Cheese Balls Recipe -Cocktail Party Snack

Here is a simple recipe of how to make bread cheese balls at home. Homemade cheese balls are crispy and tastes yummy. Cheese balls recipe is perfect as a cocktail party snack. This is a healthy airfryer Indian snack recipe with no oil at all.

                                      

Here is the video for easy reference:

Below is the detailed written recipe as well:

Ingredients:
Grated Cheese - 1 cup
Bread crumbs - 1/2 cup
Rice Flour - 2.5 tbsp
Fresh chopped coriander - 1/2 cup
Salt - as per taste
Black pepper powder - a pinch

Method:
1. In a bowl mix all ingredients together to form a dough like mixture. Use very little water.
2. Prepare small balls with the mixture. Ensure that the surface to be smooth without any cracks.
3. Coat each ball with milk, then in bread crumbs. Air fry the balls in preheated airfryer at 180 degrees for 5 min first. Then shake the basket and again airfryer for 5 min till crisp.
4. Serve immediately with ketchup or green chutney.

To watch our recipes in hindi, click Healthy Kadai Hindi YouTube Channel 

Check out more Healthy Airfryer Recipes 

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3 Quick Crispy Sandwich Recipes

Check out this video with 3 easy sandwich recipes for all the kids. All the 3 sandwiches are crispy.  Make these quick delicious sandwich recipes under 15 minutes. Sandwich recipes makes a quick fix for your breakfast or dinner on busy day. In the video I have used new Philips Airfyer HD 9216/81 which comes at a very affordable price range and gives same performance. Though one can use tawa, grill toaster, toaster to prepare these crispy sandwich recipes . I hope you will love these .....

Here is video recipe for easy reference:

Coriander Cream Sandwich

Ingredients:
Brown Bread Slices - 2 pcs
Fresh Coriander - 1 cup
Curd - 2 tbsp
Peanuts - 1 tsp
Bhujia/ Namkeen - 1 tsp (optional)
Green Chili - 1 pcs
Garlic Cloves - 1-2 pcs
Salt as per taste
Corns - 1/2 cup
Malai (Homemade Cream) - 1 tbsp

Method:
1. In a mixer grinder jar, add all ingredients except corns and malai. Grind to form a coarse paste.
2. In a mixing bowl, add corns, coriander chutney along with malai.
3. Butter one side of bread slice, apply prepared paste and toast the sandwich on till crisp.  In airfryer toast at 180 degrees for 5 min.

Potato Cheese Sandwich

Ingredients:
Boiled Mashed Potatoes - 1/2 cup
Chopped capsicum, carrot - 1/2 cup total
Shredded cabbage - 1/4 cup
Salt, Black pepper, Oregano - As per taste
Cheese cut into cubes
Butter

Method:
1. Combine all ingredients in a bowl.
2. Butter one side of bread slice, apply prepared paste and toast the sandwich on till crisp.  In airfryer toast at 180 degrees for 5 min.

Classic Cheese Sandwich

Ingredients:
Bread Slices - 2 pcs
Butter
Cheese Slice - 1 pcs
Oregano

Method:
1. Apply butter on bread slices. Sprinkle oregano on both slices. Flip over 1 slices and place a slice of cheese in it. Toast the sandwich till crisp. In airfryer toast at 200 degrees for 6-7 min.

Also check out my healthy breakfast meal : http://www.healthykadai.com/2018/08/healthy-breakfast-meal.html OR here is the video recipe as well :

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Coconut Barfi without Khoya

Learn how to make easy coconut burfi recipe. Coconut Barfi is traditional Indian sweet recipe prepared during festivals like Ganesh Chaturthi, Diwali, Holi, Navratri days. This is quick and simple nariyal barfi recipe made without khoya/mava, without condensed milk. 

Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Ingredients:

Desiccated Coconut/ Freshly Grated - 2 cups (160 gms)
Powdered Sugar - 3/4 cup
Milk - 1/4 cup
Malai/ Homemade cream - 2-3 tsps
Milk Powder - 1 tbsp
Yellow Food Colour
Sliced Nuts for garnishing

Method:
1. Heat a kadai, add desiccated coconut, powdered sugar, milk and cook on medium low flame till sugar dissolves. Stir the mixture continuously.
2. Add cream along with milk powder and cook till the material thickens a bit. It will take around 10- 15 min. Stir continuously to avoid sticking/ browning the material at base.
3. Transfer half the material in a greased plate. Form a nice block of material using hands and spatula. In balance mixture add yellow or pink food colour and mix well.
4. Spread the coloured layer on top of previous one. Set it well.
5. Garnish with chopped pistachios and almonds. Allow the barfi to set for 10-15 min at room temperature or keep in fridge. Once set, cut into desired shapes and serve.
6. Store the barfi in air tight box and keep in refrigerator. It will last for around 1 week. 

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Homemade Mustard Sauce

Learn how to make mustard sauce at home. Prepare Mustard sauce for sandwiches at home with this simple recipe and store it in an air tight container. 

Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Ingredients:

Yellow Mustard Seeds - 3 tbsp

Black Mustard Seeds - 3 tbsp

Vinegar/ Apple Cider Vinegar - 1 cup

Salt - As per taste

Turmeric Powder - 1/2 tsp

Cinnamon powder, Pepper powder - a pinch

Onion Powder - 1/2 tsp 

Oregano / Dried Herbs - 1/2 tsp

Chilly flakes - 1/2 tsp

Garlic Cloves - a few pcs 

Honey - 1-2 tbsp

Method:

1. Place both mustard seeds in a glass bowl and cover with vinegar to come up to about 1/2 inch above the mixture. Add little water as well. Mix well. 

2. Leave it soaked for 2-3 days in refrigerator so that seeds soak the vinegar water mixture and puffs up well.

3. Transfer the soaked seeds in a mixer jar. Add salt along with all other ingredients and grind to form a paste. Adjust the quantity of the seasonings according to taste. Add more vinegar to adjust the consistency. 

4. Store mustard sauce in a glass jar. It will last for several months. 

Note:

1. Vinegar cannot be substituted as it helps in preserving the sauce. 

2. In case paste becomes too runny, then add 1 tsp flour to adjust consistency. 

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Yam Pickle | Jimikand ka Achar

Check out how to make jimikand pickle/ Yam pickle / Suran pickle/ Ole pickle / Suran ka achar. Jimikand or yam is very beneficial for health. Yam pickle is a yummy Indian pickle recipe which can be stored for long.

                                 

Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Ingredients:
Yam (Jimikand) - 500 gms
Crushed Fennel Seeds (Sauf) - 3 tsp
Crushed Fenugreek Seeds (Methi Dana) - 1 tbsp
Powdered Mustard Seeds (Rai) - 2 tbsp
Asfoetida Powder (Hing) - a pinch
Salt - 2 tsps
Red chili powder - 1 tsp
Turmeric Powder (Haldi) - 1 tsp
Mustard Oil- 1/2 cup
Vinegar - 1/2 cup

Method:
1. Peel yam and cut into small pcs. Pressure cook yam pcs with little water till 1 whistle or keep on low flame for 5 min, till it becomes soft.
2. Drain the water from pcs and dry all the pcs completely by spreading it on muslin cloth.
3. Once dried, add all spices together along with oil and vinegar. Mix well and transfer in a glass jar.
4. Keep the jar in direct sunlight for 2-3 days for fermentation. Once ready store the pickle jar in refrigerator. Shelf life of this pickle is 3-4 months.

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