INSTANT SEMOLINA IDLIS / INSTANT RAVA IDLIS

Rava idli is a popular breakfast recipe from South India, originated from the tiffin centers in Udipi. Unlike the traditional idlis made with rice , urad dal batter which is fermented, these can be instantly made without any advance preparation like soaking and grinding. Rava is sauteed with tempering ingredients, cooled and sour yogurt is added. Adding a little bit of eno is optional which has been adapted by many to give a nice and fluffy texture to the idlis.

Ingredients:
Semolina ...................... 1 and 1/2 cups (or as required)
Sour yogurt .................. 1/2 cup
Eno fruit salt ................ 1/2 tsp
Lemon juice ................. 1 tsp
Salt .............................. to taste
Oil ..............................  3 tbsps
Mustard seeds ............1 tsp
Urad dal .................... 1 tsp
Asafoetida ................. 2 pinches
Curry leaves ............... few (chopped)
Cashew nuts ............... few (broken into pieces)

Method:

1.Heat 2 tbsps of oil in a pan. Add asafoetida, urad dal and mustard seeds. When they crackle add the cashew pieces and curry leaves. Tip in the semolina, add salt and saute for a minute. Let it cool.

2. After cooling add the whisked yogurt and enough water to get a thick consistency. Set it aside for 10 to 15 minutes. It might thicken on keeping. Add little water and adjust the consistency. Just before making the idlis add the eno and squeeze little lime juice overit. It becomes frothy. Immediately stir it well.

3. Grease the idli moulds with the remaining oil and spoon the batter into them.

4. Steam them for 10 to 12 minutes.

5. Open the cooker after it is cooled.

6. Remove the idlis.  Serve hot with chutney and sambar









Note: The sauteed rava along with the tempering ingredients can be made and stored for convenience. You can also freeze it in zip lock bags.

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This recipe is part of the "A-Z Recipe Challenge" in a facebook group wherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet of the month is S and I have chosen semolina as my ingredient and made these instant idlis. 

You may also like:

Idli Waffles

Ragi Idlis

Idli Burgers

BAJHRI JO DHODHO / BAJRE KI ROTI / PEARL MILLET FLAT BREAD

 Bajhri jo Dhodho  is a traditional Sindhi style bajre ki roti / bhakri which is mostly eaten in winters. Lot of green garlic is added along with finely chopped onion and  green chillies.This is served with curd and pickle. It pairs well with mint and coriander chutney also.  The same way we make jowar ki roti / Juar Jo Dhodho also. Dhodho with green chutney is also distributed like prashad in Sindhi temples after the satsang.

Bajra / Pearl Millets 

Pearl millet or bajra is a rich source of many nutrients including dietary fibres, antioxidants, and magnesium that can build up your immunity and keep infections like cold and cough at bay.

How Much Should You Eat ? -

Due to its high nutritional value, bajra is a great winter cereal that can be used in various dishes, both sweet and savoury. Bajra roti contains more energy and protein as compared to the normal wheat roti. However one should consume it in moderation as anything in excess can be harmful. The amount of consumption depends on one's personal diet and health conditions and Nutritional needs.

(information - Google)

This recipe is part of our monthly challenge in a facebook group where we are paired with a different partner every month. We select two secret ingredients for each other and prepare the dishes using them based on the selected theme. This month the theme is - Fresh Winter Vegetables suggested by Preethi Prasad. You must try out her Gongura Koora (sorrel leaves curry) which is a tangy preparation from Andhra Cuisine.

I am paired with Swaty Malik who is an excellent cook . I have tasted her food and can vouch for it. Do check out her website for delicious recipes. Her healthy Kale and Spinach Saag with non fried paneer koftas  is worth trying.

I was given Ajwain / Carom Seeds  and Green Chillies by her. I chose Green Garlic as my Winter Vegetable and made these traditional Sindhi Bajre ki Roti which is called Bajhri jo Dhodho in Sindhi . 

I had given Swaty Rock Salt and Chat Masala and she used these ingredients and made a flavourful Bathua ke Raita. Bathua is a winter green and very nutritious.  

Ingredients:

Bajre ka ata / pearl millet flour ..........  2 cups

Whole wheat flour ............................ 2 - 3 tbsps

Fresh garlic with greens .................. 1/2 cup

Onion  (finely chopped) .................. 4-5 tbsps 

Green chillies (crushed ) .................. 2-3 

Coriander leaves (chopped) ............. handful 

Ajwain / carom seeds ...................... 1/4 tsp 

Salt ............................................. to taste

Ghee or oil .................................. as needed 

Warm water ............................. for kneading.

Method:

1. Mix all the ingredients in a large platter for kneading. Add a tbsp of ghee and salt to taste.

2. Knead adding warm water as needed to make a soft and pliable dough. Set aside.

3. Roll out rotis dusting sufficient flour slightly thicker than the normal ones. If you can manage making by patting them like our elders did you can do that. I prefer rolling them out.

4. Transfer them carefully with the help of a wide spatula on to a griddle.. Roast them well flipping the sides. Spoon a little ghee on them.

5. Make all the rotis in the same way.

6. Serve them with curd and pickle. It pairs well with mint and coriander chutney also.

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You may also like:

Juar jo Dhodho / Jowar ki Roti

Healthy Greens Roti

Quinoa Rotis 

ALOO SAMOSA / PUNJABI SAMOSAS DHABA STYLE

 Samosa is one of the most popular snack or street food. These days people tryout so many variations for the filling but nothing can beat the traditional potato samosa. I have added some fried cashew bits and raisins soaked in hot water to the spicy potato stuffing. They taste so good specially when you serve with masala chai as an accompaniment. 

Ingredients:

For the dough:

All purpose flour ..... 2 cups
Shahi jeera or ajwain .... 1/4 tsp
Oil ............... 2 or 3 tbsps 
Salt .... to taste 
Water ... for kneading

For the Stuffing:

Potatoes ...... 3-4 large or as needed
Cashew nuts .... handful 
Raisins ............ 2 tbsps
Cumin powder ... 1/2 tsp
Red chilli powder ...  1/4 tsp
Garam masala powder ... 1/2 tsp
Turmeric powder ..... 1/4 tsp
Salt ... to taste
Amchoor powder ......... 1/4 tsp or more .. as you like 
Green chillies ........ 2 (finely chopped)
Coriander leaves .. handful
Oil ................. for frying.

Method:

1. Mix the ingredients for the dough. Knead them in to a soft and pliable dough and set aside.

2. Boil the potatoes. Peel them and cut into small pieces. Soak the raisins in hot water.  In a pan heat little oil. Saute the potatoes with all the spices, green chillies and salt.  Fry the cashew nut bits in little oil. Add the cashews, soaked raisins, coriander leaves to the potato mixture.

3. Roll out a portion of the dough and cut into halves.. With a finger apply water on the edges and fold them into a cone shape.

4.  Fill a little stuffing and seal the edges pressing them firmly with your fingers. Make all the samosas in this way.

5. Heat oil and fry the samosas on medium flame until crisp and golden.

6. Serve with any chutney or sauce of your choice.

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You may also like:

Keema Samosas

Bori /  Bohri Samosas

Plaited Samosas 

RAISIN AND OAT COOKIES

 Here is an easiest cookie recipe that you might have made so far and a healthy one too. All you have to do is mix all the ingredients together, shape the cookies and bake them. Sounds interesting isn't it ? 
These cookies have a soft and chewy texture inside and a little crispy on the edges. Each bite is loaded with the sweet burst of the raisins and you will surely like them. 

Using Oats in your daily diet:

Oats and oatmeal are packed with fiber, protein, and tons of vitamins and minerals. They are such a versatile food and can be incorporated into practically any meal of the day.

Health Benefits of Raisins:

They have a plethora of health benefits, which include improved digestion bone health, iron levels, blood flow, fertility, and sleep. They have also been known for boosting energy, as well as for their positive impact on eyes, teeth, and hair

Why it is good to use Olive Oil:

It is rich in antioxidants. The main fat it contains is monounsaturated fatty acids (MUFAs), which experts consider a healthful fat. 

(Information Source - Google)

Ingredients:

Oats ..... 2 cups
Raisins ... 1/2 cup
All purpose flour .... 1/2 cup
Organic jaggery powder ... 1/2 cup
Olive oil .................... 1/2 cup
Eggs ....................... 1
Vanilla essence ....... 1 tsp
Baking soda ........... 1/4 tsp
Salt ........................ 1/4 tsp
Cinnamon powder ... 1/2 tsp

Method:

1. Break the egg in a large mixing bowl and whisk it.

2. Add all the ingredients.

3. Mix with a spatula.

4. Take a small portion on you palm and shape the cookies.

5. Spread them on a parchment paper in a baking tray leaving space between them.

6. Bake them in a pre-heated oven at 200 C for 10 - 12 minutes.

7. These cookies appear to be softer but will harden after cooling. 

8. Let them cool well before removing them.

Watch the recipe video

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This recipe is part of the "A-Z Recipe Challenge" in a facebook group wherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet of the month is R and I am presenting these healthy Raisin and Oat Cookies

Note: 

In the place of olive oil you can also use butter or any vegetable oil that has no smell.

Organic jaggery can be replaced by normal sugar or brown sugar.

You may also add nuts or chocolate chips.

You may also like

Healthy Sugar-free Oats and Fruit Cookies

Brazilian Cornmeal Cookies

Emoji Cookies / Kids Special

BLACK EYE BEANS CURRY SINDHI STYLE / CHAUNRAN JI BHAJI DAAGA MEI

This is the Sindhi style Black Eyed Bean Curry made in caramelized onion gravy. In Sindhi we call it Chaunran ji Bhaji. It is usually served with phulkas/ rotis.

Ingredients:
Black eye beans - 1 cup or as needed
Onions .............. 1 cup (sliced)
Tomatoes ........... 1 large or 2 small
Green chillies ... 1 or 2
Ginger paste ..... 1 tsp
Garlic paste ....... 1 tbsp
Cumin powder ... 1 tsp
Coriander powder .. 1/2 tsp
Turmeric powder ... 1/2 tsp
Red chilli powder ... 1/2 tsp (or as you like it)
Coriander leaves .... handful
Salt .................. to taste
Oil .................... 2 + 2  tbsps

Method:
1. Soak the beans for few hours.
2. Boil them adding little salt. Drain and set the water aside for gravy.
3. Heat 2 tbsps oil and fry the onions until brown in colour.
4. Add chopped tomato, green chillies, ginger and garlic paste. Saute a bit and add 1 cup water.
5. Simmer to cook. Allow it to cool. Mash it to a paste.
6. Now in a different pan add 2 tbsps oil . On low heat add the spice powders taking care not to burn them.
7. Stir in the onion paste and the boiled beans.
8. Add salt and the water left over from boiling the beans. Check the quantity as per your preference of the gravy. (thick or thin)
9. Simmer for couple of minutes and add the coriander leaves.

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Swanjhro / Drumstick Flowers Curry

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QUINOA AND EGG MUFFINS / SAVOURY BREAKFAST MUFFINS

 

Eggs are a preferred and versatile breakfast food. We can have them boiled, poached, fried, scrambled eggs, French toast or an omelette with various add-ons. Here is one more delicious protein packed  breakfast recipe that the egg lovers are surely going to fall in love with, Quinoa and Egg Muffins. I have added onions, bell peppers, mushrooms, cheese and coriander leaves. There are many more add-on options like ham, bacon, pasta, boiled or minced chicken, spinach, basil .. etc etc. 

Eggs :  

Eggs are a good source of protein and several minerals that can be hard to get in other foods, such as iodine and selenium. “Eggs are also one of the few foods that are naturally a good source of vitamin D., which helps build strong bones with the help of calcium,

Quinoa :

Quinoa has many properties that make it a weight-loss-friendly-food. It’s higher in protein than similar foods, such as rice, corn, and whole wheat. It is good to include it in your daily diet. These days it is easily available in various forms like grains, flakes and flour. You can add the boiled quinoa in your soups and salads too.

 Check out how to boil quinoa perfectly to a grainy texture - HERE 

Now let's proceed with the recipe.

Ingredients:
Cooked quinoa...... 1/2 cup 
Eggs .................... 4 
Onion ................ 2-3 tbsps (finely chopped)
Tomatoes ............ 2 tbsps (diced after removing the juice and seeds)
Green chillies ...... 2-3 (finely chopped)
Sauteed mushrooms ... 1 tbsp
Red, yellow & green bell peppers / capsicums  ..... 1 tbsp of each (diced)
Coriander leaves ...................... handful (chopped)
Cheese (grated) ........................ 2-3 tbsps
Salt ....................................... to taste
Black pepper ........................ 2-3 pinches 
Oil .................................. little for greasing the moulds.

Method:
1. Break the eggs into a large bowl. 
2. Add salt and whisk them until fluffy.
3. Now add all the ingredients and seasoning. (except oil).
4. Stir them well.
5. Grease the muffin moulds with a brush. 
6. Pour the egg mixture into them. 
7. Garnish with some bell pepper pieces and sprinkle black pepper or chilli flakes.
8. Pour some water in a baking tray and place the prepared moulds.
9. Bake at 200 C for about 20 minutes or until done. After 15 minutes you can open the oven and put some cheese on top if you like.
10. Insert a knife around the edges to  un-mould them easily.
11. Serve with ketchup or any sauce of your choice.

Watch the recipe video

This recipe is part of the "A-Z Recipe Challenge" in a facebook group wherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet of the month is Q and I am presenting these delicious Quinoa and Egg Muffins 

       

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More Muffin Recipes :

Tangier Keema & Macaroni Muffins 

Colourful Idli Muffins / Beetroot, Carrot & Spinach Muffins