Rava Kesari.

          This is my 100 th posting. Still it is a great surprise to me, how I, who did not know the meaning of the word ,' blog ' a few years ago  could become the author of two blogs now.Some years back, there was a column in the newspaper about Amitabh Bachan ,posting something in his blog.Referring to my Oxford Dictionary, there was no such word as ' blog '.
      With my limited access to the computer, the word was entered to give the meaning. Pat came the answer, " A blog means, a personal space in the computer. "That made no sense to me.
     
    Somehow during the long hours of frequent chat with my children, both ,IT Professionals, this word eluded the conversations.Only by the end of 2009,during a month of stay with me, my daughter logged to her friend's blog and I happened to read that,making me excited.My daughter was chided by me for not discussing with me about personal and cookery blogs.I was at the receiving end for my ignorance.That was the beginning of my exposure and entry into the world of blogs.

    With my very basic knowledge of computer and photography and full time employment,
in the age group of fifty plus, this simple blog is purely an outcome of my passion for cooking and documenting the traditional recipes for my children and the new recipes for my future reference.My short stay in US and my daughter's guidance were crucial.A big thanks to her and her son, Jiji,whose birth, prompted my visit to US.

    Rava Kesari, the most traditional and very tasty sweet has been earmarked by me to be posted as the 100 th recipe.

Rava Kesari

Ingredients :

Roasted Rava   1 cup.
Sugar   2 cups.
Ghee   5  tbsp.
Raisins, Nuts,Cardamom Powder, Kesari colour.

Method :

1. Heat 1 tsp. of ghee in a tawa and roast the raisins, Cashew etc. and set aside.

2. Heat 1 tbsp. of ghee in the same Tawa and add 3 cups of water.

3. When the water starts boiling, mix a pinch of Kesari and add the Rava littlle by little,
    stirring continuously to avoid lumps.

4. The Rava starts getting cooked,absorbing the water.

5. when the water is absorbed, add the sugar and a few lumps may be formed.Reduce the
    flame and break the lumps.

6. Add the ghee, cardamom powder. Mix well and switch off, after a thick consistency is
    formed.

7. Mix the nuts and raisins. The hot and sweet Kesari is ready.

      



      

            
                            

Semia Pulao

                 Semia Pulao is an alternate for the Semia Uppuma.The preparation is similar to the Vegetable Pulao.But the time taken is less than that.
                  

 

Semia Pulao

Ingredients :

Roasted Semia   2 cups
Onion   1
Green chillies 2
Carrot, Beans, Peas, Potatoes
Ginger, Garlic Paste 1 tsp.
Garam Masala / Briyani masala ( optional )   1 tsp.
Tomato   1 / Lemon juice 1 tsp.
Cinnamon, Cloves, Cardamom, Bay leaves
Oil 2 tbsp.
Ghee 2 tsp.
Salt, Coriander Leaves, Mint, Nuts.

Method :

1.Slice all the vegetables and the chillies.

2. If Ginger, garlic Paste is ground freshly, along with that Green chillies, Coriander
    leaves, Mint and the spices can be ground in the mixer.

3. The spices can be added directly in the oil or half of the spices can be ground with the
    Ginger and Garlic and half can be added in the hot oil.It depends on our liking of the
    Masala flavour.Similar is the case of the Coriander leaves and Mint. They can be ground
    along with the Ginger and Garlic or they can be added in the end.They can even be left
    also.

4. Heat oil and ghee. Add the spices, onions, ground Masala, salt and  sliced vegeatbles
     and the Garam Masala one by one. Saute well till an aroma comes.The vegetables
    must get cooked well.Some water can even be sprinkled to make the veg. soft.

5. Add water in the ratio of 1 : 1 or as per the instructions given in the packet.After the 
    water boils, add the semia and stir well on medium flame. Reduce the flame.Add
    lemon juice, if preferred. Mix well.

6. Switch off when all the water is absorbed and semia gets cooked.Garnish with ghee,
    coriander leaves and fried nuts. The hot and tasty Semia Pulao is ready.

Toor Dhal kuzhi Paniyaram

                                The credit of this simple yet tasty Paniyaram goes to the great chef, the late Jacob in his Chattu Puttu Samayal, which I happened to watch by chance.Toor Dhal, as mentioned by me several times, is always stocked in the fridge by most of the vegetarians.The same applies to Idli /Dosa Batter also.By mixing both, a crispy Paniyaram can be prepared.
   

Toor Dhal Kuzhi Paniyaram
 

Ingredients :

Cooked Toor Dhal     1/2 cup.
Idli Batter / Dosa Batter   4 cups.
Sliced onion  1tbsp.
Chilly Powder / Chilly Paste / Sliced Green chillies / Broken Red chillies.
Grated coconut ( optional )   1 tbsp.
Green Peas ( optional )  2 tbsp.
Grated carrot ( optional ) 2 tbsp.
Oil, Mustard, Salt, Curry Leaves.

Method :

1. Heat oil add  Mustard, Curry Leaves and later the onions and chillies. Saute well. Add   
    the grated carrot, Peas and salt. Saute for 2 mins.

2. Mix all the ingredients well and bring to Dosa batter consistency. Chillies can be added
    in any one of the forms according to convenience.

3. Heat the Kuzhi Paniyara Tawa, pour 1 tsp. of oil, batter in half of the  Kuzhi( hallow
    cup),again one 1 tsp. of oil. When one side is cooked, turn to the other side. Remove
    after the other side is also cooked.The Paniyaram is little crispy as Toor dhal is added.

Note :

The combination of the ingredients can be altered according to our convenience.If Dosa
batter is less,Sooji can be added.