RAVA LADOO - SOUTH INDIAN RAVA LADDU WITHOUT MILK, COCONUT

My MIL is an expert in making Rava ladoo without using milk and coconut (Semolina ladoo in English). Generally South Indians make rava laddu for special occasions at home. People make this sooji ladoo just by using roasted rava. But my MIL makes it different from the usual method. Just because of this variation my husband loves this ladoo a lot. I’ve tried this rava laddu for many occasions. Its a fool proof recipe. It never went wrong. Try this and let me know friends :) I am bad in shaping the ladoos. So please bear with the irregular shapes;) Ok, lets see how to prepare rava laddu with step by step pictures.

INGREDIENTS
1 cup - 250ml

Rava/Sooji/Semolina – 1 cup Sugar – 3/4 cup (Use 1 cup if u want more sweetness) Elachi / Cardamom seeds – 3 to 4 nos (powdered) Ghee – 4 - 5 tbsp ( add little by little ) Cashews – 8 to 10 nos (break into pieces)

METHOD

Dry roast the rava till nice aroma arises. Make sure the color of rava doesn’t change. In a mixie powder the rava , sieve it. Powder the sugar & sieve it . Mix them well. Now add the roasted cashews and elachi powder . Mix well. Add the melted ghee little by little and mix well. Stop the ghee when you are able to make a ball. Make even sized balls out of it and store in an air tight container. Enjoy !!

U can add milk and reduce ghee to make laddus. But the shelf life will be reduced.

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Garlic Kara Pori Recipe - Spicy Murmura Recipe - Spicy Puffed Rice With Garlic - Easy Snacks Recipes

Kara pori / Spicy puffed rice/ spicy murmura with garlic is our family favourite snack recipe which I learnt from my MIL. I usually make this with leftover/soggy puffed rice we buy for Saraswathi pooja. Its a very simple,easy to make,low calorie and tasty snacks recipe which can be eaten all through the day without guilty. Lets see how to make this spicy puffed rice recipe with garlic. Soon I will share a no garlic masala kara pori recipe.
Do check out my Beach style kara pori recipe here .

Kara pori/Spicy puffed rice recipe

Kara pori recipe - Spicy puffed rice recipe with garlic flavor

Cuisine: Indian

Category: snacks

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup - 250ml Puffed rice/Murmura/Pori - 2 cups Ghee - 1 tbsp Roasted peanuts and fried gram dal - a fistful ( optional) Curry leaves - few Sambar powder - 1 tsp   Salt - a pinch Turmeric powder - 1/8 tsp Garlic cloves - 7 nos (crushed slightly with skin) Roasted peanuts & fried gram dal - a handful ( optional)

METHOD

Take a wide mouthed kadai and add a tbsp of ghee.Spread it all over the pan.When it becomes hot,add the peanut and dal ( If adding ), Curry leaves, sambar powder,  salt, turmeric powder and slightly crushed garlic flakes ( no need to peel the skin)..Fry everything for a moment in low to medium flame.Do not burn them.Nice aroma arises. Now add the puffed rice, toss it till its coated uniformly and switch off the flame. Mix it well with the fire off and allow the puffed rice to remain in the kadai for sometime to become crispy.( Note: If u try to eat it hot, puffed rice will be soggy & soft.It will become crispy only after it cools down). For variations, you can use 3/4 tsp red chilli powder + 1/8 tsp turmeric powder. You can also use leftover soggy puffed rice. No need to use crispy puffed rice/ murmura. U can store this pori in an air tight box after its cool down completely and enjoy for few days with coffee/Tea.

Note

You can skip garlic and make it as a no garlic version. But i feel garlic adds more flavor to this recipe.My husband likes to eat garlic with skin.But I remove the skin while eating.Finally its ur choice! Use ghee for tempering. Do not avoid it.

Crispy , yummy , delicious kara pori is ready to Enjoy with tea / coffee :)

Technorati Tags: Kara pori recipe,Spicy puffed rice,Spicy murmura,Murmura recipe,Khara pori,Easy snacks recipes,Snacks recipes

Very good recipes Tags: Kara pori recipe, Spicy puffed rice, Spicy murmura, Murmura recipe, Khara pori, Easy snacks recipes, Snacks recipes

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MULLANGI THOGAYAL | RADISH RECIPES

I wanted to try thogayal with mullangi for a long time.We all usually make sambar , poriyal & roti . I tried this way to make thogayal . It tasted yummy when mixed with plain rice & ghee.I dint find the raw smell at all.Try this ladies !! I am sure u’ll love it..

INGREDIENTS :

• Radish – 2 nos (medium sized)
• Red chilly – 4 - 5 nos
• Tamarind – Small gooseberry size
• Urad dal – 1.5 tsp
• Ginger – 1/4 inch piece ( cut into small pieces )
• Salt & water – as needed.
• Cooking oil – As needed.

METHOD :

• Peel the skin & grate the radish.Saute radish with ginger in 1 tbsp of oil till it gets cooked . Saute in low flame .Then remove & set aside.
• Roast the red chilly & urad dal with hing using 1 tbsp of oil.
• Grind everything with tamarind, salt & water.

Mix with hot plain rice topped with ghee and enjoy !!

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VAZHAKKAI PULI KOOTU / RAW BANANA KOOTU - KOOTU RECIPES

INGREDIENTS 

• Raw banana – 1 no
• Toor dal – 1.5 tsp
• Tamarind – small gooseberry size
• Sambar powder – 1 tsp ( adjust )
• Salt & water – As needed

To temper 

• Coconut oil or cooking oil - 2 tsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Chana dal – 1/2 tsp
• Grated Coconut – 1 tbsp
• Hing – 1/4 tsp
• Curry leaves – Few

Coconut oil – 1 tsp 

METHOD 

• Pressure Cook toor dal and set aside.
• Cut the raw banana into small cubes and allow it to cook with sambar powder, salt & required water.
• When it is done, add the  tamarind extract , toor dal and boil for sometime.
• Temper the mustard seeds , urad & chana dal , hing and grated coconut. Roast the coconut well and add all the tempered items to the gravy /kootu.
• Finally add a tsp of coconut oil for additional flavor.
• Mix with plain rice topped with ghee or serve as an accompaniment for sambar rice. Enjoy !!

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TIRUNELVELI HALWA / GODHUMAI HALWA - DIWALI SWEET RECIPES

Being a native of tirunelveli , i had an eye on this halwa for a long time . For this diwali i thought, i should make something that i never tried so far. At last my search ended up with this halwa. I referred this video  ( 3 PARTS ARE THERE) & this blog for the recipe. I too made some changes.It was a huge success at home. Halwa looked glossy and tasted as we get in “Iruttukadai “. Of course, its very difficult to reproduce the same at home because Nellai people used to say, the taste of halwa is due to the use of thamirabarani river water and the original recipe is kept secret :). But I followed the video and tried to bring its taste close to the original halwa. I am happy with this recipe. Though its a time consuming process , its worth the effort..Please go through the Notes section for some tips..

INGREDIENTS 
1 cup - 200ml

• Whole Wheat / Samba godhumai -  1 cup
• Sugar – 2.5 - 3 cups
• Ghee – 2 cups
• Roasted cashews – 15 nos ( break into two halves)
• Water – 6 cups + extra for grinding the soaked whole wheat.
• Food color - few drops ( optional)

METHOD 

• Soak the whole wheat berries over nite or for 8 hrs.
• Drain the water and grind to make  a smooth paste by adding water. It took half an hour to grind completely.( i used grinder) No matter how much water u add here for grinding.
• Remove and take the extract by filtering it twice or thrice.U’ll get a white milk .
• Take the milk in a wide bowl , close and allow it to ferment for 10hrs.
• The next day u’ll c a layer of water getting separated. Without disturbing the sediment , just drain the water in the top.
• U’ll get a thick milk around 1.5 cups.
• Now add 6 cups of water as i mentioned in the ingredients and mix well.
• Add the sugar and take the mixture in a deep , wide  bowl.
• Stir the sugar till it dissolves in the wheat milk mixed with water and allow it to boil.
• It takes nearly 50 mins – 1hr to get cooked. keep in a medium flame and make sure it don't get burnt.Stir for every 3 mins. U can cover & cook .
• At one stage u’ll find the halwa starts to leave the sides , turns glossy and non sticky.
• Now add the roasted cashews.By the time the halwa gets cooked , the color will be changed automatically. If needed, add few drops of food color too.
• Add ghee little by little say 2 tbsp . As soon as u add the ghee, u’ll find it easy to stir but after some minutes halwa absorbs all the ghee and solidifies making it difficult to stir.
• Again add little ghee.Continue the same process . At one stage ,  the halwa starts to ooze out the ghee it took. At this time stop adding ghee and remove the ghee ( it oozes out ) in a separate bowl. Mix well and collect all the ghee.The halwa starts to rotate holding the ladle. This is the final step.Switch off the stove and allow the halwa to be in the same bowl. This helps thickening of halwa .
• Transfer it to an air tight container after it cools down. Reheat the halwa  in MW and njoy if u wanna eat it hot :)

Delicious tirunelveli halwa is ready to enjoy !!

NOTES 

Here i’ve combined the method i saw in the video & blog. Actually the procedure is to make a sugar syrup of one thread consistency before adding the wheat milk.This helps to quicken the process of cooking.But i followed what’s mentioned in that video. In that video , he has mentioned to add the ghee and remove immediately. But the thing is u’ve to add all the ghee little by little and stir till the ghee comes out back.This is the correct procedure i feel.Its missed in the video.Also the sugar quantity he said is more.Please add the amount i’ve given here.Sweet lovers , add little more. Instead of adding 2 cups of ghee  , u can replace half of the ghee by dalda/vanaspathi. ( but its better to add ghee in health point of view ) U can use the collected ghee for making other sweets or in ur daily cooking.No need to waste it. The point is the halwa should slide down when u take in a spoon . please take care not to over cook it. For this measurement , u’ll get nearly 3/4 kg of halwa. Total preparation time for this halwa would be around 1 hr 15 mins.

TAKE CARE , CATCH U ALL IN MY NEXT POST:)

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SATHU MAAVU / HEALTH MIX DOSA

My neighbor gave me a homemade  health mix powder and told me to make dosa with it. It tasted excellent. My hubby loved it.Its color & taste is similar to ragi dosa.I prepared tomato chutney as accompaniment.I asked her the ingredients of the powder,ground in mill and kept it.I make this once in a week nowadays instead of the usual ragi dosa .Try this , iam sure u’ll love this healthy dosa.

INGREDIENTS :

• Ragi – 1 kg
• Urad dal – 250gms
• Moong dal – 125 gms
• Toor dal – 125 gms
• Jeera – 2 tbsp
• Pepper corns – 3 tbsp

For dosa :

• Health mix powder – 1 cup
• Sour curd – 1/4 cup
• Salt & water – As needed
• Whole Pepper corns – Few (if required)

Method :

• Take one cup of health mix powder in a wide mouthed bowl and add the sour curd , salt , pepper corns with required water .
• Mix well to make a dosa batter consistency.I made it watery to get a crispy dosa.
• Heat a dosa tawa and pour the batter in a circular manner from outwards.
• Drizzle little oil and cook on both sides.

Enjoy eating  this crispy , lacy , hot  dosa with tomato or coconut chutney !!
Note :
If u want to prepare the dosa instantly , u need to add the curd for sour taste.If u prepare the batter before 3-4 hrs , no need to use the curd.It will be fermented by the time u make dosa.So please use the ingredients accordingly.

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SET DOSA,CARROT KURMA RECIPE–BREAKFAST MENU

Set dosa and sagu recipe is a famous breakfast combo in Karnataka. I tried this recipe from Mrs. Mallika Badrinath’s cookbook and got credits from my family. I made some small changes in the actual recipe. I omitted food color this time and used chana dal. So the color of the dosa you see in picture is its original color. It was very soft and spongy too like a pancake. MB suggested carrot kurma as side dish. So I prepared the same. Yes, its really a good combo. It was mildly sweet like we get in Karnataka restaurants. If you like this combo, try this kurma. Else you can make mixed vegetable kurma. It also tastes good. I prepared coconut chutney too. We had a nice breakfast today ! Lets see how to make set dosa with a side dish. 

Set dosa & carrot kurma recipe

Set dosa recipe with carrot kurma - Yummy breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: 10 dosas

Prep time: 120 Minutes

Cook time: 5 Minutes

Total time: 125 Minutes

INGREDIENTS

SET DOSA  1 cup = 200ml To soak and grind Boiled rice/Idli rice - 1 cup Raw rice - 1/2 cup ( Sona masoori) Urad dal - 1/3 cup (round white dal) Thick aval/poha - 3 tbsp Methi seeds - 1/2 tsp Chana dal – 1 tbsp Curd - 1/4 cup Salt - as needed Cooking soda - 1/2 pinch(optional) CARROT KURMA Carrot – 2 nos ( medium size,finely chopped) Oil – 1 tbsp Cinnamon – 1 inch piece Cloves – 2 nos Big onion – 2 nos ( finely chopped) Tomato – 1 no (-do-) Red chilly powder – 1/2 tsp Turmeric powder – 1/4 tsp Salt & water – As reqd To grind : Grated coconut – 3 tbsp Green chilly – 2-3 nos Ginger – 1 inch piece Garlic flakes – 7 nos Soambu / Aniseed – 1/2 tsp Khus khus – 1/2 tsp

 SET DOSA - METHOD

Wash and soak the rice, dal,methi seeds together for 2 hrs. Grind to a smooth paste adding curd . Add salt at the end before removing the batter. Allow it to ferment for  minimum 15hrs. Next day add the cooking soda (optional)  , a pinch of sugar. Mix well. Heat the pan and make small dosa.Do not spread it well.Pour little oil around it.Cover cook or in open pan for sometime.Flip if necessary or serve as it is. In some hotels,this dosa is cooked on one side.So its ur choice.. Serve two dosas as a set. CARROT KURMA - METHOD Wash and chop carrot and set aside. Heat oil in a kadai and add the cinnamon,cloves. Then add onions,tomatoes and carrot pieces.Saute till tomato turns mushy. Now add the turmeric powder , salt , red chilly powder and ground paste with the required water. Saute well.Pressure cook for one or two whistles.Remove,check for water content and boil for more time to thicken more. For variations,u can add peas and beans too.Do not add more carrots as the gravy tastes sweet.So use less carrot and more spices.

Technorati Tags: Set dosa recipe,Set dosa,Set dosa with kurma,Set dosa with side dish,Side dish for set dosa,Karnataka set dosa recipe,Breakfast recipes,Breakfast menu

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