Tuesday, 26 December 2017

How to Make Rava Idli

Recipe for Rava Idli  
Rava idli (sooji/semolina) is the steamed cake prepared with rava. Idli is the age-old and a very popular form of breakfast in the Southern parts of the country. This is a healthy and at the same time very quick to prepare. Unlike regular idli, Rava idli is prepared without over-night fermentation and thus it is the instant formula of idli. It is a specialty of Karnataka and holds quiet a fascinating history related to the Rava Idli recipe. The popular belief says Mavalli Tiffin Room (MTR) has invented during World War II. There was shortage of rice supply and MTR came up with the idea to prepare the idli batter with rava. It was an experiment that turned out to be a massive hit among the people and till date it is one of the most popular breakfast items in the entire South India. I hope today you will try out the rava idli recipe and check how it tastes. Let me know your feedback and queries. Let’s get started with the recipe.


1 cup rava (sooji/semolina)
1 cup curd
1 medium sized carrot
Handful of coriander leaves
4 cashew nuts (break it two halves)
A pinch of baking soda
Salt as required
Ingredients for tampering: 1 tablespoon oil
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
2 chopped green chillies
1 inch finely chopped ginger

A strand of curry leaves
Before starting to prepare the idli finely chop the vegetables and ginger
Heat oil in a non stick kadai and add mustard seeds for tempering
Now add asafoetida and curry leaves
Add rava now and fry for a few minutes
Take off the rava mix from the stove and let it cool
Once the rava becomes cool add curd, the previously chopped vegetables, salt, and baking soda
Slowly add water in the rava mix and get a semi-thick consistency that has no lumps
Leave the batter aside to rest for 15 minutes
Grease the idli mould and put one half of a cashew nut (optional) on it
You can pour the batter on the mould and steam-cook for 10-15 minutes
Once taken off, it should be serve hot with coconut chutney.

Thursday, 21 December 2017

How to make Dhuska

Recipe for Dhuska
Dhuska is a traditional recipe from Jharkand, India. It is a recipe generally prepared on festival days. Dhuska is prepared by deep frying ground rice and dal batter and is very good to serve for breakfast.

Broken basmati rice or any basmati rice: 1 cup (washed &soaked in water for 4-5 hours)
Chana dal: 1 and 1/2 cup ( washed and soaked in water for 4-5 hours)
Green peas: 2 tbsp
Green chilies: 3 chopped
Coriander leaves: chopped
Ginger: 2 inches finely chopped
Turmeric powder: 1 tsp
Black pepper: 1/2 tsp
Salt: to taste
Mustard oil: to deep fry
Grind rice and chana dal with water to a dosa batter consistency
Now add all the above ingredients to the batter and mix well
Heat oil in a kadai. When the oil is hot, pour some batter directly in the oil with the help of a ladle . Deep fry both the sides till it turns brown.
Transfer them on a paper towels
Repeat the process with the remaining batter
Serve hot with green chutney and aloo ki sabzi or it also tastes good with mutton or chicken curry.

Note: You can use refined oil also for deep frying but for authentic taste  mustard oil is used.

Monday, 27 November 2017

How to Make Broccoli & Feta Omelet with Toast

Recipe for Broccoli & Feta Omelet with Toast


Cooking spray
1 cup chopped broccoli
2 large eggs, beaten
2 tablespoons feta cheese, crumbled
1/4 teaspoon dried dill
2 slices rye bread, toasted


Step 1
Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.
Step 2
Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.

Tuesday, 7 November 2017

How to Make Methi Malai paneer

Recipe for Methi Malai paneer

Watch video Click Here
To soak methi leaves:
1 bunch methi leaves / fenugreek leaves, washed and finely chopped
¾ tsp salt
1 cup water
For methi malai paneer:
3 tbsp oil
1 tsp cumin seeds / jeera
1 bay leaf / indian tej patta
4 cloves / lavang
2 pods cardamom / elachi
1 inch cinnamon stick / dalchini
1 tbsp ginger-garlic paste
½ tsp kashmiri red chili powder / lal mirch powder
1 green chili, slit length wise
1 tsp coriander powder / dhaniya powder
¼ tsp turmeric / haldi
1 cup tomato pulp / puree of 2 large tomatoes
1 tsp sugar
¾ cup milk
salt to taste
¼ cup malai / fresh cream
¼ cup water, add as required
11 cubes paneer / cottage cheese
¼ tsp garam masala powder
Firstly heat oil and add cumin seed, bay leaf, cloves, cardamom and cinnamon stick. saute.
Additionally, add ginger garlic paste, green chili and onions. saute.
Now add spice powder like chili powder, turmeric and coriander powder. saute.
Also add tomato pulp and saute till it thickens.
Also saute till the masala start to release oil.
Now add sauted methi leaves.
Additionally add sugar and salt.
Saute for a minute.
Now add milk, cream and water.
Also add paneer cubes and give a gentle mix.
Additionally add garam masala.
Cover and simmer for 2 minutes.
Finally, serve methi malai paneer with chapathi or paratha.