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February 17, 2015

Semiya Kesari Recipe Without Milk - Vermicelli Kesari Recipe

Semiya-kesari-recipe

Semiya kesari recipe / Vermicelli kesari is one of the easy n yummy Indian dessert recipes. Making a perfect semiya kesari without milk or condensed milk was my dream I should say. When I was a beginner in cooking kesari recipes, I have tried this many times but I ended up making vermicelli halwa or half cooked hard, chewy kesari. 

Recently I applied my rava kesari technique and used more water to cook the vermicelli. It came out perfect this time ! I was so happy with the results and it tasted great. So thought of sharing this recipe with u all. But one thing which I felt bad is the color of this kesari. I have added more food color by mistake & my kesari resembled beetroot halwa. So please be careful while adding food color. I have not used fine vermicelli here. 

I used the normal, thick roasted vermicelli( Bambino). So adjust the quantity of water based on the vermicelli. Its very to easy to make if you follow the steps carefully. Even beginners and bachelors can give a try. Ok, Lets see how to make vermicelli kesari/semiya kesari recipe with step by step photos !



Semiya kesari recipe


Semiya kesari recipe Semiya kesari recipe- Easy n yummy dessert recipe
Cuisine: Indian
Category: Sweet
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 200ml
  • Roasted thick vermicelli - 1/2 cup
  • Water - 2.5 cups
  • Red food color - 1 pinch
  • Sugar - 1/2 cup + 2 tbsp
  • Cardamom - 2 seeds ( crushed)
  • Ghee – 1.5 tbsp
  • Cashews & Raisins - Few
METHOD

  • Heat 2 tsp ghee in a kadai. roast the cashews, raisins. Remove in a plate. Add vermicelli and roast for a minute. If you use roasted vermicelli, you can skip roasting it.
  • Heat water in a kadai and add 1 tsp ghee to it. When the water starts to roll boil, add the roasted vermicelli and a pinch of food color. 
Semiya kesari recipe

  • Mix well till all the water is absorbed by the vermicelli. Cover & cook for 10 minutes in low to medium flame. Mix once in the middle. Make sure the bottom is not burnt.
Semiya kesari recipe
  • Check whether the vermicelli is cooked properly. For this, take few strands of vermicelli and try to mash it with your fingers. If it breaks & mashes,its cooked right. Now add the sugar and mix well. The mixture will become watery as soon as you add sugar. Mix well in high flame for a minute. Mixture will thicken slightly. Bubbles will appear all over the sides.
Semiya kesari recipe
  • When you mix it, you will find the kesari becoming non-sticky and start to leave the kadai. Add the remaining ghee,cardamom powder. Mix well & switch off the flame. Transfer the mixture to a plate when the mixture is watery. Do not wait for the kesari to leave the sides of pan completely. It will become chewy when it cools down. So remove the mixture when it is wet and slightly watery. It should fall into the plate like a ribbon.This kesari will set perfectly once it cools down to room temperature. Serve once it becomes warm. If you want to serve really hot, mix it for few more seconds to drain the excess water. I guess nobody will eat it hot from the stove ;)).So its better to remove it when there is little moisture in kesari. Garnish with roasted nuts and raisins. Enjoy !
Semiya kesari recipe

Two most important things you should notice while making this kesari is : Vermicelli should be cooked properly. Do not mix for long time till kesari leaves the sides of pan completely. As soon as you see the kesari thickens and start to leave the kadai, remove it from the stove. Mixture should be slightly watery and wet. 


Note

  • I used 1:5 vermicelli and water ratio.If you use fine vermicelli, use 1:2 water.
  • If  you use fine vermicelli, add 3/4cup of sugar for 1 cup of vermicelli.
  • Check whether the vermicelli is cooked properly before adding sugar because the kesari will turn hard and chewy.
  • Semiya kesari takes less ghee than rava kesari.So use less.
  • Remove the kesari when the mixture is slightly watery. It will set well as soon as it becomes warm. Do not mix till it leaves the sides of pan completely.

Try this yummy semiya kesari for your guests.They would love it for sureLove Struck
Semiya kesari without milk
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February 15, 2015

How to ferment Idli batter in Winter in Cold Countries

Idli batter fermentation in cold countries

Hi Friends,
Today’s post is a very basic post about fermentation of idli,dosa batter in winter season especially in cold countries like Canada,US etc. I have got few requests from my readers to post some tips for fermentation in cold countries and a video to make idlis. Very soon i will make a detailed video post on how to make soft idlis. My younger sister Radha is in Canada.As u all know, Canada is one of the coldest countries in the world.My sis always makes the best  & super soft idlis in spite of the cold weather. So i thought she is the best person to clear all my doubts.When i asked her to make a post,she happily accepted my request & helped me a lot by taking step by step pictures and mailed everything clearly. Thank u so much my dear.Luv u!
I hope this post will help the people who is feeling bad & worried about making non-fermented,hard idlis. The tips i have shared here will solve the fermentation problems i feel. Friends,please mail me or leave a comment here if u have any tips to share.It will help everyone. Thanks for visiting this page.

My sister grinds the batter once in a week.The quantity she had mentioned below comes for 5 days.She makes idli for the first two days for both breakfast & dinner and dosa for 3 days.She uses Thanjore idli rice & plain packet of urad dal,not any particular brand.My sister’s friend Sukanya in US also follows the same method to make idli.

One more tip from my friend Shalini : When she was in US for two years,she used to keep the batter vessel near room heater and she told the batter gets fermented like the same in India.Try this tip too.

Ok,Here is the idli batter procedure along with the quantity of ingredients mailed by my sister.

ldi batter procedure
  • Soak 9 cups idli rice + 1 tsp methi seeds.Soak 2.5 cups of urad dal separately for 3 to 6 hrs. ( Half this quantity if you are doing for first time)
  • After soaking,drain the water and grind urad dal first adding enough water.Remove in a big container.Then grind the rice,add salt and mix it thoroughly with the urad dal batter using your hands.
  • Here is the picture of batter i got before fermentation by 4pm.Keep it inside the oven and switch on the oven light. Leave the batter for one full day(24 hrs).
Idli batter fermentation in cold countries-3
  • The batter is fully fermented the next day by 4pm.
    During this process the outside temperature was -23c and the heater temperature at home was 23c.
Idli batter fermentation in cold countries-2
Check out my idli,dosa batter post for grinding with stepwise pictures.My sis does the same way.You might also like

Soft Idli,crispy dosa batter using mixie


Soft idli using idli Rava


15+ Idli varieties collection



Some general tips for fermentation of idli batter

TIPS FOR FERMENTATION

After going through some websites ,  i am giving some additional tips for batter fermentation. Hope it will work for you .
  • First recommended thing for batter fermentation is to mix the batter using ur hands..Mix the dal and rice batter thoroughly.. Uneven mixing causes failures. Mixing them by hand works best!
  • Don't forget to add the grinder washed water to the batter before'mixing it with your hands. But add very little. 
  • You can also add a handful of Poha or cooked rice while grinding the rice. It helps for quick fermentation.
  • A warm temperature is essential for fermentation. 25 to 28 °C (77 - 82.4 °F) will be ideal. If the weather is cold, keep some warm water in a large bowl and immerse the vessel containing the dough. To help maintain the temperature of the warm water bath, cover it with a blanket, or better, use a regulated heater, like a heating pad or aquarium heater. Even easier, turn on the light in the oven, and use that to keep the batter warm.
  • When u grind the batter, pre heat the oven in 90c for 10 minutes and switch off the oven.Now keep the batter covered inside the oven and turn the oven lights on.. It helps ..
  • Add 1/4 tsp of baking soda or baking powder to the ground batter and then ferment. It will help the batter to raise well in harsh cold conditions..Adding poha or cooked rice while grinding also helps for quick fermentation.
  • Allow at least 24 hours to ferment. If you don't see tiny bubbles the next morning, the dough will not rise and you have to start all over again.
  • If nothing works for u , try adding a fermentation starter like a spoonful of commercially prepared idli batter as they have live culture, it helps for fermentation..
  • Use chlorine-free water when grinding, as this will be the water that the batter will have in it when fermenting. Tap water will work, but will inhibit the ferment a little. Most modern water filters remove both chlorine and chloramine. Use non-iodized salt such as ‘Kosher salt’ and Use spring water, boiled or filtered tap water to avoid Chlorine/Fluorine.
  • I also read from Indus ladies that adding 1/2 tsp of ENO plain fruit salt for 1 cups of idli batter makes the idli soft even if its not fermented well.Please try this too but iam not sure how it works.
I hope u find this post useful . Thank you.Have a nice day !

Last but not the least,check out my
 15 Idli varieties here if interested.

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February 14, 2015

Coconut Milk Veg Biryani Recipe/Thengai Paal Biryani-Sunday Lunch Recipes-6

Coconut milk veg biryani recipe

Today being Valentine’s day, I made this special coconut milk vegetable biryani for our lunch. Of course my husband is in Norway but still I made this biryani along with basundi for my daughter & in-laws. I will show this platter to my husband online in skype call. Today my daughter Raksha gifted us her own made Valentine’s day card along with heart shaped,iced Red Velvet Cake. Can you find them in the above pic ?? ;)We were really surprised and moved to see her love & affection.

Ok, coming to this recipe, generally I don’t add coconut milk in my biryani but its been my long time wish to try biryani adding coconut milk/Thengai paal. I am happy that I tried on this special occasion. I was so happy with the outcome & the addition of coconut milk made my biryani so rich & took it to the next level. Actually I thought to make white colored biryani  and din’t add spice powders but I couldn’t bring that color as I had ground all the spices in this recipe. Mine looked half white. To make white colored coconut milk biryani, you can add all the spices in oil without grinding them. Also use only coconut milk. Do not use water. I used half and half. 

You can make any variations to this recipe. It comes out well in all the ways. Try it & let me know how it turned out for you!

Check out my plain coconut milk pulao / Brinji recipe  and brinjal gravy too !

Coconut milk Veg biryani

Coconut milk veg biryani recipe


Coconut milk veg biryani recipe Coconut milk veg biryani recipe- Sunday special lunch recipe
Cuisine: Indian
Category: Lunch
Serves: 3
Prep time: 30 Minutes
Cook time: 15 Minutes
Total time: 45 Minutes


INGREDIENTS

  • Basmati rice - 1 cup
  • Thick Coconut milk + water - 1 + 0.75 cups ( I used 2 cups equal measure)
  • Cooking oil + Ghee - 1 tbsp + 2 tbsp
  • Bay leaf - 1 no
  • Jhapatri - 1 no (optional)
  • Big onion - 1 no
  • Mixed vegetables - 1/2 cup ( Carrot-1,Beans-5 nos,Potato-1 no.Peas-handful)
  • Mint & coriander leaves - 2 tbsp ( finely chopped)
  • Lemon juice - 1/2 tsp
To grind
  • Cashew nuts – 5 nos
  • Green chillies - 4 nos
  • Cinnamon - 1 inch piece
  • Cloves - 3 nos
  • Cardamom - 2 nos
  • Star anise - 1 no
  • Fennel seeds - 1/2 tsp
  • Ginger - 1 inch piece
  • Garlic cloves - 5 nos
  • Kalpasi/Black stone flower - 1 no
  • Water - as needed
HOW TO MAKE COCONUT MILK VEG BIRYANI - METHOD

  • Wash and soak the basmati rice adding 1.5 cups of water for 1 hour. Grind 1 cup of grated coconut adding 1 cup of warm water and take thick milk. Keep it aside. ( If you want to add coconut milk alone, use 1.5 cups of thin coconut milk and skip water). 
  • Wash and chop the vegetables & set aside.
Coconut milk veg biryani
  • Take all the ingredients given under “ To grind” and grind them coarsely without adding water. Then add little water & make a smooth paste. Set aside.
Coconut milk veg biryani
  • Heat oil+ghee in a pressure cooker. Saute bayleaf & Jhapatri. Then add the ground paste & finely chopped mint, coriander leaves. Saute well till raw smell vanishes off.
Coconut milk veg biryani
  • Now add the chopped vegetables, mix well. Add the required salt. Drain the water from soaked rice. Add soaked rice along with water and coconut milk in equal ratio or thin coconut milk alone. Lastly add lemon juice in water & check for taste. Add salt if needed. Add slitted green chillies if you feel spice is less.
Coconut milk veg biryani
  • Cook in low flame for one whistle. It takes 10 minutes. After the steam is released, fluff the rice gently with fork & serve it hot with raita.
Coconut milk veg biryani
Enjoy !



Note
  • For variations, you can add 1/2 tsp of red chilli powder & biryani masala powder. In that case, reduce the green chillies to 3nos.
  • Soak basmati rice for minimum 30 minutes to get soft, elongated rice.
  • You can also fry the soaked rice in ghee before adding in biryani.

Coconut milk biryani, Curd rice, Basundi and a piece of Red Velvet cake for lunch. Come and join me friends. 
Coconut milk veg biryani recipe

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February 13, 2015

Eggless Red Velvet Cake In A Mug(1 min microwave cake)-Valentine’s Day Recipes

Eggless red velvet cake recipe

Valentine’s day is around the corner .I am sure you all would be scratching your head about what to make something special for your loved ones. Here you go, a super easy , soft n spongy, eggless one minute red velvet cake in a mug using microwave under one minute. Last year I have shared some easy, instant microwave cake recipes( refer side bar) and I am really happy that I am getting rave reviews about those recipes from my readers. This has been a real boost which inspires me to try more microwave recipes especially one minute mug cakes.

When I was looking for Valentine’s day recipes ideas, I found home made Chocolates & Red Velvet Cake are the most wanted recipes on lover’s day. As I have already posted an easy, no cook, 3 ingredient home made chocolate recipe here, I wanted to share this easy red velvet cake recipe without using eggs & buttermilk for you all to try out on this Valentine’s day. 

Here I have used red food color as I din’t want to take chance with beetroot in my first attempt. Soon I will try and share this recipe replacing artificial color. You can make this cake in the next few minutes just after reading this recipe & surprise your sweet heart/Husband.
\
Yesterday, my Husband Sendhil had left to Norway for a short official trip. So we celebrated our Valentine’s day in advance with this yummy, super soft, romantic Red velvet cake recipe. We both enjoyed this cake with one spoon in one mug, hope you can understand what I mean here. 

Friends, do try this easy cake for your loved ones. I am sure it will be a great choice for this celebration ! And don’t forget to share your feedback about this cake with me. Lets see how to make this easy red velvet cake recipe for two on this special Valentine's day !

Easy red velvet cake recipe

Easy Red Velvet Cake in a mug using microwave


Easy Red Velvet Cake in a mug using microwave Microwave red velvet cake under 1 minute - Eggless, butterless recipe.
Cuisine: Indian
Category: Cake
Serves: 2
Prep time: 5 Minutes
Cook time: 1 Minutes
Total time: 6 Minutes


INGREDIENTS

  • All purpose flour - 4 tbsp
  • Sugar – 2.5 tbsp
  • Baking powder - 1/4 tsp
  • Salt - a pinch
  • Cocoa powder- 1 tsp
  • Red food color - 2 pinches or 2 drops
  • Vanilla essence - 1/4 tsp
  • Vinegar/Lemon juice - 1/2 tsp
  • Milk - 3 tbsp (Use  boiled milk at room temp)
  • Vegetable oil/cooking oil - 1.5 tbsp ( use odourless oil)
HOW TO MAKE EGGLESS RED VELVET MUG CAKE - METHOD

  • Take all the dry ingredients ( maida, sugar, cocoa powder, baking powder and salt) in a big mug or bowl. Mix it well adding food color.
  • Then add the milk, oil and vinegar, vanilla essence. Mix well without any lumps and make sure sugar is dissolved well.
Red velvet cake
  • The consistency of batter will be semi solid & it should fall like a thick ribbon. Make sure the batter is filled till half of the mug because this cake will double while cooking.
  • Now microwave the mug in high power for 1 minute. Cake will raise & its size would be doubled.( mine is 800w. Please adjust the timing as per the power of your microwave) Check with a toothpick or back of a spoon. If it comes out clean,cake is done. Else keep it again for 10 secs.
  • For simple decoration, you can put sprinklers on top as I did OR dust it with powdered sugar. If you apply frosting, it would be even more rich. Make your choice & variations !
Easy red velvet cake recipe
  • Serve with any frosting or just sprinkle powdered sugar & enjoy !
Happy Valentine’s day !!

Note
  • Do not mix everything together. First mix the dry ingredients & then go for mixing wet ones.
  • Adjust the time based on the power of your microwave.
  • It tastes mildly sweet. So add more sugar based on your tastebuds. But make sure sugar is dissolved before you microwave.
Red velvet cake recipe


Try this easy red velvet cake on Valentine’s day & have a fun filled day with your loved ones !
Wish you all a very happy Valentine’s day!
Easy red velvet cake recipe

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February 11, 2015

Easy Brinjal Gothsu/Kathirikai Gothsu Recipe For Idli, Pongal

Brinjal gothsu recipe
I am a big big fan of brinjal recipes (Kathirikkai in Tamil). But Sendhil & Raksha are just opposite to me. So I make brinjal dishes only when my in-laws visit my place. This morning, I made this easy brinjal gothsu recipe in a pressure cooker learning from my MIL. Its a very easy, one pot brinjal gosthu recipe. In this method, you don’t need to roast & powder the spices as we do for Chidamabaram kathirikai gosthu. The procedure of this brinjal gravy is very similar to my MIL’s Thanjavur style tomato gosthu

We usually make this as a side dish for Idli. But recently I had tasted this with pongal too. It was yummy. Its a great recipe for bachelors & working women who look for easy side dish recipes. All you have to do is just chopping, sauting & pressure cooking, Tada! This gravy would be ready under 15 minutes. Just try once, you will come to know. My MIL makes it watery as we like it that way. Here I have made it slightly thick to suit pongal. Finally, the consistency is your choice. Lets see how to make this yummy kathirikai/Brinjal gosthu recipe for idli and pongal.

Brinjal gothsu

Easy brinjal gosthu/Kathirikai gotsu recipe


Easy brinjal gosthu/Kathirikai gotsu recipe Easy brinjal gosthu recipe-Side dish for idli and pongal
Cuisine: South Indian
Category: Side dish
Serves: 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

  • Brinjal / Kathirikai - 3 nos ( medium)
  • Small onions or big onion - 20 nos/1 no
  • Green chillies - 4 nos
  • Tomato - 1 no
  • Tamarind - small berry size (Sundakkai alavu)
  • Sambar powder - 1/2 tsp 
  • Moong dal - 1.5 tbsp
  • Turmeric powder – 1/8 tsp
  • Salt and water - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Curry leaves - few
  • Hing/asafetida - a big pinch
  • Idli/Dosa batter OR Rice flour - 1/2 tbsp/1.5 tsp
Coriander leaves – to garnish
HOW TO MAKE BRINJAL GOSTHU - METHOD

  • Wash and chop the brinjal into small squares. Soak in water till use to prevent discoloration. Similarly chop the onions,green chillies finely.

  • Heat oil in a cooker base. Splutter mustard seeds, urad dal & chana dal. Then add the finely chopped onions, green chillies, curry leaves & hing. Saute till onion turns transparent.
Brinjal gothsu recipe
  • Now add the finely chopped tomato pieces & brinjal. Add some salt and saute till tomato turns mushy. Lastly add the tamarind extract and moong dal. Mix well. Add little turmeric powder, sambar powder(optional) , required salt and water.
Brinjal Gothsu
Kathirikai gothsu
  • Pressure cook in low flame for one whistle. After the steam is released, mash everything well. No problem if some dals are visible. Its enough if its just cooked & blossomed. Then add the idli/dosa batter or rice flour diluted in 1/4 cup of water. Mix well & allow the gravy to boil till it thickens lightly. Make it slightly thin if using for idli & thick for pongal. Garnish with lots of coriander leaves. Serve hot with idli or pongal.
Brinjal gothsu recipe

Enjoy !

NOTE
  • If  you are serving for idli,add sesame oil/gingely oil while eating.It tastes great.
  • Add more chillies based on your taste.
  • Tamarind should be very less. Its used just to remove the mild bitterness of brinjals ( we call it as “Kaaral” taste in Tamil)
  • This recipe is completely different from chidambaram gosthu.So it tastes mildy spicy and tangy.
  • Adding idli/dosa batter helps to thicken the gravy. U can also replace it with rice flour.
  • Garnishing with coriander leaves gives a nice smell.


Enjoy this yummy, easy brinjal gosthu with idli or pongal !
Kathirikai gothsu recipe

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February 9, 2015

Rava Dosa Recipe(Instant Version) - Crispy Rava Dosa Recipe

Instant Rava dosa recipe
Rava Dosa is one of the most popular South Indian breakfast recipes . Crispy, hotel style Rava dosa recipe is Sendhil’s most favourite dosa varieties. This dosa is very popular in Karnataka and Tamil nadu. Whenever we go to restaurant, I order plain uttapam for myself & his choice would be mostly rava dosa or onion rava dosa .As it is my man’s favourite, I have tried making this dosa many times in my kitchen to impress him. But most of my attempts were flop shows. It may be due to the wrong proportions of rava, rice flour, maida or the consistency of  rava dosa batter might not be right. 

 When I told this to my friend Shalini, she suggested her fail proof, instant rava dosa recipe which she has been successfully making it for years. I tried it yesterday for our Sunday breakfast.It came out unbelievably great! It looked and tasted like restaurant style rava dosa. Sendhil loved it a lot and had more dosa. I became very happy, excited and I immediately called my dear Shalu to thank her. I must also thank Vahchef for some additional tips I learnt by watching his video.Friends, do try this recipe. I am sure you won’t be disappointed with the results even if you are beginner. 

Also don’t forget to follow the tips I have shared in this post which helps you to make perfect crispy rava dosa. I always feel coconut chutney is the best side dish for rava dosa. Some people love to have it with tomato chutney and sambar. Serve it with your choice :) Some of my readers are asking me to post rava dosa recipe without rice flour and maida. I am working on it. Once I make it right, I will post it here.  Ok, lets see how to make crispy rava dosa recipe with step by step photos. 

Check out my other Rava Recipes : Rava Kesari,  Rava idli,  Rava Kichadi,  Rava Upma,  Masala rava kichadi,  Rava Payasam,  Rava Ladoo,  Rava roti,  Microwave rava kesari,  Milk kesari recipes.
Crispy Rava Dosa Recipe

Rava dosa recipe-Instant Version


Rava dosa recipe Crispy, hotel style Instant rava dosa recipe for breakfast
Cuisine: Indian
Category: Breakfast
Serves: 12 
Prep time: 15 Minutes
Cook time: 3 Minutes
Total time: 18 Minutes


INGREDIENTS

 1 cup = 250 ml

  • Rice flour – 1 cup
  • Unroasted Rava – 1/2 cup
  • Maida / all purpose flour – 1/4 cup
  • Water – 3 cups + 1/4 cup( add 2 tbsp more in the middle)
  • Curd – 1/4 cup ( semi solid)
  • Salt – as needed
  • Cumin seeds/Jeera – 1/2 tsp
  • Pepper – 1 tsp (crushed)
  • Green chilli – 1no ( finely chopped)
  • Coriander leaves  & curry leaves – Few ( finely chopped)
  • Asafetida/Hing – as needed
  • Ghee or cooking oil - as needed to drizzle dosas

HOW TO MAKE RAVA DOSA - METHOD

  • In a wide bowl, take the curd and rava. To this add rice flour, maida & salt. Add 3 cups of water & mix well with a whisk. Now add the cumin seeds, crushed pepper, finely chopped green chillies, coriander leaves, hing & curry leaves. Mix well without lumps. Check for batter consistency. Leave it for 10 to 15 minutes.
  • In the mean time, you can grind coconut chutney for side dish. After 10 minutes, check the batter, it would be thick slightly. So add 1/4 cup of water. Mix well & check whether the batter is right. I have given the water quantity I used for this recipe.Take it as a reference & adjust the quantity. The consistency of batter may not be correct in the first attempt.You will come to know the right consistency only after making the first dosa.( The first dosa may not come out perfectly crispy. 
  • Based on the texture of dosa,add little more water & make the second dosa. So it comes by trial & error only. You should get the perfect one at least for 3 rd dosa if you are a beginner.)
  • Heat a dosa pan.I used iron pan here. Non-stick also works fine. Dosa pan should be well heated but not smoky. Grease the pan with oil. 
  • Hold the ladle 15cms away from the pan & pour a ladleful of batter around the corner of dosa pan. Make a circle. Again take some little batter & fill the inner portions.i.e. you should pour the batter in a circular motion from outer to inner portion of pan.Do not fill the holes. Instead drizzle some ghee in the holes.
Instant Rava Dosa Recipe
  • Keep the flame medium to medium high. Drizzle a tsp of ghee all over the dosa. Cover the pan with a lid & cook for sometime till you see the dosa turning crispy & golden brown. I covered the pan with my idli pot lid. 
Instant Rava Dosa Recipe
  • Do not flip the dosa. Just fold it & serve immediately with coconut chutney & sambar. Before making the next dosa, mix the batter very well because Rava may settle down in the bottom of bowl. If you feel the batter is thickened, add 2 tbsp of water. Mix well & make dosa. Keep the flame high till you pour the batter & as soon as you pour the batter, reduce the flame to medium & cover cook as mentioned above. Repeat the same procedure for all dosas.
Instant rava dosa
  • Here is a rava dosa picture I made using non-stick dosa pan.

Enjoy !




Note

  • For variations & for health reasons, you can follow the same recipe without maida. It comes out well.
  • The consistency of rava dosa batter is very important to make crispy, lacy dosas. So add water as needed.
  • Cooking in medium flame for more time gives you crispy dosa. Cooking in high flame makes the dosa brown & uncooked in the middle.
  • Covering the pan while cooking helps to cook the dosa quick & gives you nice uniform golden color.
  • you should mix the batter really well every time before making dosa. The batter may thicken after you make 3-4 dosas. So add 2 tbsp water & thin down the batter.
  • Adding ghee while making dosas gives nice flavor & restaurant touch. So use it as per your wish.
  • For making onion rava dosa,sprinkle finely chopped onions in greased tawa. Then pour the batter. Onions will be cooked well.
  • To make fruit and nut rava dosa, sprinkle finely chopped cashews, badam & tutti frutti over the pan and pour the batter. Cook in medium flame.

Check out my other Rava Recipes :  Rava Kesari,  Rava idliRava Kichadi,  Rava Upma,  Masala rava kichadi,  Rava Payasam,  Rava Ladoo,  Rava roti,  Microwave rava kesari,  Milk kesari recipes.

Rava Dosa Using Non-stick Pan.
Instant Rava Dosa recipe

Enjoy this crispy,lacy rava dosa with your favourite chutney & sambar!!
Rava Dosa Recipe


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February 8, 2015

Kerala Veg Biryani Recipe-Malabar Veg Dum Biryani-Sunday Lunch Recipes 5

Vegetable Layered Biryani
Sorry friends.I was not able to post this recipe last Sunday as I travelled to Palani, Tamil nadu. It was an unexpected trip. So I am posting this yummy Kerala style Vegetable layered biryani recipe for this week’s Sunday Lunch Recipes series-5.

Generally Kerala biryani / Malabar biryani is mostly done with chicken or mutton. But when I saw this Kerala style veg biryani recipe in this and this blogs, I became very happy and bookmarked them immediately. I was expecting coconut in the recipe but to my surprise the recipe and making is very similar to Hyderabad DUM biryani sans saffron. I just combined both the blog recipes and it came out awesome. I was happy with this Kerala style Veg DUM biryani recipe. Everyone loved its taste & flavor. 

If you don’t want to follow DUM method, you can make it simple by just sauting everything in cooker base as we do for our normal biryani. I had tried this in either ways. It tastes good. So try this biryani for your family, friends & relatives and take the credits!!  Lets see how to make this Kerala Vegetable biryani recipe !
Kerala Vegetable Biryani recipe

Kerala vegetable biryani - Malabar style


Kerala vegetable biryani - Malabar style Malabar style vegetable biryani - Kerala Veg biryani recipe
Cuisine: Indian
Category: Lunch
Serves: 3
Prep time: 60 Minutes
Cook time: 20 Minutes
Total time: 80 Minutes


INGREDIENTS

  • Basmati rice - 1 Cup (I used India gate)
  • Cloves – 3 nos
  • Cinnamon – 1 inch piece
  • Cardamom – 2 nos
  • Water – 1.5 cups
  • Ghee – 1 tsp
For Gravy
  • Ghee – 3 tbsp  (OR use oil + ghee in equal measure)
  • Bayleaf – 1 no
  • Kalpasi/Black stone flower – 2 nos
  • Big onion - 2 nos
  • Ginger & Garlic Paste – 2tsp
  • Green chilli paste – 1 tsp( grind 3-4 nos)
  • Tomato – 1 no ( finely chopped)
  • Garam masala powder or Biryani masala powder - 1/2 tbsp
  • Chilli powder/Pepper powder – 1/2 tsp ( optional)
  • Yogurt - 2 tbsp
  • Mixed vegetables - 1/2 cup ( 1 carrot, 5 beans, handful of peas, 1 big potato)
To  roast & garnish
  • Ghee- 1 tbsp
  • Big onion - 1 no
  • Cashews - few
Coriander & mint leaves – few
Lemon juice – as needed

HOW TO MAKE KERALA VEG BIRYANI - METHOD

  • Wash and soak the basmati rice for 30 minutes to 1 hour. Cook the rice in a pot or kadai adding 1.5 cups of water by adding cinnamon, cardamom, cloves. Cover cook in medium flame till rice is cooked 3/4th. Remove the rice once all the water is absorbed by it. Spread it in a plate and fluff it with a fork. Set aside.
Kerala Veg Biryani
  • Wash and chop all the vegetables.
  • In a pressure cooker base, heat ghee, saute bayleaf and kalpasi. Add  the gg paste and green chilli paste. Saute till raw smell emanates completely. Now add the onion slices.
Kerala Veg biryani
  • Now add the finely chopped tomato pieces. Saute till it turns mushy. Now add the garam masala or biryani masala powder. Mix well. Check for taste and add chilli powder or pepper powder if needed. Lastly add the vegetables, salt and curd. Mix well. Add little water(say 1/2 cup) & pressure cook in high flame for one whistle.( Do not over cook the veggies.One whistle in high flame would do).
Kerala vegetable biryani
  • After the steam is released, open the cooker & mix the masala. Make sure the masala is not too dry. If it looks dry, add 1/4 cup of water, give a boil & make it wet with some moisture content.
  • Heat 1 tbsp of ghee in a kadai & roast onions & cashews till golden brown. Set aside.
Kerala Veg biryani
  • HOW TO LAYER THE RICE FOR BIRYANI : Now take a kadai or a pot with flat bottom. Spread one layer of rice & sprinkle few drops of lemon juice. Now spread a layer of cooked vegetable masala over the rice. Sprinkle some finely chopped mint and coriander leaves. Again spread the rice, then masala and mint leaves. Repeat the same until all the rice and masala are over. Lastly add the fried onions, cashews. Cover the kadai with a suitable tight flat lid.
Vegetable Layered biryani
Kerala Vegetable biryani
  • HOW TO PUT IN DUM : Heat a dosa pan in high flame for 3 minutes & after the pan is heated well, simmer the flame completely. Keep the biryani pot/Kadai. Boil water in a bowl and keep the boiled water above the biryani pot/kadai. Let it sit for 10 minutes in very low flame. 
  • If you feel, vapour comes out of the kadai, wrap the mouth of kadai/Pot with thermal foil before you put in dum. If you have a tight lid, then you don’t have to wrap the pan. After 10 minutes, remove the pan and fluff the rice with a fork. Serve hot with raita.

Vegetable Dum biryani
Enjoy !


Note

  • Adjust the quantity of spices as per your taste.
  • U can also add saffron soaked milk while layering.
  • U can put the dum using pressure cooker but keep the cooker directly over very low flame for 5-10 minutes.



Have this yummy Kerala Malabar Vegetable biryani recipe. I served it with onion raita and made Gulab Jamun for dessert !
Kerala Malabar biryani recipe

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