Dal Corn Paneer Pakoda / Lentil Sweet Corn Cottage Cheese Fritters

Dal corn paneer pakoda or mixed lentils, cottage cheese and sweet corn fritters.
Rain makes everything beautiful. Don’t you like pitter patter sound of rain and cold breeze of this season? I know you also love this season with more greenery. In Bengali we call it bristi bheja din.

And we need some delicious fried foods like fluffy hot kachori, pakoda chop, cutlets and different types of fry with steaming hot drinks in monsoon, right? So here is an easy to make delicious crispy crunchy pakoda or fritter made with three types of dal or lentil, sweet corn, paneer or cottage cheese, onion, green chilli and some spices. You can add 1 – 2 eggs in the batter if you want. I have wanted to add some finely chopped cilantro or coriander leaves and one egg. But both was not in my pantry when I was making it and it was raining heavily so made it whatever I had. And everyone loved the taste. So no need of eggs and cilantro 😊
Enjoy the rain and this pakoda with a cup of tea or coffee or any hot drink of your choice. Photo credit my daughter Suchismita.

This week’s our 203 #Foodiemonday bloghop theme is #RimJhimBarse. Have you heard the beautiful song Rim jhim barse paani? This week very talented Preethi Prasad who blog at Preethi cuisine suggested the theme.
Visit her blog for many authentic and innovative recipes.
This week we all the members of bloghop sharing monsoon special recipes.

You may like some more fried recipes on this blog.

1. Biscuit roti or kachori

2. Dhuska

3. Mochar chop or banana blossom croquettes

4. Hinger kochuri or hing kachori

5. Dimer chop or devilled eggs

6. Radhaballavi

7. Parippu vada or lentil fritters

8. Falafel

9. Paneer or cottage cheese croquettes

10. Mix veg cutlets

11. Aloo chop or potato fritters

Serve the fritters with any sauce or chutney or dip. You can get some chutney and dip recipes here.

1. Mango sesame chutney

2. Water chestnut or singhara chutney

3. Onion tomato chutney or dip

4. Peanut chutney or dip

I have used moong dal or yellow lentil, masoor dal or red lentil and chana dal or Bengal gram in these fritters. And sweet corn and cottage cheese or paneer made these fritters more delicious. Little rice flour made the pakoda crispy. So enjoy the fritters with all the goodness of lentil, cottage cheese and sweet corn.

Recipe

Moong dal or yellow lentil – 1/3 cup

Masoor dal or red lentil – 1/3 cup

Chana dal or Bengal gram – 1/3 cup

Sweet corn – 1/2 cup, boiled

Paneer or cottage cheese – 1/2 cup, grated or mashed

Rice flour – 4 tablespoon

Salt to taste

Green chilli – 2 – 3, finely chopped

Ginger – 1/2 inch piece

Onion – 1 large

Cumin powder – 1 teaspoon

Chaat masala – 1 teaspoon

Oil for frying

Method

1. Rinse well and soak all the dal or lentil in sufficient water for 3 – 4 hours.

2. Drain the water and grind the dal with ginger and green chilli. You can use little water for easy grinding, but don’t make it runny.

3. Crush boiled sweet corn in food processor. Don’t make fine paste it should be course.

4. Finely chop the onion.

5. In a bowl mix dal or lentil paste, boiled and crushed sweat corn, mashed or grated paneer/cottage cheese, finely chopped onion, rice flour, salt, cumin powder and chaat masala powder. You can add 2 tablespoon chopped cilantro or coriander leaves if you have. Mix everything well.

6. Heat sufficient oil to deep fry. When the oil heated drop spoonful of batter in the oil. Press gently with the spoon to make flat.

7. Or with your hand make small balls and flatten with your fingers and drop in the hot oil. Fry on low flame.
Turn over and fry the other side till golden brown.

Remove from oil and place the fried pakoda or fritters on a paper towel.
Serve hot with any chutney or sauce.

Notes
1. Use chilli according to your taste. You can use more green chilli if you like it spicy.
2. Instead of grinding with dal or lentils grated ginger and finely chopped green chilli can be a used. Or use 1 tablespoon ginger garlic paste if you like garlic flavour.
3. You can add 1 – 2 egg in the batter if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Red Lentil Soup

Red lentil soup.
A delicious comforting and flavourful soup. Very easy to make and nutritious. Serve it as a comforting meal with a dash of lemon juice or serve it with rice or bread.

Earlier made a Lebanese lentil soup with whole red lentils and loved the taste so tried this with red lentils. Its equally delicious.

You may like some more lentil recipes in this blog.

Lebanese Lentil Lemon Soup

Beetroot dal or lentil curry

Whole Masoor dal or brown or red lentils

Red lentil fritters in sour gravy

Red lentils, also known as Masoor dal, are an extremely popular lentil in India. They are grown all over the country and consumed for their various health benefits. Red lentils are extremely good for your skin and can prevent issues like rapid ageing and acne. They can also be used to lighten the skin and get rid of tans. Red lentils promote weight loss and are very good for your digestion due to the high amounts of fiber present in this lentil. It is good for diabetics as it regulates the random spikes and drops in the glucose level in the blood. It is abundantly rich in proteins and minerals, which help boost various systems in your body. It is very good for your bones, teeth, and eyesight because of this. It can reduce the risk of cancer due to its anticancer properties and is known for reducing bowel, colon, lung, and breast cancer risks. Moreover, due to its high antioxidant content, it is very beneficial for your immune system and can help prevent a ton of diseases and infections.
Read more about red lentil here.

This lemon flavoured lentil soup is very easy to make. You can use your pressure cooker to make it. But better to cook in open pot for taste. Soup will be more tasty if you will cook it in open pot.

Recipe

Red lentils or Masoor dal – 1 cup

Carrot – 2 medium

Potato – 1, optional

Onion – 1, finely chopped

Bay leaf – 1

Garlic – 3 – 4, minced

Ginger – 1 inch piece, grated

Tomato – 1, chopped

Baby spinach – 100 gram, chopped

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 cup

Dried mint leaves – 3 tablespoon, crushed

Black pepper powder – 1 teaspoon or to taste

Salt to taste

Oil – 2 tablespoon

Water – 5 cup

Lemon juice – 2 teaspoon

Zest of 1 lemon

Method

1. Peel and cut the carrot and potato in cubes.

2. Rinse and chop the spinach.

3. Heat oil in a pan or wok. Add onion and garlic. Fry till the onion becomes translucent.

4. Add grated ginger, carrot, and potato. Saute for 2 minutes.

5. Now add spinach and tomato. Saute for 2 – 3 minutes or till the tomato becomes soft.

6. Add lentils, salt, cumin powder and black pepper powder. Mix well.

7. Add water and crushed dried mint leaves. Let it boil.

8. When it starts to rolling boil reduce the heat. Cook on low heat till lentils becomes soft. It will take 25 – 30 minutes. Don’t cover the pan.

9. When lentils becomes soft add lemon zest and lemon juice. You can add more water if require.

10. Remove from heat. Taste and adjust the seasoning. Add more lemon juice if require.

11. Garnish with mint and coriander leaves, lemon wedges and chopped tomatoes or fresh red chilli. I have used small pieces of fresh red chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Adas Bil Hamod Or Lebanese Lentil Lemon Soup

Adas bil hamod.
Brown lentil soup or Lebanese lentil soup with lemon.
A delicious comforting and filling hot thick soup is perfect for winter.
This soup is made of brown lentil or whole Masoor dal. Brown or red lentil is rich in protein, vitamins and Iron.

You may like one more brown or red lentil recipe on this blog

Whole Masoor dal or red lentil curry

Here are some other dietary and health benefits of masoor dal: Helps Stabilise Blood Sugar Level. Keeps The Heart Healthy by Lowering Cholesterol. Effective Remedy Against Weight Loss. Anti-Ageing Properties. Nourishes Teeth and Bones. Helpful In Maintaining A Healthy Vision. Beneficial For A Glowing And Radiating Skin.
Source

Sending this post to 181 #Foodiemonday bloghop #Levantine cuisine.
This week very talented blogger and our group member Sujata Shukla who blog at Pepper On Pizza
suggested the theme. Do check her blog for many wonderful recipes. She has a vast collection of regional and continental recipes.

Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham and Mashriq, which covers a large area of the Eastern Mediterranean. It continues to carry an influentially mainstream character in a majority of the dishes today. It is found in the modern states of Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo). In the broader family of Mediterranean cuisine, Cypriot cuisine also has strong Levantine influences. Conversely, some of the dishes may have early origins in neighboring regions, but have long since become traditions in the Levant.

I am sharing this healthy and delicious lentil soup from Lebanese cuisine.
Lebanese cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Lebanese cooking derives its style from various influences, such as Turkish, Arab, and Mediterranean cuisines.
Source – Wikipedia

This soup can be serve with pita bread or enjoy it as an appetizer.
Browned onion, spinach, cilantro, dried mint leaves and lemon makes it lip-smacking.

Recipe

Brown lentil or whole Masoor dal – 1 cup

Onion – 1 large, finely chopped

Garlic – 3 cloves, minced

Spinach – 50 gram

Cilantro or coriander leaves – 1/2 cup, chopped

Dried mint leaves – 1 tablespoon, crushed

Salt – 1 & 1/2 teaspoon

Black pepper powder – 1 teaspoon or to taste

Cumin powder – 1 teaspoon

Lemon juice – 3 tablespoon

Olive oil – 2 tablespoon

Water – 5 – 6 cup or as require

Method

1. Wash and soak the lentil for 30 minutes. Drain the water and keep aside.

2. Chop the spinach leaves. Discard the stem.

3.Heat oil in a pan. Add finely chopped onion.

4. Fry till the onions becomes translucent.

5. Add minced garlic and fry till the onions becomes brown.

6. Add chopped cilantro and spinach. Saute for 1 – 2 minutes.

7. Add lentil, salt, dried and crushed mint leaves, black pepper powder and cumin powder. Mix well.

8. Add 5 cup water and mix. When it starts to rolling boil reduce the heat.

9. Cook on low heat until the lentils becomes soft. Stir in regular intervals. It will take 30 to 35 minutes.

10. You can add 1 cup or more water if require to get your desired consistency.

11. When lentils becomes soft remove from heat and add lemon juice. Taste and add little more salt if require.

12. Garnish with mint leaves.

Serve hot with pita bread or enjoy as an appetizer.
This soup also taste great with Indian flat bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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