Capsicum Rice | Capsicum Recipes

I
love rice recipes, so today I wanna share one more flavorful capsicum rice recipe
with all of you. It’s really yummy and colorful recipe which attracts everyone
easily to grab full platter. Bell pepper
tastes really great, tender and crunchy which combined with rice and flavorful
spices. You can add roasted peanuts or cashews in this recipe if you like it. You
can serve this rice recipe with raita.

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Category: Rice
Ingredients:
2 Cup Rice,
cooked
1 Cup Bell
Pepper/ Capsicum, chopped (red, green, yellow)
1/4 Cup Sweet
Corn Kernels
1 Tsp. Ginger
Paste
2 Green
Chilies, chopped
Salt to
Taste
1 Tsp.
Coriander Powder
1/2 Tsp. Urad
Dal
2 Dried Red
Chili, whole
5-7 Curry Leaves
1/2 Tsp. Cumin
Seeds
1/2 Tsp. Mustard
Seeds
Pinch of Asafoetida
1 Tbsp. Oil
Instructions:

Heat the
oil in wok and add cumin seeds, mustard seeds, asafoetida, urad dal, dried red
chili and curry leaves.
When they
starts splutter, add ginger paste and green chilies and sauté two minutes.
Add chopped
bell pepper and boiled sweet corns and sauté until to tender.
Add salt
and coriander powder and mix it.
Add cooked
rice and cook for 5 minutes more on medium flame.
Remove from
the flame and garnish with coriander leaves. 
Serve hot
capsicum rice with raita or curd.

Tags:
how to cook capsicum rice, how to
prepare capsicum rice, capsicum rice recipe, rice recipes, capsicum recipes,
bell pepper recipes, colourful rice recipe, easy way to cook fried capsicum rice,
instant rice recipe, lunch or dinner menu recipes, lunchbox recipes, easy
tiffin recipes, main course- rice recipes, chawal recipes, capsicum masala rice
recipe.

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Instant Tomato Idli

This time I choose Instant dosa and idli
theme under BM 34. For this theme, I prepared Tomato idli, which made with
tomato puree and semolina. The idlis come out very well and look so delicious. You can serve this idli as snack with green chutney
or coconut chutney or even serve with sambhar as side dish. 

Preparation
Time: 15 Minutes
Cooking
Time: 25 Minutes
Servings:
4
Category:
South Indian Cuisine
Ingredients:
1 1/2 Cup Semolina
2 Tomatoes Paste
1/2 Cup Sour Curd
2 Tbsp. Rice Flour
1 Tbsp. Coconut, finely chopped
1 Green Chili, chopped
1 Pckt Fruit Salt
Salt to Taste
2 Tbsp. Coriander Leaves, chopped
For
Tempering
1 Tbsp. Oil
1 Tsp. Mustard Seeds
7-8 Curry Leaves
1/2 Tsp. Toor Dal
Pinch of Asafoetida
Instructions:
Sieve the semolina and rice flour
together.
Add salt, tomato paste, coconut, green
chili and coriander leaves.
Heat the oil in tadka pan and add
tempering ingredients, when they starts splutter remove from the flame. Add
tempering into semolina bowl and mix it.
Add sour curd and fold it until to smooth
consistency.
Grease the idli mould using ghee and keep
ready with steamer.
Add eno and mix it and immediately pour
the batter into idli mould to steam for 15 -18 minutes.
Remove the idlis and serve hot with
sambhar or green chutney as snack.
Notes:
Add water for smooth batter, if required.
You can add chop onion too for more flavorful idli.
Tags: how to make idlis, tomato idli recipes, idli recipes,
south indian cuisines, instant idli recipes, tomato flavour idli, how to
prepare tomato idli at home, healthy recipes, low calorie breakfast recipes,
instant recipes.  Blogging Marathon page for the other Blogging Marathoners doing BM#34

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Pasta with Roasted Bell Pepper Sauce| Pasta Recipes

Pasta is a staple food of Italian cuisine, which
served with lots of variations. Typically pasta is made from durum wheat flour
or maida, but I prefer semolina based pasta to eat which is healthier than
maida based. This pasta dish is really delicious and tasty with roasted bell
pepper sauce. For this recipe you have to roast the bell pepper on stovetop,
mashed with tomatoes and prepare sauce.
Pasta, especially whole wheat pasta, is known
to have several health benefits. Whole wheat contains considerable amount of
minerals such as magnesium, iron, calcium, zinc, potassium and manganese.
Minerals are important for the body because they help with the structure of
bones, regular heartbeat, and take part in regulating cell growth. 
  

Preparation
Time: 20 Minutes
Cooking
Time: 15 Minutes
Servings:
4
Category:  Pasta & Noodles
Ingredients:
1 Cup Twisted Pasta
1 Medium sized Red Bell Pepper
2 Tomatoes, chopped
Cheese, grated for garnishing
1 Tsp. Chili Flakes
1 Tsp. Oregano
Black Pepper to taste
Salt to taste
1 Tbsp. Olive Oil
Instructions:
Boil the pasta with water and 1 tsp.
olive oil. (How to Boil Pasta)
Roast the bell pepper directly on stove
and peel it burnt skin.
Roast the chopped tomatoes with 1/2 tsp.
oil in pan for 2-3 minutes and keep aside to cool.
Blend the roasted bell pepper and
tomatoes in mixer until to smooth consistency puree.
Heat the 2 Tsp. olive oil in non-stick
pan and add bell pepper puree, sauté for few minutes.
Add black pepper, oregano, red chili
flakes and salt and mix well. Add boiled pasta and mix it.
Garnish with grated cheese and serve
hot. 
Notes:
You can use any pasta or macaroni which
you like, I prefer semolina based pasta.
Tags: how to cook pasta recipes, roasted bell pepper recipes, bell
pepper pasta recipes, easy pasta recipes, Italian recipes, pasta with roasted
bell pepper recipes, easy way to prepare pasta recipes, tiffin recipes,

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Coconut and Cherry layered Panna Cotta- SFC# 2

Panna Cotta is
a light, smooth and creamy dessert which serves after a meal. For Sweet fantasy
club series #2, I choose panna cotta as a fusion dessert; you can choose any flavour
or topping which you like it. Panna cotta means “cooked cream” is an Italian dessert.
It’s my first attempt to prepare panna cotta at home. 

For this recipe, I choose
two flavor one is coconut and second is cherry flavor which gives fabulous and
tempting color together to this dessert. It’s an eggless pudding which prepared
with combination of milk, cream, sugar and gelatine. To get perfect panna
cotta, you have to refrigerate the liquid for minimum 4-5 hours. You can serve panna
cotta with chocolate sauces, caramel, berries or fruit coulis. For vegetarian
version, you can replace the gelatine with china grass or agar agar powder.  


Preparation
Time: 10 Minutes
Cooking
Time: 20 Minutes
Chilling
Time: 4 Hours
Servings:
4

Category:
Italian Cuisine
Ingredients:
For
Coconut Layered
1 Cup Coconut Milk
1/2 Cup Cream
1/2 Cup Sugar
1 Tsp. Vanilla Essence
For
Cherry Layered
1 Cup Cherry with syrup
1/4 Cup Cream
1/4 Cup Sugar
For
Gelatine
2 Tbsp. Gelatine
1 Cup Water
Instructions:
For
Gelatine Mixture
Soak the gelatine into 1 cup water for 5
minutes and heat it on low flame until to dissolve.
Keep aside to cool at room temperature.
For
Coconut Flavor
Combine the coconut milk, sugar and cream
together in non-stick sauce pan.
Boil and simmer over heat for 5 minutes,
add vanilla essence and mix it. 
Add half cup of gelatine mixture into
sauce pan and boil 2 minutes.
Keep aside to cool at room temperature.
Place the mixture evenly in mould (3/4 Quantity).
Place the moulds into freeze for two
hours until to set.
For
Cherry Flavor
Combine glazed cherry, sugar and whipped
cream together and blend it until smooth consistency.
Add remaining gelatine portions into
cherry puree mixture and add on the top of coconut mould as second layer and
keep in freeze until to set.
Serve chilled with fruit compote or
sauces.

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Tags: How to prepare panna cotta, panna cotta recipes, coconut
recipes, Italian dessert recipes, easy way to prepare panna cotta at home,
gelatine based panna cotta, coconut flavoured panna cotta, double flavoured
panna cotta, simple dessert recipes, Pudding recipes.

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Malpuas with Rabri- SFC#2

Malpua is one of the popular Indian Sweet
which prepared on the occasion of Holi, Diwali and on more auspicious occasions.
Malpua is a fried pancake which soaked in sugar syrup and serve with rabri and
nuts as a dessert. Sometimes we add crushed coconut or banana puree in this
batter for more flavorful malpuas. Malpua is a famous dish during the Muslim holy month of
Ramadan. Muslim families across India, as well as Pakistan prepare malpuas for
iftar (meal to break the fast). This malpua includes maida, rawa, and khoya/
mawa (milk solids), and is deep fried to take the shape of a pancake. In some
recipes, malpuas are dipped in sugar syrup before serving.
Last month I started new group “Sweet Fantasy Club” with my co-bloggers and so
we decided to choose Malpua as an Indian Sweets for November series. I wanna
thanks to all my lovely co-bloggers who support me a lot for encouraging towards
this group. For more detail about this group checkout our page “https://www.simplytadka.com/p/sweet-fant.html

Preparation
Time: 1 Hour
Cooking
Time: 20 Minutes
Servings:
4
Category:
Indian Mithai

Ingredients:
For
Malpua
1/2 Cup Flour/ Maida
1/4 Cup Semolina
1 Cup Whole Milk, warm
3 Tbsp. Condense Milk
1 Tsp. Cardamom Powder
1 Tsp. Fennel Seeds
Few Raisins
Oil for Frying
For
Sugar Syrup
1 Cup Sugar
1 Cup Water
Few Saffron Strands
For
Garnishing
Almonds, slivered
Pistachios, slivered
Rabri, chilled

Instructions:
Sieve the semolina and flour together and
combine with raisins, cardamom, fennel and condense milk. Add warm milk and
mix it without any lumps.
Cove and keep aside to rest for 2-3
hours, if you are in rush try to keep for atleast 30-40 minutes.
Heat the water in separate pan and when
water starts boiling, add sugar and stir continuously until to dissolve
completely. Try to prepare one string consistency syrup.
Heat the oil in flat surface pan or
wok. 
When oil is hot enough, pour the ladleful
batter in kadai to form of pancake in one motion.
Cook this pancake on slow flame from both
sides until to cook and golden.
Place these malpuas on a kitchen towel to
drain excess oil.
Keep this malpua in sugar syrup for
atleast 5 minutes.
Remove it and garnish with chopped nuts
and serve hot with chilled rabri.
Notes:
You can use grated and unsweetened khoya
instead of condense milk. If you used unsweetened khoya, add 2 tbsp. sugar
also.
Try to keep batter for 3-4 hours to
prepare smooth and soft malpuas.
For flavouring, you can add mashed
bananas also in batter.
Tags: how to make malpua recipe, malpua recipe, indian mithai,
indian dessert recipes, easy and simple way to cook malpuas, malpua with rabri
recipe, step by step malpua recipe, rajasthani malpua recipes.

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Bell Pepper and Corn Slaw

Bell pepper slaw is a three color slaw which served with honey and lemon
juice dressing as salad course with sandwiches and burgers. For this recipe,
you have to chop the all three color pepper’s julienne and served with corns
and dressing.
You can choose any vegetables like carrot, radish, and purple cabbage,
cucumber for more colorful slaw which gives crunchy bites. This color slaw
looks so attractive and healthy meal to.


Preparation
Time: 15 Minutes
Cooking
Time: 0 Minutes
Servings:
4
Category:
Salad

Ingredients:
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1/2 Cup Sweet Corn Kernels, boiled
Honey to taste
1 Lemon Juice
Red Chili Flakes to taste
Salt to taste
2 Tsp. Olive Oil
Green Coriander Leaves, chopped for
garnishing
Instructions:
Wash and chop the bell peppers into
juliennes, keep these juliennes in chilled water for few minutes.
Combine honey, lemon juice, salt and red
chili flakes together to prepare dressing.
Mix the dressing with bell pepper
juliennes and corns together in bowl.
Garnish with coriander and serve chilled.
Tags: how to prepare bell pepper slaw, bell pepper recipes,
capsicum recipes, chilled slaw recipes, easy way to prepare bell pepper and
corn slaw, side dish recipes, no cooking recipes, slaw recipes, three pepper slaw recipe, salad course. 

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Chatti Pathiri- Kerala Sweet Layered Crepe Recipe

Chatti Pathiri isa layered pastry made in the North Malabar and Malabar region, of Kerala, India. It is made in both sweet and savory variations. But this time we prepared sweet vegetarian version. This is a
little time consuming recipe but really tasty and delicious.
For this
recipe, we have to prepare three portions; one is pathiri (flatbread), second
is nut filling and third is coconut milk mixture. This filling is made with nuts and condense milk. The flour
is kneaded with oil and water into soft dough and rolled into thin pancakes.
These pancakes are soaked in milk to soften them and arranged in layers. The
fillings are added between these layers. Once layered, it goes in for baking at
180 degrees for approximately 20 minutes. You can bake this recipe in oven or
cook on stove too. I prefer stove cooking rather than oven.

For this November month, Srivalli choose
Chatti Pathiri, authentic recipe of Kerala for ICC- Indian cooking challenge. I
never heard and tried this recipe, and suggested Anita Menon’s Slice of my life
for reference. Thanks for sharing this wonderful recipe with us.
Preparation
Time: 40 Minutes
Cooking
Time: 30 Minutes
Servings:
4
Category:
Kerala Cuisine
Recipe
Source: Slice of My Life

Ingredients:
For
Pathiri’s
1 Cup Flour/ Maida
Pinch of Salt
1 Tbsp. Oil
1/3 Cup Warm Water
For
Filling
200gm Condense Milk
3 Tbsp. Cashew Nuts, chopped
3 Tbsp. Raisins
3 Tbsp. Almonds, chopped
4 Tbsp. Sesame Seeds, (white)
6 Tbsp. Coconut Powder
1 1/2 Tbsp. Cardamom Powder
For
Coating
1 Cup Coconut Milk
2 Tsp. Cardamom Powder
3 Tbsp. Sugar (as per taste)
2 Tsp. Desi Ghee/ Clarifying Butter
Instructions:
For
Pathiris

Combine flour, salt and oil together and
gently mix with fingertips.
Add warm water slowly to knead smooth
dough as chapatti. Cover and keep aside for 30 minutes. 
Divide the dough into eight equal
portions and roll it out into thin chapatti.
Heat the griddle or tawa and cook like a
chapatti lightly. Keep this pathiris aside.
For
Filling


Roast the sesame seeds, cashews, almonds
and raisins together with 2 tsp. of ghee until to golden brown. Now add coconut
powder and sauté until to slightly color change.
Combine roasted nuts, cardamom powder and
condense milk together in separate bowl and filling is ready to further use.
For
Coating
Combine Coconut milk, cardamom powder and
powdered sugar together in bowl and keep aside.
How
to Assemble

Take a non-stick baking tray or a deep skillet and spread couple of
tsp.  ghee / clarified butter all around.
Keep one pathiri as the first layer.
Spread the nut and condense milk filling on the top of pathiri. Dip the
second pathiri or flat bread in the coconut milk mixture, coat well and place
it on top of the filling.
Spread the nut mixture again and repeat this until all the pathiris, the
coconut milk mix and the nut mixture is used up and pathiri being the top
layer.
Pour the remaining coconut milk mixture on top of pathiri (a generous
amount) so that it drains on all the gaps on sides and form a thin layer on
top.
This is important to keep the Chatti Pathiri moist. If you run out of
the coconut milk mixture after coating, make more and mix with sufficient sugar
and cardamom and pour on top.
Bake in oven for about 15 minutes or until the top of pathiri turns
golden. Alternately you can do what I did, which is to cook it on a stove top
in a non-stick deep skillet or deep pan.
All you have to do is to place it at a very low flame and flip it
carefully to cook on the other side.
Flipping of such a heavy set block of flat breads with filling is a mean
feat.  The flipping becomes a bit easy when the lowest layer of flat
bread/pathiri is a little hard.
When both the sides have cooked well, it is easy to slide it out of the
pan into the serving plate.
After it cooled down a little, Pour some leftover creamy nut filling and
decorated it with glazed cherries.
Tags: How to cook chatti pathiri, Malabar dessert, kerala
dessert or kerala recipes, step by step chatti pathiri recipes, how to prepares
chatti pathiri at home on stove, sweet recipes, Indian traditional sweet
recipes. Chatti Pathiri submitted in Indian Cooking Challenge hosted by Srivalli

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Beetroot Cutlets| Beetroot Kebab| Beetroot Recipes

Beetroot a colorful veggie which gives
awesome color and nutrition value to each and every recipe when added. This
time I choose to share beetroot cutlets or beetroot kebabs. These cutlets can
be served as starter or you can use to make burger or sandwiches to.
For this recipe, you have to cook
beetroot first with oil, salt and chili to reduce raw flavor. Combine with
spices and potatoes and shallow fry them. You can serve these cutlets with
green sauce or tomato ketchup. It can be nice and tasty evening snacks with hot
tea or coffee.
Beetroot contains potassium, magnesium,
iron and vitamin A, C and folic acid. It can help in reducing blood pressure as
well as its associated risks such as heart attacks and strokes.
Preparation
Time: 15 Minutes
Cooking
Time: 20 Minutes
Servings:
4
Category:
Snacks
Ingredients:
1 Cup Beetroot, peeled and grated
2 Small Potatoes, boiled and grated
2 Green Chili, chopped
3 Tbsp. Green Coriander, chopped
1/2 Tsp. Ginger Paste
1/2 Lemon Juice
1 Tsp. Dried Pomegranate seeds, roasted
and crushed
1 Tsp. Chaat Masala
Salt to taste
1 Tsp. Roasted Cumin Powder
1 Tsp. Coriander Powder
1/2 Tsp. Garam Masala
Crushed Oats
Cornflour and water mixture
Oil for shallow frying
Instructions:


Heat the 1 tbsp. oil in non-stick pan and
sauté grated beetroot with pinch of salt, green chili and ginger paste until to
cook or dried. Keep aside to cool.
Combine grated potatoes with coriander
leaves, anardana, chaat masala, salt, roasted cumin powder, coriander powder in
separate bowl.
Add cooked beetroot and lemon juice in
potatoes mixture, prepare firm dough. Divide the dough into equal portions and
form into patties shaped.
Prepare the 2 tbsp. cornflour with 2
tbsp. water as batter without lumps, dip the each cutlet into batter and toss
with oats. Keep aside in plate to set.
Heat the enough oil in non-stick pan for
shallow frying these cutlets on low flame until to cook and crisp on to both
sides.
Serve hot beetroot cutlets with sauces.
Notes:
You can use bread crumbs, semolina and
more option as alternative of oats.
You can keep the patties in freeze to set
atleast for 15 minutes.
If you are calorie conscious, then use
tofu or paneer instead of potatoes.
Tags: how to cook beetroot cutlets, cutlets or kababs recipes,
beetroot recipes, snacks recipes, healthy recipes, healthy snacks recipes,
beetroot kabab/ beetroot kebab recipes, step by step beetroot cutlets recipe,
chukandar tikki,

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Paneer and Corn Curry- A Tribute to Tarla Dalalji


Tarla Dalal was an India’s most famous and
best cookery author. She was very simple and elegant lady with perfect
professionalism and host two cooking shows like “Tarla Dalal show” and “cook it
up with Tarla Dalal. Out of both, Cook it up with Tarla Dalal was my favorite show in childhood  telecast on Sony TV. Her first cook
book, The Pleasures of Vegetarian
Cooking, was published in 1974. You were such a big inspiration for me or even
other foodie too who loves cooking and food. We will miss you a lot but will
always be in my memories when I refer your portal or books. 

This time our
Blogging Marathon family decides to give her tribute through cook and share one recipe out of her treasure. One of mine co-blogger Padma suggest this wonderful idea about giving Tribute to Tarla dalal ji. For this
day, I create a logo which appreciated by all.
For this special day, I choose Indian main course recipe, “Paneer and Corn Curry”. Under this recipe, we have to prepare onion,
tomatoes, curd based gravy with paneer and corn. It’s really delicious and
flavorful recipe which you can serve as main course with Paratha or Naan. 
Preparation
Time: 30 Minutes
Cooking
Time: 15 Minutes
Servings: 4
Category:
Veg Curry
Recipe
Source: Tarla Dalal
Ingredients:
1 Cup Paneer/ Cottage Cheese, cubed
1 Cup Sweet Corns Kernels, boiled
1/2 Cup Onion, puree
4 Medium Tomatoes, blanched and puree
1/2 Cup Curd, whipped
2 Tbsp. Cream
1 Bay leaf
3-4 Cloves
1/2 Tsp. Cumin Seeds
1 Tsp. Chili Powder
1/2 Tsp. Garam Masala
Salt to Taste
1/2 Tsp. Sugar
2 Tbsp. Oil
For Ground Paste
1 Tbsp. Cashews
1 Tbsp. Poppy seeds
4 Tbsp. Warm Milk
1/2 Tsp. Ginger Paste

Instructions:
Soak the cashews and poppy seeds in warm milk
for 30 minutes.
Grind the soaked cashews and poppy seeds with
ginger paste until to ground paste.
Chop the onion and grind them as puree.
Blanch and peel the tomatoes and blend them
until to puree form.
Heat the oil in deep wok and add bayleaf, cloves
and cumin seeds.
When they starts splutter, add onion puree
and sauté until to brown.
Add the chili powder, ground cashew paste and
tomato puree and sauté until to masala start leaving oil.
Add curd, cream, sugar and garam masala and
stir continuously.
Add water to adjust the consistency of gravy.
Add salt, paneer cubes and boiled corns, mix
well and cook for 5 minutes more.
Garnish with coriander and serve hot with
paratha or naan.
Notes:
While adding curd, please remove the wok from
the flame for 2 minutes, stir it.
Adjust the chili powder, sugar and salt as
per tastebuds.
You can grind them curry in blender for smooth consistency before adding paneer and corn. 
Tag: How
to cook paneer and corn curry, easy paneer recipe, step by step paneer recipe, main
course recipe, how to make paneer and corn curry at home, simple vegetarian
main course recipes, tribute to tarla dalalji, tarla dalal special paneer
recipes, corn recipes, paneer recipes, cottage cheese recipes, Indian recipes.

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Cheesy Rice Balls

I love the challenge to use leftover items
into preparing something new and fresh meal. This time I used leftover rice to
prepare crunchy and crisp rice ball snacks. This recipe called Cheesy Rice
balls which are deep fried snack and prepared with rice, onion, cheese and
spices. It’s really superb and easy to make. This is a perfect meal which you
can give your child in lunchbox or when comes back from school or play ground
as an appetizer. I love the addition of cheese in this recipe which is favorite ingredient of kids. For me it’s the best use of leftover cooked rice, you can
add vegetables in this recipe for making healthier snack.

Preparation
Time: 12 Minutes
Cooking
Time: 15 Minutes
Servings: 4
Category:
Leftover Recipes
Ingredients:
2 Cup Leftover Boiled Rice
2 Small Onion, chopped
1/3 Cup Cheese, grated
2 Tbsp. Gram Flour
2 Green Chili, chopped
1 Tsp. Ginger, grated
2 Tbsp. Green Coriander, chopped
1/2 Tsp. Turmeric Powder
Red Chili Powder to taste
Salt to taste
Other Ingredients
2 Tbsp. Cornflour
Pinch of Salt
Water for batter
Bread Crumbs
Oil for deep frying

Instructions:
Take boiled and leftover rice in separate bowl
and mash them.
Add chopped onion, green chili, ginger and
coriander and mix well.
Add cheese, salt, turmeric powder, red chili
powder and gram flour, mix well.
Prepare dough consistency mixture and divide
into equal portions and prepares into round shaped balls.
Mix the cornflour, salt and enough water to
prepare batter. Dip the every ball in batter and toss into bread crumbs and keep aside in plate.
Heat the sufficient oil in non-stick and deep
fry them until to golden and crisp balls on low flame.
Drain them into kitchen towel and serve hot
with green chutney.
Notes:
You can add boiled vegetables also to enhance
the taste and for healthier version like grated carrot, boiled peas.
Adjust the spices and chili quantity as per
tastebuds.

Tag:
how to cook rice balls at home, easy snacks recipes, kids favorite recipes,
starter recipes, how to make cheese rice balls, party snacks, simple and easy
to make snacks, rice recipes, how to use leftover rice, how to use leftover
meals to create new recipes, monsoon and winter special snacks. Blogging Marathon page for the other Blogging Marathoners doing BM#34 

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