Recipe- 3 Fried Recipes Perfect To Kick Start Your Weekend

Fried food is not dead yet! We still love it and I feel it's OK to indulge once in a while. No air-frying or baking is going to take away the flavors of fried food! Agree?

Summers and weekend both are here. And to make your weekend worthy here are 3 easy to make snacks.

# Cheese Corn Croquettes

1 cup sweet corn
1 tsp oil
4 green chillies
4 cloves garlic
1 tbsp Maille Dijon Original Mustard
3 tbsp white pasta sauce
1 tsp Italian seasonings
crushed black pepper
salt as needed
1/2 cup cheese
1 tsp dried cilantro
oil for frying
1 bowl milk

Method

- Crush half the quantity of corn using a blender.

- Fry garlic and green chillies in oil till they turn light golden brown.

- Add white sauce along with Maille mustard to a pan. Bring to a boil on medium flame.

- Add the crushed and whole sweet corn, mix and cook for 2 minutes or till it becomes thick.

- Add the cheese, Italian seasoning, crushed black pepper and salt (only if needed).

- Mix and cook till it all comes together like a dough.

- Add the cilantro and give it a final mix.

- Allow the mixture to cool a bit. Grease your palms with oil if needed and divide the dough into equal portions. Then shape them into golf-size balls and arrange them on a plate.

- Dip each ball in the milk and then roll it in the breadcrumbs. Place the plate in the fridge or freezer for 15 minutes. This prevents the cheese from oozing out.

- Meanwhile heat oil for frying. Fry them in batches in hot oil over a medium flame till they turn golden brown.

- Do not crowd them and don't be in a hurry to flip them. Cook one side and after you see the edges browning, turn it over and fry the other side.

- Prepare as many Cheese Corn Fritters as you need and transfer to a plate layered with paper towels to soak off the excess oil.

- Serve the cheese corn croquettes hot with some chutney, ketchup, spiced mayo, schezwan sauce, or any other dipping sauce.

# Dahi Vada Recipe

Ingredients

To Make Vadas

1/2 cup urad dal
1/3 cup moong dal
1/3 cup green moong dal
3 green chillies
1 tbsp ginger
1 tsp cumin powder
1 tsp coriander powder
1/2 cup water
salt
1/2 tsp baking soda
1 tbsp hot oil
oil for frying

To Prep Dahi

3 cups yogurt
salt
2 tbsp powdered sugar
4 tsp cumin powder
4 tsp chilly powder
1/4 cup cilantro

For Garnish

1/4 cup green chutney
1/4 cup sweet tamarind chutney
1/4 cup sev

Method

To Make Vadas

- Wash and then soak urad dal, yellow moong dal and green gram split moong dal for 8 hours or even overnight.

- Drain and transfer to a blender jar. Also add broken green chillies. Then add ginger paste, salt, coriander powder and cumin powder.

- Grind to make a smooth and thick batter by gradually adding cold water. It should not be grainy in texture but smooth.

- Transfer the batter to a bowl. Add baking soda and hot oil. Whisk the batter till it's light and fluffy to aerate. The vada batter is now ready.

- Add oil to a frying pan. Keep the flame on medium. To check if its hot enough, add a small pea-size batter to the oil. If it immediately floats up to the top, that means the oil is very hot, lower the flame. If it sinks to the bottom, then it means oil is not hot enough. The right temperature would be when the ball takes a couple of seconds to float up.

- Using a small spoon or tablespoon, drop the balls in oil. Fry them on medium flame till they evenly turn golden brown. Keep tossing them in oil to cook evenly. Fry them in batches. Do not overcrowd.

- Transfer the balls in warm (not hot or room temperature) water immediately. It should float. Leave them in water till they become bigger, turn soft and fluff up or leave it for 15-20 minutes.

- Squeeze out the excess water from them using your palm. Press gently so that they don't loose their shape and break. Transfer to a plate for now.

To Prepare Dahi

- In another bowl, add yogurt. Whisk it till smooth and creamy. Add salt and sugar to the bowl.

- Also add chilly powder, chopped cilantro, and cumin powder to the bowl. Whisk it all together. You can chill this Indian yogurt mixture till it's time to serve or add the squeezed out vadas to this bowl, mix and chill it in the fridge.

To Assemble

- To serve in individual glasses or jars, smear the sides of the glasses with sweet chutney and green chutney.

- Add 1-2 tablespoons of yogurt mixture into the glass.

- Stuff the glass with 2-3 vadas in each glass.

- Fill it with the spiced yogurt. Be generous here. Top it with sweet chutney.

- Sprinkle sev, chilly powder and cumin powder on top.

# Moong Dal Toast

Ingredients

1/2 cup moong dal
5 slices bread
4-5 green chillies
1/2 cup shredded cabbage
1/2 onion finely chopped
1/4 tsp asafoetida
1 tbsp besan/chickpea flour
1/2 tsp baking soda
1 tsp lemon juice
2 tbsp chopped cilantro
Salt
Oil for frying

Method

- Rinse moong dal and then soak it for 2 hours. If you are planning to make it for breakfast then soak it the night before.

- Drain the water and transfer the lentils to the blender along with green chillies.

- Blitz to make a smooth paste using 1-2 tablespoons of water if needed.

- Transfer this paste to a mixing bowl. Add chopped onions and shredded cabbage.

- Add baking soda, lemon juice, asafoetida, and salt.

- Then add the chopped cilantro to the bowl.

- Add water just enough to mix and bind it together. It should be thick and not have a batter consistency.

- Heat oil in a frying pan. Meanwhile, spread a generous layer of cabbage mixture evenly over the bread slices.

- Cut them and deep-fry till they turn golden on both sides. Soak off the excess oil using a paper towel.

- Serve this bread appetizer when hot along with some ketchup or chutney on the side.