Ghee Rice

Ghee rice as the name suggests is a very rich concoction and meant for special occasions. My mother who doesn’t believe in coconut milk has never cooked it. When at school my friends talked about ghee rice, I always thought that it meant white rice mixed with ghee. I can’t remember when I first tasted the actual Ghee rice or when I cooked it first or where I got this recipe from. But this is a pretty standard recipe, mildly flavored by spices and needless to say a little unfriendly around the hips.

Without much ado here is the recipe,

• Onion – 1 thinly sliced
• Green chillies – 5
• Cardamom – 2
• Cloves - 2
• Cinnamon – 1 inch stick
• Bay leaf – 1
• Ginger-garlic paste – 1 Tbsp
• Cashewnuts – 10 (optional)
• Basmati rice – 2 cups
• Ghee or butter – 50 gms
• Coconut milk – 1 cup
• Mixed chopped vegetables – 1 cup (carrot, peas and potato)

Heat the butter or ghee in a pan and add the spices. In recent years I use sunflower oil or Olive oil. Then add the onions and Chillies and fry until it is soft (don’t brown them). Then add the ginger and garlic paste and fry till the raw smell disappears. To this add the cashew nuts and the vegetables. Any vegetable can be added, to make it look nice include green and red colour vegetables like peas, beans, broccoli, carrot. I tend to add frozen vegetables, saves time on cutting the veggies. Saute them for a few minutes and then add the washed rice and fry it briefly in the ghee mixture. For 2 cups of rice, 4 cups of liquid is required. Add one cup of coconut milk (The tinned ones are very good) and add 3 cups of water. The general rule is to add one fourth of coconut milk and three fourths water. When the water starts boiling reduce the fire to the least possible level and close with a lid and cook until done. For 2 cups of rice, it generally takes 20 mins to cook thru. When done mix the rice gently with a fork or the back of a wooden spoon. Server hot with a raita and enjoy all the praise from the guests. If I use frozen veggies and coconut milk from a can, this rice gets ready in 30 minutes.
thanks http://tamilspice.blogspot.com

Chettinad Aatukkari Kuzhambu (South Indian Lamb Curry)

This is how it can be prepared for 1Kg lamb.

Lamb/mutton – 1 Kg

Dry grind

• Fennel seeds – 2 Tbsp
• Poppy seeds – 2 Tbsp
• Corriander powder – 2 Tbsp
• Chilli powder – 2 Tbsp
• Turmeric powder – ½ tsp

Wet grind

• Garlic – 8 cloves
• Ginger – 1 inch piece
• Coconut – 3/4^th of ½ a medium size coconut

Tempering

• Fennel seeds – 1 spoon
• Cloves – 2
• Aniseed flower – 1
• Cinnamon – 2 sticks
• Curry leaves – 2 twigs

Others

• Onion – 1
• Tomato – 1
• Oil – 4 Tbsp
• Salt

Grind the dry ingredients into a fine powder. Grind the wet ingredients into a smooth paste. Chop the onions and quarter the tomatoes.

Heat oil in a thick bottom pan and add the tempering ingredients. Once the fennel seeds change colour add the chopped onions and fry till golden. Add the powders and fry for 2 minutes. When it starts sticking to the pan add the quartered tomatoes and fry till they are slightly mushy. At this stage add the ginger-garlic-coconut paste and fry well till the raw smell disappears. The masala might need some water to stop it sticking it to the pan. When a nice aroma comes from the masala add the washed and diced lamb/mutton. There are two ways you can do it. The quickie way is to cook the meat in a cooker and add the cooked meat to the masala. The round about way is to add the lamb raw and add 4 cups of water to the masala. Close the gravy with a lid and simmer until the lamb is cooked. This might take some time and not very environmentally friendly. The guilt can be erased to some extent as it is once-in-a-while dish and it really is worth it. Once the lamb is done and the gravy reaches your desired consistency switch off the flame. The consistency I prefer is thick gravy. It is great for boiled rice and idlis. Hot steaming idilis with mutton kuzhambu is S’s favourite and mine too.
THANKS http://tamilspice.blogspot.com

Chettinad Kozhi varuval (Chettinad chicken fry)

Ingredients

• Chicken – 750 gms

Grind

• Garlic – 4 pods
• Ginger – 1 inch
• Fennel – 1 Tbsp
• Cumin seeds – 1 tsp
• Coriander powder – 1tsp
• Chilli powder – 1 Tbsp
• Pepper – 1 Tbsp
• Lemon juice – 1 Tbsp
• Yogurt – 1 Tbsp
• Turmeric powder – ½ tsp
• Salt as required

Frying 1

• Onion - 1 chopped
• Tomato – 1 chopped
• Ginger-Garlic paste – 1½ Tbsp

Frying 2

• Onion – ½ sliced
• Curry leaves – 1 twig
• Red chillies – 3
• Pepper powder – 1 tsp

Method

Grind together all the ingredients under ‘Grind’ to a paste. Marinate the chicken with this paste for a couple of hours. Heat oil in a pan and fry the onions. When the onions are soft add the ginger-garlic paste and then the tomatoes. Fry until the tomatoes are soft and the oil comes out. To this add the chicken with very little water and cook until done and the water is evaporated. In another pan heat some oil and fry the red chillies, curry leaves and the sliced onions. When almost done add the pepper powder to the onion and mix it well. Add the fried onion to the cooked chicken and give it a stir. Vola there you have a lip smacking chicken dish. Although the list of ingredients looks exhausting, it does not take a lot of time to make this. So please don’t let the long list put you off from trying the recipe and of course you can adjust the spice level.

Tandoori Chicken

I love all things food. I remember cherishing a copy of Folio – food edition that came long ago with ‘The Hindu’. The food of a region reflects the culture to some extent and one of favorite day dreams while traveling is – discovering an ancient recipe book while digging (I am always a foodie anthropologists in my day dreams) in the Indus valley (thinking big). I love to know what the ancients ate, no matter the geography and wouldn’t mind trying out recipes. Anyway back to reality and the best I could do is watch cookery programs on TV. As a native I am interested in how the British perceive Indian food, so of particular interest are the food programs that are actually shot in India. All famous TV cooks have done it. From Keith Floyd to the latest Gary Rhodes many have made the trip. Of them all, Madhu Jaffery’s series scores the highest and Gary Rhodes the lowest. He did not find a pudding in India worth cooking and that I guess sums it all about his understanding of Indian food. I chanced upon the Tandoori chicken recipe on the Indian series that Madhu did. This chicken was made by a street vendor in Amritsar. I can’t kick myself enough for not committing the recipe to paper. But I made an attempt with the aid of my brain calls and the results were certainly worth a try. Especially if you have parties, this recipe can come in handy as you can marinate the chicken the day before and cook it in an oven on that day.

You will need

• Chicken thighs (with legs) - 4
• Single cream – 50 ml
• Ginger-garlic paste – 2 Tbsp
• Coriander powder – 2 Tbsp
• Chilli powder – 1 Tbsp
• Cumin powder – 1 Tbsp
• Garam masala – 1 Tbsp
• Red food color – ¼ tsp (optional)
• Lemon juice – 2 Tbsp
• Chat masala – 2 Tbsp
• Salt as required

Make the marinade by mixing all the powder except the chat masala with the cream, lemon juice, ginger-garlic paste and salt. Remove the skin from the chicken and clean and dry them. Make deep slits on the thighs. Rub the marinade on the chicken and well into the slits. If you want to reduce or increase the heat, adjust the chilli powder accordingly. Cover with a Clingfilm and refrigerate for at least 12 hours, the more the better. When the chicken is ready to cook, preheat the oven to as high as possible. Bring the chicken to room temperature and rub it with some oil. When the oven is really hot, keep the chicken into the oven on a baking tray. After 10 minutes turn the chicken over and baste it with the juices in the tray or with some oil. When both the sides are cooked (you can check by piercing the chicken and if the juices run clear then it is cooked) remove from the oven and let it cool for a few minutes. Then cut the thighs into 2 (you will get a drumstick and the actual thigh part). Toss the chicken or rub it gently with chat masala powder (this does make a difference) and the chicken is ready to serve. Every time I make it, the chickens are well received.
Thanks http://tamilspice.blogspot.com

Kerala Eral Kuzhambu (Kerala Prawn Curry)

A Madhu Jaffery recipe again with a twist. This is from her book ‘The flavours of India’ and she opens the recipe with the line ‘I Love this dish with a passion’. I have made a twist, a tip I found here. Having spent 21 years of my lifetime inCoimbatore, means that the Kerala influence is inescapable. We had a neighbour from Kerala who also happened to be a great cook. She would share many of her special dishes with our family. I was lucky enough to spend a few days in Kerala and I cherish that experience. Lots of yummy food everywhere we went. Unfortunately I was with a gang who was fussy about food and was complaining. Nevertheless I enjoyed the food and loved it. Nothing I am ever going to say will do justice to Kerala food. Here goes the recipe,

• Prawns - 600 gms (Shelled and deveined)
• Onion - 1 (medium sized thinly sliced into half moons)
• Garlic - 5 (cut into thin pieces)
• Ginger - 1 inch (grated)
• Chilli powder - ½ tsp
• Paprika - 2 Tbsp
• Turmeric Powder - ¼ tsp
• Coconut milk - 400 ml
• Curry leaves - 1 twig
• Green chillies - 3
• Tamarind - lemon size
• Mustard seeds - 1 tsp
• Oil - 2Tbsp
• Salt as required

Grinding

• Coriander seeds - 3 Tbsps
• Fenugreek seeds - ¼ tsp
• Pepper - 1 tsp
• Curry leaves - 1 twig
• 

Dry roast the coriander seeds, fenugreek seeds and pepper and powder it in a blender with the curry leaves. Once the powder is fine add 5 raw prawns to it and grind it with some water. Heat the tamarind with water for 2 minutes on high. Dilute with cold water and extract the juice. Heat oil and add the mustard seeds and when they pop add the curry leaves, onion, garlic and fry till brown. Once brown add the ginger and sauté for one more minute. To this add the chilli, paprika, turmeric powders and the ground paste and fry till blended. Add the tamarind extract, salt,green chillies and let it bubble. To this gravy add the coconut milk and the prawns. When the prawns are cooked, remove from fire and enjoy with hot boiled rice. If you enjoy very spicy food, the paprika can be replaced with chilli powder. The gravy is thick and would go well with Chapatti as well. This dish is a treat for your senses. It looks, smells and tastes divine.

THANKS http://tamilspice.blogspot.com

Murungakkai Poricha Kuzhambu (Drumstick)

 A very tasty and mouthwatering kuzhambu!

We can make poricha kuzhambu using a lot of vegetables. This recipe is made with drumsticks. I just love the drumsticks flavor in this kuzhambu. I make it often at home. My family just love this. When I have vegetarian guests at home, I do not hesitate to make this kuzhambu. My guests generally love this kuzhambu. I learned this recipe from Chef Dhamu. He has shared a mouthwatering recipe. Thank you Chef. You always rock!

Ingredients

Drumstick – 2 (Cut Into Pieces)

Onion – 1/2 Cup

Tomato – 1 Cup

Garlic Pods – 2

Tamarind – 1 Lemon Size

Grated Coconut – 1/2 Cup

Cumin Seeds – 1/2 Teaspoon

Mustard Seeds – 1/2 Teaspoon

Fenugreek Seeds – 1 Teaspoon

Curry Leaves – 5 To 8

Chilli Powder – 2 Teaspoons

Turmeric Powder – 1/2 Teaspoon

Coriander Powder – 3 Teaspoons

Oil – 2 Tablespoons

Salt

Preparation

1. Grind coconut and cumin seeds to a paste.

2. In a frying pan, heat oil. Add mustard seeds and when it pops out, add fenugreek seeds. When the seeds turn golden color, add curry leaves and onion. Fry until the onions turn transparent color, then add tomato.

3. Fry for 2 minutes then add drumstick pieces. Then, add tamarind water, turmeric powder, chilli powder, and coriander powder in an order. Stir well.

4. When drumstick has cooked, add tamarind water and boil well. Now, sim the fire and add coconut and cumin powder paste. Add salt and stir well.

Now, Murungakai Poricha Kuzhambu is ready!

Serve: Hot Rice, Curd Rice, Idly, and Dosa.

Fish Kuzhambu

                                                                         A traditional and delicious Fish Kuzhambu!
I have tried several fish kuzhambu dishes. More or less, I liked almost all the dishes. I learned this dish from my close friend and wanted to share the recipe here. This kuzhambu tastes well when the tamarind juice blends well the coconut flavor.
For those who do not like the coconut flavor, do not worry…the tamarind paste will overcome the coconut flavor, and I am sure you would not be able to find the coconut flavor unless or otherwise someone tells you. Definitely, a must try dish for someone who loves Fish Kuzhambu.

Ingredients

Chopped Onions – 1

Chopped Tomato – 1

Fish – 1/2 to 1 kg

Coconut – 1/2

Tamarind Juice – 1 To 1 and 1/2 Cups

Turmeric Powder – 1/2 Teaspoon

Chilli Powder – 2 Tablespoons

Coriander Powder – 4 Tablespoons

Fenugreek Seeds – 1 Teaspoon

Curry Leaves

Sesame Oil – 3 Tablespoons

Salt

Preparation

1. Marinade fish using turmeric powder and salt. 

2. Grind 3/4th of chopped onions, tomato, and coconut to a fine paste. Add turmeric powder, chili powder, and coriander powder. Grind again. 

3. Add tamarind juice to the onion tomato paste. 

4. In a pan, heat sesame oil. Add fenugreek seeds and curry leaves. When fenugreek seeds turns golden brown, add onions and saute till the raw smell of onions go off. 

5. Then add the ground paste with some water. Boil for at least 15-20 minutes. Add little water if the curry is thick. Cook the curry till the fish is cooked. 

Now, Fish Kuzhambu is ready!!!

http://nithyascorner.com

Mohan Dhal - A Gujarati Sweet

Satisfying if not mind-blowing!


I wanted to make some sweet for one of our close friend’s babyshower(Seemantham). On the day before the babyshower, at midnight 1am (didn’t find time at all to make it during t

he day time), I made this sweet. I asked my husband to taste it. He liked it and appreciated me.
I kept the remaining sweets in the refrigerator.

After two days, my husband asked me for the sweet. When I gave him the sweet, he immediately starred at me and said this was the worst sweet he had ever had in his life. Immediately, I tasted it and did not like it at all.I felt so bad and disturbed. I was pondering how could I ever make a sweet like this and give it for a baby shower…

After few days, I tried making the same recipe with few changes to the original recipe and vahrevah….it came out well. So, now you can make this revised recipe and let me know your experience!

Ingredients

Besan Flour – 3 Cups

Vennila Essence – Few Drops

Condensed Milk – 500gm

Sugar – 4 Tablespoons

Milk – 3 Tablespoons

Chopped Cashews – 1 Tablespoon

Chopped Almonds – 1 Tablespoons

Saffron – Few Strands (Optional)

Ghee – 2 Tablespoons

Preparation

1. Warm 1 tablespoon of ghee in a nonstick pan. Fry besan flour until you get good smell. Remove besan flour and transfer it to a mixing bowl.

2. Now, when the besan flour is warm enough, add milk and stir well. Then, add desired quantity of water in such a way that the besan milk mixture becomes a thick paste.

3. In the same nonstick pan, add 1 tablespoon of remaining ghee. Fry cashews and almonds till they become golden brown. Transfer them to a bowl.

4. Now, add the besan milk mixture to the pan and fry well. Slowly, add the condensed milk,  sugar, and vennila essence and again fry well until the raw smell of the besan mixture goes off and also until there are no lumps. Put saffron strands on top. Switch off the stove.

5. Apply ghee on the bottom of the desired plate. Using a spoon, put the Mohan Dhal sweet on the plate and press well. Put some fried cashews and almonds on the sweet and gently press them. Allow the sweet to cool and then cut the sweet into desired shapes.

Now, the Mohan Dhal sweet is ready!

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Veg Dalia (Broken Wheat) Upma Recipe

 

This is one of those healthy dishes that don't taste healthy, at least to me. It's delicious piping hot with some steaming sambar and chutney. I didn't grow up eating this, but I make sure we have this for dinner at least once every 2 weeks. It's perfect for weeknights if you use frozen-cut vegetables to jazz it up. 

   

Vegetable Dalia (Broken Wheat) Upma Recipe

Total cooking time: 25-30 mins

Serves: 2 

Ingredients:

1.5 cups broken wheat or dalia

3 cups water

1 tbsp oil

1/4 tsp mustard seeds

1 small onion, finely chopped

1/2 cup mixed vegetables (I use frozen peas, corn, carrots and French beans)

1 tsp powdered ginger or 1/2" grated fresh ginger

2-3 green chillies

Salt to taste

How  Made It:

1. Heat oil in a pan and add the mustard seeds. When they pop, add the onions and green chillies and saute until they turn transparent (about 2-3 mins). 

2. Add the ginger powder or grated ginger, whichever you use, and fry for another 20 seconds. Next, add the vegetables and 3 cups water. Bring to a boil and cook closed until the vegetables are soft (about 5-6 mins). 

3. Add salt and the broken wheat slowly, stirring as you do this. Enough water should cover it once you have added all the fractured grain. If not, add more. Stir frequently and cook until all the water has been absorbed and the upma comes together, soft and fluffy. Pop some of the wheat in your mouth to see if it is soft. If not, add more water and keep stirring until it's done. Also, adjust salt at this stage.  

  

Beetroot Thuvaiyal Recipe:

Ingredients:

Beetroot - 1 no
Urdu Dall - 2 tsp
Channa Dall - 2 tsp
coconut fresh grated - 4 tsp
red chilles - 6 nos (according to your taste)
salt - according to the taste
Pepper - 1 tsp
Mustard - 1/2 tsp
Tamarind - 1 big marble size
Oil - 1 tsp
Asafoedita - 1/4 tsp

Method:

Take thick and deep pan and add the oil bring to boil to fry the items one buy one, by adding mustard first.
After the mustard add the asafoedita, then urdu dall and channe dall, then pepper, later red chillies and then finally beeetroot.
Close the pan and allow the beet root to cook without adding water and then keep stiring now and then.
After frying, bring them to room temperature and then grind them in the mixie jar with soaked tamarind and fresh grated coconut.
If desired can add onion while frying.
But tastes great without onion and your Beetroot thuvaiyal is ready now.
You can simply mix this in hot rice adding ghee and eat with salads.
Or keep it as a side dist for Dosa, Idly, roti or chappati.

கேள்வரகு – ராகி களி

தேவையானப் பொருட்கள் :

இரண்டு பேருக்கு

4 டம்ளர்* தண்ணீர்
2 டம்ளர்* கேள்வரகு – ராகி மாவு

* 225ml அளவு டம்ளர்(காபி டம்ளர்).

செய்முறை:

அடுப்பில் பாத்திரத்தை வைத்து அதில் 4 டம்ளர் தண்ணீரை விட்டு கொதிக்க விடவும்.தண்ணீர் நன்கு கொதித்தவுடன் கேள்வரகு மாவை கொஞ்சம் கொஞ்சமாய் கொதிக்கும் நீரில் போட்டுக் கொண்டே கிளறவும்.கட்டி கட்டாமல் கிளறுதல் முக்கியம்.(ரவா கிண்டுதல் போல.)

பின்னர் மிதமான தீயில் வைத்து வேக விடவும்.மாவு அடியில் ஒட்டாது கிளறிக் கொண்டே இருக்கவும்.மாவு கட்டி கட்டியிருந்தால் உடைத்துவிட்டு கிளறவும்.மாவு கலவை இறுகி களி போல வந்ததும் இறக்கி பரிமாறலாம்.களி சூடாக உண்டால் ருசி அதிகம்.

சாப்பிடும் முறை:

களியை சிறு உருண்டையாக உருட்டி தொட்டுக் கொள்ள இருப்பதை தொட்டு அப்படியே விழுங்க வேண்டும் – மென்று சாப்பிட்டால் ருசி இருக்காது.களியில் ஒட்டியிருக்கும் காய் / கறியை வாயில் தனியே பிரித்து மென்று சாப்பிடுதல் தனி சாமர்த்தியம்.

ஆறிய களியில் தயிர் ஊற்றி சாப்பிட்டால் நன்றாக இருக்கும்.சிறு உருண்டையாக பியத்து போட்டு தயிர் ஊற்றி தேவையான அளவு உப்பு போட்டு கூழ் போல பிசைந்து சாப்பிடுங்கள்.

சாப்பிட்டாச்சா?! என்னது களி கிண்டிய பாத்திரத்தை கழுவ போறீங்களா?! இருங்க பாத்திரத்தில இன்னும் களி ஒட்டி இருக்கு பாருங்க , அதுக்கு என்னவா?! அகா என்ன இப்படி கேட்டுடீங்க.அதுல தண்ணீர் ஊற்றி வைங்க காலைல தயிர் ஊற்றி கூழ் செயது சின்ன வெங்காயம் கடிச்சு குடிச்சு பாருங்க.அதன் ருசியே தனி.

தொட்டுக் கொள்ள :

கீரை கடைசல் , பாசி பயிறு கடைசல் , கோழி / ஆட்டுக் கறி / மீன் குழம்பு என எல்லாமே – எதுவுமே களிக்கு நல்ல கூட்டணிதான்.

குறிப்பு :

1.) பாத்திரம் – குண்டா(வாய் சிறிதான பாத்திரம்) வகையாக இருந்தால் கிளறுதல் எளிது

2.) களி கிண்ட தட்டையான நீளமான மர கரண்டி கடையில் கிடைக்கும் இல்லாவிட்டால் தோசை திருப்பியை உபயோகிக்கலாம்.

3.) உருண்டை / மொத்தை பிடக்க தனி உபகரணம் உண்டு ஆனால் சென்னையில் கிடைக்கவில்லை.கரண்டியில் எடுத்து பறிமாறலாம்.

4.) கேள்வரகு – ராகிக்கு பதில் கம்பு / சோள / கோதுமை மாவு சேர்த்தும் களி கிண்டலாம்.

5.) மாவு கட்டி கட்டாமல் கிளற தெரியாதென்றால் , மாவு போட்டு கிளறும் முன் கொஞ்சம் பழைய சாதம் அல்லது சம்பா ரவையை சேர்த்துக் கொள்ளலாம் – மாவு கட்டி கட்டாமல் கிளற இது உதவும்.(மாவு அளவை ஏற்றாட்போல் குறைத்துக் கொள்ளவும்.)

6.) சர்க்கரை உள்ளவர்களுக்கு நல்ல உணவு.

முட்டை கருவாடு மிளகு குழம்பு செய்யும் முறை

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தேவையான பொருட்கள்

வஞ்சிரம் கருவாடு : 3 துண்டு

முட்டை : 3

மிளகு சீரகம் : 25 கிராம்

நாட்டு பூண்டு : 30 பல்

நல்லெண்ணை : 50 கிராம்

புளி : எலுமிச்சம்பழம் அளவு

உப்பு : தேவையான அளவு

செய்முறை:

மிளகு சீரகத்தை தண்ணீர் விட்டு நன்றாக அரைத்து கொள்ளவும். பூண்டை உரித்து அதில் பாதியை ஒன்றிரண்டாக தட்டிக்கொள்ளவும். வாணலியில் நல்லெண்ணை ஊற்றி அதில் முழுதாக உள்ள பூண்டை வதக்கவும். பிறகு தட்டிய பூண்டையும் வதக்கி அதனுடன் அரைத்து வைத்துள்ள மிளகுசீரகத்தை போட்டு நன்றாக வதக்கி கருவாடையும் போட்டு பொரிந்தவுடன் புளியை கரைத்து ஊற்றி உப்பு போட்டு கொதிக்க விடவும். கொதித்தவுடன் அடுப்பை சிம்மில் வைத்து முட்டையை உடைத்து ஊற்றி வாணலியை மூடி வைத்து முட்டையை வேகவிடவும். சிறிது நேரம் கழித்து முட்டையை திருப்பி போட்டு வேகவிட்டு அடுப்பை அணைக்கவும். சுவையான முட்டை கருவாடு மிளகு குழம்பு தயார்.

குறிப்பு : இந்த குழம்பிற்கு நல்லெண்ணை தான் ஊற்றவேண்டும். குழம்பில் அதிகம் தண்ணீர் ஊற்றக் கூடாது.

!! Pesto Chicken Kebabs with Roasted Veg Pasta Recipe !!

Enjoy cooking tasty Arabic food and learn how to make Pesto chicken kebabs with roasted veg pasta.

You can sneak a few vegetables that might normally be refused into this scrumptious low fat supper.

Easy
Serves 4, plus leftovers for 4
Preparation and cooking times
Preparation time 20 mins
Cook time 40 mins
Low-fat

Ingredients

1 butternut squash , around 700g/1lb 9oz, halved
2 courgettes , cubed
1 onion , chopped
2 red peppers , deseeded and cut into 2cm/1in pieces
4 thyme sprigs, leaves removed
4 tbsp olive oil
4 boneless, skinless chicken breasts , cut into 2cm/1in pieces
juice 1 and a 1/2 lemons
4 tbsp pesto
16 cherry tomatoes
600g penne pasta

Method

1. Heat oven to 200C/fan 180C/ gas 6. Put the vegetables into a large roasting tin. Scatter with the thyme and season. Drizzle with 2 tbsp olive oil and roast for 40 mins, turning halfway.

2. Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.

3. Thread the chicken and tomatoes onto the skewers, then put onto a roasting tray. Drizzle with the rest of the olive oil and roast for 20 mins, turning once, until the chicken is cooked through. Boil the pasta. Toss half of the roasted vegetables and pasta together, then serve with the pesto chicken kebabs.

Regards,
SaNa

RAVA SPECIALS

i. Rava Laddu

Basic Information

Prep Time: 30 min to 1 hour

Cook Time: Under 15 min

Yield: Makes around 10 medium-large sized balls

Ingredients

• Rava / Semolina - 1 cup
• Sugar - 1 cup
• Ghee - 25 gms
• Milk - 25 ml
• Cardamom powder - a pinch
• Cashew nuts - 10 whole nuts
• Raisins - 10 nos
• Grated fresh coconut - 25 gms

Method

1

Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts

2

and raisins.

3

Once the raisins balloon up, remove. Then roast the grated coconut.

4

Remove once done. Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.

5

In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder. Then add the sugar. Mix well.

6

Then slowly add the warm milk into the bowl. Check if you are able to gather as balls.

7

When you find that milk added is enough to get you laddos, transfer it back to the kadai and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins. Notes : For some reason I found this step unnecessary for me since it formed into perfect balls for me at the get go and even without following this step it came out super yummy. Then immediately make balls or laddoos.

8

Notes: While roasting the Rava, make sure you have the flames in sim, else there is a chance of the rava getting over roasted. Its enough to add only the required amount of milk to get you form balls. Depending on the rava and the sugar at times we may not use all the 25 gms Since we add milk, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week. The other version followed is

The rava after being roasted can be powdered using a blender. Add sugar to this and make a powder. Add a little ghee to this mixture and make small balls out of this.

ii.Rava Kesari 

Basic Information

Prep Time: Under 15 min

Cook Time: Under 15 min

Serves: 2 people

Ingredients

• 1/2 cup Semolina (Rava, sooji)
• 1 cup water
• 1 cup Sugar
• 1-2 tbsp broken cashews
• 2-3 tbsp Ghee (clarified butter)
• 1/4 tsp cardamom powder
• Pinch of saffron
• Few drops of food coloring (optional)
• Few drops of flavor essence like pineapple, mango, rose etc (optional)

Method

1

In a skillet heat the ghee. Roast the cashews until brown.

2

Remove the cashews and set aside.

3

In the same pan, roast the semolina for 2-3 mins in low flame. It will start being aromatic. The purpose for doing this slow roasting is dual. One for avoiding lumps while adding water later and also to get rid of the rawness of the semolina. Alternatively bring the water to a boil.

4

Now slowly add the water to the semolina,

5

making sure to keep stirring the pan

6

so that the semolina does not form into lumps.

7

The semolina should be completely cooked and you can find it out by touching it. It will be  soft, will not stick to the sides and will come together as one mass.

8

At this point add the sugar. Make sure to add sugar only after the semolina is well cooked.

9

Sprinkle it over evenly on the surface.

10

Keep stirring while the sugar melts.

11

and comes together into a thick pudding like consistency.

12

At this point add the saffron, cashews and food coloring if using (I added 1 drop of food coloring this time. I usually don't.) You can also dissolve the saffron in few drops of hot milk and add it.

Tips:

For different tastes/variety you can add few drops of essence at this stage like pineapple, mango, rose, vanilla etc.

Remove from pan and Serve it hot garnished with cashews if desired.

  III.Rava Upma

Basic Information

Prep Time: Under 15 min

Cook Time: Under 15 min

Serves: 2 people

Ingredients

• 1 cup semolina (not semolina flour)
• 1 tsp mustard seeds
• 1 tsp black gram dal (urad dal)
• 1/8th tsp asafoetida
• 1 dried red chilli, broken into small pieces
• 1-2 green chillies, thinly sliced, as per taste (optional)
• 1 inch piece, ginger root, peeled and chopped finely
• 1-2 tbsps cashews
• Salt to taste
• Curry leaves and cilantro(optional) to garnish

Method

1

Dry roast the semolina in a skillet until aromatic and toasted

2

Set aside and in the same skillet, add 1 tbsp oli/ghee and temper with mustard seeds,urad dal, red chillies and saute till the mustard seeds start popping.

3

Immediately add rest of the ingredients except semolina and salt. Saute for 30 sec to 1 min

4

Add 2 cups water and let it come to a boil. Add salt.

5

Now add the toasted semolina, slowly while continuing to stir the mixture.

6

Be careful and keep stirring otherwise the semolina will get lumpy. This step takes approx. less 1 minute to cook.

Serve warm garnished with cilantro is using. A little ghee drizzled on top will help to take this dish to the next level!:)

IV Rava idli

Ingredients:
1 cup wheat sooji/rava (medium thick)
1/2 tea spn mustard seeds
1/2 tea spn grated and crushed ginger
2-3 finely chopped green chilies
1 tea spn chana daal
1/4 tea spn soda
3/4 cup grated carrot
1 tbl spn cashews(optional)
2-3 strands of coriander leaves
2 tbl spn grated coconut(fresh or frozen)
1 cup yogurt/curd
1-2 tbl spn oil
Salt

Method:
Roast sooji till a nice aroma comes out.
Heat oil and add mustard seeds. When they start popping, add ginger, green chilies, chana daal and fry for some time. Switch off the heat and immediately add sooji, mix well.
Add salt, soda, carrot, coriander leaves, coconut, yogurt/curd and mix well. Leave it for around 30mins.
Grease an idli stand. Keep half cashew and then put the mixture on top (so that when the idlis are removed, the cashews can be seen at the top). Steam for around 12-15mins.
Serve hot.

Serves: 2
Preparation time: 30mins (excluding standing time)

V Rava Dosa

Ingredients

3/4 cup semolina (rava)
3/4 cup rice flour (chawal ka atta)
1/2 tsp cumin seeds (jeera)
2 green chillies, chopped
a pinch of asafoetida (hing)
a few curry leaves (kadi patta), chopped
a few cashewnut (kaju) pieces and a few dry coconut (kopra) pieces (optional)
1/4 tsp baking soda
3 tsp oil
ghee for frying
salt to taste

Method

1. Mix both the flours and add the soda bi-carb, salt and enough water (approximately 4 cups) to make a very thin batter.
2. Heat the oil in a small vessel, add the cumin seeds and fry until they crackle. Add the green chillies, asafoetida, curry leaves and fry for a few seconds. Add this mixture to the batter.
3. Heat a tava and grease it lightly with ghee. Pour 1/2 cup batter in a circular manner. If you like, add a few cashewnut pieces and coconut pieces.
4. Pour a little ghee in the holes of the dosa, fold in a triangular shape and cook until crisp.
5. Serve hot with coconut chutney.

VI  RAVA PAYASAM

Ingredients: • 1 litre Milk • 100 gms Wheat Rava • 200 gms Sugar • 1 tbsp Cashew Nut • 1/4 tsp Cardamom Powder • 2 tbsp Ghee • 1 cup Water • 1 tbsp Raisins

How to make Rava Payasam:

• Heat little ghee in a frying pan. • Fry cashew nuts and raisins in ghee. • Fry wheat rava in the remaining ghee until the raw flavor gets lost. • Boil 2 measures of water in a thick vessel. • Add fried wheat rava and cook. Add sugar. • Allow the mixture to boil for about 2 to 3 minutes. Remove from the flame. • Boil and add the milk to payasam. • Mix cashewnuts, raisins and cardamom powder. • Rava Payasam is ready to serve.