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RICE BALLS 65
INGREDIENTS:
FOR THE CUTLETS:
1 cup Amira Good Length Rice
1 cup cornflour
1 tsp rice powder
½ tsp besan
½ tsp ginger, slices
1 tsp green chilli
1 tsp kutti mirch
50g paneer; thinly cut up
50g cauliflower, thinly slice
50g spring onions, thinly chop up
50g mushrooms, thinly sliced
10 curry leaves
3 eggs
Salt to tang
4 tsp curd
Oil, for frying
FOR THE TEMPERING:
• 2 tsp oil
• ½ cup onions, chop up
• 4 cups curd
• 4 fresh green chillies
• 5 fresh red chillies
• 2 tsp lemon sap
• 1 tsp kutti mirch
• 4 tsp coriander, chop up
FOR THE DECORATE:
• ½ cup rice
• 100 g corn flour
• Oil, for sweltering
SERVES: 4
PROCESS:
1. Immerse Amira rice for 15 minutes and boil the soaked rice and chill it down.
2. Add cornflour, rice powder and besan to the rice and blend well.
3. Presently add slice ginger, green chillies, kutti mirch, paneer, cauliflower. Spring onions and mushrooms.
4. Now finally add eggs, salt, curd and curry leaves; blend well to make a smooth batter.
5. Make little balls of 30g and deep-fry in average warm grease till they turn golden brown in color.
For the tempering:
1. Heat oil in a frying pan.
2. Add chopped onions and fry for five minutes.
3. Add beaten curd and cook for a minute.
4. Add fried rice balls and fresh green chillies, fresh red chillies, lemon sap, kutti mirch and green coriander and blend well.
5. Heat waiting every the water is evaporated.
HOW TO DISH UP:
1. Immerse a little rice for 15 minutes and simmer it.
2. Dust the boiled rice with the cornflour so that the rice gets consistently covered.
3. Deep-fry the coated rice in average warm grease till it befalls crunchy.
4. Dish up the tempered rice balls decorate with crunchy fried rice.
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APPRECIATE YOUR AUTHORITY
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