Cheese Balls & Creamy Cheese Balls Curry

Cheese Balls

A very tasty deep fried snack. Rich in taste & High in calories !!!!

Makes: 17 cheese balls

You will need

1 cup (200 ml) milk, boiled
50 g butter
1 cup (200 g) all purpose flour (maida)
2 cheese cubes, grated
1 egg, beat well
1/2 teaspoon red chilli powder or 1/2 teaspoon pepper powder
1/4 teaspoon salt
250 ml oil (to deep fry)
Tomato sauce for serving

Method

In a bowl, heat boiled milk and butter together.

Add all purpose flour immediately. Switch off the heat and remove bowl from the gas stove.

Add beaten egg and mix well.

Add grated cheese, red chilli powder or pepper powder and salt to taste. Mix thoroughly with a tablespoon until it forms a soft ball.

Divide the cheese mixture into 17 parts and make round balls (each ball weighs 20 g). Avoid keeping cheese balls without frying for too long. Deep fry within 5 minutes.

Heat oil in a pan. Reduce heat to low and deep fry cheese balls until golden color on both the sides (8 - 9 cheese balls at a time). Maintain low to medium heat.

Drain out from the oil and place on kitchen towel to absorb extra oil. Serve hot with tomato sauce.

For the creamy cheese balls curry:

Tip: Allow the curry to stand for at least one hour before serving so that the gravy and cheese balls absorbs all the flavors.

You will need

10 cheese balls
Serves: 3

Main ingredient

24 cashew nuts
50 ml (1/4 cup) water

Soak cashew nuts in 1/4 cup (50 ml) water for 1 hour and make a smooth paste in a mixer (along with water). Keep aside.

Other ingredients:

1 tablespoon oil
1 onion, finely chopped
6 cloves garlic, finely chopped
1/2 - inch piece ginger, very finely chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1/4 teaspoon garam masala powder
3/4 teaspoon salt ( or to taste )
Extra 100 ml ( 1/2 cup) water
2 teaspoons chopped coriander leaves

For the curry:

Dilute red chilli powder, turmeric powder, coriander powder and garam masala powder with 2 tablespoon water and keep aside ( spice mix).

Heat oil in a pan. Add finely sliced onion and fry till pink color.

Add finely chopped garlic, ginger and fry on a low to medium heat until golden color and crisp.

Add diluted spice mix. Mix it well and fry for 2 minutes or till the raw smell goes and water dries up.

Add cashew nut paste and mix it well. Add extra 100 ml ( 1/2 cup) water and salt to taste.

Cover with a lid and cook on a low heat for 10 - 12 minutes until the cashew nut mixture slightly thickens.

Gently arrange fried cheese balls into the gravy and cook again on a low heat for 5 minutes.

Sprinkle chopped coriander leaves.

Serve with any Indian breads or Pulao varieties of your choice.