Difference between revisions of "Biscutlus"
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# Roll each ball to oval shape. Deep fry until golden brown. Drain on absorbent kitchen paper. | # Roll each ball to oval shape. Deep fry until golden brown. Drain on absorbent kitchen paper. | ||
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[[Category:Pimento Recipes]] | [[Category:Pimento Recipes]] | ||
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[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
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[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
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[[Category:Curry leaf Recipes]] | [[Category:Curry leaf Recipes]] | ||
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[[Category:Lentil Recipes]] | [[Category:Lentil Recipes]] | ||
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[[Category:Lime Recipes]] | [[Category:Lime Recipes]] | ||
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[[Category:Lime juice Recipes]] | [[Category:Lime juice Recipes]] | ||
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[[Category:Maldivian Recipes]] | [[Category:Maldivian Recipes]] | ||
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[[Category:Maldivian Snacks]] | [[Category:Maldivian Snacks]] | ||
Revision as of 11:05, 31 March 2012
Description
Ingredients
- 300 g rice (soaked overnight, blended to a semi-coarse stage)
- 200 g Smoked Tuna (sliced thinly)
- 100 g coconut (grated)
- 150 g yellow lentil (cooked)
- 150 g Onion (sliced thinly)
- 3 cherry pepper
- Juice of 4 limes
- 8 curry leaves (chopped)
- 25 g ginger (grated)
- 20 g turmeric Powder
- salt to season
- water (to bind)
- oil for deep-frying
Directions
- Crush the Onion, cherry pepper, curry leaves, ginger with salt, turmeric powder and lime juice. Add in the coconut and Tuna.
- Mix thoroughly. Add in the rice and Lentil. Combine the ingredients. Add sufficient water to make a pliable dough. Divide the dough into small balls.
- Roll each ball to oval shape. Deep fry until golden brown. Drain on absorbent kitchen paper.
