Saturday, October 27, 2012

RAVA laddu


Rava/Semoline- 1cup
Grated coconut -1/2 cup
Sugar -1cup
Cashew nut
Almond (optional)


 Fry rava with ghee until it turns golden on a low flame.
Add grated coconut and stir fry and turn off stove.
Add sugar powder/ sugar ( to taste) and cardamom powder and mix well.
Add fried cashew nuts, almond and kismiss. Mix well
Make laddoos by adding little milk   in partitions



Vermicelli  - 1 cup
Semolina   -     1/4 cup
Thick curd    -   1/2 


Fry  vermicelli and semolina lightly,separately with little ghee.
Keep aside. 
Now add  curd and water, mix well.
Add salt and soda, mix well make flowing consistency  (not too much liquid, a little thick.).
keep aside with a lid for 1/2 an hour.
Prepare idli in idli cooker.
Serve with  whichever chutney  you like.

Wednesday, October 24, 2012


   Urad dal/ black gram( without peel) - 1cup
    rice  (old rice/ parboiled rice) - 2cups

  1. Wash rice and dal.
  2. Soak in water separately at least 6 hours.
  3. Grind them separately.
  4. Mix well, and keep a lid, set aside for 8 hours.
  5. Add salt leave for 1/2 an hour.
  6. Prepare idli in  idli cooker.
     Note :- the batter should be a little sour.It must have a thick flowing consistency.
     Serve idlis with   sambar,  coconut chutney  or as you like.

Tuesday, October 23, 2012

Chuda /Rice flakes Uppama


Split chick peas/ chana dal
Green chillies
Curry leaves
Mustard seeds
Turmeric powder
Lemon juice

Cooking method:-

Wash the chuda and drain the water.
Heat oil in a pan, add mustard seed, when seeds split add chana dal and peanuts fry for little while.
Now add chopped onions, sliced green chillies  and curry leaves,(if you like potato  
you can add a boiled one) Stir- fry.
Add turmeric powder and salt to taste, mix well.
Add washed chuda and mix well. Cook in medium flame.
Stir - fry some time. turn off the stove.
Add lemon juice and mix well. 
Garnish with coriander leaves .
Serve hot as a tiffin.

Rawa/ semoline idli

Rawa/ semoline
Fry  rawa with little ghee for a minute.
To make a batter,  take a bowl, add rawa, curd, salt  (according to taste) and pinch of soda  and mix well.
Now add  enough water to make a perfect consistency.
Set aside  covered with a lid for of 1/2 an hour.
Cook idli in  idli cooker .
serve with chutney.

Veg. Rava / Semolina Idli

 Ingredeints :-
Semolina -1/4 kg
Thick curd - 100 gm
Salt to taste
Pinch of soda
Mustard seeds
black gram dal / urad
Channa dal
Curry leaves
Carrot - 1 (grated)
Tomato- 1
Onion chopped -1
Green chillies - according to taste

Tomato, channa dal, onion, green chillies are choice.

Heat a small sized spoonful of  ghee and fry the semolina  for a minute, and remove on a plate.
Again heat the  little oil and fry all the above ingredients except salt and soda. After frying turn off the stove and allow to cool.
Prepare the batter by adding all ingredients and water together, mix well.
Remember the batter should have thick consistency and not too much thin.
Cover with  lid and keep aside for 1/2 an hour.
Later cook in idli cooker
Serve with coconut chutney or as you like.
Note:-  Don't fry carrot and tomato too much.

Monday, October 22, 2012

Mysore pak

Mysore pak is a traditional and popular sweet of south india. It is a mouth-watering sweet. 


Gram flour/besan         -  1 cup
Sugar                          -  1.5 cup
Ghee                           -  1.5 cup
Pinch of soda

Cooking method :-

 Take a thick-bottomed pan and heat on a low flame. 
 Fry gram flour by adding   2 tsp of ghee until it turns light brownish.
 But keep in mind not to neglect  stirring it otherwise it gets burned  easily .
 when frying don't allow lumps.After frying, transfer the flour into a plate.
 Again put the pan on stove,  add sugar and equal proportion of water to make syrup.
 When the syrup becomes slightly sticky,  add gram flour and 2 tsp ghee and mix well thoroughly. Don't add     the ghee at once. add it little by little instead. While the batter is boiling in the ghee it starts giving a smooth   texture.When the batter is rapidly boiling, add a pinch of soda to make it consistent and this is the final stir.  Remove from  fire and mix well continuously. Pour onto a greased plate and cut it into pieces. Allow it to  cool.

Chakra Pongali

Chakra  pongali  is sweett dish. My children  like it very much. I think you would also like it.


 Rice (good quality) - 1cup

Green gram(moong dal) 1/2cup

Sugar- 1cup ( or according to your taste)

Milk    -  3cups


Cardamom power

Cashew nut


Cooking  method:-

              Wash rice and dal  separately and strain the water. After straining, fry the rice and dal with ghee on low flame until it gives some flavour and  off the stove. Boil milk by adding little water. when milk is boiling, add rice and dal to cook on medium flame.After boiling the rice and dal, add sugar and ghee and mix it well. Keep a lid to cook on a low flame. After a while, when the rice and dal absorb the ghee and sugar, touch the will be smooth and not sticky, this means it is well cooked. Remove from fire.Now add the cardamom powder,  fried cashew nut and kismiss. Cover with a lid and  leave 5 minutes.then transfer the pongali into another container. And its done.