Corn Cheese Balls

This is my version of the famous Cheese balls with a twist!

Ingredients	Quantity
Corn	1 cup
Cheese grated	1 cup
Green chilies finely chopped	2
Coriander leaves finely chopped	1tbsp
Corn flour	1tbsp
Maida	2tbsp
Ginger chopped	1tsp
Pepper powder	1/2 tsp
Salt	to taste
Lemon juice	2tsp
Baking Soda	1 pinch
Red chilly powder	1/4tsp
Cumin powder	1/4tsp
Oil	to deep fry

Method

Grind corn slightly in a mixer just so that few corn kernels are crushed few are whole.

Take corn in a mixing bowl, add cheese,  green chilies, coriander leaves, cornflour, maida, ginger, pepper powder, salt, lemon juice, red chili powder, cumin powder and little water. Mix together and make dough. 

Apply oil to palms and make small balls. Keep the balls as firm as possible. Deep fry till golden brown. 

Serve hot with ketchup.

Daal Double Tadka

This daal is a unique combination of three types of daals. You can blend this into a smooth daal or just enjoy the texture of the chana daal.

Ingredients	Quantity
Toor Daal	1/3 cup
Mung Daal	1/3 cup
Channa Daal	1/3 cup
Water	3 cups
Oil	1 tbsp
Onion finely chopped	1 medium
Turmeric Powder	1/4 tsp
Cumin Powder	1/2 tsp
Coriander Powder	1 tsp
Garam Masala	1/2 tsp
Red Chili Powder	to taste
Salt	to taste
For Tadka (Seasoning)
Ghee	2 tbsp
Mustard Seeds	1/2 tsp
Cumin Seeds	1/2 tsp
Asafoetida	pinch
Curry Leaves	few
Garlic finely chopped	2 cloves
Ginger grated	1 tsp
Green Chili slit	to taste
Lime Juice	to taste

Method

Combine all the daals, wash well and soak for 20-30 minutes. Drain out the water and put it in a pressure cooker. Add Water and a little bit of salt. Cover and pressure cook on medium heat and allow it to whistle 3 times.

Meanwhile, in a pan, heat oil on medium flame. Once the oil is hot, add in the turmeric powder and the asafoetida. We can then add in the onions and a little salt and cook the onions till they turn translucent. Add in the dry powders – cumin, red chili, coriander and garam masala.Cook for 10-15 seconds.

Stir in the daal, check salt and water consistency and allow it to boil for 4-5 minutes. Pour in a serving dish and set aside.

For the tadka, take a small skillet and heat up the ghee on medium heat. Once hot, add in the mustard seeds and allow them to pop. Add in cumin seeds, curry leaves, green chilies, garlic, ginger and cook for a few minutes. Top the daal with this tadka and lime juice.

Biscuit Chaat

Biscuit chaat is my version of a canapé.

Canapé is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.  A canapé may also be referred to as finger food, usually salty or spicy. The technical composition of a canapé consists of a base, a spread, a main item and a garnish. 

Canape

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves: 3-4 people

Ingredients	Quantity
Monaco biscuits (plain salted)	1 packet
Mayonnaise	2 tbsp
Onions (finely chopped)	2 tbsp
Tomato (finely chopped)	2 tbsp
Coriander leaves (finely chopped)	1 tbsp
Chaat masala	to taste
Red Chili powder	to taste
Salt	to taste

Method

Arrange the biscuits in a plate. Add mayonnaise, onion, tomato. Sprinkle chili powder, salt and chaat masala. Garnish with coriander leaves. Serve immediately.

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Hot and Sour Soup

Hot and sour soup is a nutritious and taste bud tingling, Chinese soup, perfect for a cold winter night. As the name suggests the soup has ingredients that make it spicy and sour.

Soup is a great nutritious meal option with certain types of soup even proven to help support weight loss. In particular, vegetable-based soups are a great option nutritionally as they combine good flavors and dietary fibers to keep you fuller for longer. The soups made from scratch are the best.

Preparation time: 20 minutes

Cooking time: 10-20 minutes

Serves: 4 people

Ingredients	Quantity
Oil	1 Tbsp
Garlic minced	1 tsp
Ginger minced	1 tsp
Green Peas finely chopped	1/4cup
Carrots finely chopped	1/4cup
Frozen Corn	1/4 cup
Green Beans finely chopped	1/4 cup
Cauliflower finely chopped	1/2 cup
Cabbage thinly sliced	1/2 cup
Mushroom thinly sliced	1 large
Vegetable Stock cubes	3
Soy Sauce	to taste
Red Chili Sauce	to taste
Black Pepper	to taste
Vinegar	1 Tbsp, or to taste
Corn Starch mixed with a little cold water	1 Tbsp
Spring Onions finely chopped	½ cup

Method

Chop all the vegetables and keep it ready before you start making the soup.

Heat oil in a medium sized pot. Add ginger and garlic and sauté for 30 seconds. Add corn, green beans, peas, carrots, cauliflower, cabbage and sauté for 1-2 minutes. Add vegetable stock cubes, 2 cups of water, salt and black pepper. Bring mixture to a boil and simmer.

Add mushrooms, 1/2 of the spring onions, chili sauce, soy sauce and vinegar and bring to a boil. Mix 2-3 tbsp water with the corn starch and add it to the soup, bring to a boil. Garnish with spring onions and serve hot!

Point to remember

·        Corn Starch is a thickener. Use depending on the consistency you prefer.