RAVA IDLY

                     Whenever I visit India & during my return I will surely buy MTR Rava Idly,MTR Rava Dosai Mix. I think nobody can beat them in their products. Once I have tried my own version (without adding Baking Soda) Rava Idlies turned hard. So I made up my mind not to take risk at home. It is better to go with MTR mix. Today I was thinking to try Rava Idly (After 3 years) and if it works out good,let me then try Oats idly. It came out well on seeing that I was very happy.

INGREDIENTS

RAVA	1 Cup
CURD	½ Cup
LEMON JUICE	1 Tsp
CASHEWNUTS	Few
BAKING SODA	½ Tsp
SALT	To Taste
OIL	1 Tbsp

To Temper

MUSTARD SEEDS	½ Tsp
URAD DHAL	½ Tsp
CHANNA DHAL	½ Tsp
GREEN CHILLY	3
GINGER	1 Inch Piece
CHOPPED CARROT	Few

STEP BY STEP PICTURES

In a Kadai heat oil & add the items given under " To Temper " table.

Now the Rava & mix well. Fry for 2 mins.

Allow it to cool down.

Add Curd & mix well.

Then add Lemon Juice,Salt.

 Add little water to make it like Idly batter. Let it rest for 5 mins.

Heat the Idly pot .Now add Baking soda to the batter and mix well.

Place an  roasted Cashew nut in the Idly plates & pour the batter.

 Steam it & remove when it is done. Serve with Chutney,Sambar.

I wanted to show the pores inside the Idly. But I could not do justice to the pictures.

NOTES

• Eno fruit salt can also be added instead of baking Soda.
• Grated carrot,Shredded Coconut can also be used as toppings.
• Frozen Peas can also be used.
• After adding Eno Fruit Salt, do not allow the batter to rest. Immediately transfer to Idly plates.

CAULIFLOWER PEAS KURMA

        When you are bored of your usual kurma, try this Cauliflower Peas Kurma.It goes well with Poori,Chapati. This is a spicy Kurma.

INGREDIENTS

CAULIFLOWER	1 Medium Size
ONION	2
TOMATO	2
FROZEN PEAS	½ Cup
TURMERIC POWDER	½ Tsp
SALT	To Taste
OIL	2 Tbsp

To Grind

COCONUT	4 Tbsp
FRIED GRAM/POTTUKADALAI	1 Tbsp
CAHEW NUTS	5
CORIANDER SEEDS/POWDER	1 Tsp
GREEN CHILLY	3
DRY RED CHILLY	2
CARDAMOM	1
CINNAMON	½  Inch Piece
CLOVES	2
ONION	Half
GARLIC	2

STEP BY STEP PICTURES

Spilt the cauliflower into small pieces. Boil it with green peas by adding Turmeric Powder,Salt.

Grind all the items given under the " To Grind" table into a smooth paste.

In a Kadai heat oil & add Onions,tomato. Fry till it turns mushy.Add Salt.

Pour the grounded masala & add little water.


Allow it to boil.

After the raw smell of the masala vanishes,throw in the Cauliflower,Peas. 

Cook in low flame for 2 - 3 mins.

Transfer to the serving bowl.Granish with Coriander leaves (optional).

Serve hot with Chapati.

Linking this to Tried and Tasted - Raks Kitchen, Lakshmi's event announcement page

SAMBAR

               Already I have posted a Sambar similar to this one. When I prepared and tasted this Sambar, I felt the same taste of Sambar being served in Chettinad Marriages for break fast. Thr Roasted spices gives a wonderful aroma to this dish.

INGREDIENTS

TOOR DHAL	½ Cup
POTATO	1
ONION	1
TOMATO	1
GREEN CHILLY	2
TURMERIC POWDER	¼ Tsp
ASAFOETIDA	2 – 3 Pinches
TAMARIND	Small Sized
JAGGERY	1 Tsp
SALT	To Taste
CORIANDER LEAVES	Few

To Roast & Grind

CHANNA DHAL	1 Tbsp
CUMIN SEEDS	½ Tsp
FENUGREEK SEEDS	½ Tsp
CORIANDER SEEDS/POWDER	¾ Tbsp
DRY RED CHILLY	4

To Temper

MUSTARD SEEDS	½ Tsp
URAD DHAL	½ Tsp
JEERA	½ Tsp
OIL	2 Tsp

STEP BY STEP PICTURES

Soak Tamarind in water. Toor Dhal can also be soaked in water for 5 - 10 mins.

Pressure cook the Toor Dhal by adding Turmeric powder,a pinch of asafoetida. Wash & cut the Potato into pieces & pressure cook along with the Dhal.

In a kadai heat oil & fry the items one by one given under the "Roast & grind table". 

Roast the spices in medium flame.Take care not to burn it. After the Spices are cooled down powder it coarsely.Keep aside.

In a Kadai heat oil add Mustard seeds,Urad Dhal, Jeera, Asafoetida,Onion & fry it. Then add tomato,Green chilly and fry until it turns soft.

Extract Tamarind juice & Dilute it with 2 Cups of water & allow it to boil in a kadai.

Now mix the Onion,Tomato mixture in the Tamarind water.

Add Salt,Turmeric Powder,Corainder leaves. Boil it for 5 mins.

Peel the skin of potatoes & Smash it into pieces. Add the potatoes.

Add the Grounded Powder & Stir it well.

Let it boil. Then add the cooked Toor dhal & adjust the consistency by adding water.Check the salt.

Now add the Jaggery & allow it to boil for 2 mins. Switch off the flame, Top it with Ghee (optional) & Coriander leaves.

Serve with Idly/Doasi/Ven Pongal.