RAVA IDLI/SEMOLINA IDLI

HOW TO COOK RAVA IDLI/SEMOLINA IDLI

RAVA IDLI/SEMOLINA IDLI

INGREDIENTS :

For Tempering :

METHOD:

• Heat Ghee/Oil in a pan, splutter Mustard, Bengal Gram Dhal, Cashew Nuts and fry for a while.
• Add finely chopped Curry Leaves, Green Chillies, Ginger and saute well.
• To the above mixture add White Rava/Semolina and fry for few minutes.
• Roast the White Rava/Semolina on a very low flame until it is aromatic.
• Add Turmeric and give a quick stir.
• Add finely grated/chopped Carrots and give a quick stir (can add few teaspoons of grated Coconut at this stage).
• Switch off the flame and allow the mixture to cool down.
• Pour Curd/Yogurt along with a dash of Salt to the above mixture.
• Thoroughly mix the Rava Idli batter. Make sure there are no lumps in the Rava Idli Batter.
• The consistency of the batter should be slightly thicker (like Idli Batter).
• Add finely chopped Coriander Leaves and mix well.
• Leave it aside for 20-30 minutes. 
• Meanwhile, boil water in Idli Vessel. 
• Grease the Idli moulds, line it up with Mandharai Leaf/ Banana Leaf(Optional).
• Pour a ladle full of Rava Idli batter into it.
• Carefully place the Idli Moulds into the Idli Vessel and cover it with the lid.
• Steam cook the Rava Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes. 
• Serve Rava Idlis hot with Sambar or any Chutney of your choice.
  

NOTES :

• Can add some Water, if the Rava Idli batter is very thick. 
• Can prepare the batter with 1 Cup Yogurt and 1 Cup of Water or substitute Curd/Yogurt with Butter Milk. 
• Make sure the Curd/Yogurt is not very sour.
• Some recipes call for adding Soda-bi-carbonate or Fruit Salts like Eno.
• Can steam the Rava Idlis immediately, if adding fruit salt.  No need for waiting time.
• If adding Soda-bi-carbonate leave the Rava Idli batter aside for 20-30 Minutes.
• Adding Turmeric Powder to the Rava Idli Batter is purely optional.
• If using fruit salt/soda-bi-carbonate avoid adding turmeric powder, which may alter the colour of the Rava Idlis. 
• Can use few teaspoons of grated Coconut to the batter, if preferred.
• Lining the Idli Moulds with Mandharai Leaves/Banana Leaf is purely optional.
  

COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

HOW TO COOK COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

INGREDIENTS :

To Saute & Grind :

METHOD :

• Clean the Greens and remove the Leaves from the stems, can use soft stalks.
• Wash the cleaned Greens under running water twice/thrice.
• Drain the Greens in a colander for few minutes.
• Heat Oil in a Pan, Saute chopped Shallots, Garlic and Green Chillies until shallots turn translucent.
• Add in the drained Greens to the above and give a quick stir.
• Cover and cook briefly on a low flame.
• Switch off the flame and let it cool.
• Grind the mixture in a Mixer/Blender into a fine Paste.
• Alternatively can mash the mixture with a Wooden Mathu(Churner). If doing so, mash it up while the mixture is hot.
• Serve Coimbatore Style Kandanja Keerai hot with Steamed Rice and Ghee.

NOTES :

• Can soak the Greens in lots of water for 15 minutes to get rid off the sand, dirt and pesticide residue if any. 
• Then wash the Greens under running water twice/thrice.
• Can use Siru Keerai/Arai Keerai/Pasalai Keerai for the recipe.
• Adjust the amount of Green Chillies to suit your spice level.
• I cook the greens briefly, which yields a perfect green coloured Kadanja Keerai.
• Can use any type of Vegetable Oil for the recipe.

CHEERA THORAN/SPINACH STIR FRY

HOW TO COOK CHEERA THORAN/SPINACH STIR FRY

INGREDIENTS :

For Seasoning :

METHOD :

• Chop off the Roots from the Stalks.
• Clean and wash the Amaranth Leaves through running water for at least 3-4 times
• Drain the washed Amaranth Leaves in a colander and keep it aside.
• Finely chop the Amaranth Leaves and keep it aside.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
• Now add a pinch of Cumin seeds followed with finely chopped Amaranth Leaves.
• Sprinkle Salt & Sugar and give a quick stir.
• Cover and cook briefly.
• Add in grated coconut and mix well.
• Cook Cheera Thoran/Spinach Stir Fry a while on a low flame.

NOTES :

• Can add a pinch of Turmeric to the Cheera Thoran, if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic & Cumin Seeds are truly optional.

HOW TO MAKE CHAKKA KURU MEZHUKKUPURATTI/ STIR-FRIED JACKFRUIT SEEDS

INGREDIENTS :

To Cook the Jackfruit Seeds:

To Grind Coarsely :

For Tempering :

METHOD :

• Peel off the white shell from the Jackfruit Seeds.
• Soak the Jackfruit Seeds in Water for at least 3-4 hours or overnight.
• Scrape out the brown skin from the Seeds(Soaking helps you to scrape out the skin easily)
• Cut the Seeds into small pieces, wash and keep it aside.
• Add Turmeric Powder & Red Chilli Powder to the Jackfruit Seeds along with a dash of Salt and a pinch of Sugar.
• Cook this along with 1/2 Cup of Water until the Seeds turn soft.
• Alternatively can cook the above ingredients in a Pressure Cooker for a whistle.
• Do not overcook the Jack fruit Seeds.
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add the cooked Jackfruit Seeds and give a quick stir.
• Cook briefly for about 3-5 minutes on a medium flame.
• Serve Chakka kuru Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Chakka Kuru Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Soaking the Jackfruit Seeds for at least 3-4 Hours/overnight will help you to peel off the skin easily.
• Make sure to remove the hard white Shell before soaking the Jackfruit Seeds.
• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn them, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried pre-cooked Jackfruit Seeds/Chakka kuru on a low flame until each piece is well coated with the masala.
• This results in a glossy looking Chakkakuru Mezhukkupuratti.

OMELETTE

HOW TO COOK OMELETTE

OMELETTE

INGREDIENTS :

For Omelette :

For Shallow Frying:

METHOD :

• Gently break the Eggs and whisk it lightly.
• Add finely chopped Onions, Green Chillies, Turmeric Powder & Salt to the Eggs.
• Add a teaspoon of Mayonnaise/Milk to the above and mix well.
• Whisk the Egg Mixture until fluffy.
• Heat the Oil in a non-stick frying pan.  
• Pour in one-third of the egg mixture in the pan. 
• Give a quick swirl making sure to distribute it evenly across the pan. 
• Cook the Omelettes on a low-medium flame for a minute or two until it is cooked.
• The omelette would turn into light brown in colour and slightly crisp around the edges. 
• Flip the Omelette over and cook for a further minute on a low-medium flame. 
• Once the Omelette is cooked, switch off the flame.
• Gently remove it from the frying pan and serve Omelettes hot.
• Follow the suit with the rest of the Egg mixture.

NOTES:

• Can add 1/2 Tspn of Red Chilli Powder or Fresh Red Chillies along with Green Chillies to add heat to the Omelette.
• Add some Garam Masala/Mutton Masala if you prefer a flavourful Omelette.
• Can also add diced Tomatoes, Carrots, Mushrooms, Bell Peppers, Spring Onions etc., to the Omelette.
• Adding Turmeric Powder is purely optional.
• Adding Milk/Mayonnaise while whisking the Egg is purely optional, but it yields soft, fluffy and moist Omelettes.
• Shallow fry the Omelettes in Butter or any type of vegetable oil.
• Serve Omelettes hot, sprinkled with Pepper Powder if you prefer.