Letri is one of traditional East Indian dish made from rice flour .Its nothing but rice vermicelli which is served with fresh scraped coconut & jaggery.It's mainly made during the next day of East Indian Catholic weddings. My hubby & I just love this a lot and we both were craving for it so made this yesterday.
Normally its white in colour & its thick vermicelli & there's a special equipment like a wooden sev press to make this. Since I didn't have the traditional wooden press I used the normal sev press & used the finest hole disk  .I also added colours to make it look pretty.
 Ingredients:
Rice flour 2 cups
Water 2 cups
salt to taste
1.5 cup fresh grated coconut
1 cup jaggery scraped
few drops of pink & green colours.(optional)

Method:
  •  Boil 2 cups of water with pinch of salt ,once water boils add the rice flour & quickly stir with a wooden spoon .Stir continuously taking care so there are no lumps formed .

  •  Remove it on a thali/plate & knead while its still hot to a soft dough .Divide the dough into 3 parts add colour & knead well.



 
  • Now make balls & flatten them like this.Repeat with the remaining dough.
                             

  • Then add this flattened dough to boiling water & boil for 5 min.

  • Place the boiled flattened dough in greased sev press /Sev Maker & press to form vermicelli.


  • Repeat  the same with the other dough.

  • While serving spread the letri/vermicelli on a plate add coconut & jaggery & serve.



Note:
Do not use basmati rice flour to make this  as it tends to be sticky compared to the vermicelli made from normal rice flour.

Hi everyone ..hope you all are doing good .. It feels so good to write a post after so long..Was very busy these 2 weeks & I missed lots of yummy post from my fellow bloggers will catch up soon with it..
Today's post is a very delicious dish  ..brinjal & potato stuffed in crushed peanuts in roasted coconut masala   It taste yummy & goes well with  chapatti & rice do give it a try ..
Ingredients:
1/2 kg baby brinjals/eggplant
2 potatoes
1/2-3/4th  cup dry coconut scraped
1/2 cup roasted peanuts
1 tbsp sesame seeds
1 tsp red chilli powder (i used 1.5 tsp bottle masala)
1/4 tsp turmeric powder/haldi
1/2 tsp garam masala powder
2 onion chopped
1 tomato chopped
1 tsp roasted cumin powder
1 tbsp roasted coriander powder
3 tbsp oil
Method:
Wash  the brinjals make 4 slits on them & soak them in water for about 15 min.

Roast the peanuts ,remove the skin & crush it coarsely in a mixer.

Roast sesame seeds & the coconut till brown & fragnant.

Let it cool down then grind it with little water into a  coarse paste.

Mix the powdered masala,crushed peanuts and salt to this paste.

Stuff the brinjals with this masala.

Heat oil in a kadhai add chopped onions and fry till translucent.

Then add the chopped tomatoes and cook till soft.

Now add the remaining paste & the stuffed brinjals & potatoes.

 add about 1 cup water & salt if needed & cook over low flame till the brinjals are cook and you see a nice layer of oil floating on top.

Serve hot with rice /chapati.

Note:
adding potatoes is optional you can prepare it with brinjals itself.
A simple yet delicious pulao with green peas,raisins ,nuts & coconut milk .The coconut milk adds a very nice taste to this simple rice.This pulao goes very well with any curry.We enjoyed this with chicken fry & chicken curry.



Ingredients:
1 cup basmati rice
1/2 cup green peas
1-2 tbsp raisins ,cashews
2 bay leaves
1 inch cinnamon stick
1/2 tsp cumin seeds
2 star anise
3-4 green cardamon
2 cup coconut milk
1/2 tsp turmeric powder.
salt as needed
1 tbsp ghee /oil.

Method:

  •  Wash,soak rice for about 15 minutes drain and set aside.
  •  Heat ghee/oil in a vessel and fry the cashews & raisins & keep aside.
  • In the remaining ghee add the spices .
  • Now mix in the rice and fry well for 5 minutes over medium flame.
  • Add the green peas,salt,turmeric powder,coconut milk and the chopped coriander leaves.
  • Bring it to a boil ,cook over low flame.
  • Cook till the rice and peas are cooked.
  • Fluff the rice with fork, garnish with fried nuts and coriander leaves .
  • Serve hot with curry of your choice.

















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