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| 1. Brown Rice Idli |
| Ingredients |
- 4 cup Brown rice
- Salt to taste
- 1 tsp Rai
- Few kadhi patta
- 1or2 green chilies slit
- 2 tsp eno (fruit salt)
- Few Methi Leaves
- ¼ tsp oregano
- 1 cup curd
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| Method |
Soak brown rice overnight. Grind it to a fine paste add salt and curd and keep it for fermentation at least for 2 hours while putting in a idli container add fruit salt. Heat water in an idli steamer, pour the batter mix few methi leaves & steam them for 10-15minutes. Heat oil in a non-stick pan; add rai, kadhi patta & Green chilies. Pour it over the idli’s & serve hot.
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| 2. Rice Lentil Kebab |
| Ingredients |
- 1 cup boiled brown rice, cooled completely
- 1 cup boiled red lentils fully drained
- 3 green chilies
- 2 tsp ginger chopped
- 2-3 flakes garlic, peeled
- 2 tsp lemon juice
- 2 tbsp fresh mint leaves finely chopped
- 2 tbsp fresh coriander leaves finely chopped
- 2 tbsp. Roasted channa powder
- 1 tsp roasted cumin powder
- ½ cup breadcrumbs
- 2 tsp olive oil
- Salt & black pepper powder to taste
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| Method |
Grind ginger, garlic, and chilies, to a coarse paste in a mixer. Heat oil, add paste, stir for a few seconds Add lentils, rice, salt, and cumin and pepper powder, mix well. Take off fire; add lemon juice, mint and coriander leaves and mix it well. Cool mixture in a large plate, mash roughly with hand or masher. Sprinkle roasted channa powder over mixture, mix gently. Make flattish round or patties of desired shape. Roll each in breadcrumbs to coat all over. Keep in refrigerator for half an hour, remove and bring to room temperature.
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