Rice Cheese Balls | #rice #cheese #chefharpalsingh #namakshamak #recipe #cooking #food #foodie

Rice cheese balls are usually made by combining cooked rice with cheese (often mozzarella or another melty variety), shaping them into balls or patties, coating them with breadcrumbs or batter, and then frying or baking them until golden brown. They can be served as appetizers, snacks, or even as a side dish.

#rice #cheese #chefharpalsingh #namakshamak #recipe #cooking #food #foodie

Ingredients :-

2 Tbsp Oil
1 Tbsp Garlic chopped
1 Tbsp Ginger chopped
1 Tsp Cumin seeds
2-4 French Beans chopped
1 Carrot chopped
2 Tbsp Sweet Corn
2 Tbsp Cabbage chopped
¼ Cup Green peas boiled
Salt to Taste
8-10 Curry Leaves
¼ Tsp Turmeric powder
½ Tsp Red Chilli powder
½ Tsp Coriander powder
¼ Tsp Garam Masala
2 Tsp Sambar Masala
2 Green Chilli chopped
½ Cup Yellow Split Lentils boiled
1 ½ Cup Parliament Gold Jumbo Basmati Rice boiled
½ Cup Water
3 Tbsp Refined Flour
3 Tbsp Corn Flour
Water as Required
4-5 Coriander Sprig
1 Lemon Juice wedges
1 Cup Bread Crumps
¼ Cup Refined Flour
Cheese Cubed as required
Oil for Frying
5-6 Fresh Coriander Sprig
Mint Leaves for Garnish

Method: –

1. Place kadai on medium flame and heat oil. Add chopped garlic, chopped ginger and cumin seeds. Let them crackle.
2. Add copped French beans, chopped carrot, sweet corn, chopped cabbage, green peas, salt and curry leaves mix well.
3. Now add turmeric powder, red chilli powder, coriander powder, garam masala, sambar masala and chopped green chilli mix well.
4. Add boiled yellow split lentils and boiled parliament gold jumbo basmati rice.
5. Now add water and cook for 4-5 minute until cook well.
6. In mixing bowl add refined flour and corn flour. Add water gradually to make a smooth, medium-thick slurry.
7. Now mashed the rice with the help of masher and side out in large mixing bowl.
8. Take fresh coriander leaves and chopped well then add in a rice of bowl and mix well.
9. Leave for 5 minutes let them cool completely.
10. Take a plate and add bread crumbs and refined flour mix well.
11. Grease your palms with oil. Take small portions of the mixture and roll them into smooth balls (golf ball size). Press gently to firm them up.
12. Dip each rice ball in the slurry. Roll it in breadcrumbs until evenly coated. Place on a plate and repeat for all balls.
13. Heat oil in a deep-frying pan on medium heat. Drop 3–4 rice balls at a time. Do not overcrowd. Fry until golden brown and crispy on all sides (about 3–4 minutes). Drain on paper towels.
14. Now fry fresh coriander spring and add on top of rice balls.
15. Now side out the balls in a serving plate and garnish with mint leaves and fried coriander sprig on top.

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