Rice-ball Kababs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bawarch4 | 1 | Servings | |
INGREDIENTS
| 2 | c | Left over cooked rice |
| 1/4 | c | Chopped coriander |
| 1 | t | Tomato sauce |
| 1 | Inch ginger | |
| 2 | Flakes garlic, 2 to 3 | |
| 3 | T | Wheat flour |
| 1 1/2 | t | Red chilli powder |
| Salt to taste | ||
| 2 | T | Cheese grated, optional |
| Oil to deep fry |
INSTRUCTIONS
Make paste of ginger-garlic. Keep 1 tablespoon flour aside. Mix all the other ingredients. Shape into balls, kabab sized Roll them in the dry flour kept aside. Deep in hot oil on medium flame, till golden brown. Serve hot with sauce Garnish the plate with cool slices of cucumber, tomato and onion. Insert a toothpick in each kabab for decorative effect. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
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Calories: 524
Calories From Fat: 219
Total Fat: 26g
Cholesterol: 8.8mg
Sodium: 517.1mg
Potassium: 1717.1mg
Carbohydrates: 91.7g
Fiber: 54.8g
Sugar: <1g
Protein: 22.7g