Rava Adai Recipe – Rava Kara Adai Dosa Recipe

My husband loves South Indian Adai recipe with lentils / dal and rice. So I try to make varieties of adai recipes at home.  Recently I came across this rava adai recipe without rice in Chitra Murali’s kitchen YouTube channel. This is not an instant version. Its prepared by soaking dals. Rava, 4 different dals and curd are the major ingredients. It came out very well. It was soft in the corners and crispy in the middle.  Sendhil loved it. He couldn’t find any difference between our regular adai with rice and this rava kara adai. I am happy with this recipe and planning to make it often. Friends, If you are looking for some healthy breakfast and dinner recipes without rice, this is the one. Do give a try and let me know how you liked it. Lets see how to make this yummy rava adai recipe with step by step pictures.

Rava adai recipe

Rava adai recipe - Sooji adai recipe with dal and semolina

Cuisine: South Indian

Category: Breakfast

Serves: 8

Prep time: 2 zhours

Cook time: 5 Minutes

Total time: 2h5 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bombay rava / Sooji / Semolina - 1/2 cup (unroasted) Curd - 1/4 cup Moong dal - 1/4 cup Toor dal - 1/4 cup Chana dal - 1/4 cup Urad dal - 1/4 cup Red chilli - 6 (I used 4) Hing/ asafetida - 1/2 tsp Big onion – 1 no (Chopped finely) Curry leaves - Few Ginger - 1 inch piece Salt & water - as needed Cooking oil - as needed

HOW TO MAKE RAVA ADAI

1. Wash and soak the dals together for 2 to 4 hours.
2. In a mixie jar, take red chilli, ginger, salt and hing. Grind coarsely.
3. Add soaked dals and grind to a slightly coarse paste. Set aside.
4. In a bowl take rava and curd. Add dal paste and mix well.
5. Add required water to make it thick but pourable batter. Add onion, hing, curry leaves. Mix well.
6. Heat dosa tawa. Spread a ladleful of batter. Drizzle oil and cook both the sides.
7. Remove and serve hot with chutney, jaggery and butter !

RAVA ADAI RECIPE - STEP BY STEP PICTURES

Wash and soak dals together for 2 to 4 hours. In a mixie jar take red chilli, ginger, salt and hing. Grind everything coarsely. Add soaked dals without water and grind to a slightly coarse paste. Set aside. In a wide bowl, take the rava/ semolina and curd. Mix well. Add the dal paste and mix everything together. Add finely chopped onion, hing, curry leaves and coconut bits (optional). Add some water if needed and make a batter which is thick but pourable and spreadable. Now you can make this adai instantly.  No resting time is needed.  Heat a dosa tawa. Pour a ladleful of batter and spread it slightly. Put a hole in the middle. Drizzle oil in the center and around the corners. Cover the dosa pan with a lid. Let it cook for a minute in medium flame. Open the lid and flip the adai. Cook the other side till golden brown. Remove and serve hot with chutney or jaggery and butter ! Enjoy !.

Note

For variations, you can reduce the quantity of curd to 1/4 cup. Adjust the quantity of red chilli as per your taste. You can also use rice rava instead of Bombay rava. You can skip or reduce the amount of curd. But curd helps to give a mild tanginess as we are making this adai instantly after grinding.

Try this easy, yummy rava adai recipe and enjoy !

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Easy Chocolate Sandwich Recipe With Chocolate Syrup

Here is an easy and quick chocolate sandwich recipe using Hershey’s chocolate syrup and butter. Usually chocolate sandwich is prepared by using cooking chocolate. But this is a quick and simple recipe I tried after tasting it in a popular Sandwich outlet named Hari super sandwich in Jayanagar, Bangalore. I watched him making this sandwich in a super quick method and took a video as well. Long back I shared the video in my Instagram page. After that I too started making chocolate sandwich very often in a slightly modified method for Raksha’s snack box and for our weekend breakfast. It has become our family favorite. It tastes so close to Hari's. Recently I noticed that I haven’t shared this simple recipe with you all. So I wanted to post this easy chocolate sandwich recipe today😊. You can use any chocolate syrup or chocolate spread in this recipe. You can use Nutella as well. I made this sandwich in a dosa tawa by toasting the bread greased with butter. You can also grill it and make grilled chocolate sandwich. It looks even more attractive. For variations, you can make this sandwich without fire, add grated cheese, garnish with chopped nuts, spirnklers etc. Make your own variations and enjoy. Friends, do try this super yummy chocolate sandwich recipe for your kids snacks or breakfast. It tastes great when served hot. Your kids would love it for sure and ask for more. Even your husband will love it😃. Do try it and share your feedback with me !

Check out my other SANDWICH RECIPES too !

Chocolate sandwich recipe with chocolate syrup

Chocolate sandwich recipe with Hersheys chocolate syrup

Cuisine: Indian

Category: Kids recipes

Serves: Serves 2

Prep time: 2 Minutes

Cook time: 2 Minutes

Total time: 4 Minutes

Chitra Ganapathy

INGREDIENTS

Milk bread - 8 slices Butter - 2 to 3 tbsp (softened ) Hershey’s chocolate syrup - 3 tbp ( As needed)

HOW TO MAKE CHOCOLATE SANDWICH RECIPE

1. Take 2 bread slices. Apply bread on one side of the bread.
2. Heat a dosa tawa. Lower the flame and toast the buttered side.
3. While the bread gets toasted in low flame, apply chocolate syrup on one slice.
4. Spread butter in the other slice. Do this job quickly. Cover it and remove in a plate.
5. Drizzle some chocolate syrup over the sandwich and serve hot !

CHOCOLATE SANDWICH RECIPE - STEP BY STEP PICTURES

Take 2 bread slices in a plate. Apply soft butter on one side of both bread. Heat a dosa tawa. Lower the flame completely. Keep the buttered side on the tawa. Toast in low flame. Immediately start to apply chocolate syrup on one of the bread slices. Apply butter in the other slice. As soon as the bottom is toasted, cover the sandwich by placing buttered side over the chocolate side.  Do this process quickly else bread will burn at the bottom. Bread becomes soft as it toasts. Remove it and enjoy hot. I cut into 6 small pieces just like the way it was served in Hari Sandwich center. Its easy to eat and looks cute as well ! Drizzle more chocolate syrup if you like. Enjoy hot for best taste !

Note

For variations, you can apply chocolate spread instead of syrup. Remember you should keep the flame very low while spreading the chocolate and butter. Do it quickly else bread will burn at the bottom. You can sprinkle some cheese gratings to make cheese chocolate sandwich recipe. You can also grill the sandwich in a toaster instead of dosa tawa. Use fresh milk bread for best taste.

Try this yummy, kids friendly sandwich recipe and enjoy !

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Carrot Kheer In Pressure Cooker - Carrot Payasam Recipe – Gajar Kheer

Carrot kheer is our family favorite Indian dessert recipe. We call it as carrot payasam in Tamil. Sendhil likes to eat carrots either raw or in the form of halwa, kheer more than kootu, poriyal. So I try to make this Indian style dessert at least once in a month for my Thursday Guru pooja or Friday Lakshmi pooja neivedyam. Usually I make carrot kheer by grating the carrot, saute in ghee and cook in milk. Mostly I make it in a kadai and its time consuming too. 

Recently I came across this carrot kheer recipe in a pressure cooker in a YouTube video and tried it for Thursday Guru pooja prasad. It came out very well and finger licking good. We loved it. Its easy and quick to prepare too. All you need is just to pressure cook sliced carrots, grind to a puree. Add sugar, milk and cardamom powder. Boil for few minutes and serve. The entire work gets over under 15 minutes. I made this kheer in a simple way without using condensed milk. 

For variations, you can use condensed milk in place of sugar. It tastes more rich and creamy. This carrot kheer is a crowd pleaser and party friendly recipe. It can be served both warm and cold. I am sure everyone will love it. Friends, do try this easy carrot kheer recipe in a pressure cooker and share your feedback with me. Please check the video below.

Check out my carrot kheer recipe in another method.

Carrot kheer recipe - Gajar ka kheer recipe

Carrot kheer recipe in a pressure cooker

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Carrot / Gajar - 3 Boiled milk - 1/2 liter Sugar - 1/2 to 3/4 cup Cardamom powder - 1/2 tsp Cashew nuts - 5 + 5 for roasting Badam/ almonds – 5 Ghee – 1 tbsp Water - if required Saffron threads - to garnish

HOW TO MAKE CARROT KHEER

1. Wash and peel the carrot. Cut into roundels.
2. Pressure cook the carrot adding water, cashews and almonds in low flame for one whistle.
3. Grind the carrot and nuts to smooth paste. Add to cooker.
4. Add milk, sugar and cardamom powder. Boil for few minutes.
5. Garnish with saffron threads. Roast chopped cashews in ghee and add to carrot kheer.
6. Serve warm or hot. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and peel the carrot. Trim the top and bottom part. Cut into roundels. Take the chopped carrot in a pressure cooker. Add 1 cup of water, 5 cashewnuts and 5 almonds. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released. Grind to a smooth batter after carrot cools down. Take the pureed carrot in the pressure cooker or a kadai. Add 1.5 to 2 cups of milk, required sugar and cardamom powder. Mix well and boil till sugar dissolves completely. In the mean time, heat a small kadai. Roast chopped cashewnuts till golden brown. Add to the carrot kheer and switch off the flame. Garnish with saffron threads. You can serve it warm or chilled by refrigerating it for few hours.   Enjoy this yummy carrot kheer. Its a crowd pleaser. You can make it for parties or get together. It stays good for 2 days in refrigerator. So you can make it in advance and serve chilled. Tastes creamy and delicious.

Note

You can adjust the quantity of sugar as per your taste. Quantity of milk can also be reduced or increased based on the thickness you need. I made it slightly watery. This kheer thickens as it cools down. So you can add more water or boiled milk and bring to serving consistency.

Try this easy, yummy carrot kheer and enjoy !

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Chettinad style vegetable biryani recipe was in my try list for long time. Even though I have posted Angannan hotel style biryani in vegetarian version, I wanted to try authentic home style veg biryani of Karaikudi, Chettinad.

Recently I came across this chettinad veg biryani recipe in a YouTube channel. She mentioned it as arachu vacha biryani i.e biryani with freshly ground spices. This recipe doesn’t use any store bought spice powders like red chilli powder, garam masala or biryani masala powder. So this biryani has a nice aroma of freshly ground spices. Color of this biryani may vary based on the vegetables and masala. Mine was half white in color for the first time. So I added little turmeric powder in the second time and took pictures. So the color of biryani in step by step pictures and cover pictures may vary. But the taste and flavor was really good. Friends, do try this recipe and let me know how it turns out for you.

Do check out my other Chettinad recipes.  too !

Chettinad vegetable biryani recipe

Chettinad vegetable biryani recipe

Cuisine: Chettinad

Category: Biryani recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Steamed rice / Puzhungal arisi - 1 cup Cooking oil - 2 tbsp Ghee - 1 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Bay leaf - 1 Black stone flower - 1 Fennel seeds – 1/2 tsp Big onion - 1 (sliced or finely chopped) Green chilli - 3 to 4 Ripe tomato - 1 Mixed vegetables - 1 cup (1 carrot, 10 beans, 1 potato, a handful green peas) Turmeric powder – 1/2 tsp (optional, I used it) Water - 2.25 cups Salt - as needed To Grind - Paste 1 Mint leaves - a handful Garlic cloves - 10 To grind - Paste 2 Grated coconut - 2 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1

HOW TO MAKE CHETTINAD VEG BIRYANI

1. Wash the rice. Wash the vegetables and chop into small pieces.
2. Grind paste 1 and paste 2 separately.
3. Heat oil + ghee in a pressure cooker.
4. Saute whole garam masala, fennel seeds. Add onion, green chilli and saute well.
5. Add paste 1 and saute for a minute. Add vegetables, salt and mix well.
6. Add paste 2 and saute for few minutes. Add water and washed rice.
7. Mix gently and pressure cook in low flame for one whistle.
8. Open the cooker and fluff the rice gently. Serve with raita !

CHETTINAD VEG BIRYANI - STEP BY STEP PICTURES

Wash the rice and keep it aside. No need to soak it. Wash and chop the vegetables into small cubes. Heat oil + ghee in a pressure cooker base. Saute the whole garam masala like cinnamon, cloves, cardamom and bay leaf. Saute onion, green chilli and few curry leaves till onion becomes transparent. Add tomato and saute till mushy. Add required salt for quick sautéing of tomato. Then add mixed vegetables and saute well. In the mean time, grind paste 1 ingredients to a coarse paste. Add to vegetable and saute for a minute.    Grind the ingredients of paste 2 to a smooth paste adding required water. Add to the cooker. Add water, salt and turmeric powder (optional). Mix well and bring the water to a boil.  Add washed rice and pressure cook for one whistle in low flame. For this, keep the flame high till steam comes out. As soon as steam comes out of the nozzle, put the weight valve and lower the flame completely. Cook till one whistle in low flame. Open the lid after the steam is released. Mix gently with a fork. Serve hot with onion raita !

Note

Adjust the quantity of green chilli as per your taste. I made medium spiced biryani. You have to grind the paste 1 and 2 separately. For variations, you can grind green chilli along with garlic and mint leaves. You can also use basmati rice or seeraga samba / jeera rice for more flavor.

Try this flavorful Chettinad veg biryani and share your feedback with me. I served it with onion raita. I also prepared Barbeque nation hotel style cajun potato, curd rice. 

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Kalan Milagu Peratal / Mushroom Pepper Fry Recipe

I learnt this kalan milagu peratal also known as kalan milagu varuval in Tamil from my neighbor friend  who is from Chettinad. Mushroom pepper fry is served as a side dish for rice. Mushroom, onion and fennel seeds are the major ingredients in it. Recent days I have been trying varieties of mushroom recipes asking my friends, referring cookbooks. I am glad to learn this simple and yummy recipe. It came out well. Sendhil is not a fan of mushroom. But he liked this curry because of pepper flavor. Personally I liked it with sambar rice and rasam rice. Friends do try this easy mushroom pepper fry recipe / kalan milagu varuval and share your feedback with me.

Do check out my other mushroom recipes too !

Kalan milagu varuval / Mushroom pepper fry recipe

South Indian, Chettinad style mushroom pepper fry called as kalan milagu varuval in Tamil. Its a good side dish for rice.

Cuisine: Chettinad

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

Mushroom / Button mushroom - 15 Big onion - 1 (finely chopped) Garlic cloves - 5 (-do-) Pepper corns - 1 to 1.5 tsp Fennel seeds - 1/2 tsp Salt & water - as needed To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/4 tsp Curry leaves - Few

HOW TO MAKE MUSHROOM PEPPER FRY

1. Wash and clean mushroom. Slice it and set aside.
2. Heat oil in a kadai. Splutter mustard seeds, cumin seeds and curry leaves.
3. Saute onion, garlic till transparent. Add mushroom slices, salt and mix well.
4. Cover cook in low flame by tossing it whenever needed.
5. Coarsely crush the pepper + fennel seeds. Add to the cooked mushroom.
6. Mix well and cook for a minute. Switch off the flame. Serve with rice !

KALAN MILAGU PERATAL - STEP BY STEP PICTURES

Wash and clean the mushroom. Slice it and set aside. Slice onion thinly and keep aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Add onion, garlic and saute till transparent. Add sliced mushroom, required salt and mix well. Cover the kadai with a lid. Cook in low flame till mushroom is cooked. Coarsely powder the fennel seeds and pepper corns together. After the mushroom is cooked, add this powder and mix gently. Let it cook in low flame for a minute.  Switch off the flame and serve this mushroom pepper fry with sambar rice or rasam rice.

Note

Adjust the quantity of pepper corns as per your spice level. For variations, you can skip fennel seeds. You can also saute one green chilli along with onion and adjust the quantity of pepper accordingly.

Try this easy mushroom pepper fry recipe and enjoy with rice ! I served it with thakkali kuzuhambu.

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Peerkangai Poriyal Recipe - Ridge Gourd Stir Fry Recipe

Ridge gourd stir fry ( peerkangai poriyal in Tamil) recipe is my recent try with this vegetable. Ridge gourd is called as beerakaya in Telugu, peerkangai in Tamil, torai in hindi, hirekayi in Kannada and peechinga in Malayalam. It is also known as Chinese okra and sponge gourd. 

As we all know ridge gourd is a healthy vegetable with lots of health benefits. It is rich in dietary fiber , vitamin-C, zinc, iron, riboflavin, magnesium, thiamine and traces of another minerals. It is low in saturated fat, cholesterol and calories. So its good for weight loss as well. As ridge gourd gets cooked easily, this stir fry can be prepared under 10 minutes. Its a very simple recipe. It is sure is a good addition to my ridge gourd recipes. 

Friends, lets try to include this healthy vegetable in our regular diet and reap its benefits. Even we can use its skin/ peel and make an yummy thogayal with it. I have shared peerkangai thol thogayal recipe too. Please check the link below. Now lets see peerkangai poriyal with step by step pictures.

Do check out my other ridge gourd recipes below

Ridge gourd skin chutney

Ridge gourd kuzhambu

Ridge gourd poricha kootu

Ridge gourd subzi for roti

Ridge gourd dal

Ridge gourd poriyal / peerkangai poriyal recipe

South Indian style ridge gourd stir fry / peerkangai poriyal recipe for rice

Cuisine: Tamil nadu

Category: side dish

Serves: 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ridge gourd - 1 Big onion - 1 Sambar powder or green chilli - 1 tsp / 2 Turmeric powder – 1/4 tsp Sugar – a pinch Salt & water - as needed Grated coconut – 1/4 cup To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds – 1/2 tsp Curry leaves - few Asafetida / hing - a pinch

HOW TO MAKE RIDGE GOURD / PEERKANGAI PORIYAL

1. Wash and peel the skin of ridge gourd. Cut into small cubes.
2. Heat oil. Splutter mustard seeds, urad dal, cumin seeds, chana dal, curry leaves and hing.
3. Saute onion, curry leaves. Add ridge gourd pieces, salt, turmeric powder, sambar powder and sugar.
4. Mix well and saute in low flame. Cover and cook till ridge gourd becomes soft.
5. If needed sprinkle little water and cook it.

RIDGE GOURD STIR FRY - STEP BY STEP PICTURES

Wash and peel the skin of ridge gourd. Cut into small cubes. Chop onion. Heat oil. Splutter mustard seeds, urad dal, cumin seeds, chana dal, curry leaves, hing. Saute onion till transparent.  Add ridge gourd pieces, salt, turmeric powder, sambar powder and sugar. Mix well and saute in low flame.  Cover and cook in low to medium flame. Stir gently in regular intervals. Ridge gourd gets cooked by releasing water. So no need to add more water. If required you can sprinkle 1 to 2 tbsp of water. Ridge gourd shrinks in quantity once its cooked. Do not cook till mushy. Stay nearby and cook patiently. Switch off the flame once its cooked soft. Lastly add grated coconut and switch off the flame. Serve with sambar rice or you can mix this poriyal with rice adding few drops of ghee and enjoy !

Note

You can use slit green chilli instead of sambar powder. You can also use roasted peanut powder instead of grated coconut. Addition of sugar and turmeric powder helps to give bright green color to the poriyal.

Enjoy this yummy ridge gourd poriyal with sambar rice or vatha kuzhambu rice.

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