Rice & Cheese Balls

 

               A great way to brighten up your evening is to have this yummy snack along with your evening tea or coffee. It is very quick and easy to make. A very good use of any leftover rice is made here by dishing out this mouth watering snack. Instead of the usual chutney and sauce, try having them with some hummus or mayo. It simply tastes awesome. 

• 2 cups leftover cooked rice, mashed
• 3-4 med. potatoes, boiled, peeled & grated
• 1/2 cup cheese, grated
• 2 onion, chopped finely
• 2 green chilies, chopped finely
• 1" ginger, grated
• 2 tbsp. besan (chickpea flour)
• pinch of baking soda
• 1/2 tsp. red chili powder (opt)
• salt to taste
• 1 tbsp. rice flour
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. yoghurt
• oil to deep fry

           Mix together all the ingredients, except oil and knead into a dough. Make equal sized balls out of it. Refrigerate for a while.
 
           Heat oil and deep fry them few at a time till golden brown in colour. Drain and serve with green chutney or sauce. Alternately, the cheese can be stuffed inside the rice balls.

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 Cheese Idli

          If you have got bored with the same old idli, try to make them appetizing and appealing. So how about these super delicious and slightly different stuffed idlis for your breakfast? I stuffed them with cheese, coriander leaves and red chili powder. 

          You can go ahead and add any spices of your choice and relish them with coconut chutney / any chutney, idli podi and sambar. These yummy idlis can be packet for a healthy lunch box meal too. So check out the step by step pictorial recipe to prepare it.

• 4-5 cups idli batter
• 1/2 cup cheese, grated
• handful of coriander leaves, chopped
• 1/2 tsp. red chili powder
• oil to grease
• coconut chutney and sambar to serve

          In a bowl, combine together cheese, coriander leaves and red chili powder. Make small round flat balls and keep aside.

         Pour little of the batter in the greased idli moulds. Then place each ball of cheese in the centre. Cover with some more batter.

         Steam for 12-15 minutes. When cool, demould them and serve them with coconut chutney and sambar.

                               Combine cheese, coriander leaves & red chili powder. 

                                Make small round flat balls & keep aside.

                           Pour little batter in greased idli moulds. Then place each ball of
                           cheese in the centre. 

                      Cover with more batter. Steam for 12-15 min. When cool, demould them
                      & serve them with coconut chutney & sambar.

                               Serve them with coconut chutney & sambar.

Paneer (Cottage Cheese) Kofta

          

           This is a very delicious and an easy snack of Paneer (Cottage Cheese) Kofta. It is basically a combination of mashed paneer, boiled potatoes and other spices, formed into oblong shapes and deep fried. 

I also added some boiled sweet potatoes for a healthier version and some crushed kasuri methi (dry fenugreek leaves). It is best relished as an evening tea-time snack. They can also be served as appetizers along with some green chutney or sauce. 

• 125 gms. Paneer (cottage cheese)
• 1 potato, boiled and mashed
• 1/2 sweet potato, boiled and mashed
• 1 tbsp. ginger, grated
• 1-2 green chilies, chopped
• 3 tbsp. coriander leaves, chopped
• 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
• salt to taste
• pepper powder to taste (opt)
• 2 tbsp. maida / cornflour
• 3/4 cup bread crumbs
• oil to deep fry

     
          
           In a bowl combine together all the ingredients from paneer to pepper powder into a dough. Make equal sized portions of it and form each into an oblong shape. Refrigerate for an hour.

          Make a batter with the maida and 1/2 cup water. Keep aside. Heat oil in a pan. Dip each paneer ball in the maida batter and then in the bread crumbs.

          Deep fry them few at a time till light golden brown in colour. Drain in a kitchen towel and serve along with green chutney or sauce.

Roshogolla / Rasgulla (Cheese Balls dipped in Sugar Syrup)

   

         
           

          Yet another popular Bengali sweet - The Rasgulla or Roshogolla, in Bengali lingo is a very delicious and an irresistible dessert. Very popular everywhere, it is slightly difficult to make for a first timer. To make it more simple and easy, I tried the pressure cooker method. These Rasgullas can also be made into Rasmalai by dipping them into thickened milk and garnishing with some chopped pistachios. 

• 1 litre milk
• 2 cups sugar
• 5 cups water
• 1/4 cup lime juice diluted with 1/2 cup water.

          Bring the milk to a boil. Take off the flame. Add the lime juice water little at a time and keep stirring. 

          The milk will start to curdle. Drain in a muslin cloth and keep under a running tap and wash well. Squeeze out all the water.

          Knead for 5 minutes till smooth. Meanwhile bring the sugar and water to a boil and simmer till the sugar is completely dissolved.

          Form equal sized balls out of the paneer mix and gently drop them in the sugar syrup one by one. Pressure cook for 2 whistles. When cool, remove and serve chilled.