Instant rawa paddu / quick appos

Special thanks to Smitha for this lipsmacking and instant recipe. Whenever you run out of thoughts as in what needs to be cooked for breakfast/dinner you can always pick this recipe for your rescue ;). and believe me it's very easy and yummy too :)

Ingredients :

Sooji Rava - 1 cup

Rice flour - 1/4of a cup

Thin variety Rice flakes / poha -1 small cup

Chana dal/Bengal gram– 2 tbsps soaked (optional though I haven't used it here)

Butter milk / Curd +water mix- 1 Glass

Baking Soda - 1/2 tsp

Jeera - 1 tsp

Finely chopped onion - 1 cup

Finely chopped dil leaves - 1 cup (optional)

Finely chopped Green chilli – 2-4

Finely chopped ginger - 1 tsp

Finely chopped curry leaves

Finley chopped coriander leaves

Salt

Oil  

Method :

Wash the poha and add little water so that it absorbs the water. Keep this for 5 mins and then mash well.

In a bowl add rava, rice flour, poha mixture.

Add chana dal, baking soda, jeera and curds. Keep this mixture aside for 30 mins.

Now add onions, dil leaves, green chilli, ginger, curry leaves, corriander leaves, salt and mix well. The batter should be thick like milkshake.

Heat the paddu pan on medium heat. Put a few drops of oil in each hollow of the pan, so that the batter does not stick to the pan. 

Pour the batter into each hollow of the pan and cover the pan.Let the paddu cook on medium - low  heat.You will notice the top is steamed and looked cooked. When the top looks cooked and bottom would have turned golden brown, turn the paddu with help of a small spoon. Allow it to cook uncovered for another couple of minutes. Remove from the heat and follow the same procedure with the rest of batter.

Ponsa Gharayi / Jackfruit Payasam

Jackfruit Payasam

INGREDIENTS :

Jackfruit (Deseeded)- 6-7
Ghee - 1 tblsp
Grated coconut - 1/2 a shell
Jaggery - as per taste
Elaichi(powdered) - 1/2 tsp
Maida - 2 tblsp

METHOD :

Cut the jackfruits in 1/2 inch cubes.

In a pan add ghee and jackruits and saute well for 10-12 mins. ( This is done so as to make jackfruit little soft and it purely depends on the type of jackfruit. If its soft enough then u can skip this step).

In a wok add the jackfruits and little water and boil it for 10 mins.

Add the grated coconut to the a mixer jar, add little water and grind it. Squeeze the residue and take the thick coconut milk. Keep this aside.

Add the coconut residue again to mixer jar, add little water and grind again. Take the coconut milk in a separate vessel.

Mix maida in 3 tblsp water. Make sure no lumps are formed.

In the same wok  add coconut milk, jaggery, jackfruit and boil it untill bubble starts appearing.

Add maida mixture to this and keep stirring it. Be careful not to burn the mixture :)

Now add thick coconut milk and elaichi and bring to a boil. Jackfruit payasam is ready to be savoured :)

Uraddal and Rawa Dosa / Rulava Doddaka

Rulava Doddaka

INGREDIENTS :

Urad dal - 1/2 cup
Semolina (Bansi sooji) - 1 cup
Salt
For Tempering :
Oil
Mustard Seeds

METHOD :

Soak urad dal in water for 5-6 hrs.

Grind urad dal along with salt to a smooth paste.

In a pan take semolina and fry until nice aroma comes out of it. Cool it.

Add semolina to the urad dal. Ferment this mixture overnight.

In a tawa add 1.5 tsp of mustard seeds and 2 tsp oil. When it tempers take a laddle full of batter and spread it evenly and thick as seen in the pic.

Roast well on medium flame until the dosa starts turning into golden brown. Now turn the other side of dosa and roast it well.

Serve the dosas with a chutney of your choice :) :)

Butter Murukku

Butter Murukku

INGREDIENTS :

Rice flour - 1 cup
Roasted gram / putani - 1/2 cup
Butter - 2 tblsp
Sesame seeds - 1 tsp
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Hing - a pinch
Salt - as per taste
Water - to knead the dough
Oil for deep frying

METHOD :

 In a bowl put all the dry ingredients.

Add butter to this and mix well.

Put water and knead to a soft dough and keep aside for 20 mins.

Heat oil and deep fry to golden brown colour

Once done store it in airtight container.

Rawa Idly

Rawa Idly

INGREDIENTS :

Semolina - 1.25 cups
Curd - 1/2 litre
Green chillies - 1 and 1/2
Salt - as per taste
Cooking soda - 1/2 tsp
Broken cashews - 1.5 tblsp
Corriander leaves

For Tempering :

Ghee
Mustard seeds - 2 tsp
Chana dal - 1.5 tsp
Curry leaves - one spring

For garnishing :

Grated carrot
Cashews

METHOD :

In a pan add ghee. Once the ghee is hot add mustard seeds, chana dal and fry until the chana dal turns to golden brown.

Add green chillies and fry for a min. Once the mustard seeds splutter add curry leaves , cashews and mix.

Add semolina to this and fry until nice aroma is felt.

Cool the mixture and add corriander leaves, salt, cooking soda and mix well.

Add curds to this and mix well. Keep this mixture aside for 30 mins.

In the meantime grease the idly plate with oil and add grated carrot and cashews used for garnishing.

After 30 mins check the idly batter. The batter consistency should be thinner than regular idly batter. If not u can add little curd and mix well to get the required consistency.

Add little water to the pressure cooker and bring it to boil.

Add the idly batter to idly plate and steam the idlys for 10-12 mins.

Once the idlys are cooled serve them with chutney.

7 Cup Burfi

7 Cup Burfi

INGREDIENTS :

Besan - 1 cup
Milk - 1 cup
Ghee - 1 cup
Sugar - 3 cups
Grated coconut - 1 cup

METHOD :

Dry roast besan to remove the raw smell. Take care not to burn it. The colour should remain the same.

In a pan add all the ingredients and mix well. Make sure no lumps are formed. Cook this mixture in medium flame.

The burfi is done once the mixture becomes thick and it starts leaving the sides of the pan ghee starts separating from the mixture.

Grease a plate with ghee spread the mixture evenly.

Let the mixture to cool down. Once its cooled cut into required shapes and enjoy :)

Paneer Gheeroast

Paneer Gheeroast

INGREDIENTS :

Paneer - 100 gms
Garlic Flakes- 10-12 chopped finely
Ghee -  2 tblsp
Chakrika powder (available in market) - 3.5 tblsp
Red chilli (long) - 1
Curry leaves - 1 spring

METHOD :

Take chakrika powder in little water and mix well such that a thick paste is formed.

In a pan heat ghee and add garlic and red chilli and saute untill the garlic turns golden brown.

Add curry leaves and saute for 10 secs.

Add the paste and paneer and mix well untill the mixture forms as a semi gravy type.

Paneer Gheeroast is ready. Enjoy with rotis or fried rice :)