Wednesday, March 21, 2018

Instant pot Jowar rava Kichidi / Instant pot Jonna rava Kichidi

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


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. 

Friday, March 2, 2018

Churmo - Goan Sweet



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.

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


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.

 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.