Sesame Honey Rice Balls Recipe

Prep & Cooking: 30 mts

Cuisine: Indo-Chinese

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Ingredients:

1 cup rice, cooked

3 spring onion whites, finely chopped

1 cup chopped vegetables (carrot, beans, capsicum)

1-2 green chilli finely chopped

3 garlic cloves,crushed

1 1/2 tbsps coriander leaves, chopped

1 tsp soy sauce

black pepper pwd to taste

2 1/2 -3 tbsps corn flour

2 tbsps honey

sesame seeds for coating

salt to taste

oil for deep frying

1/2 tbsp oil

For flour batter:

2 tbsps flour/maida

pinch of salt

water to make thin batter

Method:

Heat oil in a vessel, add spring onion whites, crushed garlic and green chilies and saute for 3 mts. Add the chopped vegetables and saute for 5 mts. Add salt, pepper pwd and soy sauce and mix. Turn off heat and cool.
2 Mix cooked rice, chopped coriander leaves and the cooked vegetables. Add corn flour and honey and mix. Prepare small lemon sized balls and refrigerate for 15 mts.
3 In a small bowl, make a thin batter for flour, water and salt. Dip each ball into the flour mixture and roll in the sesame seeds and keep aside.
4 Heat oil for deep frying in a heavy bottomed vessel. Once it piping hot, reduce flame and place the balls into the hot oil and deep fry on medium flame to high flame till they turn golden brown. Remove onto absorbent paper and then place them on a baking sheet and place in warm oven till you serve them. This will ensure they are crisp and fresher tasting.
5 Serve hot with tomato sauce.

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Chicken Stuffed Buns Recipe

Prep time: 90 min
Cook time: 10 min
Yield: 12

Main Ingredients: Chicken All Purpose Flour

Ingredients:

    Active dry yeast: 1 tbsp

    Warm water: 2 tbsps

    Milk: 1/2 cup

    Salt to taste

    Vegetable oil: 1/2 cup

    Maida: 2 1/4 cups (all purpose flour)

    Sugar: 2 tbsps

    Egg: 1, beaten

    Egg white: 1, for egg wash

    White sesame seeds: for sprinkling

    Chicken Stuffing:

    Shredded Chicken: 1 1/2 cups (cooked)

    Onion: 2 (finely chopped)

    Ginger garlic paste: 1 tsp

    Red chili powder: 1 tsp

    Coriander powder: 1 1/2 tsps

    Cumin powder: pinch

    Garam Masala powder: pinch

    Salt to taste

    Coriander leaves: 2 tbsps (finely chopped)


Method

    Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.

    Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.

    Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste.
    Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough.
    Knead well for 10 mts. Let it rest till it doubles in volume (approx an hour or two). While its resting prepare the chicken filling.

    Punch down the dough lightly using your palm and divide the dough equally.

    Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds.

    Let it sit/prove for another 20 mins.

    Bake them in a pre-heated oven at 200 degrees C for 10-12 mts. When it starts to brown, brush tops with egg white.

    Method for Chicken Filling - Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts..

    Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.

    Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts.

    Turn off heat and cool. Add coriander leaves and mix.

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