CORN CHEESE BALLS (RESTAURANT STYLE)

INGREDIENTS:

Sweet corn - 1 cup
Processed cheese - 1/2 cup (grated)
Salt - to taste 
Green chillies - 1 (finely chopped)
Coriander leaves - 1/3 cup (finely chopped)
Bread crumbs - to roll
Oil - to deep fry
Butter - 3 tablespoons
Maida - 21/2 tablespoons
Warm milk - 1/2 cup

For the coating: 
Maida - 3/4 cup
Water - 1/2 cup

METHOD:

Boil sweet corn and roughly crush it. Keep aside.

In a  non-stick pan, heat butter, add maida and fry for 30 seconds. Simmer the stove, add warm milk and stir continuously until the mixture leaves the sides and thickens. Transfer to a plate. Add corn, grated cheese, chillies, salt and coriander leaves. 

When cool, mix well with your hand and  shape to equal sized balls. 

Mix the ingredients for coating to a semi thick batter without any lumps.

Dip the balls in this batter and roll them in bread crumbs until they are coated well on all sides.

In a kadai, heat oil and deep fry these balls until they turn golden brown. Drain on a kitchen tissue. Serve hot with cut tomatoes, cucumber and tomato ketchup.

NOTE: The cheese also contains salt, so add salt accordingly.

GOBI 65 / CHILLI GOBI

INGREDIENTS:

Cauliflower - 1 (medium sized cut into florets)
Corn flour - 1cup
Maida - 1/2 cup
Ginger garlic paste - 1 tsp. ( I have not used)
Soya sauce - 1 tsp.
Chilli sauce - 1 tsp.
Chilli powder - 1/2 tsp.
Orange food colour - a pinch
Salt - as per taste
Oil - to deep fry

METHOD:

Wash, clean and cut cauliflower into florets.

Mix all the ingredients (except cauliflower), alongwith water, to form a semi thick batter.

Dip the florets in the batter and deep fry in oil.

An excellent starter / snack.  Goes well as a side dish for fried rice. 

BABY CORN GOLDEN FRY (GOLDEN FINGERS)

INGREDIENTS:

Baby corn - 15
Corn flour - 1/2 cup
Maida - 1 tablespoon
Rice flour - 1 tablespoon
Ginger - garlic paste - 1 tsp. (optional)
Salt - as per taste
Ajinomoto - a pinch (optional)
Chat masala - 1/4 tsp.
Chilli powder - 1/4 tsp.
Pepper powder - 1/8 tsp.
Oil - to deep fry
Cooking soda - optional

METHOD:

Clean and wash baby corns. Microwave high for 1 minute. Keep aside. If boiling in water, half- boil and pat it dry.

Mix all the other ingredients well . Add water and whisk well to form a smooth and medium-thick batter.

Dip the baby corns in the batter and deep fry in oil till golden brown and crisp. Serve hot with tomato ketch-up and chilli sauce.