Crispy Corn Cheese Balls Recipe – Indian Party Snacks Recipes

Long back I have shared a recipe for Masala corn cheese balls in which all the spice powders, ginger-garlic paste are used. Its purely of our Indian style with all the masala flavor in it. Its made without potato. Cheese and sweet corn are the major ingredients.I used to make it for my guest and kids parties at home. Recently I came across this video of Corn cheese balls with Oregano & chilli flakes. I got tempted and tried it last Sunday for evening snacks. I followed my Aloo patties( Burger) recipe technique, coated the balls twice in maida paste and bread crumbs to get super crispy exterior. It came out very well. Use Panko crumbs for best result. Raksha liked it very much but she wanted the Indian masala flavor instead of Oregano. Then I made few balls adding garam masala powder.Overall this recipe is a big hit in home. Friends, do try this recipe either with Indian masala or Italian seasoning based on your kids liking. Follow the same procedure and make this yummy, crispy corn cheese balls to celebrate kids birthday party, get together, kitty parties to serve as a starter. The dough can be made in advanced and refrigerated till use. All the kids would easily fall for this cheesy snack. For variations, these balls can be made like nuggets. Ok, Lets see how to make this easy corn cheese balls with step by step photos, tips and tricks and a video !

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Masala Peanuts Recipe – Masala Kadalai (Microwave & Deep fried Versions)

When I was young, my dad used to buy this besan coated, red colored, deep fried, spicy, dry masala peanuts( masala kadalai in Tamil) and roasted green peas ( Kara Pattani ) that is sold in small packets along with cone ice cream in cinema theatres to munch on during interval time Nowadays we could find mostly popcorn & boiled sweet corn ( butter cup corn) in most of the theaters which I am not fond of. So we buy it only for my daughter Raksha. She likes Haldirams masala peanuts and moong dal as well. But I feel the quantity of salt is high in it. So I started making them at home either in microwave or by deep frying in oil depending on the time in hand. Mostly I make it for Raksha’s school snack box or for her evening snacks after coming back from school. Yesterday I prepared this masala peanuts for our teatime. I took a video recipe by making one batch in microwave and deep frying the other batch. Both came out really well, equally crunchy and tasty. Kids would like the deep fried version more than microwave ones. For people under diet or calorie conscious, you can opt for baked version in oven to cut down the calories.I have shared both of them with step by step pictures and a video below. Do try this easy, quick and yummy evening snack for your kids & elders in your family. Enjoy your teatime ! Now Lets see how to make this yummy South Indian Masala peanuts / masala kadalai at home.

Masala Peanuts Recipe - Microwave & Deep Fried Versions

How to make besan coated masala peanuts - Deep fried version & microwave versions !

Cuisine: Indian

Category: Snacks

Serves: Serves 2-3

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw peanuts - 1/2 cup Besan flour / Kadalai maavu - 3 tbsp Rice flour - 1.5 tbsp Red chilli powder - 1 tsp ( Add 1.5 tsp for spicy taste) Garam masala powder - 1 tsp Ginger & Garlic Paste - 1/2 tsp Salt & water - as needed Asafetida/ Hing – 2 pinches Cooking oil - 1 tsp ( to mix in the batter) Cooking oil - to deep fry

METHOD

Wash and soak raw peanuts in water for 15 minutes. Soaking helps to skin to remain intact with peanuts while frying. The masala won’t come off with the skin after frying. After soaking drain the soaked water completely. Take them in a wide bowl and add the besan, rice flour, red chilli powder, Garam masala powder, Ginger & garlic paste, hing and required salt. Mix well. Then add water little by little and mix well till all the peanuts are well coated with the masala. Do not make the batter too thick or too thin. Now add 1 tsp of cooking oil all over the batter. Mix well and set aside. For deep frying : Heat cooking oil to deep fry and drop a pinch of batter to check its temperature. When its hot, it will rise to the top immediately. Now sprinkle the masala coated peanuts in oil and deep fry till it becomes golden in color and crunchy. Cook in medium flame and toss them in oil whenever needed, cook till bubbles cease. Remove in a tissue paper. For microwave version : Grease a microwave plate with oil and spread the masala coated peanuts in the plate.You can spread them directly on the glass plate inside the microwave.  Microwave in high power for 6-7 minutes and cook till its roasted. Keep an eye to avoid burning of peanuts. You should remove the plate once in the middle( after 3 minutes) and flip them to cook the other side as well. Again microwave for 3-4 minutes. Mine took totally 7 minutes in 800w power. Roasted Peanuts will be soft to touch when hot. But it will become very crispy once it cools down. So let it cool down completely before you munch. Serve with tea ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste buds. If you don’t have enough time for soaking, just wash the peanuts and mix all the flours in the wet peanuts and proceed as given above. Timings in microwave depends on the power of microwave. So please keep an eye. It will burn off suddenly.

Enjoy this crunchy masala peanuts for your teatime !

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Garlic Murukku/Poondu Murukku Recipe - Easy Murukku Varieties

Recently when I went to Salem - Tamil nadu, we visited Lakshmi sweet stall to buy some sweets and snacks for Sendhil’s friend.There I saw some interesting murukku varieties like Onion murukku, Poondu murukku, butter murukku and many more. As I had already tried butter murukku and vengaya murukku, I wanted to prepare garlic murukku at home. I browsed few recipes and came across this one. This is the first time I am trying a murukku recipe with garlic.The combination of rice flour, besan and butter worked out very well. It came out white, crispy and mildly spiced with a nice garlic flavor. Its a great teatime snack and we loved it very much.Friends, If you are looking to try a flavored murukku recipe for this Diwali, do try this easy murukku variety and enjoy with your family! Lets see how to make yummy poondu murukku ( Garlic chakli) at home with step by step photos and a video !
Do check out my Ribbon pakoda , Garlic Karasev , other murukku varieties too !

Garlic murukku / Poondu murukku recipe

How to make easy garlic murukku with rice flour, besan flour, hot oil and butter

Cuisine: Indian

Category: Snacks

Serves: 12-15 nos

Prep time: 10 Minutes

Cook time: 2 Minutes

Total time: 12 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Rice flour/Idiyappam flour - 1 cup Besan flour/Kadalai maavu - 1/3 cup Softened butter -  3/4 to 1 tbsp (Unmelted) Hot oil - 1 tsp Salt & water - as needed Cumin seeds - 1/2 tsp ( optional) To grind Garlic cloves - 5 nos Red chillies - 2-3 nos ( I used 2 spicy chillies) Water – 1 tbsp ( To soak)

METHOD

Peel garlic cloves.Soak garlic and red chillies in 1tbsp water ( you can use hot water too).Let it soak for 10 minutes. Then grind it to a paste adding the soaked water.It won’t grind to a smooth paste as the quantity is less. So grind it continuously for a minute, wipe the jar and grind it till it turns smooth.Don’t worry , it looks watery after grinding. But make sure there are no garlic pieces or chilli seeds. It may block the chakli nozzle while squeezing. In a wide bowl, take the rice flour, besan flour, salt and sieve it. To this, add softened butter.Heat oil in a mini pan and add 1 tsp hot oil to the murukku mixture. Add ground garlic paste. Mix well to spread the butter and oil with the flour. Check for salt. Add more if needed. Then add water little by little and make a smooth dough. No problem if the dough is slightly sticky. Take the star mould and keep in the murukku press/Chakli press. Fill the mould with the dough and squeeze it to make a round, concentric circle. You can press the murukku in a butter paper or polythene sheet. Cover the remaining dough with a wet cloth or a plastic cover. This dough may tighten over time.So if needed, sprinkle some water, mix well and press it. Heat oil in a kadai and when it gets heated, drop a pinch of dough and if it rises to the top immediately, oil temperature is right. Drop 2-3 murukku in hot oil and cook both the sides till bubbles cease. Remove in a tissue paper. You can also squeeze the murukku directly in oil, cook them and break into pieces just like butter murukku. Either ways would do. In Lakshmi stall, I saw it as pieces/Thool murukku and not as whole ones. So I made a batch in that way too.  Store in an airtight box after cools down. Enjoy for weeks ! This murukku takes time to lend all its flavor. So try to consume the murukku after few hours of making. Enjoy !

Note

I am not sure about using ghee instead of butter. The color of murukku may vary. You can use red chilli powder instead of red chillies. But grinding garlic would become difficult. In that case, grind garlic as much as possible and strain it adding some water. Add the garlic water to make the dough.

Try this easy, garlic flavored murukku for this Diwali and enjoy !

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Easy Potato Murukku – Potato Chakli Recipe - Murukku Varieties

Murukku recipes comes to my mind only when Diwali is nearby. Thenkuzhal murukku is a must & should Diwali snack in my home.We prepare other murukku varieties too based on our interest. This year I have a big list of murukku recipes to try. To begin with, I started my Diwali Snack/Savories recipes with this crispy, all time favorite potato murukku recipe ( Urulai kizhangu murukku) also known as Potato chakli/Aloo chakli in Hindi. I tried it last week by referring Sharmi’s passions. Actually I asked her for using ghee instead of butter but then I tried it with butter as per her recipe.It came out really well and crunchy. Raksha and Sendhil loved it a lot. Its very easy to make without using urad dal powder or fried gram powder.I have heard about Gulab jamun made with potato but murkku with potato is really a new thing to me. When I saw its results, I became very happy. Butter and potato does the magic in this recipe.Soon I will try this recipe with ghee and update the results.Now, Lets see how to make this simple and easy potato murukku recipe with step by step photos and a video !

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Maladu Recipe(Roasted Gram Ladoo) – Pottukadalai Urundai

Maladu/ Maa ladoo (Fried gram dal laddu Or roasted Gram ladoo in English) is one of the very popular and easiest laddu recipe in South India especially in Tamil nadu. Some people call it as Pottukadalai urundai or pottukadalai ladoo as well. It can be made quickly in few minutes. When I was thinking of some easy Navratri sweets to distribute to the guests, ladoo recipes came to my mind. Ladoo is one of the best crowd pleaser sweets and this maa ladoo is a kids friendly snack, healthy sweet too. I have made this with sugar and nuts. You can even use jaggery, roasted raisins to make it more healthy.Friends, do try this easy laddu recipe during this Navarathri along with a sundal variety.Offer to God and distribute it to your friends along with thamboolam. Ok, Lets check how to make maaladu recipe with step by step pictures.

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Eggless French Toast Recipe – Bread Toast Without Egg

Eggless French toast recipe - How to make eggless French toast without eggs. Learn with step by step photos and a video !

French toast is a very easy, popular and quick breakfast recipe. Its an ideal recipe for kids breakfast & lunch box as well. Basic plain French toast batter has eggs in it. But nowadays many Indian people are making it without eggs by using custard powder or corn starch. My friend Shalini prepares this sweet toast quite often as evening snacks for her kids.She shared her eggless recipe with me and was telling me to make this post in my blog. As Raksha is not a big fan of sweetened bread toast, I was hesitating to try it. But her Father is just the opposite. He has a big sweet tooth and I know he will like this toast very much. So once I tried it for Sendhil’s breakfast with some leftover bread after making Cheese toast for Raksha. He loved it very much. Nowadays this eggless French toast is appearing often in my kitchen.You can serve this with freshly chopped fruits like strawberries, banana or by smearing with buttter, drizzling with honey or chocolate sauce and enjoy it.Soon I must try the savory version too. Lets see how to make this easy eggless French toast recipe at home. I am sure most of the kids & even their fathers would love this toast. Give it a shot and let me know !!

Eggless French toast recipe

Eggless French toast recipe using custard powder

Cuisine: Indian

Category: Breakfast

Serves: 5 nos

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup - 250ml Bread slices - 5 nos ( Milk bread or wheat bread) Custard powder - 1.5 tbsp ( Vanilla flavor) Sugar - 1.5 tbsp Boiled milk - 1/2 cup Cinnamon powder - 1/2 tsp Vanilla essence or rose white essence - 1/2 tsp Cooking oil or melted butter - to grease

METHOD

Take the custard powder, sugar, Vanilla essence, cinnamon powder in a wide plate.Add boiled & cooled milk and mix well without lumps. I used a big plate as its convenient for dipping the bread slice. If you want, you can mix them in a bowl too. Now dip the bread slice on both the sides and all the corners. Heat a dosa pan and drizzle with oil or butter. Place the bread slice and keep the flame medium.Flip the bread after it turns golden brown. Cook both the sides and remove in a plate. Serve hot with chocolate sauce or honey or chopped fruits !! Enjoy !

Note

Adjust the quantity of sugar based on your sweet buds. The quantity of sugar also depends on the sweetness of bread. I used 1.5 tbsp. Use just 2 tsp to 1tbsp for mild sweetness. Make sure the milk is boiled and is at room temperature.It should not be hot.  U can replace custard powder with corn flour. Serve it really hot to enjoy its best taste.

Try this easy n quick French toast recipe for your family and enjoy !

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Whole Wheat Nankhatai – Atta Nankhatai Recipe

Yesterday I saw this wheat flour nan khatai recipe/Atta nankhatai post in a facebook group and got tempted to try it. So I was watching an Youtube video for the recipe. When Raksha saw the video, she was more excited than me and told she would help me in making it.I gave her all the ingredients and she did the mixing and shaping part as per my instructions.I was happily capturing the video for this cookie.Earlier I had shared benne biscuit/ Butter biscuit using ghee & maida and multigrain naan khatai recipe using ragi, oats and oil. This recipe is very similar to my benne biscuit but it is really a healthy option when compared with my maida version. Do try this whole wheat flour nankhatai following this recipe.You will get melt in mouth cookies for sure. Kids would love it. Lets see how to make wheat nankhatai with step by step pictures and a video.

Whole wheat nankhatai recipe

How to make nankhatai using wheat flour/Atta

Cuisine: Indian

Category: Cookies

Serves: 8 nos

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup - 200 ml Wheat flour -1/2 cup I used pillsburry Powdered sugar - 1/4 cup Melted ghee - 1/4 cup ( at room temp) Baking powder - 1/8 tsp Baking soda - 1/8 tsp Vanilla essence – 1 tsp Water or milk - 1-2 tsp ( completely optional)

METHOD

Powder the sugar nicely and measure 1/4 cup of it. In a wide bowl, take the melted ghee at room temperature, powdered sugar and vanilla essence.Mix well with a whisk without lumps. To this add 1/8 tsp of baking powder, 1/8 tsp of baking soda and wheat flour little by little.Make a non-sticky dough.Don’t worry dough would be slightly crumbly. If you feel, the dough is too dry after mixing, add a tsp of boiled milk or water.Mix well. Gather to make a dough and cover it. Let it rest for 20 minutes. Then take a small ball sized dough and make a smooth round.Flatten it slightly and make a plus mark using a knife.Cracks may appear while shaping the cookies. Just seal it with your fingers. You can also make swirls in the cookies using a round spoon as shown in the video. Preheat the oven at 200c.Line a cookie tray with butter paper and arrange the cookies. Bake at 200c for 14-15 minutes. Remove the tray and let the cookies cool down. Do not remove it. It may break. After the cookie cools down, it will become soft with melt in mouth texture. Enjoy with tea !

Note

I used Pillsburry atta in this recipe. You can replace melted ghee with melted butter but the flavor may be different.For low cal version, u can use cooking oil. If the dough is too dry, add a tsp of milk or water. But do not add more. Baking time of cookies would vary and its shelf life would be reduced. For variations, u can use crushed cardamom+ one clove instead of vanilla essence.

Enjoy this healthy, easy nankhatai recipe using wheat flour and enjoy it for your tea time !

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Potato Bajji | Aloo Pakora - Urulaikilangu Bajji Recipe

 

I make Potato bonda and onion bajji very often as both are Raksha’s favorite. But I have seen my mom making Potato bajji, Brinjal bajji and many more varieties of bajji before my marriage. So recently I too tried Potato bajji and Karpooravalli leaves bajji for the first time in my kitchen.Its preparation is very easy. If you make the basic bajji batter, you can prepare any number of bajji varieties with it. Both came out very well and we all loved it a lot. Raksha enjoyed potato bajji( Aloo pakora in Hindi, Urulaikizhangu bajji in Tamil) with tomato ketchup.Try this easy, yummy bajji recipe for your kids as evening snacks during this holidays. They will love it for sure. Lets see how to make this crispy, puffy Potato bajji at home.

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Samosa Recipe – How To Make Punjabi Samosa

Long back I have shared a samosa recipe with potato stuffing. This version is purely a Bakery style Punjabi Samosa recipe. I learnt this recipe by watching an Youtube Video by chef Harpal singh and from this blog. Chef had explained the folding part very well. Even though the folding technique looked simple, it needs some practice to make it perfect.

After 2 attempts I got it right but not so perfect. I have given stepwise pictures for folding.Hope it is easily understandable. For variations, you can make the stuffing with mixed vegetables instead of potato. It stayed crispy for half an hour, but its better to eat it hot to enjoy its actual taste. Lets see how to make this most popular Punjabi Samosa recipe with step by step pictures to make at home.

Samosa Recipe - How to make Punjabi samosa

How to make Bakery style Veg samosa at home

Cuisine: Indian

Category: Snacks

Serves: 8

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

For Samosa cover All purpose flour/Maida - 1 cup heaped ( 1 cup=250ml) Melted ghee or cooking oil - 1 tbsp ( at room temperature) Salt & water - as needed Ajwain/Omam - 1/2 tsp For Stuffing Potato - 3 nos ( big) Green peas - 1/4 cup Chopped ginger - 1 tsp Cumin seeds - 1/2 tsp Chopped green chilli - 1 no Fennel/Saunf powder - 1/2 tsp Red chilli powder - 1/2 tsp Dhania powder - 1 tsp Aamchur powder - 1/2 tsp Garam masala powder - 1/2 tsp Chopped mint leaves + coriander leaves - 1 tbsp ( optional) Salt & water - as needed Lemon juice - few drops

HOW TO MAKE SAMOSA - METHOD

Take maida in a bowl.Add salt, ajwain and melted ghee or oil at room temperature (Not hot). Mix well with your fingers. It will look crumbly. Now add water little by little and make a tight dough. You may need to use nearly 1/4 cup +/- 1 tbsp of water. So make the dough properly. It should not become soft or sticky. It should be tight but not dry. Cover the dough with a wet cloth. Let it rest for 30 minutes. In the mean time, Cut the potato into two and pressure cook it.Add enough water and 1/4 tsp of turmeric powder. In a small box, put the green peas and keep it inside the cooker. No need to add water. Green peas would cook well with the help of steam inside the cooker. Pressure cook them in very low flame for 2 whistle. Remove after the steam is released. Drain the excess water and drop the potatoes in cold water so that you can peel the skin quickly.  Peel the potatoes and mash it roughly like chunks. Do not mash it completely. Make sure there are some pieces here and there. Heat oil in a kadai. Splutter jeera.Saute ginger pieces. Add the masala powders like fennel seeds powder, red chilli powder, dhania powder, garam masala powder and  aamchur powder.  Mix well without burning them. Keep the flame low. Now add the mashed potato and cooked peas. Add salt, mix well. Add chopped mint+coriander leaves and sprinkle some lemon juice. Mix well and switch off the flame. Stuffing is ready. Now take the samosa dough.Divide into 4 equal sized big balls. Dust a ball in maida and roll it to a slightly oblong shape. Cut into two semi circles. Apply water on the straight side. Now join the edges and make a cone shape. Press it well. Hold the cone between your thumb finger and pointer finger. Stuff 2 tbsp of potato masala till its 3/4th filled. Cover the remaining dough balls with a wet cloth. Make a single pleat by folding the middle part. It should come just opposite to the sealed part. Apply water all over the edges completely. Now pull the pleated part and seal the samosa. It make a flat base to the samosa and forms a back bone to the samosa. Now your samosa can stand beautifully ; )) Make all the samosa and arrange in a plate. Heat oil and check its temperature by dropping a pinch of batter. It should rise but not so quickly. Oil should be medium hot. Now drop the samosa. 2 or 3 at a time based on the quantity of oil. Deep fry the samosa in low to medium for long time.It takes nearly 8-10 minutes for one batch. Cook both the sides till it becomes golden. Cooking for long time helps to make the samosa become crispy and stay crispy longer. This is one of the most important point for crispy samosa. Remove in a tissue and serve hot with sweet chutney or ketchup. Enjoy !

Note

Do not add too much oil or ghee than the mentioned quantity. Adding more gives soft samosa instead of crispy ones. Adding oil gives the bakery kind of samosa than adding ghee. I have tried with both. The smell & flavor of samosa was good with oil than ghee. So its your choice. Add more spice powders based on your taste. Adding lemon juice is optional. I used it to balance the spiciness. You can use mixed vegetables instead of potato.

Enjoy this crispy, yummy samosa with sweet chutney & green chutney in your teatime !

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Very good recipes Tags: Samosa recipe, Veg samosa recipe, Punjabi samosa recipe, How to make samosa recipe, How to make samosa at home, snacks recipes, kids recipes, kids snacks

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