Rice Chilly Chunks

Leftover rice chilly chunks

We oftenly take good efforts to have a healthy breakfast but more often than not look over the evening snacks.

We take fully oily and deep fried snacks on evening but it's ok if we take less fat food on same night. But again it's not possible for always being perfect dinner.
Evening snacks are not decided before, it's totally depend upon our mood; what we want to eat and what's not. But definitely it's a something different and tastier than breakfast,lunch and dinner.

So , to avoid oil snacks I decide to cook on pan and do fast , colour full and tasty with the left over rice with adding few veggies.
Something different than regular snacks or a new taste with little amount. And most importantly to satisfying my hungry snacky mood of both piggies.

Check out the recipe.....

Ingredients :

1 Cup rice
1 tbsp Hung curd
2 green chillies finely chopped
2Green chillies crossed cut
4 Garlic cloves finely chopped
½" Ginger finely chopped
½ tsp Garam masala powder
1 tbsp Milk
1 pinch Saffron's
1 pinch beatroot powder
2 tbsp Corn flour
Salt to taste
1 Cup Vegetable chunks
Capsicum,Onion
(You may also add carrots,peas
But I avoid because of its sweetness taste)

Preparations :

Take a small bowl add milk, Saffron's and beatroot powder mix well keep this for 2 minutes .
While it soaking take a mixing bowl add all ingredients one by one, mix and mash nicely. Add saffron mix to it mash it well.
It should be a tight dough in texture.
Now heat pan apply oil , now take a ball of rice mixture in your wet palm and drop it like Vadi, once it done pour 1 tsp oil and turn it ,flip it and fry it when it starts loosen then on high flame toss it well ,toss 4 to 5 times .
Through this fire will catch the oil and burnt all chunks( tandoori) smell comes out.
And then leave for a while on hot pan then add veggies repeat the same toss .
Add pinch of salt again and then toss it again and again till it's slightly burnt in all chunks.

serve hot and enjoy the rice tandoori veg fry.

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A PINCH OF HING

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