John Myers
Contents
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Ingredients
for the apple chutney
- 1 piece Onion
- 3 piece Apple
- 1 piece Ginger about 2 cm
- 1 piece Chilli pepper
- 1 tbsp Peanut oil
- 1 tsp Mustard seeds
- 1 tsp Coriander seeds
- 1 tsp Cumin
- 5 tbsp Brown sugar
- 2 tbsp Lime juice
- 5 tbsp White wine vinegar
- 1 piece Cinnamon stick about 4 cm
- 2 piece Cloves
- 1 tsp Salt
- 2 piece Cardamom pod
for the Indian rice balls
- 100 g Basmati rice pre-cooked
- 1 piece Leeks about 20 cm
- 2 piece Clove of garlic
- 1 piece Ginger about 2 cm
- 1 piece Chilli pepper
- 1 tsp Garam masala
- 0,5 tsp Ground cumin
- 0,5 tsp Ground coriander
- 100 g Lentils red
- 200 ml Vegetable broth
- 1 tbsp Peanut oil for frying
- 1 piece Egg
- 1 tbsp Chopped parsley
- 1 tbsp Breadcrumbs
- Salt and pepper
for the breading
- 3 tbsp Flour
- 1 piece Egg
- 4 tbsp Breadcrumbs
aside from that
- Ghee or clarified butter for frying
- A few green lettuce leAves
Instructions
Preparation of the apple chutney
- Peel, wash and dice the onions. Peel the apples, remove the core and cut into pieces. Peel and chop the ginger. Chop the chilli pepper as well.
- Heat the oil in a wok or large pan. Sauté the onions in it over a medium heat for 3 minutes. Add the ginger and chilli and sauté for another 2 minutes until the onions are translucent but not browned. Mix in the mustard seeds, coriander seeds and cumin.
- Add the apple pieces, sugar, lime juice, vinegar, cinnamon stick, cloves and salt and stir in well. Let it simmer gently for 10 minutes over a low heat. Add the cardamom and continue to simmer until the liquid thickens and the apple pieces soften.
- Remove the pan from the heat. Remove the cinnamon stick, cloves and cardamom.
Preparation of Indian rice balls
- Bring the basmati rice to the boil with just under 300 ml of vegetable stock. Cook over low heat, stirring occasionally, for about 10 minutes until the liquid is absorbed. Then put in a bowl and let cool down.
- Peel off the leeks, wash and cut into small pieces. Chop the garlic cloves, ginger and chilli pepper.
- Heat 1 tablespoon of oil in a saucepan or wok and sweat the leek pieces in it until translucent. Add garlic, ginger, chilli pepper and sauté for another 2 minutes. Add the garam masala, cumin and coriander and fry vigorously. Add the red lentils and deglaze with the vegetable stock. Simmer over a moderate heat for about 10 minutes. Put the saucepan aside and let the leek and lentil mixture cool down.
- Add the cooled lentil mixture to the basmati rice and mix well. Mix in an egg, finely chopped parsley and 1 tbsp breadcrumbs and mix everything well, season with salt and pepper. The mass should be juicy but firm. Cover and let the rice and lentil mixture stand for about 30 minutes.
- Form 10 balls (tennis ball size) from the mass with moistened hands. Roll the rice balls first in flour, then in beaten egg and finally in breadcrumbs. Press the breading down a little.
- Heat plenty of ghee or clarified butter in a deep pan, fry the breaded rice balls until golden brown and drain on kitchen paper.
Serving
- Cover each plate with a few leaves of lettuce, place 4-5 Indian rice balls on top and serve with the Indian apple chutney.
info
- The apple chutney is easy to prepare. It tastes better the next day. The chutney can be kept in the refrigerator for one week.
- The Indian rice balls are always a pleasure cold or warm. Have fun with the preparation and bon appetite!
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 37.2gProtein: 5.9gFat: 4.7g
