RAWA IDLI

RAWA IDLI.

Rawa idli is an easy preparation and is generally consume for breakfast. It does not require much time.


Ingredients: 
white rawa(suji)-2 cups,
curd-1cup,
soda-a pinch,
green chillies-3(chopped),
ginger-a small piece(chopped),
mustard seeds-1tsp,
curry leaves-a few(chopped),
Corriander leaves-a few(chopped),
cashewnuts-5nos-cut into pieces(optional),
ghee-1/2tsp,
hing-1/8tsp,
oil-1tsp,
salt to taste.


Method:
Mix rawa, curd, soda and salt in a bowl. Make a idli consistency batter using water.
Fry the broken cashews in ghee. 
Add to the batter along with the chopped items. 
In a pan, heat oil, add mustard seeds and when it splutters, add the hing.
Add this to the batter. 
Mix the batter well and keep aside for 30 mts. 
Grease the idli moulds with oil. 
Fill the idli moulds and steam for 10 mts. 
Can be served with any side dish such as sambar, chutney, pickle, hot and spicy potato curry, etc.
Note: 
Chopped vegetables like carrots, cabbage or grated coconut can be added to the batter as per choice.

Seasoned Dried Green Chillies.

Seasoned Dried Green Chillies.

Green chillies can be seasoned, dried and stored and can be used whenever required. It can be fried and used with curd rice, kanji etc.It is an excellent hot and spicy item to go well with these dishes.


Ingredients: 

green chillies-250gms(preferably round and short ones),
salt-2tbsps,
curd-1cup(sour),
hing-1/2tsp.


Method:

Wash the chillies.
Prick them at a few places with the help of a needle.
Add 2 cups of water to the curd and churn it to make buttermilk.
Add salt.
Soak the chillies in the buttermilk overnight.
Next morning, squeeze the chillies and dry them under the sun.(Do not throw away the buttermilk).
In the evening, soak them again in the remaining buttermilk.
Again dry them under the sun the next day.
Repeat the process, till all the buttermilk is absorbed.
Dry them well for another two to three days, till they are well dried.
Store them in a clean bottle.

Maanga Thokku(Fresh Mango pickle).

Maanga Thokku(Mango Pickle).

Thokku is a variety of pickle prepared from raw mango. This is basically a Tamilnadu preparation. It tastes good and goes well with meals as well as many snack dishes.


Ingredients:
fleshy raw mangoes-1kg(they should not be soft),
salt-70gms,
chilly powder-50gms,
turmeric powder-1tsp,
hing-1tsp,
methi seeds-2tsps(fried and powdered),
mustard seeds-1tbsp,
gingely oil(til oil)-200gms.


Method:
Wash and peel the mangoes with the help of a peeler.
Grate all the mangoes.
Heat oil in a heavy bottom pan, add mustard and when it splutters add all the other items.
Stir well and cook on a low flame keeping the lid on, till the grated mango is cooked properly. 
Open the lid and stir well again. 
Cook, till oil separates from the mass.(Separation of oil can be observed, when it starts floating separately around the cooked mango). 
Stir in between. 
When oil starts separating, remove from flame. 
On cooling, store it(thokku) in a sterilised bottle..

Semia Idli.

Semia Idli.
This is a preparation done when you are short of time for making some good and filling dish for the guests. It is something that will be relished by everyone.


Ingredients:
urad dal-1cup,
semia(vermicelli)-2cups(lightly roasted),
green chillies-2(finely chopped)
ginger-a small piece(finely chopped),
Curry leaves(optional)-a few(finely chopped),
salt to taste.


Method:
Soak the dal for 2 hrs.
Grind it to a fine batter.
Add salt and mix well.
Keep for fermentation for 6 to 8 hrs.(if the batter is required to be used immediately, add 1tbsp of curd and a pinch of soda).
Add the semia and mix well.
Keep aside for 15 mts.
Grease the idli moulds with oil and fill with batter.
Steam them for 8 to 10 mts.
Can be served with any side dish, viz. chutney, fresh pickles, thokku, sambar or a hot and spicy curry.
Note: 
Vegetable semia idli can also be made by adding chopped vegetables like carrots, beans, green peas, cauliflower, etc.

Gante Bithhi.

Gante Bithhi.
This is a Mangalore konkani dish.It is prepared with colocasia leaves. It has a great nutritious value.


Ingredients:
colocasia leaves-10(tender ones),
coconut scrapings-1cup,
red chillies-5(lightly fried in oil),
tamarind-one avla size,
hing-1/8tsp,
mustard seeds-1tsp,
methi seeds-1/8tsp,
curry leaves-a few,
salt to taste,
coconut oil-2tsps.
Method:
Soak tamarind in water.
Wash the leaves and de-vein them. Roll each one and tie in knots.
Cook them in a pan along with salt, till it becomes soft. 
Grind masala with coconut, chillies and tamarind solution. 
Add it to the cooked leaves, add hing and cook for 5 mts on a medium flame.
Add additional salt, if required.
Add water to bring it to a semi-thick consistency.
Remove from flame. 
Season with mustard seeds, methi seeds and curry leaves in coconut oil.
Note
In place of hing, a few crushed garlic pods can be used, while seasoning the curry.