It’s a ‘cheesy’ day
Posted by SANESWAP.COM on Mar 10, 2018
2 balls of Lang Yarns Merino 50 wool in navy (98% Merino Extra Fine, 2% polyester)
2 balls of Lang Yarns Merino 50 wool in light blue (98% Merino Extra Fine, 2% polyester)
2 balls of Lang Yarns Merino 50 wool in mustard (98% Merino Extra Fine, 2% polyester)
80cm / 8mm min Circular knitting needles
A crochet hook or wool sewing needle
Pins and a tape measure (optional)
Cheese corn balls – wow, yummy, cheeselicious, mouthwatering, lip-smacking!! And, the list of adjectives goes on & on. Yes, this yummy, tiffin-perfect snack is just ‘the dish’ that kids relish anytime. Undoubtedly, it is an easy-to-make, light & healthy recipe for kids. Moreover, it looks tempting, delicious and tastes purely fantastic.
You can prepare it in a Jain style with no onion-no garlic and minimum ingredients. The Jain recipe has only potatoes, sweet corn, cheese, ginger, green chilies and fresh coriander leaves. Then, why not head on to your kitchen with apron & start cooking right away?
What are the ingredients?
Here, you have the recipe of this ‘cheesy’ starter! Sweet corn – 1 cup grated cheese – 1/3 cup Potato – 1 medium sized Maida – 1 tbsp + 2 tbsp Corn flour – 1.5 tbsp Red chilli powder – 1 tsp Garam masala powder – 1/2 tsp Pepper powder – 3/4 tsp Oregano – 1/2 tsp Bread crumbs – as needed Salt – to taste Water – as needed
Make it like this!
The total cooking time is 15 to 20 minutes for 30 serves. Rinse the half-cut potatoes. Then, pressure cook till 4 to 5 whistles, peel off the skin and mash it nicely. Similarly, pressure cook the sweet corn till 5 whistles with a little salt and required water. Drain the water completely and keep aside. Blend the corn into a coarse mixture. Do it in batches and collect in a bowl. Add the mashed potato, grated cheese, 1 tbsp maida, cornflour, powders of red chilli, garam masala and pepper, oregano and salt to taste. Mix everything well to form thick dough. Make tiny balls and arrange in a plate. Take 2 tbsp maida in a bowl, add little water and prepare a thick paste. Dip each ball in this mixture for better coating. Then roll it gently & evenly in a mixture of bread crumbs. Heat oil in a deep vessel, deep fry the balls till golden brown. Fry in batches and drain the oil on a tissue paper.
Some words of care
Ensure that there is no moisture in the corn while grating. The dough should be consistent. In case, it becomes watery, add a little more cornflour and maida. A handful of chopped coriander leaves are good to add.
And…you are ready to serve hot, cheesy & crispy Cheese Corn balls with ketchup!