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Cheese Balls - An awesome starter
Published On: 31 Mar 2011
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
for more details, click the name of the ingredient
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
tamil: Chola Maavu / Makka Cholam
telugu: Mokkajonnalu Pindi
kannada: Musukinajolada Hittu
hindi: Makai Ka Atta
Bengali: Bhoottar Maida
Gujarati: Makai No Lot
Marathi: Makai Chi Peet
Oriya: Makka Atta / Makaa Chunaa / Makaa Gunda
Punjabi: Makai Ka Atta
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
Bengali: Laban / Noone
English: Bread crumbs
tamil: rotti crumbs
malayalam: rotti podichathu
telugu: bred mukkalu
kannada: bred crumbs
hindi: roti ke tukarom
Pressure cook the potatoes, peel off the skin, mash thoroughly and keep aside.
Heat 1 tsp of oil in a pan. Once hot, add the onion and green chillies and saute until it turns golden brown.
Add the above to the mashed potatoes.
Add salt,corn flour and salt. Blend it thoroughly so that there are no lumps.
Heat enough oil in a kadai and allow it to become hot.
Meanwhile take a small portion of mashed potatoes and make small balls.
Flatten it a little and keep one cheese cube inside this and again turn it into a ball.
Dust it in bread crumbs and deep fry in hot oil.
(Make sure not to turn the balls as soon as they are dropped in oil because this might break the balls.
Wait for one side to turn golden brown and then turn around.
Tranfer it on a tissue so that excess oil is absorbed.
Serve hot and njoy with any sauce of your choice.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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