Stuffed Cobra Rice Balls Recipe

Stuffed Cobra Rice Balls Recipe

Ingredients:

• 1 teaspoon vegetable oil
• 3/4 cup American corn kernels
• 1 inch ginger
• 1/2 teaspoon black pepper
• 1 teaspoon lemon juice
• 1 teaspoon sugar
• 1/4 teaspoon cumin seeds
• 1 handful coconut
• 4 teaspoon yoghurt (curd)
• 1 Bhut Jolokia
• 1 cup rice flour
• 1/4 cup green tomatoes
• 1/2 teaspoon turmeric
• salt as required
• 1/2 cup green papaya
• 1/4 teaspoon virgin olive oil
• 2 teaspoon coriander seeds
• 1 peaches
• water as required

For Garnishing :

• melon seeds as required

Recipe :

• Step 1

  To prepare the stuffing, take a non-stick pan, add vegetable oil and heat it over medium flame. When the oil is hot enough, add bhut jolokia in it. When chilli splutters, remove from flame and keep it aside. Chop the green tomatoes and ginger and grate the green papaya and coconut. Add corn kernels, green tomatoes, ginger, turmeric powder and a teaspoon of rice flour in prepared chilli oil. Season well with black pepper, salt and lemon juice. Mix the ingredients properly.

• Step 2

  For the roll, mix remaining rice flour with a pinch of salt in a medium bowl. Add warm water and knead the mixture to make a smooth dough. Cover the dough with a damp cloth and keep it aside for few minutes. Place the dough on a flat surface and divide it into two equal parts. Flatten the dough into a rectangular shape.

• Step 3

  Spread some of the prepared stuffing over flatten dough and gently roll into a cylinder. Repeat the procedure with remaining dough and stuffing. Take a deep pan and heat water in it. When water starts to boil, gently drop rice rolls in it and cook over medium flame. When rolls start floating on top, remove from pan, drain water, pat dry and cut them into slices.

• Step 4

  For the chutney, combine raw papaya with salt, 2 teaspoons of water and sugar in a pan. Cook the mixture over high flame until papaya is tender. Heat refined oil in a pan, add cumin seeds and coriander seeds in it. When seeds start to crackle, add grated coconut and papaya mixture in it. Cook until it is golden in colour.

• Step 5

  For the smoothie, cut a peach in two halves and deseed carefully. Scoop out some flesh to form cups. Put the scooped out peach with curd and sugar in a blender until it turns smooth. Fill into prepared peach cups and garnish with melon seeds. To serve, spread chutney on a plate and arrange rice rolls on it. Serve alongside peach cups.