Instant Rava Idli Mix

Instant Rava Idli Mix for quick breakfast make this Rava Idli mix and store weeks ahead for making Instant breakfast anytime of the week

Rava idli is a variation of the popular South Indian breakfast item, idli, made with rava (semolina) or Bombay rava.

Breakfast is an important meal of the day, Morning you can prepare various breakfasts and most of the South Indian breakfasts need pre-pep, like Idli or dosa need to soak & ferment the batter which takes time

For those with busy schedule try making Instant breakfasts which do not need pre- prep this way Instead you can makeInstant Idli & dosas even Paniyaram(Appe) Instantly

Follow this Recipe:
Ingredients

Bombay Rawa(Semolina): 2 cups

Green chilies: 2-3

Curry leaves: 5-6

Ginger grated: 1sp

Oil: 3sps

Mustard seeds: 1tsp

Bengal gram dal(chana dal): 1tbsp

Cashew nuts: 1/2 cup

In a Deep dish add Oil & temper Mustard & Bengal gram dal

Add add chopped curyleaves, green chilies chopped &

grated ginger

Add rawa & Roast on slow flame for few min till lightly brown

or tossed

Cool this Mixture , store it in Air tight container for weeks,

Instant Rava Idli mix is Ready use it as and when required

Making of Rava Idli:

It is a speciality of the state of Karnataka in India and a very

popular restaurant dish of MTR Restaurant who Invented this dish.

Rava-Idli translates to semolina-idli . It is usually found in 

restaurants that serve the Udupi cuisine. Rava idli is served

hot and is to be eaten along with Saagu and Coconut 

Chutney or Sambhar. A dash of Ghee poured on the top of 

Rava Idli adds to the overall taste.

Method of preparing For Soft & Fuffy Rava Idli take the above

Semolina Mix add Vegies & Curd & lastly add Fruit Salt, this
givesyou the Fluffy Texture

Ingredients while steaming Idli 1 cup yields 8-10 idlis

Chopped Carrots & beans: 1/2 cup

Coriender leaves

Curd: 2cups

Eno(fruit salt): 1 satchet(5grms)

Batter: To above rawa mix of 1 cup add- 1 cup curd mix add

salt to taste & leave 2-3 min

Then add 1cup curd again & mix add salt to taste mix

Add finely chopped carrot, beans coriender

[if batter is very thick can add bit more curd not water]

Grease the Idli Mould with little Oil & Keep the steamer ready

Switch on the gas & keep Idli maker let it be ready

Then Quickly add Eno 1 satchets(5grms) mix

Quickly Pour 1-2 sps of batter in each Idli mould

(Do not Overfill the Idli moulds as it may Rise a bit)

Steam in Idli moulds(like any other steamer water at the
bottom)

Steam for 20-25 min on Medium Flame & serve hot with

chutney/ Sambhar, Soft Rava Idli is ready to serve

Red Rice(Boiled Rice) Idli

South Indian special breakfast Idli This time healthy Red Rice Idli make fluffy soft Idli's at home easily combine it with spicy Garlic chutney enjoy this healthy combo

Red Rice is very healthy, but it takes time to cook so you need to soak it little longer before grinding, this is a fermented Idli just like other Idli it needs overnight fermentation

This Idli is usually steamed in a cooker container using a banana leaf under it, this is called Ramanad in konkani. it gives it a distinct taste bcoz of banana leaves, You can make it in Idli moulds also as i have made here

Ingredients for Idli
For Idli Batter:
Urad Daal: 1 cup
Red Rice(Boiled Rice): 3 cups

Soak Red (Boiled Rice)Rice in a separate container for 8 hrs
Soak Urad Dal  for in another container for 4 hrs 

Wash & Grind Urad dal with little water to fine paste
Remove in a big vessel
Then Wash & Grind soaked Rice with little water to a coarse paste, mix this with Urad dal
Keep in warm place to Ferment Overnite (6hrs)

Procedure is as follows:
After fermentation when making Idli in the morning add Salt to batter & mix
Grease the Idli mould with Oil
Pour a laddle full of Idli batter in each section of Idli
Keep in Idli steamer(Keeping water below)& steam for 20 min

After 20 min switch off the heat & let it cool down a bit
Then remove the Idli stand, let it release its steam a bit
Then with help of a wet spatula(ie dip the spatula in water)
Remove the Idli from each section & serve
Breakfast is ready, Serve Idli with Gralic chutney

Recipe for Garlic chutney:
Coconut: 1/2 cup
Red chilies: 1-2
Garlic: 4 flakes
Groundnuts: 1/4th cup(Optional)
Tamarind little 
Salt to taste

For the Red chutney:
Roast the groundnuts for 5 min till its brown(optional)
Cool it down completely
Remove the skin by rubbing it in your palms
Add this along with all ingredients listed under red chutney
In a blender first make powder of all ingredients then add water 1/2cup
Make a smooth paste, Spicy Garlic chutney is Ready

Enjoy super breakfast of Red Rice Idli with Garlic chutney

Coconut Rice

Comfort food, coconut rice is flavourfull rice mildly spiced, tasty one pot meal so easy to cook

Rice dishes cooks fast in pressure cooker, this one pot meal is a quick rice dish can be made in a jiffy, Bieng a south indian I love coconut rice and many other Quick rice dishes click here for recipes: Jeera Rice, Mint Rice, Mushroom Rice, Soya biryani, Schzewan fried rice, Pudina Pulav,  Veg fried Rice

I had made this coconut rice along with Kathal sukka, this is also a great combo as the rice is mildly spiced. try this quick fix easy recipe which can be made for Kids Lunch box

Ingredients for the Coconut rice:

Rice: 2 cups

Cinnamon: 1inch

Bay leaves: 2

Green chili: 2

Onion: 1

Coconut grated: ½ cup

Peas: 1 cup soaked

Potato: 1 large

Tomato: 2 small

Ghee 3-4 sps

Turmeric little

Salt as per taste

Method to follow:

In a blender add coconut along with green chilies add little water & make a course paste

In a pressure cooker add Ghee once heated add cinnamon & bay leaves

Then add onion julians and fry nicely, then add tomato & fry till mushy

Add washed peas & cubed potatoes mix

Add washed & drained rice & fry for 2 min, add the course coconut paste mix it nicely

Add 4 cups water & close the lid, put the Pressure whistle & cook for 2 whistles

Once the cooker releases pressure, open & fluff it with a fork

Flavourfull Coconut Rice is ready for lunch enjoy it with kathal sukka

Raw Jackfruit Sukka

Raw Jackfruit (Kathal) Sukka, spicy tasty Raw jackfruit & pulses cooked in thick coconut mix makes this ideal Side dish with Rice

Typical Coastal Delicacy Raw jackfruit is used in many ways, this is a famous dish in konkan belt, using coconut. Raw jackfruit called as Kadghi Chako in konkani this lipsmacking spicy dish is loved by everyone. 

South Indian preparations of raw jackfruit includes, Raw jackfruit gravy with legumes/Pulses, Even rice dishes such as Raw jackfruit biryani & Raw jackfruit prawns gravy are very famous.

Try this Spicy Raw Jackfruit (Kathal) Sukka with pulses and combine it with chapathi or Rice, I have served it with coconut rice

Ingredients:

Raw jackfruit: 1 small
Mixed pulses(rajma & lobia): 1+1/2 cup
Coconut: 2 cups
Dry Red chilies: 8
Urad daal: 1 tbsp
Coriender powder: 2tbsps
Tamarind: 1sp
Oil: 2sps
Mustard seeds: 1tsp
Curry leaves: 1 spring

Raw jackfruit must be deskined(thick green skin must be excluded)
Then cut the inside part into cubes, pressure cook it with water for 2 whistles
Similarly cook the pulses in pressure cooker & cook till soft

In a small pan add 1 sp oil & roast Urad daal & red chilies till changes color switch off gas
Remove on a plate & in same pan roast coriender powder slightly(no need of switching on gas pan will be hot) remove

In a Blender add coconut, Roasted red chilies, urad daal, coriender powder, tamarind and little water
Make a coarse paste, your thick coconut mix is ready

In a deep dish. Add oil then add mustard seeds once it splitters add curry leaves
Then add the coconut mixture & fry 2 min add little water add salt
Mash the cooked Raw jackfruit & add then add the cooked pulses(with little water) mix well

Cook for 10 min on medium heat with lid, stir in between. this should e cooked till its thick sukka
Spicy Raw Jackfruit (Kathal) Sukka with pulses is ready, I have served it with coconut rice

Chicken Biryani

Chicken Biryani simple Biryani full of flavour cooked in Pressure cooker, you can make this dish in a jiffy, this can be served with mughlai chicken gravy . Try this Easy to make Chicken biryani & Mughlai chicken recipe

One Pot chicken Biryani. This time cooked together Rice & chicken gives this dish extra flavor & makes it more tasty, so try this chicken Biryani & Relish the biryani taste

Ingredients Required:

Chicken: 500 grms
Basumati Rice: 2 cups(300grms)

To marinate:
Curd: 1 cup
turmeric little

To temper:
Oil: 3-4 sps
Cloves: 4-5
Cinnamon: 1 inch
Bay leaf: 2
Onion: 2 sliced
Ginger Garlic paste : 2sps
Green chilies: 2-3
Coriender leaves: handful
Tomatoes: 2 chopped
Pudina: 1/2 bunch
Mutton masala: 2sps

Method to prepare:

Wash the chicken thoroughly & rinse, then Marinate with curd & turmeric & keep aside
Soak Basumati rice in water for 15 min
Chop all the rest Ingredients & keep it ready

Procedure to follow:

Heat a pressure cooker, Preferably Handi style with Nonstick coating
Add Oil & once heated add whole Garam masalas Cloves, Cinnamon, Bay leaf
Then Add Green chilies & Onions & fry then add gingergarlic paste & fry further
Now at this stage add chopped Pudina & fry

Then add Tomatoes & fry it till mushy
Add the marinated chicken & give it a mix cook for 2-3 min

Now add coriander leaves fry nicely
Add the Biryani/Mutton masala(or Garam masala) & mix add salt to taste
Wash the Soaked Basumati Rice(or Normal sona masuri) & drain water add this to the cooker

Add 3 cups water(500 ml)(1:1.5 ratio) & mix bring this to a boil
Turn the Heat to medium or low (if its not non stick keep on sim)
Once it starts bubling close the lid & pressure cook for 2 visels

Let the Pressure Cooker Cool down completely, Then once all the pressure is released Open the lid

Wait for 2-3 min let the steam settle down, then with a fork just  fluff the biryani
Dont Over Mix it just separate with the help of fork, Then Serve Portions using a spatula
Chicken Biryani is Ready Serve it with Mughlai chicken & Yogurt(Raita)

Note: I have Used Sona Masuri Rice you can use Basumati Rice any brand
Can flavour biryani with any masala, Biryani masala(Aachi), I have used Aachi mutton Masala

Mughlai chicken

Mughlai Chicken gravy, Creamy chicken gravy this is a Rich gravy made using Cashew paste which gives it a nice creamy texture

Mildly spiced chicken gravy this creamy mughlai chicken can be served with any Indian bread/ Fragrant Rice dishes. Check out other chicken gravy recipes: Chicken Kurma, Bhuna chicken, Butter Chicken, Pudina chicken

Ingredients:

Onion: 2

Green chili: 2

Cashew :6-8

Tomatoes:2

Bay leaf:1

Cloves: 4-5

Cinamon:1/2 inch

Ghee/butter :2sps

Red chilli powder: 1 sp

Coriender powder: 1sp

Kasuri methi: 2sps

Chicken: 500 grms

Procedure to follow:

In a dish add chopped Onions & Green chili add water & cook for 10 min till everything softens cool it down

Once its cooled blend it with little water to form a paste this is the base of gravy

Heat Ghee  in a thick bottomed pan and add whole spices Bay leaf, Cloves, Cinnamon then add tomatoes & cook till its mushy

Add little salt & chilli powder to the tomatoes this way it will cook soon & become mushy

Then add the above paste of onions & cashew & cook for 5min

Add rest of chilli powder & coriander powder mix now add the chicken pieces & cook with lid for 5 min adding little water

Lastly add salt to taste & Kasuri methi & Cook for 5 min 

Mildly spiced chicken gravy is ready to serve.

This Creamy chicken gravy can be served with any Indian bread/ Fragrant Rice. I have served this with Chicken Biryani

Enjoy this Creamy Mughlai Chicken gravy