evening snack/quick snack COOKED RICE PAKORA

Hey guys after long time right? Today just thought dont want to delay in updating my recipes. Hope you guys are having a healthy and happy life .... Ok coming about the recipe now...
Whenever not in a mood of doing some elaborate snack or whenever we have unexpected guest visits we can make this pakoras very easily. It does nt need much ingredients. Just take the left over cooked rice and mix with other ingredients and fry it , you will get an tasty pakora....
For the change and more nutritive value you can add colourful grated vegetables for that extra taste....

COOKED RICE PAKORA

INGREDIENTS:
cooked rice-1 cup
rice flour-1 tbsp
chopped onions-1/4 cup
chopped green chillies-1 tbsp
salt as needed
curd or sour buttermilk-2tbsp for mixing
Coriander leaves chopped-1 tbsp optional
oil for frying

METHOD:
Slightly mash the cooked rice. Mix all the ingredients and keep it aside. Heat oil in a pan. Once oil is ready take the rice mix and fry it as a small balls. once fried remove it on the tissue paper and after a minute serve hot with sauce or simply like that.

NUTRITIVE VALUE:
Has carbohydrate and fat and traces of vitamin C and minerals. If you add vegatables it will give you more nutrients depending on what vegetable you add. Its an healthy and quick snack for anyone.

Comments

MUDAKATHAN KEERAI / BALOON VINE PLANT

MUDAKATHAN KEERAI / BALOON VINE PLANT RECIPES The Tamil system of medicine has incorporated Ayurveda, Unani and Siddha system to treat a number of everyday problems with natural herbs and minimal side effects. One such herb is the Mudakathan keerai. The botanical name is Cardiospermum halicacabum, but it is commonly known as the balloon vine. Found locally in villages and peripheries of Tamil Nadu, it can be identified as a climber having balloon like fruits. The leaves, roots, seeds and the baby leaves of this plant are all used for kaleidoscopic medicinal purposes. It can be used both internally and externally. Mudakathan keerai or leaves has strong anti-inflammatory properties. It gives noticeable relief in patients of arthritis, joint pain and even gout patients. The oil made out of this herb can be used externally. The powder obtained from the leaves is mixed in popular south Indian dishes and is used for internal consumption. A combination of the two g...

UGADHI (TELUGU NEW YEAR)PACHADI

UGADHI Ugadi is celebrated in many states like Maharashtra, Karnataka and Andhra Pradesh. Significance of Ugadi: The name "Ugadi" came from Yuga + Aadi which means "Beginning of a New age. It is believed that the creator according to Hinduism, Lord Brahma started his work of creation on the Chaitra suddha padhyami(Ugadi). Customs IN UGADHI Preparations for the festival begin a week ahead. Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement. On Ugadi Day, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to ...

INDIAN basic gravies

basic Indian gravies Kadhai gravy This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai. The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish. INGREDIENTS Tomatoes 1 kg Cream 100 ml oil 100 ml Ginger 20 gm garlic 20 gm green chilies 10 gm coriander 50 gm capsicum 100 gm ginger garlic paste 20 gm kadhai spices ,crushed (corriander seeds3 gm, fennel seeds2 gm, cumin seed2 gm, black pepper whole2 gm, red chili whole2 no) 10 gm red chili powder 5 gm turmeric powder 2 gm coriander powder 10 gm salt 20 gm kasoori methi powder 5 gm sugar 5 gm METHOD Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic past...

yum n fit

Search This Blog