channa vadai

Ingredients

Channa dhal - 1cup

Rice - 2tsp

Red chilli (dry) - 2nos

Hing - little

Curry leaves - little

Corriander leaves - little

Salt - as needed

Cabbage or onion - 1/2 cup

Oil - for deep frying

Method

1. Soak channa dhal and rice together for 8hours.

2. Grind it with chilli, hing and salt. Transfer it into a big bowl. To it add cut onions or cabbage, curry and corriander leaves.

3. In a kadai add enough oil for deep frying and once hot, take a small batter of the above said, shape it into small balls and flaten with hand and drop in oil. Turn both sides and remove when it is golden in color. Serve hot with chutney or sause.

Coral and green rice

It is nothing but our tomato rice with a little modification.

Ingredients
Basumati rice - 1cup
Green pepper - 1no
Onion - 1no
Pepper - 2tsp
Cloves - 3nos
Cinnamon - a small stick
Oil - 6-7tsp
Tomato - 2nos
salt - as required

Method
1. Wash rice and soak in water for 10min.
2. Make a puree with tomato by adding little water.
3. Heat a kadai, add oil and once hot add cloves, cinnamon and ground pepper. Then add onion and green pepper cut into small pieces. Fry for a while.
4. Drain the rice and add it to the above mixture and mix thoroughly till the rice is dry. Remove from heat and transfer into electric rice cooker. Add salt and then the tomato puree. Once ready garnish with cashew and corriander leaves and serve hot. 1 cup rice - 2cup tomato puree.