No, we are not talking about the latest bollywood hit. This is my entry for this month's Taste & Create, the recipe swapping event hosted by Nicole of ForFood. I was super thrilled to have a partner who originally comes from Mumbai. Aditi now lives in Chennai (in southern India), but her blog is full of Maharashtrian recipes. When I first saw her blog, I told her I will make a traditional Bombay dish from her blog.
But then, I kept coming back to her Cheese Corn Balls. As Aditi said, this is a favorite dish ordered at restaurants - for her, and for me. So why pass up the chance to make this delicious appetizer at home.
To make these perfectly delicious cheese balls, boil a cup of corn and grind until coarse. Be super careful because this only takes a few seconds, and you don't want a fine paste. Blend the corn with 100 gms paneer, 3 cheese cubes (cut into really small pieces), 2 tbsp corn flour, 1/4 cup plain flour, a pinch of baking powder, 1/2 tbsp lemon juice and salt. Aditi also added ground coriander and green chillies, but I had neither at home so added some black pepper for that zing.
When everything's blended into a dough, make lemon sized balls. I got 10 balls with my dough, which I put in the fridge to chill for 10 minutes. Remove from fridge, dip each ball in cold milk and then roll in bread crumbs to coat. If you are making double my recipe like Aditi did, and you are working in Bombay heat, it might be a good idea to do this in batches. With my 10, the last 2 were quite soft and melted when I dipped them. Put them back in the fridge for 10 minutes to set.
Take the cheese balls out of the fridge. Heat oil until piping hot, then reduce the heat. This should take a couple of minutes so your cheese balls will be ready to fry by then. Fry on a really low flame, so that they take a few minutes to brown and are cooked through. Eat immediately with your favorite chutney.
Favorite restaurant food that's easily redone at home. Perfect, and delicious!
Chesse corn balls also go to Vandana for her Paneer - a delicacy and to Sangeeth for her Eat Healthy - Protein Rich event.
But then, I kept coming back to her Cheese Corn Balls. As Aditi said, this is a favorite dish ordered at restaurants - for her, and for me. So why pass up the chance to make this delicious appetizer at home.
To make these perfectly delicious cheese balls, boil a cup of corn and grind until coarse. Be super careful because this only takes a few seconds, and you don't want a fine paste. Blend the corn with 100 gms paneer, 3 cheese cubes (cut into really small pieces), 2 tbsp corn flour, 1/4 cup plain flour, a pinch of baking powder, 1/2 tbsp lemon juice and salt. Aditi also added ground coriander and green chillies, but I had neither at home so added some black pepper for that zing.
When everything's blended into a dough, make lemon sized balls. I got 10 balls with my dough, which I put in the fridge to chill for 10 minutes. Remove from fridge, dip each ball in cold milk and then roll in bread crumbs to coat. If you are making double my recipe like Aditi did, and you are working in Bombay heat, it might be a good idea to do this in batches. With my 10, the last 2 were quite soft and melted when I dipped them. Put them back in the fridge for 10 minutes to set.
Take the cheese balls out of the fridge. Heat oil until piping hot, then reduce the heat. This should take a couple of minutes so your cheese balls will be ready to fry by then. Fry on a really low flame, so that they take a few minutes to brown and are cooked through. Eat immediately with your favorite chutney.
Favorite restaurant food that's easily redone at home. Perfect, and delicious!
Chesse corn balls also go to Vandana for her Paneer - a delicacy and to Sangeeth for her Eat Healthy - Protein Rich event.
Comments
Thanks notyet100, Ranji. They were really yum
do visit my blog when u find time and leave ur comments and suggestions...
http://envittuvirundhusamayal.blogspot.com
Btw I am trying your mint cooler!! Thanks!!