Rice Flakes
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:
1 cup rice flakes flattened or beaten rice
2 cups cold water
2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp turmeric
1/4 tsp salt
2 tbsp onion chopped
1 green chile chopped without seeds
1/4 cup carrot sliced
2 tbsp coriander leaves (optional garnish)
Instructions:
Wash the rice flakes with cold water and squeeze the water out and leave aside. Heat oil add the seeds one at a time then add all the ingredients and washed rice flakes and saute for a few minutes till the rice flakes are cooked. Garnish with coriander leaves and serve warm.
From createwithmom.blogspot.com