Thursday, February 22, 2007

Rava idly

Ingredients:

1-1/2 cup semolina or rava

1-1/2 cup curd

1 teaspoon oil

1 teaspoon mustard seeds

1 teaspoon chana dal

1 teaspoon chopped cashew nuts

1 teaspoon chopped coriander leaves

1 sprig curry leaves

1/4 teaspoon baking powder or fruit salt

Salt to taste

Method:

Heat oil in a kadai. Add mustard seeds and when it starts to crackle add the chana dal, chopped cashew nuts, and the curry leaves. Once they become slightly brown in color add the rava and fry for a little while on a slow flame. Heat the rava until it is slightly roasted. Now let it cool for some time.

Beat the curds with salt in a large bowl. Add the roasted rava to the curds and mix well. Now add the chopped coriander leaves and let it set for 5 minutes. Finally add the baking powder or fruit salt and quickly steam it in an idly container. You may serve this idly with coconut chutney.

This is a simple recipe. It hardly takes 20 minutes for preparation and cooking.

Wednesday, February 21, 2007

Carrot kosambari

Ingredients:

3 medium carrots

1/4 cup moong dal

2 green chilies

1/2 teaspoon chopped ginger

1 tablespoon chopped coriander leaves

1/2 cup grated coconut

2 teaspoon oil

1 teaspoon mustard seeds

2 sprigs curry leaves

Juice of half lemon

Salt to taste.

Method:

Wash and grate the carrots. Soak the moong dal for 10-15 minutes in water. In a bowl mix chopped green chilies, chopped ginger, grated coconut, and salt. Once it is mixed well, add the grated carrots and soaked moong dal and mix well.

Heat oil in a pan and add mustard seeds and curry leaves. Once the mustard crackles pour it over the carrot and dal mixture. Garnish with chopped and coriander leaves and serve with rice and sambar.