When they hear that there is rice on the menu, most of the customers' mouths turn to Bengali panch. Many adults also do not like to eat rice at all. So what should be left out of the kitchen? Here are 4 delicious bhindi recipes. If you cook rice like this, you will chew your fingers in big and small pieces!
Crispy fried rice
Cut the dough in half lengthwise. Mix gram flour, rice powder, chilli powder, coriander powder, garam masala and amchur. Add salt just before frying. Adding salt beforehand can make the rice watery and soft. Heat oil in a pan and fry on medium heat until golden and crispy.
Pour the onions
Mildly sweet and salty, this pada goes well with roti or rota. Cut the shallots into four pieces and the onion into large pieces. Fry the dal in two spoons of oil on medium heat. In the same pan fry the cumin seeds and onions with a little more oil. When onions are golden, add ginger-garlic paste, turmeric, chili powder and coriander powder. Then stir in the chopped tomatoes. Pour in the fried dal, cover and let it boil for 2-3 minutes on low flame.
Masala Rhandas Gravy
Cut the dal into pieces and fry in hot oil until golden. You can use a little lemon juice or amchur while frying to reduce the stickiness of the rice. In the same pan fry cumin seeds, asafoetida, onion, green chillies and ginger-garlic batter. Grind well with turmeric, coriander powder, chilli powder and salt. If you want, you can give a little whipped curd. Finally with the fried rinds, sprinkle kasauri methi/garam masala and let it boil on low flame for 2-3 minutes.
South Indian style Rhandas
Cut the rind into small pieces. Heat oil in a pan and add mustard seeds. Then fry half a teaspoon of urad dal, hing and curry leaves. When the dal is light golden, stir and boil for 5-7 minutes without lid on medium flame. When the stickiness is gone, add sambar masala or turmeric-chili powder. Cook till the dal turns soft and at the end stir in the grated coconut for a minute, switch off the gas.
Pour the curd
Fry the rind pieces until golden. In the same pan add little oil and let the cumin seeds boil. Fry until golden with chopped onion and ginger-garlic batter. Stir in the turmeric, chili powder and coriander powder and reduce the heat. Now pour half a cup of whipped curd slowly and keep stirring continuously so that the curd does not curdle. When the masala starts to release oil, add the fried dal and garam masala. Boil for a few more minutes and reduce.