Leftover Rice Khichri and Indian Omlette
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
Cooked rice: 3 cups (I used par boiled rice)
Red lentil: ¾ cup
Potato: 1 large
Green peas: ¼ cup
Onion: 2 medium
Ginger paste: 1 tsp
Tomato: 2 medium
Green chiles: 2 pieces
Cloves: 2 pieces
Cinnamon: 1/2 “ piece
Black peppercorns: 6-7 pieces
Coriander powder: ½ tsp
Turmeric Chili powder: ½ tsp
Salt
Sugar: ½ tsp
Oil: 3 tbsp
Garam masala powder
Scraped coconut (fresh/frozen): ¼ cup
Peanuts: handful
Instructions:
Wash the red lentil under running water and soak for 10-15 minutes. Peel potatoes and cut in cubes. Chop the onions and keep aside. Dry roast the peanuts till they crisp up. Keep aside. Heat the oil and lightly sauté the potatoes with a pinch of salt. Drain and keep aside.
In the same oil add lightly crushed cinnamon, cloves, peppercorns. Let them splutter. Add chopped onion and fry on medium with a pinch of salt till they turn golden in colour. Mix ginger paste with turmeric, chili and coriander powder with 2 tbsp water and add to the onion. Sauté till they are cooked and the raw smell is gone now add the lentil and fry on medium till they turn white. Add the rice mix and now add 3 cups of warm water.
Cut the tomato in quarters and add with the potatoes. Cover and let it cook on low flame. Keep stirring in between. After 10 minutes or so add 2 more cups of water and salt as per taste. Cover and cook it till the potatoes are cooked and the dal is fully boiled. Approx. 8-10 more minutes.
Add the peas and and cook for 2-3 minues. Finish with the scraped coconut, garam masala powder little sugar and the toasted peanuts. Mix and adjust the seasoning.
Serve hot with ghee (clarified butter) drizzled on top.
Indian omlette:
Beat an egg with salt, chopped onion and chopped green chiles. You can also add chopped coriander leaves if you wish. Heat a non stick pan or a kadhai. Pour ½ tsp oil. Once the oil is hot rotate the pan to coat the inside well. Pour the beaten egg and tilt the pan to spread and cover the pan. Within a minute the top will set. Then with the help of a spatula fold the omlette in 3. Take out and serve right away.
From ahomemakersdiary.com