Rava Idli & Award time

Rava Idli



Rava idli is a Popular breakfast in south india especially in Bangalore.I love rava idlies.But  i never tried before marriage at home.I used to Prepare MTR ready mix.After 3-4 trails i got this recipe.Now i make it quite regulary.This is an Instant one(no fermentation) can be prepare easily.You can make it healthier by adding Vegetables to your choice.I am using here Grated carrots & finely chopped coriander.Having 3-4 idlies u can feel ful.Best combo with this is Mint chutney or coconut chutney.




Ingredients:

Rava- 1 cup
Curd-1 1/2 cup
Salt-To taste
Soda-pinch
Grated carrot-1/4 cup
Chopped coriander-1/4 cup

For seasoning:

Urad dal-1/ tsp
Channa dal-1/2 tsp
Mustard-1/2 tsp
Redchilli-3
Curry leaves
Cashew-10

Preparation method:

1. Dry roast rava until it will become golden brown.
2. Heat 2 tsp of oil,add seasoning ingredients.fry well.
3. Add sal & soda in curd mix well,add roasted rava,carrot & coriander.
4. Add seasoning ingredients mix well.Kepp  it aside for 20-30 min.
5. If it is too thick add little water.
6. Pour the batter in greased Idly plate.
7. Allow it to cook for 15 min.
8. Remove from plate serve hot with mint or coconut chutney.





Menaga   from  SASHIGA  Shared this Award with me.Thanks a lot Menaga.I want to share this Award with All my Blogger friends.So please accept this award.

Groundnut/Peanut Masala Stuffed Paratha

Bored of making plain chapathis for dinner. So, i m trying all kind of stuffed parathas.

My Mom is a crazy lover of peanuts. In Chennai, when its season we can find it for every 10 steps @ T.Nagar Ranganathan Street, Usman Road and in every railway station and every train connecting Beach-Tambaram!!!

She is a very happy person when we get her a bag of fresh peanuts. She will become nostalgic about her childhood days and say "we used to pullout fresh peanuts from our farm and wash it the stream nearyby and eat. It tastes heavenly". She enjoys eating them even now, coz its her childhood days she cherishes everytime she pops one.

Love you amma, This Post goes specially for you!!! My Mom, My Inspiration.

Ingredients (gives approx 10-12 parathas)

Whole Wheat flour - 2 cups

Bajra flour/Millet Flour - 2 cups

Oil/Ghee - 2 tbsp

Salt to taste (Adjust accordingly since the masala too contains salt)

Water/Milk for making the dough.

Groundnut masala

Peanuts/Groundnuts - 1 cup (With or Without skin, i didnt bother the skin)

Gram Dal/Chana dal - 1/4 cup
Red Chillies - 10 nos (Round ones, if using long red chillies reduce the no by 6-7)

Tamarind pulp - 2 tsp

curry leaves
hing/asafoetida - a pinch
Salt to taste ((Adjust accordingly since dough too contains salt)

Method
For the filling

Roast peanuts and chana dal separately. Grind all the given ingredients together without water. keep separately

For the Parathas

Mix all the given ingredients together with some water and make a soft chapathi dough.Divide them into portions. Take a Ball of dough and flatten it a lil and place 1 or 2 tsp of filling at the center fold the sides in and roll it lightly to a thick disc. Dont make a big disc, it might make break the dough and cause the filling to spill out. Smaller the better.

Cook Both the sides on a Hot Tava. If you prefer u can add lil ghee/butter while cooking. I jus made it Chukka.

Didnt make any side dish for this, coz the masala itself contains Spice,sour and salt.

Tastes Great with Pickle, raitha or Plain Yoghurt

Sending this post to My Legume Love Affair - 17, hosted by SRA , Event started by Susan of Well Seasoned Cook

Tricolor Paratha with Cauliflower Korma

Weekend Night, had one carrot and one radish left out in the fridge. Planned Chapathi for dinner, but changed into colorful paratha, using the left-out veggies.

Sending this to CFK - Veggies and Fruits Hosted by Lakshmi Venkatesh of Kitchen Chronicles, Event Started by Sharmi of Neivedyam

And also to Food for 7 stages of Life - Kids Special co-hosted by Radhika and Sudheshna

Ingredients
Wheat flour - 4 cups
one large radish - finely shredded
one large carrot - finely shredded
one medium bunch of cilantro/fresh coriander, finely chopped
yoghurt - 2 tbsp
salt to taste
oil/ghee - 2 tbsp

Method

Mix all the given ingredients with some water and make a soft chapathi dough. Let it rest for 30 minutes.

Divide them into portions and roll it out to a slightly thick than the normal chapathi. cook on a hot tava. if not diet conscious, can add some ghee while cooking the paratha. Serve it hot with any side-dish of your choice.

I made some Cauliflower Korma for this.

Ingredients

Cauliflower - 1/2 kg, Cleaned and cut into small florets

Medium- sized onions - 2 nos

Medium - sized tomatoes - 3 nos

Ginger-garlic paste - 2 tsp

Green chillies - 2 nos

Red chilli powder - 1 to 1-1/2 tbsp

Dhaniya powder - 1 tbsp

Mint Chutney - 3 tbsp

yoghurt - 2 tbsp

Salt to taste

Oil, curry leaves for seasoning

mustard seeds,cumin - 1 tsp each

turmeric - a pinch

Method

Clean cauliflower and cut them into florets. Heat oil in a deep pan, splutter mustard, add cumin, green chillies, currry leaves, turmeric. Add finely chopped onion, once they turn translucent add tomatoes, ginger garlic paste, add lil water for the tomatoes to cook.

Now add cauliflower florets and add some water, add chilli powder, dhaniya powder and salt. When the korma is half-cooked add Mint chutney and let it cook for some more time. While taking it off the flame add yoghurt for a rich creamy taste. Garnish with some fresh coriander.