RAVA IDLI

Idlis are a favorite in our household. But they tend to be hard work what with all the soaking, grinding, cleaning the grinder, mixing, fermenting that is involved. Rava idli is the quicker, easier solution to satisfy a sudden attack of idli craving.


I have to admit that I was not a big fan of rava idli growing up but nevertheless I always keep a few packets of the instant mix in the pantry handy at all times as they make a quick breakfast or snack. I decided to try making rava idlis from scratch and guess what? They were really easy to make and came out just as good (actually some friends claimed better than) the instant rava idli mix. And I have to agree as I actually enjoyed them. Infact they were so good that I decided to make 170 for the VaraLakshmi Haldo kumkum :) For all my friends who wanted the recipe, here is how I made it.

INGREDIENTS:

2 cups rava (coarse sooji)
1 ½ cup yogurt
1 tbsp cashew nuts chopped and toasted
1 tsp udad dal
¾ tsp channa dal
½ tsp mustard seeds
1 tsp of green chillies and ginger paste
Sprig of curry leaves chopped
1 tbsp green beans thinly sliced (optional)
1 tbsp grated carrots
1 tbsp grated coconut
Chopped cilantro
Pinch of asafoetida
¾ tsp Eno fruit salt
Salt
1 tsp oil

Heat oil and add the dals, mustard seeds and hing. When the mustard splutters, add the cashews, curry leaves.

Add the sooji and fry on medium heat for 8- 10 minutes stirring constantly. Turn off the heat when the rava starts to get golden streaks when stirring. Let cool.
Mix the ginger chilli paste, coriander and salt into the yogurt in a large bowl. Add the cooled rava and enough water and mix well to make a smooth batter. Add the Eno fruit salt and mix well. The batter will turn a little frothy as it should.

Heat a large pot (of cooker) with 2 cups of water and bring to a boil. Grease the idli molds and place tiny amounts of coconut, beans and carrots in each mold. Spoon in the idli batter into the molds and place them in the cooker and steam on medium high for 10 mnts. The yummy healthy rava idlis are ready!

PONGAL AND TOMATO GOJJU

My sister who will be visiting us end of this year has already sent a request list of foods that she would like to eat when she gets here. Pongal with tomato pulusu tops her list. This simple, classic combination is a favorite of most South Indians. It is generally eaten for breakfast, but also makes for great brunch when paired with udad vadas, or it can also be a wholesome meal in itself. Pongal can be made to be a healthy fulfilling meal or can be transformed into a rich and sinful delicacy as the occasion demands.
Pongal can be eaten just by itself, or with sambar, or chutneys, the most common one being coconut chutney. But, the most favored accompaniment is the tomato gojju or pulusu.

INGREDIENTS FOR PONGAL:
1 cup rice
1 cup moong dal
1 tbsp of cashew pieces
1 tsp black pepper, crushed into large pieces
1 tsp jeera, pounded lightly
½ tsp of finely chopped ginger
5-6 curry leaves
A pinch of asafoetida (hing)
4 tbsps ghee
1 tbsp oil

Dry roast the rice and the moong dal for 5 minutes on medium heat. Place the roasted daal and rice into a pressure cooker, add 4 ½ cups of water and pressure cook till soft. Set aside. In a large saucepan heat oil and 1 tbsp of ghee. Add the cashew pieces, asafoetida, pepper, jeera, ginger and the curry leaves. Add the cooked daal and rice mixture, salt and mix well on low heat for 2 minutes. Stir in the ghee and mix well. Pongal can be thinned with water if required.

INGREDIENTS FOR TOMATO GOJJU:
6 ripe tomatoes chopped
1 onion chopped
2 cloves of garlic chopped
½ tsp of chopped ginger
3 green chillies, slit
Whole garam masala (1 cardamom, 2 cloves, ½ inch cinnamon)
½ tsp mustard
½ tsp cumin
½ tsp udad dal
½ tsp chilli powder
½ tsp coriander powder
½ tsp cumin powder
Pinch of turmeric
1 tbsp oil
Salt
Cilantro and mint for garnish
Heat oil in a saucepan and add whole spices and udad dal. Add the onions, ginger, garlic and green chillies and cook till the onions turn transparent. Add the tomatoes, turmeric, spice powders, cover and cook till the tomatoes soften. Add salt, a cup of water and cook on low heat for 5 more minutes. Mash the tomatoes with the back of a ladle.

Remove from heat, add the chopped cilantro and mint and serve along with Pongal.