Rava idly

yurekha vinoth | August 01, 2017 | Be the first to comment!

Ingredients

2 cups Rava
1 cup thick curd
1/4 tsp baking soda
1/2 cup grated carrot
1 tbsp broken cashews
1 tsp mustard seeds
Spring of curry leaves
1 green chilli fine chopped
Coriander leaves finely chopped
2 tsp oil/ghee

Method

1. Heat oil in kadai add mustard. After spluttering add green chilli,cashew,curry leaves and Carrot. Saute well.
2.Add Rava and roast in medium flame without burning. Allow it to cool.
3. After cooled,add curd,salt and baking powder. Add finely chopped coriander leaves. Mix well and rest is for 30 mins to 1 hour.
4.Grease idly pan. Place pinch of grated carrot and cashew. Pour idly batter.
5.Steam for 10-12 mins.
Enjoy hot with coriander mint chutney.


Raagi/kambu kali | raagi mudha

yurekha vinoth | August 01, 2017 | Be the first to comment!

Ingredients

1 cup raw rice
3 cups water
1/2 cup raagi and 1/2 cup kambu(bajri flour)

Method

1. Coarse grind raw rice in a mixer jar. Sieve and wash it once.
2.In a wide bottomed vessel boil 2 cup of water. Add rinsed rice and cooked until it's soft and done 100%
3.meanwhile mix flour to 1 cup of water and required salt
4. Once rice done pour the dissolved flour to it.
5. Stir nicely and allow it to cook.
6. Place your hand in water and touch on cooked rice. If it's not sticking it's done. Switch off the flame.
7. Place a bowl of water nearby. Dip your hands and take big sized kali(cooked rice). Make balls and serve with spicy gravy.

We had with dry fish gravy. yumm yummy yummy.Eat Healthy.


Pesarattu upma

yurekha vinoth | July 31, 2017 | Be the first to comment!

Ingredients

1/2 cup green moong dal
1/2 cup idly rice
1/2 cup raw rice
2 green chilli
1 inch ginger
2 tbsp coriander leaves
Salt

For seasoning

1 tsp oil
1 tsp jeera
Spring of curry leaves

Method

1.Wash and soak moong dal,idly rice and raw rice overnight or 8 hours
2. Grind along chilli,ginger, coriander leaves and salt with required water.
3. Make dosa batter consistency and keep aside. Meanwhile prepare Rava upma and keep ready.
4. Do seasoning and add to the batter.
5.Heat tawa and pour dosa batter. Spread evenly and drizzle oil. Cook on both sides for 2-3 mins.
6.Place cooked Rava upma into the dosa center and close. Sprinkle some finely chopped onions on top of it. 

Enjoy hot with sambar and allam chutney(ginger chutney)


Keerai masiyal | methi dal

yurekha vinoth | May 18, 2017 | 1 Comment so far

Ingredients

1 bunch methi leaves
1 big onion
1 big tomato
Small ball of tamarind
1/2 cup toor dal
1/2 tsp turmeric powder
2 green chilli
1 tsp jeera
2 cloves garlic
For seasoning
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp broken urad dal
2 red chilli
1/2 tsp jeera
Little vadagam
Curry leaves

Method

1. Wash and clean methi leaves. Pressure cook toor dal for three whistle.
2.Open the lid and put washed methi leaves,chopped onion ,tomato ,green chilli, tamarind ball, turmeric powder,garlic and jeera to the cooked dal.Again pressurer 5-6 whistle or until methi cooks completely.
3.wait for pressure release and smash the  methi Dal. Make tadka (seasoning) and add to it.
4. Add required salt and give a mix.
Serve with hot rice .