[www.keralites.net] Halal Reipe for Ramadan-28

 

Stuffed chicken balls

• Image Credit: Supplied picture
• Stuffed chicken balls with dates and nuts.

For the chicken balls

250g minced chicken breast

15g fresh basil leaves

120g date paste

30g crushed pistachio

30g crushed cashew nuts

Salt and pepper

For the sauce

70g date paste

500ml orange juice

Salt

For the coating

3 eggs

200g plain flour

300g breadcrumbs

Salt

PROCEDURE

Mix the minced chicken with the basil, season it with salt and pepper then mince it one more time.

Mix the date paste, pistachio and cashew nuts and make small balls from this mixture.

Divide the minced chicken into medium balls and make an indent in the centre.

Stuff the chicken with a date ball then roll it by hand to enclose the dates.

Beat the eggs in a plate with a little salt.

Spread the bread crumbs in another dish.

Roll each chicken ball in flour and shake off the excess. Dip lightly in egg then roll in bread crumbs.

Refrigerate for few minutes to firm up.

To make the sauce, melt the date paste in the orange juice over low heat and season.

Fry the chicken balls in hot oil in a deep frying pan over medium heat for 6-8 minutes, depending on thickness of the chicken ball. (You can put the fried chicken balls in medium oven after frying to be sure that chicken is fully cooked through.)

Serve with the date-orange sauce.

Sparkling Lemonade

Ingredients:
2 cups cold water
1 1/2 cups lemon juice
1 cup fruit sugar or 1 cup berry sugar
1 (750 ml) bottle soda water
garnish
thin lemon slice
mint sprig
Directions:

In a large pitcher, combine cold water, lemon juice and sugar, stir until sugar dissolves.

Cover and refrigerate until chilled.

Just before serving, gradually add soda water down edge of pitcher, stir to mix.

Garnish.

Pour lemonade over ice cubes in glasses.

Garnish each serving with lemon slices and mint sprig.

Engr.Sulthan

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