Ingredients:

• 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 tsp – Red Chilli powder or 1/2 tsp pepper powder
• 1/4 tsp – salt
• 250 ml – oil (to Deep Fried)
• Tomato sauce for serving
• For the creamy cheese balls curry:
• 10- cheese balls
• Main ingredient
• 24- Cashew nuts
• 50 ml (1/4 cup) – water
• 1/4 cup (50 ml) – soak Cashew nuts in water for 1 hour and make a smooth paste in a mixer (along with water). Keep aside.
• Other ingredients:
• 1 tbsp – oil
• 1- onion, finely chopped
• 6- Cloves garlic, finely chopped
• 1/2 – inch piece ginger, very finely chopped
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1 tsp – coriander powder
• 1/4 tsp – Garam Masala powder
• 3/4 tsp – salt ( or to taste )
• 100 ml ( 1/2 cup) – extra water
• 2 tsp – chopped Coriander leaves

Method:

1. In a bowl, heat boiled milk and butter together.
2. Add all-purpose flour immediately. Switch off the heat and remove bowl from the gas stove.
3. Add beaten egg and mix well.
4. Add grated cheese, red chilli powder or pepper powder and salt to taste. Mix thoroughly with a tbsp until it forms a soft ball.
5. 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 Fried within 5 minutes.
6. Heat oil in a pan. Reduce heat to low and Deep Fried cheese balls until golden colour on both the sides (8 – 9 cheese balls at a time). Maintain low to medium heat.
7. Drain out from the oil and place on kitchen towel to absorb extra oil. Serve hot with tomato sauce.
8. For the curry:
9. Dilute red chilli powder, turmeric powder, coriander powder and garam masala powder with 2 tbsp water and keep aside ( spice mix).
10. Heat oil in a pan. Add finely sliced onion and fry till pink colour.
11. Add finely chopped garlic, ginger and fry on a low to medium heat until golden colour and crisp.
12. Add diluted spice mix. Mix it well and fry for 2 minutes or till the raw smell goes and water dries up.
13. Add cashew nut paste and mix it well. Add extra 100 ml ( 1/2 cup) water and salt to taste.
14. Cover with a lid and cook on a low heat for 10 – 12 minutes until the cashew nut mixture slightly thickens.
15. Gently arrange fried cheese balls into the gravy and cook again on a low heat for 5 minutes.
16. Sprinkle chopped coriander leaves.
17. Serve with any Indian breads or pulao varieties of your choice.
18. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya