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Ingredients:
- Sooji/Rava - 1 cup
- Grated carrot - 1/4 cup
- Curd - 1/2 cup
- Hing - little
- Water - 1/2 cup
- Cashew - 10
- Baking soda - 1/2 tsp
- Salt as required
Tempering:
- Oil - 2 tsp
- Urad dal/Channa dal - each 1/2 tsp
- Mustard seeds - 1 tsp
- Turmeric powder - pinch
Method:
- Roast half the amount of cashew in ghee, keep it aside. Soak channa dal for 15 minutes.
- Heat oil in a pan and add everything under "Tempering". Then add carrot, turmeric powder, and hing, when raw smell disappears, add rava and roast it well.
- In a bowl, add curd, roasted items, broken cashews, and salt. Mix it well. Finally add baking soda, when it start frothing, add water little-by-little until it becomes idli batter consistency. Do not let anytime for setting.
- Place the roasted cashew upside down on the moulds of idli plate, pour batter and steam it for 8 to 10 minutes.
- Serve this rava idli with chutney of your choice.
Ingredients:
Kofta:
- Finely chopped ccabbage - 1 cup
- Gram flour - 1/2 cup
- Chopped green chilli - 1
- Cilantro - 1/4 cup
- Chopped garlic - 1/2 tsp (optional)
- Cumin seeds - 1 tsp
- Salt as required
- Oil for frying
Masala:
- Onion - 1
- Tomato - 1
- Green chilli - 1
- Cumin seeds - 1 tsp
- Fennel seeds - 1 tsp
- Chopped ginger and garlic - 1 tsp
Curry:
- Olive oil - 1 tsp
- Coriander powder - 1 tsp
- Chilli powder - 1 tsp
- Garam masala - 1/2 tsp
- Salt as required
Method:
- Except oil, mix everything given under "Kofta" with required water. Make small balls and fry it in oil.
- Alternately, you can even cook this kofta balls in paniyara kadai.
- Heat 1 tsp oil in a pan and saute everything given under "Masala". Grind it into smooth paste.
- Heat oil in a pan, add ground paste, coriander powder, chilli powder, garam masala, and salt. When it starts boiling, add kofta balls and remove from heat.
- Serve this curry with rice or roti.
Ingredients:
- Brinjal - 250 gms
- Cooked rice - 2 cups
- Onion - 1
- Tomato - 1
- Salt as required
Masala:
- Red chillies - 6
- Channa dal - 1 tsp
- Urad dal- 1 tsp
- Cumin seeds- 1 tsp
- Pepper - 1/4 tsp
- Coriander powder - 1 tsp
- Asafoetida/hing - little
- Garlic pods - 2 (optional)
Method:
- Heat 1 tsp oil in a pan and saute everything given under masala. Don't burn it. When it cools, grind it into fine powder.
- Chop onion and tomato into small pieces. Heat oil in a pan, and add cumin seeds and channa dal, then add onion and tomato, saute it for few minutes.
- Now add brinjal pieces, salt and ground masala, mix everything nicely, don't overcook, sprinkle water only if necessary. Finally add rice and mix everything.
- Serve this rice with appalam.
Ingredients:
- Chicken breasts - 150 gm
- Turmeric powder - 1 tsp
- Pepper powder - 1/2 tsp
- Chopped ginger & garlic - 1 tsp
- Grated carrot - 1/2 cup
- Lengthwise chopped onion - 1/2 cup
- Water - 2 1/2 cups
- Salt as required
- Olive oil/butter/ghee - 1 tsp
Method:
- Heat water in the pressure cooker, when it starts boiling, add chicken breasts, pepper powder, turmeric powder, salt, ginger, and garlic. Cook this for two whistles.
- Heat olive oil in a pan and saute onion and carrot for 3 to 4 minutes. Meanwhile filter chicken from water. Keep this water aside. Chop cooked chicken lengthwise.
- Add chopped chicken pieces to the onion and carrot. Add the filtered water, boil it for one minute.
- Serve hot. Adjust pepper powder if required.
Ingredients:
- Channa dal - 1 cup
- Jaggery - 1 cup
- All purpose flour - 1.5 cups
- Rice flour - 2 tsp
- Cardamon powder - 1 tsp
- Turmeric -pinch
- Salt - pinch
- Oil - 1 tsp
Method:
- Cook channa dal in pressure cooker with required water.
- Drain water and grind dal along with jaggery without adding water. Mix cardamon powder with the ground mixture. Your pooran(stuffing) is ready.
- Mix flour, rice flour, turmeric,salt, oil, and required water and knead this into soft dough. Let this rest for 1 hour.
- Make small balls from the dough, spread it in circle with hand, keep small ball of pooran inside and cover it with dough.
- Apply oil in plastic cover and roll the balls just like roti.
- Fry it in hot tawa, before serving apply ghee on this poli.
Ingredients:
- Carrot - 1
- Potato - 1
- Cabbage - 50gms
- Chopped Onion or Spring onion - 1/2 cup
- Salt as required
- Pepper powder - little
Method:
Here i have used fewer vegetables. Add whatever vegetables you like to have
- Slice carrot, cabbage, and potato thinly. Add the chopped vegetables along with onion, salt, and pepper in pressure cooker. Add 2 to 3 cups of water.
- Pressure cook this for 2 whistles. Serve hot.
Ingredients:
- Dosa batter- 2 cup
- Rava - 2 tsp
- Onion - 1
- Green chillies - 1 or 2
- Cumin seeds - 1/2 tsp
- Curry leaves & coriander leaves - few finely chopped
- Salt as required
- Oil for frying.
Method:
- Chop onion finely. Mix all the ingredients except oil.Keep this aside for half an hour.
- Heat oil in a pan. Drop small balls of batter in oil. Cook 7 or 8 punugulu in a pan, don't overcrowd.
- Cook until it turns golden brown, serve with chutney of your choice.
Ingredients:
For stuffing:
- Cauliflower - 200gms
- Onion - 1
- Cumin seeds - 1/2 tsp
- Chilli powder - 1/2 or 1 tsp
- Coriander powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Salt as required
For Paratha:
- Wheat flour - 2 cups
- Salt as required
- Water for kneading
Method:
Stuffing:
- Chop cauliflower finely. Alternatively grate cauliflower, this way you will get small pieces of cauliflower.
- Chop onion finely.
- Heat a tsp of oil in pan, add cumin seeds and onion, saute this for few minutes, add cauliflower, chilli powder, coriander powder, turmeric powder, and salt.
- Cook this in medium flame, saute everything for few minutes.
Paratha:
- Knead wheat flour, salt, and water into soft pliable dough.
- Make small balls(golf ball size) from the dough. Pat it with hand and place the stuffing inside. Close the balls and roll it in circle. Don't press too much as the stuffing would come outside.
- Now in a flat tawa, drizzle oil and cook paratha on both sides.
- Serve hot with curd and onion.
Note: Instead of cauliflower, try this with cabbage, radish, potato, and peas.
