CHEESE BALL

Ingredients

Cheese – 1 cup

Maida – 1 cup

Baking powder – 1tsp

Soda – 1tsp

Salt – to taste

Milk – ¼ tea cup

Mustard Powder – ¼tsp

Oil – to deep fry

Method

Prepare a thick batter of Maida in water and milk. Mix cheese, salt, mustard powder, baking powder and soda. Mix thoroughly and keep the mixture aside for 2hrs. After the time, prepare small balls of the mixture and deep fry in heating oil. Cheese balls are ready to serve with mayonnaise and tomato ketchup.

LEHSUNI TANDOORI ALOO

Ingredients

Potatoes – 6pcs

Stuffing

Oil – 1tsp

Shahi Jeera – 1½tsp

Garlic – 1tsp

Onion (grated) – 2tbsp

Potato – scooped part of the dish potato

Ginger – 1tsp

Salt –to taste

Cottage cheese – 2tbsp

Green chillies – 1tsp

Cheese – 2tsp

Coriander - 1tbsp

Marinate

Curd – 2tbsp

Garlic paste – 1tsp

Ginger paste -1tsp

Salt – to taste

Red chilli powder – 1tsp

Garam masala – 1tsp

Roasted Chana (powder) – 1tbsp

Lemon juice – 1tsp

Method

Take the potatoes and cut it into 2pcs. Now take a scooper and scoop out a part of potato from in between and keep them aside. Deep fry the potaoes.

For the stuffing

Take a frying pan and add sum oil in it. Add shahi jeera, garlic, onion, ginger and scooped potatoes in it. Fry till the onion turn golden brown. Take the ingredients out in a bowl mix, cottage cheese, green chilli, cheese and coriander. Stuffing is ready.

For marinating

Take a bowl and mix curd, garlic paste, ginger paste, salt, red chilli powder, garam masala, roasted chana powder and lemon juice in a bowl.

Now fill the fried potatoes with the stuffing and marinate them in the mixture prepared. Put the potatoes in oven and cook for them 30mins. Take the potatoes out and serve them hot with green chutney.

KABABS

Ingredients

Boiled Potato (grated) – 2pcs

Carrot (chopped) – 1 cup

Peas (mashed) – ½ cup

Cottage Cheese – 300gms

Ginger – 2tsp

Tamarind powder – 1tsp

Chaat masala – 2tsp

Roasted Chana – 3tbsp

Red chilli powder – 1tsp

Green chillies – 2 small pcs

Salt – to taste

Green Coriander – 2tbsp

Butter – 2tbsp

Oil – to fry

Method

Mix boiled potato, carrots, peas, cottage cheese, ginger, Roasted chana, tamarind powder, ginger, red chilli powder, green chillies, salt, coriander, butter and chaat masala in a bowl. Mix thoroughly.

Now prepare small kababs of the mixture. Take a non-stick pan and put some oil on it. Now put the kababs on the pan and fry till golden brown. Serve hot with mango chutney.

CHEESE HEARTS

Ingredients
Boiled Potato - 1pc
Bread - 5slices
Curd - 1/2 cup
Cheese - 1/2 cup
Chaat Masala - 1tsp
Green Chilies - to taste
Coriander - 1 tbsp
Garam Masala - 1/2tsp
Oil - to fry






Method
Mix all the contents in a bowl to prepare a mixture. Mash the mixture well to roll them into cutlets. Prepare different shapes and size from the mixture according to your choice. Heat some oil in a pan. When the oil is considerably hot, put the pieces inside to fry. When golden brown, take them out and soak them in a paper napkin to remove the excess oil. Serve them hot with ketchup and chutney. 

FINGER CHIPS ROLES

Ingredients
Boiled potatoes - 6pcs
Bread - 4pcs
Green Chilies - to taste
Coriander leaves - 2tbsp
Ginger - 1inch (finely grated)
Salt - to taste
Maida - 1tbsp
Sevai - 1tbsp
Oil -to deep fry

Method
Take 4pcs of boiled potatoes in a bowl. Dip the bread in water and squeeze the excess water out of the bread. Mix the bread with the potatoes. Mix green chilly ,ginger, coriander leaves and salt. Mash the whole mixture well. Cut finger chips out of the remaining potatoes. From half the length of the finger chips, crust the mixture around it. It should look like a lollipop. Now create a base (ghol) of maida and salt in water. Dip the lollipop in the base and roll them over the sevai. Heat some oil in a frying pan and fry the lollipop's till golden fry. Serve the dish with tomato ketchup and green chutney.

SESAME TOAST

Ingredients

Boiled mashed Potatoes – 4pcs

Bread – 6 slices

Soya sauce – 11/2 tsp

Carrot (finely chopped) – 2 tsp

Capsicum (finely chopped) – 2tsp

Tomato sauce – 21/2 tbsp

Vinegar – 2 tsp

Sesame seeds – 2 tsp

Salt – to taste

Method

Take a pan and fry the mashed potatoes for 4mins. In a bowl, take the potatoes and mix 2pcs of bread soaked in water (squeezed the excess water out). Add carrot, capsicum, soya sauce, tomato sauce, vinegar and salt. Mix the mixture well. Now place the breads on a plate and spread the mixture on top of it. On top the mixture, spread sesame seeds. Now cut different shapes of the bread. Shallow fry the pieces on a non stick tawa. Serve hot with green chutney.

POTATO PAN CAKES

Ingredients –

Boiled Potatoes – 4 cups

Lime juice – 2tbsp

Bread – 2 slices

Ghee – 1 tsp

Salt – to taste










For stuffing

Cottage cheese – 150gms

Capsicum – 1 small piece

Ginger – 1 inch piece

Green chilli – according to taste

Coriander – 2 tbsp

Salt – to taste

Garam masala – 1 tsp

For the filling

Mash cottage cheese in a different bowl. Add capsicum, grated ginger, finely chopped green chillies, coriander, garam masala and salt. Mix all the ingredients and prepare a filling.

Method

Mash the boiled potatoes in a bowl and add lime juice and salt. Dip bread in water and squeeze the excess water out of it. Then mix it with the mashed potatoes. Spread a butter paper on a tray and rub some oil on it. Spread half the quantity of mashed potato mix over it. Now, spread the filling prepared over the mashed potatoes. Now cover the filling with the rest of the mashed potatoes. Now cut equal sizes of potato and square shape (You can have your little shape too). Now press it gently from both sides so that the stuffing sticks to the potato. In a non stick pan, shallow fry the pieces till golden brown. Serve hot with green chutney and ketchup.