Yellow split peas fritters, a crispy snacks tastes awesome with chilli sauce which ressembles quite like our South Indian channadal fritters, but without onions ,ginger and green chillies..this fritters tastes fabulous and prefect for evening snacks, we enjoyed having this fritters with tamarind chutney i prepared for pani puris, they tasted super delicious with this crispy fritters...It seems this fritters are quite an appetizier for a party menu or else for an evening snack, this fritters is quite easy to make and one of the popular fritters in Burma..Whoever like deep fried beauties can give a trial to the splendid fritters and tastes fabulously awesome with hot chilly sauce..The stalls selling these fritters are mostly owned by Indians in Myanmar ... The vendor makes a cone out of an old newspaper, throws in a dozen fritters, and the customer walks off happily eating them. These fritters are a delicious crunchy snack or accompaniment to a meal..



1cup Yellow split peas or channa dal (soaked overnight)
1no Onion (chopped finely)
1/4cup Coriander leaves (chopped finely)
1no Red chilli (chopped finely)
1/4tsp Paprika
1/4tsp Turmeric powder
Salt
Oil for deepfrying..

Drain the peas and grind half of the yellow split peas as bit coarse paste, while grind the remaining peas as smooth paste by adding a little water, mix the two grounded paste together, add the chopped onions, chilli, coriander leaves, spices and salt..mix everything well..

Heat the oil for deep frying, scoop a teaspoon of the mixture and with an another spoon form a oval shape bite sized batter, gently drop this one by one to the hot oil..Deep fry in batches on medium flame until they turn golden brown..remove the fritters, drain the excess of oil with a paper towel..

Serve hot with chilly sauce or tangy tamarind dip..

I really love to cook and taste different cuisine around the world...This time my culinary experiments goes for Burmese cuisine, after going through many recipes and sites i have choosed few easy breezy recipes to try out..While going through those recipes, i found that most of Burmese dishes ressembles quite like our Indian dishes..Coming to this butter and lentil rice, this dish is really very easy to prepare, this rice goes for simple ingredients and the bay leaves, cinnamon stick used in this rice turned them out more flavourful ..This rice is a fabulous alternative dish to plain rice.. Its seems Burmese people enjoy this rice either with some dried shrimp relish or with crispy onions or else with rich meat curries..We had this rice simply with potato kurma and enjoyed a lot..



2cups Basmati rice
1/4cup Channa dal (soaked for 4 hours)
2tbsp Butter
1tsp Sugar
Salt
4nos Bay leaves
2nos Cinnamon stick
4cups Water

Wash the soaked channadal and drain well..In a pan, add the rice , channadal, butter, sugar, salt, bay leaves, cinnamon stick and water, cover the saucepan and bring to boil, keep an eye while cooking and stir occasionally..

Put the flame in simmer and cook until the water get absorbed and the rice and dal get cooked..let them aside..serve hot with any sort curries..