Thursday, 30 March 2017

Rava idli ,Semolina Idli or Sooji Idli----KId's Lunch Box

I feel there is nothing more versatile in the kitchen than sooji or rava as it is called in South India.This ingredient can be made into many delicious preparations with just a few ingredients.Be it rava dosa,sooji dhokla ,cutlets with sooji or sooji laddu ,each one is as appealing than the other .The rava idli or idli made out of sooji is one breakfast which is loved and relished in my house.
 this is made using the thicker variety of sooji ,not the finer one which is used for halwa.The curd used here is thick ,it is okay if it is little on the sour side.I often make this preparation using curd which is leftover in the fridge and has gone little sour.
 This idli is an ideal lunch box menu because it is very filling ,unlike the regular idli and tastes equally good when not warm. Any accompaniment goes well with it,be it sambar ,any south Indian chutney or the modest pickle. It just tastes as superb as it looks.


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Related posts- Lemon sewai
                     Panipuri masala(the spicy potato filling)
                      Sattu ka paratha
                   


Ingredients

1 cup curd
2 cups rava(do not roast the rava)
1 and half cup water
1 sachet of Eno(fruit salt)
 salt as per taste

For tempering
Curry leaves torn into pieces
2 dry red chillies torn into pieces
 1 teaspoon of mustard seeds
2 teaspoons of urad dal
2 tablespoon of oil

For garnish 
Fried cashew nuts and dry red chili pieces (you can fry them beforehand and keep them ready)



So let us get started

Procedure
1-Heat the oil in a pan and add the dry red chillies ,urad dal ,curry leaves and mustard seeds in this sequence
2-Take the rava in a fairly big vessel.
3-add the hot oil with the four tempering ingredients into the rava.
4-Mix well with a spoon ,as it will be very hot to work with hand.
5-The rava should now look like breadcrumbs ,each grain separated from the other
6-Now add the curd and the water and mix well .
7-Add the salt at this point 
8-Let it rest for 10 to 15 minutes
9-.-Get the steamer or the idli stand ready ,with the greased moulds.
10-Place the kaju and the dry red chilli fried pieces at the bottom of each mould
11- -After 15 minutes check if it has absorbed the water.
12-The rava should be thick and not watery,if the mixture is too thick add little more water,till it comes to a dropping consistency
13-Add the Eno to the mixture.and mix it well.You will see it froth
14-Pour the mix with a ladle in the moulds and steam for 10 to 15 minutes in high heat
15 -Cool and then demould
16-Serve with your favorite accompaniment


Cold Coffee

Cold Coffee


Cold coffee serves as an excellent welcome drink in the summer.This refreshing drink is very filling and is relished by kids and adults alike.
There can be many variations of this drink depending on the preferred taste.The quantity of sugar depends on  how sweet you want it to be and also on the bitterness of the coffee powder.So before you start making it I would suggest you to taste the coffee powder.I have used regular cream here ,but it tastes better if you use ice cream (vanilla flavor).If you wish to get more froth to give it a better look, go for the regular cream.The quantity of water can be increased if you wish to make it lighter drink.



Thursday, 23 March 2017

Aam ki Launji (Raw Mango Chutney-sweet)

 I guess all of us wait for the arrival of mangoes.Be it the raw or the ripe ones,we relish both.  Aam ki launji or raw aam ki chutney is an all time favourite with one and all.Different states has different names for this .Some serve it as an accompaniment while West Bengal serves it at the end of the meal as a dessert.

This preparation can be easily stored in the refrigerator for more than a week.This can be prepared with jaggery or sugar.I have shared the sugar version of it today but the sugar can easily replaced by the jaggery.It depends on which flavour you prefer.the only variation of the Bengali style I have shared today is the generous sprinkling of a combination of powdered spices( dry roasted) at the end of the preparation for some added flavour.

Wednesday, 22 March 2017

Pineapple Chutney(sweet)


            I think there is no fruit more juicy and more flavorful than the pineapple.Owing to its fibrous texture it is a very versatile fruit.It can be made into jellies ,cakes cooked with many other things and even added to pulao.

Homemade Aam Panna ( Am pora shorbot)

  Summers are here already,so time for something cooling.Today's recipe is the very refreshing and healthy aam panna.With the delicious flavors of raw mango,this summer drink is an absolute treat to the taste buds.So lets get started.

Monday, 20 March 2017

Instant Raw Mango Chutney(The Bengali way)

This is a recipe that brings back many nostalgic memories.Many of us will be able to connect this recipe to memories of enjoying this instant pickle with lazy summer afternoons.This is a quick recipe which involves no cooking ,and can  be stored in the refrigerator for more than a week.

Instant Strawberry Milkshake


    Strawberry milkshake,the ultimate cooling drink in the summer months.This is the kids all time favourite at all parties at my place.This drink can be prepared using strawberries  but I avoid using them ,as the process can be little tedious. If you use the fruit you will have to remove the skin properly,before you blend it with milk.Otherwise the grainy texture of the strawberry will remain in the drink.So to make it a very quick recipe I go for the strawberry crush,easily available at all supermarkets.
      In this recipe I have used milk and water in equal proportions.This has been done to make it a light drink,as I generally serve this to my guests as a welcome drink.Keeping it light helps them enjoy the dinner better.If you intend to serve this to your kids as an evening snack you can increase the quantity of milk and reduce the water accordingly.





Wednesday, 15 March 2017

Chicken Reshmi Kabab (grilled )

   Time for some irresistible non-vegetarian fare,folks.Chicken reshmi malai kababs is on the menu today.This is also called the Afghan chicken at some places.It is the grilled chicken with a marination of cream and some other spices ,which make it one of the most mouthwatering chicken preparation with minimum oil.

YOU MAY ALSO LIKE_  Grandma's Egg Curry Recipe
                                       
                                         Curd aloo(potatoes in yoghurt based gravy)

                                      Alu Bhaja (potato crisps the Bengali way)

 Serves -4 people

Thursday, 9 March 2017

Alu Bhaja (potato crisps the Bengali way)

     Alu bhaja or potato crisps with dal is a comfort food in many a Bengali household,mine being no exception.These crispies are equally  tempting for adults and kids ,and vanish off the plate even before the dal is served .Simple ,with minimum ingredients ,these form the starters of a Bengali meal.

 

Wednesday, 8 March 2017

Jal Jeera( The easy minty summer drink)


Sometimes the most easily available things around us prove to be the most tastiest and the healthiest too. When it comes to health I make no compromises.this easy to make drink keeps us cool in the scorching heat of the summer and also aids digestion.I generally serve this to my kids when they come back exhausted from school.Believe me it is rejuvenating
.

Pani Puri Masala (The spicy potato filling)

Pani puris,gup chup,golgappe,and many more names,all remind us of the irresistible taste of the mouthwatering Indian street food.The taste varies from place to place but the ingredients in the filling remain esssentially the same .So today I am sharing with you the oft neglected aspect of the pani puri , that is the panipuri masala or the potato filling

Related searches -Tamarind chutney


Roasted Red Chili Powder


 

The roasted red chili powder is one of the very essential ingredients in many preparations.

Homemade Dhania Powder(Coriander Powder),

This homemade dhania powder lends a different flavour to the food,as it is never fried like the regular(store bought) coriander powder.This powder is generally added towards the end of the cooking process and lightly sauteed.The texture of this powder is rougher than the store bought one,thus added to many preparation looking for that texture.