Instant pot Jowar rava Kichidi / Instant pot Jonna rava Kichidi

Ingredients

1 cup Jowar rava / Jonna rava

1/2 cup Moong dal / Pesara pappu

6 cups Water

2 tsp Cumin seeds

1 inch Ginger cut into small pieces

10 Crushed pepper

3 Green chilli slits (optional)

1 string Curry leaves

3 Tbsp Ghee

To taste Salt

Method

How to make Jowar rava:

1. First  add whole jowar I hot water. Leave for 3 mins. Drain it. Spread it on cotton cloth in sun.
2. After complete dry, transfer small quantity to the mixi jar and pulse for 5 to 6 times.

For Kichidi:

1. In a vessel take jowar rava, moong dal. Wash well.
2. Turn on the saute mode in Instant pot. Once hot displays add ghee, cumin seeds and saute for 30 seconds.
3. Add ginger pieces, green chillies and fry for 30 seconds. Add crushed pepper and curry leaves and fry.
4. Add washed rava +dal, water and salt. Turn off the saute mode.
5. Press manual high pressure for 22 minutes with NPR. Once done, open the lid, turn on the saute mode for 3 to 5 mins. Turn off the saute mode.
6. Garnish with cilantro and serve with dal. 

Churmo - Goan Sweet

 

Churmo

Churmo is one of the Goan sweet. It is crispy and spicy sweet. Churmo is good combination with tea/chai. I made this sweet as a part of Shhhhh Cooking Secretly Challenge . My Partner Avin S Kohli. Her blog name is TheYellowDaal. She gave me two secret ingredients - Wheat flour and Red chili powder.

  

Ingredients

For Puri

150 gms wheat flour

1/4 cup Wheat flour for dusting

2 cups Oil for deep frying

For Jaggery syrup

150 gms Jaggery grated

100 ml Water

2 tea spoons Red chilli powder

1 Tablespoon Ghee for plate greasing

Method:

For puri :

1. In a bowl take wheat flour and water. Make the dough.
2. Take  the oil in a frying pan. Keep it on a high flame.
3. Divide the dough into 8 balls. Dust each ball of dough and roll as thin as possible.
4. Check the oil temperature by just dropping in tiny dough in it. If the dough fries and floats up instantly, means the oil is ready.
5. Gently place the rolled puri into the hot oil. Just press the puri using frying ladle. The puri becomes crispy. You should not burn the puri.
6. Place the puri on paper napkin to absorb excess oil. Repeat for all puri balls.
7. Let them cool. After cooling crush the puris with hands.
8. 
   

 For jaggery syrup:

1. In a pan add jaggery and water. Keep it on a medium heat and allow jaggery to melt. If you strain the jaggery syrup, impurities will go.
2. Transfer the syrup to the same pan, allow it to boil for 10 mins or until it becomes thick.
3. For thick syrup test : take a drop of syrup using forefinger, just press the forefinger and thumb. If it is sticking to the finger, the syrup is ready.
4. Add red chilli powder to the syrup and mix well. Switch of the stove.
5.  Now add crushed puris to the syrup and mix well.
6. Let it cool completely. Store in airtight container.

Dosa Batter with urad dal, rice and quinoa / Quinoa Dosa

Ingredients

Urad dal/Mina pappu – 1 cup

Rice – 3 cups

Quinoa – ½ cup

Puffed rice – handful

Salt to taste

Method

1. Soak urad dal, rice, quinoa and water for 7 to 8 hours.
2. After 7 hours, add small amount of mixture from soaked bowl along with puffed rice.
3. Make batter using mixi or wet grinder. Ferment this batter for overnight.
4. Don’t add salt after grinding. Add before fermenting. Next day make dosa.
5. Serve with Peanut Chutney or dosakaya pachadi or Sambar.

Fresh Coconut and Tomato Chutney / Pachi Kobbari Tomato Pachadi

Ingredients

1 full Fresh coconut

4 Tomatoes

1 cup Peanuts

1/4 cup Chana dal

2 Tsp Urad dal

To taste Green chilies 

1  inch piece Ginger

3 Garlic cloves

2 tsp Tamarind thick paste

1 tsp Oil

To taste Salt

For tempering

1/2 tsp Mustard seeds

1 tsp Cumin seeds

2 dry red chillies

1 tsp Oil


     

                 

Method

For tempering

1. Heat oil in a pan add mustard seeds, cumin seeds and red chillies.

For Chutney

1. In a pan dry roast the peanuts, chana dal, urad dal one by one.
2. Add oil to the pan and roast the chillies for 1 minute. Transfer it to the dals plate.
3. Cut the tomatoes into 4 pieces and add it to the pan and cook for 5 minutes.  Switch off the flame.
4. Add ginger and garlic pieces to the tomato pan and leave it for 2 minutes.
5. Transfer the dals and chillies to the mixi jar and make a powder.
6. Now add tomatoes, coconut pieces, tamarind paste, salt and make a paste. Take into a bowl. Transfer it to the chutney. Serve with dosa, rice.

Boondi Ladoo - Festival Specials

Ingredients

Besan - 1 cup

Sugar - 1 cup

Water - 1/2 cup

Nuts (Raisins, cashew nut) - 5 tsp

Cardamom powder - 1/2 tsp

Oil to fry

Ghee for frying nuts

Edible camphor a pinch

Method

1. Add ghee in a small pan and roast the nuts. Keep it aside.
2. In a wide bowl add besan and rub with your hands to avoid lumps.
3. Add water little by little to the besan. The consistency is not too thick or not too watery.
4. Heat oil in a pan. Take boondi ladle, pour batter and spread with your hands.
5. Fry the boondi until 3/4 done. It should not be crispy. Remove from oil and drain in paper towel.
6. Repeat the same procedure for remaining batter.
7. Boil water & sugar until it reaches to one string consistency.
8. Switch off the flame. Add elachi powder and mix well.
9. Add fried boondi and nuts and mix well. Close with lid and leave it for 10 mins.
10. When the mixture is warm, make ladoos. Store in air tight container.

Undrallu / Vinayaka Chaturthi Special

Ingredients

Rice rava – 1 cup

Chana dal – ½ cup

Water – 2 cups

Jeera – 1 tsp

Oil – 3 tsp

Ghee – 2 tsp

Salt to taste

Method

                    Heat oil in a pan, add jeera allow them to splutter. Add water and salt. Let it boil. When boiling starts, add rice rava, chana dal and mix it well. Cook on low medium flame. When it completes, Keep it aside. Add little ghee. Make it as balls.

Paala Talikalu - Vinayaka Chaturthi Special

Ingredients

Wheat flour (atta) – 1 cup

Sago / sabudana – ½ cup

Sugar – 1 cup 

Milk – 1 cup

Ghee – 2 tsp

Chopped dry fruits for garnishing

Elachi powder – ½ tsp

Method

                   Make a dough using water. Divide into small balls. Using hands spread it as talikalu. Add 1 cup of water to a pan. Add sago and cook for 15 then add atta talikalu and cook for 10mins. Add sugar and cook for 10 mins on low medium flame. Add milk and cook for 10mins on medium flame. Add elachi powder & dry fruits.

Spinach blackberry Smoothie

For April month ShhhhCooking challenge ingredients given by Shobana. She gave me wonderful ingredients. Thanks to Shobana.

Ingredients

1 cup Baby spinach

2/3 cup black berries

2/3 cup yogurt / hung curd

1 orange

5 mint leaves

½ tsp honey

Method

In a blender add all ingredients and blend until smooth. Pour into glasses and serve.

Eggless Red Velvet Cake with Beetroot

This month my partner is Mayuri of mayurisjikoni  for shhhh cooking challenge. She gave me flour and beetroot. She told to me make something for valentine. I am thinking about that. Finally I got the cake recipe. The heart shape baking plate is in my handy. Thank you Mayuri to give such a wonderful ingredients…

Ingredients

Dry Ingredients

1 ¼ cup All purpose Flour

1 cup Sugar

1 ½ tbsp Cocoa powder

1 tsp Baking powder

½ tsp Baking soda

¼ tsp Salt

Wet Ingredients

1 cup Beetroot puree

1 cup Curd

1/3 cup Oil

1 ½ tsp Vanilla extract

Method

1. Peel the beetroot and grate it.
2. Take all dry ingredients in a bowl and mix well.
3. Take another bowl add wet ingredients and whisk well.
4. Pour this into the bowl with dry ingredients and combine well.
5. Divide the batter in to tins. Bake for 180⁰C / 350⁰F for 20 to 25 mins. Insert a toothpick into the centre.
6. If it comes out clean, they are done. Cool it completely.

Dry Ginger Powder / Sonti podi - Perfect for cold and cough

Ingredients

Dry ginger/ Sonti – 50 gm

Cumin seeds/Jeera – ½ tsp

Chana dal/Senaga pappu – 2 Tbsp

Toor dal/Kandi pappu – 2 Tbsp

Moong dal/Pesara pappu – 2 Tsp

Coriander seeds/Dhaniyalu – 2 Tbsp
Black pepper whole - 1 ½ tsp
Ajwain/ Omu - 1 Tbsp 
Ghee - 2 Tbsp

Salt to taste

Method

1. Heat ghee in a pan and fry all ingredients one by one except salt. Cool it.
2. Transfer it to a mixi jar and add salt. Make it as fine powder. Store it in airtight container.
3. Mix podi with hot rice and ghee.
4. It is very useful for digestion and in winter seasons.