Rava Idly

Ingredients:

2 cups roasted fine semolina
1 1/2 cups curds
salt to taste
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped curry leaves

For tempering:
2 tbsp oil
1 tsp mustards
1 tsp urid dal
1 tsp chanadal
2 finely chopped green chillies

Method:

1. For this rava idli, I used roasted semolina.
2. Heat oil in a kadai, add mustards, chanadal and urid dal, fry for 2 minutes on low heat. Add green chillies, finely chopped coriander leaves and curry leaves and turn off the heat.
3. Add above tempering to roasted semolina, add beaten curd and salt, mix well. Use little water to mix the batter well.
4. Pour the batter in greased idly trays and steam in pressure cooker for 6 minutes (without weight). Remove idlis after 5 minutes.
5. Serve them hot with tomato chutney.

Mango Lassi

Ingredients:

1 cup plain yogurt

1/2 cup milk

1 cup chopped mango (peeled and stone removed)

4 teaspoons sugar, to taste

A dash of ground cardamom (optional)

Method:

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

Aloo Broccoli curry

Ingredients:

2 medium Potatoes,boiled
1 small Broccoli,cut into florets
1 medium Onion,finely chopped
2 tsp  Ginger-Garlic paste
1 tsp Coriander powder
1/2 tsp Cumin powder
1/4 tsp Garam masala
1/2 tsp Amchur powder
3/4 tsp Red chili powder
1/4 tsp Turmeric powder
1/2 tsp Cumin seeds
Salt to taste
1.5 tbsp Oil

Method:

1. Peel the boiled potatoes and cut into big cubes.
2. Par boil the broccoli florets in hot water for 3-4 mins until they are half cooked.
3. Heat oil in a kadai/pan and crackle cumin seeds and add chopped onions and fry well until they turn slight pink in color.
4. Add ginger-garlic paste and fry until the raw smell disappears.
5. Now add cubed potatoes and par boiled broccoli florets and fry well for 7-8 mins until the potato cubes turn golden in color and also becomes slightly crisp.Prick a fork into broccoli florets to check whether they are done or not,if they are not done cover it cook for another 2-3 mins.
6. Add all the masalas like red chili powder, coriander powder, cumin powder, garam masala(or kitchen king masala), turmeric powder, amchur powder and salt and mix well and cover it and cook for 2-3 mins.
7. Serve it hot with Rice / Rotis / Chapatis or Pulaos.

Cabbage Pesarapappu Curry

Ingredients:

4 cups chopped cabbage
1/2 cup yellow moong dal/pesarapappu
1 onion, very finely chopped
small piece ginger, finely chopped
2 green chillis, slit lengthwise
1/4 tsp turmeric pwd
salt to taste
1/2 tbsp oil

For seasoning/poppu/tadka:
1/2 tsp mustard seeds/ria/aavalu
1/4 tsp cumin seeds/jeera/jeelakara
3/4 tsp urad dal/minapappu
2 dry red chillis, tear, de-seed
2 cloves garlic, crushed
few fresh curry leaves

METHOD:


1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds, urad dal and saute till the dal turns red. Add the garlic, red chillis and curry leaves and saute for a few seconds.
2 Add the chopped onions, chopped ginger, green chillis and turmeric pwd and saute till the onions turn transparent.
3 Add the cooked moong dal and let it fry for 2 mnts
4 Add cabbage and combine.
5 Add salt to taste and stir fry till its cooked well and the flavors blend and the cabbage retains a bit of crunch.