Rava Kitchadi

Rava Kitchadi is one of the easiest recipe to prepare, I personally like because of its soft texture and flavor of ghee. When there is perfect side dish like coconut chutney, kitchadi becomes more delicious. Also best alternative to usual upma.

Ingredients:

Rava / Sooji – 1 cup

Semiya / Vermicelli – 1/2 cup

Onion – 1 no

Tomato – 1no

Carrot – 1no (finely chopped)

Beans – 8no (finely chopped)

Green chilly – 4 no

Water – 3 cup

Turmeric powder – ¼ tsp

Salt to taste

Ghee –1 tbsp

To Temper:

Oil –2 tbsp

Mustard Seeds – ½ tsp

Urad Dhal – 1 tsp

Channa Dhal – 1 tsp

Cashews few

Curry leaves few

Method:

• Heat oil in kadai, add the ingredients listed under temper section.
• When the mustard seed starts splutters add onion, green chilly. Fry until onion becomes soft and then add tomato. Sauté until tomato become mushy.
• Add the chopped veggies and sauté for one minute.  

• Now add water 3 cup and when it starts boiling, add salt & turmeric powder.

•  Keep the flame low and add the semiya first after one minute mix slowly with sooji. Keep stirring continuously without forming any lumps.

• Cook in low flame till the rava gets cooked and soft.
• Finally add some ghee and mix well.
• Serve hot with coconut chutney.

Note:

• Dry roast the rava / sooji to light golden brown color and use it works best.
• Don't cook veggie too soft. Could also use veggies like potatoes, fresh peas.
• Don't avoid adding ghee, it gives nice flavor and it last long.
• Kitchadi could also be made without semiya / Vermicelli. But reduce the water by 2 cups. I personally like kitchadi with both semiya & sooji.

Godhumai Dosai / Wheat Dosa

I make this dosa for every two weeks once. It is one of the bachelor’s recipe too. My hubby said that before marriage he use to prepare this dosa often as it’s very easy to prepare for dinner. It is very comfort and tastes delicious too.

Ingredients:

Wheat flour – 1cup
Rice flour – 1/2 cup
Green chilli – 2no
Curry leaves few
Mustard seeds
Hing – 1/4 tsp
Salt to taste

Method:

• In a bowl mix wheat flour, rice flour, silted green chilli, curry leaves, hing and required salt and mix well with water into thin batter without any lumps and temper with mustard seeds.


• Let the batter sit for half an hour.
• Heat tawa and take one ladle full of batter and spread starting from end and finish with middle in a circular motion as you prepare for rava dosa. Drizzle some oil and cook on both sides.

Serve hot with Chutney or Sambar.

Note:

• For crispy dosa the consistency of the batter should be watery as we prepare for rava dosa.
• Reduce the quantity of rice flour into 1/4 cup for soft dosa.

Ven Pongal & Dhal Chutney

One of the most popular dish for breakfast in India especially in south. Its special because it has right mix of protein and carbos. Pongal given in temple as prasadam is very tasty, so here I tried to reach that taste. Normally Ven Pongal is served with coconut chutney or sambhar. But for a change I present here with dhal chutney. This is also equally good in taste, actually both complement each other.

Ven Pongal

Ingredients :

Raw rice - 1 cup
Moong dal - ½ cup
Ginger - 1 tsp finely chopped
Green chili – 1no
Water – 4cups
Milk – ½ cup
Pepper corns - 1 tsp
Cumin seeds - 1 tsp
Cashew nuts – few
Asafoetida - 1/4 tsp
Ghee – 2 tbsp
Oil – 2 tsp
Salt to taste



Method:

• Heat a pan, add the moong dal and dry roast on a medium flame till the raw smell disappears and take care don’t let burn and keep aside.
• Wash the rice and soak along with moong dhal together in four cups of water for 15 minute.
• Heat oil in a pressure pan and fry the chopped ginger till golden brown and add silted green chilly.
• Now add the soaked rice and dhal with water and milk ½ cup add salt for taste.



• Pressure cooks for 4 to 5 whistles.
• In a pan, heat 2 tbsp of ghee and add the peppercorns, cumin seeds, cashew nuts and asafoetida and sauté on a medium flame for a few seconds.
• Add this to the Pongal and mix well.

Yummy Ven Pongal is ready to serve hot with Dhal Chutney.

Note:

• Even can crushed the pepper corns and add it to pongal.
• Adding milk to pongal gives rich and creamy taste.
• Don’t avoid adding ginger it give nice flavor for pongal.
• pongal has to be a little watery of runny type to make more delcious.

Dhal Chutney

Ingredients :

Urad dhal – 2tbsp
Channa dhal -1tbsp
Green chili – 3no
Tamarind – 1tsp
Jaggery – 1tsp
Asafoetida - a pinch
Salt for taste

Method:

• Take a tsp of oil in a pan and fry all the ingredients except jaggery to a golden brown for a while.
• Now grind with jaggery into a fine paste by adding less water.
• Finally season it with mustard and curry leaves.

Dhal chutney is ready to serve with Ven Pongal.

Note:

• Dhal chutney goes well with paniyaram also.
• For chutney tadka is optional.