Rice Cutlet

Ingredients:

1 small bowl cooked rice
2 boiled potatoes
salt as per taste, 1/2 tsp
green chilli-ginger-garlic paste
cornflour
bread crumbs
1 spoon coriander leaves
oil


Method:

Mix all ingredients except oil ogether.
Mash using potato masher.
Divide into 6 balls. Shape them into cutlets and deep fry in hot oil.
Serve the crisp cutlets with ketchup and pudina chutney.

Tip- You can prepare this with leftover rice or pulao also. Comes out really delicious!

Aval (Beaten Rice) Bath

Ingredients

250 gms of Aval/beaten rice
2 cups water
1/2 tsp salt (or in need)
2 tbsp chopped coriander
10 Curry Leafs
6 Red chillies
3 pieces chopped garlic
1/2 tsp mustard seeds
1/2 tsp Jeera
5 tbsp oil
200 gms of chopped onion
2 full cucumber (chopped)
1 tsp Masala powder


Method:

Wash the Aval and keep them aside.

Heat oil in a pan. Add mustard seeds, jeera, red chillies, curry leaves, coriander leaves, chopped onion, garlic and salt to taste.

Cook for 2-3 minutes on low flame. Then add Masala powder (Chilli and Coriander powder will compensate for the masala powder).

Add 1/2 cup of water, cucumber, aval.

Let the preparation cook for 2-3 minutes on low flame.

Remove the preparation from flame and put it in a bowl. Aval is ready, garnish with curry leaves and enjoy this authentic South Indian dish.

Aval (Beaten Rice) Bath

Ingredients

250 gms of Aval/beaten rice
2 cups water
1/2 tsp salt (or in need)
2 tbsp chopped coriander
10 Curry Leafs
6 Red chillies
3 pieces chopped garlic
1/2 tsp mustard seeds
1/2 tsp Jeera
5 tbsp oil
200 gms of chopped onion
2 full cucumber (chopped)
1 tsp Masala powder


Method:

Wash the Aval and keep them aside.

Heat oil in a pan. Add mustard seeds, jeera, red chillies, curry leaves, coriander leaves, chopped onion, garlic and salt to taste.

Cook for 2-3 minutes on low flame. Then add Masala powder (Chilli and Coriander powder will compensate for the masala powder).

Add 1/2 cup of water, cucumber, aval.

Let the preparation cook for 2-3 minutes on low flame.

Remove the preparation from flame and put it in a bowl. Aval is ready, garnish with curry leaves and enjoy this authentic South Indian dish.

Onion Pakoda

Ingredients:

Kadalai Maavu (Besan) 1 cup
Green Chillies 2 finely chopped
Rice flour 2 tsp
Rawa 1 tsp
Onion chopped 1 cup
Salt to taste
Red Chilli Powder to taste
Coriander and Curry Leaves
Oil for deep frying
Water to knead.

Directions:
- In a mixing bowl, add Onion slices, Chopped Green Chillies, Coriander and Curry Leaves and Salt
- Mix the above ingredients and add besan, rawa and rice flour
and mix thoroughly.
- Sprinkle 2-3 spoons of water gradually to bind the batter
- Do not pour water as it will absorb a lot of oil later. Water is only for binding the contents and avoid kneading it but mix gently with hands
- The mixed batter should be bit dry and thick
- Heat Oil in a kadai, roughly make small fritters and deep fry in oil.
Drain out excess oil and store in an air tight container.

SALT CHEEDAI

Ingredients -
- 2 Cups raw rice
-1/4 Cup urad dal
-1/4 Cup butter
- A pinch asafoetida
-2 table spoons of finely cut coconut
- Oil for deep frying
- Salt to taste
Cooking Instructions-
Soak rice in water for an hour and drain it.•Now spread it over a piece of cloth or paper.
After 2-3 hrs grind it in a mixie.
Fry the rice flour on low heat until brown. (You can use the packed rice floor to prepare the cheedai alternatively.
Sift through a coarse sieve so that there are no lumps.
Fry the urad dal until it is light brown and dry grind it in the mixie to a fine powder.
Mix it with the rice flour.
Add butter, asafoetida, and salt to taste.
Add water to make thick dough.
Make small balls of the dough and spread them on a wet towel.
Heat the oil and test fry one or two cheedai covering the oil partially with a lid because at times the dough splits miserably or even splutters.
Then fry remaining cheedai until golden colour.
Put 10-15 cheedai at a time in the oil.