Wednesday, February 25, 2015

RAVA KICHADHI - ரவா கிச்சடி

Rava Kichadi - - ரவா கிச்சடி

In South Indian weddings this is a very common breakfast item.
Kichadi can be made with Rava or with the combination of Rava and Semiya (Vermicelli)
The texture of this dish will be very soft compared to Upma and has added vegetables in it.

Ingredients Needed:-
1. Rava 1 cup (or) Rava + Semiya (Vermicelli) - 1 cup
2. Mixed Vegetables cut into small pieces 1 cup to 1-1/2 cups
    (Carrot, Beans, Peas, Potato )
3. Tomato - 1 cut into small pieces
4.  Onion medium size - 1
5.  Green Chilli - 2 - chop finely (according to taste) 
To differentiate with beans and green chilli, split the chilli length wise)
6.  Ginger finely chopped - 1/2 tsp
7.  Curry leaves
8.  Salt to taste
9.   Hing/ Perungayam 
10. Turmeric Powder according to your colour preference 
11. Water  - 2-3/4 cups

Ingredients for Tempering:-
1.  Oil  - 2 tbls
2.  Ghee - 1 tbls
3.  Cashew nut - broken into small pieces ( optional)
4.  Mustard Seeds - 1/2 tsp
5. Urad dal - 1 tsp
6. Channa dal - 1tsp

1.  Roast Rava  (Rava semiya mixture) till golden without adding oil.
2.  Heat oil in a Kadai or in small pressure cooker and temper the ingredients first and fry onions, chilli, curry leaves and chopped ginger till translucent.
3. Now goes vegetables, hing, salt and turmeric powder and sauté nicely, cover and cook till the vegetables are done.
4. Pour water, chopped tomato  and bring it to boil.
5. When the water is boiling add slowly the fried Rava  and cover and cook till done.
6. Now add ghee and switch off the stove.

RAVA KICHADHI - ரவா கிச்சடி
+ Adding a pinch of Sugar in water enhance the taste of this Rava Kichadi.
+ Lime/ lemon juice can be added at the very end to get tangy taste.
+ If using pressure cooker no need to put its weight.
+ After adding Rava cook in slow flame.

Serve this Rava Kichadi with Coconut Chutney.

Monday, February 23, 2015

COCONUT BURFI - தேங்காய் பர்ஃபி

Coconut Burfi, Nariyal Pak

When I started learning Sweets from my Mom, this Burfi was the First.
Coconut Burfi can be made with just few ingredients.
Grated  Coconut and Sugar combination is what makes this Burfi. To get bright White Colour some Milk is added.
Burfi will also be very soft due to milk.
You would be amazed how a small portion of Milk plays a nice and major role in this Burfi.
Ingredients Needed:-
1.  Grated Coconut  (tightly pressed in 2 cups and only white portion)
2.  Sugar - 2 cups 
3.  Elaichi powder / cardamom - 1/2 tsp
4.  Ghee - 3 tsp
5.  Milk - 1/2 cup

COCONUT BURFI - தேங்காய்  பர்ஃபி
1.  In a thick Bottom Kadai add Grated Coconut, Sugar, Milk and1 tsp ghee.
2.  Start cooking in medium flame and when the mixture becomes watery add one more tsp of Ghee timely.
3. When it starts to leave the sides, you can see white bubbles and now is the right time to add Elaichi / cardamom powder.
4. In the meantime grease a plate and keep it aside.
5. Coconut Mixture will slowly gather and become mass and while still some water is left in it, will be the to time add one more tsp of Ghee.
6. Switch off the Stove and Mix for 2 mins and Pour it evenly on a greased plate or tray.
7. Tap slowly and flatten it and Cut into desired sizes immediately or when it is still hot.

8. Cool and remove the Pieces and store it in an air tight container.

Always use only white portion of coconut and always try to avoid Coconut brown portions.
If you want smooth Burfi you can grind it with milk and start the Burfi making with it.
Cooking time is very important and even one extra minute will get you only powdery Burfi.
Fried cashew nuts can be added.
For 2 cups it normally yields approx. 24 medium sized pieces.

Thursday, February 19, 2015

Mixed Vegetable Rice

Mixed Vegetable Rice

Rice made with mixed vegetables.
Easy to make and good for Lunch Box, Bachelor cooking as this is a very nice, wholesome and friendly dish.
This is not Spicy or with Masala items, so kids and elders can enjoy this dish.

Ingredients Needed:-
1.  Vegetables - Mixed vegetables like Carrot, Beans, Cauliflower, Peas, Potato and Capsicum cut into fine pieces.  Nearly 2 cups.
2.  Onion -  2 - finely chopped.
3.  Green Chilli  - 1 big size
4.  Tomato-  1 finely chopped.
5.  Sambar Powder  - 1 1/4 tsp
6.  Turmeric powder
7.  Hing 
8.  Coriander leaves for Garnishing.
9.  Cooked rice - 1 1/4 cup
10. Salt to taste 
11. Lime/ lemon juice 
12. Ghee - 1 tsp.

Ingredients for Tempering :-
1.  Oil 2 tablespoon 
2.  Mustard seeds 1/4 tsp
3.  Cumin seeds 1/2 tsp
4.  Curry leaves 

1.  Heat Oil in a Kadai, temper with Mustard seeds, Cumin seeds and Curry leaves. 
2.  Add chopped Onion, Green chillies and fry till golden brown.

3.  When Onion turns golden brown, add chopped Tomatoes.

4. Sauté for few minutes and then add all the cut vegetables.

5.  Now goes Turmeric powder, Hing and Salt. Cover and cook.

6.  When the vegetables cooked add Sambar powder and one tsp of ghee.
Sauté till the the sambar powder mixes with the vegetables.

7.  Now add cooked Rice, chopped Coriander leaves.

8.  Mix well in medium flame when it is thoroughly mixed switch off the stove and add lime /lemon juice and mix well.

Serve this Mix Veg Rice with raita and papad.