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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PISTA SANDESH

Ingredients

    2 cups grated Paneer

    1 cup sugar

    1 tbsp rose water

    1/2 tsp green cardamom seeds

    10 Pista thinly sliced





Method:

Mix sugar and paneer together.

Place it over the heat and stir constantly.

When it will turn little thick then put rose water & cardamon seeds in it.

Remove from the heat.

Stir few more times.

Now you can make round or square or any other shape.

Place the thin sliced pista upon the sandesh.

Serve cold.

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TAUK DAL

Ingredients
250 grams pigeon pea divide (arhar dal)

1 teaspoon ghee

1/2 teaspoon onion seeds

2 teaspoon sugar

4 -6 green chillies

Salt to taste

3 medium raw mangoes

1/2 teaspoon turmeric powder

How to make Tauk Dal
    Wash, take off and cut the mangoes into 6-8 pieces lengthwise.

    Wash the dal and boil with 4 cup of water.

    Mix in turmeric and stir.

    Continue cooking for about 20 minutes.

    Mix in raw mangoes, green chillies and salt.

    Stir fry till the time the mangoes are soft but not mushy.

    Mix in sugar and stir.

    Heat up ghee in a kadhai and mix in onion seeds.

    When they stop crackling pour out this over the dal.

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LADY FINGER PICKLE

Ingredients:
   
25 Lady fingers

1 cup Lemon (Nimbu) juice

4 teaspoons Salt (Namak) for lemon juice

2 teaspoons fenugreek seeds

2 teaspoons Red chili pepper (Lal Mirchi)

2 teaspoons mustard powder

1 teaspoon Turmeric (Haldi) powder

1/4 teaspoon asafoetida

2 teaspoons Cumin Seeds (Jeera)

8 teaspoons Salt (Namak) for masala

A few curry leaves
How to make Lady finger pickle:

    Remove the ends, head and tail of each Lady finger and slit on one side.

    Mix salt with all the ground spices and wet with a little juice.

    Fill the spices in the Lady fingers.

    Heat the oil and fry curry leaves and bing for one minute.

    Remove from the fire, put Lady fingers and the rest of the lemon juice and 4 teaspoons salt.

    Cook till it boils.

    Cool, put an airtight jar.

    Keep it for 3 days, then serve.

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STUFFED RED CHILLI PICKLE

Ingredients:
   
240 grams big red chillies for stuffing

4 teaspoons fenugreek seeds, roasted and powdered

3 teaspoons Red chili pepper (Lal Mirchi)

8 teaspoons aniseed powder

8 teaspoons Salt (Namak)

6 teaspoons ground spices

4 teaspoons mustard powder

4 teaspoons cumin powder

juice of 2 Lemons (Nimbu)

1 cup Oil (Tel), heated and cooled

4 teaspoons amchoor

How to make stuffed red chilli pickle:

    Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.

    Wet all the ingredients with lemon juice and a little oil.

    Fill the masala tightly in the chillies and pack them in a jar.

    Pour the oil over them.

    Keep for one month.

    Shake the jar carefully every 2 or 3 days.

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SWEET MANGO PICKLE

Ingredients:

Raw Mango - 1

Jaggery - 2 tbsp

Chilly powder - 1 1/2 tsp

Salt - 1 tsp

Mustard

Curry leaves



Method:

Dice mango into medium sized pieces.

In a pan take a spoon of oil and crackle mustard and curry leaves. 

Now put the mangoes into it and pour some water for it to get cooked. 

Close the pan with a lid and leave it alone for 5 min. 

Once the mango gets cooked, add chilly powder, jaggery and salt to it and mix well. 

Allow it to cook for another 5 min. 

Sweet and sour mango pickle is ready to eat. 

You can preserve this pickle in the refrigerator for a week.

This pickle goes well with roti and curd rice too.

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TURNIP PICKLE

Ingredients:

   
1/2 kg Turnips (Shalgam)

1 cup Mustard Oil (Sarson Ka Tel)

15 cloves Garlic (Lasun)

1 cup Vinegar (Sirka)

3/4 or 1 cup Sugar (Cheeni)

15 dry Dates (Khajoor)

6 teaspoons seedless golden Raisins (Kishmish)

1 teaspoon peppercorn

2 teaspoons chilli powder

1 teaspoon Onions seeds (Kalonji)

1 teaspoon Cumin Seeds (Jeera)

1/3 cup Salt (Namak)

How to make turnip pickle:

    Grind the spices and sugar together.

    Grind dates and raisins with a little vinegar.

    Peel and cut turnips into thick round slices and rub salt on them.

    Keep for 8 hours.

    Heat oil, fry the ground garlic till golden brown.

    In it fry turnips till dry.

    Add vinegar, ground spices with sugar and ground dates and raisins.

    Put in a jar, keep in the sun for 6 days.

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Egg Salad Parmesan Sandwich

Prep Time: 10 min


Ingredients:


   6  hard boiled eggs, sliced in quarters


   2  celery stalks, chopped finely


1/2  onion, chopped finely


1/2  cup salad dressing (or mayonnaise)


1/2  teaspoon Parmesan Cheese


1/4  teaspoon salt


   1  tomato, sliced


   4  lettuce leaves


   8  bread slices, your choice of bread


M.O.P:


PLACE the eggs, celery, onion, salad dressing (or mayonnaise), cheese, and salt into your mixing bowl.  Using your fork, mix the ingredients.   


HOWEVER, you want your egg mixture coarsely chopped.  Now, take about a tablespoon egg salad and spread on a slice of bread, add 2 tomato slices, a leaf of lettuce and top with an additional bread slice.

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Easy Egg & Ham Bake Breakfast

Ingredients


12 - ounces Sliced Ham Steak (Oval)


2 - Tablespoon Butter or Margarine


8 - Eggs


M.O.P:


Place Ham Steak in a wide frying pan and cook slowly until browned (about 5 minutes).


Turn ham and brown the other side.


Remove ham to a warmed platter.


For scrambled eggs, melt butter or margarine in a small pan over medium-low heat and stir, cooking until set.


For fried eggs, melt tablespoon butter or margarine in a frying pan over medium-low heat. Break in eggs and cook uncovered, for sunnyside-up style until desired firmness.


Add eggs to warm platter with ham.

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Double-Dipper Egg

INGREDIENTS


4 hard-cooked eggs, peeled, sliced

1/4 cup finely crushed Cheddar cheese crackers

1/4 cup or 2 (individual) containers purchased ranch salad dressing


DIRECTIONS

1 Place 2 eggs in each of 2 resealable food storage plastic bags.

 Divide cracker crumbs into 2 small plastic containers with lids.

 If necessary, divide salad dressing into 2 small plastic containers with lids.

Pack in 2 insulated lunch bags with ice packs. 2 At lunch time, dip eggs in salad dressing, then in cracker crumbs.

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