CORN CHEESE BALLS

INGREDIENTS

• Sweet Corn - 1 cup
• Grated Cheese - 1/3 cup
• Onion - 2
• Potato - 2 medium sized
• Maida - 3 tbsp
• Cornflour - 1 tbsp
• Red Chilli Powder - 1 tsp
• Garam masala - 1/2 tsp
• Pepper powder - 1/2 tsp
• Mixed Herbs - 1/2 tsp
• Bread Crumbs - as needed
• Salt - to taste

METHOD

1. Pressure cook potatoes, Peel off the skin, and mash it well.
2. Pressure cook sweet corn, drain water completely and mash it.
   
3. Add mashed potato, chopped onions, grated cheese, maida 2 tbsp , cornflour, red chilli powder, garam masala powder, pepper powder,Mixed herbs and required salt.
   
4. Form a thick dough, shape them into balls and arrange them in a plate.
   
   
   
   
5. Take 1 tbsp maida in a bowl , add little water and make a thick paste. Dip each ball in the maida mixture coat it well. Then dip it in breadcrumb mixture, roll over.
   
   
   
   
6. Heat oil, deep fry the balls in oil till golden brown.
   
7. Serve hot with ketchup.
   

CHICKEN EGG FRY

INGREDIENTS

• Chicken - 500 g
• Onion (large) - 2
• Green chillies - 2
• Dry red chillies - 2
• Ginger garlic paste - 1 tbsp
• Yoghurt - 2 tbsp
• Egg (medium) - 3
• Lemon - 1
• Red chilli powder - 1 tsp
• Coriander powder - 2 tsp
• Turmeric - a pinch
• Gram four - 1 1/2 tsp
• Corn flour - 1 tsp
• Fennel seeds - 1/4 tsp
• Curry leaves - 1 pinnate 
• Salt

METHOD

1. Heat oil in a pan
2. Marinate 500 g of chicken with 1/2 tsp red chilli powder, 1/2 tsp coriander powder, turmeric, gram flour, salt, 1 egg , salt and 1/2 squeezed lemon.
   
3. Deep fry the marinated chicken pieces and keep aside.
   
   
   
   
4. Heat oil in a pan, add fennel seeds.
   
5. Once fennel seeds pops add dry red chillies ,green chillies, and curry leaves.
   
6. Then, add finely chopped onions, saute.
   
7. Add ginger garlic past ,1/2 tsp red chilli powder and 1:5 tsp coriander powder.
8. Saute well.
   
9. Then, add  yogurt.
   
10. Now, add deep fried chicken and pour 2 eggs, Saute.Garnish with some coriander leaves.
    
    
    
    
11. Serve.
    

Wheat Rava Pongal

INGREDIENTS

• Oil - 2 tsp
• Wheat Rava - 1 cup
• Ghee - 2 tbs
• Moon dal - 1/2 cup
• Tomato - 1
• Mixed vegetables - 1 cup ( Beans, carrot, peas etc.. )
• Cashews - few
• Cumin - 1 tsp
• Pepper - 1 tsp
• Curry leaves - few
• Ginger - finely chopped
• Salt - as required
• Water - 4.5 cups
• Tumeric powder - 1/4 tsp
• Green chilly - 1

METHOD

1. Heat oil in a pressure cooker ; Add curry leaves, finely chopped ginger and then saute for a couple of minutes.

2. Add wheat Rava with some salt and saute for five minutes or till its change its colour.

3. Then add the moong dal and fry for few more minutes.

4. Add the mixed vegetables, tomato, turmeric powder and fry for 2 more minutes.

5. Add hot water to the mixture and allow it to boil. When its come to boil close the lid of the pressure cooker and cook until 3 whistles and the followed by a 5 minutes in a simmer flame.

6. In a sepeprate pan add some oil, 1 tbs of ghee, pepper, cashew and cumin ; Fry them well, then add this to the cooked rava, mix well well and switch off the flame.

7. Finally, add the remaining 1 thbs of ghee for a nice flavour. Yummy wheat rava pongal is ready to be served with coconut chutney or Sambar.

Tips: 
Please do not reduce the amount of ghee and oil as mentioned above, as the recipe will become sticky.

BROWNIES

INGREDIENTS

• 1/2 cup of chocolate.
• 1/2 cup of unsalted butter.
• 2 tablespoons cocoa powder.
• 1 cup granulated sugar.
• 1 teaspoon vanilla extract.
• 3 large eggs.
• 3/4 cup of all-purpose flour.
• 1/4 teaspoon salt.
• 3/4 cup nuts. 

METHOD

1. Melt the chocolate and butter in a large bowl placed over a saucepan of simmering water. 
   
   
   
   
2. Remove from heat and stir in the cocoa powder and sugar .
   
   
   
3. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition.
   
4. Finally, stir in the flour, salt and nuts.
   
   
   
   
   
   
   
   
   
5. Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven.
6. Butter and line the bottom of the pan with parchment or wax paper and bake for about 25-30 minutes. Do not over bake. 
   
   
   
   
7. Remove from oven and let cool and serve.