Khana- Indian Recipes and Cuisine

Method

For pakodas Step 1: cut onion sand green chillies finely
Step 2: Soak bengal gram in water for 2 hours, grind into a coarse paste.
Step 3: Mix onions, green chillies, aniseeds, coriander leaves and salt, mix well and make small balls.
Step 4: Heat oil in kadai and drop the balls and deep fry till colour.
Step 5: wash the rice and soak in water for 20 minutes.
Step 6: Heat oil in a pressure pan, season with cumin seeds, cloves, cinnamon stick, black pepper, cardamoms, slightly fry the spices and add mint leaves, stir.
Step 7: Add soaked rice turn off the heat and keep frying. Then add 4 cups of water.
Step 8: Stir well, add salt and bring to boil. Cook on a low flame till the rice is cooked.
Step 9: Spread a layer of the prepared rice in a dish plate. Then arrange the pakodas over the pulas.
Step 10: Garnish with coriander leaves and sliced tomatoes. Serve hot with raitha.

Ingredients

Rice - 2 cups

Mint leaves - 1 small bunch

Tomato - 1

Cumin seeds - 1 tsp

Cloves - 4

Cardamoms - 3

Cinnamon - 1 inch stick

Black pepper - 5

Coriander leaves - 1 small bunch

Oil - 1 tbsp

Salt to taste

For pakodas

Bengal gram - 1/2 cup

Onion s - 2

Aniseed - 2 tsp

Coriander leaves - little

Salt to taste

Oil for deep - frying