There is very little that is as satisfying as a cheesy snack on a rainy evening. So, this week we bring you just that, three easy-cheesy snacks that will make your day much better.
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Golden fried cheese balls (by Sanjay Thumma, YouTube chef)
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Ingredients
- 250 gm potatoes
- 50 gm cornstarch
- 100 gm sweet corn
- 1 sprig of coriander leaves, chopped
- ½ tsp pepper powder
- ¼ tsp mix herbs
- 75 gm cheese grated
- 200 gm breadcrumbs
- Salt to taste
- Oil for deep fry
Method: In a bowl, add sweet corn (boiled and coarsely chopped), chopped coriander, pepper powder, mix herbs, cheese grated and a little breadcrumbs (save the rest); mix well and form into dumplings, keep aside. In a separate bowl, add potatoes (boiled and grated), salt, cornstarch and breadcrumbs, mix and knead till a soft dough is formed; divide them into equal portions. Take a potato ball and flatten with your fingertips. Place a sweet corn mixture ball in the centre and bring the edges of the potato ball together and seal it to make a single ball. Repeat with the remaining stuffing. Deep fry the balls until golden brown.
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Vegetable quesadilla (by Chef Hisab Ali, Little Italy,Jubilee Hills)
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Ingredients
- 2 (6-inch) tortillas – buy readymade at a supermarket or you can substitute with thin chapattis
- 1/3 cup cheese, shredded (Monterey Jack or Cheddar)
- 1 tbsp tomatoes, shredded
- 1 tbsp onion, shredded
- 1 tbsp bell pepper, shredded
- 1 tbsp mushroom, sliced
- 2 tbsp tomato salsa
Method: Lightly brush a small frying pan with cooking oil. Cook the shredded vegetables in the pan for about 3 minutes. Remove from heat. Lightly brush another small frying pan with cooking oil and brown the tortillas on either side.
For the filling: Mix shredded cheese with cooked vegetables and add salt, pepper and chilly flakes. On each tortilla scatter the filling along with an extra layer of cheese. Fold it from one side, apply butter on the edge and seal. You can grill the tortillas in the oven for making them crispy at 250ºC. Cut and serve hot with sour cream and guacamole.
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Habanero cheese sticks with chipotle mayonnaise
(By Chef Satyanarayan, Novotel Hyderabad Convention Centre)
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Ingredients
- 200 gm processed cheese
- 50 gm habanero chilli powder
- 100 gm flour
- 100 gm panko crumbs
- Oil
- For the chipotle mayonnaise
- 50 gm mayonnaise
- 30 gm chipotle chilli paste
- Salt to taste
Method: Mix habanero chilli powder with half of the flour and sieve together. Reserve the other half of flour for the batter. Cut cheese into rectangular shapes (2 inches in length) and dust them in the habanero and flour mix. Leave in the refrigerator for 5 minutes. Meanwhile, add little water to the reserved flour and make a semi-thick batter. Now coat the cheese with the batter and roll them in panko until they are evenly crumbed on all sides. Keep the crumbed cheese sticks in the refrigerator for a few more minutes. Heat oil and slide the crumbed cheese in and fry till golden brown. For chipotle mayonnaise: Mix mayonnaise, chipotle chilli paste and salt to taste. Serve the dip with cheese sticks.
