Tag Archives: rava

Aug7

Rava / Semolina Upma

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Rava upma is one of the simplest, easiest and tasty breakfast dish of South Indians. Kids love to have this, because of its sweetness. When we need it to be spicy it can be served with chutney. Its an authentic and traditional dish of south Indians.

Rava / Semolina Upma

Rava / Semolina Upma

Ingredients:

  • Rava/Semolina – 1 cup
  • Water – 3 cups
  • Green chilli – 1 nos
  • Mustard – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Bengal gram – ½ tsp
  • Curry leaves – a strand
  • Salt
  • Oil – 1 tbsp
  • Onion – ½ nos

Making of Rava upma –

 

Preparation:

  • Heat a tsp of ghee/clarified butter in a kadai, add the rava/semolina and roast until it starts turning golden brown.
  • Heat oil in a kadai, add mustard, black gram, bengal gram, curry leaves.
  • When it starts crackle, add onions and green chilies. Then stir gently. Wait till it turns golden brown.
  • Now pour the water, bring it to boil.
  • Add salt. Stir gently.
  • Now add rava, stir gently every now and then, otherwise lumps will be formed.
  • When the water evaporates, pour ghee to it and stir it continuously for about 5 minutes.

Serve hot with sugar or chutney.

For chutney recipe, refer this link: https://madraasi.com/2014/03/31/chutney/

CLICK HERE for more breakfast recipes.

Dec24

Nei Inippu

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Nei Inippu is one of the traditional and authentic dish prepared for Christmas in my Home Town (Tuticorin). I like this dish to the core, my neighbors prepare and share this with us for Christmas.

This is made up of rava, ghee/clarified butter and sugar with a pinch of shajeera and few cardamom pods. It takes time to get set after preparation almost 6 to 7 hrs. But my kids gave only an hour to get set and then started having it. Let us move on to the recipe…

Nei Inippu

Nei Inippu

Ingredients:

  • Rava / Semolina – 1 cup
  • Sugar – 2 cups
  • Grated coconut – 1 cup
  • Cardamom pods – 2 nos
  • Shajeera (cake seeds) – ¼ tsp
  • Ghee/Clarified butter – 2 tbsp
  • Salt – a pinch
Rava/Semolina getting roasted in ghee/clarified butter
Grated coconut getting roasted in ghee/clarified butter
Grated coconut, crushed cardamom pods and shajeera in sugar syrup
With rava/semolina
Getting cooked
With ghee/clarified butter
Getting cooked
Greased plate
Thick conistency
Getting set
Got set
Nei Inippu

Preparation:

  • Heat a tsp of ghee/clarified butter in a non-stick pan, add in the rava and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
  • Heat a tsp of ghee/clarified butter in a non-stick pan, add in the grated coconut and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
  • Crush the cardamom pods and keep it aside.
  • Take the 2 cups of sugar with 4 cups of water in a non-stick kadai, and keep in medium flame, keep on stirring every once in a while until it comes to thick consistency takes about 10 mins.
  • Now add in the roasted coconut along with the crushed cardamom, pinch of salt and ¼ tsp of shajeera. Keep on stirring once in a while until the coconut gets well blend with the sugar syrup or for 5 mins.
  • Grease a plate with a tsp of ghee and keep it aside/
  • Reduce the flame to low, and add in the roasted rava/semolina little by little and keep on stirring (be sure no lumps are formed).
  • Keep on stirring continuously for almost 15 mins or until the rava/semolina gets cooked.
  • Add in a tbsp of ghee/clarified butter and continue stirring until it leaves the sides and becomes thick.
  • Transfer the rava/semolina to the greased plate and spread it with a spoon.
  • Slice into pieces with a knife and let it set, it takes almost 6 to 7 hrs.
  • Take off the pieces gently and store it in an air-tight container.
Sep4

Rava Murukku recipe / Semolina Chakli

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Murukku/Chakli is one among my family’s favorite savory snack. Both my kids love to have this murukku, also they finish it within 2 to 3 days.

Usually preparing murukku is a big process, like soaking the raw rice, then drying it and later grinding to powder. But here in this recipe, nothing like that is needed and was prepared in minutes. My kids loved it a lot.

It was delicious, soft and crunchy with wonderful flavor and attractive color. I prepared this for Krishna Jayanthi/Gokulastami. Let us move on to the recipe…

CLICK HERE for more Krishna Jayanthi recipes.

Check out my other snacks recipe in this link: https://madraasi.com/recipes/snacks/

Rava Murukku / Semolina Chakli
Rava Murukku / Semolina Chakli

Ingredients:

  • Rice Flour – 2 cups
  • Rava/Semolina/Sooji (unroasted) – 1 cup
  • Water – 2 ½ cups
  • Butter – Lemon sized
  • Cumin seeds – 1 tsp
  • Sesame seeds – ½ tsp
  • Hing – a pinch
  • Chili powder – 1 tsp
  • Salt to taste
  • Oil for frying
Murukku Mould / Chakli Mould
Mould greased with oil and assembled
Rava/Semolina getting cooked
Rice flour, butter, chili powder, spices and salt all together
With cooked rava
kneading in process
Kneaded dough
Dough pressed from Chakli mould into the oil
Getting fried
Chakli turning golden brown
Rava Murukku / Semolina Chakli
Rava Murukku / Semolina Chakli

Preparation:

  • Boil 2 cups of water in a non-stick kadhai, add in the rava little by little along with little salt and keep on stirring until it gets cooked and thicken (it should come to rolling consistency). Keep on stirring continuously so that lumps are formed.
  • In a wide mouth bowl, take rice flour, butter, cumin seeds, sesame seeds, hing, chili powder, little salt and mix them all together.
  • Add in the cooked rava/semolina to the flour and mix them well by sprinkling little water.
  • Knead it a medium soft dough.
  • Heat oil in kadhai, and now grease the murukku mould with oil and assemble all the parts.
  • Divide the kneaded dough into small portions, press the dough to the hot oil (should do only when the oil is hot).
  • Wait for few mins, till you hear ooze sound, then swap the side of the muruku and wait until it turns golden brown.
  • Remove the murukku, drain the oil, and leave it aside for 5 mins.
  • Store it in an airtight container when it reaches room temperature.

Note: It remains fresh for a week, when stored in an air-tight container, only after it comes to room temperature. If you store the murukku’s in an air-tight container before it comes to room temoaerature, it would becom soggy.