Wednesday, May 13, 2009

Rawa Puttu

Sooji which is also known as rawa in South India. Called Indian semolina. It is very much popular and essential in India as it makes dishes that are easy, quick and convenient. Great for hot cereals, savory breakfasts/mini meals like upma to exotic Indian desserts like kesari bath/sooji halwa.Semolina is made by processing wheat into tiny, even, pale ivory grains. The texture is almost like coarse grains of sand. here rawa puttu recipe which gives us one more style of preparation in rawa.

Rawa puttu is a simple recipe. kids and elders will love it….im starting my new recipes with a sweet puttu item…here we go……


1 ½ cup Rawa

½ cup sugar

½ cup coconut (grated)

2tsp ghee

½ tsp salt


Roast rawa till golden brown.

After cooling rawa add salt to the rava. Sprinkle 1 cup water mix well
Steam it for 15minAfter steaming transfer the puttu in to a container,and add 1 cup of water and close the lid for 5 min.
so tht the rawa becomes soft.

Mix sugar, coconut and ghee. Serve it hot or cold.
Kids will love it…

1. Coconut can be added more if u like the taste.

2. Even sugar can be added more or less according to the taste.

3. I used idli cooker for steaming. We can use even normal cooker with out putting whistle for steaming.

4. roast the rawa in medium flame so tht it can be roasted evenly.

More items of preparations in rawa,

In southern India rawa is lightly cooked with spices and vegetables into a fluffy savory breakfast called upma it is also flavoured with mustard seeds, ginger and steamed veggies.

Biscuits known as naan khatai are made from medium-fine semolina, ghee, sugar and cardamom.

Some Indian breads use a proportion of semolina in the dough, when fried they seem to puff and stay puffed better than those made with flour. R

Rawa is used in India for hot cereals and added to batter to make a pancake like mix to make rawa dosa and even to make rawa idlis

Rawa is also used in cakes

Friday, May 1, 2009


Hi all,
Missed all of u for 3months...will start as usual and join u all now in singara chennai.....will post new recipes soon....Now im in a round in other blogs and trying out new things from ur blogs......Will join ur hands as soon as possible.....
Divya Mubarak

Saturday, February 21, 2009

Sevai - A type of Idiyappam / Rice noodles

This one of my moms flavoring recipe….As I told before this is one of the style of preparing idiyappam and we used to call it as sevai… We can flavor it with lemon/tamarind and coconut…..many more…….here we go…
3cup Par Boiled rice
Hand full of Raw rice
2 ½ tsp salt.
Coconut oil for greasing hands and seasoning
Soak rice in luke warm water for 2 hours
Grind to smooth paste in grinder. Add salt at the end of grinding,
Take a heavy bottem pan and pour the batter and cook till it becomes thick dough. And grease the hands and make small balls and steam in idli plate.
When the idlis are warm put it in the greased sevai maker (available in shops) and press it.
When all the batter is used up in the same manner, allow the prepared white sevai to cool down.
Spread it in broad plate and separate them using oiled hands carefully,
When this prepared  Sevai we shall prepare :
Lemon sevai :Heat oil add seasonings with green chilli, cashewnuts and curry leaves. Pour over sevai with turmeric powder, squeeze lemon and mix well.
Coconut sevai:Heat coconut oil splutter mustard seeds and urad dhal, add slitted green chilli, add it to the sevai. Fry an amount of coconut in coconut oil with little sugar till light brown colour. Add  it to the sevai.
Tamarind sevai: Prepare thick tamarind pulp as for tamarind rice . Instead of cokked rice add this sevai…

Wednesday, February 18, 2009

Colourful Kashmiri Pulav

Colourful kashmiri veg pulav is my moms wonderful preparation….. she prepares in her own modifications…here is the recipe for all….
2cup Basmathi rice
2no Clove
1no Bay Leaf
2no cardomen
1inch cinnamon stick
1 ½ cup Mixed vegetables (carrot, beans, cauliflower, green peas)
2no Onion Big chopped
2tsp ginger garlic paste
½ tsp Dhania powder
½ tsp Jeera powder
2tsp red chilli powder
1tsp garam masala powder
2tbsp Oil /ghee
1pinch Safforn (dip in milk)
1 tbsp Fried cashew , kismis, badam
½no lemon
Mint leaves hand full
Salt to taste
Wash and soak rice in water for 10 min
Heat oil in a pressure cooker and splutter all the masalas
Add onion and ginger garlic paste. Fry well, Add all the vegetables.
Then add turmeric powder, dhania powder, jeera powder, garam masala and red chilli powder and salt mix all te spices well with the vegetables.
Now strain the rice well and add to the mixture.
Add the required amount of water (5cup of water) and close the cooker.
Keep in sim and cook the pulav . After one whistle cook the pulav for 7 min.
After pressure release, remove the cooker lid, add the saffron and fried cahew, kismis, Badam , lemon juice and mint leaves
Mix well and close the lid and keep it in dum.for 5min and then serve hot with onion raita.

Saturday, February 14, 2009

Paruppu Thuvayal

Toor dhal Thuvayal…..very tasty side dish…. Nice combo for pepper rasam, Vatral kuzhambu…. This is our style…..have a look….this is also my moms recipe…..


2cup Toor dhal

2tsp pepper seeds

2tbsp Coconut (can increase according to taste)

A pinch Asafoetida


2tbsp oil


Heat oil in kadai.

Add toor dhal, asafetida and pepper,

Fry till golden brown. Add salt and coconut. Grind it in to Fine paste.

Serve it as a side dish.

Chow Chow Kootu

Chow chow is my favorite vegetable and  Kootu is one of my favorite. This recipe is one of my favorite and thisis my mothers recipe… is the recipe…have a look…
2no Chow Chow
½ cup Coconut Grated
4Tbsp Moong Dhal
3no Red chilli whole or green chili
2tsp Jeera Seeds
1tsp Mustard seeds
1tsp Urad dhal
2tsp Coconut oil
1 string Curry leaves
Salt to taste
Peel Chow chow, remove the white in center. cut in to small cubes.
Pressure cook chow chow and moong dhal separately. Grind Coconut, red chili and jeera in to fine paste.
Heat oil in kadai, splutter mustard seeds and urad dhal, curry leaves. Add pressure cooked chow chow and dhal.
Add ground paste. Add salt.
When it starts to boil. Switch off the flame and add 1tsp coconut oil.
Serve it with steaming rice.

Sunday, February 1, 2009

Sprouted Green gram Adai

Sprouted Green gram is very rich in proteins and lot of nutrients, People used to say pregnant women should have sprouted green gram which is rich in proteins and folic acid… here is a tasty and very simple healthy  recipe for all…..
250g Sprouted green gram
2no Onion (ground in to paste)
3tbsp Gram flour
1tbsp Rice flour
1tsp Red chilli powder
4no red chilli
4tbsp chopped Corriander leaves
½ tbsp Ani seeds
Salt to taste
A pinch Garam masala
Grind green gram in to paste. Grind onion and red chilli together. Add all the ingredients to it. Mix well. Make the batter in to adai batter consistency.
Heat non stick pan. Pour Iaddle batter in to it. Spread little in circular motion, add very little oil to it. 
Cook one side for 2min till golden brown. Then the other side, serve with sauce or pickle or idli podi.

Sunday, January 25, 2009

Bisi Bele Bath

Bisi (means hot) Bele (means lentils) Bath (means sauce mixed with rice) is a Karnataka special rice dish. It is sunday special dish also. My mothers preperation is different, and i follow her recipe to prepare this dish.Bisi Bele Bath ,a traditional dish of the Karnataka people in india, requires slow cooking of yellow lentils, raw rice and vegetables with aromatic spices.This rice dish is full of carbohydrates,proteins,antioxidants and vital nutrients (vegetables like onions,peas,beans,carrots,potatoes) and tamarind gives u proper digestion. i Just want to share with u my style of preparing this dish. try it out.enjoy.
1½ cup Long grained rice (basmathi rice or raw rice)
½ cup   Toor dhal (yellow masoor dhal can be used)
2 nos    Onion medium ( chopped finely)
2 cup    Tamarind juice (soak lemon size tamarind in 1 cup of water and extract juice)
2 no     Green chilli (slit open)
1½ T    Oil
1 T       Ghee
5 nos    Curry leaves
2 cup    Mixed vegetables (potatoes,carrots,beans,peas)
Bisibele Bath Powder           
1 T       Ghee
1½ T    Corriander seeds / malli
5 nos    Red chilli
½ tsp    Urad dhal
½ tsp    Channa dhal
4 nos    Cloves
1 inch   Cinnamon stick (small)
2 nos    Cardomen (green)
1 no     Bay leaf (small)
10 nos  Curry leaves
1½ T    Coconut (grated)
4 nos    Marathi moggu
½ tsp    Fennel seeds / perum serakam
½ tsp    Jeera seeds
2 tsp     Asafoedita
1 tsp     Mustard and cumin seeds
10 nos  Cashewnuts
4 nos    Green chillies (slit open)
            Corriander leaves for garnishing
            Salt to taste
2 tsp     Raw rice (pachai arisi)
Pressure cook rice and toor dhal to gether with 7 cups of water.
Heat 1 tbsp ghee in a vessel and add all the above spices (in ing 3)and  2tsp raw rice except asafoetida and fry them on low flame for 2 min .Add asafoetida just before you remove the spices off the flame and cool it .Grind the bisibelebath powder and keep it aside.
Cut all the vegetables and extract the tamarind juice . Keep everything ready.
Heat oil and ghee in pan, splutter mustard seed and jeera, Add onion,green chilli, curry leaves and saute well till golden brown. Then add cut vegetables.
Add the 1tbsp Bisibelebath powder, turmeric powder and add tamarind extract. Boil well till the vegetables are 3/4 cooked.add the salt.
Add the tamarind extract to the boiled rice, add 1/2 cup of water and Mix well.(Generally the consistency of the rice is like a thick dosa batter.If u want it little watery then add little more water than required. if want to have thick then reduce the water quantity to 2 cups.).Cook in sim for 5 min.
Toast the cashew and green chillies in ghee and add it to the rice.
Garnish with corriander leaves. Serve hot with appalam and chips or potato fry.

Wednesday, January 21, 2009

BBC Poriyal (Broad beans, French Beans and Carrot)

Beans poriyal is famous in all homes. Many people like it with carrot combination. Here we have added broad beans to it. This z really healthy also. Enjoy this BBC poriyal….. Give a Try
100g Broad beans (finely chopped)
100g French Beans (finely chopped)
50g   Carrot(finely chopped)
1no   Onion (finely chopped)
2tbsp Coconut scrapes
1tsp Mustard
½ tsp Urad dhal
2 no Red chili whole
Salt to taste
Heat oil in a pan . Splutter mustard seeds, urad dhal and red chilli.
Add onion and sauté well, Add all the veggis and sprinkle water, close the pan. Cook in sim . add salt/ mix well. Serve it with puli kuzhambu / sambar etc.

Monday, January 19, 2009

Egg Omelet kuzhambu

Dishes with eggs used to be rich and tasty always. Here we cook egg omelet with shallots and tamarind juice. I used to love it with papad and poriyal. I think this will be the treat for tamarind lovers. Here we go to the recipe….
Ingredients 1
4no Egg
2no Big onion (finely chopped)
1no Green chili (finely chopped)
2tsp Oil
Ingredients 2
1 cup Shallots
5no Garlic
2no Green chili (cut in to 2 half)
2no Tomato (big)
Lemon sized tamarind (extract juice)
3tsp Kuzhambu Milagai podi
1tsp Red chili powder
2tsp Coriander powder
1tsp Turmeric powder
1tsp mustard seeds
1tsp Fenugreek
Salt to taste
Egg omelet
Heat oil in a pan. Add onion and green chili fry till the colour change. Add salt and keep aside. Add the eggs and beat well. Heat oil in tawa and prepare omelets and cut in to 4 halfs. Keep it ready.
For Kuzhambu
Heat oil in a pan. Splutter mustard and fenugreek. Add the shallots and fry till it is done and add garlic, green chilli and tomato.
Fry till it gets smashed and add all the spices given. Add the tamarind extract. 
When it starts boiling and raw smell leaves, add the omelet close the pan and cook in sim.
Serve it hot with Steaming rice and papad.

Sunday, January 18, 2009

King Fish Fry / Vanjaram Fry (tamil)

Fish is fully of proteins and vitamins. king fish is one of the favorite to my family.Vanjaram fry is favorite for my daughter also... she loves it. we used to prepare this fry in this way. here we go

4no King fish (Slices)
1tbsp Red chilli powder
¼ tsp Turmeric powder
¼ tsp Jeera powder
¼ tsp Pepper powder
Salt to taste
1 ½ tbsp Lemon Juice
Water as required
¼ cup oil for shallow frying
Take a Wide mouth bowl. Add all the spice powder and sprinkle lemon juice and mix the spice powders.
Add little water to get a smooth paste out of it.
Apply the paste in the king fish and marinate for 15 min.
Heat oil in tawa. Shallow fry the fish. Fry both the side till golden brown. Drain the oil well and serve hot.

Wednesday, January 7, 2009

Hot & Sour vegetable soup

Soups are really healthy and very easy to make. I had these kind of soups in chinese resturants in baku and in chennai. i taught of trying it out myself with little modification in our indian way....
1no Carrot (diced)
1 no Cauliflower ( florets ) (small)
5 nos French beans (cut in small pieces)
25 g Fresh peas
1 no Onion small ( chopped)
½ no Cabbage small (shredded)
¾ tsp Soya sauce
1¾ tsp Ginger & garlic (finely minced)
1no Small piece bayleaf
1½ tsp Cornflour
2 T Butter
1 tsp Green chilli sauce
3 cup Water (for boiling)(increase or decrease)
Pepper powder (black or white) as per taste
1 tsp Ajinomoto (optional)
¼ tsp Red chilli (crushed)
Salt (as per taste)
Grated cheese for garnishing
Cut all the vegetables and heat butter in a pan.
Put ginger, garlic ,onion and vegetables.add ajinamoto.
Mix the vegetables properly and fry the vegetables for about 3 minutes.
Put water and allow it to boil.Close the pan for boiling the vegetables.
Combine cornflour in ½ cup cold water and add to the soup,
Stir it simultaneously.
Keep it to boil again.
Add chillisauce, soya sauce and sugar
boil till it becomes thick and transparent.
add pepper powder, crushed red chilli and salt as per the taste.
garnish with cheese and serve hot. Enjoy.

Friday, January 2, 2009

Chilli bajji fry

Chilli fry is famous in chennai sundal shops. it is spicy and tasty too. It is very simple and really tasty....
10 no Bajji Milagai (Chilli)
oil for deep frying.
Making bajji batter:
1 cup bengal gram flour
1/4 cup rice flour
1 tbsp Maida
salt and chilli powder for taste
2 pinch cooking soda
1 pinch Asafoetida
1 pinch red colour (optional)
Mix Bajji batter little thicker than usual batter mixing.
Dip the chilli in batter carefully.
and deep fry it in oil as usual bajji. Fry all the bajjis and
drain the bajjis well and cut the bajji into small circles and keep it ready as shown.
now heat the oil again in medium flame and deep fry the cut bajji in oil till it becomes crisp.
serve hot with Masala sundal or we can have it as such.
U can try out this recipe with normal chilli also. enjoy this spicy snack.
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