Rice Pakoda

This recipe was prepared using leftover rice.

RICE PAKODA

INGREDIENTS:-

Leftover Rice - 1 cup ( approx. 250 gms)

Thinly Sliced Onion - 1

Finely chopped Curry leaves - 1 leaflet

Finely chopped Coriander leaves - 1 tbsp

Salt - to taste

Sambhar Powder - 1 & 1/2 tsp

Garam Masala Powder - 3/4 tsp

Turmeric powder - 1/4 tsp

Corn Flour - 2 tsp

Besan Flour - 2 tsp

Oats Powder - 2 tsp

Asafoetida - 1/8 tsp

Grated Ginger - 1/2 tsp

Oil for deep frying

METHOD:-

Add all the ingredients given under ingredients list except oil. Smash well using hands. 

Heat oil in a Kadai. While making Pakodas, there is no definite shapes like vadai or bajji. Drop the pakoda mix little by little. Fry it in sim flame for 2 minutes and increase the flame to high. Flip it and fry the other side too. 

Crispy Crunchy Rice Pakodas are ready. It lasts the crunchiness throughout the day.

JACKFRUIT MINI PANCAKE

Seasonal fruits and vegetables retain more nutrients than their counterparts making them the better choice for the health. Seasonal fruits being, Mangoes and Jackfruits, occupies the major space in the market.

I tried this receipe using Jackfruit. (This recipe is similar to Apple-Carrot Pancake. )  Jackfruit is rich in Vitamins, Minerals, Anti-oxidants. It increases Red blood Cells, thereby preventing anemia. It also prevents Colon Cancer, protects Eyes and reduces Asthma symptoms. 

JACKFRUIT MINI PANCAKES

INGREDIENTS:-

Jackfruit edible pieces -  5 nos

Organic Sugar/brown sugar - 1tsp

Salt - a pinch

Cardamom Powder - 1/8 tsp

Oats Powder - 50 gms

Wheat flour - 50 gms

Lukewarm milk - 50 ml ( use the same cup for measuring all)

Ghee - for making pancakes.

METHOD:-

In a mixer jar, add all the ingredients except Ghee. Add required milk for grinding the mixture to a fine paste. Now transfer the contents to a bowl. Add wheat flour and oats powder to it. Mix well to avoid lumps. If needed milk/water can be added to make a pouring consistency or in dosa batter consistencey. Set aside for 15 minutes. Check the consistency.

Heat a non-stick dosa tawa, or Pancake tawa, with little ghee. Pour a small laddle full of batter and spread gently, neither thick nor thin. Cover with lid and cook in sim flame. After 5 minutes, flip the other side, allow it to cook for 5 minutes. Remove from the flame, once it is done.

Now pancakes are ready to be served.

MATHUR VADAI

"Mathur" is a village in Karnataka state, famous for this Vada and so named after it. A simple recipe which needs no grinding of batter which we usually do for other vadas. There are many variations in preparing this vada. I have given this recipe since it came out very well, after getting a chance to watch this recipe in a cookery show on television.

Preparation time - 15 minutes
Serves - 6

INGREDIENTS:
Rice flour - 1 cup
Sooji/ Rava - 1 cup
Maida/All purpose flour - 1 cup
Cumin - 1 tsp
Green chilly - 2
Pepper powder - 1/2 tsp
Crushed ginger - 1 tsp
Onion - 2
Coriander leaves - a handful
Curry leaves - 2 leaflet
Asafoetida - 1 tsp
Salt - as required
Oil - for deep frying

METHOD:
1. Chop Onions & green chillies finely.
2. In a bowl, add rice flour, rava, maida & salt and mix well.
3. Add chopped onions, green chillies, cumin, pepper powder,crushed ginger, asafoetida, chopped coriander leaves and curry leaves and mix well.
4. Add water little by little and make a non sticky dough.

5. Leave it for 5 minutes.
6. Heat oil in a pan and take a small ball of dough, grease a plastic sheet with little oil and flatten the ball as thin as possible.
7. Make hole in the center if preferred. Even little water can be greased on the sheet instead of oil.
8. Fry the flattened vadas in oil one by one until light brown.
9. Tasty and crispy Mathur vada is ready to be served hot with Onion/Coconut/tomato chutney.

Note:

• If the vadas are not flattened well before frying, the vadas may turn chewy.
• To get the crispness, it should be flattened well before frying.
• See to that it doesn't break will frying in the oil. If puffing occurs, use a fork to to make few spots on the vada before frying.