RICE AND SUJI PANCAKES

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS

Rice - 1 cup

 Suji - 1/2 cup

Curd - 1/2 cup

Baking powder - 1 tsp
Salt - to taste

Capsicum - 2 tbsp
Chopped tomato - 2 tbsp

Chopped - onion 2 tbsp
Chopped potato - 2 tbsp

Chopped green chilly - 1

Chopped coriander leaves - 1 tbsp
Eno fruit salt - 1 tbsp

Clarified butter - 2 tbsp

METHOD
Soak rice for 3 - 4 hours now blend to make a paste.

Take a bowl add rice paste,suji,curd and salt and whisk well,the batter will be thick.

Now add all the  chopped veggies and mix well add eno fruit salt and one tbsp water and mix well

Heat clarified butter in a pan.

Add one spoon batter and  don`t spread it

Drizzle one tsp clarified butter and cover it.

Flip it and cook on the other side.

Serve hot.

MANGO LADOO

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 10

INGREDIENTS
Mango pulp - 1 cup
Clarified butter - 1 tbsp
Mawa - 1/2 cup
Sugar - 2 tbsp
Cardamom powder - 1/4 tsp
Poppy seeds - 2 tbsp

METHOD
Dry roast the poppy seeds.
Heat clarified butter in a pan add mango pulp and mix well.
Keep stirring continuously until 10 - 15 mins in low flame.
Cook till thick and mixture leaves the pan now add mawa and mix well
Now add sugar and water in a pan and make thick consistency and add mawa and mango mixture keep stirring continuously until thick
Turn off the flame.
Once cooled, to make ladoo and coat with poppy seeds

DAHI JAM KE KABAB

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Fresh hung curd      - 1 cup
Roasted walnut  -  2 tbsp
Sattu - 2 tbsp
Black pepper powder - 1/4 tsp
Coriander powder - 1 tsp
Javitri powder - 1/4 tsp
Bread crumb    - 1/2 cup
All purpose flour - 2 tbsp
Chopped green chilly - 1
Salt   -   to taste
Mixed fruit jam - 1/2 cup
Oil     -   for frying

METHOD
Take a bowl combine all the ingredients except oil,all purpose flour,mixed fruit jam and  bread crumb and mix well.
Shape each ball t and stuff one tsp jam
Take a bowl add all purpose flour,salt and 2 tbsp water and make the batter
Dip the hung curd ball into all purpose flour batter and  coat them with bread crumb.
Deep fry in hot oil until golden in color.
Flip  once in between.
Always cook in medium flame.
Serve hot with tea.