Recipes

Sesame Honey Rice Balls Recipe

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 butter


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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Honey Roasted Mixed Nuts

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 butter


Line a baking tray with foil and spread a cup each of almonds, walnuts, cashew nuts and bake at 175 degree C for 12-15 mts, stir once in between. Remove from baking sheet onto a bowl and cool. Heat a vessel, add 2 tbsps of olive oil or butter, 4 tbsps of water, 4 tbsps of brown sugar and 4 tbsps of honey, as the bubbles form (do not stir at this point), allow to boil for 1-2 mts. Add 2 tbsps brown sugar, 1/2 tsp cinnamon pwd, large pinch of clove pwd and 1/2 tsp salt and combine well. Immediately add the toasted nuts and allow to cook for 3-4 mts or till the liquid is completely absorbed by the nuts and they appear shiny. Turn off heat. Remove onto the baking sheet to cool and separate the nuts using a fork. Store in an air tight container.