Rava Ladoo / Semolina Ladoo

Rava Ladoo / Semolina Ladoo

Rava Ladoo or Semolina Ladoo's are very easy to prepare...even begginer's can try. 

This is one of the traditional dessert recipe of South India. Some add condensed milk, sugar syrup....but without that if you prepare.....you can store in an airtight container for more than a month....it will remain fresh. Certain things you need to remember....

# I use 3/4 cup of sugar for 1 cup of rava, it depends on your taste you can even add 1 cup.
# After roasting rava, it should come to room temperature before you make a powder.
# Sieve the rava flour, so that you get a nice texture.
# Sieve i the powdered sugar.
# Mix rava flour, sugar powder, cardoman powder.
# Take one portion of the mixture and pour the hot ghee in batches...
# This is done because rava soaks ghee very soon..
You will get the same texture and taste of a sweet stall.

Ingredients:

Rava or Semolina - 1 cup
Sugar - 3/4 cups
Ghee - 3/4 cup
Cardoman powder - 1 tsp
Cashew and badam - few

Method:
# Dry roast rava on medium flame.

# Once the aroma comes switch off.
# Allow it to cool, make a fine powder in Mixie or handmill.
# Sieve rava powder and powdered sugar for fine texture.

# Fry cashew's and badam and keep it a side.

# Mix rava powder, powdered sugar, cardoman powder well.

# Heat ghee, take one portion of the mixture, add one portion of fried cashew and badam mix well.
# Once ghee is heated well, smoke should come... when you pour in the mixture...ghee should sizzle.....mix well with spoon or spatula.

# It will be very hot, once it becomes warm mix with your hand and prepare laddo's.

Pl. do try and provide your comments.
Thank you!

Pudina / Mint Rice ( South Indian style)

Pudina / Mint Rice ( South Indian Style)
One of the simplest way to prepare a variety rice is Pudina /Mint Rice, without Onion and without Garlic. You can even Prepare this rice item with mild masala's, onion and garlic.
Today I am sharing a very easy recipe with minimum ingredients in my kitchen.

Ingredients:
Pudina / Mint - 1/2 bunch
Cooked Raw Rice - 2 cups
Grated coconut - 2 tablespoons
Green chillis - 2 nos
Ginger - 1 inch
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 2 tablespoons
Mustard - 1.5 tsp
Urud dal - 1 tsp
Peanuts - 1 tablespoon
Salt to taste.

Method:
# Pudina, grated coconut, green chillis, ginger...put it in Mixie and make fine paste adding very little water.

# Heat a pan, add oil, fry Peanuts, mustard should crackle well, add urud dal and add the mint paste and saute well by adding turmeric powder, salt, garam masala till  the raw smell of Pudina / Mint goes.

# Switch off the stove, mix cooked rice with Pudina / Mint masala and serve.

A very easy recipe can be served during Lunch Box.
Pl. do try and provide your comments.
Thank you!

White Pumpkin Yam Curry / Yalavan chenai Curry

White Pumpkin Yam Curry (Yelavan Chenai Curry)
One of the traditional side dish of Palakad Iyer Special. It is served as a side dish which is prepared with coconut.

Ingredients:
White Pumpkin / Yelavan - 1 cup chopped
Yam / Chenai - 1 cup Chopped
Channa dal / Kabuli Channa - 2 tablespoons
Grated Coconut - 2 tablespoons
Turmeric powder - 1 tsp
Salt to taste

Masala for dry roast:
Urud dal - 1.5 tsp
Pepper - 1/2 tsp
Jeera / Cumin seeds - 1/2 tsp
Grated coconut- 2 tablespoons
Curry leaves few

For seasoning:
Oil - 1 tsp
Mustard - 1 tsp
Curry leaves

Method:
# Dry roast the above mentioned ingredients and make a fine paste adding little water.

# Pressure cook yam and white pumpkin along with Channa dal or Kabuli Channa ( soaked well)....for 3 whistles, add turmeric powder.

# Heat a kadai, add oil, let mustard crackle well add, curry leaves, add cooked yam and white pumpkin, Channa dal, salt to taste.

# Add the grinded paste let it boil well.

# In a separate pan add oil once heated fry grated coconut little brown with curry leaves and pour it in Yelavan Chenai Curry.
Mix everything well serve as a side dish.
Pl. do try and provide your comments.
Thank you!

Soft Idlis ( South Indian Special)

Soft Fluffy Idlis
Idlis are one of the traditional South Indian recipe, which is served as a breakfast or tiffin item in most of the homes. Which are easily digested and prepared with minimum ingredients....even it can be served any time. 

To make it soft, fluffy, spongy only ingredients and measurement plays an important part. When measuring ingredients take the same cup to measure rice and dhall and we need to take heaped cups of both ingredients.
1.We need to wash both rice and dhall well atleast 3-4 times.
2. Soak Idli rice for atleast 2.5 hrs before you grind, but for whole urud dal only 45 min before is enough.
3. Wash and soak idli rice first. After 2 hrs wash and soak urud dal.

There is a slight variation in measurement, when you grind in Mixie and Wet grinder.
For Mixie 1:3....1 whole urud dal: 3 Idli rice...

Ingredients: ( Wet grinder)

Idli rice - 4 cups
Whole urud dal - 1 cup
Methi / Fenugreek seeds - 1 tsp
Salt to taste

Method:
# Soak idli rice and urud dal separately.
With urud dal add methi seeds and soak.

# Whether using wet grinder or Mixie always grind whole urud dal first and just Sprinkle little water and with your hand give a mix in every 10 min. To get a nice fluffy dough.

# Always use hands as with our body heat the idli batter will get furmented well.

# Once urud dal is grinded well....remove from the grinded or Mixie.

# Idli rice should be grinded well and smooth batter.... while grinding rice add salt according to your taste.

 #Remove the rice batter in a vessel and add urud dal dough and mix well with your hands. 

#If you are preparing dosa can use the batter immediately...but for Idlis need to wait for 7-8 hrs for furmentation.

# Once furmented can store in refrigerator.

# Atleast 1/2 hr before you prepare your Idlis, need to keep the idli batter out of the refrigerator.
# Give a nice mix..from the batter you can find whether your Idlis will be fluffy and soft.

# In an idli steamer add water, Grease oil in idli plates and steam for 20-25min.
# Check with a knife, if it comes out clean that means your Idlis are done.

Allow for few minutes and with the help of a spoon...dip it in water then remove the Idlis from plate.
Serve with Chutney or Sambar.
Pl. do try and provide your comments.
Thank U!

Gujiya (Airfried)

Gujiya / Somasi ( Airfried Recipe)
Gujiya's are one of the most popular dessert recipe of India. Some call it as Somasi, and you can give number of variation's with sweet as well as a savoury recipe.

Today I am sharing a Gujiya with khoa, grated coconut, and nuts filling....as I am going to add my powdered sugar in filling.....so that it remains crisp and can be stored for number of days. You can even deep fry it in medium hot oil. 

Ingredients:

All purpose flour - 150 grms

Ghee / butter - 2 tsp
Chilled water - 1/2 cup (as required)
Filling:
Khoa / Mawa - 50-60 grms
Powdered sugar - 50 grms (1/2 cup)
Cardoman powder - 1 tsp
Grated coconut - 2 tablespoons
Chopped cashew's, raisins and almonds
Ghee - 1 tsp

Oil - 1 tablespoon

Method:

# Knead dough for Gujiya with all purpose flour, ghee and chilled water. It should be smooth and stiff. Let it rest for 15 min.

# Heat a pan, add ghee, khoa and fry till pink in Colour add grated coconut, nuts, powdered sugar and switch off the stove, add cardoman powder, mix well.
# Let it come to room temperature.

# Prepare marble size balls of the dough and roll it.

# Keep the filling on one half and close the other side, by applying water and make impression using fork to get a design. 
#Preheat Airfrier at 180'c for 5 min.

# Place gujiya in Airfryer and fry at 180'c for 10 min... inbetween turn the Gujiya and brush oil to other side also.

# Gujiya's are ready to serve.

* You can even bake them @ 170'c for 12-15 minutes.

Do check in between.

Pl. do try and provide your comments.
Thank you.