SWEET RAVA APPE

I love kuzhipaniyarams alot. They are not only easy to make but also they looks soo cute in their looks and to eat as well. This is the easiest appe made with rava, wheat flour, coconut, jaggery and banana which gives soft and nice flavour to appams. These tempting appe can a good option for light snack too :)

INGREDIENTS

1 Cup Rava

1/2 Cup Wheat flour

3/4 Cup Grated Jaggery

1/4 Cup Coconut

1 Ripe Banana.

2 tsp Cardamom powder.

Water as required

Pinch of Cooking soda

Pinch of salt

Ghee for frying

METHOD

Soak rava with enough water for an hour. Drain and keep it side.
Now in a blender, add soaked rava, banana, jaggery, coconut and grind them coarsely. Transfer them in a big bowl. Add wheat flour, cardamom pd, salt, soda and give it a nice stir. Add water as needed to make a batter into thick consistency. Make sure there's no lumps.
Heat the paniyaram pan. Add ghee to each mould. Put the appe batter upto 3/4 of each mould and cook them under low flame till it turns golden brown.

Serve hot

Enjoy!!

KESARI

Kesari is one of the popular dish made in South India especially for marriages or any functions. Its very simple and easy pudding  prepared with rava ,sugar, milk ,water with some fry ed dry fruits. The taste and flavour is just mind blowing.

INGREDIENTS

1 Cup Rava

2 Cup Milk

1 Cup Water

1 Cup Sugar

1/4 Cup Ghee (or less)

1 tsp Cardamom pd

Pinch of Yellow colour (optional)

Few Cashews and raisins fried

METHOD

Keep for boiling 1 cup water and 2 cup of milk in a vessel togther. Meanwhile in another pan,  heat 2 tbsp ghee . Add rava and fry for few min till the raw smell disappears. Make sure not to brown roast. Next add the boiling milk cum water to the rava and stir continuously in order to avoid lumps. After all the milk evaporates, add sugar and stir well for about a min or 2.  Add remaining ghee and stir well until the kesari starts leaving its end.  Add cardamon pd at the last stage and transfer them into the greased plate. Allow to cool down. Cut into desired shapes and decorate with fried cashews and raisins.

Serve after meals :)

Enjoy!!

BABYCORN RAVA FRY

Crispy fried babycorns perfect for all the occasions. Here the babycorns are marinated in masala then its rolled in rava and finally deep fry. Rava is the main reason for making these crispy and crunchy. Do try these yummy fritters :)

INGREDIENTS

200 grams Babycorns

1 tbsp Ginger garlic paste.

1 tsp Chilli pd

1/2 tsp Turmeric pd.

1 tbsp Rice flour.

1 tsp Garam masala.

Rava for coating.

Pinch of Cooking soda

Water to sprinkle.

Salt to taste.

Oil for deep fry.

METHOD.

Slit the babycorns into 2 halves. Steam them for about 5 min. Then marinate with ginger garlic paste, chilli pd, turmeric pd, rice flour, garam masala, cooking soda and salt with very little water just to catch up these masalas. Then add enough rava to coat all the pieces. Deep fry in hot oil. Serve hot with ketchup or with ur fav dips.

Enjoy!!

BISCUIT ROTI

Biscuit roti are nothing but its a puri which can be had as it is without any dip. This is also one of the recipe prepared by my mom when she visited here. Its very delicious and a good combo along with tea. Its basically a recipe from mangalore. My sisterinlaw is from here and she makes them most of the weekends. Inspired by her, my mom thaught me this delightful snack. Do try them guys its dam good.

INGREDIENTS.

1 Cup Wheat flour.

1/2 Cup Rava.

2 Green chillies.

2 Strings of Chopped Curry leaves.

Small piece of Ginger.

1 tsp Oil.

Salt to taste.

Oil for deep fry.

Water as per needed to make dough.

METHOD.

In a blender grind green chilli, ginger into fine paste using water.

In a mixing bowl, mix wheat flour, rava, the fine greenchilli ginger paste, curry leaves and salt. Make a dough using water as per needed. Allow to rest for a while.

Meanwhile heat oil to deep fry. Divide the dough into equal sized small balls and flatten it pressing into the extra flour. Roll it out into 4 to 5 inches round. Repeat the same process with rest of the dough. When oil is hot enough, deep fry the puries. It should take only a few second. Immediately flip it on to other side. Remove when its puff up both the side. Remove the excess oil using kitchen napkins. Serve hot.

Enjoy!!

BIG HAI WITH TASTY CUCUMBER UNNIAPPAMS

A big hai to all my dear friends. I am back after a loooooooong break. Hope everyone are doing great. I truly missed you all very very much along with your tasty recipe. Will try to cover up those when I visit ur blog. Really friends, I agree from my bottom of my heart, its very nice to land in India. For few weeks we visited all our relative's places in Kerala. We were able to make out how they were also happy seeing smera after long . So soon after a long hectic journey, now we are in Mangalore and finally everthing got settled. Hey let me share with you all one good news. My little one started going to school. Firstly she was not interested as it was entirly a different atmosphere, sudden change of school so an so. As of now by god's grace she enjoys going there.

Its a moment of my great pleasure to be with my parents and inlaws and sidly tasting their delicious goodies. I had the previlage to taste one of the interesting sweet healthy ''Cucumber Unniappams'' prepared by the mom. These cuties have become my all time favourites and i just loved its each and every bite of it.Its healthy and nutrients for kids too. It tastes even good the next day. I suggest everyone to try out this unique unniappams.


INGREDIENTS.

1 Big Grated Cucumber.

1 Cup Wheat flour.

1 Cup Grated Coconut.

3/4 Cup Jaggery.

1/2 Cup Rava.

Pinch of Elachi.

Ghee as per needed.

METHOD

Remove cucumber skin and grate. Keep it aside.

In a pan add jaggery along with coconut . Let the jaggery melt. Keep on stirring so that the mixture does not stick at the bottom of the pan. Remove from fire and let it cool down . Add rest of the ingredients one by one except ghee.
Add water if needed. The consistency should be thick enough.


Take the unniappam pan and grease each holes with 1/2 spoon of ghee. When it become hot, fill those holes with the batter. Cover with lid and sim the flame to the lowest.

When its half cooked, turn the unniappams so that it gets cooked on the other side.

Remove when they are done.

Tasty cucumber unniappams are ready to eat.

Enjoy!!

RAVA IDLI

Rava idlies are the ideal, healthy and filling breakfast. These are quick and super simple easy recipe that can be prepared at any time because this does not require any frementation or soaking process nor any grinding. Some people add grated coconut in the batter. That can be an optional ingredient that may or may not be added according to their choice. You can also make these idlies in microwave for about 10 min. These idlies tastes amazing and it is good for kids those who hates to have veggies specially carrots. This goes well with coconut chutney, onion chutney etc. But I prefer to serve them with peanut chutney.

INGREDIENTS

1 Cup Rava.

1/2 Cup Yogurt.

1/4 Cup Chopped Onions.

1/4 Cup Grated Carrots.

1 tsp Grated Ginger.

1 Green chilli.

1 tsp Mustard seeds.

1 tsp Channa dal.

1 tsp Urad dal.

1 tbsp Chopped Cashew.

1 Sprig Curry leaves.

1/2 Cup Water.

2 tsp Oil.

Salt to taste.

(Extra veggies can also be added.)

METHOD.

Heat oil in a pan. Add mustard seeds and allow then to pop. Add channa dal and urad dal and fry them till it turns light brown. Later add grted ginger followed by onions, carrots, green chilli and curry leaves. Fry them for a while.

Add rava and roast it along with the veggie mixture. Transfer them into a bowl and allow it to cool.

Add yogurt, salt, water, cashew and mix them well making sure not to form any lumps. Allow the mixture to stand for half an hour. The consistency must be just like normal idli batter.

Grease idli tray with oil. Put the batter into each mould and steam them for about 10 to 15 min on medium heat.

Allow them to cool when its done. Remove idlies with the help of spoon and serve hot with Peanut chutney.

Enjoy!!

QUICK UPMA.

Its breakfast time and here I present u one recipe which all are familiar with the name UPMA. It is quick, easy to cook and healthy to eat. I learnt this recipe from my mom who prepares this deliciously. And the consistency I like in my upma is a bit watery and sticky type. Thus it makes more soft and just melts in our mouth. I have noticed, even in occasion of konkani marrage's, upma is served as the main dish as breakfast with side of potato umman (gravy).

INGREDIENTS.

1 cup Rava.

1 Chopped Onions.

1/4 cup Chopped Beans.(grated carrots can also added)

1/4 tsp Chopped Ginger.

1/2 tsp Mustard seeds.

1/2 tsp Urad dal.

1 tbs Oil.

1 Green chillies.

Curry leaves .

2 1/2 cups Water.

Salt to taste.

METHOD.

Place rava in microwavable plate and roast in micro for about 2 minutes.

Heat oil in kadai and add mustard seeds. After it starts spluttering add urad dal and fry them till it changes its colour into brown. Later add ginger,greenchillies and curry leaves and saute them too for about few sec.

Add the onions, beans and salt. Fry them till its half cooked.

Add water and adjust salt as per needed. Cover with a lid and bring up to boil.(Adding hot water to the mixtures reduces ur time).

At the time of boiling add roasted rava slowly while on other hand stirring continuously. Make sure not to form any lumps. Simmer and cover with lid and let it cook for 2 min.

Remove from stove and let it sit for 5 min.

Serve along with ur fav pickle or chutney or sambhar.

This is a quick breakfast. So I am sending this to "WBB#23 EXPRESS BREAKFAST" EVENT HOSTED BY RAAGA OF THE SINGING CHEF.

PINEAPPLE RAVA JAMUNS

Well friends, am not a great fan of sweets. But my hubby loves making sweets at home whenever he is free from his office works and it tastes great. I had always used making Gulab Jamun with readymade mix but one day my hubby tried making homemade Jamuns using rava and leftover pineapple. Hope you guys will love it.

INGREDIENTS.

1 cup Rava.

1 cup Milk.

1 cup Sugar.

2 cup Water.

1/2 cup finely chopped pineapple.

Oil for deep frying.

FOR MAKING SUGAR SYRUP.

1 cup Sugar.

1/2 cup Water.

1/2 tsp Cardamom powder.

1 tsp Lemon juice.

METHOD.

In a pan cook chopped pineapple with 2 cups of water till tender. Later add milk and let it come to boil at which point rava is added gradually. Keep stirring and take care not to form any lumps. Simmer and let it cook for 5 min. Once rava is cooked, add the sugar and mix it well till sugar dissolves. After that set the mixture to cool.

For the sugar syrup, drop sugar and water in a pan and cook to make syrup. Add lemon juice to clarify syrup. Remove the scum. Add cardamom powder. Boil till the sugar turns to one threaded consistency. Transfer the syrup into serving dish.

Later knead the pineapple rava mixture into soft dough. Divide the dough into small balls.

Deep fry these in hot oil on low heat. When jamuns are golden brown, drain them and add to the hot syrup.

Serve as it is or along with ice cream.