SPONGY RICE CAKE, Using Leftover Rice

INGREDIENTS:-

Cooked Rice -- 1 cup
Rava/ sooji -- 1/3 cup
Jaggery -- 1/3 cup
Wheat flour -- 1/3 flour
Salt -- a pinch ( to enhance the taste)
Nutmeg powder -- a pinch
Fruit salt -- 1/2 tsp
Sliced Almonds --- 2 tbsp
Lukewarm milk -- 1/2 cup

FOR BAKING :-

Salt -- 1/2 cup
Any aluminium kadai or idli pot,
 a plate
 a bowl
Ghee for Greasing

METHOD:-

In this receipe  I used Aluminium Idli pot .

Grease a bowl with ghee and keep it aside.

Heat  salt (1/2 cup) in the idli pot,  cover with the lid, for 5 mins in medium flame or till the batter  is ready.

Now, in a mixer jar, Grind  Cooked rice,  Rava/Sooji, Wheat Flour, a pinch salt, using milk. and prepare the batter in thick consistency ( not pouring consistency), that is, if you take a batter in a spoon, the batter should fall.

Now add the  nutmeg powder and fruit salt and mix it gently, The batter becomes soft.

Pour the batter in the greased bowl and add sliced almonds

Inside the idli pot,  place a small plate  above the salt.
Place the Greased bowl above the plate.
Cover with the lid.

Keep it in medium high for  10 mins and on medium for 10 mins. Switch off. After 10 mins, remove the bowl.

 Using knife, remove the edges of the cake from the vessel. And tilt it on a plate.

Spongy  Rice cake is  ready....

Note:-
After adding fruit salt, the batter need to be cooked immediately. 

BREATHING EXERCISES - PART I

    

Exercise – 1

1. Sit on a mat in Artha Padmasana pose. Keep the hands on the legs.

2. Close the eyes for few seconds before starting the breathing exercise. Watch the breathe.

3. Now, EXHALE with force through both your noses.

4. Leave gap for few seconds after 10 counts and do again.

5. Repeat for 50 counts.



Exercise – 2

1. Sit on a mat in Vajrasana pose with Prithvi Mudra in left hand.

2. Close the eyes for few seconds and watch the breathe.

3. Using the thumb finger, close the right nose and EXHALE with force through the left nose.

4. Then using the ring finger, close the left nose and EXHALE with force through the right nose.

5. Repeat for 10 counts. Exhaling with both noses is 1 count.

6. Do not open the mouth while inhaling or exhaling

7. Take gap for few seconds and repeat again.

8. Repeat for 50 counts.

Note:

If you are a left hander, use your left thumb finger and ring finger with Prithvi Mudra in right hand.

See for Breathing Exercise - Part II in this blog

MEDHU VADAI

INGREDIENTS:

            Urad dhal – 500g

            Toor dhal – 2 tsp

            Green chilly – 2

            Curry leaves – 1 leaflet

            Salt

            Oil – to deep fry

METHOD:

1.    Wash and Soak Urad dhal and toor dhal for ½ an hour.

2.    Drain the water, and grind well to a thick batter.

3.    The batter should not be very soft, so sprinkle water while grinding.

4.    If the batter is very soft like we grind for idly, the vadas will become oily.

5.    Add salt and remove the batter and mix curry leaves.

6.    Heat oil in a pan, make vadas of desired size and deep fry till it turns light brown.

7.    Tasty Medhu vadas will be ready.

8.    Curd/ Dahi vadas can be made with left over vadas.

9.    Whip a cup of curd, season it with mustard, cumin, a green chilly and curry leaves. Add 5 to six vadas and mix well with curd. Garnish with coriander leaves. Grated carrot can also be added as topping.

Note:

            Instead of green chilly, pepper corns can be added. See to that it is crushed a little to avoid spluttering when deep fried in oil.

            If you grind the batter in a mixer, the consistency will not be appropriate and the vadas might be oily. To avoid this, add 1 or 2 teaspoons of rice flour and mix well. It will balance the batter and tasty and crispy vadas can be made.