Rava Kichadi

Ingredients:

Bombay Rava / Suji / White Rava	1 cup
Ghee	2 tes
Oil	1 tbs
Mustard Seeds	¼ tes
Channa Dal	1 tes
Curry Leaves	1 spring
Cinnamom	1 inch
Aniseeds	1 tes
Onion	1
Tomato	1
Green Chilly	4
Ginger	1 inch
Turmeric Powder	½ tes
Carrot	1
Fresh Peas	¼ cup
Coriander Leaves	Handful
Salt	To Taste

Procedure:.

1. Heat the ghee in a pan, and fry the rava till it gives out good aroma. Let it cool down

2. Chop the onion, ginger, green chillies and tomato into small pieces.

3. Peel the skin of the carrot and cut it into small dices.

4. Heat the oil in a pan, add mustard seeds, channa dal, green chillies, ginger, cinnamom, aniseeds and curry leaves. Allow it to pop.

5. Then, add the chopped onion and fry till  it becomes translucent.

6. Now, add the chopped tomato and fry till it becomes mushy.

7. Then, add the chopped vegetable and fry for a minute.

8. Add turmeric powder and fry for few seconds.

9. Now, add 4 cups of water and close the lid of the pan. Cook till the vegetables  becomes half cooked.

10. Then, add salt and roasted rava slowly. Stir continuously till the water evaporates. [Ensure that no lumps are formed]

11. Switch off the stove and garnish with coriander leaves.

      Kichadi is ready to serve. Serve with Coconut Chutney.

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Suji / Bombay Rava Ven Pongal

Ingredients:

Sooji / Bombay Rava / Semolina	1 cup
Split green gram / Moong dal	½ cup
Cumin seeds	½ tbs
Pepper Corns	½ tbs
Curry Leaves	1 spring
Ginger	1 inch
Salt	To Taste
Cashew Nuts	7
Ghee	2 tbs

Procedure:

1. Dry roast the cumin seeds and pepper corns. Keep it aside.

2. Dry roast the moong dal till a nice aroma comes out and slightly changes its color.

3. Dry roast the rava till a nice aroma comes out.

4. Pressure cook the moong dal with ½ cup of water for 1 whistle in high flame.

5. Heat 2 1/2 cups of water in a heavy bottomed pan. If water comes to boiling state, add roasted rava slowly. Then add the cooked moong dal with water, roated cumin seeds and pepper corns, curry leaves and chopped ginger. Mix them well and close the lid of the pan.

6. Cook till the water is completely absorbed. If you feel it to be thick then add hot water. [Avoid using cold water]

7. Heat the ghee in a pan, add cashew nuts and fry till it becomes golden color. Garnish the Pongal with these roasted cashewnuts. Serve this with Coconut Chutney.

I am sending this to my own event Pongal Feast Event....

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Suji / Bombay Rava Kesari - My 100th Recipe

Ingredients:

Suji Rava / White Rava	1 Cup
Sugar	1 ½ Cup
Ghee	½ Cup
Cashew Nuts	10
Dry Grapes	10
Cardamom	3
Food Color (Orange)	½ tes
Water	2 ½ Cups

Procedure:

1. Heat 2 tbs of ghee in a heavy bottomed pan. Fry the rava till it gives out good aroma. Keep it aside for cool down.

2. In the same pan add 2 tbs of ghee, fry cashew nuts and dry grapes till they turn into golden color. Keep it aside.

3. In the same pan, add 2 ½ cups of water, allow it to boil. Add cardamom powder and food color. Mix them well.

4. Now add the roasted rava slowly. Stir continuously till the water evaporates.

5. Add sugar and stir continuously. When the sugar is fully dissolved, add the remaining ghee. Stir continuously till it leaves the sides of the pan.

6. Garnish with cashews and dry grapes.

Serve it hot or chilled.

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Suji Rava / Bombay Rava Upma

Ingredients:

Suji	1 cup
Oil	6 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Sambar Onion	10
Curry Leaves	1 spring
Green Chilly	3
Bengal Gram Dal	1 tbs
Ginger	1 inch
Coriander Leaves	For Garnish
Salt	To Taste

Procedure:

1. In a pan, pour 3 tbs of oil and fry the rava till it gives out good aroma.

2. Let it cool down.

3. Wash and cut the green chillies into halves.

4. Chop the onion into small pieces.

5. Wash and remove the skin of the ginger and chop it into small pieces.

6. Heat the remaining oil in a pan, add mustard seeds, urad dal,
Bengal gram dal, green chillies, ginger and curry leaves.

7. When the mustard seeds starts popping, add chopped onion and sauté till it becomes golden brown.

8. Then add 2 1/2 cups of water along with salt.

9. When it starts boiling, slowly add the roasted rava.

10. Stir continuously till water evaporates.Do not allow the rava to coagulate.

11. Garnish with coriander leaves.

Serve hot with Coconut chutney.

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