Coat the rice balls with the egg and then roll in the breadcrumbs. Heat the oil in a deep-fat fryer or in a deep, heavy-based saucepan to 190C. (CAUTION: Hot oil can be dangerous; do not leave ...

Love Sweet Corn? Try These Mouth-Watering Dishes! Mix boiled sweet corn with onions, tomatoes, lemon juice, and chaat masala ...

Roll the rice balls first in the egg, then in the breadcrumbs, then shallow or deep-fry in hot oil on all sides until golden, about 5 minutes or so. Drain on kitchen paper, and serve warm or cold.

Typically, you grab arborio rice to make risotto, then use the cooled down finished product to make a fresh batch of ...

Pointed gourd (parwal) stuffed with sweet khoya and dry fruits, giving a unique mix of juicy and creamy flavors. A rich, deep ...

A seasoned rice dish is third up in our series on “oage-san,” a term of endearment used for “abura-age” (thin deep-fried tofu) found in Kyoto's kitchens. The recipe’s fried tofu cut into ...