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Chinese egg fried rice recipe | egg fried rice | How to make simple egg fried rice at home | egg fried rice restaurant style | with 31 amazing images. Chinese egg fried rice recipe is a mouthwatering combination of ingredients and attractive appearance which is sure to please the diners! Learn how to make egg fried rice restaurant style. Rice and egg lovers who are pressed for time; this simple egg fried rice at home is for you! This delicious one-dish meal is ready in about 30 minutes. You can even use leftover rice to reduce your cooking time. The veggies further enhance its eye appeal with its colourful hue, while also adding in some fibre and antioxidants to boost overall health. To make Chinese egg fried rice, boil the rice. Each grain of the cooked rice should be separate. Keep aside. Break the eggs into a deep bowl, add salt and pepper and whisk well. Keep aside. Heat the oil in a deep pan or wok/ kadhai, add the garlic and ginger and sauté on a high flame for 1 minute. Add all the vegetables and sauté on a high flame for 2 to 3 minutes. Move the vegetables on one side of the pan and pour the eggs. Mix well and cook on a medium flame for 2 minutes, while scraping the sides of the pan continuously. Add the rice, soy sauce, salt and pepper, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally. Serve the chinese egg- fried rice immediately. Unlike some hurried versions in which the eggs are placed in one chunk above the fried rice, here they are cooked along with the vegetables to make scrambled egg rice. If you wish, you can even first cook the eggs like an omelette and then cut into small pieces and mix with the rice, veggies and soy sauce, to make a lip-smacking meal-in-a-bowl fried rice. Egg fried rice restaurant style is also easy to serve as the egg pieces are uniformly distributed. Tips for Chinese egg fried rice. 1. Cook the rice and allow it to cool for a while before making egg fried rice. This will ensure that each grain of rice is separate. 2. Chop the veggies finely and cook them on a high flame so they maintain their crunch. 3. You can also use brown rice or cooked quinoa to make a healthy variant of the egg fried rice. To make this a complete meal, serve the Chinese egg fried rice with Stir Fried Chinese Greens. A bowl of piping hot Talumein-Soup and deep-fried Spring-Rolls makes egg fried rice sumptuous. Enjoy Chinese egg fried rice recipe | egg fried rice | How to make simple egg fried rice at home | egg fried rice restaurant style | with step by step photos.

farali pattice | farali aloo pattice | Mumbai roadside farali pattice | with 29 amazing pictures. Who says a person cannot feast when fasting! Faral means "fast" and farali pattice are designed specifically for those who are fasting. The name itself says, “Farali” meaning fast and pattice meaning “dumpling”. Farali pattice is a famous Gujarati snack which is consumed especially during the fasting days or religious occasions or also can be even had as a evening snack. The steps for making farali aloo pattice are divided, firstly the stuffing is made and the key ingredient to the stuffing is coconut. Other ingredients like roasted and coarsely powdered peanuts, finely chopped coriander (dhania), chopped raisins (kismis), chopped cashew-nuts (kaju), ( Both raisins and cashew-nuts enhance the taste and the mouthfeel of the Farali pattice) ginger-green chilli paste, sugar and lemon juice are also added and mixed together. Next mixture for potato only needs potatoes and arrow root for binding, we have used arrowroot flour as this is a fasting recipe. If you are not fasting then use cornflour. The potato mixture is flattened and the stuffing is put in the middle and is sealed by bringing all the sides together and shaped round. The farali aloo pattice is then rolled in arrowroot till evenly coated from all the sides, the coating of arrowroat adds a unique dimension to this otherwise common dish and further it is deep-fried till turns brown in colour. It is a famous mumbai street food dish and is also sold in some mithai shops. Whenever I make farali pattice, everyone gulps it down in minutes. It makes fasting better with its unique taste. My mother would make farali pattice alternate days for family members fasting during Navratri, also it would always be on the menu even when their would be another religious days like Ekadashi. You can have farali pattice with with sweetened curds and teekha chuntney to complete the mast experience! Enjoy how to make farali pattice | farali aloo pattice | Mumbai roadside farali pattice | recipe with detailed step by step photos and video below.

pav bhaji | mumbai roadside pav bhaji | pav bhaji without pressure cooker | with 35 amazing images. mumbai roadside pav bhaji is so popular, that it's available all over Mumbai. Each small lane leading to the railways stations has its own pav bhaji seller on a cart with a large tava mounted on it. At any point, there is plenty of pav bhaji ready to serve on one side of the tava and on the other side is hot ladi pav with loads of butter being cooked. Served on a steel plate with 2 slots for bread and onions, the boiling hot mumbai roadside pav bhaji is topped with loads of butter, chopped onions and a slice of lemon accompanied with ladi pav. Making pav bhaji is lots of fun and you can make your own version. Pav bhaji is made from a bhajji which always has potatoes, tomatoes, onions, green peas as the main vegetables. The main spice used in pav bhaji is pav bhaji masala which lends a spicy flavour, rich colour and enticing aroma. Pav Bhaji is more than a mere snack! it’s a quick meal that can be grabbed on the go – since large potions of the bhaji are made in advance and simply reheated with a few spices before serving. You just need to wait till the pav is toasted to perfection with oodles of butter! Hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself! Aside from pav bhaji, we have other variations like jain pav bhaji, khada pav bhaji, pressure cooker pav bhaji and pav bhaji made with doodhi. You can also make this popular Mumbai Ladi Pav at home and cook up a variety of recipes using ladi pav like Vada Pav, Dabeli, Kaanda Bhajji Pav, Ladi Pav Bhaji Toasts and many more. Enjoy how to make pav bhaji | mumbai roadside pav bhaji | pav bhaji without pressure cooker with detailed step by step photos and video below.

traditional Gujarati dal dhokli recipe | dal dhokli | with 48 step by step amazing images. Dal dhokli is a Sunday morning delight in most traditional Gujarati households! A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, traditional Gujarati dal dhokli can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. The traditional Gujarati dal dhokli recipe is quite lengthy yet the outcome is tasty and amazing and worth every effort. To make dal dhokli, we have prepared dhoklis for dal by combining whole wheat flour, besan, chili powder, turmeric powder, carom seeds and oil and knead into a semi-stiff dough. Further, divide, roll and cook lightly for both the sides. Cool and cut each chapati into diamond or square shapes and keep aside. Next, we have made dal by pressure cooking the toovar dal. Transfer to a deep non-stick pan, further, blend with hand blender adding enough water. You might think that the dal is too watery but that’s how it should be. Once you add the dhokli, it will absorb some of the water and the dal will get thicker. add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirirng occasionally. Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle. When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds. Add this tempering to the dal, mix well and while stirring occasionally. Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the dal dhokli immediately with ghee. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy. Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump. Add more water if the dal thickens while simmering. My mother would prepare dal dhokli for us as breakfast or lunch on Sundays. Every Gujarati loves dal dhokli so similarly each and every family member loved relishing hot dal dhokli with ghee smeared on top. You can even fry few peanuts and garnish dal dhokli with it before serving. You can try other satiating Gujarati one-dish meals like Sev Usal, Dahiwali Roti, Toovar Dal and Mixed Vegetable Masala Khichdi and Green Moong Dal Handvo. Enjoy traditional Gujarati dal dhokli recipe | dal dhokli | with detailed step by step photos and video below.

kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer | with 32 amazing images. kadai paneer is a quick dish of paneer cubes combined with a spicy kadhai gravy! The aroma of spices cooking in simmering tomatoes is an unmistakeable signature of this kadai paneer recipe ! Every Indian Punjabi restaurant serves this popular restaurant style kadai paneer. Notes to make kadai paneer recipe. 1. To make Kadai Paneer, heat the oil in a kadhai and add the onions to it. We add them for pungency. 2. We have used fresh paneer but, you can deep-fry the paneer pieces if you wish to, till they turn light brown in colour. Make sure that the Paneer you take is neither too soft nor too firm. Drain them on an absorbent paper after you have fried them. Put them in lukewarm water for 10 minutes. This will soften the fried paneer and remove the excess oil. Kadai Paneer goes well with Indian breads like Phudina Naan, Tandoori Roti and also with plain Chapati. Enjoy how to make kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer | with detailed step by step photos and video below.

baby corn paneer jalfrezi | paneer vegetable jalfrezi | Punjabi baby corn paneer jalfrezi | with 20 amazing images. baby corn paneer jalfrezi is an exciting preparation of baby corn and paneer tossed in a traditional jalfrazei gravy. This vibrant jalfrezi gravy, which features tomatoes in myriad forms like puree and ketchup, capsicums and spring onions, together with appropriate spice powders, is a delight to behold and devour. Make sure you serve the baby corn paneer jalfrezi immediately, to enjoy the varied textures of the ingredients just as they should be... the crunch of capsicums, the succulence of paneer and the mealy bites of baby corn! You can serve the Punjabi baby corn paneer jalfrezi along with rotis and dal for a complete meal experience. Enjoy how to make baby corn paneer jalfrezi | paneer vegetable jalfrezi | Punjabi baby corn paneer jalfrezi | with detailed step by step photos and video below.

This spicy and tangy rice preparation is ideal for packing in a lunch box, and sure to be enjoyed by young and old alike. Enjoy it hot and fresh with papads or pack it with a katori of coconut pachadi; either way it will taste just as appealing, as it combines an assortment of ingredients that complement tomatoes best! A masala of common spices, and a traditional tempering that includes peanuts too, ensure that the Tomato Rice is perfect for all to relish.

beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe | with 25 amazing images. beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe is an amazingly unique use of beetroot. Learn how to make Indian beetroot poori. To make beetroot puri, wash and put the beetroot in enough water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape, before opening the lid and cool completely. Once cooled, peel and roughly chop it and blend it in a mixer using 2 tbsp of water till smooth. Combine all the ingredients, including the beetroot puree, in a deep bowl and knead into a stiff dough without using water. Divide the dough into 35 equal portions and roll out each portion of the dough into a 75 mm. (3”) diameter circle without using flour. Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve hot or cool completely and pack in an air-tight tiffin box. The Indian beetroot poori is an attractive snack with a fabulous flavour and beautiful colour. The dough of whole wheat flour and beetroot puree has a pleasantly sweet flavour, which is complemented by spice powders that add shades of spice while also highlighting the sweetness at the same time. Take care not to add water while making the dough of beetroot luchi because the beetroot puree is enough to bind the flour together into a stiff dough. If the dough gets soggy, then the puris will get oily. You can pack this kids lunchbox recipe as a snack with some pickle and chutney or as a meal with a subzi or curry of your choice. Tips to make beetroot puri. 1. Puri dough should be stiff otherwise the puri will not fluff up. 2. Puri should neither be too thick nor too thin. 3. You can cool the puri completely and pack in a tiffin box. Enjoy beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe | with step by step photos.

An indispensable part of many western dishes, this low calorie version of tomato gravy tastes great and is also rich in the anti-aging nutrient, vitamins A. Use this in recipes like, Indian Sizzler and Cabbage Rolls in Tomato Gravy.

taco shells recipe | Mexican taco shells | hard taco shells | how to make Taco Shells at home | with 25 amazing images. taco shells recipe | Mexican taco shells | hard taco shells | how to make Taco Shells at home are simple and easy to make at home. Learn how to make Mexican taco shells. To make taco shells, sieve the maize flour and plain flour together in a deep bowl. Add the oil, carom seeds and salt and knead into a semi-stiff dough using enough warm water. Divide the dough into 18 equal portions. Roll out a portion into a 100 mm. (4”) diameter circle using little plain flour for rolling and prick it with a fork at regular intervals. Heat the oil in a deep non-stick kadhai and deep-fry it till it turns light brown in colour from both the sides. Once it turns light brown, immediately shape it into a shell (‘u’ shape) using a pair of tongs and a frying ladle and continue deep-frying while holding the shell till it turns golden brown in colour from both the sides. Drain it on an absorbent paper. Repeat steps 4 to 6 to make 17 more taco shells. Allow it to cool completely, store in an air-tight container and use as required. If you love Mexican food, then your pantry has to be equipped with hard taco shells, because tacos can be a wonderfully tasty and satiating answer to hunger pangs, being loaded with beans, cheese, veggies, salsa and all your favourite fillings and toppings! Here is how you can make taco shells at home. Although a little time consuming, you can make these aromatic, ajwain flavoured Taco Shells in bulk and store them in an airtight container to use as and when required. As a variation to Mexican taco shells, you can replace carom seeds with mixed herbs or oregano or also add cheese powder to make a variety of herbed taco shells. Use these taco shells to make Mexican Tacos, Rajma and Cottage Cheese Tacos and Corn and Cottage Cheese Tacos. Tips for taco shells. 1. Sieving the maida and maize flour is necessary to get a lump free flour. 2. Prick it uniformly to avoid having bubbles while deep frying. 3. Once you have given it a ‘U’ shape, hold it in the same position till turns golden brown in colour. 4. Ensure to cool completely before storing in an air-tight container. Even slight warmth can make them soggy on storing. Enjoy taco shells recipe | Mexican taco shells | hard taco shells | how to make Taco Shells at home | with step by step photos.

drumstick vegetable curry | Gujarati style saragva nu shaak | shevga bhaji | with 38 amazing images. drumstick vegetable curry recipe is a delicious and nutritious dish made with drumsticks. Learn how to make drumstick vegetable curry | Gujarati style saragva nu shaak | shevga bhaji | A symphony of Gujarati flavors comes alive in saragva nu shaak, a delightful drumstick curry. This traditional dish features tender drumsticks simmered in a fragrant and flavorful gravy, making it a staple in Gujarati cuisine. shevga bhaji is a delightful Indian dish bursting with color and flavor. Tender moringa pods (drumsticks) are the star ingredient, simmered in a rich tomato-based curry. Besan (gram flour) adds a touch of nuttiness, while aromatic spices and spice powders create a warm and inviting depth. This comforting and nutritious curry pairs perfectly with rice or roti for a satisfying meal. This drumstick vegetable curry features a generous amount of besan (gram flour), which thickens the sauce beautifully. To savor the textural contrast between the crisp vegetables and creamy besan gravy, enjoy it immediately after preparation. pro tips to make drumstick vegetable curry: 1. Instead of lemon juice you can also add tamarind pulp to make this recipe. 2. Peel a thin layer of the outer skin from the drumsticks. This removes any bitterness while allowing the flavors to penetrate. 3. Explore adding other vegetables like potatoes, carrots, or green beans for extra texture and nutrients. Enjoy drumstick vegetable curry | Gujarati style saragva nu shaak | shevga bhaji | with detailed step by step photos.

palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | with 24 amazing images. palak paneer recipe is one of the many of the best loved vegetarian Punjabi dishes are the ones where paneer is combined with a vegetable. Paneer is widely used and very popular in Punjab due to the abundance of milk and milk products in the area. To make homemade palak paneer you need to make a spinach puree first. Then heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent. Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes. Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously. Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes. Add the salt, garam masala and fresh cream and mix well. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes. Serve spinach with cottage cheese hot. Some tips to make the perfect palak paneer recipe. 1. Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, the spinach will lose its colour and the Palak Paneer gravy will come out dark. 2. Run the strainer below cold water to refresh the spinach. This stops the cooking process of the spinach. It is a very important step in the Palak Paneer Recipe as you do not want to overcook the spinach. 3. We do not add the garam masala in the beginning because adding it earlier would make it bitter. This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavour. The paneer in this homemade palak paneer recipe has been fried to add some extra flavour. You can however add the paneer pieces without frying if required. Serve homemade palak paneer with rotis or parathas. Enjoy palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheesee | with detailed step by step photos below.

bajra onion muthia recipe | Gujarati bajra muthiya | healthy onion bajra muthiya | with images. bajra onion muthiya recipe is exciting, super tasty, filling and easy to make – name your need and it will fit the bill. Learn how to make onion bajra muthiya. To make bajra onion muthia, combine the bajra flour, onions, turmeric powder, chilli powder, coriander-cumin seeds, ginger-green chilli paste, sugar, coriander, soda bi-carb, salt and 1 tsp of oil in a deep bowl, mix well and knead into a semi-soft dough using enough water. Apply a little oil on your hands and divide the mixture into 8 equal portions. Shape each portion into a cylindrical roll approximately 100 mm. (4") length. Cut into 25 mm. (1") in diameter slices and keep aside. Heat the remaining 2 tsp of oil in a deep non-stick kadhai and add the mustard seeds. When the seeds crackle, add the cumin seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces, ½ cup of water, mix gently and cover with a lid and cook on a medium flame for 7 minutes, while stirring once in between. Add more ¼ cup of water, mix gently and cook on a slow flame for another 8 minutes or till all the water evaporates. Serve immediately garnished with coriander. While muthias can be prepared in varied methods ranging from baking and deep-frying to steaming, you will find that cooking them in a kadhai is not only convenient but also gives them a richer flavour and wonderful texture. Here we show you how to make amazing bajra onion muthia using a non-stick kadhai. These Gujarati bajra muthia also have a tongue-tickling flavour thanks to peppy but readily-available spice powders, and are sure to be enjoyed by everybody. For a health point of view, these healthy onion bajra muthiya are a good source of iron. A serving of this snack fulfils 13% of your day’s requirement of iron – a nutrient needed to avoid fatigue and keep you energetic through the day. Onion, the other main ingredient is heart-friendly. So these are a healthy snack option than deep-fried snacks. With 3.8 g of fiber per serving, this muthiya recipe incredible taste and amazing mouth-feel. The fiber works as a broom and helps cleanse your digestive system. Enjoy them with green chutney. Tips for bajra onion muthia. 1. Make the perfect semi-soft dough. Too soft dough might make cooking in water difficult. 2. It is important that you do not stir the muthias too often when they cook. Even though it might seem as if they are sticky or disintegrating when they cook, do not worry. Just continue cooking with an occasional stir, and you will end up with fabulous muthias. 3. Remember to serve immediately to enjoy their best flavours and texture. We have many more delectable muthia recipes like- Palak and Doodhi Muthia, Mooli Muthia, Cabbage Jowar Muthias, Lapsi Methi Muthias and Doodhi Muthia. Enjoy bajra onion muthia recipe | Gujarati bajra muthiya | healthy onion bajra muthiya | with step by step photos and video below.

vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with amazing 26 amazing pictures. Mumbai’s very own burger, Mumbai style vada pav. The vada pav recipe is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, batata vada pav is served inside a small "Ladi Pav". This indigenous burger-like snack is the quickest and tastiest meal you can have in Mumbai – any time you are hungry, even in the middle of the night! The Vada Pav has become so famous that it is now a popular snack all over the country and features on the menus of Indian restaurants even abroad. Remember to use freshly chopped ginger, garlic and green chillies to get the perfect taste. Vada pav is a famous Mumbai Street Food and a vendor is found selling vada pav on every other Mumbai street and on railway stations. Craving for vada pav and wanting it to be ultra hygienic? There is no better way than making batata vada pav at home as it is definitely hygienic and the ingredients used are also fresh. The procedure to make Mumbai style vada pav is not at all complex but very simple. First, we have started with making the potato filling by pounding the green chillies, ginger and garlic using a mortar and pestle. Further, heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves. Add the pounded mixture which will give a unique flavor to our vada pav. Add the potatoes, turmeric powder for the colour and salt and mix well. Remove from the fire and let it cool. Divide and shape into rounds balls and keep aside. Further to cover them, we have made a thick batter using besan, turmeric powder, baking soda and little salt. Next, dip the potato balls in the batter and deep fry until golden brown. Next, to assemble vada pav, take a ladi pav and slit it from the centre, but do not cut fully. These days whole wheat laadi pav are also available in many bakery stores.. If you wish you can make them at home, check out our recipe for whole wheat laadi pav. Next, Spread some sukhi leshun ki chutney on the bottom half of the laadi pav. Place the vada over it and tradional style vada pav is ready. We have also shown the process to assemble Mumbai style vada pav, first spread some meetha chutney on a slit pav. Then spread some teekha chutney over it. Finally spread some sukhi leshun ki chutney over it. Place the vada and press the pav and the Mumbaiya style vada pav is ready to serve. Serve immediately while the vadas are still hot. You can also serve along with some fried green chillies. These days there are many ways to make and serve the vada pav. Some vada pavs are made with an array of chutneys and some of the vada pavs are made with chutneys, topped with onions, mayonnaise and cheese while some vada pavs are served with the besan chura made from left over besan batter along with chutneys. Succulent and spicy potato vadas are sandwiched between fresh pav bread along with dry garlic chutney, to make a delicious snack that tickles the taste buds and satisfies the tummy. I have fond memories of sharing a vada pav with my son while travelling on a business trip to Vapi by train. Although vada pav is a Maharashtrian dish, I was surprised to find it popular even in Gujarat. Another travelling ritual on my frequent drives to Pune is to stop at a small café on the highway to grab a quick vada pav and a steaming hot cup of Masala Tea that chases away all my travel fatigue. Enjoy vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with detailed step by step photos and video below.

cheese corn balls recipe | Indian style cheese corn balls | veg cheese sweet corn balls | with amazing 35 images. cheese corn balls makes a super starter and it just melts down in the mouth. Eye appealing, perfect sized Indian style cheese corn balls is a cocktail party starter to be served with tomato ketchup. The cheese corn balls recipe is super quick and easy to make and the combination of cheese and corn is supreme. All ingredients for this recipe are easy to get and most are found in the Indian kitchen. The first stage is making the thick white sauce which will help in binding the cheese corn balls. Once the white sauce is ready transfer it to a plate and allow it to cool, then add boiled and crushed corn to it, make sure there is no water left or it will make the mixture watery and hard to bind. Add processed cheese, you can also use mozarella cheese or even mix the cheese with the white sauce base. Add chopped coriander, green chillies and mix all the ingredients together. You can also add mixed herbs and chilli flakes to it. Then divide and roll in small balls and keep aside. For frying the Indian style cheese corn balls, dip the prepared balls in the slurry, coat the with bread crumbs and deep fry. If you want your cheese corn balls even crispier use panko bread crumbs. While deep frying, if your cheese corn balls are breaking add corn flour, mix again and then fry. To make them even colourful and add more flavour you an even add chopped vegetables like bell peppers or broccoli to it. Indian style cheese corn balls have become popular to serve as kitty party snack and a popular finger food. veg cheese sweet corn balls has a creamy cheesy texture with a crunch of corn in it. Also try other recipes with corn and cheese combo like Corn Filled Bread Tartlets, Corn and Jalapeno Fondue and Corn Au Gratin. Enjoy cheese corn balls recipe | Indian style cheese corn balls | veg cheese sweet corn balls | with detailed step by step photos below.
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