Paneer Cornflakes Starter

Time 20 min
Ingredients
Finely chopped spinach 2 cup
Paneer 200 gms
Boiled & smashed potato 2 large
Chopped onion 1 large
Chopped coriander leaves 3 tbsp
Chaat masala 1 tsp
Pepper powder 1/4 tsp
Ginger paste 1/4 tsp
All purpose flour / Maida 4 tbsp
Cornflakes crushed 3/4 cup
Breadcrumbs 2 tbsp
Green chilies 3-4
Salt to taste
Oil for frying

Method
Heat one tablespoon of oil in a kadai and sauté chopped onion till translucent. Switch off the flame and allow it to cool. Then mix together paneer, potatoes, green chilies  onion, ginger paste, coriander leaves, chaat masala and salt. Make cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in mixture of crushed cornflakes and breadcrumbs. Keep the croquettes in the refrigerator for an hour or more. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain the excess oil on absorbent paper.Serve hot with green coriander / mint chutney.

Healthy Cornflakes Chivda

Time 20 min

Ingredients

Cornflakes 4 cups

Kurmura 5 cups

Roasted groundnuts 1 cup

Roasted dalia 1 cup

Dry coconut pieces(1 inch long) 1 cup

Grated ginger 2 tsp

Chopped green chilies 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Cumin coriander powder 1/2 tsp

Powdered sugar 1 /2 tsp

Amchur powder (optional) 1 tsp

Oil 4 tbsp

Salt to taste

Method

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add green chilies, ginger, fry for about 2-3 min. Then add red chili powder, turmeric powder, amchur powder, cumin coriander powder, groundnuts, dalia mix well. Stir well for about 2-3 min. Then switch off the flame. Allow it to cool. Now add this into the big pan containing kurmura and cornflakes. Then add salt and powdered sugar, mix well.  Now switch on the flame, keep pan for 4-5 min on low flame. Stir well so that kurmura do not get burn. Switch off the flame, allow it to cool, store in the airtight container. 

Acknowledgement

This recipe is contributed by my sister Varsha.