Recently I visited my cousin's house and was introduced to this recipe. I was impressed both by the taste and texture and wanted to share with my readers. This dish can be relished either as a tiffin or for dinner. Hope you enjoy it as well!
Ingredients:
1 cup of rava/ sooji 3/4 cup of semolina 4 cups of water
ghee(optional) pinch of turmeric oil as required salt as required
For seasoning:
8 cashew nuts 8-10 whole black pepper 1 tsp of cumin seeds 1 tbsp of finely chopped ginger 10 curry leaves pinch of asafoetida powder
Preparation:
1.Add the rava and semolina to the skillet and dry roast them. As they turn golden brown,transfer to a plate.
2.Crush the black pepper for spiciness. Heat
the oil in the pan and add the seasoning in medium flame. As the
cashew nuts turn golden brown and the cumin seeds sputters, add water.
3.Bring it to boil. Add the rava, semolina, turmeric and salt to the boiling water, stirring continuously.
4.Close the lid for 10 minutes in medium flame. Mix well. Serve with chutney/ sambhar.
Rava laddu is one of my childhood favorites. It can also be made as a quick evening snack or as a prasadham. The ideal rava laddu needs to have the right amount of firmness, sweetness and coarseness.
Ingredients:
1 cup of fine Rava/ Sooji 3/4 cup of powdered sugar 1/4 cup of ghee 2 tbsp of cashew nuts 2 tbsp of raisins 1 tsp of powdered cardamom Warm milk(optional)
Preparation:
1. Heat 1 tbsp of ghee in a skillet and add cashew nuts. As they turn golden brown, add raisins. As they plump up, transfer to a plate. 2. Add rava to the pan and dry roast them till nice aroma comes. Switch off the flame and add sugar, roasted nuts and ghee. Mix them. 3. The mixture should be warm to make a small lemon sized balls. As the mix becomes dry add a tbsp of warm milk and continue making balls.
4. Rava laddu will be soft but eventually it becomes firm. Store them in the refrigerator.
Rava Kesari is another sweet which can be made quickly and easily at home. This sweet is commonly made for several festive occasions and there are several versions of this recipe across India with slight variations. You can increase the quantity of the nuts and reduce the amount of sugar and ghee to appeal to the health conscious folks.
Ingredients:
1 cup of rava (Semolina) 1 cup of milk 1 1/4 cup of sugar handful of cashew nuts 10 raisins 3/4 cup of ghee (clarified butter) 1/2 tsp of cardamom powder
Preparation:
1.Add a tbsp of ghee to heavy bottomed vessel and add
nuts and raisins. Roast them till they turn golden brown. Be cautious with the raisins and remove before it turns dark.
2.Transfer them to a plate and add the rava to the ghee. Roast them slightly till nice aroma comes. 3.Add boiled milk (warm milk) and 1 cup of warm water to the rava and keep stirring so that there is no lumps. The addition of milk softens the rava and it melts in the mouth.
4.The amount of ghee can be varied from half cup to 3/4th of a cup. Add the ghee and cook in low flame and keep stirring 5.Add the sugar and allow them to dissolve.
5.Transfer the nuts and cardamom powder. Mix them well. Kesari is ready.
Rava upma is made out of sooji which can be nice and quick recipe for breakfast or dinner. This can be done in 15 minutes. When you want to eat something different from rice/roti try upma.
Serves up to 2 Ingredients:
1 cup of sooji 2 1/2 cups of water 1 onion 3 green chillies 1 tbsp of grated ginger 1 teaspoon of mustard 1 teaspoon of cumin 1 teaspoon of bengal gram pinch of asafoetida 1 sprig of curry leaves coriander leaves for garnish 1 tbsp of oil 1 tbsp of ghee 10 cashew salt as required
Preparation:
1.Roast sooji in kadai (heavy bottomed vessel), till it gives a nice aroma. Transfer the sooji to a plate. 2.Heat oil in the kadai. Add mustard,cumin, bengal gram, asafoetida and curry leaves. 3. Once the mustard sputters, add chopped onion, slit green chillies, grated ginger and saute for 2 minutes. 4.Add 2 and half cups of water and it starts to boil. Add required amount of salt. 5.Add roasted sooji to the kadai and keep stirring. Keep it low flame and keep stirring to avoid the formation of lumps.Close the lid and cook for 10 minutes. 5.Roast cashew in ghee separately and add to the upma finally. 6. Add coriander leaves for garnishing. Serve with coconut/peanut chutney.
2.Crush the black pepper for spiciness. Heat
the oil in the pan and add the seasoning in medium flame. As the
cashew nuts turn golden brown and the cumin seeds sputters, add water.
