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Veg cheesy paneer balls
Veg cheesy paneer balls

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The world is surrounded by balls of various sizes and colors placed appropriately to provide pleasures to the mankind.

Can you think of any ball that can't make one happy?
They are just magical!!

Just wonder how gods creation in such a simple shape can make one so happy and content.

So for your pleasure and happiness, I am going to introduce (from my own invention) to you one such kind of balls ....Which are the veg cheese balls!!!!

These are filled with creamy cheese just to melt inside your mouth when you take a bite. The brown textured outside layer is made up of a blend of different vegetables and some flour.

The taste of the two when integrated together in a bite is just out of the world.
I can guarantee you that you will love it and won't regret making efforts in preparing this heavenly snack cuz people may disappoint but balls would never.

Cooking time: 15 minutes

Serving: 2 people

Vegetarian Dish

All you need:

-1 carrots
-1 capsicum
-200 gm paneer
-spices: 1/2 tsp red chili powder, a pinch of turmeric,1/2 tsp ajwain, salt to taste and 1/2 tsp chat masala
-oil to grease the pan
-appam pan (if you don't have it you can substitute it with simple pan also)
-a small cube of mozzarella cheese
-2 tsp corn flour


1.Grate carrot
2.Grate capsicum
3.Grate paneer
4.Mix it in a bowl
5.Add spices
6.Add corn flour
7.Mix it all and make small balls
8.Make a hole in the ball and put the tiny piece of cheese on the ball.
9.Roll it again
10.Preheat the appam pan.
11.Place the balls in the pan one by one.
12.Cover it and let it cook on slow flame
13.After 5 minutes flip it.
14.Make sure every side is well cooked.
15.Serve with your favorite chutney.


-Don't add water anywhere.
-keep the flame low.
-Make small balls because after cooking the size will expand.

Thank you :)

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Instant dhokla

Dhokla is a side food or a snack originated from Gujrat, India. It is loved by Indian and one cannot suppress the mouth watering taste of the soft, spongy, juicy Dhokla.

What you need:
1 cup Gram floor (Besan)
1/2 cup Semolina (sooji)
1/2 cup Curd (Dahi)
1 Green Chili (slitted)
1 Pinch Turmeric
Salt to taste
1 pinch Red chilly powder
1 packet Fruit Salt (ENO)
1 Tbsp Oil
1 tsp Mustard Seeds
2 Cup Water (1 cup for making batter and 1 cup for seasoning)
Coriander Leaves
1 Tsp Sugar
1 lemon
Most of it is already present in an Indian Kitchen so it would not be a problem.


You have to Prepare the Dhokla batter for which you have to take a bowl, add Besan, suji, all the spices, and yogurt then Mix well.
Keep aside the bowl for at least an hour to ferment.

Now after an hour, take a steamer plate. Grease it with Oil completely from inner side.
Greasing will make sure that Dhokla does not stick to the bowl. Keep the bowl aside.
Add fruit salt in the Dhokla batter and mix well.
Dhokla batter is now fluffy and soft. This mixture is now ready for steaming in pressure cooker.
Fill 25% of pressure cooker with water and place the Dhokla plate in the steamer and cover the lid of the pressure cooker/steamer.

Keep the stove on medium flame and steam the Dhokla for 15 minutes.

After every 5 minutes, check to see if water has not completely evaporated. If this happens, add 2 cups of water again.

After 15 minutes, Dhokla would be ready. Switch Off the stove and open the lid.
Separate the Dhokla from the corners of the bowl, with the help of a knife.

Take it out on a plate. Cut it into small pieces and keep it aside. And add the seasoning. Make sure dhokla absorbs all the water then only it will come out fluffy.

Making Dhokla Seasoning:

Heat 1/2 Tbsp of Oil in a pan for about 30 seconds on high flame.
Add Mustard seeds, curry leaves, and sliced Green chilies. Turn the flame on low.
After 30 seconds, add 1 cup of water. After mixing well, add 1 tsp of sugar, salt, lemon, and coriander leaves.

Eat with chutney of your choice.
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