Instant Rava Idli

Rava idli is one of the most popular south Indian breakfast. It is made up of with Rava/semolina/sooji. This Rava idli is very easy and quick to prepare as there is no need for grinding and fermenting is required. Using fresh curd makes Rava idlis tastes well. It goes well with coconut chutney or tomato saagu. For preparing puffy and soft idlis mainly you require two ingredients which are fresh curd and roasted Rava. Here I am going to share this recipe with you all today.

Cuisine: Indian | Cooking: 20 minutes

Preparation: 5 minutes | Serves: 4-5

Ingredients:

For Idli Batter

Roasted Rava/sooji     -  2 cups

Thick curd                 -  1 cup

Water                       -  1 cup (adjust thickness)

Salt                          -  as needed   

Coriander leaves        -  3 tbsp

Grated carrot             -  4 tbsp 

Baking soda               -  1 tbsp

To Temper:

Mustard seeds      -   1 tbsp

Chana dal            -    2 tbsp

Urad dal               -   1 tbsp

Curry leaves         -   1 spring (chopped)

Broken Cashews   -    8-7

Oil                       -    1 tbsp

Ghee                    -    1 tbsp

Baking soda          -    1 tbsp

Green chillies        -    1-2 (chopped finely)

Method:

• In a pan, add oil and ghee to heat, once heated add mustard seeds to splutter, followed by chana dal, urad dal and broken cashews. saute till dals and cashews turn little brown, it takes about 1-2 minutes.
• Now add chopped curry leaves, chopped green chillies and fry for few minutes.
• Once done with tampering, low the flame and add roasted Rava/sooji into it and start frying for 2-3 minutes.
• Rava should be mixed well with tampered ingredients. once it has done, switch off the flame and keep it aside to cool.
• Once it cools completely, take Rava mixture and add curd, salt to taste and baking soda and mix well.
• Check the salt and adjust the batter thickness by adding water. Let the batter be medium thick. Mix it well and set it for 10 minutes.
• Meanwhile, prepare an idli maker to stand by greasing with ghee/oil. Add glassful of water and pour in idly cooker/steamer and keep it aside.
• Now take a Rava batter, mix well again and immediately pour in the idli maker stand.

• Place the idli maker stand in the idli cooker/steamer and cook for 10-15 minutes in a medium flame. 
• You can insert a knife or spoon in the centre of the idli to check if it is cooked properly.
• Once it is done, remove the idli stand from cooker/steamer and let it cool for 2-3 minutes. (don't take off the idlis from idli moulds/stands when it is hot, you won't get proper puffy idlis as it sticks to moulds)
• After a few minutes or once it cools off, apply little oil/ghee to spoon and remove idlis using it.
• Serve with coconut chutney or tomato gojju/gravy.

If you like this post, kindly comment below and do share your valuable

response. Thank you :)

Citron Lime Rice - Herlekai Chitranna

Chitranna is prepared in many varieties, this recipe is one among them. The fresh and bitter tang of citron gives a different flavour. We extract the juice and prepare chitranna from it and the peel is used to make pickles which gives an outstanding mouth-watering taste. Citron lime rice is very popular in the southern part of India. This is a seasonal fruit which is good for health. This rice is very easy to prepare and can be prepared quickly.  Here I am going to share the recipe today.

    
Cuisine: India| Cooking: 15 minutes
Preparation: 5 minutes | serves: 3-4

Ingredients:

Cooked Rice             -    1 ½ cups/pavu
Coriander leaves       -   3 tbsp
Green chillies           -    4-5
Turmeric powder      -    1 tbsp
Salt                          -    as per taste
Citron juice              -    1 fruit juice
Onion                       -    1 big size 
Grated coconut         -    ½ cup

To Temper:

Oil                           -   4-5 tbsp
Mustard seeds          -   1 tbsp
Urad dal                  -    1 tbsp         
Chana Dal                -    1 tbsp
Peanuts                   -     2 tbsp
Curry leaves            -     1 spring
Hing/Asafoetida       -    a pinch (optional)

Method:

1. Cook rice apart by adding water in a pressure cooker for 2 whistles in a medium flame and allow it to cool and set aside.
2. Heat a deep pan/Kadai by adding oil in it. Once heated add peanuts and stir till it turns a little brown.
3. Now add mustard seeds, chana dal, urad dal and fry for a minute.
4. Once chana dal and urad dal turn a golden colour, add green chillies, curry leaves and a pinch asafoetida/hing and Fry for a minute.
5. After 1 minute, add onion and turmeric and fry until onion gets transparency and raw smell of turmeric goes well.
6. Once it is done switch off the flame and adds prepared rice followed by citron lime juice and salt.
7. Mix all together properly, check for salt and sourness. If needed add more citron juice and adjust the salt.
8. Garnish with chopped coriander leaves and grated coconut and serve it hot.

Notes:   

• Take care of peanuts, chana dal and urad dal. Do not overcook or undercook as it spoils the taste of the rice.

Moong Dal Khichdi - Best HomeMade

This moong dal Khichdi (ಹೆಸರು ಬೇಳೆ ಕಿಚ್ಡಿ ) is prepared with rice and moong dal and topped with ghee. It is a perfect breakfast in the winter season. It is very simple and easy to prepare as it requires only a few ingredients. It is one of the healthy food and the best food for the people who plan for a diet. In India, this is one of the traditional food prepared in everyone's house. The taste my slightly differ as the style of cooking and ingredients used may differ from person to person. Khichdi has a balanced carbohydrate, protein, vitamin C, Calcium, and also a good source of dietary fiber which helps indigestion. The dish can be served at any time of the day. It is a wholesome meal packed with nutrients easy to digest for babies and elders. Here am sharing my style of moong dal khichdi recipe which is very tasty and I am sure you will enjoy it.

Cuisine: Indian | Cooking: 15 minutes
Preparation: 15 minutes | Serves: 4-5

Ingredients:

Moong dal/ Hesaru bele           -  1/2 cup or 1/2 pavu
Rice                                          -   1/2 cup or 1/2 pavu
Water                                        -   3 Cups
Oil                                             -   1 tbsp
Ghee                                          -   1 tbsp
Mustard seeds                           -   1 tbsp
Cumin/jeera                              -   1 tbsp
Black pepper/mensu                 -   1 tbsp
Green chilies -   4-5
Turmeric powder                      -   1/2 tbsp
Cashew                                     -   7-8
Curry leaves                             -   1 spring
Channa dal                               -   1 tbsp
Asafoetida/Hing                       -   pinch
Ginger chopped/paste              -   1/4 tbsp
Salt                                           -   as per taste
Grated coconut                         -   1/2 cup                    
Coriander leaves                      -   1/2 cup
Lemon juice                             -   Few drops

Method:

1. In a frying pan, dry roast the rice and moong dal in a low flame for 3-4 minutes
2. Pressure cook the roasted rice and moong dal by adding 3 cups of water in a medium flame till 2 whistles.
3. Once pressure is out from the cooker, keep it aside and let it cool.
4. In a while, heat oil and ghee in a deep kadhai/pan followed by adding mustard seeds, channa dal, cumin seeds, black pepper, green chilies, curry leaves, cashews and fry for few minutes until cashews turn a little golden brown color.
5. Next add asafoetida, turmeric powder, chopped ginger, and fry for 1 minute.
6. Next, add cooked rice - moong dal mixture to it with adding 1 cup of water and salt. Blend well with spices in a medium flame for 5-10 minutes.
7. If khichdi becomes thick add more water as required, along with water check and add salt as per taste.
8. Always khichdi should be watery because khichdi tends to get thicker as it cools down.
9. At last add a few drops of lemon juice, grated coconut, and chopped coriander leaves. Mix well and serve hot topped up with ghee/ butter, Curd.

Note:

• In khichdi rice and dal should be well cooked.
• Always cook rice and dal in a pressure cooker to make khichdi, else it takes too much time if you do it in an open vessel.
• You can add onion also.
• Topped up with ghee gives khichdi a different aroma and gives more taste.
• Should be served hot as it gives good taste when it is hot.

If you like this post, kindly comment below and do share your valuable response. Thank you :)

Curry Leaves Chutney Powder/ Karibevina Chutney Pudi

We Indians use curry leaves as main ingredients to almost all dishes for tamper or to decor.  The leaves have always been sought after for their unique flavor and usefulness in cooking, but there are also a number of health benefits that make them highly appealing. these leaves are used in various local cuisines across India and other parts of Asia as flavoring agents. Curry leaves are rich in folic acid and iron, and it helps to digestion. Rich in vitamin A and treating as diabetes medicine. curry leaves have a short life, we can preserve it for two to three weeks. Take off the leaves from its stalk, and preserve in an airtight container, keep it in the refrigerator. Here am sharing healthy curry leaves chutney pudi.

Cuisine: Indian | Cooking: 10 minutes

Preparation: 10 minute | Serves: 8-9

Ingredients:

Dry Coconut/Kobbari            -    1

Curry leaves                         -    1 hand full

Roasted Gram/Hurikadle      -    1/2 paavu/ 5-6 tbsp
Red chili -    20 (use both types of red chilies)
Jaggery                                 -    1 small lemon size
Garlic                                    -     two whole full
Tamarind                               -    one lemon size
Salt                                        -    as required
Oil                                          -   1 tbsp

Hing                                       -    a pinch

Method:

1. Remove curry leaves from its stalk, wash well and pat dry it.
2. In a frying pan add oil, make oil heat in a medium flame. once oil is hot enough, dry roast the grated dry coconut and fry till it turns golden brown and keep aside.
3. In the same pan add curry leaves, saute till curry leaves are crispy. once it has done keep aside.
4. Now add roasted gram, saute till it gets golden brown and red chilies and garlic fry a few minutes. (Fry all ingredients separately).
5. Once everything cools down, transfer all ingredients to a blender along with a Jaggery, tamarind, thing, and salt. Grind to a fine powder. ( Don't grind too much, the powder should be thick).

         Curry leaves chutney powder is ready to serve. It goes well with chapathi, dose, and rotti.

Note:

• All the ingredients should be fry separately in a medium flame.
• Adding dry coconuts gives powder a great aroma and its keeps powder long last.
• Don't grind too much, the powder should be thickened, like showing in the pitcher.
• Serve with ghee or butter.
• If you want to use a long period, transfer to an airtight container and keep it in refrigerator.