Rava Idli

Ingredients:

Serving 2 persons

1 cup Rava (upma Rava)
1 cup Plain Yogurt
1/4 cup grated Carrot
2-4 spoons of green peas
10 nos cashew nuts
Chopped coriander leaves
salt,-needed to taste

For Seasoning:

1tsp Mustard seeds
1tsp chana dal
1tsp urad dhal
chopped green chillies-to taste

A few curry leaves
Oil for frying(Add sufficient oil,more the oil gives u rich softness,for this measure add 5- 6 spoons of oil)

Method

1. Heat oil in a pan. Add Mustard seeds, Chana dal, Urad dal, green chillies, curry leaves & Cashews. When it splutters add rava and fry till it becomes light yellow.
2. When it cools down, add yogurt to the rava mix. Stir well, so all rava mix well with yogurt. Then add grated carrot & peas(boiled) and salt.
3. If the rava batter is too thick,add little water. Pour the rava batter into idli moulds and steam cook for 10-15 min and hot rava idlis are ready.
4. Note : For soft idlis,the batter should be baked immedietely once aftr mixing the curd.This is the secret behind the softness of hotel idlis.. :-)
5. Try this out.
   

Idli

IDLI

South India’s ultimate breakfast, the idli has earned its exclusive space in the food.But the idli is no stranger to fame.If you’re in the southern part of India, breakfast is typically idli,traditionally served with coconut chutney,coriander chutney and sambar.The idli definitely deserves the global recognition that these very fluffy idli is exported in hundreds of kilos everyday from Chennai and the goodies are available in Malaysian and Singaporean restaurants by noon the same day.


Ingredients:

If u use grinder, this is the measure:

1.Idli rice...............4 cups
2.Urad dhal..........1 cups
3.Salt......................2 spoons(crystal salt is recommended)
4. Menthya....... 1/2 spoon


If u use mixer,this is the measure:

1.Idli rice.................4 cups
2.Urad dhal............2 cups
3.Salt........................2 spoons.
4.Menthya............1/2 spoon

Procedure:

1.Soak idli rice for 5 hours and urad dhal for 1 hr separately.
Note: Wash this once, before u soak the rice & dhal.

2.After 5 hours,wash both rice and urad dhal again for 2 to 3 times.

3.Firstly,grind URAD dhal separately in grinder(add sufficient water whenever the batter gets hard).Batter should be smooth enough like butter and that is the consistency.Once it is done,transfer urad batter to a container.

4.Secondly,grind IDLI RICE with water,to a smooth batter.

5.Now mix both these batter(rice&urad batter),add salt and beat well,so that salt mixes well with the batter.

6.Leave this for a whole night to ferment (7-8 hours).

7.(The next day morning)Mix well the fermented batter.Pour the batter in idli plates/moulds and steam cook for 10 - 15 minutes.
Note:The fermented batter should be stored in refrigerator,in order to avoid more soreness.U can use this fermented batter for 3 or 4 days.

8.Now the hot idlis are ready to serve.Serve this soft idlis with different chutneys and sambar.

9.Try this out.Good Luck.

Masala Pappad

Ingredients:

Urad Papad

Finely chopped onions

Finely chopped Tomatoes

Finely chopped cilantro

Finely chopped cucumber

Finely chopped Green chillies-very little(optional)

Chat Masala Powder (1/4 spoon) (optional)

Salt to taste


Procedure:

1.The procedure is very simple.Deep fry the papad in oil.

2.Top the deep fried papad with chopped tomato,onions,salt,cilantro,chillies,cucumber,chilli powder and little chat masala.

3.In most of the indian hotels masala papad is the commonly loved starter.

4.Looks yummy!! Isn't it?

Note: 1.Always use oil fried papad,becoz oven fried(toasted dry) papad sucks water from onion -tomato,and becomes soaked.But oil stops papad from sucking water.

2.Also, it is better to do topping just before u serve.

3.Use little salt if u use chat masala,coz chat masala contains some salt in it by default.

Veg spring roll

Vegetable spring roll is a snack item.This tastes delicious with tomato-chilli sauce.

Ingredients:

1.Maida flour - 1 cup

2.Rice flour - 2 spoons

3.salt to taste

4.Chopped carrot,cabbage,baked potato,onion,boiled green peas,& beans(chop the vegetables lengthwise like 2 inch in length) - 3 cup

5.red chilli powder - 1 tea spoon

6.Finely chopped green chillies - 2 spoons

7.Sunflower oil to fry.


Procedure:

1.Make dough with maida flour & rice flour(like we do for chapatis/rotis).

2.Now place a kadai on stove,add 3 spoons of oil.once it is heated,fry onion till transparent,add little salt to avoid browning.

3.Then add cabbage,carrot,green peas,green chillies,beans and baked potato fry nicely till it is half cooked,sprinkle little water to avoid blackening.At last add mashed potatoes.

4.Now add needed salt & chilli powder.

5.Switch off the flame.Now the stuffing is ready.

6.Place another kadai on flame.Heat the oil for deep frying.

7.Take a small lemon sized dough,knead this to a fine,thin roti(more the thinner,gives u more crispeness).Now grease the roti with little drops of oil.

8.Place a spoon full of stuffng in the center of the dough.

9.Roll it gently without tearing the roti.

10.To avoid the stuffing from coming out,grease roti's end with water lightly,so that they stick together.

11.Now fry these stuffed rolls in hot oil,till it turns golden yellow.

12.Place the fried rolls on tissue,to suck out the extra oil.

13.Serve hot with TOMATO-CHILLI SAUCE,use grated carrot,cabbage and cilantro to garnish.

14.This will be a perfect snack,goes best with hot tea especially during winter evenings.

15.Mmm..... Yummy!! isn't it?! Try this out.

16.Hav a pleasant evening.Thanx.

Thai Spring Roll(Veg)

Thai Spring roll

Ingredients:

1.Finely chopped cabbage,carrot,beans-2 cups(cut length wise)

2.Green chillies-3

3.Noodles-1/4 cup

4.Soya sauce-2 1/2 spoons

5.Tomato sauce-2 spoons

6.Chilli sauce-1 spoon

7.Finely chopped spring onions-3 spoons

8.Cilantro chopped-2 spoons

9.Oil for deep frying

10.Salt to taste

11.All purpose flour/maida flour-1 cup

Procedure:

1. With 3 spoons of oil fry all the vegetables,green chillies till it is half cooked.

2.Add boiled noodles,soya sauce,chilli sauce,tomato sauce & spring onions.Cook this for 5 mins.Add salt to taste.

3.As given in vegetable spring roll,make a dough with maida / all purpose flour.

4.Make very thin rotis,grease with little drops of oil.Keep the stuffing in the center,roll it gently without tearing the dough(roti).

5.Wet the end(border) of roti lightly with water to paste & cover the stuffing.

6.Deep fry this till golden brown.

7.Serve hot (topped with cilantro and some spring onion) with tomato sauce& chilli sauce.

Rava Kesari

Ingredients:

Serving 2 persons

1.Upma Rava - 1 cup

2.Water - 2 cups

3.Sugar - 3/4 cup

4.Ghee - between 1/4 and 1/2 cup

5.Food color (Red/Orange/Yellow) - a pinch

6.Cardamon Powder- 1/2 spoon

5.Raisins and cashew few



Procedure:

1.Place a thick kadai on flame,pour a spoon of ghee,fry raisins and cashew nuts till golden.

2.Keep them aside.Now fry rava in the same kadai dryly, till the raw smell goes off.Again keep this in separate plate and let it cool down.

3.Place the kadai on flame,add 2 cups of water and allow this to boil.Now add the roasted rava to that slowly.

4.Let this boil for 5 to 7 minutes till the rava gets completely cooked(keep on stirring the mix,otherwise lumps may be formed).Now add sugar to this and mix well.

5.Dissolve a pinch of food color in a spoon of water,now add the color liquid to the rava mixture.Stir well.

6.Add ghee side by side.Keep on mixing the kesari.Atlast add roasted raisins & cashews and cardomon powder.

7.Mix well.The kesari should not stick to the kadai,it should come out like a ball,that is the right consistency.

Note:If u didn't get that consistency,then the ghee u've added is not sufficient,hence add adequate ghee and mix nicely.

8.Now the kesari is ready to serve.This is the most easiest sweet to make, also can be made in few minutes.

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Cashew Burfi

Ingredients:

1.Cashew nuts........100gms

2.Powdered sugar......100 gms

3.Milk........1/4 cup

4.Cardamon powder.....1/2 spoon

5. Little saffron(optional)

6.Ghee.....50 gms

7.Maida flour............. less than 1/4 cup



Procedure:

1.Soak cashew for 30 mins in hot water and grind nuts to a paste.

2.Place a thick bottomed kadai on flame.Add milk and let it boil for 10 minutes.

3.Later add cashew paste and maida flour,stir well.Now lower the flame to avoid burning.

4.Stir constantly,when it starts sticking to the kadai, add sugar.

5.Now it takes more than 20 minutes to harden.Add little ghee in little intervals.

5.Add cardamon powder & saffron.Stir well.Switch off the flame,when it becomes non-sticky( kova state).

6.Spread this on a ghee-greased plate evenly.Make pieces of desired shape once it is cooled down.

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