Sep 23, 2013

RAVA KICHADI

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         The texture of Rava Kichadi should be such that it would melt in mouth. Anything with Rava could be prepared easily.
Have a hot piping filter coffee with Rava kichadi along with Sambar/coconut kichadi for your breakfast.

INGREDIENTS
RAVA
1 Cup
CARROT
¼ Cup
FROZEN GREEN PEAS
¼ Cup
TOMATO
½
ONION
½
GRATED GINGER
1 Tsp
TURMERIC POWDER
¼ Tsp
GREEN CHILLY
2
WATER
3 Cups
SALT
To Taste

To Temper

OIL/GHEE
2 Tbsp
MUSTARD SEEDS
½ Tsp
URAD DHAL
½ Tsp
CHANNA DHAL
½ Tsp
STEP BY STEP PICTURES
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Chop the carrot into small pieces. Slice the Onion lengthwise.Dry roast the Rava. Keep aside.

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In a pan heat Oil/Ghee temper with the items given under " To Temper" table.

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Saute the Onions. Then add the Tomato,Green chilly,Ginger.

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In between boil the water.

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Now add the Carrot,Peas.

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Pour the boiling water.Add Salt,Turmeric powder.

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Add the roasted Rava. Stir it continously to avoid lumps.

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Keep it covered and keep the flame very low. Switch off the flame when Rava is cooked.

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Rava Kichadi should not be dry. It should be soft & it should melt in mouth.

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