Rava Kichadi

Ingredients

Roasted Rava - 1 cup (200 grams)
Capsicum - 1
Carrot  - 2, medium sized
Green chilly - 3, finely chopped
Green peas, Potato, Beans - optional
Ginger
Salt
Sunflower oil - 6 tablespoon
Mustard - 1 teaspoon
Bengal gram (Kadalai paruppu) - 1/2 teaspoon (Half teaspoon)
Urid dhal (Ulutham paruppu) - 1/2 teaspoon (Half teaspoon)
Cashewnuts
Curry leaves
Coriander
Turmeric powder - 1/4 teaspoon
Ghee - 2 teaspoon

Preparation

1. Finely chop the vegetables
2. Heat sunflower oil in a pan in medium flame
3. Add mustard and asafoetida
4. Allow mustard to burst
5. Add bengal gram, urid dhal and saute till golden brown
6. Add green chilly, ginger and curry leaves and saute for 30 seconds
7. Add the chopped vegetables
8. Add turmeric powder and mix
9. Saute till the vegetables are half cooked
10. Add the rava and saute for 2 minutes
11. Add salt and mix well
12. Heat water in a separate vessel
13. Mix the boiled water with rava. The quantity of water must be such that, the rava should should be immersed.
14. Turn the stove to low flame
15. Cover the pan with a lid
16. Stir once in 2 minutes till the upma forms. Might take 5 to 7 minutes
17. Add coriander and Ghee and mix
18. Turn off the stove
19. In a separate pan, saute cashewnuts with a teaspoon of ghee
20. Mix this with upma

Coconut Rice (Thengaai saadam)

Ingredients

Cooked Rice - 1 cup (200 grans)
Grated coconut (Thuruviya thengaai) -  1 cup, (same size as rice cup)
Green chilly - 4
Asafoetida - 1 pinch
Bengal gram (Kadalai paruppu) - 1 tablespoon
Urid dhal (Ulutham paruppu) - 1 tablespoon
Mustard (kadugu) - 1/4 teaspoon (Quarter teaspoon)
Broken Cashew - 2 tablespoons
Sunflower oil - 4 tablespoon
Salt - 1/2 tablespoon
Curry leaves

Preparation

1. Transfer cooked rice to a wide vessel and let it cool down
2. Roast grated coconut in a dry pan till the color turns light brown
3. In a separate pan, saute the mustard, asafoetida, bengal gram, urid dhal, green chilly and cashew with sunflower oil
4. Saute till they turn golden brown
5. Turn off the stove and add curry leaves and mix
6. Add Salt to the cooked rice and mix
7. Add the roasted grated coconut with rice and mix
8. Add the sauted items to the rice and mix

Rava Dosa batter

Ingredients

Rava - 1 cup
Wheat flour or Maida flour - 1/2 cup (Half cup)
Rice flour - 3/4 cup (Three-fourths of a cup)
Sour Curd - 1 cup
Green chilly - 5, finely chopped
Jeera - 1 teaspoon
Pepper - 3/4 teaspoon
Coriander leaves
Salt
Water
Asafoetida - 1/4 teaspoon
Cashewnuts
Ginger (optional)

Preparation

1. Mix the Rava, Wheat (or) Maida flour and Rice flour
2. Mix Salt, Asafoetida and Sour Curd
3. Add water and mix
4. Add chopped green chilly, jeera, pepper, cashew nuts & ginger
5. Let the mix be watery than dosa batter
6. Leave this batter for 2 to 3 hours
7. Prepare dosa in dosa tawa

Sour curd

Sarkaraipongal (Chakkarai / Sakkarai Pongal)

Ingredients

Raw rice - 1 tumbler
Moong dhal (Payatham paruppu) - 50 grams
Jaggery - 350 grams
Cardamon (Elakkai) - 4 (powdered)
Cashew (mundhiri) - 10
Edible camphor (Pachchai Karpooram) - 1 pinch
Ghee - 5 teaspoon


Quantity of water to cook rice : 

Approximately 3 times the amount of (Rice + Moong dhal)

Preparation - 1 [using Vengalam Paanai (bronze vessel)]

1. Heat water in vengalam paanai in high flame
2. Add 1/4 tumbler of milk
3. When the water and milk starts to boil, add rice, moong dhal
4. Let this boil in the vengalam paanai
5. Frequently stir the contents in the vengalam paanai
6. When milk tries to spill over, reduce the stove to medium flame
7. Until the rice cooks (might take 20 to 30 minutes), prepare the following simultaneously
1. In a separate pan, heat jaggery along with 1 tumbler of water
2. Heat this for 10 to 15 minutes till raw smell of jaggery goes away
3. Filter this jaggery water and keep this ready
8. When the rice is fully cooked, add the jaggery water in vengalam paanai
9. Let this boil for 10 minutes
10. Frequently stir till the sakkarai pongal becomes thick
11. Add 2 teaspoon of ghee and stir continuously for 2 minutes
12. Turn off the stove
13. Add cardamon powder and pachchai karpooram
14. Roast cashew & dried grapes with 1 teaspoon of ghee
15. Mix this to the sarkaraipongal

Preparation - 2 [using pressure cooker]

1. Heat 1 teaspoon of ghee in a pan.
2. Add rice and moong dhal and roast them for 2 minutes
3. In a pressure cooker, cook the rice and moong dhal with 3 tumblers of water. Wait for 4 sounds
4. Keep this cooked rice ready
5. Mash the jaggery
6. Take a heavy bottomed vessel
7. Add 1 teaspoon ghee and heat it
8. Add the mashed jaggery
9. Heat for 5 minutes. Jaggery will turn to liquid. Stir continuously
10. Add the cooked rice to this and mix thoroughly
11. Add 2 teaspoon of ghee and stir continuously for 2 minutes
12. Turn off the stove
13. Add cardamon powder and pachchai karpooram
14. Roast cashew & dried grapes with 1 teaspoon of ghee
15. Mix this to the sarkaraipongal

Semiya Thirukkannamudhu (Vermicelli Paayasam)

Ingredients

Semiya - 200 grams
Sugar - 250 grams
Cardamon (Elakkai) - 4 (powdered)
Dried grapes - 10
Cashew (mundhiri) - 10
Milk - 500 ml

Preparation

1. Break semiya into small pieces
2. Heat 1 teaspoon of ghee in heavy bottomed vessel. Add semiya to this and roast
3. Add 2 tumblers of water
4. Heat for around 10 minutes till the semiya is cooked
5. Add Sugar and mix
6. Add milk and mix
7. Heat for 15 minutes. Stir continuously (Milk will try to boil over if you use a small vessel. So use a large vessel)
8. Turn off the stove
9. Add cardamon powder
10. In a separate pan, heat 1 tablespoon of ghee and roast dried grapes and cashew
11. Add this to paayasam

Note : When using some brands of semiya, it forms a thick paste. We tried with Anil semiya and the paayasam comes fine.