Rava Kesari

Hello Folks,Today i am gonna share Rava Kesari Recipe. This is the basic rava kesari which we will be preparing for birthdays, festivals, and family gatherings. I have borrowed the recipe from my mom and trust me if you are a beginner and worried about lumps in kesari, this is the perfect recipe for you. It has never formed lumps, and all time success recipe.

Ingredients:

Rava - 1 cup
Sugar - 1 and 1/4 cup
ghee - 3-4 tbsp or as needed (melted ghee)
water - 2 cups
Cashews -1 tbsp
dry grapes - 1 tbsp
tutti frutti  - 1 tbsp (optional)
saffron stands - a few
elachi powder - a generous pinch
kesari color -a pinch (optional)

Preparation:

1. Dry roast rava for few mins and keep aside in a plate.
2. Clean wipe the kadai and heat a a tbsp of ghee and roast, cashews, dry grapes, tutti frutti(if using) adding one by one.
3. In the mean time, measure 1 and 1/4 cup of sugar, elachi powder and mix in hands with the warm rava.
4. Measure 2 cups of water and add to the kadai, add saffron strand, kesari color .
5. Let the flame be on medium

6. when the water starts boiling (not rolling and boiling), simmer flame.
7. Now add the rava, sugar, elachi mix to the boiling water slowly.
8. (No panic, it will not form lumps) Then mix well with a long and flat spoon.
9. Add ghee little by little and stir well(preserve 1 tbsp of ghee), do not let it catch in the bottom.
10.When the rava is cooked, which means the water is completely absorbed, apply preserved ghee on top of the cooked kesari and let it rest for few mins.

Notes:
1. Using Tutti Frutti is not essential, I had few left over, so just used.
2. Sugar which I use is thin and fine, if your sugar is big crystals, you can use upto one and half cups of sugar.
3. I have sweet tooth, so i use this ratio, if you want less sweet, you can reduce. But do not go beyond 3/4cup.
4.Using more ghee is optional, if you have health issues, reduce the ghee.
5.It wont form lumps easily because, the rava and sugar is mixed and as sugar melts in boiling water, it gives some extra space when it is getting cooked. so it wont form lumps quickly.
6. Use melted ghee, which gives nice aroma, taste and takes less ghee in kesari
7. If you want to make slices, grease a plate / tray and spread the kesari evenly on it.Apply some ghee on top of it also. Let it cool down for a while, then make slices of needed shapes.

Absolutely delicious kesari will be ready to serve. It can be used in room temperature for  one or two days. Refrigerated and used for up to a week. dont forget to check Pineapple kesari recipe too.

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Seeval / சீவல் / வறுவல்

This year Diwali is having more ribbon pakoda varieties at our home.  This is quiet famous snack in my hometown. Sevu( சேவு) & Varuval (வறுவல்) are like twins. When we visit our native, these two savory items will be in our list to get for sure.
Though there are several methods to prepare this, i feel this method is easy and promising. So i am stick to this.

Ingredients:

Rice - 2 cups
Friend gram - 1/2 cup
Red chilies - 2-3 (you can increase if you like it more spicy.)
Garlic - 2 gloves
Cumin seeds - 1 tsp
Ajwin / omam -1 tsp
Pottukadalai - 1/2 cup
Salt - as per taste
perungayam - a pinch
Hot Oil - 3-4 tbsp
Oil  to deep fry

Preparation:
1. In grinder, add Red chilies and gloves and grind for 3-4 mins. (If it seems to get not grinding also no worries, it will be ok when adding rice)
2. Then add soaked rice, cumin seeds and grind as fine paste, by adding required water. Add salt, perungayam a minute before switching off the grinder.
3. in the mean time, grind Fried gram(pottu kadalai) in mixi into a fine powder and sift and keep ready. (it makes approx 3/4 cup of flour)
4. transfer the batter to a mixing bowl and add, Ajwin, sesame seeds, ground fried gram flour and mix well.
5.Add hot oil and knead well like murukku dough. (No need to be too tight)
7. Use the Ribbon pakoda disc, fill and press in hot oil.
8. Deep fry until the seeval stops the "hiss" noise in hot oil  . Make sure it is cooked well.
Store in Airtight container and serve.

Notes:

1. As the ribbon pakoda disc has the thin holes, it will get blocked if the cumin seeds are added,
So it is suggested to add the cumin seeds while grinding.
2.Using hand mortar, crush the ajwin seeds and add to avoid blocking the hole .
3. Do not miss to add the garlic, it gives the nice flavor
4. Try to grind the batter with less water. Add some extra powdered fried gram flour if the seeval absorbs more oil.
5. the dough need not to be too tight. It can be little flexible. So the seeval will be thin and light.
6. This one is crispy seeval, if you want a soft seeval, increase the fried gram flour ration to 1:1, or add gram flour.

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Olai Pakoda / Ottu pakoda (ஓலை பக்கோடா / ஓட்டு பக்கோடா )

Hope you all are busy preparing diwali snacks. I am also busy making the snacks, As I have less time, i am doing only the easy recipes. I am trying to share the recipes which are easy to make with less ingredients. Hope you have checked my Thukkada, Butter Murukku, Omapodi, Wheat Ribbon Pakoda recipes which i posted for this year diwali:) you can find the recipies here... Today I am gonna share Another Version of Ribbon Pakoda.

The disc which we use for this has little fat hole in it. This snack might have got this name by its shape.It is almost similar to the regular Ribbon pakoda / Seeval, except few steps and few ingredients.

Ingredients:

Rice - 2 cups (soak for 3-4 hrs)
Red chilies - 2-3 (you can increase if you like it more spicy.)
Garlic - 2 gloves (optional)
Cumin seeds - 1 tsp
Ajwin / omam -1 tsp
Sesame seeds - 1 or 2 tsp
Pottukadalai - 1/2 cup
Gram flour - 1/2 cup to 3/4 cup
Perungayam - a pinch
Salt - as per taste
Hot Oil - 3-4 tbsp
Oil  to deep fry

Preparation:
1. In grinder, add Red chilies and gloves and grind for 3-4 mins. (If it seems to get not grinding also no worries, it will be ok when adding rice)
2. Then add soaked rice, cumin seeds and grind as fine paste, by adding required water. Add salt, perungayam a minute before switching off the grinder.
3. in the mean time, grind Fried gram(pottu kadalai) in mixi into a fine powder and sift and keep ready. (it makes approx 3/4 cup of flour)
4. transfer the batter to a mixing bowl and add, Ajwin, sesame seeds, ground fried gram flour and mix well.
5. Now add the gram flour little by little and knead tight.(1/2 cup would be sufficient, in case if your batter is watery, it may need little more flour)
6.Add hot oil and knead well like murukku dough.
7. Use the Ottu Pakoda disc, fill and press in hot oil.
8. Deep fry until the pakoda turns golden brown. Make sure it is cooked well.
Store in Airtight container and serve.

Notes:
1. Try to make the straight press, avoid folding ones, as it wont cook evenly.
2. Adding garlic is optional but recommended, it gives a nice flavor, and good for digestion.
3. you can either add the cumin seeds while grinding or add them while adding ajwin and sesame seeds.
4. try to make the batter thick while grinding, so you can have the right ratio of rice, gram flour, or the gram flour will be dominating the taste.

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Wheat Ribbon Pakoda

Another Diwali Recipe is here. If you are looking for an alternate from Rice based snack it would really attract you. Wheat is most suitable for everyone, not only for Diabetic people,. it is good for all ages.  Wheat Ribbon Pakoda is an easy snack with less ingredients. You can try this for this diwali :)

Ingredients:

Wheat flour - 1 cup
Ajwin seeds / omam - 1 tsp
salt - as per taste
ghee - 1 tbsp
Water - as required to knead dough

Oil - to deep fry

Preparation:

In a mixing bowl, add all the ingredients except water and ghee and mix well
2. Add Ghee and mix with the flour
3. Now add water little by little and knead as chapathi dough.
4. Grease the Murukku press, and fill the dough in it. Use the ribbon pakoda disc.
5. Heat oil and press the ribbon pakoda, and deep fry until it turns slight brown and the "hiss" sound reduces in oil.
6. Store in Air tight container and use.

Notes:
1. As it is not spicy, kids will love it.
2. Suitable for all ages.
3. If you want this spicy, you can add chili powder while kneading. But while frying it will turn brown fast. So cook in medium to low flame.

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Cheeni Avaraikai Kara Curry (சீனிஅவரைக்காய் காரக்கறி )

Commonly known as kothavarankai and in south tamil nadu it is called as ch(s)eeni avaraikai Mostly people make cheeni avaraikai poriyal, paruppu usili, kootu, vathal etc. This curry is little different in taste as well as easy to prepare. We used to have cluster bean plant at home and we are much used to this veg. Mom prepares vathal and preserve almost every year. Even in villages, this kara curry is prepared to accompany their lunch when they work in the fields. My grandma used to prepare this Kara curry just by adding the ingredients like chili powder and the home made masala which she uses for sambar.  If you have sambar powder you can use it, so no need to add chili powder as chilies are already added in it.

 This Curry suits well with Dal, curd rice, or just to mix with rice and eat. We love this curry with Chapati also.

Ingredients:

Cheeni avaraikai / clustered bean - 1 lb
Sambar powder(prefer home made) - 1 (or) 2 tbsp (adjust according to your spice level)
Oil - 2-3 tbsp
salt - as per taste

To temper:
Oil - 2 tsp
mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
cumin seeds - a generous pinch
Curry leaves -1 sprig

Preparation:

1.Wash and remove the strings of the Cluster bean.
2. Cut them into an inch length pieces.
3. In a heavy bottom kadai / pan, heat one tbsp of oil and saute the veg until its raw smell leaves and slightly the color changes (5-8 mins). Don't worry, if the veg turns black here and there.
4. Once the raw smell leaves, add the sambar powder and another tbsp of oil and saute for a minute.
5. Add salt and water (veg need to immerse 1/2 inch below the water level approximately).
6. Cover the vessel with lid and let it boil well in simmer flame. Stir occasionaly.
7. Once the veggie is cooked and all the water is absorbed, switch off the flame and temper with the ingredients listed.
Serve with Rice or Chapati :)

Notes:
1. While sauteing the veg initially, make sure to saute well so it will take less time in cooking.
2. If the veg is cooked and still water is remaining, open the lid and cook for few mins (stir gently).
3. If the water is absorbed, but the veg is not cooked well, add some hot boiling water, do not add cold or normal water.
4. While tempering you can add chopped onions for extra flavor.
5. I prefer home made sambar powder bcoz, it will have channa dal in it and gives a semi gravy texture for the curry. even if you dont have home made masala, no worries, store bought masala also works good.

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Omapodi (ஓமப்பொடி)

Another Diwali Recipe is here.. :) It is one of the easiest snack to make. Every time when we prepare Murukku kind of snacks, we prepare these crunchy omapodi also. It is most suitable for kids. Mostly this would be the first snack introduced to the kids in most of the families.

Ingredients:

Gram flour (kadalai mavu) - 1 cup
Rice flour - 1/4 cup
Omam - 1 tsp
Butter / oil - 2 tsp (in room temp)
Water - as needed
salt- as needed
Oil - to deep fry

Preparation:

1. Sift gram flour, rice flour , salt together and keep aside.
2. In a hot pan dry roast Omam seeds until the aroma comes, then soak in 1/4 cup of water for few mins.
3. Then Drain and mix the omam water with Gram flour mix.
4. knead well adding butter.
5. Using omapodi/idiyappam disc, press in a circular motion and fry the omapodi in oil.
6. Drain in kitchen towel and store in air tight container.

Notes:

1. Do not press for more layers, it may burn the lower layer soon. press 2-3 layers, flip and fry.

Butter Murukku

In childhood days, love to watch these murukkus in the bakery thro those glass jars. My parents wont buy murukku from shops, as my father was so good in making them at home. It was his interest to learn new varieties of snacks to make at home. It used to be so perfect in shape as well as taste. Even if something goes wrong while trying new recipes, he used to handle it well. During diwali snacks preparation, we all used to help mom to make more varieties. Dad used to take care of these savories, and i help mom to prepare rava ladoo or other sweets. Those are sweet memories. :)

This specific butter murukku doesn't need more ingredients as well as no need to spend much time in preparing.  Even I used to prepare this for weekend / evening snacks.

Ingredients:

Rice flour / Idiyappam flour - 1 cup
Gram flour / powdered fried gram - 3 tbsp
Butter - 1 tbsp
jeera, ajwin, sesame seeds - 1.5 tsp each (optional)
perungayam / hing - a pinch
Oil - to deep fry
salt - to taste
Water - as needed

Preparation:

1. In a vessel, sift the rice flour, gram flour , salt, perungayam and keep aside
2. Add butter and mix with the flour.
3. Add Jeera, ajwin, sesame seeds and mix with the flour.
4. add water little by little and mix as idiyappam dough.
5. Heat oil in kadai, Using murukku press and star shape disc, Press on heated oil and deep fry murukkus.
6. drain in paper towels and store in a airtight container

Perfect tea time snack as well as diwali snack is ready to taste.

Notes:
1.When the murukku reduce bubbling and flots on top, you can remove from oil.
2. While kneading the dough i prefer to use warm water. But even with normal water it comes out well.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops