Crispy Rice Flour and Radish Puri Recipe, Perfect for Kids' Lunch

Rice is an integral part of Indian cuisine, and leftovers often remain after meals. Most people either reheat them or throw them away. However, many appetizing dishes can be made from these leftover grains. In Tamil Nadu homes, various delicious dishes are prepared from yesterday's rice, which are characterized by simple preparation and excellent taste.

Among these dishes are curd rice, ginger rice, vegetable fried rice, rice balls (vada), and rice with rasam. All these options are easy to prepare and are very tasty.

1. Curd Rice

Preparing hearty curd rice from leftover rice is the simplest. The rice needs to be lightly mashed with a fork, then fresh yogurt and a little milk are added and mixed thoroughly. Next, oil or ghee is heated in a pan, and mustard seeds, urad dal, curry leaves, and dried red chili are fried, adding this mixture to the yogurt-rice mass. If desired, grated ginger or pomegranate seeds can be mixed in.

2. Ginger Rice

To make ginger rice, a thick paste of ginger paste, palm sugar, salt, fennel, coriander, and dried red chili is cooked. This paste is then gently mixed with the leftover rice. After that, a fried mixture of mustard seeds, curry leaves, peanuts, and lentils is added to the rice to create a spicy ginger rice.

3. Vegetable Fried Rice

Quick vegetable fried rice can be made at home from leftover rice. A little oil is heated in a pan, and finely chopped onions, carrots, green beans, and peas are fried. When the vegetables are slightly browned, the leftover rice is added and well mixed. Finally, the dish is seasoned with lime juice and fresh coriander. This is a simple and tasty option.

4. Rice Balls (Vada)

If you want something crunchy, vada can be made from leftover rice. The rice is lightly mashed, mixed with rice flour or lentils, finely chopped onion, green chili, curry leaves, and a small amount of asafoetida. All ingredients are mixed until a dough-like consistency is achieved. Small balls are formed from this mixture and deep-fried in oil on both sides until golden and crispy.

5. Rice with Rasam

Rice with rasam is a light and soothing dish. First, rasam is prepared from ginger, tomatoes, and rasam powder. A fried mixture of mustard seeds, cumin, curry leaves, and asafoetida is added to it. The hot rasam is then poured over the leftover rice and mixed thoroughly. The tangy and spicy taste of rasam rice is very pleasant.

If you are tired of the same wheat parathas for your daily breakfast, try making cornmeal paratha. This option has a very pleasant taste and does not require much effort to prepare. We will tell you how easy it is to make corn paratha at home and what ingredients you will need.

If you want to diversify your daily diet by replacing usual chila-parathas with something tastier, cornmeal paratha will be an excellent choice. It is very appetizing, and its preparation is not a laborious process. Hot corn paratha can be served with yogurt, pickled vegetables, or various sauces. Its taste is so delicious that you will want to cook it again and again.

To start, you will need: 1 cup of cornmeal, 2 chopped green peppers, a little fresh cilantro, 1/2 teaspoon of cumin, salt to taste, 1/2 teaspoon of turmeric powder, 1 teaspoon of red pepper powder, 1 teaspoon of coriander powder, 1 teaspoon of dried fenugreek, as well as ghee or oil for frying the parathas.

First, sift the cornmeal into a large bowl. Then add the chopped green pepper, fresh cilantro, salt, cumin, turmeric powder, red pepper powder, coriander powder, and dried fenugreek, mixing all components thoroughly.

After that, gradually add slightly warm water to the dough and knead a soft dough. It is important to ensure that the dough is neither too stiff nor too loose. Form small balls from the dough.

Carefully shape each cornmeal ball into a circle with your hands. Then heat a pan and grease it with a little ghee or oil. Place the paratha on the hot pan and fry it on both sides. While frying, periodically brush the paratha with ghee or oil. When the paratha becomes golden and slightly crispy on both sides, remove it from the pan.

Hot corn paratha can be served with yogurt, pickled vegetables, or your favorite sauce.