SEMOLINA DHOKLA/ RAVA DHOKLA

INGREDIENTS

SEMOLINA- 2 CUPS

CURD- 3/4 CUP

GREEN CHILLI PASTE- 2 TSP

SALT- ACCORDING TO TASTE

ENO SALT- 2 TSP

OIL- 2 TSP

FOR SEASONING

OIL- 4 TSP

MUSTARD- 1 TSP

SESAME SEEDS- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- I SPRIG.  CHOPPED


CORIANDER LEAVES FOR GARNISHING.


 PROCEDURE-

Combine semolina,curd,green chilli paste,salt to smooth mixture using a whisk.Set it aside for thirty minutes.
Add eno salt to the mixture just before steaming it. Steam for 10-12 minutes,

Take out the steamed contents and cut into squares and garnish with the prepared seasoning.

WATER MELON JUICE

Watermelon juice is refreshing,hydrating,replete with essential vitamins and minerals. This juice can be prepared in a jiffy and has immense health benefits.



 WATER MELON CHOPPED- 2 CUPS

MINT LEAVES- A FEW

ICE CUBES

SUGAR- ACCORDING TO TASTE.


METHOD

Scoop out the pulp and blend it in a blender along with mint leaves, sugar and refrigerate and serve. If you add ice cubes while blending,it will render the juice watery.

BROAD BEANS LENTIL CURRY

BROAD BEANS- 500 GRAMS

MOONG DAL- 1/2 CUP

ONIONS- 2 NOS

GREEN CHILLIES- 2 NOS

GRAM DAL- 4 TSP

CHILLI POWDER- 1 TSP

TURMERIC POWDER- 3/4 TSP

GRAM DAL- 4 TSP

SALT TO TASTE

MUSTARD- 1 TSP

URAD DAL- 1 TSP

GARLIC CLOVES- 5-6 NOS

OIL- 1 TBSP




 METHOD-  


In a pressure cooker add chopped broad beans,chopped onions,slit green chillies, and steam for two whistles and keep it aside.Dry roast gram dal till crisp and powder it after cooling.  In a pan add oil when its hot add mustard,when it splutters add urad dal,crushed garlic,and transfer the steamed contents and boil. Add chilli powder,turmeric powder,gram dal powder and cook for a  while.Garnish with chopped coriander leaves.

PORIMA AVARAKKAI CURRY

When I came across this dish for the first time,I was really intrigued by the name of this dish.This curry is prepared in rural districts in Tamilnadu during temple festivals.Here is the recipe

INGREDIENTS TO GRIND

Par boiled rice- 1 tbsp

Peppercorns- 1 tsp

Cumin seeds- 1 tsp

Red chillies- 5-6 nos

Onion- 1 no

Coconut gratings- 1/2 cup

OTHER INGREDIENTS

Broad beans- 450 grams

Mustard- 1 tsp

Oil- 1 tbsp

Salt to taste, turmeric powder-1/4 tsp

Curry leaves-1 sprig

METHOD-




Dry roast all the ingredients cited in the to (grind column)  along with raw onion and coconut gratings and keep it aside. Wash and chop broad beans finely.In a pan add oil,mustard seeds when it starts to splutter,add boiled broad beans over it,add salt and turmeric powder and ground ingredients and saute for a while and switch off.

CABBAGE IN CORIANDER GRAVY

INGREDIENTS TO GRIND

CHOPPED CORIANDER LEAVES- 1  TBSP

GREEN CHILIES- 3 NOS

GARLIC CLOVES- 4 NOS

GRATED COCONUT- 1/2 CUP


OTHER INGREDIENTS

CABBAGE- 500 GRAMS

ONION- 2 NOS

OIL- 1 TBSP

SALT TO TASTE

CUMIN SEEDS-1 TSP


METHOD- 



Grind the ingredients cited in the above column and keep it aside. Wash and chop cabbage and boil till it is cooked.Heat oil in a pan add cumin,when it splutters,add chopped onions,salt and saute till it turns translucent.Over this add the ground paste and cook till the raw smell goes off. At last add the boiled cabbage and mix well.

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.









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