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Recipes in English
>>
Rice / Biryani / Pulao Recipes >>
Rice Parcels |
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8 pancakes |
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1 egg white,
lightly beaten |
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Soya sauce,
for dipping |
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For pancakes |
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4 oz flour |
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1/2 tsp salt |
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1 beaten egg |
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8 oz water |
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Yellow food
colour |
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For rice |
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2 tbps oil |
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1 tsp cumin
seeds |
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225 gms cooked
rice |
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1 tbsp rice
vinegar |
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1 tsp Soya
sauce |
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1 tsp chilli
sauce |
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2 spring
onions, chopped |
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1-1/2 cup
frozen peas |
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1 cup chicken
pieces, cooked |
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Handful of
coriander, chopped |
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1 tsp salt |
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1/2 tsp white
pepper |
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- To prepare
rice, heat oil in a wok and fry cumin seeds.
- Add vinegar,
Soya sauce and chilli sauce.
- Toss in rice,
spring onion, peas, coriander, chicken, salt and pepper.
- To prepare
pancakes, sift the flour and salt into a bowl.
- Whisk the egg.
Make a well in the centre of the flour and pour in the
beaten egg and half the amount of water and beat well to
make a smooth paste.
- Add the
remaining water and stir. Add colour.
- Leave the
batter to rest for about one hour before using. Heat a
non-stick frying pan and add a few drops of oil.
- Pour in a
little batter and tilt the frying pan quickly so that the
batter covers the base of the pan. Fry for two minutes.
Invert the frying pan on a greased plate.
- Turn the
pancake upside down. Place a heaped tablespoon of the rice
filling on each pancake and join the edges together.
- Tie with a
string and brush with egg white.
- Place on a
greased baking tray and bake in a pre-heated oven at 200°c
for 20 minutes or until the pancakes are golden.
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