Showing posts with label rava. Show all posts
Showing posts with label rava. Show all posts
Instant Redrice Flakes Wheat Rava Idli
Wednesday, April 23, 2014
After a simple and easy breezy wheat dosa, here comes an another interesting and a diabetic friendly instant version of idli i prepared simply with red rice flakes and wheat rava. Trust me this instant idlies are just fabulous, they are extremely quick to prepare too. With a spicy coconut chutney, am sure this idli will definitely satisfy anyones tastebuds. Since i chosed instant dosas or idlies for this weeks blogging marathon, i cooked this gorgeous looking delicious, healthy idlies before few days for my dinner.
You may wonder how this idly will be in taste and texture, i didnt find my difference between the usual instant wheat rava idlies we do quite often but tastewise red rice flakes gives a wonderful taste and these idlies are extremely fragile.As am having hard time with day light now, i removed the warm idlies from the cooker to take this picture, that y my idlies looks bit crumbly, but trust me once they gets well cool they are pect in shape.If you want to make a different instant idlies, am sure this idlies is a must to give a try.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34.
1cup Wheat rava/cracked wheat
1cup Redrice flakes (thin variety)
2nos Green chillies (chopped)
1tsp Ginger (grated)
1/2tsp Eno salt
1cup Sour curd
1tsp Mustard seeds, urad dal +channa dal
1no Dry red chilly (broken)
Salt
Oil
Soak the redrice flakes in warm water for few minutes, strain it and mash them.
Take the cracked wheat, mashed redrice flakes, chopped green chillies, grated ginger, sour curd with enough salt in a bowl, mix everything well.
Meanwhile heat enough oil, let crack the mustard seeds, urad dal and channa dal, add the broken chilly and fry until they turns brown.
Add this tempered spices to the already prepared batter, mix well.
Finally add the eno salt and water to turn the batter as thick idly batter.
Grease the idli moulds with oil and pour the idli batter in the moulds, steam cook for 10 minutes in idli cooker..
Enjoy this fluffy idlies with coconut chutney...
You may wonder how this idly will be in taste and texture, i didnt find my difference between the usual instant wheat rava idlies we do quite often but tastewise red rice flakes gives a wonderful taste and these idlies are extremely fragile.As am having hard time with day light now, i removed the warm idlies from the cooker to take this picture, that y my idlies looks bit crumbly, but trust me once they gets well cool they are pect in shape.If you want to make a different instant idlies, am sure this idlies is a must to give a try.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34.
1cup Wheat rava/cracked wheat
1cup Redrice flakes (thin variety)
2nos Green chillies (chopped)
1tsp Ginger (grated)
1/2tsp Eno salt
1cup Sour curd
1tsp Mustard seeds, urad dal +channa dal
1no Dry red chilly (broken)
Salt
Oil
Soak the redrice flakes in warm water for few minutes, strain it and mash them.
Take the cracked wheat, mashed redrice flakes, chopped green chillies, grated ginger, sour curd with enough salt in a bowl, mix everything well.
Meanwhile heat enough oil, let crack the mustard seeds, urad dal and channa dal, add the broken chilly and fry until they turns brown.
Add this tempered spices to the already prepared batter, mix well.
Finally add the eno salt and water to turn the batter as thick idly batter.
Grease the idli moulds with oil and pour the idli batter in the moulds, steam cook for 10 minutes in idli cooker..
Enjoy this fluffy idlies with coconut chutney...
Ragi Rava Kheer
Monday, March 17, 2014
Sorry guys, i know my recent posts are with ragi rava, yeah wat to do. I completely fallen in love with this healthy rava, the most interesting part is these ragi rava suits pectly for making both sweet and savoury foods. An another interesting dish with this ragi rava from my kitchen is this healthy,tasty and rich kheer. If you love semolina kheer, am sure you will definitely love this ragi rava kheer. A small cup of this kheer will be really filling and quite healthy at the same time.
An easy dessert to prepare in a jiffy, you can make this kheer if you have sudden guests at home and as usual i used sweetened condensed milk to make this kheer more creamy and thick. Give a try friends,am sure you will definitely fallen in love with this ragi rava kheer.Sending this bowl of yummyilicious kheer to my own event CWS-Ragi or Quinoa guest hosted by my dear sister Divya.
Few almond flakes & Pistachios
Heat the milk and sweetened condensed milk together, meanwhile wash the ragi rava, drain the excess of water using a strainer.
Add this washed ragi rava to the boiling milk,put immediately the flame in simmer, cook until the ragi rava get cooked.
Finally add the cardamom powder, cook everything for few minutes..Put off the stove..
Serve warm, garnished with almond flakes and pistachios..
An easy dessert to prepare in a jiffy, you can make this kheer if you have sudden guests at home and as usual i used sweetened condensed milk to make this kheer more creamy and thick. Give a try friends,am sure you will definitely fallen in love with this ragi rava kheer.Sending this bowl of yummyilicious kheer to my own event CWS-Ragi or Quinoa guest hosted by my dear sister Divya.
1/2cup Ragi rava
1+1/2cups Milk
1/2cup Sweetened condensed milk or sugar
1tsp Cardamom powderFew almond flakes & Pistachios
Heat the milk and sweetened condensed milk together, meanwhile wash the ragi rava, drain the excess of water using a strainer.
Add this washed ragi rava to the boiling milk,put immediately the flame in simmer, cook until the ragi rava get cooked.
Finally add the cardamom powder, cook everything for few minutes..Put off the stove..
Serve warm, garnished with almond flakes and pistachios..
Ragi Rava Khara Pongal My Weekend Trip to London
Tuesday, February 4, 2014
If you are in my friends list in FB,you might have know how much busy i was during this weekend.Yep i had a funfilled, super busy and a joyful weekend in London. Actually i planned this trip to participate in Bloggers buzz meet organised by London food bloggers, thank god my better half was kind enough to pay my eurostar tickets and took care of everything during my weekend trip to London.I stayed at Priya Rs place and we had loads of fun together, actually Priya suggested me to stay with her when i was chitchatting with her about my trip, how wonderful she is na,honestly tell me who will say immediately come and stay with me,i have to say a big thanks to her husband too. Both were wonderful,kind,caring and i came back home with many more memorbale moments. Thanks Priya, am really blessed to get a caring sister like you.
Meanwhile dry roast the ragi rava, once the steam goes on, transfer the cooked moongdal to a bowl, add enough water if needed to make 2+1/2cups of dal.
Add this dal to the roasted ragi rava and cook in medium flame until the ragi rava gets well cooked and the dal water gets absorbed by them.
Heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
I landed friday nite at st. Pancras international railway station, both Priya and her husband picked me at 10.45pm. Next day morning myself and Priya went to the bloggers meet, i met many more foodie bloggers like me. This meet was simply fabulous,well organised and we had a photography session with Jeanne of Cook Sister, a macaron baking class and a blog monetizing class. We had a brunch,lunch and snacks there itself,we also came back to our place with a goodie bag filled with many stuffs in it.Please do check Vineethas space to know more about this meet, she wrote much more better than me about the whole day we spend together with many more food bloggers like us.
Sunday Priya and myself went to Stratford mall to meet Jagruti and Jayasri ravi,we had some chaat food together and we had a wonderful time four together. Then finally we went to the famous bakeware shop Lakeland to get some baking stuffs for me, omg i was completely astonished to see the variety of baking stuffs there and i was lost.I bought few but somehow i want that complete shop you know, god only knows how i loved all those baking stuffs.Seriously i went to London with a suitcase and came back home with two more bags.Finally my weekend went to faster and two days wasnt enough for me as usual.
Coming to Ragi Rava khara pongal, its very much as like rava pongal,instead of using semolina, i went for my recent favourite ragi rava, else everything goes for the usual ingredients. But tastewise, ragi rava didnt changed anything and this dish tastes exactly as like our usual pongal. Some were asking me wat is Ragi rava,its 100% ragi grains broken into small bites as medium quality rava, actually it is ragi semolina, some thought that i mixed both ragi flour and usual semolina, nope its semolina prepared from ragi grains. Hope i cleared their doubts here.Sending this filling pongal to my own event CWS-Ragi or Quinoa guest hosted by my dear sister Divya.
1cup Ragi rava
1/4cup Split Moongdal
1/4tsp Asafoetida powder
1/2tsp Grated Ginger
2tbsp Oil or ghee
1/2tsp Cumins seeds
10nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash the moongdal and take in pressure cooker with a cup of water, ginger,asafoetida powder and salt, cook upto 3hisses.
Meanwhile dry roast the ragi rava, once the steam goes on, transfer the cooked moongdal to a bowl, add enough water if needed to make 2+1/2cups of dal.
Add this dal to the roasted ragi rava and cook in medium flame until the ragi rava gets well cooked and the dal water gets absorbed by them.
Heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Add the tempered spices & cashews to the cooking ragi rava-dal mixtures, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
Ragi Rava Sweet Balls
Tuesday, January 21, 2014
I tried few dishes using the famous ragi rava, one among those dishes is this cute healthy sweet balls. This balls are really very simple and you will enjoy thoroughly. Ragi rava is quite versatile and you can prepare any dish with this nutritious healthy ragi rava.
This ragi rava balls goes for simple ingredients,i just added few almonds nuts to give more nuttiness to these simple sweet balls. Also i rolled these balls using milk and just used a teaspoon of ghee for frying cashew nuts, else this nutritious sweet balls are quite addictive and you wont stop munching them. With a cup of ragi rava, you will get 6-7medium balls, an incredible sweet balls suits pectly for a sudden cravings.Sending this cute balls to my own event CWS-Ragi or Quinoa guest hosted by my dear sister Divya.
1cup Ragi rava
1cup Sugar
10nos Almonds
4nos Cardamom seeds
1tsp Ghee
Few broken cashew nuts
Milk as per need
Grind the sugar and cardamom seeds together as fine powder.
Meanwhile roast the ragi ravanalmonds in a kadai until a nice aroma comes out, put off the stove and let them cool completely..
Grind this roasted ragi rava and almonds as bit coarse powder,add the sugar mixture and mix well.
Heat the ghee and fry the broken cashews until they turns brown
Add the hot ghee and fried cashews to the ragi rava-sugar mixture, mix everything well.
Add enough milk to the mixture and make out small balls from the mixture, you can also use ghee while making this laddoos.
Store it in an air tightened box.
This ragi rava balls goes for simple ingredients,i just added few almonds nuts to give more nuttiness to these simple sweet balls. Also i rolled these balls using milk and just used a teaspoon of ghee for frying cashew nuts, else this nutritious sweet balls are quite addictive and you wont stop munching them. With a cup of ragi rava, you will get 6-7medium balls, an incredible sweet balls suits pectly for a sudden cravings.Sending this cute balls to my own event CWS-Ragi or Quinoa guest hosted by my dear sister Divya.
1cup Ragi rava
1cup Sugar
10nos Almonds
4nos Cardamom seeds
1tsp Ghee
Few broken cashew nuts
Milk as per need
Grind the sugar and cardamom seeds together as fine powder.
Meanwhile roast the ragi ravanalmonds in a kadai until a nice aroma comes out, put off the stove and let them cool completely..
Grind this roasted ragi rava and almonds as bit coarse powder,add the sugar mixture and mix well.
Heat the ghee and fry the broken cashews until they turns brown
Add the hot ghee and fried cashews to the ragi rava-sugar mixture, mix everything well.
Add enough milk to the mixture and make out small balls from the mixture, you can also use ghee while making this laddoos.
Store it in an air tightened box.
Foxtail Millet Wheat Rava Pongal
Thursday, January 9, 2014
Pongal with sambar makes a wonderful breakfast, if its made with whole grains without ghee, just think about how this healthy pongal will tastes. Recently i tried making the usual ven pongal with a healthy twist, yep i combined both foxtail millet and wheat rava pongal for our dinner few days back. Trust me this healthy and wholesome pongal served along with spicy coconut chutney makes a super filling,guilt free breakfast or dinner. Both foxtail millet and wheat rava makes an incredible pair for making this healthy pongal.
I have already tried my hands making wheat rava and foxtail millet in pongal separately,actually this combo was in my mind since a long, but finally i prepared making them for our dinner.Everyone at home enjoyed thoroughly this healthy and wholesome pongal.Sending this pongal to my own event Healthy Diet-Cooking with Wholegrains and to my own event CWS-Yellow moongdal hosted by Manju.
1cup Foxtail Millet
1/2cup Wheat rava
1/2cup Yellow Moongdal
1/4tsp Asafoetida powder
1tsp Grated Ginger
1/4cup Oil
1/2tsp Cumins seeds
10-15nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash the foxtail mille,wheat rava and yellow moongdal together.
Take them in pressure cooker with four cups of water, ginger,asafoetida powder and salt, cook upto 3 hisses.
Meanwhile heat the ghee oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Once the pressure is released, add the tempered spices, cashews directly to the pressure cooker, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
I have already tried my hands making wheat rava and foxtail millet in pongal separately,actually this combo was in my mind since a long, but finally i prepared making them for our dinner.Everyone at home enjoyed thoroughly this healthy and wholesome pongal.Sending this pongal to my own event Healthy Diet-Cooking with Wholegrains and to my own event CWS-Yellow moongdal hosted by Manju.
1cup Foxtail Millet
1/2cup Wheat rava
1/2cup Yellow Moongdal
1/4tsp Asafoetida powder
1tsp Grated Ginger
1/4cup Oil
1/2tsp Cumins seeds
10-15nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash the foxtail mille,wheat rava and yellow moongdal together.
Take them in pressure cooker with four cups of water, ginger,asafoetida powder and salt, cook upto 3 hisses.
Meanwhile heat the ghee oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Once the pressure is released, add the tempered spices, cashews directly to the pressure cooker, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
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