Bacon Cheese Balls

Bacon Cheese Balls

Today's recipe is a quick and easy appetizer or snack. You can make this ahead of time and it freezes like a charm. It is a great time saver if you are planning a get-together. Are you are looking for delightful crispy snacks for entertaining or a game-day snack? Then why not try this yummy bacon cheese balls. This is one of the most requested ones at home and my kid loves this so much. I make it sometimes for his school lunch and it is always a hit. It is so addictive! Trust me it will be gone before you realize.

I tried this for the first time at a friend's dinner party and loved the flavor profile of this snack. I have been making this for so many years now and experimenting with different flavors. If you wish to make variations, continue reading. I have listed down below different ways to make this recipe extra special. Experiment a little and find a flavor combo that makes your taste buds happy!

Bacon cheese balls are deep-fried, bite-sized finger food that you cannot stop munching. It is a pretty straightforward recipe. The key ingredients for this recipe are potatoes, bacon, and cheddar cheese. Mashed potato mixed with bacon and cheddar cheese and fried till crispy and golden. Panko bread gives it a light and crispy coating and potatoes make it soft and fluffy on the inside. It has smokiness from the bacon, and it also adds a crispy crunch. The spicy kick is from cayenne pepper and black pepper. It is good cheesy in the inside and cheddar cheese melts extremely well. But you can add the cheese of your choice. It tastes delicious when it is warm and the cheese is melty and oozy. Give this recipe a try, you will surely love it.

Ingredients to make Cheese balls

The main ingredients in this recipe are cheddar cheese, crispy fried bacon, boiled potatoes, eggs, and breadcrumbs. This recipe calls for sharp cheddar cheese and cream cheese. But you can go ahead and use any cheese of your choice. For this recipe, you can use boiled potatoes, but leftover mashed potatoes also work perfectly for this recipe. Potatoes make a creamy and soft filling. If you are using leftover potatoes, add a tablespoon of flour or bread crumbs to balance the moisture content of the filling. Use panko bread crumbs for a light and crispy coating. But you can also use regular bread crumbs too.

Simple and easy variations of cheese ball recipe

There are a few ways to alter or jazz up this simple bacon cheese balls recipe, here are a few ways. Experiment and find a flavor combo that you and your family can enjoy!

1)If you are not a fan of potatoes try using cooked and mashed chickpeas or mashed cauliflower instead.

2)This recipe calls for crispy fried bacon. But you can also use other cooked meat of your choices like chicken or beef. You can also use leftover roasted turkey, chicken or beef.

3)You can also make a veggie version with loads of green veggies, potatoes, carrots, peas and any cheese of your choice.

4)Green bell peppers or jalapenos taste delicious with bacon and cheese.

5)You can bring a surprising twist by adding sliced or quartered boiled eggs. Place and egg quarter in the center and roll. Boiled quail eggs or mozzarella cheese balls are fun options too.

6)Use any cheese of your choice. Cheddar cheese goes well with bacon. Cream cheese and goat cheese are also great options.

7) Use garlic powder, onion powder, ranch flavoring or herbs of your choice.

 Bacon Cheese Balls Recipe

Prep time- 20 minutes
Cooking time- 10 minutes
Recipe type- appetizer/ snack

Ingredients
Boiled potatoes- 2 medium
Sharp cheddar cheese- 1 cup
Cream Cheese- 2 tbs
Cooked bacon chopped- 3/4 cup
Onion powder- 1 tsp
Garlic powder- 1/2 tsp
Pepper- powder- 1/2 tsp
salt to taste
Cayenne pepper- 1/2 tsp
Chopped parsley- 2 tbs
Egg- 2
All purpose flour- 1/3 cup
Bread crumbs- 1 cup
Oil for frying- 2 cup

To cook bacon

Use the skillet method or bake in the oven. For the skillet method heat your skillet. When it is slightly warm place the bacon strips without overlapping. Cook in medium heat three to four minutes, flip and cook the other side. Continue to turn the strips till it reaches desired crispness. To bake in the oven line baking sheet with parchment paper and bacon strips without overlapping. Bake at 400 degrees F for 12- 15 minutes or till the desired level of crispiness. Drain into paper towels. When it cools down chop into small pieces and set aside.

To make the cheese balls

Boil potatoes and mash it gently. Add mashed potatoes, cream cheese, and shredded cheddar cheese in a food processor and pulse till it combines. Add onion powder, garlic powder, cayenne pepper, salt, and pepper and mix well. Combine chopped bacon and chopped parsley and roll into small lemon sized balls.

Now for the second step, lightly whisk the egg in a bowl. Spread bread crumbs on a plate and keep aside. 

Take a spoonful of the bacon cheese mixture and make small balls. Roll each ball in all-purpose flour and dip into eggs and then roll on bread crumbs. Refrigerate this for half an hour.

 Heat 2 cups of oil in a pan. When the oil is medium hot, gently slide the cheese into the oil and fry in batches. Fry till it is golden brown and drain on to paper towels. 

Freezing the cheese balls. 

Cheese balls are deep-fried snacks. You can make this ahead of time and it freezes well and is a great time saver. Make balls, dip in egg and coat with bread crumbs. Line them on a baking sheet and freeze them. Once it is frozen transfer it into freezer-safe zip lock bags and you always have cheese balls handy and ready to deep fry. But it is always good to freeze these cheese balls for them to retain their shape. When it is time to fry, allow it to defrost for half an hour and then fry.

You might also like,
Beef Vegetable cutlets
Persian Kotlet
Chicken Croquettes
Shami Kebab
Tuna Fish Patties
Italian Spicy Breaded Shrimp

Try it,
Hope you will all enjoy!

Sabudana/Sago Pearls Vada- Gluten free snack

Sabudana/Sago Pearls Vada

Vadas are crispy fried snacks perfect for munching at tea time with hot tea. Combine it with any kind of spicy or sweet chutney/sauce, vada is a delightful savory snack. In South India vadas are also served for breakfast. I often make parippu vada and uzhunnu vada, both made identically by grinding lentils and deep-fried into crispy golden fitters.

This is the first time I am making Sabudana/sago/tapioca pearls/chowari vadas and found that they are relatively easy to make.Sabudana Vada/tikkis is a Maharashtrian snack usually made and served during festivals and vrats or fasting. The best part of this recipe is that it is a vegan gluten-free snack. This recipe also calls for roasted peanuts. It adds an extra crunch. I got this recipe idea from Vah chef youtube channel. I instantly fell in love this these vadas, especially its spicy and crispy crust.

Back home we only used sabudana/sago to make puddings or payasam. So for me, sago was only for desserts. But there is a whole range of savory recipes that can be made with sago/tapioca pearls. Now, these beautiful white pearls is a must-have in my pantry. I use them for breakfast, snacks, salads, and desserts. So if you are looking for economical ways to feed a family and still have various recipes, stock up on sabudana/sago. Now coming to this recipe, these vadas can be eaten anytime and at all times and tastes best when freshly made. Warm vadas have a crispy crunch to it that you will surely love. It has a taste all to its own and is quite addictive. Give this recipe a try, you will surely love it.

Sago Pearls/ tapioca pearls

About the ingredients.. 

Sago/tapioca pearls need to be washed before soaking it. You need to soak it for 5-6 hours. I found some recipes which call for soaking overnight. But I feel 5-6 hours will be enough. It will become soft but still hold shape and won't be mushy.
This recipe also calls for potatoes. You can use either raw potato or cooked ones.
Now coming to spice tolerance, you can use either chilly powder or just finely chopped green chilly.
Peanuts add a crunch to the vadas, but it is optional.
For detailed recipe keep reading...

How to make Sabudana Vada

Cooking time- 25 minutes
Cuisine- Indian
Recipe type- snack
Serves - 6

Ingredients
 Sago pearls- 1 cup
Potato- 1 large
Green chilly- 2
Chili powder- 3/4 tsp
Green Chili- 2
Shallot- 2 chopped
Ginger- 1inch thick
Fennel seeds - a pinch
Hing- a pinch
Curry leaves- a few
Chopped coriander leaves- 3 tbs
salt to taste
Oil for frying-1 cup

To make Sabudana Vada:

Wash and rinse the sago. In a large bowl add 4 cups of water and soak sago pearls/sabudana for at least 5 hours. Drain in a colander and set aside.
Wash and peel potatoes and using a grater finely shred it and add to the soaked and drained sabudana.
If it is boiled potato mash and add to the sago.
Finely chop green chilly, shallots, ginger, curry leaves and coriander leaves. Now add this along with chilly powder, hing and fennel seeds. Make sure all ingredients are well combined.
Heat oil in a frying pan or a heavy bottom pan.
Take lemon sizes balls of the mixture and flatten it in between your palm in the form of small thin patties. Make thin even patties for even frying. Carefully slide into the hot oil, after a minute reduces the heat to medium. Otherwise, it will crispy on the outside, but the inside will not be fully cooked. When one side turns a golden brown flip and turn and fry till both sides become evenly browned up. Remove from oil to a paper napkin. Serve with tea.

Like this recipe, try similar recipes from this blog...

Uzhunnu Vada/Urad Dal Vada
Parippu Vada/Dal Fitters
Bread Vada
Rasa Vada
Mango Sago Pudding
Chowari/ Sago Pearls Payasam


Try this
Hope you will all enjoy!

Sweet Kozhukatta/ Steamed Rice Dumplings

Kozhukatta/ Steamed Rice Dumplings

Kozhukatta is a traditional Kerala delicacy. They are soft round steamed rice dumplings with both sweet and savory fillings. It is a tasty and guilt-free treat or a snack. At home in Kerala, my mom often made these in the afternoon, so we can enjoy them as a snack at tea time. But you can have it any time of the day and if you have a sweet tooth like me kozhukatta is a perfect guilt-free snack. This is a classic one you will never get tired of eating.

It seems like these sweet dumplings is an age-old traditional snack. Kozhukatta is also a popular festival offering. It is made on special days like Onam, Vishu and Vinayaka Chathurthi as offerings. Kozhukatta perunal is celebrated by the Christians of Kerala. It is the day before palms Sunday. Modhak is the North Indian version of Kozhukatta.

Kerala style kozhukatta has a sweet filling. It is a quick recipe with very few ingredients, rice flour, coconut and jaggery being the tastemakers. Do not like jaggery? try coconut and sugar filling instead. It also has the inviting flavor of ghee and cardamom. Also, dry ginger powder, roasted cumin powder, cashew nuts, raisins, chopped sweet plantains, chopped jackfruit, etc, can be added for according to your taste preference. Lentils can also be used as filling for kozhukatta. Undaputtu is a savory version with fish or prawns as a filling. Try these yummy dumplings, you will surely love it.

Cooking time- 40 minutes
Recipe type- snack/breakfast
Cuisine-Kerala/South Indian

How to make rice flour at home

The main ingredient in this recipe is roasted rice flour. At home in Kerala, my mom used homemade flour for Kozhukatta. You can buy and use idiyappam rice flour for this recipe. I usually buy the Nirapara and Brahmins brand idiyappam rice flour to make recipes like idiyappam, pathiri, ammini kozhukatta, ila ada. But you can also make your own at home. 

To make homemade rice flour wash and soak 3 cups of raw rice for two to three hours and strain into a colander. After five minutes spread the rice on a piece of cloth and leave it to dry for 10 minutes. Do not allow it to be completely dry. There should be a little moister left in the rice. Using a mixer make a fine powder. Sieve the flour to make sure there are no lumps and use get a real fine powder. Grind the large chunks again and sieve once again. 

Step two is roasting the rice flour. Heat a heavy bottom pan and roast the rice in a low flame. Too much heat will burn the flour. This roasting will take 10-12 minutes. Stir continuously for even roasting of the flour. In the first stage, as you stir, you will see that moisture escaping from the flour. But it will subside as you continue the roasting the flour. Scoop flour in a spatula and when you lift you will see no moisture, indicating that the flour is completely dry. When you rub flour in between your finger you will get a finer smoother touch. Sieve once again and when it cools down store in an airtight container. This flour can be stored for up to a month.

Jaggery -coconut filling

The filling for this recipe is candied coconut flavored with ghee and cardamom. The sweetener and tastemaker is jaggery. It is a natural sweetener and a healthier option to refined sugar. It is obtained from the sap of the palm tree and is rich in iron, magnesium, and calcium. Darker colored jaggery has a rich molasses taste that goes well with coconut. Use freshly grated coconut for this recipe. You can make a large batch and use it for several recipes. You can also serve this as coconut candy. 

 

How to Make Kozhukatta

Ingredients
Rice flour- 2 cups
Hot boiling water- 1 to 1 1/2 cup
Salt to taste
Sugar- 1 tsp
Coconut oil- 2 tsp

For the filling
Coconut- 2 cup
Jaggery-250 gram
Cardamon  powder- 1/2 tsp
Chopped cashew nuts - 5-6 (optional)
Roasted cumin powder- a pinch (optional)
Ghee- 1  tsp

To make the filling

First crush and powder the jaggery. Mix one cup of water and bring jaggery to a boil. Reduce the heat and simmer till all the jaggery melts. Strain out the impurities.

 In a heavy bottom, pan adds the strained jaggery and simmer it till it starts thickening. Stir in between and cook till it and attains a two tread consistency. Add coconut and mix well. When you add coconut the mixture will lose its thick consistency. It will start thickening after three or four minutes. Allow the mixture to simmer till it becomes completely dry and leaves the edges of the pan. Add ghee, cardamom powder, cumin powder, and chopped cashew nuts and mix well. Allow this mixture to cool down completely.

To make the dough 

Boil two cups of water along with salt and sugar. In a bowl add rice flour and make a well in the center. When the water comes to a rolling boil, carefully add the water little by little into the flour and mix with a wooden spatula till all the dough comes together. Mix the coconut oil too, cover and let it rest for a few minutes. When it cools down a bit knead the dough and make it smooth. you need a smooth soft dough. It feels stiff to add a little more water and knead. If sticky add more flour. The coconut oil enhances the flavor and reduce the stickiness of the dough and make it easy to handle. Make into a large lemon sized ball. Cover and set aside. 

Making kozhukatta balls and steaming

For the ball-shaped kozhukatta, grab a medium size dough ball, place it in your palm and flatten it with your other hand, form it to a cup shape. Make small balls of coconut jaggery filling and place it in the center. Carefully bring in the edges together and seal. Mold it into the shape of a ball and smooth the top. Steam this in a steamer or a pressure cooker without the weight on for around ten minutes. Remove the lid and allow it to cool before serving. Enjoy with tea. Happy Cooking!

You might also like,
Ela ada
Chakka Ada/ Jack fruit ada
Ethapazham Kozhukatta
Ottada
Undaputtu
Ammini Kozhukatta
Alli Pidi/Paal Kozhukatta

 Try this..
Hope you will all enjoy...

Thai Fried Bananas-Crispy Deep Fried Banana Fritters

Thai Fried Bananas

Thai fried bananas is very popular in restaurants and also a yummy street food. When I first read the recipe it sounded interesting and I wanted to replicate this popular street food at home.It is made with Thai bananas and the batter is made with coconut milk and rice flour. The first time I saw these bananas fitters, I thought that it was just like the Kerala pazham pori/ plantain fitters. It looks somewhat similar,but this had a unique taste and favor.It has enticing flavor and taste of sweet banana, coconut milk and fresh grated coconut. The rice flour makes it super crispy.  This is a sure winner if you have sudden guests at home.

You can find Thai banana at any South Asian market. If you cannot find them use any banana with a firm texture to make these fitters. Ripe plantains can also be used. It is a sweet dessert and can be served on its own,but to make it extra special serve it with some vanilla ice cream. Give this recipe a try, you will surely love it.

Cooking time- 15 minutes
Cuisine- Thai

Ingredients
Thai Bananas- 7-8
Rice flour- 2 cup
Baking soda- 1/8 tsp
Coconut milk- 1 cup
water - 1 1/2 cup
(adjust according to consistency you need)
Sugar- 1/2 cup
Fresh grated coconut- 3/4 cup
Sesame seeds- 1 tbs
Oil for frying

Peel the plantain and  then slit it lengthwise. I cut into three pieces lengthwise.
In a large mixing bowl combine rice flour,sugar, a pinch of salt,baking powder ,fresh grated coconut and sesame seeds. Add water and coconut milk and mix into a smooth batter with no lumps. The batter will be thin to begin with but will thicken as it sits.So adjust consistency by adding more water if needed. Let it sit for 10 minutes on the counter.

Put banana slices into the batter. Pick up one slice at a time, make sure it is completely coated with the batter and gently slide into the hot oil.Fry in batches.Flip and fry till both sides are evenly brown.
Drain excess oil using paper towel.Serve on its own or drizzle with honey or with ice cream.

If you like this banana snack, you might also like these snack recipes..
Pazham Pori/Kerala plantain fitters
Pazham Nirachathu/Sweet stuffed plantain
Crab Rangoon
Roti Jala/Net Pancake
Malaysian Chicken curry Puffs

Try this,
Hope you will all enjoy!

Sri Lankan Prawn Vada

Sri Lankan Prawn Vada/Isso Wade

Deep fried lentil fitters are addictive snacks.It has a taste all to its own- crunchy, delicious and mildly spicy. It is a perfect accompaniment with piping hot tea. Adding shrimp takes this snack to a new level.The Sri Lankan Prawn Vada/Isso Wade is very similar to the parippu vada served in tea stalls in South India. Sri Lanka has an extensive collection of  Short Eats or snacks that can be eaten anytime at bakeries, restaurants and tea stalls.


The book Sri Lankan Cooking: 64 Recipes from the Chefs and Kitchens of Sri Lanka by Douglas Bullis, Wendy Hutton was my first introduction to Sri Lankan cooking. It has several unique recipes and this vada was one among them. There are some similarities with South Indian food.The close physical proximity between Sri Lanka and Southern India explains similarities and common culinary practices, but yet the island has its unique touch.

Isso Wade is a distant cousin of parippu vada with shrimp sticking out.Sea food lovers will love this vada. Here the shrimp is stuffed inside the lentil paste and deep fried. You can also make patties and stick shrimp on top and fry till crispy and golden. Serve these mouth watering vada with sliced onion and lemon juice.Try this home made version of the popular street food,you will surely love it.


Ingredients
Thuvar dal or Channa Dal- 1 1/2 cup
Prawns- 12 large size
Green chilly-3-4
Red dry chilly-3
Shallot- 2 chopped
Ginger- 1inch thick
Cumin seeds- a pinch
Fennel seeds -a pinch
Coriander leaves- 1 tbs chopped
Curry leaves
salt to taste
Oil for deep frying
Thinly sliced onion- 1/2
Lemon juice-1/2 lemon

Soak  channa dal for 4 hours and drain into a colander and set aside.
Grind the dal along with dry red chilly and 2-3 shrimp into a course mixture. Grind it without adding water. Adding shrimp to make the paste at this stage is optional,but it enhances the flavor of the vada.
Add green chilly , shallots, ginger, curry leaves, cumin seeds and fennel and pulse a few times to make a course mixture. Mix salt and chopped coriander leaves.
Heat oil in a fry pan or a heavy bottom pan. Take lemon sizes balls of the mixture and flatten it in between your palm to form small thin patties. Place the shrimp in the center and roll or just press  one on top of the patties.Carefully slide into hot oil and fry till both sides become evenly browned up. Remove from oil to a paper napkin. Serve with ketchup, sliced onion an lemon wedges.

If you like this recipe, check these snack too..

Chemmeen/ Prawns Vada
Parippu Vada/Dal Fitters
Uzhunnu Vada/Urad Dal Vada
Vietnamese Fish Cakes
Potato Bonda


Try it,
Hope you will all enjoy!

Cherry Turnovers

Cherry Turnovers

Turnovers are buttery pastries with a sweet and tart filling. Cherry turnovers is a classic one that you will never get tired of eating.Imagine biting into layers upon layers of buttery goodness, with a sweet and tart fruit filling. This delectable fruit treat that is perfect tea time snack.You can sprinkle some sugar on the top or drizzle some glaze if you want it extra sweet. Cherry turnover is my personal favorite but you can use apples, strawberries or whatever your heart desires.

I made these turnovers last weekend.I brought a package of puff pasty sheet to make some spicy puffs that is so popular in Kerala. Indian bakery puffs is a spice version of  turnovers with meat,vegetable or egg filling.Some people have a sweet tooth, so blame mine for this sudden change of mind. But I am glad I tried this. I made the cherry filling  and mixed a little cornstarch. Berries have high water content, so adding starch will  help to thicken up the filling, so that it does not burst out of the pastry.Of course some of the filling might find its way out,you can avoid this by making slits on the top for the steam to vent.

If you like me have an anxiety of making puff pastry dough, then store brought one is a perfect time saver. With my package I made eight turnovers.You can freeze the extras and warm them up as needed. This is super yum and definitely worth a try.

Ingredients
 Puff Pastry sheet- 1 box
Cherry pitted- 2 cup
Sugar- 1/2 cup
Butter - 1 tsp
Water- 1/4 cup
Lemon juice-1/2 lemon
Lemon zest- 1/2 tsp
Cornstarch-2 tbs
Almond extract a few drops (optional)
Egg white- 1

To make the filling-In a non stick pan add pitted cherries, butter, sugar, lemon zest and corn starch. Mix and coat well. Add 1/4 cup water,almond extract and lemon juice and cook this over medium high heat. Allow it to boil and simmer for five minutes until the cherry filling is thickened and the fruit is tender. Allow this to cool down completely.

Thaw the puff pastry as per package instructions. Cut into equal sized squares. Spoon in the filling mixture. Brush the edges of the pasty with egg wash.Fold the dough over the filling half diagonally to form a triangle and seal the edges.You can also use a fork to press and seal. Transfer to baking sheets, brush the top with egg wash. Bake in 350 degree F oven for 20-25 minutes or till it turns golden brown.Allow it to cool down before serving.

Try this,
Hope you will all enjoy!

Maida Butter Murukku

Maida Butter Murukku

Happy Diwali to all my friends and readers! 

Murukku is the perfect tea time snack, crunchy and savory. Murukku is often made for Diwali.In my house murukku is everyone's  favorite. This recipe is shared by my aunt Suma. It was my late grandmother's recipe. The best part of this recipe is that it is easy and can be made in a jiffy. It is made with maida and butter. With this recipe you can make 15-18 murukku. If you want a larger batch you can use half kg flour and 50 grams of butter. This is a crunchy and delicious murukku. Try this,you will surely love it.

Recipe source : My aunt Suma Padmanabhan

Ingredients
Maida/All purpose flour- 2 cups
Butter- 2 1/2 tbs
salt to taste
Sesame seeds- 1 tbs
Carom seeds/Aijwan- 1/8 tsp
Oil for frying

The first step is to steam the maida/all purpose flour. Place the flour in a thin cloth, tie into a small pouch and steam in a steamer/idli cooker for 5-7 minutes. Transfer this into a bowl and allow it to cool down.
When cool break the flour into small pieces with a spoon and sieve the flour to remove any lumps.
Into this add salt and room temperature butter. With a pasty blender or with your fingers rub it into the flour until the flour resembles course sand like mixture. (Do not add too much butter or it will crumble and will not retain shape when frying). Add sesame seeds and carom seeds and mix. Add water little at a time to make a smooth stiff  dough. Cover with a damp cloth and allow it to rest for 10 minutes.

Heat 2-3 cups of oil in a pan. Grease the inside of the murukku press. You can use the plain or star holed plate /mullu acchu. Fill the murukku press with the dough and press in circular motion into the oil or back of greased ladle. Drop carefully into the oil and fry in medium flame till it is slight golden. Drain into paper towels and allow it to cool. Fry murukku in batches.

You might also like,
Ellu Unda/Sesame Seeds Ladoo
Sweet Diamond Cuts
Chakka Vattal/Jack fruit Chips
Kappalandi Mittayi/Peanut Ladoo
Chegodilu
Aval Vilayichathu/Sweet Poha


Try this,
Hope you will all enjoy!

Bread Vada

Bread Vada

Bread vada can be made with left over bread, it is an instant vada. It is a yummy tea time snack and can be made in a jiffy.This recipe is inspired from Mrs. Vahchef YouTube Channel. It is soft and spongy in the inside and crispy outside. It is mildly spiced and flavored with pearl onions,ginger and curry leaves. Try this, you will surely love it.

Ingredients
Bread slices- 8
Rava/Sooji- 3 tbs
Rice flour- 2 tbs
Chilly powder- 1/2 tsp (optional)
Asafoetida/Hing- a pinch
Yogurt -1/2 cup
Pearl Onions- 4-5
Ginger finely chopped- 1 inch thick
Curry leaves finely chopped- 1 spring
Green chilly  finely chopped- 3
salt to taste
Oil- 2 cup to fry
 

In a food processor pulse the bread till it becomes a course mixture. Transfer this into a bowl and add the rice flour,rava, salt, chilly powder and hing(asafoetida) and mix well.

Into this add the yogurt and mix. Adjust consistency by adding little water. Do not add too much water,just enough to moist the bread crumbs, so that it holds shape.

Add  chopped pearl onions,ginger, green chilly and curry leaves.


Drop a small portion of the vada mixture to check the oil. If it sizzles then the oil is ready to fry.

Take a small bowl of water and wet your hands first. Take a lemon sized portion of the bread mixture and shaped into a  ball and then press a finger in through the middle to  make a depression in the center.
Drop into hot oil and fry in medium flame till both sides turns golden brown. Drain and place on paper towels to take off the excess oil. Serve with chutney or ketchup.

Try this,
Hope you will all enjoy!

Raspberry Cream Cheese Danish

Raspberry Cream Cheese Danish

Cream cheese danish is one of my favorite pastry. It is quick and easy to make if you have store brought puff pastry sheets. Cream cheese with fresh fruit makes a delicious filling. But you can also make sauce or use jam filling.The flaky buttery puffs with creamy fruit filling is super delicious. Try this, you will surely love it.

Ingredients
Puff pastry sheet- 2
Cream cheese - 8 0z.
Powdered sugar- 3/4 cup
Fresh raspberries- 3/4 cup
(or any fruit jam)
Flour- 1 tbs
Vanilla essence- 1 tsp
Chopped nuts- 1 tbs
Egg white-1

Using a hand mixer whip cream cheese till soft and creamy. Add confectionery sugar and whip till well blended. Finally add vanilla essence and flour and whisk till it is creamy.Add raspberry and fold in. Refrigerate till ready to use.

Thaw puff pastry sheet according to package instructions. Pre heat oven to 375 degree F.
Spread the puff pastry on an ungreased baking sheet. Spread the filling towards the center of the dough leaving 3 inches on both sides. Cut 1 inch thick diagonal strips on both sides of the filling. Fold and seal top and bottom. Take each strip and fold over the filling in an angle, alternating sides each time to create a braid pattern. When you reach the bottom tuck the last strip underneath the pasty to seal.Brush the top with egg white and sprinkle chopped nuts like almonds or walnuts.Bake this for 15-18 or till the top turns crispy and golden. Allow the pastry to cool down.
Dust with confectionery sugar or drizzle icing over the danish, slice and serve.

Try this,
Hope you will all enjoy!

Ethapazham Aval Nanachathu

Ethapazham Aval Nachathu

Beaten rice/aval is often served as a quick and healthy tea time snack in Kerala.Aval nanachathu is a mixture of aval, coconut, sugar and bananas. This is almost a similar version with caramelized plantains and jaggery.

Ingredients
Poha or aval - 1 1/2 cup
(I used the brown one)
Jaggery- powdered-1/2 cup
Roasted cashew nuts- a few
Roasted Sesame seeds- 3 tbs
Shredded coconut- 1 cup
Raisins- 10-12 (optional)
Cardamon powder- 1/2 tsp
Ghee-1+1 tsp
Plantain ripe-2 medium
Sugar- 2 tbs

Cut plantains into small cubes. Toast sesame seeds till golden and set aside.Heat ghee in a pan and fry cashew nuts and raisins till golden and keep aside.Add the plantains and fry slightly, saute and turn to the other sides and fry. Add sugar and allow to caramelize for about 3-4 minutes till the caramelized sugar gets well coated.

Take aval in a large bowl and add coconut,ghee, powdered jaggery and cardamom powder. Mix well with your hands till the aval becomes wet. Sprinkle 2-3 tbs of water if necessary till the aval becomes soft and wet. Mix the toasted nuts, raisins, sesame seeds and caramelized plantains. Mix well and serve with tea.

Try this,
Hope you will all enjoy!

Sesame Brittle/Ellu Mittai

Sesame Brittle/Ellu Mittai

Ellu Mittai/ sesame brittle is old fashioned sugar and nuts candy. Earlier I posed sesame ladoo recipe with jaggery. This brittle is made with sugar. It is easy to make at home and make crunchy,delightful and tasty snack. Crispy nuts with the rich caramel flavor is something that is irresistible and kids will surely love it. Here I have used sesame seeds,but you can use peanuts, cashew nuts or any nuts of your choice.

Ingredients
Sesame seeds- 1 1/2 cup
Sugar- 1 1/2 cup
Water- 3 tbs
Oil- 2 tbs
Ghee- 1 tsp
Baking soda- 1/4 tsp
salt- a  pinch
Cardamon powder-  1/2 tsp

 

Dry roast sesame seeds till it starts popping up and there is a nice aroma. Allow this to cool down.
Grease a baking pan with ghee and set aside.

In a heavy bottom pan add sugar, water, oil and a pinch of salt. Put this on the stove on low medium flame and heat it. The sugar will start melting and slowly caramelize. There is no need to stir in the first stage. Allow it to slowly melt. It will take around 10 minutes.

When it starts getting deeper color stir and make sure that all the sugar has melted evenly. Add a pinch of baking powder  and when it starts bubbling add cardamon powder and roasted sesame seeds. Give it a quick mix and pour on greased tray. Press and flatten with the back of a spoon or with a rolling pin.

Allow to cool and the break into small pieces.Store in air tight containers.

Try this
Hope you will all enjoy!

Vada Pav

Vada Pav is a very popular street food in India. Road side food joints of Bombay is the best place to get this yummy and filling snack. This is a home made version of the vada pav. Vada pav is basically batata vada served with spicy chutney and bread/pav.I wanted to try this for quite some time and had book marked Tarala Dalal's vada pav  recipe. I found pav bread in our Indian grocery and so decided to give it a try. If you are looking for fresh home made pav bread recipe, check here.

Ingredients 
Pav- bread- 6

For the Vada filling
Cooked and mashed potatoes- 2 large
Ginger garlic paste- 1 tsp
Green chilly paste-3/4 tsp
Curry leaves -a few
Hing- 1/8 tsp
Turmeric powder-1/3 tsp
mustard seeds- 1/3 tsp
Chopped coriander leaves
salt to taste

For the batter
Chick peas flour- 1 cup
Rice flour- 1 tsp
Baking soda- a pinch
salt to taste
Turmeric powder- a pinch
Hing- a pinch
Hot oil- 1 tsp
Oil for frying- 2 cup


 Chilly garlic chutney
Coconut- 3/4 cup
Garlic- 8-10 pods
Hing- a pinch
Kashmiri chilly powder- 1 tbs
Oil- 1 tsp
salt to taste

For the green chutney
Coriander leaves- a hand full chopped
mint leaves- a hand full
Green chilly- 2
Ginger- 1 thin slice
Lemon juice- 1/2 lemon
salt to taste

To make green chutney add all the ingredients listed along with salt and lemon juice into a blender. Make a smooth paste and set aside.

To make the garlic chilly chutney. Heat a pan and add one tsp of oil. When it is hot add chopped garlic and coconut. Fry till it changes color to golden brown. Finally add chilly powder, hing and salt and stir for a few more seconds. Switch off the flame and let it cool down. Put this into a mixer and make this into a course powder.

To make the vada filling. Boil and mash potatoes and set aside.Heat oil in a pan and add mustard seeds.When it splutters add curry leaves, ginger garlic paste and green chilly paste. Saute till the raw flavor disappears. Add hing and turmeric powder and then the boiled and mashed potatoes and mix well.When it cools down  make small potato patties and set aside.

To make the batter. In heavy bottom pan heat two cups of oil. In a bowl add besan/gram flour, rice flour, pinch of baking powder, turmeric powder,hing and salt. Mix well. Add one tsp of hot oil and enough water to make a smooth batter. Whisk till there is no lumps and the batter should be neither too thick nor too thin. Take each potato patties and dip in this batter and gently slide into hot oil. Fry in medium heat till one side changes to golden brown. Flip to the other side and continue frying till both sides are evenly crispy in the outside. Drain into paper towels and set aside.Continue the process and fry the rest of the patties.

To assemble.Heat a tawa.Slice pav/bread into two slices.Coat with ghee and toast the bread. Spread a layer of green chutney and a layer of garlic chutney on both slices. Place one potato vada in the center and serve. Enjoy with tea.

You might also like,
Bread Pakora
Potato Paneer Bonda
Spinach Onion Pakoras
Sri Lankan Prawn Vada
Sabudana/Sago Pearl Vada
Paneer Pakora
Roti Jala/Net Pancake

Try this
Hope you will all enjoy!

Neyyappam

Neyyappam

Neyyappam is a traditional sweet/snack of Kerala. It is deep fried fitters made with rice and jaggery and with the enticing flavor of ghee and cardamom.You can use karupatti/palm jaggery or regular jaggery. Batter is mixed into a smooth thick paste and fermented overnight. But you can add baking soda if you want to make it the same day itself.  The proportion of rice and jaggery/karupatti is 3:2 ratio,adjust according to the sweetness you prefer.This ever popular delicacy is soft in the inside and crispy in the out side.

Ingredients
Raw rice- 2  cup
Karupatti- 1 1/3 cup
(adjust according to taste)
Cardamon crushed- 5-6 pods
Chopped coconut slices- 3 tbs

Dry ginger/chukku - a pinch
Cumin powder- a pinch
Black sesame seeds- 1/2 tsp
Baking soda- a pinch
Salt- a pinch
Ghee- 2 tbs
Oil for frying

Wash and soak rice for 4-5 hour. Drain and spread the rice on kitchen towel and allow to air dry till it is almost dry. Make a fine powder of the rice and sieve. The rice flour need not be silky soft. The ratio of fine rice flour and coarsely grounded rice flour is 3:1. Set this flour aside.

Mix powdered karupatti with 1/2 cup of water and bring to boil. When it dissolves completely switch off ,strain the impurities and allow to cool.

Heat ghee in a pan and roast sliced coconut till it turns golden brown. Add black sesame seeds and roast for another minute.

In a bowl add rice flour, roasted coconut and sesame seeds,crushed cardamon, dry ginger powder  and  salt. Mix the karupatti syrup and whisk to make a smooth batter with consistency similar to idli batter. Allow it to ferment over night at room temperature.

Half an hour before frying add a pinch of baking soda, gently mix the batter. Leave it in the counter for another half an hour.Heat 2 cups of oil in a pan and pour ladle full of batter into the oil.Fry in medium low flame or the inside of the neyyappam also gets cooked.Fry on both side till it becomes evenly brown. Drain into paper towels. Serve with tea.

Try this,
Hope you will all enjoy!