Rava Pongal

Ingredients:

Rava/Soiji	1 cup
Moong dal	½ cup
Cumin seeds	1 tsp
Pepper	1 tsp
Green chili	1-2
Ginger chopped	2 tsp
Cashew nut	1 Tbsp
Ghee/oil	3-4 Tbsp
Curry leaves	few
Salt

 

Directions:

1. Dry roast moong dal in a pan until nice aroma comes. Add 1 cup water and pressure cook for 3-4 whistles.
2. In a kadai add 1 tbsp ghee and fry cashew nuts when it turns golden brown add rava and fry until it turn hot and keep it aside.
3. In a same kadai add reaming ghee splutter cumin seeds, pepper, green chili, curry leaves and ginger, add 3 cups of water salt and allow it to boil.
4. When it starts to boil mash the cooked dal and add to the boiling water, wait for it to boil again.
5. Now add roasted rava to this mix without any lumps. Allow it to cook for 4-5 minutes in low flame.
6. Once the rava cooks serve with sambar and coconut chutney.

 

Tips: While adding rava keep stirring in one direction so that you will not get any lumps.


Sending this to: http://www.sarasyummybites.com

 

 

 

Rava Laddu

This is one of our family's favorite sweet. When ever I makes this its a big hit. This is my mom's recipe missing you amma...But this turns out so good like my mom's...

Ingredients:

Rava/Soiji                          1 cup

Sugar                                    1 cup

Broken Cashew                1 Tbsp

Rasins                                  1 Tbsp

Cardamom powder         1 tsp

Coconut shredded           2 Tbsp

Ghee                                      2 Tbsp

Cooking trime: 15- 20 min. Preparation time: 30 min. Makes: 25 Laddu's

Directions:

1. In a pan heat ghee add rasins and cashew and roast them, when it turns golden brown add rava and roast it until its warm.
2. Keep this mixture aside for cooling.
3. In another pan add sugar and water (until sugar immerse).
4. Boil this when it starts to reach one string consistency (approximately 8- 10 minutes) add coconut and cardamom give a stir and turn off the stove.
5. Now add rava and mix with sugar syrup, it will be like a pudding consistency.
6. Let it cool down for one hour. Then make small balls out of that. If it’s sticky use ghee to coat your pam for making balls.
7. Allow it to dry and store in air tight container. It will stay good for a week or refrigerate for 2- 3 weeks.  

Note:

• If you add rava before one string consistency your mixture will be too loose it takes long time to cool down, it will be too sticky use ghee for making balls.
• If you go to next string consistency your mixture will turn dry. In this case sprinkle some milk while making balls. But self life will reduce.

Sending this to: http://cooklikepriya.blogspot.com/, http://gayathriscookspot.blogspot.in

 

 

Apple Kesari

Went to apple farm couple weeks ago, my kids like apple sauce when I was doing that, thought even I can try apple kesari. It came out good.

Ingredients:

Soji/rava	1 cup
Apple sauce	2 cup
Sugar	¾ cup
Water	3 cup
Ghee	3 Tbsp
Cashew nut	1 Tbsp
Raisin	1 Tbsp
Cardamom powder	a pinch

 

 

 

 

 

 

Direction:

1. In one tablespoon ghee roast cashew nut, raisin and rava until the aroma comes. Allow the mixture to cool.
2. In another pan boil water, when it starts boiling add rava mixture once it cooks; add apple sauce, sugar, remaining ghee and cardamom powder.
3. Let it cook for few more minute.

Note: How to make apple sauce?

          Take 2 medium size apples, peel the skin and remove seeds. Cut into pieces, with a table spoon water cook for 10 minutes allow to cool and grind into fine paste.

Sending this to: www.cooklikepriya.blogspot.com , http://lemonkurry.blogspot.com