Makai Paneer Pakora/ Corn Paneer Nuggets

Course : Starters

Ingredients

• Fresh Corn (makki)(fresh) 200 gms.
• Cottage Cheese (paneer) 100 gms.
• Oil to deep fry Ginger (chopped)
• 2 tsps. Garlic (chopped) 2 tsps.
• Salt to taste
• 1 cup Milk
• 1 choppedOnion
• 2 chopped Green Chilli
• 1/2 tsp Cumin Powder
• 1 3/4 tsps Dry Mango Powder (amchur)
• 2 tbsps Coriander Leaves (chopped)
• 6 tbsps Bengal Gram Flour (besan)

Method

1. Crush the corn in a blender.
2. Grate the cottage cheese.
3. Heat oil in a pan, add chopped ginger and garlic and saute till pink.
4. Add crushed corn and stir fry.
5. Add salt and mix.
6. Add milk and cook to get a creamy texture.
7. When the corn is cooked, transfer to a bowl and cool.
8. Add grated paneer, chopped onion, chopped green chillies, cumin powder, amchur powder and chopped coriander leaves.
9. Adjust salt and mix well.
10. Add besan for binding and add a little milk if the mixture is too thick.
11. Make even sized balls with hand or tablespoon.
12. Heat oil and deep fry the pakoras/nuggets on medium heat till golden brown .
13. Drain and keep on an absorbent paper to soak excess oil.
14. Serve hot.

Serves number of people : 04

CHEESE BALL

Serving Size : 12

Ingredients

• 8 oz Cream Cheese -- Room Temp.
• 4 oz Blue Cheese, Crumbled
• 4 oz Cheddar Cheese -- Shredded
• 2 tsp Mustard -- Dijon-style
• 1 tsp Worcestershire Sauce
• 1/8 tsp Garlic Powder
• 1/4 tsp Salt
• 1/2 cup Pecans -- Finely Chopped
• 2/3 cup Currants
• 3/4 cup Parsley -- Chopped

DIPPERS

Assorted Crackers
Apple Wedges


Method

1. Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed.
2. Stir in the pecans and currants.
3. Taste and adjust seasoning.
4. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.
5. Roll in the chopped parsley to coat well.
6. Cover with plastic wrap and refrigerate until ready to serve.
7. Let stand at room temperature for about 30 minutes before serving.
8. Place on a platter surrounded with crackers and apple wedge

Tomato Chutney

TAMATAR/Tomato CHUTNEY

• 3-4 medium sized tomatoes
• 3 red chillis whole and fresh
• salt to taste
• 1 piece ginger - grated
• 1 garlic pod (optional)
• 1 onion - chopped (optional)
• 1 tsp jeera
• 1/2 tsp dry dhaniya powder/Corriander Powder

Preparation

1. Put everything in grinder and grind to fine paste. serve chilled.