Paneer and Spinach Cheesy Balls

What could be better than a healthy and quick snack !!! These balls are a perfect combination of micro as well as macro nutrients. Paneer fills in the protein share while cheese and spinach fill for good fat and fiber respectively.

Also these balls can be prepared in advance and reheated before serving. These are very much filling. It keeps one satiated for long. This recipe can be considered keto friendly as well.

Read on further for the recipe.

Ingredients:

  1. Paneer (grated) – 100 grams
  2. Spinach – 50 grams
  3. Cheese (grated) – 30 grams
  4. Salt – to taste (can be ignored also as cheese is salty too)
  5. Red chilli flakes – to taste
  6. Dried oregano – 2 tsp
  7. Dry mango powder (optional) – 1 tsp

Method of Preparation:

  1. Chop, wash and blanch spinach leaves. Squeeze the leaves to drain out excess water.
  2. Now to the grated paneer, add blanched spinach leaves, grated cheese, red chilli flakes, oregano and dry mango powder.
  3. Mash everything together nicely and make small balls.
  4. Preheat oven at 180°c and keep the paneer balls in oven for 7 minutes (timing may vary depending on oven performance) in convection mode. Then for 4-5 minutes in grill mode for getting a crunchy outer crust.
  5. Take out and serve hot with choicest dip.

Cheesy Veggie Toasts

Kids love to have snacks those are colourful and tasty as per their taste buds. Sometime back when we had a family get-together at home where kids were also a part of it, I had to come up with some dishes which would be kid friendly and they could also enjoy.

This cheesy veggie toast is one of such dishes that’s not only look wise colorful and vibrant but also tasty and healthy.

Please read on for the recipe.

Ingredients:

  1. Bread slices -10 to 12
  2. Capsicum (finely chopped) – 1
  3. Onion (finely chopped) – 1
  4. Tomato ketchup – 1 tbsp
  5. Some shredded cheese
  6. Some crumbled paneer
  7. Schezwan sauce – 1 tbsp
  8. Salt – as per taste

Method of Preparation:

  1. With the help of any cookie cutter or any sharp mouthed glass/bowl, cut the bread pieces into disc shapes.
  2. In a mixing bowl, add chopped capsicum, chopped onion, shredded cheese, crumbled paneer, salt, tomato ketchup. Mix everything nicely. As this dish was meant for kids, I did not add any chilli powder or flakes. You may add if you wish to.
  3. Spread little schezwan sauce on top of those bread discs.
  4. Now place a spoonful of the veggies mix on top of the bread slices.
  5. Top it up with little cheese.
  6. Pop the bread discs in to a preheated oven at 180°c for 5-7 minutes.
  7. Our cheesy veggie toasts are ready to be served now.

Cheesy Soya Cutlet – with Video

Cheesy Soya Cutlet is a delicious snack that can be savoured at any time of the day. It’s a perfect companion for a hot steaming cup of tea. Cheese and soya being healthy options also brings more points to the dish. 

Do check out the video for the entire process. The recipe is also mentioned below. 

Ingredients:

  1. Soya granules – 1 cup
  2. Mashed boiled potato – 1
  3. Chopped onions – 1 medium
  4. Chopped green chilli – as per taste
  5. Salt – as per taste
  6. Turmeric powder – 1 tsp
  7. Cumin powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Red chilli powder – as per taste
  10. Grated cheese (any variety of your choice) – 1/2 cup approximately
  11. Oil – 1 tbsp

Method of Preparation:

  1. Soak soya granules in hot water with a pinch of salt for 15 minutes.
  2. To the mashed boiled potato, add soaked soya granules, chopped onion, chopped green chilli, salt, turmeric powder, coriander powder, cumin powder and red chilli powder.
  3. Mix everything well with hand.
  4. Take a small portion of this mixture and shape it like a flat round cutlet. On top of it put little grated cheese. And again top it with another soya mixture cutlet. (Do check the video for the process).
  5. It will be like two soya mixture layers enclosing the grated cheese.
  6. Heat a pan and all oil.
  7. Place the cutlets one by one carefully. 
  8. Shallow fry from both the sides till brown. 
  9. Be careful while flipping to not break the cutlets.
  10. Take out on a plate. Garnish with grated cheese.
  11. Serve hot with tomato ketchup or any dip of your choice. 

Chilli Babycorn

Chilli Babycorn is an indo-chinese dish. The recipe is the basic recipe used for preparing any chilli based indo-chinese dish named chilli paneer, chilli soyabean, chilli veggies etc. 

So, here babycorn can be replaced with any of the ingredients mentioned above. The original recipe calls for deep frying the Babycorn with a thin coat of corn flour batter. But as I have mentioned in my earlier blogs, I limit usage of corn flour and refined flour in my kitchen. So here I am replacing it with rice flour and shallow frying it instead of deep frying.

Ingredients:

  1. Baby corn (peeled and cut into pieces) – 200 gms
  2. Rice flour – 2 tbsp
  3. Olive oil – 2 tbsp
  4. Green bell pepper or capsicum (small) – 2 (cut into small pieces)
  5. Onion (medium) – 2 (slit length wise)
  6. Garlic – 4 cloves (cut into small pieces)
  7. Salt – as per taste
  8. Chilli powder – 2 tsp (can be adjusted to taste)
  9. Black pepper powder – 1 tsp
  10. Soya sauce – 1 tsp
  11. Tomato sauce – 2 tsp
  12. Green chilli sauce – 1 tsp (optional)
  13. Water – 3 to 4 tbsp

Method of Preparation:

  1. Make a thick batter of rice flour, salt and half of the chilli powder. Put the Babycorn pieces in the batter and coat those properly. 
  2. Heat oil in a pan and shallow fry the coated babycorns till a nice crunchy coating. Remove the pieces and place on kitchen paper so that excess oil will be absorbed by the paper. 
  3. Now to the same oil, add garlic, capsicum and onion pieces. Add rest of the chilli powder, salt. Saute the veggies till they sweat.  Keep those crunchy. 
  4. Now add the fried Babycorn pieces and mix. Add black pepper powder, soya sauce, green chilli sauce and tomato sauce. Mix everything well. 
  5. Let it be cooked for few minutes till raw smell of the sauces goes away. 
  6. Now hot chilli babycorn is ready. It’s generally served as a starter. 

Gobi 65

Gobi 65 is a popular restaurant dish in India. It can be served as a starter or snack item. 

Read on for the ingredients and method of preparation.

Ingredients:

  1. Cauliflower florets – 150 grams
  2. Rice flour – 2 tbsp (can be replaced with all purpose flour)
  3. Red chilli powder – 2 tsp
  4. Turmeric – 1 tsp
  5. Salt – as per taste
  6. Kasuri methi or dried fenugreek leaves – 2 tbsp
  7. Coarsely ground white sesame seeds (optional)
  8. Onion (small) – 1/2 (cut into small pieces)
  9. Cumin seeds – 1 tsp
  10. Coriander powder – 1 tsp
  11. Hung curd – 3 tbsp
  12. Oil (for frying) – 3 tbsp

Method of Preparation:

  1. Soak the cauliflower florets in water mixed with little turmeric powder for 15 minutes. This will help in discarding toxins if any. 
  2. Make a thick batter by mixing rice flour, salt, half of turmeric, chilli powder. Coat the cauliflower florets in this batter. 
  3. Heat oil in a pan. Deep fry the coated cauliflower florets. Remove those on a kitchen paper towel so that excess oil will be absorbed. 
  4. Now add coriander powder,  rest of the salt, turmeric powder and chilli powder to the hung curd. Mix well.
  5. In another pan heat 1 tsp oil. Add cumin seeds. Once those splutter, add in the curd mixture. Keep the flame low. Add little water (around 2 tsp). 
  6. Add in the deep fried cauliflower pieces to the curd gravy and mix everything well. Make sure that the florets are well coated and there should not be any liquid remaining.
  7. Remove from heat and garnish with coarsely ground white sesame seeds and small raw onion pieces.
  8. Enjoy while it’s still hot.