Tag Archives: semolina

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.

Jack Fruit Idly

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Jack fruit is one among the special fruits of summer. I use to have jack fruit, not to very often or I am not a fan of Jack fruit. But my daughter likes to the core, when she finds Jack fruit in the market, she urges to get it. Yesterday as of my daughter’s wanting and for a ritual as offering my hubby got Jack fruit. He got more the quantity of Jack Fruit, she had little and I kept the other in refrigerator.

Today morning when I saw the Jack Fruit, I thought of trying some recipe with Jack fruit and had a chat with my friend about this, she told me that her aunty prepares Jack Fruit Idly which would be yummy and also she guaranteed that not only kids even we would finish it in minutes. So I wanted to try it immediately.

Taking this to Fiesta Friday #115 hosted by Angie@thenovicegarderner.

Jack fruit Idly with minced jack fruit and powdered palm jaggery topping

Jack fruit Idly with minced jack fruit and powdered palm jaggery topping

A very easy, simple, no fermentation and ready in minutes, finger licking Idlies – JACK FRUIT IDLY. A perfect time to give a try, never miss it else you need to wait till the next summer.

As of vacation, my hall will be filled with kids (my kids friends) most of the time, these girls came to kitchen screaming Aunty what are you making, as a food blogger, I requested them to wait for few minutes until my photo shoot is over 😛

Also I made few quantity of Idly using the mini idly mould and the rest in regular idly mould. These girls had those mini idlies and told me awesome and a completely different idly. I was happy, what would a mother need than this and now my kids want to have JACK FRUIT Idly atleast once in a week for breakfast and snack time 🙂 . Let me share the recipe…

Do check out my other Breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/ and snacks recipe in this link: https://madraasi.com/recipes/snacks/ and summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/.

Preparation Time – 30 mins

Cooking Time – 20 mins

Yields – 15 regular Idlies and 30 mini Idlies

1 cup = 160 ml (rice cooker cup)

Ingredients:

  • Jack Fruit – 7 nos
  • Rava / Semolina – 1 cup
  • Palm jaggery (crushed) – 3 tbsp
  • Coconut (pieces or shredded) – a handful
  • Cardamom powder – ½ tsp
  • Salt to taste

Preparation:

  • Take rava/semolina in a kadai, add dry roast them until it start turning golden brown in color.
  • Remove the roasted rava/semolina to a plate, keep it aside.
  • Take the coconut pieces or shredded ones in a blender and blend them well.
  • Deseed the jack fruit and add in the jack fruit along with the grounded coconut, Blend them again.
  • Add in 3 tbsp of palm jaggery and blend them all together to a fine paste or coarse paste as you desire.
  • Add in the grounded mixture to the rava along with the required amount of salt and cardamom powder.
  • Mix them well, it with a spoon (no lumps should be formed).
  • Add in ½ cup of water, mix it well and rest for 20 mins.
  • Now grease the idly mould with oil or ghee and spoon in the batter.
  • Gently place it in the idly steamer and cook in medium flame for 20 mins.
  • Remove the idly mould from the steamer and remove the idly to the plate.

Platting:  Deseed a jack fruit and finely chop them into tiny pieces, sprinkle those pieces over the idlies along with powdered palm jaggery.

Serve hot.

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

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.