Health minister takes stock of COVID-19 situation
April 18, 2020
Fat burning foods
April 20, 2020

Seasoned Steamed Rice Flour Balls

Don’t let boredome creep into your kitchen. Make the most of the lockdown, experiment, and let your family look forward to meal time. No need to go for exotic recipes, play some tricks and create magic with regular ingredients or leftovers.

(Sent by: Sandra Sudheer)


  • 1 cup rice flour
  • 1½  cup water
  • I/4tsp garam masala
  • 3tbsp coconut oil
  • 1 cup grated coconut
  • 1½tbsp Kashmiri chilli powder
  • 1tsp urad dal
  • 3 sprigs curry leaves
  • Salt, to taste


Boil water and add 1tbsp coconut oil, garam masala, salt and rice powder. Mix well and turn off the stove after 1-2 minutes. Make small balls using the dough and cook in a steamer for 3 minutes. Grind the coconut and set aside. In a pan, add rest of the coconut oil, urad dal and saute it. Then add coconut, chilli powder, salt and curry leaves. Turn off the stove. Add steamed rice balls to this mixture and toss to coat well. Serve warm.

Grilled chicken with curry and honey

(Sent by: Muhammad Abdoulmajeed Mahmood)


  • 6-7 chicken thighs
  • 1tsp salt
  • 1tbsp honey
  • 1tbsp curry powder
  • ½tsp black pepper powder
  • 2tbsp olive oil
  • 2 onions – sliced fine
  • 2tbsp red vinegar
  • 1 cup cream
  • 1-2tsp mustard
  • 1tbsp chopped parsley


Make slits on the chicken thighs with a sharp knife. Season with salt and pepper. Heat the oil in a thick, deep frying pan over medium heat, add chicken and fry for 15 minutes until browned and golden. Remove the chicken from the pan and put it in an oven dish. Add onions to the oil in pan and stir for 10 minutes until golden and tender, then add vinegar and stir.

Add curry powder, mustard, cream, salt, pepper, and honey, and mix well. Pour the mixture over the chicken in the oven dish. Cover the dish with aluminum foil and put it in the oven at 190° C for 20 minutes or until it is completely tender. Remove the foil and bake for 5 more minutes, till the pieces turn brown on top. Serve hot, garnished with parsley