Rava Idli.

Wednesday, August 4, 2010

These ingredients makes around 12-15 Idlies.
Semolina or Bomabay rava: 3/4 Cup (12 Tablespoons)
Curd or yogurt
Tempering Ingredients:
Uradh dhal
Bengal Gram or chana dhal
Green Chilli
Pepper (optional)
Carrot( optional)

1.Mix semolina with yogurt and keep a side for 30 min. (Tip: The batter should be similar to idly batter thickness)
2. Give the seasoning with Ghee or oil with all the ingredients in the tempering list (except Carrot).
3. Apply ghee to the idly plates.
4. Place sufficient batter in each
5. take some water in the pressure cooker and pleace these plates stand in the Cooker and cook under pressure without Vistle for 15 min.
6. Serve with Ginger pickle or any pickle

I forget to take pictures and ate idly :)

Cabbage carrot raw mango curry

Tuesday, August 3, 2010

Cabbage 1 finely chopped
Carrot 1 big size grated
mango 1 half grated
Coconut optional
salt optional
oil optional
Pappula podi ( powder of dry roasted peanuts, chana dhal, uradh dhal)
or senagapappu karam ( the one we used to eat with idlis) Optional
Curd optional
Chillies (as per your tastebuds)
seasoning optional


The reason why I mentioned some of the ingredients as optional is because they are not necessary and you can fine me making the curry with out all this.
But if you are much concerned about the taste add all these optional ingredients.
Some people dont like cabbage. I fall in the same category till the time Iw ent to hostel. After entering into the hostel life I used to love all the vegetables and learned the importance of moms dishes.
Cabbage, Cauliflower, plantain, beetroot, carrot what not all the veggies are my favorites. I will stop my boring explanation here :)

1. heat the pan and add oil 1 tbsp and season with mustard seeds and cumin.
2. Add chana dhal, uradh dhal, green chillies, curry leaves and close the lid and make them cook for 30 sec.
3. Add cabbage and close the lid. Stir in the middle.

4. Cook it soft untill the cabbage smell goes away. If you dont like the cabbage smell at all add some curd at this time along with salt.
5. Add carrot and mango and make it cook for few more seconds.
6. Add coconut, pappula podi and turn off the flame.
6. Serve it hot with Roti.

Thepala chekka or serva pindi

Monday, August 2, 2010

This dish is dedicated to those who love indian snacking :)

Channa dal cup 1/2 soak in water for minimum 30min
curry leaves bunch Chopped
ginger garlic paste 1tsp
Green chillies 3 or as per the tastebuds
Oil As needed
onion number 1 chopped fine
red chilli powder tsp 1
Rice flour 250Grams
salt as needed
sesame seeds 1 tbsp
water As needed

1.Mix all the ingredients by adding water as needed. make soft dough.

2. add 1-2 tsp of oil to a non stick saute pan and keep the dough on the pan and spread it evenly. (tip: apply oil to your hand before spreading)
3. spread the dough evenly and make holes with your finger. Pour a drop of oil in each hole.

4. Cover it with a lid and cook on low-meedium heat untill the water in the dough evapourates and top surface appeared to be cooked.
5. You can turn the chekka or serva pindi if you want.

6. Serve it hot.

Note: Cook on slow flame. So that the bottom does not get burned.

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