Tuesday, 11 April 2017

Vegetable Cheese Balls Recipe | Cheese Balls

Cheese Balls

Veg Cheese Balls is a exciting recipe to be served as a snack or appetizer. The gluey cheese oozing out from the balls will be the zeal factor for kids. Cheese balls are believed to be emerged from United states which then widely spreaded and each region modified it to its own taste and need. Veg Cheese Ball is one such variation done to the base recipe for vegetarians benefit. 

You would have tasted different variations of cheese balls in  many restaurants and Pizza corners, but this recipe would be truly unique and exciting. Serve it hot with tomato, chili or schezwan sauce.




Vegetable Cheese Balls Recipe |  Cheese Balls

Recipe Cuisine: Tamil Nadu |  Recipe Category: Starter/Snacks
Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Yield: 20 Nos

BOILED POTATOES – 3 LARGE NOS
CARROT – 3 NOS
BEANS – 15 NOS
GINGER GARLIC PASTE  – 1 TSPN
TURMERIC POWDER – ¼ TSPN
PEPPER POWDER – ¼ TSPN
RED CHILLI POWDER – 3/4 TBLSPN
CORIANDER POWDER - 1/2 TBLSPN 
COOKING OIL – 2 TBLSPN
CORN FLOUR - 4 TSPN
SALT – TO TASTE

STUFFING

GRATED MOZZARELLA CHEESE  - 1/2 CUP
ITALIAN SEASONING - ½ TSPN

FOR FRYING

COOKING OIL – ¼ LITRE
ALL PURPOSE FLOUR (MAIDA) – 5 TBLSPN
CORN FLOUR - 2 TBLSPN
BREAD CRUMBS – AS REQUIRED



METHOD OF PREPARATION:

1. Boil the potatoes and peal it. Finely chop carrot, beans.Grate the mozzarella cheese if not grated already. Prepare all other required ingredients as shown.


Cheese Balls

2. Take a pan add oil saute ginger garlic paste. Make sure you stand in a distance as this will splutter a lot due to the water content. Stir it well as it might stick to pan easily.

Cheese Balls

3. Add the vegetables and saute it for few mins till it changes color then add turmeric powder, red chilli powder, coriander powder, pepper and salt. Mix everything together and stir it

Cheese Balls

4. Once the vegetables are cooked well and raw flavor of the powders gone, add the mashed potatoes and mix it well.  Then add 4 tspn of corn flour and mix it well and cook for 3- 4 mins and switch off the flame. Allow the mixture to cool to room temperature for 45 mins to 1 hour. You can alternatively refrigerate the mixture for 30 mins so that the mixture becomes firm. I usually refrigerate it wrapping it tightly in a cling wrap for a firm mixture.
Cheese Balls

5. Take a bowl and mix 2 tblspn of corn flour and maida in water to a thick paste. Mix the cheese and Italian seasoning in another bowl. Take bread crumbs and corn flour in two separate bowls/plates. Arrange all this before starting to make the balls.Then take the vegetable mixture and tap it flat and keep grated cheese inside and close it from all the corners and roll it to a round shape. Its better to round all the balls at one go before going to next step.
Cheese Balls

6. Roll the vegetable balls in corn flour and dip in corn and maida flour mixture. Do each step at one go so that you dont get your hand wet.First roll all the balls in corn flour mixture keep it aside and then dip in the thick batter
Cheese Balls

7.After dipping take the balls immediately and roll it in the bread crumbs mixture. Leaving the balls in the batter will make it stick, so take it immediately and roll it in bread crumbs. All this steps will give a thick crispy outer layer to the cheese balls.

Cheese Balls

8. Heat oil in a frying pan, once oil is hot drop three balls at a time and fry it till both side become golden brown color
Cheese Balls



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