Rava idli

As ramadan has gone out normal working days have begun.  Kids school work home and of course cooking to be precise.  We had  a nice break as kitchen is closed in the mornings during the ramadan and no rush for tiffins. Two elder kids are independent enough to get things done on time . I just have to run after my kindergartner . As of this week we have a full morning circuit to catch. Packing lunch boxes is quite a stir in the mornings . No one is into curries . Aj just wants his eggs and stir fry bananas. Zameel  would go for toast and spreads . While Zehna just loves proper Indian breakfast ... just like me .so today is her favorite recipe.

How ever time flies my love for idlies and dosas never  die out. Hot spicy green chutney served with my recipe for today. I love green rava idli .. thats loads of corriander leaves chopped finely and mixed well with the better .
Its quick easy and instant . And overall very healthy.  I am so addictive to this that I have them for tea too.

Ingredients:

1 cup Rava / samolina

1 cup curd

1/2 cup rice flour

Water as required

1 chopped onion

1 grated carrot

2 chopped green chillies

1 tablespoon crushed ginger

Curry leaves few

1 teaspoon Mustard seeds

1 teaspoon Cumin seeds

Salt to taste

1 teaspoon Baking Soda

1 tablespoon oil

3 tablespoon Coriander leaves

Method:

Add rawa,rice flour,salt,curd and mix well.Add little water and mix to This should be of  medium consistency batter. Set this aside for 15 min.

Take a kadai and heat oil .

Add mustard seeds and let it crackle.

Add in ginger, curry leaves.

Next add  the onion,carrots, and mix well

 cook for 3 min.

Add this to the batter and mix well.Add in a bunch  of chopped coriander leaves and mix well.

Add in baking soda and beat well till frothy.

Add a tablespoon  of the batter into well oiled idli stand.
 Steam it for 10 mins…

When it is cooked,remove it with a spoon

Serve hot with any chutney or sambar.

Note
I love to serve with ghee fried cashews . Just as my pic shows 

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Tharri kachyathe

I am ending this Ramadan with a heavy heart .. How time flies and alhamdullillah we have made our way to attain how much ever time we had to complete our ibadadah.
This ramadan  we planned on having a warm drink evey alternate days .I guess many of you must have be wondering what choices do i have . Well here , Malabar is famous for the luxurious warm drinks. I always like to try something new but with the same ingredients. Last Ramadan, we went only for cold and icy drinks and eventuality would fall sick , so i guess i am having silent break from the flu and the fever so far . So my first recipe for warm drinks this ramadan is samolina drink / thari kachyathe .

 It is served warm not hot . Served with roasted ghee fried nuts straight  from stove top . Anything  served with ghee  and nuts is a way to hint the time to relax  and have it right away , it is the nuts and dry fruits ,  that  floats in the milk which is very slurpy .

 Ingredients 

2 cups milk
2 tablespoon roasted samolina.
4 tablespoon sugar
2 Cardamom crushed
1 teaspoon ghee
Nuts of your choice.
A pich of salt.

Method

Boil the milk and let simmer .
Meanwhile heat a non stick pan .
Roast the samolina/rava for 2 minutes
Add to the simmering milk.
Stir well .
Roast the nuts in ghee.
Add to the milk and add the cardamom powder.
Add sugar and a pinch of salt .
Cover and serve after 10 minutes.
It will thicken by then .
Serve warm .

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Prawn masala cups

Mashallah we are nearing the end of this Ramadan . Working hard to our better deen and cleansing ourself soulfully with dhikr (chantings) and zakath , tharaweeh and still we have so much more to make duas for ourselves . With the time running out it is sense of sadness ... something i cant describe . How time flies during Ramadan . Last 10 days  of Ramadan . The most blessed of all nights and we must attain as much as we can from the prayers asking for forgiveness. The mosques are filling with more crowd amd it is  during these last nights for prayers considered better than thousand nights   ( Laylatul Qadr) that we ask for all good deeds be accepted and sins forgiven ... Ameen. 

Coming to today’s recipe – anything oil free goes out well on the iftar table .this is   unusually  rare presentation of a steamed rice cups filled with prawn masala and fried rice balls.! Lots a pretty easy and lovely colorful idea of a snack to be served in iftars .and kids passed it to be cup pizza. Such crazy ideas came up and i just went by to recreate for our snacks and i wanted  something oil free . And meat free too . Feel free to change the recipe to a filling of your choice .  I used my cupcake moulds  so got a dozen done at one go.
I just love making them and enjoyed it too .and just remember to have them warm .
Here's the recipe.

Ingredients for grinding.

1/2 Coconut grind.
1 teaspoon fennel seeds,
2 small onions .
1 green chillie
Curry leaves few.

For the rice dough

1 cup rice ( jeerakashala/pathal rice ), soaked for 4 hours
Salt to taste

For the prawns masala

500 gm large  prawns , cleaned and deveined.
1 tsp red chilli powder
Salt to taste

1 tbsp coconut oil
1 large onion,
1 small tomato
1 teaspoon Ginger garlic paste
3 green chillies chopped
Curry leaves and coriander leaves

Method
Grind the ingredients with very little water, for the rice dough till coarse  and add 2 tbsp of rice flour and make a soft dough .
Add more flour if needed. It should be coarse.  Add in the coconut grind mix..
Heat a steamer. Grease each cup cake case with oil . And press little rice doughs onto the cups  with 1 inch thickness and cook in steam till done. Make small balls and steam cook too,
Steam for around 10 minutes or till firm to touch. Allow to cool slightly before taking out of the cups
Fry the prawns with the red chilli powder and salt till done  and keep aside .
Fry the rice balls in 1 teaspoon red chilli powder and salt. Keep aside.
Heat oil and saute the onions  for 5 minutes.
Add all the ingredients saute till mushy .
 Add in the fried   prawns and the rice balls
Mix them up till the masala is well combined.
Keep aside to cool .
Stir in the coriander leaves. Adjust seasoning and set aside.

Now fill the masala in the cups and serve .

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