SOOJI OR RAVA IDLI
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| RAVA IDLI |
INGREDIENTS:
Sooji or Rava - 1 1/2 cups
Curd - 1 cup
Asafoetida - 1/2 tsp
Mustard seeds -1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Cashews nuts - 7
Coriander leaves - 2 tsp
Curry leaves - 1 sprig
Ginger - 1 inch
Green chillies - 2
Salt - to taste
Oil - 2 tsp
Eno or baking soda - 1/2 tsp
Method:
Take a frying pan.. Add oil when hot.
Add mustard seeds when splutters.
Add urad dal, channa dal & broken cashew pieces,and mustard seeds and saute till golden brown.
Add Asafoetida and curry leaves to it.
Add chopped green chillies and chopped or grated ginger.
Add rava and roast till golden brown.
Allow this mixture to cool.
Add whipped curds, salt & eno or baking soda.
Mix well without lumps to idli batter consistency.
Rest this mixture for 30 minutes.
Pour this batter onto greased idli plates.
Steam for 10 minutes.
Easy and Tasty Rava idli is ready to taste.
Serve with sambar and chutney..
PINEAPPLE RASAM
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| PINEAPPLE RASAM |
Pineapple - 1/2
Tomato - 1
Toor dal water - 2 cups
Turmeric powder - 1/4 tsp
Lemon juice - 2 tsp
Coriander leaves - 2 tsp
Rasam Powder - 2 tsp
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig
Jeera - 1/2 tsp
Asafoetida - 1/4 tsp
Pineapple pieces - 5 tsp
METHOD:
Pressure cook toor dal strain the water and set aside..
Take 1/4 size of pineapple,chop the pineapple to fine pieces.use only the tender portion of pineapple and set aside.
Grind the remaining pineapple slices to fine paste or filter it and set aside.
Now heat oil in a frying pan when hot..
Add mustard seeds, Urad dal Jeera, asafoetida and curry leaves..then
Add the chopped pineapple and saute well for few mins.
Add to the dal water,chopped tomatoes,turmeric powder,salt & pineapple juice and mix it well.
Add the dal water mix and rasam powder to the seasoning and stir it well.
Let it cook for 5 mins.
Garnish with coriander leaves and remove from fire.
Yummy pineapple rasam is ready to taste.
BEETROOT RASAM
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| GINGER CAULIFLOWER |
INGREDIENTS:
Cauliflower - 2 cup
Turmeric powder - 1/4 tsp
Carrots - 1/2 cup
Green peas - 1/2 cup
Ginger - 2 inches
Onion - 1
Garlic cloves - 2
Tomatoes pureed - 2
Cardamom - 1
Clove - 2
Bay leaf - 1
Cinnamon stick - 1 inch
Peppercorns - 5
Yogurt -1/4 cup
Chilli Powder - 1 tsp
Salt - to taste
Oil - 1 tbsp
Method:
Cut 1 inch of ginger into fine juliennes. set aside..
Coarse grind bay leaf , cinnamon stick, cardamom and cloves and set aside
Grind Onion Garlic cloves and 1 inch of Ginger given for grinding and set aside.
Save 1 tsp of ground paste separately ..
Take a frying pan ..Heat oil
Add in the cauliflower florets, and saute for about 5 minutes.
Add in the turmeric powder saute till raw smell fades
Remove and keep aside.
Add in the ground onion paste.
Add in the yogurt, red chilli powder and salt tO the sauteed cauliflower and marinate for about 30 min.
Now heat about 1 tbsp of oil, add in the coarsely ground tempering.
Add in the juliennes of ginger, saute for a min.
Now add in the 1 tbs of the ground onion paste which was saved separately.
Add in the tomato puree, saute till oil separates.
Add in carrots and the peas.
Stir for a minute, add in the cauliflower with the marinate.
Then cover and cook till the masala is cooked and coats the veges.
The cauliflower should be crunchy. Taste for salt and remove.
Goes well with Chapathis and Rotis.....
BEETROOT RASAM
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| Beetroot Rasam |
INGREDIENTS:
Grated beetroot - 1 cup
Tomato - 1
Tamarind pulp - 1/4 cup
Turmeric powder - 1/2 tsp
Garlic cloves - 1 tsp
Rasam powder - 1 tbsp
Asafoetida - 1/4 tsp
Mustard seeds - 1tsp
Coriander leaves - 1tsp
Salt - to taste
Oil - 1 tsp
Method:
Grate the beetroot cook with 1/2 cup of water. Once cooked,
Add the tomato, tamarind pulp, turmeric powder and salt to it. Keep it aside.
Take a frying pan, add 1 tsp of oil and
Add the mustard seeds. When splutters
Add the garlic asafoetida powder and curry leaves. saute for few seconds.
Add tamarind juice. bring to boil.
Add cooked beetroot mixture, rasam powder and enough water.
check for consistency and bring to a boil.
Switch of the flame and garnish with coriander leaves.
