Instant Rava / Sooji Appe

After reading this recipe i was dying to prepare it but couldn't find time at all...for a long time.
Today as soon as i came from office..i started making preparations for this recipe.
Hope you all like it :)
I couldn't take the pics properly,but couldn't wait to prepare the recipe again and wait till that time...please excuse me for that...

Kitchen Tool: Appey patra

Preparation time : 5 min + 60 min to soak
Cooking time : 7-8 minutes

Prepares: 15-17 appe

Ingredients:
1 cup Rava( barik rava) / chiroti rava / Fine Semolina
1 and half cup curds

green chillies finely chopped as per the taste
salt to the taste
grated ginger
curry leaves finely chopped
coriander leaves finely chopped
2 Table spoon Chana daal/Bengal gram
1 small tea spoon baking soda
2-3 Onions finely chopped

Procedure:

1. Soak the chana daal in water for 1 hour.
2. In a separate bowl mix rava and curds with enough water to make thick batter ( medium consistent ). cover it and leave it for soaking for 60 minutes.
3. Add soaked chana daal in mixture.
4. Stir well, add onion,green chillies,curry leaves,ginger,coriander leaves,salt.
5. Add baking soda.
6. Sprinkle oil on appey patra/molds ( non stick) properly.
7. Let it(molds) become enough hot.
8. Pour the batter in each of the hot molds.
9. Cover the pan for some time 5-6 minutes.
10. Check once with the wooden spoon.(After5-6 minutes you will see the sides of the molds are opening; that is appey is getting cooked. But when we dip the spoon in middle it might have not. So wait until it is cooked properly. But once you flip the appey and it is proper brown color with crisp you do not need to cook that side again.)
11. Sprinkle little oil in a way that it will flow towards the side of the molds.
12. Once the underside is cooked properly, you can see crispy, brown colored appey, flip the appey with the wooden spoon.
13. Once both sides are done, remove appey from molds, and serve hot with coconut chutney or groundnut chutney or Dates-Cocum chutney( Recipe available on khaughar).

Note: Add soda just before putting batter in the molds. Add it just a minute before cooking. And mix well in the batter before pouring the mixture in molds.

Healthy Curry Leaves:
It has zero calories , 2.5% oil; beneficial in constipation,stomach problems,vomiting,spots and rashes, gives black hair( for grey hair problem) and also considered as a blood cleanser and has strong iron content.

Happy Eating :)

Sweet Pumpkin Raita (काशिफळाची कोशिंबीर )

This recipes is well known in Maharashtra .. so wouldn't be a new/creative post for marathi people :)...
but am posting it for my Bangalorian friends..hope they would find it innovative :) because it is something new here...

Preparation Time 15 Min.

Ingredients:
250 gm Sweet pumpkin cut into square pieces.
2-3 Onions finely chopped .
You can sweet ppumpkin in less quantity as well, depending in how much raita you want, decide the quantity of pumpkin and then onion.
Green chillies as per the taste / OR red chillies
salt to the taste
1 tea spoon sugar
cumin seeds,mustard seeds for the tempering
Coriander leaves Finley chopped
1 cup curds
1 table spoon oil for tempering
curry leaves

Procedure:

1. Boil the pumpkin pieces in cooker for about 3-4 whistles.
2. Once it cools down, mash the pumpkin well with hands.So that no lumps will be there.
3. Pour cut onion,green chillies,sugar in it.
4. Mix well.
5. In a mixing bowl take the curds and churn it for 1-2 minutes.( This should be done for every kind of raita in order to avoid watery extensions in raitas )
6. Now add this curds in the mixture of pumpkin.
7. Mix it well but not too much otherwise the it may become pasty. The mixture should be little rough maintaining the originality of the pumpkin.
8. Heat the oil, put mustard seeds,cumin seeds,coriander leaves and then pour this tempering on mixture.If you have taken red chillies instead of green, then instead of putting directly, put red chillies in the tempering.
9. At the end, just before serving, add the salt. So that The mixture wouldn't leave water.

Health Benefits:

Pumpkin improves immune function , reduces risk of diseases like cancer and heart problems.It contains vitamins A,C,E and calcium , iron, magnesium,zinc,folate.

दाक्षिणात्य पद्धतीचा पुलाव - Pulao

साहित्य :

१ कप तांदुळ

३ ते ४ कांदे उभे बारीक़ चिरून घेतलेले

200 ग्राम पत्ता गोबी उभी बारीक़ चिरून

७ ते ८ हिरव्या मिरच्या किंवा चवीनुसार घेणे

५ ते ६ पाकळ्या लसुण

मूठ भर मावेल इतपत पुदीना

कोथिम्बिर

अध्रक किसुन घेतलेला

दालचीनी १ काड़ी

४ ते ५ लवंगा

२ मोठे चमचे खोवलेल नारळ

1 मोठा बटाटा उभा बारीक़ चिरून . finger चिप्स जसे असतात तसा

१ वाटी मटार

१०० ग्राम श्रावण घेवडा

१०० ग्राम गाजर उभा चिरून

चवीनुसार मीठ

पाणी

३ ते ४ मोठे चमच तेल

जीर फोडणी करता

कृती:

कुकर मधेच डायरेक्ट करुयात.

तांदुळ धुवून घेउन पाणी काढून भांड्यात १० मिनिटे ठेवा। तो पर्यन्त मसाला बनवुन घेउयात.

ओला मसाला तयार करण्या करीता : १ कांदा बारीक़ चिरून घेउन तो लसुण , हिरव्या मिरच्या, दालचीनी, पुदीना,अध्रक,लवंगा,खोवलेल खोबर, किंचित कोमट पाणी असा सगळ मिळुन मिक्सर मधून वाटुन घ्या

कुकर मधे तेल गरम करायला ठेवा.तेल चांगल गरम झाल की त्यात जीर,थोडीशी दालचीनी, लवंग घाला.

सर्वात प्रथम चिरलेला कांदा घाला ,कांदा अर्धा शिजत आला की पत्ता गोबी , गाजर, बटाटा ,बीन्स घाला.

सर्वात शेवटी मटार घाला.सीजन नसेल तर frozen मिळतात ते वापरले तरी छान लागतात.

आता धुतलेले तांदुळ घालून चांगल ढवळुन घ्या.

५ मिनिटे तसाच ढवळत राहिल्या नंतर , वाटलेला मसाला घाला.

१:२ ह्या प्रमाणा पणे पाणी घाला .

चवीनुसार मीठ घाला.

१ दा चांगला ढवळुन घेतल्यावर कुकर च झाकण बंद करून 3 शिट्ट्या होऊ दया.

गरम गरम असताना वरून बारीक़ चिरलेली कोथिम्बिर पेरून वाढा.

Tomato Soup ( टोमँटो सूप )

A very common and usual recipe .. but.. thought may be helpful for few ..:)

Preparation Time: 15 Minutes
Coking Time:10 minutes

Ingredients:
3-4 medium sized tomatoes. Pick up nice red fresh tomatoes.
Grated Ginger
Red chilli powder to taste
Salt to taste
1-1.5 Table spoon Corn Flour
water
For Tempering==>
Curry leaves
Cumin Seeds(Jeera)
1 or 2 Small spoon Ghee/तुप

Procedure:

1. Boil the tomatoes in pressure pan/cooker for about 5-6 whistles.
2. After the cooker cools down, take out the tomatoes and remove the skin of tomatoes.Grind the tomatoes along with grated ginger in the mixer( If you want only flavor of the ginger , can avoid grinding it together with tomatoes and add it while boiling).
3. Pour this mixture through a strainer and sieve it finely.As much as possible, take out the puree properly.Throw the tomato sediment after filtering . . seeds etc stuff..You will get fine tomato puree.
4. Heat the ghee in the pan.Put the cumin seeds/jeera ; when they splutter, put curry leaves.
5. Now pour the tomato puree in it. After one small boil, add little hot/warm water in it .Just to have a consistency in soup. Just enough water so that it wouldn't be watery or thick.
6. Stir well.
7. Add salt to taste,little sugar, red chili powder and stir well again.
8. In a small bowl, take little water( normal temperature water 3-4 table spoon) and mix the corn flour in it.Remove all the lumps; it should be a smooth fluid. While adding this corn flour thing, stir the mixture well.
9. Let it cook for 5-8 minutes, once you see the consistency, you can remove it and serve hot hot.

Corn Soup

I had prepared this soup with the sandwich and then just thought that i can start giving recipes which can be prepared together. So this soup can/may go hand in hand with the earlier Sandwich(onion-tomato stuffed).

Preparation Time: 30 minutes including cooking.

Ingredients:

3-4 Corns Or already available sweet corn kernels
1 Table spoon Corn flour
salt to taste
2 tea spoon sugar
Black Paper+jeera(cumin seeds) powder
Lemon juice
Grated Ginger for flavoring ( Almost as lengthy as an index finger) :) i cant tell in terms of inch
3-4 Glass of Water.

Procedure:

1. Start boiling the water in a steel pan; once it is boiled, pour the corn kernels in water along with the grated ginger.( so that ginger flavor comes nicely)


2. Let the kernels boil finely, and allow it to become quite soft.


3. Once you find them enough soft,Put sugar,salt in it.


4. Stir well.


5. Take 4-5 table spoon of water in a bowl and mix the cornflour well with your hands only so that the lumps wont be there.


6. While stiring the soup with spoon, add this corn flour mixed water into it.


7. Stir well and let it cook again for 5 minutes.


8. While serving add little lemon juice and spread jeera-paper ("cumin seeds-paper") powder on it.

Sandwich

It had been long time i bought a Sandwich Patra(Sandwich mold). Which is used on stove and not electric .
It comes in a square shape and inside a diagonal line.. which in turn cuts the slices into triangular shape.
Day before yesterday got a chance to prepare it.. but, my mobile was totally out of charge..and no electricity at home that time.. so couldn't take pics.. :( hope you people will still try this recipe :)

Preparation Time: 15 Minuets
Cooking Time: 2-3 Minutes

Requirements: Sandwich maker (http://images.google.co.in/imgres?imgurl=http://img.alibaba.com/photo/10836619/Sandwich_Maker_PANINI_PRO.jpg&imgrefurl=http://www.alibaba.com/catalog/10836619/Sandwich_Maker_PANINI_PRO.html&h=505&w=597&sz=74&hl=en&start=20&um=1&usg=__Zq9MIjyGZlztAuyJqwLskP-b2aI=&tbnid=5kFSpFo7yrYlaM:&tbnh=114&tbnw=135&prev=/images%3Fq%3Dsandwich%2Bmaker%26um%3D1%26hl%3Den%26sa%3DG)


Ingredients:

Sandwich Bread
2 medium size onion finely chopped
2 Tomatoes finely chopped
Coriander leaves finely chopped
Red chili powder to the taste
salt to the taste
3-4 Table spoon Ground nut powder ( Roasted ground nut powder *)
1 Tea spoon sugar for taste
1 Tea spoon Lemon juice
Butter.

Procedure:

1. Chop the onion , tomato, coriander leaves finely.
2. Mix all the ingredients well. ( add salt at the end , just before you are ready with everything else,so that mixture wouldn't leave water)
3. Apply butter to both the bread slices, put the above mixture inside the slice.
4. Apply butter to the mold and then keep the stuffed slices inside.
   
5. Roast both the sides. It would take around 3-4 minutes.
6. Once roasted nicely, brown color comes. Ready to serve.

Serve Hot Hot with tomato sauce.

* ==> Roast the ground nuts on medium flame of stove in an iron wok.
Remove the skin part and then grind the ground nuts.

TIP: If the mixture you prepared becomes more ,Roast/Deep fry the udad papad and spread this mixture on it and eat ..as we eat Masala Papad in restaurants :)