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Saturday, August 22, 2009

Cheese Triangle

  1. Milk - 500 ml
  2. Suji (Semolina) - 1 cup
  3. Green Cardamom - 2 crushed
  4. Cloves - 2
  5. Cinnamon - 1 inch stick
  6. Onion - 1 (sliced)
  7. Black peppercorns - 5-6 crushed
  8. Plain Flour - 6 tbsp
  9. Bread crumbs - 1/2 cup
  10. Processed Cheese - 1 cup grated
  11. Oil - for deep frying

Heat milk and put in Cardamom, Cloves, Cinnamon, black peppercorns and onions. Bring to a boil. Reduce heat and simmer for 4-5 minutes or until onions are soft. Now drain the milk through a sieve. Put the drained milk on heat again and add the semolina in it taking care to avoid formation of lumps, stirring all the time till the mixture becomes thick in consistency like a paste. Now add the cheese and mix well. Spread this paste on a flat surface to form a half inch thick layer and let it cool. Cut this paste into triangles with a kitchen knife. The leftovers can again be kneaded back to shape. Now form a batter by adding water to the flour. Dip the triangles in this batter and coat with bread crumbs. Pat the bread crumbs in by hand lightly so that no loose crumbs are there. Deep fry the triangle in oil till golden brown and take out over a paper napkin to soak excess oil. Serve hot with tomato ketchup.
Note: Salt is not needed in this dish for the cheese but one can add a little bit if required.

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