Saturday, August 30, 2008

Rava Roti

I am allergic to certain foods and my doctor gave me a long list of items to avoid for four months, like milk and milk products, seafood, coriander, tamrind, coconout,yeast... and the list goes on. There is no complete cooking without tamarind, coconut, and coriander in south india except for a few dishes. So, I started modifying some regular recipies and , "I too need variety" , can't be eating parupu sadham daily. Breaking my head what to make for breakfast one day I ended up with this one. Came out well. And you know what, i had mixed the ingredients to make just 3 rotis for me, while making my husband peeped into the kitchen and had a bite and took the plate and went. My mother in law also tasted and liked it. I prepared it again for me. With the instant garlic chilli powder it tasted good. Will go on to the recipe.

Rava - 1 cup
Besan - 1 tsp
Maida - 1 tsp
Medium sized onion, chopped - 1
Green chillies - 2 (can use 1 tsp of chilli power if making for kids)
Jeera - 1/2 tsp
Salt to taste
Oil - 2 -3 tsp
In a bowl put all the ingredients and mix. Sprinkle water (do not pour) and mix to form a tight dough like we make for chappathi. If the dough is not tight it will become soft like dosas. Divide them into small balls. This measurement would give 3 to 4 rotis. Heat the pan, put 1 tsp of oil and spread the balls into a circle with hands. Keep the flame low, cook on both sides. Smear some more oil. Serve hot with the chutney.

Garlic Chilli powder chutney
This is an instant chutney and can be kept for two days after preparing. It is similar to pickle. Very easy to make.
Garlic - 10 pods
Chilli powder - 1 to 1-1/2tsp
Salt to taste
Gingely oil - 3 tsp
Crush the garlic cloves, mix the salt and chilli powder. Mix the oil. Chutney ready. Goes well with steaming idlies and dosas also.

Friday, August 29, 2008

Rice Rava Kozhukattai

An easy and tasty recipe for all ages.

To soak and grind:
Raw rice - 1 cup
Thoor dhal – heaped on the rice (a handful approx)
For tempering:
Mustard seed - 1 tsp
Curry leaves – 1 spring
Urud dhal - 1 tsp
Bengal gram - 1 tsp
Red chillies - 4
Oil-2 tablespoons
Grated coconut - 2 tsp

Water 2-1/2 cups
Salt – to taste

For the upma -
Wash and soak the rice and thoor dhal for an hour and drain the excess water. Spread the rice in a kitchen towel for 30 mins. Dry run in the mixie into a coarse powder (rava texture).

Heat oil in a kadai, add the ingredients for tempering in order. Add the water and bring to a boil, add salt to taste. Now add the rice dhal rava slowly stirring inbetween to avoid lumps. Cook the upma in slow fire with the lid closed. This would take about 10 mins to cook. Switch off and let the upma cool for a little while.

For making Kozhukattai -
Make small oval or round balls of the upma as per your choice and steam cook in idly plates for another 10 mins. Tasty rice rava kozhukattai is ready to be served.

Serve hot as such or with coconut chutney. Makes a good breakfast or an evening snack.