Rava Ladoo

 

photo 3 (1)

Rava ladoo is my all time favourite sweet,My amma made Rava ladoo and sent it with me when I came to the US, I kept it for a month and enjoyed it, it’s very and simple recipe. I wanted to do this for keeping as Naivedhya for Shridi Sai Baba last Thursday, but before I could do make the ladoo I was worried how it would turn out. Luckily it came out well in the first attempt.

My DH who does not like sweets that much, eat it and wanted more, I was one happy person.  Since I have not posted any Indian sweet recipes, so this hopefully will be the start of sweets category too sigh. I have used quarter, cup, coz it was first attempt in making Rava ladoo, so I tried it with very less quantity,You can double triple and make more yummy Rava ladoo’s. ok let start with the recipe.

photo 4

Recipe Source – Amma

Basic Information:
Preparation Time: 10 minutes.
Idle Time: 30 minutes or (until you can handle it)
Cooking Time: 30 minutes
makes:   6 medium sized ladoo

What you will need

1/4th cup Rava

1/4th cup sugar

1/4th cup ghee

1/4th cup fresh grated coconut

¼ tsp Eliche powder

1/8th cup water

1 tbsp dry grapes

photo 1 photo 3 photo 2photo 1 (2)

Adding the sugar syurp to the rava mixture.

photo 2 (2)photo 3 (2)

How to make

First in a pan add the rave, and dry roast it for 1 minutes or until you start getting the aroma of the rave, then add the ghee ,grated coconut, and roast it for 1 minute, the add the dry grapes and keep it aside.

Then in another pan add water add sugar and powdered eliche , let sugar dissolve completely, and bring it to boil, then add it to the rava .coconut,ghee and dry grapes mixture and mix well and keep it aside, let it cool for 30 minutes or until you will be able to touch it and make the ladoo.

Notes

You can add dry grated coconut to.

You can keep them out for 2 to 3 days, or refrigerate for 2 to 3 weeks.

Advertisements

Ridge Gourd Kootu/Herekai kootu

photo 3 (3)

I never eat many vegetable, no I am not a non-veg person, I am pure vegetarian I don’t even eat eggs, you know that if you have been reading my blog, that’s why eggless bakes. So after making this recipe I eat this vegetable sigh. Ok and another thing is my DH is tambrahm a Tamil Iyengar, so now and then I try and make the Iyengar cuisines, it actually very simple and healthy I feel, so we mix and match and cook both type of cuisines mine and his, so I thought I will start the Iyengar cuisine I have started to experiment with, also so that I can remember what I did and it will be easier for me, when I want to do the same recipe again. I really like this recipe a lot so thought will start my Iyengar cuisines with this recipe. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 3 to 4

What you will need

I cup Ridge gourd chopped

½ cup moong dal

Turmeric – ½ tsp

4 to 5 Green chillies

Pepper ½ tsp

Jeera 1 tsp

Urad dal – 1 tbsp

Grated coconut – ¼ cup

Oil – 1 tsp

Salt – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 5

Red chillies – 3 cut into pieces

Hing one pinch

photo 2 (3) photo 3 photo 3 (2)    photo 4photo 2 (2)photo 1 (3)

 

photo 1 (2)photo 2 (4)

 

How to make

First boil the moong dal, in a pan with water and turmeric, it will take 2o minutes to cook fully or you can pressure cook in a cooker. Once the moong dal is dome, add the chopped the ridge gourd and let it cook in sim, let it cook until done

In the mean time, in dry pan add the jeera, pepper,urad dal and chillies and dry fry it for 1 minute then add the grated coconut and fry it for another 1 minute, then let it cool., Once it cools grind it coarsely and keep it aside

In another pan add oil, once the oil is hot add mustard seeds, hing and curry leaves and keep it aside.

Now in the moong dal and Ridge gourd , add salt and coarsely grind powder and mix well and it cook for 10 more minutes and then add the tadka and the kootu is ready to serve with chapatti or hot rice.

Notes

Cooking the moong dal in the cooker reduces the cooking time.

I prefer dal to be in shape I don’t like the mashed dal, most of the time the dal will be mashed when cooked in cooker.

Gobi Manchurian dry

 

 

 

photo 4 (2)

I love Gobi Manchurian, who does not like it, I usually make Gobi Manchurian gravy, this time I tried dry and it came out yum, so I decided I will share my recipe here. It’s a very easy and simple recipe, which goes well with fried rice or you can eat it just like that, so here goes my recipe.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 2 or 3

photo 1 (3)

What you will need

Small cauliflower cut and boiled in salt and turmeric

Ginger and garlic paste 1tsp

¼ cup Maida/all purpose flour

¼ cup corn flour

Water as required

Salt ½ tsp

1 small onion finely chopped

2 to 3 pods of garlic finely chopped

4 to 6 green chills chopped

¼ cup coriander chopped

½ cup Spring onions chopped

Soy sauce 1 tsp

Tomato sauce 1 tsp

Oil for frying + tadka

Pepper 1 tsp

011photo 1 (2)photo 2 (2)021photo 2 (3)photo 1photo 2photo 2 (4)

How to make

In a bowl take the Maida and corn flour , add salt, ginger garlic paste and water make it into a batter , add the boiled cauliflower coat it with the batter and deep-fry in the oil, once it’s done keep it aside.

In another pan, take 2 tsp oil once the oil is hot and the chopped garlic, onion, chillies and sauté it for 2 minutes, then add the sauces, fry again for 2 minutes , then add the deep-fried Gobi and mix well, add the pepper and spring onions and its ready to serve.

Notes

If you want to make gravy, just use the left over batter add some water and add after the onion, chilly, garlic and sauces are cooked, the add the Gobi and the Gobi Manchurian gravy is ready

If the batter is not left, just take a spoon of corn flour add water and mix it with onion, chilles, garlic and sauces and it’s done.

Schezwan fried rice

photo 4

I love Schezwan fried rice, I always make the sauce and stock it. Only the veggie varies in the fried rice. It’s very simply and yummy recipe. I always make Gobi Manchurian with the fried rice the combo is yummy. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: 1 hour
Cooking Time: 15 minutes
makes:   Serves 2 or 3

What you will need

For the Shcezwan sauce

20 red dried chillies (soaked in warm water for half an hour or to one hour)

Garlic pods 6 (if the garlic pods are big like the US one or if it’s small add ore according to your taste)

Salt ¼ tsp

Vegetable oil 2 tsp

For the fried rice

3/4th cup of cooked basmati or jeerasambar rice

¼ cup red, green, yellow chopped capsicum and mushroom

1 tsp soy sauce

½ tsp salt

1 tsp pepper

1 tbsp chopped spring onion

photo 3 (2) photo 3 (3)

How to make

First take the soaked red chills, garlic and salt in the blender, blend it into smooth paste. In a pan add the oil and the paste and sauté it for 2 minutes, then add the veggies sauté it for few more minute or until the veggies are done. Then add the soy sauce and salt and mix well, and then add the cooked rice and pepper and mix well, then off the stove and add the spring onions and serve it hot.

photo 3

Notes

You can use carrots, beans, cabbage etc, I wanted to do it only the mixed capsicum and mushroom.

The sauce measurement for one time and for that rice measurement.

You can increase the quantity and make more sauce and store it.

Broken wheat pongal

photo 3

I and amma make ponagl using broken wheat it’s easier than the rice pongal. We started including broken wheat in our diet from past 7 to 8 years ago; coz rice is not always good. We have rice only in the noon, so when we have to make pongal or bisibelebath for breakfast we use broken wheat and there is no difference between rice pongal and broken wheat pongal. I also thought of introducing Indian breakfast menu specifically south Indian breakfast, so I thought will start with this healthy recipe. So let’s get to the recipe.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30
Makes:   Serves 2

What you will need

½ cup moong dal

½ cup broken wheat (roasted for 5 minutes or until there is this wheat aroma)

½ tsp turmeric powder

1 inch finely chopped or finely grated

2 chillies slit

1 tsp peppercorn crushed

1 tsp jeera crushed

Curry leaver 10 to 15

Coriander ¼ cup finely

½ tsp salt

1 tbsp grated coconut

½ tbsp oil

2 cups water

photo 1 (2) photo 2 (2) photo 3 (2) photo 1 photo 2

How to make

In a pan add the moong dal and dry roast it or add little oil and roast it for 2 to 3 minutes then add water and turmeric and let it boil for 14 to 20 minutes, check if the dal is cooked if its cooked add the ginger, coconut and salt and let it boil for 5 more minutes then add the broken wheat and let it cook for sim for 10 minutes or until its cooked.

In another pan add the oil, once the oil is heat add the crushed jeera, pepper , chillies and curry leaves, then off the stove and ass the coriander and mix well, then add the seasoning/ tadka with cooked moong dal and broken wheat, heat it for 2 minutes it ready to serve with some ghee on top.

Notes

You can make this pongal using rice too.

You can reduce the moong dal quantity but I prefer equal quantity.

Broken wheat should be dry roasted before using.