Snacks with leftover rice

Name: Snacks with leftover rice
Total time: 1800 s
Yield: 2 persons
Cuisine: Indian
Ingredients: 1/2 cup Sun dried Rice; Leaves Few Curry; 2-3 tbsps Raw peanuts; as required Enough veg oil to fry (or 1/2 kg rock salt for dry roast); 1/2 kg Rock Salt / Sedha Namak; as per taste Chaat masala; as per taste Black Rock salt or common salt

Jibita Khanna @Jibitakhanna

#left
Don't throw away your leftover rice ....apart from making Fried rice, Panta Bhatt, adding to your idli dosa batter etc. you can make this beautiful healthy snacks for yourself.
Thoroughly Sun dry the leftover cooked rice before it is spoilt then keep in a dry clean tight container and whenever you feel like having, either deep fry it in oil- dried rice, peanuts and curry leaves and sprinkle with black rock salt or chaat masala or common salt as you prefer or dry roast it in salt, here I have used half kg rock salt i. e सेंधा नमक.... don't throw away the salt you can reuse to dry roast other nuts , seeds , popcorns etc.
Here I have used leftover Long grain Basmati rice.
Not only with boiled / steamed rice but you can sun dry excess leftover Veg Pulav or plain Pulav too.

Jibita Khanna @Jibitakhanna

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Ingredients

30 minutes

2 persons

1/2 cupSun dried Rice
LeavesFew Curry
2-3 tbspsRaw peanuts
For Fried version
as requiredEnough veg oil to fry (or 1/2 kg rock salt for dry roast)
For Dry roast version
1/2 kgRock Salt / Sedha Namak
Seasoning for Fried version
as per tasteChaat masala
as per tasteBlack Rock salt or common salt

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Steps

30 minutes

1

For the fried version : Take enough veg oil to deep fry the dried rice...put little at a time (because as it gef fried in the hot oil it will increase in volume) in a steel strainer as you see in the picture and fry it in this way it will not be a hassle to collect it after getting fried....fry all the rice in this way....keep it on a kitchen tissue paper to absorb the extra oil.
2

Then fry the peanuts and curry leaves also by putting in the steel strainer.... Keep it on a kitchen tissue paper to absorb the extra oil and then mix all three together....sprinkle the seasoning as per your preference as mentioned or your own. Serve while still warm with your hot evening tea or coffee.
3

For the dry roast version: Take half kg of rock salt (Sedha namak not black rock salt / Kala namak / Beetnoon) in a kadai..and heated it for about 5 minutes and add the raw peanuts and dry roast till it is done...adjust the flame accordingly. Then seive it through a strainer / Chakni with big perforation so that the salt gets easily seived....after that dry roast the dried rice and curry leaves....the rice will start crackling like a popcorn...you can do this is two to three batches.
4

Once done...seive it through a strainer/ Chakni to get rid of the salt. Mix the roasted peanuts, rice and curry leaves and your snacks is ready. This version doesn't require extra salt or seasoning. Serve while it's still warm with hot evening tea or coffee. Bon Appetit!!

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Jibita Khanna @Jibitakhanna

on November 29, 2020 03:36

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.