RAVA ADAI (SAVOURY SEMOLINA PAN CAKE)

 RAVA ADAI



Adai is a traditional South Indian dish prepared using combination of lentils,par boiled rice and raw rice.But there are many variants of this dish.I have already shared recipe of aval adai or adai prepared using flattened rice. In this recipe,I have used semolina and lentils.I really love the taste of this dish.







INGREDIENTS

SEMOLINA(RAVA)-2 CUPS

TOOR DAL-1/2 CUP

MOONG DAL-1/4 CUP

GRAM DAL-1/4 CUP

CORIANDER LEAVES- 1/2 CUP

GINGER- 1/2 INCH,GREEN CHILLIES-3 NOS

COCONUT GRATINGS-1/2 CUP,TURMERIC POWDER-1/4 TSP.

SALT TO TASTE


 FOR TEMPERING


OIL-2 TSP

CUMIN SEEDS-1 TSP

MUSTARD-1 TSP

ASAFOETIDA-1/2 TSP

CURRY LEAVES-1 SPRIG


METHOD- 


Roast semolina in a teaspoon of ghee and keep it aside.Soak the lentils and semolina for 45 minutes separately. In a mixer jar blend the lentils along with green chilies,ginger,coconut grating to smooth thick paste.In a wide bowl add the ground mixture,soaked semolina,salt,chopped coriander leaves and seasoning and mix well.Apply oil on the dosa tawa and when it is hot spread the batter on it.Cook till the adai turns golden brown in colour and crispy in texture.Serve with avial or any chutney.



NOTE-Always add little water while grinding batter else it will turn watery and result in soggy addai.









.

HERALEKKAI GOJJU

INGREDIENTS TO ROAST AND POWDER

GRAM DAL-4 TSP

URAD DAL-4 TSP

RED CHILLIES-7-8 NOS

FENUGREEK SEEDS-3/4 TSP

MUSTARD SEEDS- 1 TSP

SOLID ASAFOETIDA- SMALL PIECE

OIL FOR ROASTING- 2 TSP

FOR SEASONING

SESAME OIL- 3 TSP

MUSTARD-1 TSP

OTHER INGREDIENTS

CITRON MEDIUM SIZE (Heralekkai)-1 NO

TAMARIND- LEMON SIZE

SALT TO TASTE,TURMEIC POWDER- 3/4 TSP

GREEN CHILIES-2 NOS

POWDERED JAGGERY-2 TSP


METHOD-

In a pan add oil and roast above cited ingredients till crisp.After cooling grind to little coarse powder and keep it aside.Soak tamarind in warm water and extract juice.Wash and chop citron with peel to pieces.In the same pan add 1 tbsp oil and when it is hot add chopped citron pieces,chopped green chilies and saute till the peel softens.Over this add tamarind syrup,salt and turmeric powder and boil till raw smell of tamarind goes off.Add jaggery,gojju powder and boil till the powder blends well with the tamarind syrup.At last prepare the seasoning using sesame oil and mustard and add to the gojju

PARINGIKKAI PAAL KOOTU ( Pumkin in milk gravy)

There is a creamy delicious dish prepared in Tamilnadu known as Paal Kootu. Paal is Tamil word for milk and kootu means a thick gravy. I learnt this dish from my friend. This dish is prepared using any vegetable like pumpkin,bottle gourd,chayote or snake gourd. But I always love this dish prepared from pumpkin.

This dish is even prepared by combining coconut milk and milk.

INGREDIENTS

Pumkin chopped- 1/2 cup, milk- 1 cup,water- for boiling, salt to taste,sugar- 1 tsp

Ingredients to grind- coconut gratings- 1/2 cup, green chillies- 3 nos, cumin seeds- 1tsp

For seasoning- coconut oil- 4 tsp,mustard- 1 tsp,curry leaves-1 sprig,split urad dal-1 tsp.

Method- Boil chopped pumpkin pieces in water along with salt. Then add milk to this. Cook till the pumpkins turn soft. Now add the ground paste and simmer in mild heat for two minutes till the ingredients blend well. At last add the seasoning and switch off.

SOUTH INDIAN MIXTURE

 

Crispy mixture is a amalgmation of different crispy delicacies. You can add upto 5-6 varieties of crispy snacks and ingredients.In this recipe I have incoporated deep fried corn flakes,peanuts, fried gram dal,curry leaves,kara sev,curry leaves,ommapodi murukku.

INGREDIENTS

Corn flakes fried- 2 cups

Kara sev- 3/4 cup

Omma podi murukku- 1 cup

peanuts- 1 cup

Fried gram dal-3/4 cup

Curry leaves- 2 sprigs

Chilli powder- 1 tsp, Salt to taste.

METHOD



Fry corn flakes till crisp and keep it aside. Deep fry curry leaves,peanuts,fried gram dal and keep it aside. In a wide bowl take all the above cited ingredients,salt and chilli powder and miw well. 

ALMOND HALWA / BADAM HALWA

ALMONDS- 1 CUP

SUGAR- 1/2 CUP

MILK- 2 TBSP

SAFFRON STRANDS

CARDAMOM POWDERED-3/4 TSP

GHEE- 2 TBSP,WATER-1/4 CUP

METHOD- 






Soak almonds in hot water for one hour.After one hour peel the skin and keep it aside.In a mixer jar blend peeled almonds and milk to paste.In a pan heat ghee and add almond paste and sugar and keep stirring till the sugar dissolves completely and blends well with almond paste to form a thick mass. Add saffron,cardamom powder and mix well.Switch off and serve.

GROUNDNUT BURFI

INGREDIENTS

GROUNDNUTS- 1 CUP

SUGAR-1 1/2 CUPS

WATER- 3/4 CUP

CARDAMOM POWDER- 1 TSP

GHEE-2 TSP

METHOD- 

Roast groundnuts till crisp and allow it to cool.After cooling remove the skin by pressing it with your

fingers. Grind it in pulse mode and powder it.In a pan add sugar and water and keep stirring till it reaches one string consistency. When it reaches one string consistency,then add the groundnut powder and keep stirring till it forms a thick mass and add ghee and mix well.Switch off and transfer it to a greased stainless steel plate.Allow it to  cool and cut it to squares.

RICE CHAKLI / RICE MURUKKU

 INGREDIENTS



RICE FLOUR- 2 1/2 CUPS

ROASTED GRAM DAL- 1/2 CUP

BLACK GRAM DAL- 2 TSP

RED CHILLI POWDER-1/4 TSP

WHITE SESAME SEEDS- 1 1/2 TSP

ASAFOETIDA- 1 TSP

BUTTER- 4 TSP

WATER FOR MIXING,SALT TO TASTE

OIL FOR FRYING.

 METHOD-



In a dry pan roast roasted gram dal till it turns crisp. After cooling powder it in a mixer jar an keep it aside.In a wide bowl add rice flour,roasted gram dal powder,asafoetida,salt,red chilli powder,butter,sesame seeds and water and mix well.Grease the sides of murukku maker with oil and fill in the prepared dough.In a butter paper apply oil and make murukkus on the surface.In a pan heat oil and after checking the temperature,gently transfer the murukkus and fry till it turns crisp. 

KADALA PARUPPU PAYASAM

INGREDIENTS


 

GRAM DAL- 1 CUP


JAGGERY- 1 1/2 CUP


COCONUT MILK-2 CUPS (FIRST MILK)

CARDOMOM - 7-8


CASHEW NUTS- 10-12  ( Roast cashew nuts in ghee)


COCONUT PIECES- 1/2 CUP( Roast the pieces in ghee)





METHOD-


Soak gram dal for one hour to soften it. Then pressure cook soaked gram dal for two whistles. Take care not to make it mushy. Dilute jaggery and strain to remove impurities. In a pan heat jaggery syrup.Transfer the pressure cooked dal to the jaggery syrup and boil till the syrup slightly thickens. Using a ladle press the lentil so that it blends well with the syrup. Add coconut milk and boil for few minutes and switch off.Add cardamom powder,roasted coconut pieces, roasted cashew nuts and mix well.

 

LEMON RICE

INGREDIENTS

COOKED WHITE RICE- 2 CUPS

LEMON BIG SIZE- 1 NO

TURMERIC POWDER- 3/4 TSP

SALT TO TASTE

SEASONING

OIL- 1 TBSP

GROUND NUTS- 1 TSP

MUSTARD-1 TSP

URAD DAL SPLIT-1 TSP

GRAM DAL-1 TSP

ASAFOETIDA-1 TSP

DRY RED CHILLIES-2 NOS

GREEN CHILIES- 2 NOS

CURRY LEAVES-1 SPRIG

- 
 METHOD

In a pan heat oil add mustard when it splutters add urad dal,gram dal,groundnuts,red chilies,asafoetida,curry leaves,green chilies,turmeric powder and switch off. Add cooked rice over the seasoning and mix well and switch off the stove. Add lemon juice and mix well. Serve with pappads,fyums or chutney.



POINTS TO BE NOTED



To get fluffy consistency,always allow the rice to cool and then prepare lemon rice.Because when hot steaming rice is mixed with ladle, grains will break rendering the rice soggy.Always switch off the stove and then add lemon juice to avoid bitterness.

MENTHYA HULI

Menthya huli is a traditional tamarind based gravy prepared in Karnataka.Menthya means fenugreek seeds in Kannada. Huli implies sour taste.In this dish fenugreek seeds is added in the seasoning and it imparts a nice flavor and swells up in the tamarind gravy.This simple yet taste dish goes well with plain rice with a dollop of ghee.Any veggies like onion,brinjal or sun dried veggies too can be added.

INGREDIENTS

ONION- 2 NOS

BRINJAL- 2 NOS

GREEN CHILIES- 3 NOS

CURRY LEAVES- 1 SPRIG

TURMERIC POWDER-1/2 TSP

TAMARIND- LEMON SIZE

RICE FLOUR- 4 TSP

OIL- 1 TBSP

SALT TO TASTE
.
                                                                                  
SEASONING

MUSTARD-1 TSP

FENUGREEK SEEDS-1 1/2 TSP

TOOR DAL- 1 TSP

ASAFOETIDA- 3/4 TSP


METHOD-

 Chop onion and brinjal and keep it aside. Soak tamarind in warm water and extract tamarind syrup and keep it aside.Heat oil a pan and add chopped brijal,onions and green chillies and salt and saute well.Over this add tamarind syrup,turmeric powder and boil till raw smell goes off. Mix rice flour with water and add it to the tamarind syrup and boil for a few more minutes. At last prepare the seasoning and add it to the tamarind syrup and mix well.

COW PEA BEANS MASALA CURRY

INGREDIENTS TO GRIND

CORIANDER LEAVES CHOPPED- 1/2 CUP

GREEN CHILIES- 2 NOS

ONION MEDIUM SIZED- 1 NO

GARLIC CLOVES- 3 NOS

OTHER INGREDIENTS

COW PEAS BEANS STEAMED- 1 CUP

ONION- 2 NOS

TOMATO- 2 NOS

GARAM MASALA POWDER- 1 TSP

KASOORI METHI- 1 TSP

CUMIN SEEDS- 1 TSP

OIL- 1 TBSP

TURMERIC POWDER-1/2 TSP

SALT TO TASTE.



METHOD-

Steam cook cow pea beans and keep it aside. Heat oil in a pan add cumin seeds when it splutters add chopped onions and chopped tomatoes,salt and saute till the onions turn translucent and tomatoes turn mushy. Over this add ground paste and saute till raw smell disappears,add turmeric powder,steamed cow pea beans and mix well.At last add crushed kasoori methi and switch off.

THENKUZHAL MURUKKU

 INGREDIENTS


RICE FLOUR- 2 1/2 CUPS


URAD DAL- 1 CUP


BUTTER- 1 1/2 TSP


CUMIN SEEDS- 1 TSP


SALT TO TASTE, WATER FOR KNEADING,OIL FOR FRYING


METHOD-



Dry roast urad dal till nice aroma emanates. After cooling,powder the roasted urad dal and keep it aside. In a wide bowl add rice flour,urad dal powder,butter,cumin seeds,salt and water and knead to a tight dough. Take care while adding water so that the dough isnt too hard or too loose.



Apply oil on the sides of murukku maker. Take the dough and  roll into cylindrical shape and place it inside the murukku maker. Heat oil in a pan and when it is hot make murukkus and fry till crisp.