Tag Archives: rava

MASALA UPMA VADA (MIXED VEGETABLE SEMOLINA FRITTERS)

All my hubbie has to hear is “It’s masala upma for breakfast today” and his mood is ruined. Trust me to try out something which caught my attention using masala upma! Thanks to Sanjeev Kapoor I tried out his masala upma fritters and hubbie could not stop praising the delicious breakfast he had!

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This is what you’ll need

Semolina: 1 cup

Onion: 1 (finely chopped)

Carrot: 1 (peeled and cut into very fine cubes)

French beans: 12 to 15 (finely chopped)

Green chillies: 2

Ginger: 1/4tsp (grated)

Curry leaves: Few

Mustard seeds: 1tsp

Coriander leaves: 1tbsp (finely chopped)

Salt to taste

Ghee: 1tbsp

Oil for frying

Let’s get cooking

1. Heat the ghee in a pan and season with the mustard seeds, curry leaves, slit green chillies and ginger.

2. Add the onions and saute for a couple of minutes.

3. Add the chopped vegetables and fry for 2 minutes.

4. Add the semolina and salt. Fry well for 3 to 4 minutes.

5. Add 3 cups of water (more if the mixture is thick) and cover the pan. Let it cook for 5 to 7 minutes.

6. When the mixture is dry, remove from flame.

7. Add the chopped coriander leaves. Mix well.

8. Shape into small round shaped vadas and deep fry in hot oil.

9. Serve hot with rasam/ sambhar and chutney.

masala-upma-vada

Approximate preparation and cooking time: 1 hour

Serves: 3-4

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RAVA LADOO (SEMOLINA SWEET)

My amma’s perfect recipe for Rava Ladoo. To me this ladoo is one of the easiest Indian sweets to make and it being Diwali, I couldn’t think of another quicker preparation to start off with! So Happy Diwali everyone.

This is what you’ll need

Rava: 2 cups

Sugar: 1½ cups

Water: ½ cup

Coconut: ½ (optional)

Ghee: ½ cup

Cardamom powder: 1tsp

Saffron: Few strands

Cashew nut bits: 1-2tbsp

Let’s get cooking

1. Heat the ghee in a broad pan.

2. Add the rava, and fry till it smells good.

3. Add the coconut and cashew nut bits. Fry for 2 more minutes.

4. Sprinkle the cardamom powder and keep this mixture aside.

5. Prepare the sugar syrup adding the sugar and ½ cup water. Boil to one thread consistency. (takes around 5-7 minutes)

6. Add the saffron strands to this along with the rava coconut mixture. Mix lightly.

7. Let it stand until the syrup is completely absorbed. (approximately 10-15 minutes)

8. When cool, make ladoos and store.

Approximate preparation and cooking time: 35 minutes

Makes approximately 15 medium sized ladoos.

* I did not use coconut.

* You can add raisins when making the ladoos. If you do use raisins, they should be added along with the cashew nut bits.

VEGETABLE FRENCH TOAST (WITHOUT EGG)

This is what you’ll need

Bread slices: 3

Rava: 1/2cup

Yoghurt: 1/4cup

Onions: 2tbsp (chopped)

Carrot: 2tbsp (grated)

Green pepper: 2tbsp (chopped)

Green chilli: 1 small finely chopped

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Garam masala: 1/2tsp

Chaat masala: 1/2tsp

Coriander leaves: 1tsp (chopped)

Butter

Salt to taste

Let’s get cooking

1. Cut the bread slices into half and keep aside.

2. Mix the rest of the ingredients, except the butter in a bowl. Add a little water if too thick. the mixture should be of spreading consistency.

3. Take a slice of the bread apply butter on both sides. Slightly brown it on one side on a heated tawa.

4. Spread a spoonful of the rava mixture on the top and turn over. Cook until lightly brown.

5. Do the same with the remaining slices of bread. Serve hot with ketchup.

Approximate preparation and cooking time: 20 minutes.

 

NUTRITIOUS TIRANGA RAVA IDLIS (SEMOLINA) IDLI

This is what  you’ll need

Rava (semolina): 1 cup

Yogurt: 2cups

Green chillis: 2

Mustard seeds: 1tsp

Udad dal: 1tsp

Curry leaves: Few

Spinach puree: 6-8tbsp

Carrot puree: 6-8tbsp

Ghee: 2tbsp

Salt to taste

Let’s get cooking

1. Chop the green chillies finely. Puree the spinach and carrot and keep aside

2. Heat the ghee in a pan. Season with mustard seeds, udad dal and curry leaves.

3. Add the finely chopped green chillies. Fry for a couple of minutes.

4. Add the semolina and fry on medium to low heat until the raw smell goes. (around 5-7 minutes)

5. Remove from the flame and let it cool.

6. Whisk the yoghurt. Add the yoghurt and salt to the semolina. Mix well and keep for 15 minutes.

7. Separate this into 3 parts. To one add the spinach puree and the carrot puree to the second. Leave the third part white.

8. Pour a spoonful of each mixture into the compartments of the idli vessel, and steam for 8-10 minutes.

9. Serve with a chutney of your choice.

Approximate preparation and cooking time: 50 minutes (including 15 minute fermentation)

Dietician’s Note

Semolina, contains several important B vitamins, contains no fat or cholesterol and is very low in sodium.

Semolina is shown to be high in protein and very high in complex carbohydrates.

It is also said to have a low glycemic index, meaning that it is digested and absorbed at a slower rate in the stomach and intestines. This property makes it particularly important for those wanting to weight as well as for diabetics to maintain blood sugar control.  Slower digestion and absorption helps to prevent rapid fluctuations in blood glucose levels.

Spinach is a good source of vitamins and minerals.

It has antioxidants that work together to promote good cardiovascular health by preventing the harmful oxidation of cholesterol.

Spinach is low in calories, fat and cholesterol free, along with being an excellent source of iron.

Spinach is also high in fibre, and is also found to have cancer preventing properties.

Carrots are an excellent source of Vitamin A.

 

 

RAVA DOSA (SEMOLINA PANCAKE)

This is what you’ll need

Fine rava: 1 cup

Rice flour: 1½  cups

Maida: 1 cup

Cumin seeds: 1tsp

Peppercorns: 5-7

Green chillies: 2

Water: 6-7 cups

Coriander leaves: Few

Salt to taste

Let’s get cooking

1. Lightly crush the peppercorns and cumin seeds.

2. Chop the green chillies and coriander leaves finely.

3. Mix the rice flour, rava and maida in a vessel.

4. Add the rest of the ingredients and mix well.

5. Splatter a ladleful of the dilute batter on a heated tawa and cook covered on a low flame until crisp, ading ghee inbetween.

6. Serve hot with coriander chutney.

Approximate preparation and cooking time: 30 minutes

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