RAWA PONGAL

Here is another tasty and healthy pongal which is a great dish for your breakfast or dinner....

INGREDIENTS

• RAWA/SOOJI-2 CUPS
• COOKED MOONG DHAL- 1 CUP
• OIL-1/2 CUP
• PEPPERCORN -1 TEASPOON
• CUMIN SEEDS -1 /2 TEASPOON
• CASHEW NUTS -1/2 CUP
• ASAFOETIDA-FEW PINCHES
• CURRY LEAVES-FEW
• SALT TO TASTE
• GHEE-FEW TEASPOONS

METHOD

• Pressure cook the moong dhal with enough water.
• Puree the dhal well.
• Add enough salt to the dhal. Mix in some water so the dhal is about 5 cups in quantity.
• Heat some oil in a pan.
• Fry the cumin seeds ,peppercorns and the cashews.
• Now,add the rawa and roast well.

• Reduce the heat  and add the diluted dhal,little by little.
• Cook and stir continuously till the fluids are absorbed.Add some more salt to taste and the remaining oil.
• Cook till it leaves the sides of the kadai.
• Add the asafoetida and curry leaves.

• Remove from the stove.
• Serve hot with Avial ,chutney and /or sambar.

THINAI VEGETABLE BHAATH /FOXTAIL MILLET VEGETABLE BHAATH

Now a days, there is an awareness is the health benefits of our long forgotten millets ....

Even some restaurants serve dishes made of different kinds of millets...

I tried out a  conventional Vegetable Bhaath with Thinai arisi /Foxtail millet and it tasted good too....


INGREDIENTS

• THINAI ARISI (FOX TAIL MILLETS) -2 CUP
• MOONG DHAL -1 TABLESPOON
• TOMATOES-2
• CARROT-1
• ONION-1
• BEANS-FEW
• GREEN PEAS-1 TABLESPOON
• GREEN CHILLIES-2
• SAMBAR POWDER-1 TEASPOON
• TURMERIC POWDER -1 /4 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA  DHAL -1/2 TEASPOON
• CASHEW NUTS -FEW
• CUMIN SEEDS-1/4 TEASPOON
• ASAFOETIDA POWDER-FEW PINCHES
• OIL -2 TABLESPOONS
• LIME JUICE-1 TABLESPOON
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Chop the onions,green chillys,tomatoes and other vegetables.
• Make a puree of the tomatoes in a blender.
• Heat a pressure pan.
• Heat the oil  and splutter the mustard ,dhals,cumin seeds cashew etc.
• Sautee the chillies, onions, cut vegetables etc.
• Now add the tomato puree ,salt, sambar powder and turmeric powder.Add 5 cups of water. Bring to a boil.
• Now add the cleaned and washed thinai arisi (millets).
• Pressure cook till well cooked.
• Remove from heat.
• Once the cooker is opened,mash the cooked mixture slightly.
• Add the asafoetida powder and lemon juice.
• Mix well.
• Serve hot with raitha and chips.
• It is a great lunch box recipe too.
• If you wish,you can add some tamarind paste too,while cooking.

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•  http://www.whitbitskitchen.com/2015/07/13/monthly-masala-link-party/

RAVA DOSA /RAWA ROAST

Dosas  are always a delight to a South Indian palate ...

And the crispy ,mildly spiced Rawa Dosa is an all time favorite to one and all...

There is always an element of suspense as to how your Rawa Dosa will turn out when you order one even in the best of restaurants...

Some prefer their rawa dosa absolutely crisp while some like them slightly soft in the center...

My vote is for the crispy, crunchy dosa with a generous helping of chutney....

Unlike the regular dosa which needs the batter to be ground and fermented the previous day itself,Rava Dosa can be prepared by mixing the dry ingredients real fast...

Onion Rawas and ghee rawas are a slight variation from your regular Plain Rawas ....

INGREDIENTS

• RAWA /SOOJI -1 CUP(FINE VARIETY)
• RAW RICE FLOUR -1 CUP
• WHEAT FLOUR -1/2 CUP
• PEPPER CORNS-1 TEASPOON
• CUMINSEEDS-1/2 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• BROKEN CASHENUTS-1 TEASPOON
• CURRY LEAVES-FEW
• CORIANDER LEAVES-FEW
• ASAFOETIDA POWDER -A PINCH
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Chop the greens and chillies into fine pieces.
• Mic the rawa,flours and salt well.
• Add enough water and whisk it well to make a batter of thick buttermilk consistency.
• Add the salt to taste.
• Now heat a teaspoon of oil and fry the mustard ,pepper corns and cuminseeds.
• Add to the batter.
• Add the chopped greens,chillies and cashewnuts.
• Mix well.Set aside for 30 minutes before making the rawa dosas.

• Heat a dosa pan.
• Pour a ladle full of the batter in such a way that the batter is not spread out but sprinkled to cover up the pan leaving pores intermittently.

• Drizzle some oil or ghee and roast it well.( Since the batter is watery than your regular dosa batter,it takes time to become crisp).Cooking over medium heat is preferable.
• Flip the dosa to the other side and roast for a minute.
• Repeat the same process  till you prepare the required numbers of Rawa Dosas.
• Serve hot with chutneys and/or sambar.
• As a variation ,you can sprinkle some onions to make onion rawa dosas ...
• A sprinkle of grated carrots make colorful and healthy Rawa Dosas.

SPICY MASALA TOAST

Bored of the regular toast and jam breakfast...

Here is a spicy ,crispy treat for you that can be prepared in a matter of minutes with minimum effort...

This dish is indeed a blessing for novices in the kitchen and singles too...

INGREDIENTS

• Bread slices-8
• Gram flour-3 Tablespoons
• Rice flour-1 Tablespoon
• Chilly powder-1 - 1 1/2 Teaspoon
• Ginger garlic paste -1/2 teaspoon
• Chopped onions -1 Cup
• Turmeric powder-1/4 Teaspoon
• Cumin powder -1/2 Teaspoon
• Ghee /Oil -as needed
• Salt to taste 

METHOD

• Mix the flours ,onions and all the powders and ginger garlic paste well.
• Add enough water and make a thick coating batter.
• Spread the mixture on one side of the bread slice.
• Heat a nonstick tawa/pan.
• Add a little ghee.
• Cook a coated bread slice on the melted ghee .(Make sure the coating side is down.
• Now ,cook on low flame.
• Spread some more batter on the top of the bread slice. 
• Turn and cook with  a little more ghee/oil till done.
• Cook both the sides till it is reddish and crispy.
• Serve hot.

Linking to
http://zestysouthindiankitchen.com/2014/10/hearth-soul-blog-hop-october-4th-week-2014.html

http://www.fullscoops.net/2014/10/first-blog-anniversary-giveaway.html

VERMICELLI KHICHADI/SEMIYA KHICHADI

Here is a tasty quick fix meal in a dish...

Be it breakfast,lunch or dinner

you can whip it up in a jiffy....

INGREDIENTS

• VERMICELLI / SEMIYA -1 CUP
• ONION- 1
• CARROT -1/2
• GREEN PEAS -1/4 CUP
• GREEN CHILLIES - 3-4
• CASHEW NUTS- 6-10
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1/2 TEASPOON
• CHANNA DHAL-1/2 TEASPOON
• GINGER - FEW JULIENNES
• LIME JUICE-2 TEASPOONS
• OIL -2 TABLESPOONS
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Heat 1 tablespoon of oil and roast the vermicelli slightly. Remove from heat.
• Heat 1 tablespoon of oil in a kadai .
• Fry the mustard seeds ,cashew nuts and dhals.
• Add the ginger juliennes,chopped green chillies and curry leaves and fry lightly.
• Now add the chopped onions and fry till they are transparent.
• Now add the chopped carrots,green peas and saute lightly.Add salt to taste.
• Add 2 cups of water and let the vegetables cook in the boiling water.
• Now,reduce the heat and add the roasted vermicelli little by little,stirring continuously.
• Cook till the water is absorbed and the vermicelli is cooked.
• Remove from heat and add the lime juice and mix well.
• Serve with chutney and sambar or with plain curd and any pickle of your choice.
• This dish tastes great  as a packed lunch too...

http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html