Category Archives: Rava

Spicy Corn and Cabbage Rava Idlis

IMG_5124

My friend is a Tupperware distributor. Every month she regularly gives me the flyer she receives from them. My interest is not is on sale but what recipes are given there. J

I have copied quite a few of the recipes but this was for the first time tried one out.

Today I decided to try Rava Idlis. Well I do try them out regularly you may expect me to be an expert in making them but in actual fact we, the Rava idli and I do not agree.  The Rava Idlis do not agree that and I am the boss and I expect them to turn out in a particular fashion.

Either the idlis are soggy or they are flat pancakes. So when these came out so beautiful I was thrilled. 

Continue reading

Black and White Wednesday Godi Kutid Payasa~ A Blog Hop

Blog Hop one schedule that I thoroughly enjoy.
 Though I am taking care not to tax my fingers a lot this one piece is typed out in bits and pieces and over a long period. Hopefully by the end of the next month my fingers will be better.  Okay enough of this Old Woman cry baby story let’s get down to today’s post.

I was eager to try out some payasa/payasam/kheer dishes as I had performed the “Vaibhav Laxmi Varat” and the last day I was to invite some friends over and the nevidya was payasa. To add to the pleasure of cooking some sweet, that I love, was the fact that my father had come for his health check up and was given a clean chit. So this was celebration all the way!!J

This week I was paired with Kaveri of Palakkad Chamayal  and was so thrilled to see all the delicious payasa dishes she has listed out. I was at a loss choosing my recipe. Finally I settled for Godi Kutid payasa, which in Kannada translated as broken wheat payasa, it was not easy though  Nei Payasam raised a lot of objections. 

Do visit her not only for sweet dishes but other Palakkad delicacies.

Had I decided before Pappa came down from Dharwad he would have brought the authentic broken wheat. For those of you who are not aware, most of these delicacies that our mothers, grand mothers used to make at home are now sold in outlets all over Dharwad.  Generally I make it a point to pick up my “Kai sandgi” etc from there. They taste the way Ajji and Amma made them!

Okay girls do check out Kaveri’s recipe here.   I have made this out of dalia like Kaveri has suggested. 

One word of caution though this payasa is terribly addictive and delicious.  I am sorry I have posted so many pictures please bear with me but the whole thing was so delicious that I could not help my self. And yes please do remember to make more than what you need on day one as it tastes better the next day!!C

Thanks Kaveri for this recipe and of courseRadhika for without her I would have never discovered so many new friends and recipes.

Yes let me also tell you that the volume of the dalia doubles after cooking as I discovered to my horror L. Blame it on my inexperience or whatever.

Ingredients:
500 g dalia
4 tblspn ghee (homemade is better)
2 litres milk (high fat)
1 tin of milkmaid
¼ cup sugar
Cashew nuts
Raisins
1 carrot grated fine (optional)

Method:
1.       In a microwave proof bowl add the dalia and ghee mix well and microwave on high for 2-3 minutes. Stirring after every 1 minute. (This is for my micro but if the auto timing of your micro is 30 secs please stir after every 30 secs). As always please remember your nose is the best guide. When you get a lovely aroma of roasted dalia it is done.

2.       Transfer the dalia to a cooker add equal amount of water now pressure cook for 2 whistles. Since I was using Futura I cooked for 3 minutes on low flame after the steam came out of the vent continuously.
3.       Wait for the pressure to ease up naturally and open the cooker. This is where I got a shock of my life. The dalia was twice the quantity that went it. I was really freaked out as the milk I had was only 2 litres and the milk centre does not re open till 5 pm. More importantly where do I store the payasa was the question. Then I calmed down and reduced the cooked dalia (450 grms). Sometimes simple things are a bit late in coming to mind.J 

4.       To this cooked dalia in the same cooker add the 2 litres of milk, 1 tin milk maid, sugar, raisins and fried cashew nuts ( I did not add now please see the post script below) and bring to a boil. Just stir occasionally. 
5.       If you feel that you need more sugar please add more you can also add jaggery. 
6.       Remove from heat and mix the shredded carrots.
P. S.
I  had run out of cashew nuts did not have time to pick up more  hence I have used salted cashew nuts  after the payasa cooled down a bit. They did not taste bad in fact no one knew that I had used salted ones. Next time I should try the peppered and chilly ones what say?!


Sending this to Susan’s Black and White Wednesday.
Archana

Coconut Semolina Cake~ Goan Bath

 To all Goans I am someone who is weird.

 At least most of my friends consider me strange as I don’t use Naal or coconut, as it is known in Konkani, as much as they do. For most (read all) of their curries coconut is a must, be it fish curry or tonak.  They talk is 1 coconut or two and not having coconut at home is something equivalent to not having salt at home.
 Most Goan dishes sweets like Bebinca, Dodol are well known and are made of Coconut milk. Bath or Batkh as it sometimes pronounced is a delicious dish not too well known is made out of coconut and rava.


I would like to believe that mostly it’s the Catholics who make this for most of my Catholic friends have offered me this delicious dish. I may be wrong please feel free to correct me.
This recipe is given to me by Maria my friend who makes delicious Batkh and had given it to me ages ago and is written in my wonderful shorthand which I cannot fully decipher adding to the fact that the recipe is in tatters. Here goes.
Ingredients:
¼ kg rava or Semolina
¼ kg sugar
3 eggs
100 grms butter
½ tsp baking powder
1 ½ coconut
10 cardamoms’
Salt to taste
Method:
1.     Break open the coconut and reserve the water. Scrape it and grind with a little water to a thick paste. (My Bai had already scraped the coconuts and must have thrown out the water or offered it to the kids to drink and hence I used ordinary water).
2.     Add the sugar, egg yolks and butter. Mix well.
3.     Sieve the baking powder and rava (I did not). Mix with the sugar mixture.
4.     Add the egg whites.
5.     Leave the mixture overnight.(I put it in the fridge overnight and in the morning left it out for 4 hours).
6.     In the morning add salt and bake in a pre heated oven at 180°C for 45 minutes or till golden brown.


P.S.
1. Next time I am grinding both the rava and the coconut. Rava at a later stage.
2. Egg white to be beaten well before adding. 
3. And 1/4 tsp more of baking powder. cake does not rise much so no need to sub divide the cake. 
4. Why not add grated carrots for more colour and flavour?


Sending this to Priya’s Event here
Archana

Healthy Instant Corn Dhokla

We all love dhokla.
Would you like some now?

 For this instant no need to wait for the batter to ferment? Do you want it to be healthy, with veggies and no complaints from the kids?

If your answer is yes then this recipe is for you! 

I came across in Tarla Dalal’s Cooking & More that I had borrowed from our library. I don’t have the copy of the recipe but I noted down the recipe. 

The only change I have made is added 1 tsp of garlic paste and steamed it in a vessel.
Ingredients:
1 cup sweet corn
½ cup curds
1 cup rava
½ tsp ginger green chilli paste
Salt
1 tsp fruit salt
¼ tsp lemon juice
¼ tsp oil
1 tsp garlic paste(my addition)
Method:
  1. Blend sweet corn and curd in mixer till smooth.
  2.  Add rava, ginger garlic paste, green chilli paste, salt & half cup water mix well.
  3.  Just before steaming sprinkle fruit salt and lemon juice. Mix gently
  4.  Spoon in greased muffin/ vati moulds and steam for 15-20 minutes. Cool and serve.
Sending this to Anyone Can Cook  Series

 and to my event Fast Food Not Fat Food started by Priya

And to Kirthi’s Serve it series :Serve It Steamed started by Danny

 

I am sure you all make healthy recipes that fall in this category do link up here and send me the FAT volume of entries!!
Archana

Halthy Savoury Dosa~Bloghop Wednesday


There are 2 events around which my kitchen revolves these days they are ….
First is my Event – The Lets Get Stuffed ~Bell Peppers or Capsicum and second is The BlogHop Wednesday!

I expect all of you my dear friends to don your thinking hats and send me exiting entries for stuffing the Bell peppers or Capsicum. Here are some of mine.

And yes I am a part of this exciting experiment started by Radhika of Tickling Palates. We are paired with different partners every other Wednesday and this week I am paired with Kalyani also known as Mom Chef!
 
The title suits her to the T or should I say C? Amazing recipes & pictures!

I was totally at sea for I was just seeing each recipe seemed better than the earlier one! Finally I choose the simple Healthy Oats Dosa or The Savoury Oats Dosa!!

Here is Kalyani’s recipe

Here is mine as usual I had to fiddle with the ingredients. My husband’s my best critic and friends words not mine so I was expecting a total failure in the system so I was quite amazed at the results!!

My daughter, the younger one loved it and polished off 3 small ones. Mind you I am not complaining she is most welcome it is a BIG COMPLIMENT! The “kurkur kombdi“ that is the loosely translated as the brooding hen or clucking hen eating without complaints!

Ingredients:
1 cup Oats, crushed
1 tblspn rice flour
½ cup Rava
1 tblspn barley flour (optional)
¼ cup besan/kadli hit/chana daal flour
Salt
Chopped green chilies (optional)
Chopped coriander
1 onion, finely chopped
½ cup butter milk
Oil
For tempering: Mustard seeds, jeera/ cumin seeds, and hing/asafetida

Method:
1. I soaked all the dry ingredients in the butter milk and since the batter was not the consistency needed for dosa hence I added water.
2. Let it stand for 15-20 minutes.
3. Make the tempering by heating the oil and spluttering the mustard, jeera/cumin seeds/jeerigi and hing/asafoetida. Pour in the batter. Mix well.
4. In the batter add the chopped onions, coriander, chillies and salt.
5. To make the Dosa: add a ladle full of the batter on the non-stick tava lightly greased.
6. Spread lightly. Cover and cook.
7. Flip on the other side cook and serve with chutney or as kiddo had with tomato ketchup.
After the first Dosa I did not use oil at all.

Thanks Kalyani for this wonderful inclusion in my daughter’s diet and Radhika for I have the opportunity to meet new friends and try different recipes!

Please do send me some entries for my event here.

Archana

Upit/Upma


I just cannot think why I have not posted this simple recipe for so long. I had made this version when onions were expensive! Ha Ha so long! You have forgotten all about the onion prices haven’t you?

What reminded me of this recipe? Well, it reminded me about itself every time I went to see my pictures but I was sure no one will be interested then as onion prices had normalised.

So how are you interested now? Elementary my dear Watson, if “Upit”/Upma can make or break a cookery contest winner everyone is interested in the different versions of it!!

Yes I am referring to the Contest where Floyd Cardoz, a celebrated Chef   made this simple dish and went to win the contest!!  


In my hometown Dharwad, “Upit” is a staple snack that is made often, especially when someone visits. I remember grumbling to my granny is there nothing else that people in Dharwad know we either have “Upit” or Avalakki that is Pohe! Little did I know that I will miss both! Ho I make it but not as often I would like to! and I miss the pleasure of them making it and me eating it!

 In Dharwad we get different kinds of Rava called Kesari Rava to make “Upit”, Bombay Rava or is it Mumbai Rava now (?) and Chiroti rava. These are progressively finer.  “Upit” or Shira tastes best with Kesari Rava but as my family does not like it, I do not buy it and make “Upit” out of Bombay rava.

Ingredients:
1 Cup Rava
2 tsp ghee (home- made is best) + 1-2 tsps
Oil
Mustard
Hing/asafoetida
1 tsp Urid dal
2-3 Green chilies (adjust as per taste)
Curry leaves
1 cup cabbage chopped fine
1 tomato roughly chopped
 1 cup   vegetables like green capsicum, cauliflower florets, carrots and peas (I have used only capsicum)
Salt
2 cups water
Lemon juice (adjust as per taste)
Coriander , coconut grated

Method:
1.       In a kadhai add the rava and 2 tsps ghee. Mix well and stir fry on the gas on low flame till you get a nice aroma. Please do not skip this step or increase the flame the results are disastrous.  You can also microwave the rava and ghee. I do it for a minute then stir and repeat for 1 more minute. It will depend on your microwave.
2.       Remove the rava on a plate and let it cool.
3.       Meanwhile return the kadhai to the gas heat oil, lower the flame splutter the mustard and add the urid dal stir till reddish, hing, green chilies, curry leaves follow next. Please be careful as the chilies and curry leaves splutter. (Generally I cover the kadhai with a lid it leaves with a less messy gas to clean and prevents painful burns of the chilies or curry leaves frying about).
4.       If I was using onions they would have gone in next and fried till translucent then the veggies would follow,  but since I am not using onions or the veggies and I like my capsicum and cabbage crunchy I added the water 2 cups , salt.
5.       Raise the flame. Let the water start to boil, what I mean is the water at the edges of the kadhai starts simmering first lower the flame add the cabbage, capsicum, tomatoes and the roasted rava. Stir immediately as the stuff stars cooking and lumping up almost immediately.
6.       Cover and let it cook for about 4-5 minutes. Switch off the gas. Remove the lid and spoon the rest of the ghee at the edges of the kadhai.  Squeeze lime.
7.       Close again and let it rest for about 5 minutes.
8.       Mix well and serve garnished with coriander and coconut.

You can also add boiling water to the rava and make this dish, as my MIL used to make, but I find this   more convenient.

Chocolate Shira

Chocolate Shira


It is the same story everyday, I tell myself I need to make some kind of beginning for Akanksha’s breakfast in the morning at least plan it and  every evening after office I forget (?) about it. So in the morning the questions are “what? And how long will it take?”

On Friday  I had planned to give her “Phodni Cha Bhat” or “Vagarni Anna” but in the end I made “Chocolate Shira “which I introduced to her as  Chocolate. Not that I want to hoodwink her but shira the easiest of breakfasts she does not eat/like.  Being a chocoholic is an advantage you see, you should only know to use it to your advantage.

Ingredients:

Use the same cup for measurement.
1 small cup rava
2 small cups sugar
1 small cup ghee
½ cup cocoa
½ cup drinking chocolate
2 cups hot milk
Nuts of your choice(Optional)

Method:
1.       In a thick Kadhai add the rava and ½ the ghee and roast till reddish on low flame.
2.         Add the very hot milk. Mix well breaking all the lumps.
3.       Now add the sugar and cocoa ,drinking chocolate and  nuts mix well.
4.       The whole mixture becomes watery once the sugar melts. This is okay.
5.       Add the rest of the ghee and mix well till all the ghee is incorporated in the mixture.
6.       Your chocolate Shira  is ready.
7.       Serve it hot or pack it up.
This Picture I took after the kid decided that she has to see if chocolate is really packed in her tiffin hence the mess.
  
%d bloggers like this: