Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Monday, May 26, 2008

Rava idli

Rava idli is one of the easiest breakfast recipes ever. The batter is so easy to make with no messy soaking and grinding ritual like the other idlis.

1) Rava (semolina/sooji) - 1 1/2 cups ( if you do not have pre roasted rava remember to dry roast the rava in a skillet. Constantly stir it to keep from burning and till it emanates a fragrance)2) Sour buttermilk or loose yoghurt - 2 cups

For garnish
Finely chopped green chillies - 3 nos
Finely chopped ginger- 1 large piece
Roasted peanuts with skins removed - 2 teaspoons ( coarsely break them up)

Cashews - optional
Toor dhal - 1 teaspoon
Mustard seeds
Curry leaves

Marinate the rava in buttermilk for about 2 hrs. The rava bulks up to form a thick batter. Add a little water if too thick. However, this should be a little more thicker than the ordinary idli batter.Heat a little oil and crackle the mustard seeds. Add the rest of the ingredients for garnishing and str till golden brown. Add to rava mixture with salt.Pour into Idli moulds and steam cook till done.
PS: The picture shows rava idli served with karuvepilai chutney. For karuvepilai chutney recipe, see under 'Chutneys'.

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