Rice-mint pakoda

Ingredients:

Cooked Rice - 1 cup

Maida - 3 Tbsp

Sooji - 3 Tbsp

Rice flour - 5 Tbsp

Chopped onion - 1

Chopped carrot - 1

Ginger-garlic paste - 1 Tbsp

Soaked and drained channa dhal - 3 Tbsp

Dry grind:

Green chillies-3

Red chillies-3

Cumin seeds-1 Tsp

Omum seeds-1 Tsp

Mint leaves-few

Curry leaves- 1 sprig

Asafoetida-3 pinches

Salt-to taste

Method:

Secret of Success - To get very crispy pakoda:

Do not add even a single drop of water.

1. With the help of vegetable chopper chop cooked rice just like rava granules.
2. Tip: To get like rava granules cooked rice can be kept in refrigerator.
3. To this, add maida, sooji and rice flour and run it once again.
4. Take the whole mixture into a big bowl.
5. To this add all the remaining ingredients.
6. Mix well with hands.
7. Drop just like pakoda in hot oil.
8. Fry on medium heat until it sounds crispy.
9. Serve hot.

Raw rice - Moong dhal pongal

Ingredients:

1. Rice - 3/4 cups
2. Moong dhal - 1/4 cup
3. Water - 5 cups
4. Ghee - 8 Tbsp
5. Freshly ground black pepper powder - 3 tbsp
6. Cumin seeds - 3 tsp
7. Curry leaves - 1 sprig
8. Cashew nuts - 8
9. Salt - to taste

Method:

1. Cook moong dhal separately.
2. Boil water.
3. When it starts to boil add washed rice to it and cook on medium heat until it is cooked and little bit mushy.
4. Now add cooked moong dhal and mix well along with salt.
5. In a separate pan, to the hot ghee add black pepper powder, cumin seeds, curry leaves and cashew nuts and keep stirring.
6. When the cashew nuts turns to reddish in color, add this mixture to the pongal and stir well.