Rava Puttu Recipe / Sooji Puttu Recipe / Rava Kuzhal Puttu / Semolina Steam Cake

Rava Puttu

Ingredients
Rava/Sooji/Semolina -1 cup
(roast it till its slightly warm,do not burn them)
Grated coconut-1/2 cup
Salt a pinch
Sugar to your taste
Cardamom powder-1/2 tsp
Water as needed

Rava Puttu

Method

Mix salt,grated coconut to the roasted rava,sprinkle water little by little till it resembles bread crumbs.Read notes to get perfect puttu.
Boil water in the puttu vessel, add a teaspoon of coconut at the base and then put the rava mixture on top.Do not fill till the top and press, cover and steam for 5 minutes.
Remove from the mould & place it on a plate sprinkle water on top of the puttu,it will start crumbling by itself.Mix the mixture well to make sure its wet.
Now fill the mixture again into the puttu mould cover and steam for another 3 minutes or till puttu is cooked,switch off the stove.
Before serving mix sugar, cardamom powder & serve it hot or enjoy the plain puttu with any curry you wish.

Note:
a) Do not add too much water to the puttu,sprinkle very little water otherwise the mixture will become a lumpy and sticky.The mixture must resemble like bread crumbs.
b) If your mixture looks very dry then pulse it once in the mixi and then steam.
c) Today i added a teaspoon more water so the texture was little different,so be careful while adding water.

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Saffron Lemonade / Saffron And Cardamom Lemonade / Homemade Saffron Lemonade

Saffron Lemonade

Ingredients
Cold water - 2 cups
Lemon large - 1/2 squeeze out the juice
Sugar or Honey as needed
Salt a pinch
Crushed cardamom seeds  - 4
Saffron strings - a generous pinch
Ice cubes
Method
Pour water in a glass add sugar,lemon juice,salt and crushed cardamom,mix well till sugar dissolves.
Add the saffron strings and ice cubes,serve chill.
Enjoy this refreshing summer drink.

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Beet Greens Rice / Beetroot Leaves Rice / Beetroot leaves Pilaf / Simple Beet Leaves Rice

Beetroot Leaves Pilaf

Ingredients
Olive oil - 6 tsp
Cooked Basmati rice - 2 cups
( Do not over cook and break the rice ,they must be separate)
Salt & Pepper powder to taste
Chilly flakes - 1 tsp
Chopped garlic - 4
Chopped onion - 1/4 cup
Chopped beetroot leaves - 4 cups
Method
Heat oil in a pan add onion and garlic fry till onion changes colour. Add the chopped beetroot leaves and saute till leaves are cooked.Add the seasonings,chilly flakes and mix well.
Lastly add the cooked rice and gently toss till everything is combined.
Switch off the stove and enjoy with any raita.

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Tzatziki Recipe / Greek Tzatziki / Easy Tzatziki Recipe / Greek Cucumber Raita / Greek Cucumber Dip / Easy Dip Recipe

Tzatziki

Ingredients
Greek curd - 1&1/4 cup
( I used homemade thick curd)
Salt to taste
Freshly crushed black pepper - a pinch
Grated garlic - 3
Lime juice - 2 tsp
Olive oil - 1 tbsp
Chopped dill leaves - a handful
( I used chopped coriander leaves as i did not have dill)
Grated cucumber - 1/2 cup
( peel the cucumbers grate and squeeze out the water and use)
Method
Take a wide bowl add the curd,cucumber,salt,black pepper dill leaves,garlic,1 tsp olive oil and lime juice give a nice mix.Cover and keep it in fridge for at least 2 hour
Just before serving drizzle the remaining olive oil on top of the dip and sprinkle some paprika powder and serve along with pita bread.

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Jasmine Flower Tea / Jasmine Tea / Malligai Poo Tea / Mallipoo Tea

Jasmine Tea / Mallipoo Tea

Ingredients
Water - 1 cup
Cardamom crushed - 1
Tea powder - 2 tsp
Sugar - 1 & 1/2 tsp
Hot milk - 1 cup
Fresh arabian Jasmine flowers - 10
Method
Pour water in a saucepan add the tea powder,jasmine flowers and crushed cardamom,bring it to a boil.Now add the hot milk and sugar bring once again to a boil and switch off the stove.
Filter and enjoy this tea!

Note:
Instead of white sugar you can replace with honey,palm or brown sugar,

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Bengali Luchi Recipe / Luchi Recipe / Luchai Puri Recipe

Luchi

Ingredients
Maida / All purpose flour - 2 cups

Salt to taste

Sugar-1/8 tsp
Oil - 6 tsps for the dough

Warm water-required amount to knead the dough
Oil to deep fry

Luchi

Method

Take a bowl add the flour,salt & sugar pour warm water little by little & knead it to a dough.The dough should not be too stiff nor too soft (harder than chapathi dough).Cover and rest the dough for 10 minutes.
Make equal sized small ball from the dough.Apply some oil to your working place & roll them out into a semi thick circles.The luchis should not be too thin.
Heat oil in a pan,once its hot slide the luchi from the side into the hot oil.
Now press the luchi slightly with a spoon,this helps them to puff up.turn other side & cook.
Once done remove them on a paper towel to remove excess oil.
Serve it hot with any gravy you like.

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Garlic Paratha / Garlic Lacha Paratha / Garlic Lachha Paratha / Lachha Paratha

Garlic Lacha Paratha

Ingredients for the dough
Wheat flour - 2 cups heaped
( i have used multi grain atta)
Salt to taste
Water as needed to make the dough

Ingredients to sprinkle on paratha
Kashmiri red chilly powder as needed
Jeera powder as needed
Turmeric powder as needed
Salt to taste
Finely chopped Garlic - 8
Finely chopped spring onion - 1/4 cup
Melted butter - 2 tbsp
Other ingredients
Oil as needed to cook the paratha

1st method to roll paratha

Method
Take wheat flour and salt in a bowl,pour water little by little and form a soft dough.
Divide the dough into equal size balls.Dust the board with some flour and roll out a ball into a thin paratha.Brush some melted butter on top and sprinkle some red chilly powder,jeera powder,turmeric powder and a pinch of salt,using your fingers spread the masala powders evenly on the paratha.
Dust some flour on top and from one corner start to pleat the dough till you reach the end ( see picture).Slightly stretch the pleated dough and roll it into a coil and tuck the end under the coil and press.Sprinkle some garlic and spring onions in the middle of the coiled dough and press,dust the coil with flour and gently roll it out to a semi thick paratha.Do not give pressure while rolling.

2nd method to roll paratha

Second method is once the dry masalas are spread on top of the paratha sprinkle the garlic and spring onions,dust it with flour and pleat,roll it into a coil and gently roll out to a paratha.
Heat a tawa cook the paratha both sides till crisp,flaky and brown by adding oil around.
Enjoy these paratha with pickle or curd.

Garlic Lachha Paratha

Note:
a) Do not roll the paratha hard then you layers will not be visible.
b) Instead of spring onions you can add kalonji seeds.
c) You can add ghee instead of butter in this recipe.

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Elantha Vadai / Elandha Vadai /Jujube Candy / Regi Vadiyalu / Regi Pandu Vadiyalu

Elantha Vadai

Ingredients
Ripe elantha palam / Indian Jujubi / Regi pandu- 50
( washed and wiped )
Tamarind - a small gooseberry size
Rock salt - 1 tbsp
Powdered jaggery - 1/4 cup
Dry red chillies - 6
( add according to the hotness of the chilly)
Jeera powder  or Jeera seeds- 1/2 tsp
Hing - 1 tsp

Elantha Vadai

Method
Wash and wipe all the berries and spread it on a towel for 10 minutes.
Take a mortal pestle add the salt and red chillies and grind till they are coarse.
Next add the jeera and hing grind again,now add the berries,tamarind and jaggery.
Gently crush and try to remove all the seeds without breaking.You can also pulse once in a mixi to remove seeds.Do not over grind and break the seeds,it will be difficult to eat once its sun dried.
Take small portion of the ground mixture and spread it on a greased plastic sheet and keep them in sun for a day till they are 3/4 th dry.
Next day flip all the vadai and couple more days dry them in shade till they change colour.
Store it in a container and enjoy !

Note:
a) If you are going to store it in a bottle at room temperature then make sure they are well dried,otherwise they may spoil very fast.


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Chikkudukaya Kudumulu / Chikkudu Kaya Kudumulu / Chikkudu Kudumulu / Kudumulu / Avarakkai Kolukattai

Chikkudukaya Kudumulu

Ingredients
Chikkudukaya / Broad beans / Valor lilva - 30
( I used fresh broad beans from my garden,Wash and string the beans,remove the seeds and chop the beans.I got 1/2 cup seeds and 2 cups of chopped beans)
Rice flour - 1 cup
( store bought)
Salt to taste
Chopped coriander leaves - 2 tsp
Chopped spring onions - little more than 1/4 cup
Chopped or crushed green chillies - 3

Method
Pour water in a pan add some salt and the chopped beans and the seeds,cook till they are 1/2 cooked,switch off the stove.
Take a wide bowl add the rice flour,salt,chopped spring onions,green chillies and the cooked beans.Mix it well and slowly add the cooked beans water little by little and form a semi soft dough.Water must be slightly hot,do not add cold water.
Divide into small equal size balls,flatten the balls and shape it into a bowl ( see picture).
Arrange all the kudumulus in a idli plate,place it inside a idli steamer cover and steam for 8 minutes or till cooked.
Serve hot with sesame oil and enjoy!

Note:
a) Boiled broad beans water should be slight hot while mixing into the rice flour.
b) Make a semi soft dough,do not make very tight dough then your kudumulu will turn hard.
c) These kudumulu must be eaten hot,otherwise they will turn hard.
d) You can also eat with any chutney or just with sesame oil.
e) Try to use fresh chikkudukaya if possible for making this recipe.


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