Corn Cheese Balls

Ingredients

For mixture:

• PROCESSED CHEESE 250 GRAMS (GRATED)
• POTATO 3 MEDIUM SIZED (BOILED)
• PANEER 100 GRAMS (GRATED)
• SWEET CORN 1 CUP
• SALT TO TASTE
• BLACK PEPPER POWDER A PINCH
• GREEN CHILLIES 2-3 NOS. (CHOPPED)
• GINGER 1 INCH (CHOPPED)

For coating:

• REFINED FLOUR 1/2 CUP
• CORN FLOUR 1/2 CUP
• SALT TO TASTE
• WATER AS REQUIRED
• PANKO BREADCRUMBS AS REQUIRED
• SALT TO TASTE
• BLACK PEPPER POWDER A PINCH

Method:

1. To make the mixture for corn cheeseballs, add the grated processed cheese, potato, make sure you smash the potatoes well while adding them into the bowl, along with the remaining ingredients of the mixture & combine it well using your hands.
2. Once all the ingredients have combined take a spoonful of the mixture & form it into a roundel & similarly, form roundels of the remaining mixture.
3. To make the slurry for coating, add refined flour, corn flour & salt in a separate bowl & make a semi-thick slurry by adding water gradually & whisking it continuously.
4. In a separate bowl add panko breadcrumbs as required, you can also use normal breadcrumbs, & season it with salt & black pepper & mix it well.
5. Now to coat the corn cheeseballs, dip the roundel in the slurry first & coat it well.
6. Further lift it with a fork so that all the excess slurry drips off & then place it in the breadcrumbs, coat it well with the breadcrumbs.
7. Double coat by dipping it in slurry & coating it with breadcrumbs again, double coat all the corn cheeseballs in the same way.
8. To fry these, heat oil in a deep sauce pan or a kahdaai until it gets moderately hot or reaches 175 C.
9. Drop the corn cheeseballs carefully in hot oil & fry them without stirring for the first 30 seconds then continue to fry them while stirring them gently over medium high flame until crisp & light golden brown.
10. Strain them out using a large spider & transfer them onto a sieve so that all the excess oil drips off.
11. Your crispy corn cheeseballs are ready, you can serve them as a starter with some ketchup & mayonnaise.

Gravy

Ingredients:

For base gravy:

• ONION 5-6 MEDIUM SIZED (QUARTERS)
• GARLIC 3-4 CLOVES
• GINGER 1/2 INCH
• GREEN CHILLIES 1-2 NOS.
• CASHEW 10-12 NOS
• BAY LEAF 1 NO.
• CLOVES 2 NOS.
• BLACK CARDAMOM 1 NO.
• SALT TO TASTE
• TURMERIC POWDER 1/4 TSP
• WATER AS REQUIRED

For tadka:

• GHEE 1-2 TBSP
• CINNAMON 1 INCH
• GREEN CARDAMOM 2-3 PODS.
• GARLIC 1 TBSP (CHOPPED)
• GINGER 1 INCH (JULIENNE)
• POWDERED SPICES
• KASHMIRI RED CHILLI POWDER 2 TSP
• TURMERIC POWDER 1/2 TSP
• CUMIN POWDER 1 TSP
• WHITE PEPPER POWDER 1/4 TSP
• CURD 1/2 CUP (WHISKED)
• KASHMIRI RED CHILLI PASTE 2-3 TBSP (OPTIONAL)
• SUGAR A PINCH
• FRESH CREAM 3-4 TBSP
• KASURI METHI A PINCH
• GARAM MASALA | garam masala A PINCH
• FRESH CORIANDER A SMALL HANDFUL (CHOPPED)

Method:

1. In a kadhaai add onion, garlic, ginger & the remaining ingredients of the base gravy, then cover it with a lid & switch on the flame, cook it over medium flame for 15 minutes.
2. After cooking it for 15 minutes, remove the lid & check if the onions have cooked, then switch off the flame & discard bay leaf & black cardamom, now cool down the mixture completely.
3. Once cooled down, add the mixture into a mixer grinder jar & grind it into a fine puree, your base gravy is ready.
4. To make the final gravy, set a pan over high heat & once it gets hot add the ghee & let it heat well.
5. Further add cinnamon, green cardamom, garlic & ginger, stir well & cook over medium flame for 1-2 minutes.
6. After cooking it for 1-2 minutes, lower the flame & add all the powdered spices, give it a light stir & add the yellow base gravy, stir well & cook the gravy for 10-12 minutes over medium flame.
7. Further whisk the curd in a separate bowl & add it to the gravy, stir well & add the kashmiri red chilli paste, adding Kashmiri red chilli paste is completely optional, stir well & cook for 2-3 minutes.
8. Now taste for salt at this stage & adjust accordingly & add, sugar, fresh cream, kasuri methi, garam masala & fresh coriander, mix well.
9. Your gravy for corn cheeseball is ready, you don’t have to mix the corn cheeseballs in the gravy, you can serve it by placing the cheeseballs in a bowl or a plate & pour the gravy on top of it.
10. Serve hot with tandoori tandoori rotis.