Hi everyone,
Snow is all around us and continues. Isn't this the time for some chai pakoda? yeah!!! But everyone is so health conscious these days so today I will write about some healthy options to Pakoras.
All of you know Makki ka Atta. Sarson ka saag and makki ki roti ah!!! But wait, I am not telling you the recipe for that. Today we will use the same corn meal for making muffins. Yes, Corn muffins. They are delicious and they are baked not fried.
Corn Muffins
Ingredients:
1 1/3 corn meal
1 1/3 cups all purpose flour (Maida)
1 tbsp baking powder
1 1/4 cup milk
A pinch of salt
2 large eggs
3 tbsp melted butter
1 tbsp melted butter
2 large fresh chillies or 1 heaped tsp of chilli flakes
4 spring onions(scallions)
Put the cornmeal, flour, baking powder and salt in a bowl and mix well. Stir in eggs, milk, 3 tbsp butter chillies and spring onions. Mix well.
Pre heat oven to 400'F. Using a small ladle or a tablespoon, pour the batter into muffin pan to two thirds full. The muffins will expand.Bake for about 15 minutes or until firm and golden. Remove from the oven and allow to cool on a wire rack. Repeat the process till all the batter is used. Serve with just plain butter or any of the fillings given below. Your family will say YUMMY and if you serve them in a party you are going to be the star of the evening.
Basil Onion and Cream Cheese Filling
Ingredients:
1 pack plain cream cheese or Amul cheese spread
1 medium red onion
1 cup basil leaves
A pinch of sugar
1/2 tsp black pepper
Chop the onion very fine. Wash and pat dry basil leaves and chop them. Soften cream cheese with a fork and add basil and onion. Add sugar and black pepper.
Pesto and Bocconcini cheese Filling
Ingredients:
1 cup pesto( recipe given earlier)
200 gms bocconcini cheese balls halved
In a glass bowl mix cheese with pesto
Serve with corn muffins
You can also serve these muffins with a mix of Avocado, Cilantro and Pancetta. Cut a muffin in half, put one piece of avocado, one piece of pancetta and a few cilantro leaves.
Enjoy the western pakoras.
Frikadelle
These are meat balls from Scandinavia, Holland and Germany. They are baked. Traditionally these are made with lamb and beef. I have given the choice of goat meat.Anchovies are also added but since many people don't like the taste of anchovies so its optional.
Ingredients:
1/3 cup mashed potato
1 cup goat keema(minced meat)
1 cup ground lamb
1/2 cup breadcrumbs
5 tbsp light cream
1 egg beaten
A pinch of ground nutmeg
1 can anchovy fillet
A pinch of all spice
2 tbsp butter
1 small onion finely chopped
2 tbsp vegetable oil
Salt and pepper to taste
Put meat, potato, breadcrumbs, cream, all spice salt and pepper and mix well. Heat one tbsp of butter in a sauce pan and sauté onion till translucent. Add to the meat mixture and mix well.
Take one tbsp of mixture in your wet hands and roll into a ball.Press it between your palms to flatten it. Repeat the process. Arrange the balls half inch apart on a baking tray. Cover with a plastic wrap and chill for an hour.
Heat the oil and remaining butter in a saucepan and sauté the balls in batches. They should be browned on all sides. Remove and drain on a paper towel.
Serve with Rosemary sprigs as an appetizer or as a filling in Corn Muffins.
Snow is all around us and continues. Isn't this the time for some chai pakoda? yeah!!! But everyone is so health conscious these days so today I will write about some healthy options to Pakoras.
All of you know Makki ka Atta. Sarson ka saag and makki ki roti ah!!! But wait, I am not telling you the recipe for that. Today we will use the same corn meal for making muffins. Yes, Corn muffins. They are delicious and they are baked not fried.
Corn Muffins
Ingredients:
1 1/3 corn meal
1 1/3 cups all purpose flour (Maida)
1 tbsp baking powder
1 1/4 cup milk
A pinch of salt
2 large eggs
3 tbsp melted butter
1 tbsp melted butter
2 large fresh chillies or 1 heaped tsp of chilli flakes
4 spring onions(scallions)
Put the cornmeal, flour, baking powder and salt in a bowl and mix well. Stir in eggs, milk, 3 tbsp butter chillies and spring onions. Mix well.
Pre heat oven to 400'F. Using a small ladle or a tablespoon, pour the batter into muffin pan to two thirds full. The muffins will expand.Bake for about 15 minutes or until firm and golden. Remove from the oven and allow to cool on a wire rack. Repeat the process till all the batter is used. Serve with just plain butter or any of the fillings given below. Your family will say YUMMY and if you serve them in a party you are going to be the star of the evening.
Basil Onion and Cream Cheese Filling
Ingredients:
1 pack plain cream cheese or Amul cheese spread
1 medium red onion
1 cup basil leaves
A pinch of sugar
1/2 tsp black pepper
Chop the onion very fine. Wash and pat dry basil leaves and chop them. Soften cream cheese with a fork and add basil and onion. Add sugar and black pepper.
Pesto and Bocconcini cheese Filling
Ingredients:
1 cup pesto( recipe given earlier)
200 gms bocconcini cheese balls halved
In a glass bowl mix cheese with pesto
Serve with corn muffins
You can also serve these muffins with a mix of Avocado, Cilantro and Pancetta. Cut a muffin in half, put one piece of avocado, one piece of pancetta and a few cilantro leaves.
Enjoy the western pakoras.
Frikadelle
These are meat balls from Scandinavia, Holland and Germany. They are baked. Traditionally these are made with lamb and beef. I have given the choice of goat meat.Anchovies are also added but since many people don't like the taste of anchovies so its optional.
Ingredients:
1/3 cup mashed potato
1 cup goat keema(minced meat)
1 cup ground lamb
1/2 cup breadcrumbs
5 tbsp light cream
1 egg beaten
A pinch of ground nutmeg
1 can anchovy fillet
A pinch of all spice
2 tbsp butter
1 small onion finely chopped
2 tbsp vegetable oil
Salt and pepper to taste
Put meat, potato, breadcrumbs, cream, all spice salt and pepper and mix well. Heat one tbsp of butter in a sauce pan and sauté onion till translucent. Add to the meat mixture and mix well.
Take one tbsp of mixture in your wet hands and roll into a ball.Press it between your palms to flatten it. Repeat the process. Arrange the balls half inch apart on a baking tray. Cover with a plastic wrap and chill for an hour.
Heat the oil and remaining butter in a saucepan and sauté the balls in batches. They should be browned on all sides. Remove and drain on a paper towel.
Serve with Rosemary sprigs as an appetizer or as a filling in Corn Muffins.
Bon Appetit !!!
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