LEFTOVER RICE CHILLA / PANCAKE

I always love the crispy savoury pancakes. Most savoury pancakes make use of just grains or lentils in water with few spices, the preparation work is very simple and taste great! This is a very nice way to use leftover rice and also a very filling breakfast with chutney.

Recipe Source & Acknowledgement: Homely Food 

INGREDIENTS:
3/4 Cup Left Over Cooked Rice
1 Medium Onion (finelly chopped)
1 Tomato (finelly chopped)
8-10 Curry Leaves (chopped)
2 Cups Wheat Flour (atta)
3 Green Chillies (finelly chopped)
1/2 tsp Minced Ginger
3 tbsps Finelly Chopped Coriander Leaves (cilantro)
2 tsps Roasted Coriander seeds (crushed)
1/4 tsp Asafoetida
1 tsp Kashmiri Red Chilli Powder
1 tbsp Oil + More for Making Pancakes
Salt to taste
Water as required

METHOD:
In a large bowl combine rice and chopped onion. Mash rice a little.

Add wheat flour, chopped curry leaves, green chillies, minced ginger, crushed coriander seeds, 1 tbsp oil, asafoetida, Kashmiri red chilli powder and salt in it. Mix nicely. Pour water to get dosa batter consistency. 

Now add chopped tomatoes and coriander leaves in it. Fold well.

Heat a dosa tawa, grease it with a little oil. Pour a laddle full of batter just like a dosa. Let it cook one side.

Pour little oil on side to make easy to turn. When the bottom side is done, flip over to cook other side.

Cook the remaining batter like same way. Once cooked serve hot with chutneys or ketchup or even plain curd. Leftover rice is used in a new and yummilicious way. Enjoy!!!

Sending to: Homely Food Event / Giveaway

Sending to:  "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: Vimitha's Hudson Canola Oil Hamper

RAVA (SEMOLINA) IDLI

Rava idli is a filling breakfast, and very unique for its flavour. The batter not like to be fermented like idlis, a famous South Indian staple food is very easy to make at home. We loved the soft and spongy rava idlis and enjoyed a lot as they can make without any preplanning.

 

INGREDIENTS: (For Making 12 nos of Idlis)
1 Cup Roasted Rava / Semolina
1 Cup Thick Curd (well beaten)
6 nos Broken Cashewnuts and few whole cashews (roasted), cut in halves
2 tbsps Finelly Chopped Coriander Leaves (cilantro)
1 tsp Baking Soda
1/4 Cup Water
1/8 tsp Turmeric powder
Salt to taste
3-4 Green Chillies (finelly chopped)

FOR SEASONING:
1 tbsp Oil
1 tsp Clarified Butter (Ghee)
3/4 tsp Mustard seeds
1 tsp Bengal Gram (chana dal)
1/2 tsp Splitted Urad Dal
1/8 tsp Asafoetida
5-6 Curry Leaves (chopped)

METHOD:

Heat oil and clarified butter in a tadka pan. Add mustard seeds, when it starts to pop up, add urad dal, bengal gram, asafoetida and curry leaves. Saute for 30-40 seconds. Switch off the heat now. Add seasonings with 1 cup semolina and a pinch of turmeric powder. Mix well.

Now add 1 cup of curd, broken cashew nuts and baking soda in it and mix. Leave it for 2 minutes.

Now add 1/4 cup of water and salt fold well. Again keep it aside for 15 minutes.

Add chopped coriander leaves and green chillies in it. Fold well. Set it aside.

Grease idli mould, place a halved cashew on each mould.

Now pour a ladleful batter on each mould.

Arrange idli stand properly.

And place it inside microoven. Micro it for 4 minutes on 100 MW power. Switch off and Keep it inside for another a minute.

Take out from the moulds.

Serve immediately with Mint Coconut Chutney or any chutney and podi of your choice.

 

Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights



 Sending to: Vimitha's Hudson Canola OIl Hamper

 

RAGDA PATTIES

Recipe Source and Acknowledment: Homely Food

My today's recipe is a famous street food of Maharashtra. Simply it is known as Aloo Tikki Chaat in Northern India, but there we don't add ragda in it. Mouthwatering fabulous chaat, I changed few ingredients according to my taste, its came out just awesome. Instead of patties, you may eat ragda topping with chutneys, onions, coriander, sev with pav. This yummilicious dish is a fulfilling evening meal. Tastes trully great!!

INGREDIENTS:

FOR RAGDA:
1 Cup Dried White Peas (vatana)
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
1/2 tbsp Ginger - Garlic paste
2 Medium Onions (finely chopped)
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Garam Masala
1 Large Tomato (chopped)
4-5 Green Chillies paste (as per taste)
A pinch of Baking powder
1&1/2 tbsps Coriander Leaves (cilantro)
4 tbsps Oil
Salt to taste

FOR (making 13 nos.) PATTIES: 
4 Boiled Potatoes (Peeled)
2 tbsps Bread Crumb
2 tbsps Corn Flour
1/2 tbsp Ginger - Garlic paste
1 tsp Cumin powder
2 tsps Coriander powder
1/2 tsp Turmeric powder
1 tsp Chaat masala
1/2 tsp Garam masala
Salt to taste
1 tbsp Oil

TO SERVE:
50 gm Sev
2 tbsps Finely Chopped Onion
4 tbsps Green Chutney
4 tbsps Sweet Tamarind Chutney
2 tbsps Finely Chopped Coriander Leaves

Please check GREEN CHUTNEY & SWEET TAMARIND CHUTNEY here...

METHOD:

METHOD TO MAKE RAGDA:

Soak white peas in water for overnight. Wash and drain water completely.

Add 3 cups of water, turmeric powder and baking powder with white peas. Pressure cook it upto 4-5 whistles, till peas are tender. Let is cool natuarally. Set it aside.

Heat oil in a pan or wok. Add mustard seeds, when it splutters, add ginger-garlic paste in it. Saute for few seconds, add chopped onion in it. Fry till onion turns light brown.

Add red chilli powder and garam masala in it. Fry for another minute.

Pour chopped tomato, green chilli paste and salt in it. 

Fry till spices leaves oil.

Mix cooked white peas along with water in it. Fold nicely.

Let it cook for another 4-5 minutes. Sprinkle chopped coriander leaves on the top. Mix nicely and switch off the heat now.

Ragda is now ready to serve. Keep aside.

METHOD TO MAKE PATTIES:
Peel and mashed potatoes nicely.

Add ginger garlic paste, cumin powder, turmeric powder, coriander powder, garam masala, chaat masala and salt in it.

Again pour bread crumb and cornflour in it. Mix all together very nicely.

Heat non-stick tawa. Add 1 tbsp oil in it. Grease tawa nicely. Take out a lemon sized mixture, press lightly at the top and give a flat round shaped tikki or patties. Place it on the tawa. Like the same way, arrange 6-7 patties on the tawa at a time. Leave 2-3 minutes and turn the opposite side of tikkis. Wait for another 2-3 minutes. 

Repeat to make the remaining patties. Shallow fry till the patties are golden brown and crisp from both sides. Keep it aside.

HOW TO SERVE:
For serving, place two patties on a plate.

Pour ragda over those patties.

Pour some green chutney and sweet tamarind chutney on the top.

Add chopped onion and coriander leaves in it.

Sprinkle 1 tbsp sev on the top.

Serve immediately.

Sending to: Homely Food Event / Giveaway

Sending to:  "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: Vimitha's Hudson Canola Oil Hamper

SWEET TAMARIND (KHEJUR - IMLI) CHUTNEY

This truelly scrumptious accompaniment is flavoured by red chilli powder, fennel powder, cumin powder, chaat masala and black salt. It is an exotic sweet and sour chutney using dates and tamarind. This toothsome chutney can be had for making chaat items or serve on the side of a snack.

INGREDIENTS:
1 Large Lemon Sized Ball of Tamarind (imli)
15 nos Dates, deseeded and chopped (khejur)
2/3 Cup Sugar
1 tsp Chilli Powder
1 tsp Roasted Cumin Seeds Powder (jeera)
3/4 tsp Fennel Seeds Powder (saunf)
1 tsp Chaat Masala
1/2 tsp Black Salt
1/2 tsp Salt
Water as required

METHOD:
Soak tamarind in 1&1/2 cup warm water for 10 mins. Squeeze tamarind for getting pulp and sieve the juice of tamarind.

Grind tamarind with dates to make a coarse paste. Heat a sauce pan, add tamarind-date mixture along with tamarind juice and bring it to a boil. 

Add sugar, chilli powder, cumin seeds powder, fennel powder, chaat masala, black salt and regular salt in it. Keep stirring for 4-5 minutes in low heat. Switch off the heat, chutney is ready now. 

Let it cool and store in refrigerator for few weeks. Serve with any yummy chaat item or snacks. Yummy!!!