Corn Cheese Balls

Recipe:-

Ingredients

Oil for frying 

For base mixture

1.)1cup frozen corn (microwave 2mins).

2.) 1medium sized potato wash and microwave 4mins,peal and smash/grate.

3.) crush 1long red chili and 1/2tsp origano.

4.) 1/8 tsp of garlic paste.

5.) 1/4tsp salt

6.) 1/2cup grated moseralla cheese

7.) 1tbsp corn flour  

8.) 2tbsp finely chopped colored bell peppers(green,red,yellow,orange)

For binding 

1.)3tbsp plain flour, 

2.)thick slurry of 5tbsp plain flour and water (dropping consistancy ) , 

3.)bread crumbs for frying (used panko in my preparation )

Method:-

1.) mix all ingredients from 1-8 listed for mixture.(cheese and potato should combine well) 

2.)oil hands and make small lemon sized balls.

3.) roll in plain flour.(should be will coated) 

4.)dip in slurry of plain flour.

5.) coat with bread crumbs .

6.) heat oil (nice and smoky) ,lower the heat to minimum ,add the corn balls and fry on slow flame ,while turning the side ,until it's evenly fried to a golden color.

7.) remove and drain on kitchen towel .

8.) serve with mint chutney and ketchup.

Tips :-

1.) make sure the balls are combined and well shaped (no cracks)

2.) ensure the dry plain flour is well coated to the corn balls.

3.) the slurry is not very liquid and coats well on the balls to avoid cheese coming out while frying.

4.) press the bread crumbs slightly on the cheese corn balls so that they don't fall off while frying .

5.) do not over season the mixture ,else the taste of cheese will not be prominent.

6.) do not fry on high flame as they may not cook from within and get burnt from the outside.

Prawn Fry

Recipe:-

1.)regular big sized prawn ... 

2.)Marinated in chilli powder, haldi, salt , garlic paste, corriander powder , lemon , green gillis chopped , n plenty of corriander leaves chopped ... 

3.)Mixed with con flour n rice flour n deep fried ....

Prawns satay

Recipe:-

1.)Simply clean prawns n devein them , 

2.)add salt ,redchilli & haldi powder ,little tandoori masala ,squeeze lime 

3.)Now thread them on long toothpicks or sequers .. 

4.)No need for marinating ...(if u have time u can pre marinate )....

5.)dust cornflour evenly n give a good mix ....

6.) heat a pan with little oil to a smoking point n place few of the satay in it keep tossing n cook on low to medium flame or until cooked takes bout 8-10mins n then on slightly high medium flame for the browning effect ...

7.) serve hot

Tip

1.)key is perfect pan frying until cooked n browned ... 

2.) soak the scewers in water to avoid burning.

Crispy corn chili peppers

Recipe:-

Method:-

1.) To 1&1/2cup golden corn (u can use frozen after thawing) ,add salt ,pepper,pinch of red chili powder and keep 5mins .

2.) add corn flour and mix ,add few spoons water to make a thick coating

3.) heat oil for deep frying and sprinkle add the corn .

4.) fry till golden and crisp ,keep aside for later use.

5.) Finely chop 2big onions,1whole garlic,1inch ginger,2green Chilis in a food processor.

6.) heat 4tbsp oil in a wok and add the chopped masala and fry till its golden(do not burn)  by stiring frequently

7.) add chopped capsicum and colored bell peppers (if using) and stir fry for couple of minutes.

8.) Add soya sauce,pinch of red chili powder,a dash of tomato ketchup, salt and little pepper to taste.

9.) Add the crispy corn just before serving . 

10.) serve hot.

Squid pepper masala

Recepie:-

1.)Cleaned squid only the meat (no tenticals).... Take Washed n thinly sliced horizontally either strips or rings, about 1/2 kg after cleaning, 

2.)5 big onions thinly sliced,

3.)1 tomato finely chopped , 

4.)ginger garlic paste , 

5.)coarsely ground pepper corns 2 tea spoons, 

6.)chili powder half tea spoon , 

7.)dhaniya jeera pwd,

8.)salt 

9.) pinch of haldi , 

10.) green chillis slit ,

11.) few springs curry leaves,

12.) little corn flour .....              

Method ... 

1.)Was the quids n add salt leave for a while , 

2.)then discard the water which comes out of it , put the squid on a kitchen tissue or new paper for next 10 mins or so until its completely dry 

3.)now place them in a bowl n add chilli powder n a tiny pinch of turmeric, let it sit for 5 mins or so ...

4.)sprinkle corn flour n mix well heat pan , 5.)add oil n spread the oil on the pan surface , 

6.)put the squid in a single layer on the pan surface , turn it in half second n keep moving the pan n next half second or so u will notice the squid starts becoming opaque white , n now switch off the gas immidiately (total cooking for squid is 1 n half mins at max , over cooking can make it rubber like or hard ).

7.) Remove it n keep aside to use later, heat 2 spoons oil , add the onion n fry well, until it is cooked n becomes half the quantity, golden in colour 

8.)half spoon ginger garlic paste fry well, 9.)add tomatoes, fry them till soft pulpy n smashed , 

10.)add the curry leaves.

11.)slit green chillis , keep frying 

12.)add pepper, pinch of turmeric (v. Little masalas) n Dhaniya jeera powder , red chili powder just for flavour , 

13.)now sprinkle water , 

14.) add the salt n mix well 

15.)to this add the squid n mix well , 16.)serve hot ...Goes well with rotis, ghee rice, kerela parathas, etc...

Hamous

Arabian delight , Hamous ... 

Recipe :-

1.) soak chick peas overnight n drain , boil them next morning , discard the water , 

2.)grind 2-3 garlic flakes, pinch of cumin powder, pinch of red chilli powder , olive oil, little garlic powder, boiled chick peas, tahini paste (use sesame seeds if unavailable)n grind to a smooth paste... (Avoid using water) , 

3.)finally add salt n squeeze lime , mix well 

4.)serve with chilli paste , olive oil n olives.... 

Suggestion

1.)Goes well with pita bread, Lebanese breads, or toasted breads.... 

2.)Variation is add a piece of boiled beetroot to the chickpeas while grinding n enjoy beetroot Hamous ...

Pumpkin seekh kabab

Pumpkin seekh kababs... 

Recipe :-

1.)grate pumpkin add salt keep fir 5 mins n drain squeeze water 

2.)in one spoon oil fry ginger garlic n green Chile paste ...add the pumpkin...stir fry for few mins until slightly cooked ...

3.)add red chile powder ,haldi,salt garam masala ...n mix well...

4.)now switch off gas n add Kabab/gram flour ...mix thoroughly ...let it cool slightly 5.) oil hands n make the seekh kababs ..either steam it for 5mins approximately or microwave for few mins until its firm on the seekh .

6.)lightly roll rice flour(optional). 

7.)pan fry using a drizzle of oil while rolling the pan gently.

8.)serve hot ...

Anjal tava masala fry

Recipe :- recipe credit kudpi raj garam tava 

My modification has been I added chopped curry leaves to hot oil in the pan n then placed the fish , sprinkled some more on the fish before flipping sides

Ingredients:

Anjal/Seer Fish Steaks - 1 Kg(or around 14 medium size steaks)
Kundapur masala Powder - 6 Tsp(Adjust according to taste)
Kashmiri Chilli Powder(Optional for better colour and taste) - 2 Tsp
Rice Flour - 2 Tbsp(or around 40 Gms)
Tamarind - A pea size ball, pulp extracted in little water.
Salt  - 3/4 Tsp(or to taste)
Water - About 3/4 cup(approx)
Coconut Oil - 100 Ml (for shallow frying)
Coriander Leaves(or curry leaves) - A handful chopped

Method1.)Clean and wash the fish steaks, pat dry and keep aside.

2.)Combine all the powders, salt and tamarind extract.

3.)Add water little by little to obtain a thick and smooth masala paste that feels like wet mud.

4.)Apply the paste over the fish steaks and arrange them in a way shown as per picture.

5.)That way, the masala gets coated better, doesn't drop off when you lift the fish steaks, and the steaks can be easily detached from one another.

6.)Heat a nonstick pan on medium heat.
Spread 2-4 teaspoonfuls of coconut oil, allow that to heat up and then place 3-4 marinated fish steaks on the pan.

7.)Reduce the flame to sim and allow the fish to sizzle.After 3-5 minutes, one side starts getting crusty.

8.)Sprinkle some chopped coriander leaves on the fish steaks and flip them over to get roasted on the other side.
After another 2-3 minutes, the steaks will be well fried and ready.

Suggestion 
Don't allow the coating to harden and get browned much, as tawa masala fried fish has a crust much softer than its counterpart tawa fried fish.

9.)Transfer them on to a platter, garnish with more chopped coriander leaves.

10.)Likewise fry all the fish steaks and serve them with onion slices and lemon wedges.

11.)You can have them as starter, with fish curry rice, or with accompaniment like ghee rice, pulao or biryani. 

Kantola Fry

Recipe:-

Method:-

Crispy fried kantola (phagila in Konkani ):-

1.)Wash n pat dry the 1kg kantola , slice them into roundles not too thick not too thin , 

2.)add chili powder, haldi , salt n mix leave aside for it to sweat (say about half hr or more) 

3.)mix well coat in rice flour.

4.)deep fry.

5.) serve hot , goes well with Laban rice .

Zucchini baked fries

Recipe :-

Method:-

1.)slice 1-2large zucchini , 

2.)make cornflour n water thick paste  (if veg preference ) or original recipe calls for egg as I used , and dip zucchini slices in it

3.) roll dip in a mixture of panko bread crumbs, salt ,red chili powder, Parmesan cheese , dried Italian herbs, cinnamon powder, garlic powder , fresh parsley (u can add or change the spices ) 

4.)bake in pre heated oven at 180 degrees for 25-30 mins (drizzle little oil after 20 mins  n micro 4mins on high if your in hurry , you may alternatively pan fry it )

5.)ready to serve.

Suran shashlik

Suran Tikkas:-

 Recepie:- 

1.)wash, peal n cut suran/ yam into cubes, place in a microwave safe bowl, 2.)add haldi , tandoori powder,salt, redchili powder,tamarind pulp n mix well if needed 1 spoon water .... 

3.) Micro for 3-4 mins stiring once in between  or until nearly done n dry.... 

4.) now line them up with onion, capsicum , colored bell peppers... 

5.)pan fry or air fry basting with little oil... 6.)serve hot....

Shepu (dil leaves wada) dangar

Recipe:-

Ingredients :-

1.) 1cup rice Rava (idly Rava )

2.) 1/2 cup rice flour

3.) 2-3 spoons samolina

4.) 1 1/2tsp red chili powder

5.) 1/2 tsp haldi powder

6.) pinch of hing

7.) salt to taste

8.) 1-2 spoons of besan (use as needed) 

9.) oil for frying

10.) 1bunch fresh dil leaves

Method:-

1.) take 1cup rice rava(idly rava),half cup rice flour,2-3spoons rava(samolina).

2.) to this add red chili powder, salt, pinch of haldi, hing.

3. Add chopped dil leaves(shapu bhaji).... Mix well n add little water at a time till its just enough to wet the ingredients n to a thick dough consistency, (pls take care to use water sparingly)

4.) leave for 5 mins until the leafy vegs also release the moisture or so , then sprinkle about half spoon besan (the less you add the better).

5.) Make small balls n flatten slightly , n deep fry in hot oil.

6.) Serve hot.... 

 7.) other variation is drumstick leaves, methi leaves, cabbage, onion, etc ....

Deep fry Surmai fish

Recipe:-

Ingredients 

1.) 3/4 kg fresh King fish 

2.) 1/2tbsp salt

3.)1tsp red chili powder 

4.) 1tsp fish fry masala

5.) dhaniya powder 1/2tsp

6.) 1 1/2 tsp ginger garlic paste 

7.) juice of one lemon 

8.) oil for frying

9.) 1cup rice flour

10.) 3tbsp fine samolina 

Recipe :-

1.) clean fish n slice thinly.

2.) apply salt ,haldi , red chili powder , fish fry masala (optional) , dhaniya powder, ginger garlic paste, lemon juice.keep refrigerated for 4-5 hours (best  to leave over night ) 

3.) roll in rice flour with little Rava mixed it it .

4.) heat oil in kadai and deep fry ,turning once for 2-3 mins on each side , until crisp and well done . 

5.) serve hot .  

Soya chunks seekh kabab

Recipe:- 

Ingredients :-

1.) soya chunks 1n half cup 

2.) 1onion

3.) 1garlic

4.) oil as needed 

5.) haldi powder 1/4tsp

6.) red chili powder 1tsp

7.) dhaniya jeera powder 1tsp

8.) salt to taste 

9.) multi grain atta/Kabab flour/besan 2heaped serving spoons or as needed 

Method:-

1.)Soak soya chunks in hot water about 4fist fulls,let it stand until the hot water comes to room temperature 

2.) in a food processor put onion,garlic n mince 

3.)Drain the soya n squeeze out the water from the chunks put in food processor ,mince few times ,

4.) now add seasoning chili pow,haldi,dhaniya jeera pow ,salt garam masala pow (as per ur choice ) mince once again ,

5.) now add Kabab flour or besan or ready made multigrain atta mix few spoon fulls ,mince again until it starts to bind ...

6.) remove in a bowl n oil hands n mix well once more ... 

7.) Get the scewers ready (soak them in water if using Wooden scewers to avoid burning them ) by slowly pressing over an elongated ball from the dough (oil hands each time to avoid sticking ) 

8.) pan fry on a hot pan by drizzling oil on them keep rolling them in medium to high flame until cooked ...serve hot ...:)

Stuffed snake gourd rings

Ingredients :-

1.) 1whole tender snakegourd ( podale) pealed , remove seeds and cut into medium sized rings

2.) 1small onion chopped 

3.) 1large n 1medium potato boiled , peeled n mashed

4.) pinch of chat masala powder

5.) pinch of garam masala powder 

6.) half spoon red chili powder

7.)1spoon dhaniya jeera powder

8.) chopped green chili (1-2 nos depending on spice level)

9.) half tsp grated ginger

10.) chopped Corriander leaves

11.) salt to taste

12.) sooji /rava 2-3 big spoons

13.) oil for pan frying 

Method :-

1.) mix all ingredients from 2 till 11 thoroughly.

2.) roll a small ball of the above mixture and stuff it in the snake gourd rings one at a time and keep aside.

3.) now it will look like coins ( snake gourd on the outer n stuffing inside, flattened on both the sides) 

4.) roll in sooji /rava .

5.) make a non stick pan hot and place the rings on it.

6.) add few spoons of oil on the sides n let them fry slightly .

7.)turn them carefully 

8.)add oil n let them dry slightly .

9.) cover n cook on slow flame for 2-3 mins or until cooked.

10.) serve hot . 

 

Leftover rice dil leaves n cheese cutlets.

Ingredients :-

1.) 1cup left over rice

2.) 1bunch dil leaves chopped

3.) 1tbsp rice flour 

4.) 1tbsp corn flour

5.) 1boiled potato

6.) 1small onion finely chopped

7.) 1tsp finely chopped garlic

8.) 3/4 tsp red chili powder 

9.) pinch of haldi 

10.) pinch of kala namak

11.) pinch of garam masala 

12.) 1/2tsp dhaniya-jeera powder

13.) salt to taste

14.) 1/2cup bread crumbs (or as needed  for binding) and 1/2cup for coating.

15.) cheese for stuffing 

16.) oil for frying

Method:-

1.) Blend rice with little water to make a paste using a stick blender.

2.) Add the potatoes n blend.

3.) Add the onions , dil leaves finely chopped, all the spices, garlic, salt n mix well.

4.) Add the rice flour n the breadcrumbs mix well until it gets well combined n manageable.

5.) oil your hands n make about 12equal sized balls .

6.) Flatten them and stuff with a pinch of cheese , roll into a ball n flatten slightly.

7.) Coat in bread crumbs.

8.)Deep fry in hot oil for 3-4 mins on each side.

9.) Remove on tissue paper n drain.

10.) Serve hot . 

Deep fried envoy fish or silver fish chips

Ingredients :-

1.) 1kg silver fish (bolinjer) or bounsh  (white envoy fish) made boneless by removing the central bone using a knife to slide along its bone from the side along its length n then carefully separating the bone from flesh . 

2.) 2tsps red chili powder

3.) 1tsp salt

4.) 1tsp haldi powder

5.) half tsp corriander powder

6.) rice flour for coating

7.) oil for frying

Method :-

1.) clean fish n make boneless ( take about an hour to it but worth the effort) 

2.) discard any water and add haldi n salt

3.) let it sit for 10 mins , discard any extra water that comes 

4.) add the red chili powder n corriander powder and give it a good toss 

5.) let it sit for atleast 1hour 

6.) mix well again using hand n also tossing it in the bowl 

7.) roll in rice flour individually .

8.) heat oil for deep frying.

9.) deep fry for 3-4 mins on each side until golden .

10.) serve as side dish or starter .

 

Pumpkin buds n flowers fritters (dudiya kalya /kalo bajo )

Ingredients:-

1.) pumpkin flowers n buds (at least 25numbers) 

2.)1/2 tsp haldi

3.) 1tbsp red chili powder 

4.)1tsp salt

5.) pinch of hing

6.)oil for frying 

7.) 1-2tbsp rice flour 

8.)1-2heaped big tbsp of corn flour

Method:-

Wash pumpkin flowers nicely and discard water. Sprinkle add red chili powder,haldi , salt and hing powder ( do not add water). Give it a good mix and let it sit for 10 mins. Once it leaves water add 1-2table spoons of rice powder, 1heaped big spoon of cornflour /kutu Ka ata, mix well and deep fry /shallow fry , in hot oil until crisp. Serve hot as starters or side dish during meals. This rear delicacy is absolutely a yummy treat .