RAWA SEMIYA IDLY

RAWA OATS SEMIYA IDLY

Hello People...
Just enjoying the Rains & Chilly climate in the Summer...
How about you all...???
Many of you have tried Rawa Idly,But this is a Combination of all 3  Rawa ,Oats & Semiya...
This is one of My Mom's Signature dish too... She got prize for this from the hands of Culinary Expert Mrs.Mallika Badrinath,in a competition held at Karur...

We are addicted to Mavalli Tiffin Room's (Famous as MTR Now) Rawa Idly... My dad use to relish it everytime, He visits Bangalore...
At young age,I was fascinated by the Hotel's Richness which was shown in their Serving... Only SILVER PLATES & SPOONS were used to serve food....
Their combination of Rawa Idly with Malli Chutney is a Evergreen Combination...
My niece Kirthika Vimal loves this..... 
Ok.. lets proceed to the recipe now...

 RAWA SEMIYA IDLY

Rawa-1&1/2 Cups
Oats-1 Cup
Semiya-1 Cup
Curds-2&1/2 Cups
Salt
Soda-1 Tsp
Cashews-5

Oil
Mustard-1 tsp
Urad Dhal-1 tsp
Channa dhal-1 tsp
Onion-2
G.Chillies-3
Curry leaves
Coriander

Method:

Dry roast Rawa,Oats & Semiya Separately..
Add Curd..Salt... Mix well

In a kadai,Add Oil+Mustard+Urad Dhal+Channa Dhal+Onions+ G.Chillies+Curry leaves+ Coriander leaves
Add this to the Rawa Batter... Adjust the consistency adding some water... Add 3/4 Tsp of Cooking Soda... Let the batter set for 10-12 mins

Now On a Idly Plate,Keep A cashew,Pour a ladle of Batter.... Make Idly by steaming for 7-10 mins...
Serve Hot with Malli chutney..
Apply a Dash of Ghee on top for a Good Aroma & Glacier look...

ARISI ROTTI or POORI

 

ARISI ROTTI or POORI

Hello people....

How is life...????

As you all know,We are vegetarians, We do a lot of variety in veg dishes...

Today,My mom made our Favorite Arisi poori & Thakali kulambu.....

When I shared in FB, My dear friend Menaga Sathia asked for the menu...

I thought of sharing with you all as well..

It is a very traditional dish from our village.. 

Can say one of  Dharmapuri dishes too

In those days,When Refridgerators was not there,This Rotti gives hand in time,It seems...

When sudden guests arrive, They used to make this with Naattu Kozhi kulambu and Veg kulambu for vegetarians..

It is instant one.. No need to wait for fermenting etc.

When we drink lots of Tender coconut,We make this Poori with the left over Vazhukkai 

(Not Head..LOL).

 As it is heavy,We generally make this  for Breakfast or even For Lunch...

INGREDIENTS

Idly Rice-2 Cups

Coconut-3/4 Cups

Salt

Wheat flour-2 Tbsp

Oil- For Frying

 METHOD:

Soak rice for an hour.

Grind the Coconut first, Then add the soaked rice & grind it with very little water..

It should not be very fine, but like Rawa, it should look..

Take out the Maavu, Add the Wheat flour..

Wheat flour is just to check the consistency

If the dough is watery, can add more flour..

Keep in a cloth & refrigerate for 15 mins also.

Now make Balls, Keep on a Greased Sheets & Flatten it like for Poli…

Not too thin, Bit thicker is fine..

Carefully drop it into Hot oil & fry like regular Pooris..

Serve hot with Masala Kulambu

(Chicken, Egg, G.Peas, Veg, Potato.. Any of your choice)

 I have already posted the recipe of Thakali kulambu... Can add Eggs to it too...

MATAR PANEER

MATAR PANEER

Hello People...
Hope you all are doing good...

Today I made Chapathis & Matar Paneer for dinner...
Green peas always attract Vegetarians...
When we go to restaurants,Apart from Veg Curry.. We always end up ordering Paneer or Mushrooms...
In resto ,They use mostly the Dried peas,Which is not so good...
So I prefer making Peas masala only at home....

 MATAR PANEER

Ingredients:
Green Peas-250 Gms
Paneer-200 Gms
Onion-3
Tomato-1
Ginger Garlic paste-2 Tsp
Cashews-6
Salt
Cloves-4
Cinnamon-2
Jeera-1Tsp
Cardamom-3
Chilly powder-2 Tsp
Dhania powder-2 Tsp

Butter-1 Tsp
Onion-1
Fresh Cream-2 tsp

METHOD:

In a pan Take some Oil...
Add Cloves,Cinnamon,Jeera,Onions,Ginger Garlic paste.. Saute well...
Add Chopped tomatoes too...
add Cashews too...
Cool it all..
Grind in a mixie with little oil...

Pressure cook Green Peas,Just two whistles enough..
Cut the Paneer into cubes
Cut one Onion into cubes..

In a pan,Take Butter,Add Cardamom... Cubed Onions... Saute till Pink...
Add the ground paste...
Let it boil for sometime...
Check the water,add if needed...
Add Chilly powder,Dhania powder,Salt...
Boil well till the Raw smell goes away...
Add the Cubed Paneer & Boiled Peas too...
Garnish with Coriander leaves...
Add a Dash of Cream at the final stage to add richness to the gravy...

Matar Paneer goes very well with Phulkas,Chapathis,Pulao,Pooris etc...

MURUNGAI KEERAI ADAI

                                                 MURUNGAI KEERAI ADAI

Hello Friends...
Howz Life going on...????
The climate now is so mixed,Hot,Cold & rainy too sometimes...
Being a Foodie,I love to make & taste variety of Foods,Esp tiffin items,rather than Rice...
Many of you may be knowing the Adai.. But
Normally,We dont make Adai at my Mom's house.. The one my Mother in law makes is too heavy on stomach & spicy too...
But ,I came to know this recipe from our Muslim neighbour, which I felt too yummy...
Almost since 2000,I follow this recipe,which became my daughter's & Hubby's favorite too...

Lets go in to the recipe

          MURUNGAI KEERAI ADAI

 Ingredients:
Parboiled rice-2 cups
Tuar dhal-1 cup
Kadalai paruppu-1 cup

Small onions-1 cup
Murungai keerai-1 cup
Coconut-1/2 cup
Red chillies-4
salt
Chilly powder-2Tsp
Saunf powder-2 Tsp
Cloves-2
Cinnamon-1

                                                       Spices & Onion

Soak the Rice & Dhal for 1 hour...
Grind it with Salt...
Grind the spices & onions first...
Mix both..

 
In a Kadai,Take oil,Add mustard,Onions,Murungai keerai,Coconut,Saunf powder,Salt...
Add this to the batter...

Batter ready

 In a Dosa Tawa,Pour a ladle of batter,spread it..Can make it bit thin too...
Pour oil on both sides.. Cook till crispy...
Serve hot with Kara chutney,Coconut chutney etc..