Rava Kichadi

Rava Kichadi also called as Sooji / Semolina Kichadi is one of my favourite in rava dishes since childhood I have rava in my pantry and I thought to make any dish from it and try this kichadi for first time it came out well. Since it looks so colourful, my son enjoys this with sugar.

Preparation Time: 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Main| Recipe Cuisine: South Indian

Rava Kichadi

Ingredients

Rava - 1 cup
Onion - 1 big cut lengthwise
Ginger paste - 1/2 tsp
Green Chillies - 2 chopped fine
Carrot - 1/4 cup chopped
Peas - 1/4 cup
Turmeric powder - 1/4 tsp
Water - 3 cups
Coriander leaves - 2 tsp finely chopped
Salt - to taste

To temper:

Oil - 1 tbsp
Ghee - 1/2 tbsp
Mustard Seeds - 1 tsp
Urad Dal - 1/2 tsp
Chana Dal - 1/2 tbsp
Curry leaves - few

Method:

1.                In a pan roast rava till nice aroma comes without changing the color,Set aside. (if you bought roasted rava skip this step).

2.                Pressure cook the carrot and peas in low flame for 2 whistles, Set aside.

3.                Heat oil in a pan and add the items under 'to temper' fry till they turn golden brown.

4.                Then add ginger paste, onion fry till slightly browned

5.                Now add the cooked vegetables and saute for 2mins.

6.                Then add turmeric powder and required salt, required water and saute till the veggies are well blended.

7.                Lower the flame, Then add rava slowly keep stirring, Keep stirring continuously to avoid lumps. Keep mixing till rava absorbs water fully.

8.                Keep covered and cook for 3-5mins till the khichdi texture if reached.

9.                Finally add coriander leaves

10.            It should not be dry, it should slightly mushy and greasy. This goes well with chutney and sambar!

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Indian Masala Pasta

I got pasta from store and kept for long time. I love Indian masala. So i tried this with my Indian style. It came out well and here goes the recipe

Indian Masala Pasta

Ingredients

Ingredients	Quantity
Pasta	1 cup
Onion	1 cup
Green chillies	4 nos
Chilli powder	2 tsp
Tomato sauce	1 tsp
green chilli sauce	1 tsp
Salt	To taste
Olive oil	As reqd
Water	Few drops
Ginger garlic paste	1 cup

Preparations

• Chop onion into half-moon shape
• Chop green chillies finely.
• Boil pasta in water for 12 to 15 minutes
• Drain the water and keep aside.

Methods

• Heat oil in a pan and add onions and sauté it till it becomes golden.
• Add green chillies and ginger garlic  paste and sauté it for few minutes.
• Then add chilli powder and sprinkle little water to it.
• Add all sauces, pasta and salt and mix well.
• When it is cooked garnish and serve it with onion and coriander leaves.

Notes

• Can add oil while boiling pasta but masala won’t stick to it.
• Can add shredded cheese to it after adding pasta.

Poori / Puri

Poori is my all time favourite. I use to do it at least once in a week. I will add stepwise picture to this blog later. Now here is the recipe

Puri/Poori

Ingredients:

Ingredient	Quantity
Wheat flour / Atta	2 Cups
Salt	½ tsp
Oil	1 tsbp and for frying
Water	As reqd

Methods

à Take a large pan and add atta to it.

à Add salt oil and very little water.

à Start kneading dough using clean hand.

à Add very little water once a while (do not add more).

à Beat the dough well enough to get soft puris.

à Keep it aside for 1-2 hours.

à Make small round balls in dough.

à Take a flatter or roti maker and flatten the dough.

àHeat oil in a wok add flatten dough in it .

àWhen it puffes out turn its side.

à Take out from oil and strain oil in paper towel.

Notes

àWe can apply little oil to our hand while making dough.

àTo Avoid sticking in flatter apply oil or dip the ball in plain flour.