2 Ways Cheese Balls

Cheesy Veg Balls


Servings - 2 - 3


INGREDIENTS
Dry yeast - 1 tablespoon
Sugar - 1 tablespoon
Warm milk - 120 milliliters
All purpose flour - 300 grams
Salt - 1/4 teaspoon
Butter - 45 milliliters
Warm milk - 80 milliliters
Butter - 1 tablespoon
Carrots - 60 grams
Bell pepper - 245 grams
Cauliflower - 70 grams
Sweet corns - 65 grams
Green peas - 70 grams
Cabbage - 60 grams
Broccoli - 50 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Chilli flakes - 1/2 teaspoon
Mozzarella cheese - 50 grams
Cheddar cheese - 50 grams
Parmesan cheese - 110 grams
Dried parsley - 2 teaspoons
Mayonnaise - 120 grams
Dried parsley - 1 teaspoon
Dried thyme - 1 teaspoon
Dried basil - 1 teaspoon
Dried oregano - 1 teaspoon
Chilli flakes - 1 teaspoon

Oil - for frying

PREPARATION
1. In a mixing bowl, add 1 tablespoon dry yeast, 1 tablespoon sugar, 120 milliliters warm milk and mix it well.
2. Rest the mixture for 10 minutes.
3. Then, add 300 grams all purpose flour, 1/4 teaspoon salt, 45 milliliters butter, 80 milliliters warm milk and knead it into a smooth soft dough.
4. Rest the dough for 10 minutes.
5. Heat 1 tablespoon butter in a skillet, add 60 grams carrots, 245 grams bell pepper, 70 grams cauliflower, 65 grams sweet corns, 70 grams green peas, 60 grams cabbage, 50 grams broccoli and mix it well.
6. Cook for 8 - 10 minutes on medium heat.
7. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon chilli flakes and mix it well.
8. Cook for another 3 - 5 minutes on medium heat.
9. Remove it from heat and keep aside.
10. Transfer this into a bowl, add 50 grams mozzarella cheese, 50 grams cheddar cheese and mix it well. Keep aside.
11. In a another bowl, add 110 grams parmesan cheese, 2 teaspoons dried parsley and mix it well.
12. In a mixing bowl, add 120 grams mayonnaise, 1 teaspoon dried parsley, 1 teaspoon dried thyme, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon chilli flakes and mix it well.
13. Take a ball from dough and flatten it with the help of a rolling pin.
14. Roll it into a ball.
15. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
16. Transfer this into the parmesan cheese mixture and coat it properly.
17. Serve hot with prepared dip.

Rava Upma Cheese Balls


Servings - 2 - 3


INGREDIENTS
Semolina - 250 grams
Water - 500 milliliters
Carrots - 55 grams
Green peas - 55 grams
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Split bengal gram - 1 teaspoon
White lentils - 1 teaspoon
Curry leaves - 5 - 6
Cashews - 1 tablespoon
Green chili - 1 teaspoon
Onions - 85 grams
Water - 750 milliliters
Salt - 1 teaspoon
Oil - 30 milliliters
Cumin - 1 teaspoon
Ginger - 2 teaspoons
Garlic - 2 teaspoons
Onions - 90 grams
Green chili - 1 teaspoon
Tomato - 160 grams
Tomato puree - 120 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Water - 200 milliliters
Coriander - 1 tablespoon
All purpose flour - 120 grams
Water - 250 milliliters
Processed cheese cubes
All purpose flour - 155 grams
Bread crumbs - 150 grams
Oil - for frying
Coriander - for garnishing


PREPARATION
1. Take a pan, add 250 grams semolina and dry roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Take a another pan, add 500 milliliters water, 55 grams carrots, 55 grams green peas and mix it well.
4. Bring it to a boil.
5. Boil for 5 - 7 minutes on medium heat.
6. Remove it from heat and drain the veggies.
7. Heat 30 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 1 teaspoon split bengal gram, 1 teaspoon white lentils and stir for 1 - 2 minutes.
8. Add 5 - 6 curry leaves, 1 tablespoon cashew and stir again.
9. Then, add 1 teaspoon green chili, 85 grams onions and fry till translucent.
10. Now, add the boiled veggies and mix it well.
11. Cook for 3 - 5 minutes on medium heat.
12. Add 750 milliliters water and stir well.
13. Bring it to a boil.
14. Now, add the roasted semolina and mix it well.
15. Cook until the mixture thickens.
16. Add 1 teaspoon salt and mix it well.
17. Cook for another 3 - 5 minutes on medium heat.
18. Remove it from heat and allow it to cool for 10 - 15 minutes.
19. Heat 30 milliliters oil in a pan, add 1 teaspoon cumin 2 teaspoons ginger, 2 teaspoons garlic and stir for 1 - 2 minutes.
20. Then, add 90 grams onions, 1 teaspoon green chili and fry till translucent.
21. Now, add 160 grams tomato and saute until it turns soft and pulpy.
22. Add 120 grams tomato puree and mix it well.
23. Cook for 3 - 5 minutes on medium heat.
24. Add 1/2 teaspoon salt, 1/2 teaspoon red chili and mix it well.
25. Add 200 milliliters water and mix it again.
26. Cook for 5 - 7 minutes on medium heat.
27. Add 1 tablespoon coriander and mix it well.
28. Remove it from heat and allow it to cool for 10 minutes.
29. In a bowl, add 120 grams all purpose flour, 250 milliliters water and mix it well to make a thick batter.
30. Take some mixture in your hands and flatten it with the help of your fingers.
31. Add the prepared tomato chutney on it.
32. Then, add a processed cheese cube on it.
33. Now, roll it into a lemon sized ball.
34. Coat it with all purpose flour.
35. Then, dip it in all purpose flour mixture.
36. Now roll it in bread crumbs.
37. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
38. Remove it from heat and drain it on an absorbent paper.
39. Garnish with coriander.
40. Serve hot with ketchup.