Hin Lay Hin

Hin Lay Hin

On my previous trip to Myanmar, one of my cousins mentioned this very interesting dish. It was so sweet moment with her that she verbally explained the recipe in detail while we were riding in the car.  I didn't have a chance to make it for quite a while because the precious sorrel leaves are stored in the freezer for winter stock. 

One weekend morning from a spring garage sale, I found one vintage-style crockpot. The sale was almost ended and they were eager to get rid of this. So I decided to buy this at a very reduced price. But the clay pot is so cute and the heating pad is still working.

I boiled water in it as soon as I get back home and it worked beautifully. So I decided to make the Burmese-style fish dipping sauce in this crockpot. Actually, this fish paste smell is so stinky, and not many people can tolerate it when we boil it indoors. As a Burmese, I grew up with this stinky sauce and many of our people think it is fragrant. How funny does it sound? It could be like blue cheese that some people can't appreciate.

Anyway, I made that fish paste dipping sauce with the crockpot and I have some leftover pork curry in the fridge.  And I also need to clear the frozen sorrel leaves that were sitting in the deep freezer so I can restock new sorrel leaves this summer. I decided to make that Hin Lay Hin that my cousin told me about.  I learned from my big aunt how they coped with their hardship without electricity or a refrigerator in a small town in the olden days. The leftover fish curries could be mixed with vegetables by making a stew and served for the meal the next day.

Hin lay hin is also known as " Kyaung Hin Lay", " Kyaung" referring to a Buddhist monastery. In Burma, in most of the monasteries, the leftover food offerings for the day such as main dishes and side dishes will be mixed together and cooked with sorrel leaves the next day. This dish is then served as breakfast for all the young monks who learn religious study as well as not to waste the food at the temple. Hin lay Hin is a quite popular dish for every Myanmar who loves sorrel leaves.

Hin Lay Hin

Ingredients

1 lb pork ( cut into bite-size cubes)( prefer tenderloin)

1  Onion  chopped

1   Bunch sorrel leaves 

1/2  cup Bamboo shoot ( small slices )

1 tsp Chili Powder

3,4  cloves Garlic chopped

3,4 Thai green Chillies

1 tsp chopped ginger

1 cup  cut okara

1 tsp   Shrimp paste

1 tbsp  Fish sauce

2 shallot cut into 4 pieces

1/2 tsp  Turmeric powder

3 Tbsp  canola oil

Instruction

1. Rinse the cut pork cubes with warm salt water and a tsp of vinegar to clear the gamy smell. Marinate with salt, turmeric powder, and chili powder.

2. In the 3-quart pot on the stovetop with medium-high heat, add oil and cook the chopped (onion, garlic, and ginger) till fragrant.

3. Add pork and fish sauce together and cook till all the water has evaporated, is fragrant, and the meat with meat and onion paste is blended well.

4. Add the sorrel leaves, bamboo shoot, shrimp paste, and green chili (optional) 

5. when all the sorrel leaves ate soft and mixed with meat and bamboo shoot, add 2 cups of water and let it simmer on the stove for 30 minutes.

6. Add the cut shallot and cut okra into the pan and cover. ( you may also add the bean sprout but it is optional too )

7. After simmering for 30 minutes, add 3 Thai green chilies together with a few sprigs of cilantro and taste.

8. Add salt to your taste and when the meat is tender enough to your liking, It is ready to serve with white rice and fish sauce dipping in the green vegetable platter.

9. We may add the shrimp as the extra protein by adding together with Sorrel leaves. But it is also optional.

10. Pair this meal with grilled eggplant salad is such a fabulous accompaniment.

The food to Celebrate

 The food for Parties and Celebrations

Every time I cook the Dan Bout ( in Burmese ), Chicken Bariani ( in Indian ), we have lots and lots of memories from childhood. My dad always brought us for the family dinner to the Indian Restaurant in Downtown ( Magol road former name) now Shwe Boan Thar road. I do not really know if the authorities still keep on changing the road name and we couldn't even remember anymore. There are a lot of building and roads has it's own identities and historical values in Burma ( Myanmar). Then there are a lot of other famous restaurants that gave catering services for big parties or celebrations such as weddings, ordaining ceremonies, house warming parties, Graduation parties, and others. 

As we grew up with the taste of the Biryani that was adapted for the Burmese people,  I noticed the difference when I tasted the biryani dishes in Singapore, Malaysia, and America. I appreciate the taste of most of it and how each Bariani is cooked differently. But I really like the way the Chicken Biryani is cooked and serve in Burma. I do not really know why our Myanmar old folks gave the name " Dan Bout". But every Bariani restaurant displays the really really big aluminum pots at the storefront and a plate of scooped_up rice with chicken and gravy on top together with mango pickle or lime pickle as a side condiment. some generous restaurants add (  mint, green chili, and onion salad) as an add on too.

One sweet memory of Dan Bout is actually funny. I and my husband were still friends at that time. One day during the final year field trip to the TV Broadcasting stations and the satellite station quite far from our campus, we all went by bus together with our group of friends. We had Bariani for lunch together. The Bariani packet for one serving was quite generous and as a young lady, I couldn't finish it all, so my future husband helped me out to finish the food. 

One more sweet memory is that he invited all of us ( as a group) over to his home and treated Bariani for his Birthday. As for his Birthday present, I gave him a pocket-size oxford dictionary. He told me that this present is the best one. It is also my most vivid memory of Bariani associated with him. 

Oh.. one last thing... it was during the covid-19 period in January 2020, there was no lockdown yet, and as a dinner, night out we went to Indian Restaurant. We happily order Dosa as an appetizer and goat curry and chicken Bariani as dinner. The server boy was so overly attentive and so eager for us to finish our dinner quickly, thinking we are Chinese. At the time, my plate was not even halfway done, and we were quite mad when he brought the bill before even we had finished our dinner. Only at home, my husband and I talked about it and realized " Oh.. maybe he is panicked because he thought we might bring that Covid-19 virus into the restaurant". I am getting tired of this dangerous killer virus. 

Hope all the people in this world care for each other as responsible and kind human being.It will be Peaceful and harmonious to live in this world. 

When I cook Bariani for my family. I try my best to make the taste similar to the Bariani from Burma ( Myanmar).

Chicken Biryani ( 5-6 Serving)

Ingredients

1 whole chicken ( cut into 8 pieces remove all the skin)

8 small cups Basmati rice ( Soak 3-4 Hours)

5 pcs Shallots ( Thinly sliced)

2 cups chopped onion

1 tbsp Ginger ( chopped )

5 cloves of garlic ( chopped )

2 tbsp  Chili powder ( for chicken )

1 tsp  Turmeric powder

3 tbsp Salt

2 cinnamon bark

3 bay leaves

3 star anise

6 cardamon

5 cloves

2 tbsp curry powder for Chicken

3 tbsp Rasin

2 cup frozen carrots and green peas

2 cups Yogurt

9-10 Cashew nuts optional

5 tbsp Butter for rice

1.5 cup Oil for Chicken Curry

1.5 tbsp salt for chicken marinate

1.5 tbsp salt for rice

1 tbsp sugar for rice

Instructions

1. In the mixing bowl add all the chicken pieces. add Chopped (ginger, turmeric, salt, garlic, and onion). Then chili powder, yogurt, curry powder, and mix thoroughly. Then set aside.

2. In the rice cooker, add the rice and add water to 1 inch above the rice. In the skillet, add the butter and let it melt on the stovetop with medium-high heat. Then add 2 bay leaves, cardamons, star anise, clove together, and stir till fragrant.

3. Add that seasoned butter into the rice cooker and let it cook.

4. In the cooking wok, add the oil and heat with medium-high heat. add sliced onion and turmeric to make crispy shallots. Fry until golden brown and strain it from oil and set aside.

5. In the same wok with the oil, add the curry powder and yogurt marinated chicken and cook until all the juices from the chicken evaporated. 

6. In the mixing bowl, add the frozen vegetable ( carrot and green pea), Bariani masala 2 tsp ( we can get from the Indian grocery store), raisins, cashew nuts, and fried shallots together and mix lightly.

7. In a small bowl, add 3 tbsp yogurt 2 tbsp milk with 1/4 tsp orangy-red color, and mix.

8. When the chicken curry and rice are ready, In the tray or I-pot pressure cooker ( 10 qt)

(a) add 1/3 of chicken, spread, then add 1/3 of the 1/2 cooked rice, and on top of that add 1/3 of vegetable mix.

Repeat the procedure as in  (8, a) but this time sprinkle the colored yogurt milk mix onto the rice before adding the chicken.

Finally, we may repeat the procedure from 8 (a) as the third layer with the rest of the ingredients. 

9. Cover the pot and set the rice cooking setting and cook.

10. If we choose to cook in the oven. spread the chicken then rice and vegetable spread the yogurt milk mixture on top then cover with an aluminum sheet. Set the heat to 375 degrees F and cook for 60 minutes. After 30 minutes of cooking in the oven, we may sprinkle a cup of milk on the rice to make sure the rice is not too dry. 

11. We may enjoy that biryani with mango pickles from Jar ( Store-bought) or homemade cucumber raitha. ( It is optional)

( Note: spicy cucumber Raitha: In the mixing bowl, add 2 cups yogurt, 2tsp salt, 1 tsp pepper, 2 tbsp chopped cucumber, 2 tbsp chopped sweet onion, 1 tbsp chopped carrots, 1tsp chopped green chili, 1 tsp chopped cilantro, or mint then mix it well blended together)

 

Memories of olden days

Tea House plays a part in my memory

Early this month, the Yangon University in Burma celebrated its 100th anniversary with lighting decorations on campus and the airing of college-related love songs from TV stations. Many recollected and the fond memories then posted the college teenage photos on Facebook pages. It was such fun to recall all the silly teenage years.

At that time we had to try hard to earn the highest total points to get into either a Medical or an Engineering University. The University entrance exam was the most important exam which decided the fate of the student. Some parents would send their children to extra training tuition classes after school to enhance their learning subjects. I attended the girl s' school and went to the classes by carpooling with one student's car that we could all could fit in. Before class, we had our after-school snack by picking up from the Chinese tea shop that sold dim sum related dishes. The thick rice noodle paper wrap with meat and cabbage stuffing was quite filling and a great snack as we all love to enjoy with chili sauce. 

My close friend may know this food very well as our school days' memories.

We usually named that dish " Kaw Pyant Sane" to make it easy, but I do believe there may be a Chinese name for that dish. Anyway, this can be another vegetarian dish or it can be with meat if we get tired of cooking the same dish again and again. The ground pork is seasoned with dark soy sauce and black pepper made it so flavorful and tasty.

Rice Noodle paper wrap ( 3 serving)

Ingredients

 1 pkt flat rice noodle paper ( kwaytio) 

1 lb ground pork

1 tbsp pepper ( both white and black)

1 tbsp sugar

1 tbsp Light soy sauce

1 tsp  Dark soy sauce

3 tbsp cornstarch

1 cup Small shredded cabbage

2 tsp salt

1 tbsp canola oil

Instructions

1. In the skillet on the stovetop with medium-high heat, add the oil.

2. When oil starts smoking hot, add seasoned meat ( pork, sugar, salt, pepper, soy sauce, and corn starch).

3. When all the meat are cooked. add a little bit of water ( 1/2 cup) and cover the pan)

4. Add the shredded cabbage into the meat and cook till all the water from cabbage are dried up.  

5. Let the skillet cool down for 15 to 20 minutes.

6. add 3 tbsp of corn starch into the meat filling and mix it with either hands or spoon

7. we may need to warm the noodle packet to soften the rice noodle sheets.

8. cut the rice noodle sheets into an 8-inch square and fill the 2 spoons of meat filling.

9. Wrap the meat by folding each edge.

10. We may get 6 to 8 pieces from that one noodle pack

11. Insert the steamer in the Chinese wok and add 4 cups of water.

12. In the ceramic dinner plate. lay 3 rinsed cabbage leaves in the plate and place all the prepared meat filled noodle on top of the cabbage. 

13. Put the plate on the top of the steamer insert and cover the work.

14. Steam for about 30 min with medium-high heat.

15. we can enjoy the meat parcel itself. Or we may cook the bone broth with oyster sauce and soy sauce making sweet broth to enjoy that meat parcel.

( sauce: 2 cups of chicken broth, 2 slices of ginger, oyster sauce 1 tsp, 1 tbsp soy sauce, 1/2 tbsp sugar, 4 pieces soaked wood ear mushroom, 2 tbsp cornstarch mix with 3tbsp water) boil the together till right consistency. We may add egg in it too) Optional.

Hello!.. Good Morning and Thank you.

Hello! Good Morning and Thank you. 

For friendship, just being respectful and polite to one another because the world's environment today is so selfish. As a mother, I noticed a lot of lousy manners between people or political environment. Each day we must be thankful for who we are and for being able to wake up each morning in good health in this unpredictable world. Throughout the world, the Covid-19 pandemic is such a crazy battle for each and every one. Let me say Hello to my health when I wake up in the morning. Also, I pray for myself, my family, friends, and all the people in this world to be able to live positively.

When I was sick in bed, fighting with the chemotherapy treatment by myself, my husband and my son was my only company. That was 15 years ago in the wintertime. Therefore I appreciate being a mother, homemaker also a volunteer to help in every possible way that I can. I am writing recipes for my friends who have tasted the food and they want to know how to make it. So it is easy to share online for them to repeat, modify, or create in their own way. This Thanksgiving season, I am very grateful for being healthy and help my family, friends, and community. As the world is running so fast, I believe that being overly competitive, striving only to win is not a good way of living.

 Daily, I try to live in the way of Non-anger, Non-greed, and Non-anxiety( away from poisonous thoughts). 

I am thankful for being healthy and happy. I am also thankful for my friends who are around me and who support me no matter what may come in our way. I am thankful for my supportive and dependable family, for the opportunity to look after their needs which keep me busy and giving me the reason to live. 

 I always keep some pie shells and breakfast sausages in the freezer in case if my children are home. But because of Covid-19, they could not be home quite frequently. So I decided to do breakfast quiche with sausage and mushroom and the freshly harvested parsley is sitting in the fridge not so long ago. 

Hope that for a change, you enjoy making this recipe as an optional breakfast.

Breakfast Quiche ( 3-4 serving)

Ingredients

1 frozen pie shell (thawed)

1 cup crumbled browned breakfast sausage

1/2 cup Chopped onion

1 cup diced mushroom

1/2 cup parsley

1 tsp black pepper

1 cup half and half milk

1 cup Swiss cheese ( shredded)

1/2 cup Chaddar cheese

5 count egg

1/2 tsp salt ( optional)

Instruction

1. In the baking pan spread the pie dough to hold the filling. Fold the edges over the pan tightly to ensure the pie sell does not break apart.

2. In the oven at 360 degrees F,  bake for 15 to 20 minutes to be halfway cooked. Then take it out from the oven and let it cool.

3. On the stovetop with medium-high heat, in the skillet, add 1 tbsp of butter and saute the onion till translucent.

4. Then add the browned breakfast sausage meat and diced mushroom together with salt and pepper.

5. When the sliced mushroom is softened turn off the heat and set it aside.

6. In a bowl, scramble the egg with a whisk.

7. Add the half and half milk cheese and sauteed meat and mushroom together and mix again.

8. When all the ingredients are mixed pour into the half-baked pie shell and sprinkle the chopped parsley on top.

9. In the oven with the temp 375 degrees F, bake the filled baking pan in the middle rack for 30 mins. When the pie shell is a golden brown turn off the heat. 

10. Let it cool down for a few hours (at least 1 to 2 hours). Then slice at your preference and serve with tea or coffee.

Season's Delight

Season's Delight

October is the month of busy chores in Minnesota, cleaning fall leaves from our yards and clearing some dried plants. All the sprinkler systems need to drain out the water need to be winterized to safeguard the pipes from being frozen in wintertime. I intend to skip this year trick or treat because of covid-19 related concerns and I do not want any complications with ding dong ditch actions of naughty kids. For the pumpkin-related dish this year, I would love to cook the chicken and wild rice baked in the acorn squash bowl.

Sometimes, when cooking I love to mix and match with this and that. Sometimes it is fun to put all the things together could be tasty.  Sometimes it won't. I am so curious to make the wild rice with a chicken dish like the Chinese clay pot rice that I ate in Singapore.

The sweetness of acorn squash and its baked vegetable flavor may sink into the rice and chicken. Also, the taste of pumpkin seeds is savory and delightful. I plan to add a little into the rice together with some dried cranberry.

Once at the golf club, I worked, the head chef gave all the employees a treat as his friend gave him a lot of acorn squash that he harvested from his farm.  The simple he did was to rub the slices with olive oil, pepper and salt then baked in the oven. First, I was reluctant to try that baked small pumpkin but when I tasted it was so flavorful and sweet. 

In my life, I never ever forget the person who treats me with good food that is insanely tasty.

In honor of this autumn season and in honor of my teacher ( the Chef) I just want to make this recipe as a fusion of east and west.

Baked Stuffed Acorn Squash. ( 2-3 serving)

Ingredients

1lb  Chicken tenderloin

1 Acorn Squash 

1.5 cup Wild rice ( soak overnight)

1/2 cup Thin sliced Chinese sausage

1/2 cup Thin Sliced Shitake mushroom

1 tbsp  Light soy sauce

2 tbsp diced shallot or onion

1 tsp   minced garlic

2 tbsp Olive oil

1 tbsp Dried Cranberry 

1 cup Sliced spring onion to garnish

1 tsp oyster sauce

1 tsp salt

1 cup diced baby corn

3 applewood smoked bacon strips

Instructions

1. Cut the chicken tenderloins into bite-size cubes and marinate with salt, oyster sauce, and soy sauce. A little white pepper.

2. In the skillet with medium-high heat, add oil. Then fry thinly sliced Chinese sausage just cooked.

3. Cook the wild rice separately in the pot with 3 cups of water and a little salt. When the rice opens it is ready.

4. Clean the acorn squash and cut horizontally in the middle. scoop out all the seeds.

  Cover with aluminum foil and bake at 360 degrees F. for 15 min each side to make( pre-cook before stuffing)  it soft.

5. In the same skillet, stir fry the diced shallots and add chicken to cook until all the water evaporated. 

6. Then add mushroom, baby corn and rice together and stir for 5 minutes.

7. Add cranberry and roasted pumpkin seeds. ( optional)

8. Add the chicken broth, cover the skillet till all the liquid has evaporated. 

9. Cut the bacon strip into half. and set it ready.

10. Preheat the oven to 360 Degree.

11. In the tray lined with the Baking sheet, place the acorn squash and scoop in the cooked wild rice mix into the cavity of the squash.

12. Cover the bacon strip on top of the rice and pumpkin

13. Then Cover with aluminum foil on each squash

14. Bake for 20 minutes, then open the aluminum foil and bake again.

15. When the bacon is crispy and red. It is ready to serve.

16. Every single scoop of soft squash meat and rice-mix tastes delightful and sweet.

( Note: we may use the chili sauce to have the spicy flavor)

 

Preserved Fruits Honey Lemon Roll

Honey Lemon Fruit Roll-Up

During the initial Covid-19 days, some people went on a panic-buying spree, and the toilet, kitchen papers run out for some time. It is a human instinct for normal people to be scared naturally. As I am also a normal human being, of course, I was scared too. I bought some food for the family in big bulk. In that panic buying, I grab a big bag of lemon to make citrus marmalade for breakfast toast. Unfortunately, it didn't happen and it ended up in a bottle of saltwater.  First I thought of turning this salted lemon into the Indian-style lemon pickle,  but I still have one jar of homemade lemon pickle. That slated lemon bottle has been sitting on my windowsill in the sunlight for a few months. Then I got the idea of making lemon roll-up like fruit roll-up that the children ate.

We used to eat lemon preserve with licorice powder a long time ago for digestion purposes. Sometimes it is a refreshing snack that has the sharp sour and salty taste.  In the olden days back in Myanmar, we did not have imported snacks but only local made fruit preserve with its own authentic flavor. A variety of fruit preserves are still in my mind as the memories of olden days. Among them spicy mango Preserve was a wholesome childhood fruit snack. The fruit snacks I saw here are not real fruit. But  just jellies with fruit juice flavors. Our Myanmar version of fruit snacks used to be our favorite snack every time we travel back home and my mom prepared those snacks, food for kids in a basket.

Garlic flavored roasted peanuts, potato chips, and fruit snacks are our favorite snacks for the road trip in the Summer. My mom put in a lot of effort to cook good Myanmar food to bring as a picnic lunch on the road. We will never forget how she cared about the family and for her husband ( our father). Once I made abowl of noodle salad for my father and placed it on the lunch table like that, I remembered how she scolded me " How can you serve your father in this way" . Since that day I learned to always serve food to our father with respect and manners. 

In this lemon rolls, the licorice powder has its own medicinal value. In the Burmese term,    ( Nwe Cho). We can also search in Wikipedia or google about it since our learning world is endless on this worldwide web. We can always can help one another kindly with our  knowledge. Wish and hope all the people in this world be in good health to pass this Covid_ 19 scare.

Honey Lemon fruit roll-ups 

Ingredients

5 count salted lemon.

1 count fresh lemon

1 cup Brown sugar 

1 cup White sugar

1 cup Jaggry powder ( palm sugar)

1 tbsp salt

1 tbsp Licorice powder

3 tbsp Honey

Instruction

1. Cut a fresh lemon into 4 wedges and add it in the pressure cooker

2. Rinse out the salted lemon with cold water and add those into the pressure cooker.

3. Add sugar, brown sugar, salt and Jeggary powder then add water till all the lemon are submerged.

4. Pressure cook for 30 minutes and let it cool then test it  if the fruits soften.

   Smash and crush the meat of the fruit into small pieces with the wooden spatular. Some people may use blender or chopper to make it easier but we may lose the fruit peel texture.

5. On medium-high heat, we need to add this boiled crushed fruit in the pan and let it simmer for a long time to thicken the fruit mixture. Add the Licorice powder when it starts thickening.

6. When all the water is evaporated, spread the fruit mixture on the tray to let it dry. In Burma, we could let it dry in the sun with the 100-degree heat of the sun.

7. For me, I have no choice but to use the food dehydrator for 6 to 12 hours.

8. When it is dried up, let it cool in the tray for 6 more hours.

9. The fruit snack is now ready to peeled off from the tray. We may cut into small pieces into individual square shape sizes ( 0.5*0.5) inch and store in the Jar in the fridge, for months.

10. We may try the same method of cooking the ripen mago puree with sugar to make the mango roll up too. It was also my favorite childhood fruit snack called Thayat Pyin ( Myanmar name) .

Deep Fried Chana Dal as Myanmar Delight

Deep-Fried Chana Dal as Myanmar Delight

We grew up with the rice noodle in fish base soup (Mont-Hin-Nga) as every morning breakfast. It could be hard for us, residing in another country to get it easily. So we need to make some effort at the weekend to cook that savory noodle soup. As a topping for this dish, the crispy and crunchy Chana dal ( chickpea fritters) is also essential  for most people. But some add other choices like vegetable tempura, crispy fish roe, and other version of their own. One thing I always remember that every time we cook Mont Hin Nga at home, our dad eats one full bowl with crunchy toppings first. Then he would ask for a small serving of that rice noodle without any topping which he mentioned as " Ta Pin Taing". At first, I did not know why he mentioned that but I realized that he could taste the soup and noodle all by itself without any other toppings. Actually, the meaning of " Ta Pin Taing" in Burmese is a lone lady dancer, all by herself. It was a kind of knowledgable word that he mentioned. 

When we arrived in the USA, we could not get this chickpea fritter easily. Luckily there was one lady who sold this crispy topping and she is so famous within the Burmese Community. We would order by mail for a big bag of that favorite food as our treasure stick. That lady who lives in Califonia has now retired because her children are well educated with high incomes and let their mother rest at home. I tried other chickpea fritters but the taste and the crispiness can not beat her fine work, even in Myanmar. 

So I tried so many times to make fritters that has a nearly similar taste and crispiness.

Frying 50 pieces is quite time consuming and some people never put effort to try and just buy ready-made fritters,  but only happen in Myanmar. So I made just enough serving for my home and I grind the rest of the soaked chana dal to make Bayar Kyaw( Myanmar word), an Indian snack they usually call here as Pakora. In this recipe, you could try whatever crispy fritters you want, at your convenience. 

Chickpea fritters ( 10 serving)

Ingredients

1 cup    Chickpea ( split yellow chana dal)

1 Qt      Canola oil or vegetable oil

2/3 cup  Rice powder

1/3 cup  Sweet rice powder (glutenous rice powder)

1/2 tsp   Salt

1/2 tsp   Turmeric powder

1/4 tsp   Paprika

1/2 tsp   Baking soda

Instruction

1. In the bowl, add the split pea or channa dal and wash and rinse with water 2 times. Then add soda and water into the bowl and soak the chana dal for at least 24hours.

2. Add the rice powder, Turmeric powder, Paprica, salt into the bowl, and add 2 cups of water. Then mix it thoroughly.

3. Add all the soaked peas mix well.

4. In the rondo or flat pan, add the oil and heat it with medium-high  heat

5 Let the oil temp rach nearly 380 degrees.

6. Fry several fritters in the oil depending on the size of pan( place one scoop at a time of the watery batter-soaked pea mix).

7. When the fritters turn golden brown on both sides, strain it from oil and let it rest on paper towel rightaway.

We may grind this soaked chickpea in the blender and add seasoning like thinly cut shallot, green chilies, cumin 1tsp together with salt 1 tsp to make the Indian style pakora. we may add 1 tbsp rice powder and 1 tbsp besan powder to shape the batter into crispy chickpea balls. Deep fry it till golden brown and crispy.

 It is really a great afternoon snack with coffee or tea.