RAVA KESARI RECIPE

RAVA KESARI RECIPE

INGREDIENTS

• Sooji/rava – 1/2 cup
• Sugar – 3/4 cup
• Water – 2 cups
• Salt – a pinch
• Kesari color- 2 pinches
• Ghee – 3 tbsp
• Cashews - few

METHOD

• Keep a plate ready greased with a drop of ghee..
• Heat 1tbsp of ghee in a kadai and fry the cashews till golden brown.Remove and set aside. In the same ghee , roast rava for 4 minutes till u get a nice aroma. Do in medium flame with constant stirring.Else rava may be burnt and color will change.Remove the roasted rava in a plate.
• Now add 2 cups of water , a pinch of salt , kesari color in a kadai and let it boil for few minutes.
• When the water starts to roll boil vigorously, simmer the flame completely.Add the roasted rava in one hand and stir the mixture using a ladle in the other hand.Mix well till all the water gets absorbed by the rava.Take care, it splashes.Cover and cook the rava for 5-6 minutes in low flame.Stir once in between.
• After 5-7 minutes , rava will be well cooked and soft. Now add all the sugar and remove the kadai from fire..Keep stirring continuously. The mixture will become watery.Small lumps may be formed here and there but if u keep on stirring vigorously, lumps will break and the mixture becomes thick
• Again keep the kadai on stove and start mixing.Do in medium flame .
• Mix until all the sugar dissolves and mixes with rava.Mixture will become slightly thick.Now add 1 tbsp of ghee and cardamom powder, mix well for 2-3 minutes.Kesari will start to leave the sides of the kadai. As soon as it leaves the sides , add the remaining ghee.Mix for few seconds.Kesari will leave the sides of the pan completely.It will slide from the kadai without sticking.
• Switch off the stove and immediately transfer it to the greased plate.
• To check the right consistency , slightly wet ur fingers in water and touch the kesari.If it is non-sticky , kesari is done!! If not , again keep on fire and mix for a minute.
• Level it with a back of ladle greased with ghee.Decorate with cashews and serve !

SEMIYA PAYASAM

SEMIYA PAYASAM

INGREDIENTS

• Semiya / Vermicelli – 1/2 cup
• Sugar – 6 tbsp
• Milk – 1 ltr
• Water – 1 cup
• Cardamom powder – 1/2 tsp
• Ghee – 1 tbsp
• Cashews and dry grapes - few

METHOD

• In a wide mouthed Kadai , add half tbsp of ghee and roast the vermicelli till it turns golden brown with a nice aroma.
• Add milk and water .
• The semiya gets cooked well. 
• Add the sugar. Mix well.
• Add milk if its too thick.Check for taste and add more sugar if required.
• Finally add the cardamom powder.. Boil for sometime.
• In a small kadai , take the remaining ghee and roast the cashews and dry grapes.
• Add on top of the payasam and garnish !!!!!!!!!!!

Serve hot or cold !...........

Spicy Sardine Baked

Nadan Mathi / Chala Pollichathu

Ingredients

• Mathi-1/2 kg(cleaned and make gashes on both sides) 
• Grated coconut-1 
• Chilli powder-2 tsp 
• Coriander powder-1 tsp 
• Turmeric powder-1/2 tsp 
• Small onion-10 
• Green Chilly-3 
• Dried red chilli-5 
• Ginger-1 piece(chopped) 
• Tamarind-a small size 
• Salt-as required 
• Plantain leaves-1 
• Oil 

Preparation:

• Cut and Clean the fish. 
• Make gashes on both sides. 
• Fry grated coconut in a pan. When half fried, add chilly powder. Coriander powder, turmeric powder and salt to it and fry until it turns slight brown colour. 
• Fry dried red chilly and onion in oil. 
• Grind the fried coconut with dried red chilly,onion,ginger,green chilly ,tamarind and salt. Cover the mathi with the ground paste and cover it with a plantain leaf and put it to a pan and cover with a lid. 
• Both side is fried within 20 minutes. 
• Tasty mathi polichathu redy 

serve with rice................

Pickled Sardine

Mathi/Chala Achar/Pickled Sardine

Ingredients

• Sardine/Mathi-1 kg
• Garlic-20 cloves (long strips)
• Ginger-2 big pieces (strips)
• Green chilly-15 (slits)
• Curry leaves-4 strings
• Chilly powder-2 1/2 tbsp
• Turmeric powder-1/2tsp
• Asafoetida powder-less than 1/4tsp
• Fenugreek powder-less than 1/4 tsp
• Salt- to taste
• Mustard seeds-1tsp
• Fenugreek seeds-1/2tsp
• Oil- for frying
• Vinegar-1cup
• Hot Water-2 to 3 cups
• Dry red chilly-5 (slits)

For Marination

• Chilly powder-2 1/2 tbsp
• Turmeric powder-1/2tsp
• Salt- to taste

Cooking Method

• Choose very small sardines ..Small ones best for pickle than big sardines..
• Cut ,clean and wash them properly using salt and vinegar ..
• Then make gashes on each sides..
• Make a paste of chilly powder,turmeric powder and salt ..Marinate the sardines with this masala ..Keep aside for minimum 15 minutes
• Heat 3 tbsp oil in a heavy bottomed non stick pan
• Fry ginger pieces,garlic pieces ,green chilly separately,Keep aside
• Then splutter mustard seeds,fenu greek seeds,dry red chilly and curry leaves one by one
• Then switch off the gas and add all the powders and saute until the raw smell goes..
• Then add vinegar ,boiled water ,salt and roasted ginger-garlic and curry leaves ..Mix well ..Keep aside ..
• Now fry the sardines in batches till they become crisp (dont burn )
• Add all fried fish into the prepared sauce ,mix well and boil well for 10 minutes in medium flame ..
• Check the salt and sourness ..So yummy but simple mathi achar is ready ………….

Beetroot Pachadi

Beetroot Pachadi

Ingredients

• Beetroot-2 small
• Cumin Seeds-1/4tsp
• Water-1/2cup
• Curry Leaves-1 string
• Grated Coconut-1/2 of 1
• Green Chilli-1
• Mustard seeds-1/2tsp
• Curd-1cup
• Salt-to taste
• Coconut Oil-1tbsp
• Ginger-very very small piece
• Dry Red Chilli-2

Preparation

• Cut beetroot into medium size pieces and cook by adding 1/4 cup of water and salt in medium flame.
• When cool ,take a blender and blend this cook beetroot for 1 sec ..(coarsely )
• Now grind cumin seeds,1/4 tsp of mustard seeds ,green chilli, ginger ,2 no of curry leaves ,coconut and enough water to a smooth paste ..
• Add this ground paste to the cooked beetroot (ground ) and mix well..
• Allow to boil on low heat .
• Now pour 1cup of thick curd to the blender and just blend .
• Pour this to the gravy and mix well and cook for 1 minute for 1 minute by stirring continuously..
• Add salt to taste 
• Then remove from the heat ..
• Finally splutter mustard seeds,dry red chilly and curry leaves .Add this to the curry and mix well..