Paneer and sweet corn cutlet

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Paneer is something which is not loved by the husband. But thn paneer is a vegetarian way of adding protein to the diet. I make paneer at home always. He doesn’t like having paneer cubes so I mash them and use it in making rotis or add it to curries or make sandwiches with mashed paneer. And now I make these paneer cutlets as well and that too very often. I love the way these paneer cutlets comes out always. Super easy to make and delicious. They are crispy from outside and just melts in ur mouth. I often make them for dinner and serve it along with roti and dal. Simple and satisfying dinner 🙂 I don’t use any Maida, Besan or pototatoes to bind it and shallow fry them so I call them healthy as well :mrgreen:

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Ingredients:

3/4 cup Grated/Mashed paneer
1/2 boiled and mashed sweet corn
1/4 tsp Jeera/Cumin seeds
2 tsp Ginger Garlic paste
Green chilly paste as per taste
2 3 springs mint leaves
2 tbsp coriander leaves, finely chopped
Salt to taste
2 tsp oil
Corn flour as needed
Oil as needed to fry the cutlets

Method:

Heat 2 tsp oil in a non stick pan, add jeera. Let it crackle and add all the pastes. Add 2 tbsp of water and mix nicely in low flame. Cook the paste for a few minutes till the water dries up completely. Switch off the flame and let it cool down. Once cooled, add salt, coriander leaves, paneer and sweet corn. Using your clean hands, mix everything together very nicely, make small lemon sized balls and flatten them a little. Keep aside.

In a separate plate, take some corn flour and roll the cutlets into it. Tap to remove extras. Shallow fry the cutlets in a non stick tawa and serve hot.

Notes:

* I make fresh paneer (chena) and make sure to remove all the water nicely.

* Squeeze out sweet corns as well to remove the extra water.

* If its difficult to shape the cutlets, thn add some cornflour to it and shape them. You can also use bread crumbs instead of cornflour.

* Don’t skip the use of mint leaves. They gives an amazing taste.

Please do try this out and share your feedback along with a picture. Stay connected on Facebook for regular updates 🙂 

 

Creamy Corn and Spinach Sandwich

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Well, I have been making a lot of things using sweet corns. I just love sweet corns :mrgreen: After my cheese corn balls, I was really tempted to try out this sandwich. I made this the very next day for breakfast. The sandwich was just yumm. My BIL was in town for a small vacation and doesn’t like spinach at all. He was quite reluctant to taste the sandwich but it was finished in no time after his first bite 😅 The taste of spinach is not very evident. The sandwich turns out to be very creamy without the addition of cheese. I couldn’t manage to take step wise photos but the creamy sauce was similar to the sauce I prepared for cheese corn balls. You can check out the step wise photos here. For the sandwich you will need the following..

Ingredients:

3 cups spinach, washed and finely chopped
1/2 cup sweet corn, boiled and slightly mashed
2 tsp garlic, finely chopped
1 tbsp butter
1 tbsp maida or whole wheat flour
1/2 cup milk
1/2 tsp pepper powder
1 tsp oil/butter
salt to taste
6 bread slices of ur choice

Method:

Heat a pan (non stick preferably), add 1 tsp oil/butter, add garlic, saute for a few seconds and add spinach leaves. Cook the leaves in high flame till they turn soft and the water evaporates (they will reduce in quantity). Add sweet corn, mix well and remove it from the flame. Keep the sauteed spinach-corn in another bowl and in the same pan add butter. When the butter melts, add maida/all purpose flour and mix well. Make sure the heat is low while making the sauce. Slowly start adding milk to the butter and maida, making sure no lumps are formed. When the sauce turns very thick, add spinach-corn along with salt and pepper. Mix it well and switch off the flame. Now, toast the bread slices in a tawa. Remove the slices from the tawa and apply butter generously. Take a spoon and apply the prepared creamy spinach and sweet corn mixture to the toasted bread. Put another slice of bread above the spread and press lightly. Cut it diagonally and serve immediately.

Notes:

* Applying butter to the toasted breads is just optional.

* Make sure no moisture is left in the leaves

* You can also add cheese in the prepared sauce.
You can make it spicy by adding green chilies or red chilly powder.

You can skip the use of garlic as well.

Please try them out and share you feedback. You can also check my Facebook page and like it for regular updates 🙂

Cheese Corn Balls

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I love corn and cheese, together they make a perfect combination. These are perfect for any party. You can make them well in advance and fry them just before serving. The recipe has been adapted from Tarla dalal ji’s website. A few changes has been made as per my taste and preference. It comes out just perfect everytime, crispy from outside and just mouth melting. I double coated the balls with maida and bread crumbs before frying. I make these in appe pan or shallow fry in a non stick pan. I have never tried deep frying these as I believe they will turn extra rich. Also, you need to handle the balls very gently while frying them. Lets check the recipe now.

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Ingredients:

1 tbsp + 1/4 cup  maida/all purpose flour
1 tbsp butter
1/2 cup milk
3/4 cup sweet corn, boiled
1/2 tsp pepper powder
1/2 tsp oregano
1 tbsp coriander leaves, finely chopped
1 green chilly, finely chopped
1/4 cup grated cheese
salt as per taste
bread crumbs as needed for coating the balls

Method:

In a mixing bowl, mash the sweet corns nicely with your clean hands. Keep aside. Heat a pan, add butter and 1 tbsp of all purpose flour. Mix well. Start adding milk to it, stir nicely and insure no lumps are formed. The mixture will start to thicken. Switch off the flame, when the mixture turns very thick. Let it cool completely. Add mashed sweet corn, salt, pepper, oregano, cheese, coriander leaves and green chilly to the mixture. Mix properly and make balls out of it. Keep aside. Prepare a batter (Medium consistency) using 1/4 cup maida and water. Dip the balls in the batter and roll into the bread crumbs. Make sure the corn balls are properly coated with bread crumbs. Repeat the same process (dipping and coating the balls) again. Keep it in the fridge for 15-20 minutes before frying. Deep fry the balls till they are golden brown in color or make this in appe pan. Serve immediately with ketchup or dips of ur choice.

 

Notes:

* Make sure there is no moisture in the corn while mashing. Squeeze nicely.

* The dough consistency needs to be right. If they are soft, than it will not retain its shape while frying.

* You can grind 1/2 cup sweet corn to a fine paste and remaining you can add as it is. I usually mash them together slightly with my hands.

* You can also use beaten eggs to coat the balls instead of maida mixture.

Please try them out and share you feedback. You can also check my Facebook page and like it for regular updates 🙂