Tuesday, July 7, 2009

channa vadai

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

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.

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

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.