Thursday, 25 September 2014

Cheese Corn Balls !


Cheese corn balls is a wonderful starter made with minimal ingredients and also makes a nice evening snack with a cup of tea or for kids after school.




INGREDIENTS

 

English

Tamil

Telugu

Quantity

Corn Kennels

Solam

Mokkajonna

1 cup

Potato

Urulai Kizhangu

Alugadda

1 medium

Cheese Grated

Cheese

Cheese

1 cup

Green Chillies

Pachai Milagai

Pachi Mirapakaya

1 finely chopped

Ginger

Inji

Allam

1 inch piece

Chilli Powder

Milagai Thool

Kara Podi

1 tsp

Crushed Pepper

Milagu

Miriyalu

1 tsp

Coriander Leaves

Kothamalli

Kothimeera

finely chopped

Salt

Uppu

Uppu

As Needed

Oil

Ennai

Nune

To deep fry

Plain Flour

Maida

Maida

1 tbsp

Corn Flour

 

4 tbsp

Bread Crumbs

 

As Needed

 





STEPS

  • Boil the corn in hot water or microwave for 4 - 5 minutes.
  • Boil potato, peel and mash it well
  • Grate the cheese. I used cheddar cheese. You can use mozarella too.
  • Finely chop ginger, green chillis and coriander.
  • Run the boiled corn in a blender/mixer for just once or twice. Use the pulse option. Dont make a paste.
  • Now combine all the ingredients with 2 tbsp of corn flour and salt and mix well.
  • Dont add water.. the mixture will be a little sticky due to cheese.. Wet you hands and make equal golf size balls.




  • Spread some corn flour in a plate and roll the balls in it so that they are coated well in the flour.


  • Take 1 tbsp of maida and 1 tbsp of corn flour and add little water to make a batter (not too thick or thin). the batter should coat the balls.
  • Dip the ball in the batter and then roll them in the bread crumbs one by one and keep aside.
  • You can do till this step and keep in fridge for a day too.. and just before serving you can fry them in oil.



  • Heat oil in a kadai and fry the balls in batches until golden brown. Drain them on a paper towel.


Serve with tomato sauce / chutney / mayo or anything of your choice.




 Hope you will try and enjoy the recipe. See you with another awesome recipe.

 With Love,





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