Stuffed Potato Cheese Balls

          These melt-in-the-mouth Potato Cheese Balls can now be had without deep frying them. You can use an appam chatti to make them as it requires very less oil. There will absolutely be no compromise on the taste. It is very easy and simple to make as it needs very little preparation. 

          Enjoy them as appetizers with coconut chutney, green chutney, tomato ketchup or mayo for a change. They are also perfect as a tea-time or party snack. So check out the step by step pictorial recipe to prepare these delicious small bites.

• 2-3 potatoes, boiled & mashed
• salt to taste
• 2 tbsp. roasted chickpea flour
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. amchur powder (dry mango powder)
• few small cheese cubes for the stuffing
• oil to shallow fry
• coconut chutney / green chutney / tomato ketchup to serve

          In a bowl, mix together all the above mentioned ingredients (except oil and cheese) and knead into a dough.

          Divide into small portions (makes around 10-12). Take one portion in your hand and make a dent in the centre. 

          Now stuff a cheese cube and close to seal all edges. Make similar balls and keep aside. Heat an appam chatti and pour some oil in each hole.

          Fry the prepared potato balls in it on a medium flame till light golden brown. Drain on a kitchen towel and serve with any chutney or sauce.

                  Mix all ingredients (except oil & cheese). Knead into a dough. Divide into
                  small portions.

                  Take one portion in your hand & make a dent in the centre.  Stuff a cheese
                  cube and close to seal all edges. 

                  Heat an appam chatti & pour some oil in each hole. Fry the potato balls 
                  in it on a medium flame till light golden brown. 

                                  Serve with any chutney or sauce.

Stuffed Oats Cheela Roll

          
          If you are in a dilemma as to what to prepare for breakfast that is both healthy, nutritious and at the same time wholesome, then do try this very easy cheela made with oats and some mixed lentils. I also ground some spinach into it. The stuffing is that of some leftover aloo tikki (potato patties). 

          You can add any filling of your choice. Skip the potato and instead add some stir fried mixed veggies or sautéed sprouts for a diabetic friendly meal. Enjoy as a snack too or pack for your kiddies lunch. So check out a simple step by step pictorial recipe to prepare it.

• 1 tbsp. each of chana dal, split urad dal, split moong dal, masoor dal and tuvar dal
• 1/2 cup oats powder
• 1 cup spinach, chopped
• 1 tsp. cumin seeds
• 1" ginger
• 2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tbsp. coriander powder
• 3 eggs, beaten with a pinch of salt
• few leftover aloo (potato) tikkis
• sliced onion to serve
• coriander leaves to serve
• chopped green chilies to serve (opt)
• tomato sauce to serve
• oil to shallow fry

          Soak the lentils and cumin seeds in sufficient water overnight. Grind along with ginger, spinach, chilies and required quantity of water into a smooth paste. (the batter should be like dosa batter of pouring consistency).

          Add the oats powder, all the powdered spices and extra water. Mix well. Keep aside for 15-20 minutes. 

          Heat a tawa / griddle and grease with some oil. Sprinkle water and once it sizzles off, wipe clean with a kitchen towel. 

          Now pour a ladleful of the batter and spread it in a circle with the back of the ladle. Drizzle some oil around the edges and allow it to cook on one side.

          Flip it over and cook the other side too. Then pour some of the egg mix over the cheela and swirl it around so that it spreads evenly. 

          After it sets well, flip it over again and cook for a minute on a medium flame. Transfer to a serving plate. 

          Arrange the tikkis lengthwise, followed by the onion, coriander leaves, chilies and sauce.
Gently fold it and serve with more ketchup for breakfast or as a snack. They can also be a great lunch box meal too. 

               Heat tawa & grease with some oil. Sprinkle water & once it sizzles off, 
               wipe with a kitchen towel. Pour a ladleful of batter & spread in a circle
               with back of the ladle. Drizzle oil around the edges & cook on one side.

                 Flip & cook the other side. Pour some egg mix on the cheela & swirl it around
                 so that it spreads evenly. Then flip it again & cook for a min. on a med. flame. 

                Transfer to a serving plate. Arrange tikkis lengthwise, followed by onion, 
                coriander leaves, chilies, sauce & cheese. 

                   Fold it & serve with more ketchup for breakfast or as a snack. They
                   can also be a great lunch box meal too. 

Oats Thalipeeth

          Thalipeeth is a traditional Maharashtrian breakfast prepared from multigrain flours. Very healthy and wholesome, they can be had as a snack, breakfast, dinner or can be a great lunch box meal too. But today I made Thalipeeth using oats, a little bit of besan and other ingredients that are easily available in every kitchen. 

          You can also add greens like spinach, fenugreek, mint, etc. to make them more nutritious. It can be enjoyed with yoghurt, pickles, chutney or butter. So check out the step by step pictorial recipe to prepare it.

• 1 cup oats flour
• 2 tbsp. besan (gram flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• pinch of asafoetida
• 1 tsp. nigella seeds (kalonji)
• 1/2 tsp. red chili flakes
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, finely chopped
• 1-2 fresh red / green chilies, chopped
• 1 tbsp. oil to knead
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

           In a bowl, combine all the above mentioned ingredients (except oil to shallow fry ). Knead into a dough by adding water, little at a time. Cover and keep aside for 10-15 minutes.

          Divide the dough into small equal portions. Take each portion and spread it directly on a greased tawa / griddle into a small circle just like a poori with the help of some water.

          Make a hole in the centre. Drizzle 1-2 tsp. oil in the hole and around the edges and fry on a medium flame on both sides till done.

          Make similar Thalipeeth with the remaining dough and relish them hot, with pickle, butter, plain yoghurt, raita or green chutney. (Makes about 7 thalipeeth)

   

                    Mix all ingredients (except oil to shallow fry). Knead into a dough by 
                    adding water, little at a time. Cover & keep for 10-15 min.

                  Divide dough into small equal portions. Take each portion & spread it
                  directly on a greased tawa into a small circle with help of some water.

                Make a hole in the Centre. Drizzle 1-2 tsp. oil in the hole & around the edges
                and fry on a medium flame on both sides till done.

                                  Make similar Thalipeeth with remaining dough.

                            Relish with pickle, butter, plain yoghurt, raita or green chutney.