Skip to main content

cottage cheese croquettes


1  cup boiled mix vegetable 
1  cup mashed paneer ' cottage cheese'
2  Tbsp chopped green coriander 
2  green chilies chopped 
1  small onion chopped 
2  Tbsp dry bread crumbs
2 tsp maxican seasoning 

21/2 tbsp all purpose flour (maida)
2 Tbsp butter
1 cup milk
1/2 cup grated cheese (I prefer parmesan you can use any of your choice)
salt and pepper to taste

2 tbsp white sauce 
3/4 cup dry bread crumbs

Cut all vegetables(corn,peas, cauliflower,carrot, mushroom etc.) of your choice finely and boil them till become tender drain water and keep aside.

To prepare white sauce, heat butter in a heavy bottomed pan, add flour. stir continuously on medium heat, until flour turns light brown. Remove from heat and gradually add milk, stirring continuously so as not to form lumps. if lumps do appear, press them against the sides of the utensil to dissolve them. Take out 3 Tbsp of white sauce from it and keep aside.

Put the sauce pan back on fire and cook till the white sauce turn very thick and start leaving the sides of the pan. Add salt, pepper and cheese . Remove from heat

Now add boiled vegetables, paneer , green chilies, coriander, onion and 2 Tbsp bread crumbs, mix well, refrigerate the mixture for a while so that it become easier to handle the mixture.

Shape the mixture into 12 rolls.

Dip each roll in remaining white sauce and coat well with bread crumbs.

Deep fry the croquettes on medium heat till golden brown.

Serve hot with tomato ketchup. 


Popular posts from this blog

Chena murki ( A Bengoli sweet ) / How To Make Chena Murki

Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals.  The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc.  Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them , Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…


Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas