RAVA PONGAL | SOOJI PONGAL | RAVA KHARA PONGAL

Rava Pongal is one of the simple breakfast recipe done using rava and moong dhal along with seasoning. We usually prepare Ven pongal using raw rice and moong dhal. Here, moong dhal needs to be pressure cooked and can be done in quick time. The ratio of moong dhal and rava varies according to individual preference. 

Only tricky thing in this recipe is that rava should be cooked carefully, or else lumps will be formed and rava will remain uncooked.  

• Rava Idly
• Semiya Rava Kesari
• Milk Kesari

Video recipe of Rava Pongal:

INGREDIENTS:

Rava - 1 cup

Moong dhal - 3 tsp

Cumin - 1 tsp

Black cumin - 1/2 tsp (optional)

Pepper - 1 tsp

Cashews - little

Curry leaves - little
Asafoetida - 1/2 tsp

Turmeric - 1/4 tsp
Ghee - 3 tsp
Salt - 1 tsp

METHOD:

• Soak and pressure cook 3 tsp moong dhal along with 1/4 cup water up to 3 whistles on high flame until soft.
• Add 1/2 tsp of ghee in a tawa and roast rava until aromatic, remove and keep aside.
• In a tawa, add ghee, cumin, black cumin and roast for few seconds.
• Add pepper and roast well.
• Add cashews, curry leaves, asafoetida and mix well.
• Add 2 and 1/2 cups of water, turmeric and allow to boil.
• Add a tsp of salt and wait until it boils.
• When it starts boiling, lower the flame, add roasted rava little by little and keep on mixing simultaneously to avoid lumps.
• Close with a lid for a minute so that rava gets cooked well.
• Open the lid and mix thoroughly, add cooked moong dhal. It will approximately measure 1/4 cup.
• Mix well and cook for few minutes in low flame.
• Add more ghee if preferred.
• Tasty and delicious Rava Pongal is ready.

Step wise method with pictures:

1. Soak and pressure cook 3 tsp moong dhal along with 1/4 cup water up to 3 whistles on high flame until soft.

2. Add 1/2 tsp of ghee in a tawa and roast rava until aromatic, remove and keep aside.
3. In a tawa, add ghee, cumin, black cumin and roast for few seconds.
4. Add pepper and roast well.

5. Add cashews, curry leaves, asafoetida and mix well.
6. Add 2 and 1/2 cups of water, turmeric and allow to boil.

7. Add a tsp of salt and wait until it boils.

8. When it starts boiling, lower the flame, add roasted rava little by little and keep on mixing simultaneously to avoid lumps.
9. Close with a lid for a minute so that rava gets cooked well.

10. Open the lid and mix thoroughly, add cooked moong dhal. It will approximately measure 1/4 cup.
11. Mix well and cook for few minutes in low flame.

12. Add more ghee if preferred.
13. Tasty and delicious Rava Pongal is ready

BREAD RUSK PUDDING without Custard Powder

BREAD RUSK PUDDING

INGREDIENTS:-
Bread Rusk - 7 nos.
Sugar - 5 tsp
Water - 100 ml
Elachi powder - 1/2 tsp
Instant Badam Mix Powder - 1 tsp
Cherry - 1 no. for decorating (optional)

Sugar Syrup Making:-
In a sauce pan, add sugar and water, allow it to boil till the sugar dissolves. Add instant badam mix powder, elachi powder to it. Mix well.


METHOD 1:-
Break the bread rusks roughly and set aside.
Now, in a bowl, place some pieces then pour the sugar syrup and again place some pieces over it and pour the sugar syrup. Repeat the process. Cover it and let it soak for 15 minutes.

METHOD 2:-
In a plate, arrange the bread rusk whole (not in pieces), either by sliding or one above the other.
Pour the sugar syrup over one by one bread rusk. Cover it & let it soak for 15 minutes..

Delicious Instant Pudding is ready to serve.....

Note:-
Refrigerate when it completely cools down and serve.

DRY GULAB JAMUN | EASY SWEET

Dry Gulab Jamun is similar to usual gulab jamun with sugar syrup. But here, after deep frying the dough balls, immediately it is rolled over powdered sugar. 

The sweetness will be mild and is easy to serve. Adding powdered sugar while kneading the dough is a must so that the inner layer tastes sweeter.

Video recipe of dry gulab jamun

INGREDIENTS:
Gulab jamun mix - 200g
Sugar - 1/2 cup
Cardamom - 1/4 tsp
Ghee - 1 tsp
Oil - to deep fry

METHOD:
1. Powder the sugar along with cardamom.
2. Add mix to a bowl along with a tsp of powdered sugar and ghee.
3. Knead to a soft dough by adding water little by little.
4. Make small balls of desired size.
5. Deep fry in oil on low flame so that the inner portion gets cooked.
6. Add the powdered sugar to a bowl.
7. Remove balls when it turns golden brown and add to the powdered sugar immediately.
8. Roll well on sugar and arrange on a plate.
9. Tasty Dry gulab jamun is ready.

Stepwise recipe with pictures:
1. Powder the sugar along with cardamom.

2. Add mix to a bowl along with a tsp of powdered sugar and ghee.

3. Knead to a soft dough by adding water little by little.

4. Make small balls of desired size.

5. Deep fry in oil on low flame so that the inner portion gets cooked.

6. Add the powdered sugar to a bowl.
7. Remove balls when it turns golden brown and add to the powdered sugar immediately.

8. Roll well on sugar and arrange on a plate.
9. Tasty Dry gulab jamun is ready.

WHEAT BURFI | DIWALI SPECIAL

WHEAT BURFI

This recipe is similar to Chocolate burfi.

INGREDIENTS:-

Wheat Flour - 1/2 cup
Any Chocolate flavoured health drink powder - 2 tbsp
Ghee & Oil Combination - 1/4 cup
Water - 1/4 cup
Sugar - 1/2 cup

METHOD:-

(1) Grease a plate with little ghee and set aside.

(2) Heat a non-stick pan, using spatula, dry roast the wheat flour in sim - medium flame, till nice aroma arises.

Now add the ghee & Oil mixture to the dry roasted wheat flour, fry it/roast it, continuously, till it becomes like a soft batter form. It took 4 to 5 minutes for me.

Now add health drink powder and mix well, so that the powder binds with the wheat flour.

(3) Remove the contents from the pan and restore it in a bowl and set aside.

(4) In the same pan, add sugar and water;







allow the sugar to dissolve and boil;

Till it reaches one string consistency. Switch off the flame immediately and remove from the burner.

 

one string consistency

(5) Add the roasted wheat flour mixture to the sugar syrup. Give a quick mix so that no lumps were formed. The final consistency is flowing consistency. It should fall to the greased plate, without scrapping it with spatula.

(6) Pour the mixture quickly into the greased plate and tap the greased plate, so that it will be evenly spread.

(7) Mark with a knife in the desired shape as you wish, when it is in lukewarm.

(8) Cut into pieces, when it is in room temperature.

(9) Flip the mould/plate over another plate and let it rest for 5-10 minutes. Tap it hard, so that the pieces fall to the plate.


Note:-

If the final consistency is in dosa batter consistency means, you will get very soft burfis...

If the final consistency is in hard Idli batter consistency means, you will get hard burfis...

AVAL MIXTURE | POHA MIXTURE | EASY SNACK | POHA CHIVDA

Aval/ Poha mixture is an easy snack than can be done in minutes if all the ingredients are kept ready. It is suitable for beginners, since all the ingredients are deep fried one by one and mixed with spice and salt. The ingredients may vary according to individual preference. Use less quantity of oil for deep frying, since the oil cannot be reused. While deep frying, add aval and remove immediately from oil otherwise it might drink oil.

It is done using thick aval, ground nut, cashew nut, almonds, raisins/kismis, etc. along with turmeric powder and red chilly powder. Dry coconut bits can also be added to this mixture.

Video recipe of Aval Mixture

INGREDIENTS:

Thick Aval/Poha - 1 cup

Cashew nut - 15

Ground nut - 1/4 cup

Badam - 10

Kismis/ Raisins - 1/4 cup

Curry leaves - little

Roasted Split gram - 1/4 cup

Turmeric powder - 1/4 tsp

Red chilly powder - 1/4 tsp

Salt - 1/4 tsp

Oil - to deep fry

METHOD:

• Heat oil in a tawa, add cashews and roast till golden brown.
• Transfer to a plate with a tissue on it, so that extra oil will be absorbed.
• Roast ground nut, badam, kismis and curry leaves one by one and transfer to the plate.
• Add aval little by little in batches and roast for few seconds and remove from oil.
• Transfer all to a bowl, add roasted split gram.
• Add turmeric powder, red chilly powder, salt and mix thoroughly when warm.
• Healthy and Crispy Aval Mixture is ready.

Step wise recipe with pictures:

1. Heat oil in a tawa, add cashews and roast till golden brown.

2. Transfer to a plate with a tissue on it, so that extra oil will be absorbed.

3. Roast ground nut, badam, kismis and curry leaves one by one and transfer to the plate.

4. Add aval little by little in batches and roast for few seconds and remove from oil.

5. Transfer all to a bowl, add roasted split gram.

6. Add turmeric powder, red chilly powder, salt and mix thoroughly when warm.

7. Healthy and Crispy Aval Mixture is ready.