HOMEMADE CHICKEN PATTIES / RICE PARAANTHA

INGREDIENTS

Water to soak-5 cups
Salt-2 sp to water
Black cardamom-2
Clove-2-3
Soak altogether for five hours.
GRAVY
Tomato purée-1/2 cup
Onion -1 medium size
Ginger-30 gms
Garlic-10-12 cloves
Grind together onion ginger garlic
Oil-3-5 tbsp
Red chilli powder-1 tsp
Coriander piwder-2 tsp
Garam masala-1 tsp
Fresh coriander- handful

METHODS

Boil Rajma and give five to
six whistles.
Take pan add oil then onion ginger garlic paste fry well till brown.Add tomato purée and all masalas to it.Mix well and add to boiled rajma.Give two whistles and garnish fresh coriander and serve with boiled rice.Taste salt to your taste.
A dinner to complete with jeera rice and coriander mint chutney with fried papad.Helpful for kids
breakfast,dinner with grilled Veges
and soup. Enjoy the taste.

INGREDIENTS

Basmati rice-1 cup
Ghee-3 tbsp
Jeera( cumin seeds)-2 tsp
Salt -1 tsp
Fresh coriander fine chopped- handful
Water-2 cups

METHODS
Wash rice and soak for half an hour.
Take pan add ghee
Add jeera to it
Now add rice,water,salt and mix well.
Cover the pan and cook till rice is cooked.
Before serving add fine chopped coriander and mix well.
Serve hot with Rajma.

INGREDIENTS

MINT CHUTNEY

Fresh mint-50 gms
Fresh coriander-50 gms
Red onion-1 medium size
Lemon juice-2 tbsp
Anardaana( pomegranate) powder-1 tbsp
Green chilly(frozen)-4-5
Garlic-2-3 clove
Ginger- a slice
Salt to taste

METHODS

Wash coriander and mint.
Add to a blender all the above and make a thick paste.
Enjoy with Rajma Chawal and use Mint chutney as a side condiment.