by Tarla Dalal
Added to 200 cookbooks
This recipe has been viewed 50400 times
Sumptuous cheese corn balls served with buttered parsley rice, glazed vegetables topped with a red wine flavoured tomato sauce. You can serve pasta instead of the rice if you prefer.
- Heat the olive oil, add the garlic and onions and sauté for 1 minute.
- Add the tomatoes and wine and cook till the sauce thickens.
- Add the chilli flakes, tomato purée, salt and ½ cup of water and bring to a boil.
- Add the cream. Mix well and keep aside.
- Heat the butter in a pan, add the onions and sauté for 2 minutes.
- Add the rice, parsley and salt and toss well.
- Keep aside.
- Melt the butter in a pan, add the flour and cook for 1 minute.
- Add the milk and keep stirring till the mixture becomes very thick and leaves the sides of the pan. Cool completely.
- Add the crushed corn, celery, green chillies, cheese and salt and mix well.
- Divide the mixture into 8 equal portions. Shape into even sized balls.
- Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste. Roll into breadcrumbs. Keep refrigerated.
- When you want to serve, deep fry them in oil till they are golden brown. Drain and keep aside.
- Heat 1 tablespoon butter in a pan, add the onions, salt and sauté till the onions have turned light brown in colour. Remove and keep aside.
- Add the vegetables and sauté them over a slow flame for 4 to 7 minutes.
- Add salt and pepper, mix well and keep aside.
- Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
- Place half the cheese corn balls on one side of a hot sizzler plate.
- Place half of the buttered rice in the centre of the plate.
- Top with half the tomato cream sauce and place the caramelized vegetables and onions on the other side.
- Repeat with the remaining ingredients to make one more sizzler.
- Pour the oil-water mixture on the sides the cast iron plates for a sizzling effect.
- Serve immediately.
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