Instant Rava Idli

Preparation Time:     30 mins

Ingredients:   

• Rava: 1 cup (medium thickness)
• Finely chopped green chillies: 2-3
• Channa Dal: 1 tea spoon
• Grated carrot: 3/4 cup
• Mustard seeds: 1/2 tea spoon
• Soda: 1/4 tea spoon
• Finely Chopped Ginger: 1 spoon
• Freshly grated coconut: 1/4 cup
• Coriander leaves: 2-3 strands
• Yogurt or curd: 1 cup
• Oil: 1-2 table spoon
• Salt to taste

 Directions:      

• Heat the oil and add mustard seeds.
• When they start popping, add ginger chopped, green chillies, chana dal and allow them to splutter for sometime.
• Reduce the heat and immediately add rava, mix well.
• Add salt, soda, carrot, coriander leaves, coconut, curd and mix well.
• Leave it for around 30 mins ( something like fermenting).
• Smear the idli cups with a little oil or wet it with water. this will prevent the idlies from sticking to the surface
• and helps in easy clean-up.
• Steam for around 12-15 mins in a pressure cooker .
• Serve hot.   

Healthy Moong Dal Salad

Healthy Salad (Moong Dal salad)

Preparation Time:     10 mins (excluding the time taken to soak the moong dal)

   Ingredients:      1/2 cup moong dal (washes and soak the moong dal for 1 hour)

                               1 cup cucumber finely chopped

                               2 green chillies finely chopped

                               2 spoon fresh coconuts (grated)

                               1/2 tea spoon salt

                               Coriander leaves

           Directions:      Drain the water from the moong dal

                                   Add the cucumber, green chillies, coconut, coriander leaves &salt

                                   The moong dal salad is ready to serve

Rasmalai Recipe

Preperation Time: 20 mins

Ingredients:

7Cups of milk (4 cups to prepare the chenna and 3 cups for the ras)

1 1/2 cups of sugar

2 tablespoons lime juice diluted with 1 spoon water

cardamom , pista, almonds

Method of preperation:

1. For the liquid base(ras):

a) Boil 3 cups of milk

b) Add sugar according to the sweetness required , sprinkle cardamom powder, chopped

pistas and almonds. Allow it to cool

2. For the rasmalai balls :

a) Boil 4 cups of milk for abt 3-4 mins, keep stirring

b) Add the lemon juice to the boiling milk to curdle the milk, continue stirring ( you will see

the water getting seperated from the chenna).

c) Drain it in a thin muslin cloth or handkerchief .Hold it covered with the cloth in the running

water below the tap.Press the cloth tightly and drain the excess water.

d) Remove the chenna out of the cloth in a plate and mash it nicely and make small balls.

3. For the rasmalai balls to cook in the sugar syrup :

a) In a pressure cooker add 3 cups of water and 1 cup of sugar.

b) Add the above said rasmalai balls to this syrup and bring to 2 whistles.

c) After the pressure cooker is ready to open, remove the rasmalai balls and slightly press

it to remove the excess water.

d) Now add the rasmalai balls to the ras(above said liquid base which is cooled )

e) Refrigerate it and serve it cool.