Rava Halbai Recipe / Rava Halubai / Semolina Halbai / Chiroti Rava Halbai / Halubai Recipe - Udupi Recipes

Rava Halbai

Ingredients

Fine semolina /white chiroti rava - 1/2 cup

Grated fresh coconut - 1/2 cup

Jaggery - 3/4 cup

(add 1/2 cup if your jaggery is very sweet)

Cardamom - 3

Cloves - 3

Water - 2 & 1/4 cups

Ghee - 1 tbsp

Rava Halubai

Method

Dissolve jaggery in 1/4 cup of water filter to remove impurities.

Soak rava in 1 cup of water for 1 hour. Take a mixi jar add the soak rava along with the water , grated coconut, cardamom and cloves. Grind this to a very smooth mixture.

Transfer the ground mixture into a heavy bottomed kadai add the remaining 1 & 1/4 cups of water and add the filtered jaggery, mix and then switch on the stove.

In medium low flame keep stirring till the mixture starts to thicken.

Continues stirring is a must in this recipe otherwise they will burn at the bottom or form lumps.

When its almost thick add the ghee and keep stirring till the mixtures leaves the sides of the pan.

Take a small portion of the mixture ( be careful it will be very hot) if the mixture is not sticky and rolls into a soft  ball then switch off the stove.

Pour the mixture into a greased tray and spread it evenly ,let it cool completely.

Cut into desired shape and enjoy!

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Crackers Topped with Spicy Mayo And Salsa / Ideas For Cracker Toppings / Easy Cracker Toppings / Easy Starters Recipes

Crackers Topped With Spicy Mayo Dip and Salsa

Method

Multi Grain Crackers or and variety crackers you like - as needed

Salsa - as needed

Spicy Mayo Dip  - as needed

Parmesan cheese for garnish

Mint leaves or any fresh herbs of your choice

Easy Crackers Toppings

Method

Arrange crackers on a plate . spread some spicy mayo dip on top.

Place a spoon of salsa on top garnish with parmesan cheese and fresh herbs of your choice.

Serve immediately.

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Garlic Herb Cauliflower Rice / Herb Cauliflower Rice / Cauliflower Rice With Herbs And Garlic

Garlic Herb Cauliflower Rice

Ingredients

Frozen cauliflower rice - 2 cups

Salt and pepper powder to taste

Italian seasonings - 3/4 tsp

Chopped fresh parsley - a handful

Chopped spinach - a handful

Chilly flakes - 3/4 tsp

Chopped garlic - 8

Chopped onions - 2 tbsp

Lemon juice - 1 tsp

Butter - 1 tbsp

Olive oil - 3 tsp

Parmesan cheese as needed for garnish ( optional)

Herb Cauliflower Rice

Method

Heat olive oil in a pan add onion and garlic fry till color changes.

Add the chopped parsley and spinach fry till they shrink.

Add chilly flakes,salt and pepper powder saute for a second and add the frozen cauliflower rice.

Mix well and cover with a lid and cook in low flame till done.

Add the Italian seasonings, butter and few parsley and mix well and switch off the stove.

Lastly squeeze lemon juice garnish with parmesan cheese and serve warm.

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Tomato Basil Soup / Creamy Tomato Basil Soup / Rich and Creamy Tomato Basil Soup Recipe- Healthy Soup Recipes

Tomato Basil Soup

Ingredients
Chopped small vine tomato - 10
Chopped onion - a handful
Chopped garlic - 3
Fresh basil leaves - 20
Salt and pepper to taste
Sugar - 1/2 tsp
Half & Half cream/Heavy whipping cream - 1/2 cup
Water/broth as needed
Olive oil or butter - 1 tsp
Method
Heat oil /butter in a pan add onion and garlic saute for 2 to 3 minutes.
Add the tomatoes,seasonings and sugar saute till tomatoes are soft.
Pour the water/broth and cook in low flame for 20 minurtes.
If using Instant pot saute all in saute mode,pour broth and cook in soup mode( 30 minute).
Cool and blend it in a blender along with fresh basil leaves till smooth.Do not strain the mixture.
Bring it back to the pan add heavy cream and just heat it.Do not give a boil sometime they may curdle.

I usually don't heat it once heavy cream is added.
Serve them warm.

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Cauliflower Rice Vegetable Biriyani / Cauliflower Rice Biriyani / Biriyani With Cauliflower Rice - Cauliflower Rice Recipes

Cauliflower Rice Vegetable Biriyani

Tempering

Oil - 3 tsp

Ghee - 1 tsp

Cinnamon - a small piece

Cloves - 3

Cardamom - 2

Bay leaf - 1

Star anise - 1/2

Shajeera - 1/4 tsp

Other ingredients

Frozen cauliflower rice - 3 cups

Chopped vegetables of your choice - 1 cup

( I used potato,peas,carrot and beans)

Slit green chilies - 4

Ginger and garlic paste - 1/2 tsp

Sliced onions - a handful

Diced tomato - 1 small

Mint leaves - few

Curd - 3 tsp

Red chilly powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Method

Heat ghee and oil in a pan add the tempering ingredients and saute.

Add the onions,green chillies,ginger/garlic paste and few mint leaves saute till onions changes its colour.Add the vegetables and tomato fry for couple minutes.

Add the dry masala powders, curd cover with a lid and cook in low flame till potatoes are half cooked.

Spread the cauliflower rice on top of the vegetable mixture, sprinkle some water and cover with a tight lid and cook for 5 minutes in low flame till well cooked.

Switch off the stove pour lemon juice,sprinkle chopped mint leaves on top of the biriyani,mix gently and serve hot with raita.

Click HERE for more Cauliflower Rice recipes.

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Thayir Vadai Recipe / Curd Vada Recipe / Dahi Vada Recipe / Soft Dahi Vada Recipe

Dahi Vada

Ingredients for Vada Batter

Urad dal-1 cup
(soak it for for 2 hour & grind to a smooth & fluffy thick batter with very little water added in intervals. Add salt and beat the batter well with your hand to get a fluffy batter)
Salt to taste
Ingredients for the curd mixture
Beaten curd-3 cups
Salt to taste
Fresh ginger a small piece, green chilly- 4,mint leaves - 1 tsp , coriander leaves a handful

(Grind ginger,green chillies,mint,coriander leaves to a smooth paste)

Sugar - 1/2 tsp
(Take a bowl add all above mentioned ingredients together, mix well and keep it aside. For extra richness cream or sour cream can be added)
Other ingredients
Oil-required amount for deep frying
Warm milk-required amount to soak the vadas
Tempering
Oil-2tsp
Mustard - 1 tsp
Red chillies-3
Curry leaves-little

Hing a pinch
(Heat oil & temper it with above ingredients and keep it aside)

Thayir Vada

Method

Heat oil in a pan wet your palm take some batter and shape it into a vada and slide gently into the oil.

If you are not able to get the shape do not worry dip a round ladle into the water and scoop out the batter with the wet ladle and drop it into the hot oil gently.

Deep fry till color changes and do and fry till crisp and brown.

Remove from oil and drop them into the warm milk.Let them soak till you are done frying all the vadas.

This step is important as they will soften the vadas.

Arrange the soaked vadas into a tray and pour the curd mixture.Top it with the tempering. Keep it in fridge till serving time.

Just before serving sprinkle some jeera powder and red chilly powder on top and enjoy!

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Black Halwa Recipe / Karuppu Halwa / Kerala Black Halwa / Kerala Style Rice Halwa Recipe

Kerala Black Halwa 

Ingredients

Rice flour - 1/4 cup

Powdered jaggery - 1 cup

( make sure they are clean, otherwise dilute in little water, filter and then use)

Thick coconut milk - 1 can (13.5 o z)

( Dilute with water to get total 4 cups of semi thick milk,You can use fresh coconut milk extracted from fresh coconut, that tastes more authentic))

Cardamom powder - 1 tsp

Cashew nuts chopped - 3 tbsp

Ghee - 1 tbsp

( I did not use )

Black Halwa

Method

Take a non stick pan add the jaggery .rice flour and 3 cups coconut milk, mix well and switch on the stove. In medium high flame keep stirring till they starts to thicken.

After couple minutes add the remaining coconut milk and keep stirring till the halwa has started to leave oil. As there were more oil in the halwa i skipped using ghee otherwise add ghee at this stage.

Add cardamom powder and cashew nuts,mix till the halwa is thick and oil/ghee has left the mixture.

Pour it into a greased plate spread it evenly, cool completely and cut into squares and enjoy!

Note:

a) The colour of the dish depends upon the variety of the jaggery.

b) If the jaggery is not clean then dilute it in water filter and then use.

c) As the coconut milk left lots of oil so i did not use any extra ghee.

d) Frying nuts in ghee is not needed,

e) Non stick works best for making this dish.

f) The whole process should be cooked in medium low flame.

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Matar Ka Nimona Recipe / UP Style Matar ka Nimona Recipe / Green Peas Curry - No Onion No Garlic Recipe

Matar Ka Nimona

Green ingredients crushed

Coriander leaves - a handful

Green chillies - 4

Chopped ginger - 1 tsp

(crush to a coarse mixture)

Other ingredients

Frozen fresh peas - 1 cup

( crush to a coarse mixture, sauté in 2 tsp oil till raw smell has disappeared, keep it aside)

Cubed or cut into finger size potato - 2 medium

( add little salt and shallow fry them in oil till light brown and keep it aside)

Chopped tomato - 2 small

Salt to taste

Kashmiri red chilly powder - 3/4  tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1/4 tsp

Tempering

Ghee - 1 tbsp

Jeera - 1 tsp

Red chilly - 3

Cinnamon stick - 1 small piece

Hing - 1/4 tsp

UP Style Matar Ka Nimona

Method

Heat ghee in a pan and temper it with above ingredients.

Next add the dry masala powders and saute in low flame for a minute.

Add the tomatoes and salt fry till they are mashed well.Add the fried peas mixture and mix.

Pour needed water cover and cook for 2 minutes.Add the fried potato and simmer for a minute and switch off the stove.

Garnish with coriander leaves and serve hot with Roti!

Note:

Adding a pinch of sugar and lime juice is optional.

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Lunch Menu

 

Bagara Rice

Apollo Fish Fry

Mutton Kurma

Apollo Fish Fry Recipe / Apollo Fish Fry / Hyderabad Style Fried Fish / Restaurant Style Apollo Fish Fry

Apollo Fish Fry 

Ingredients for marination

Boneless fish pieces - 18

( use any fish ,today i have used Tilapia)

Salt to taste

Pepper powder - 1 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Red food colour as needed (optional)

Corn flour - 1 tbsp (heaped)

Maida - 1/2 tbsp

Ginger and Garlic paste - 1 tsp

Egg beaten - 1

( mix all above ingredients together and rest for 10 minutes)

Other ingredient

Oil to deep fry

Chopped ginger and garlic - each - 2 tsp

Sliced green chillies - 4

Curry leaves and coriander leaves few

Red chilly powder - 1/2 tsp

Pepper powder - 1 tsp

Coriander powder - 1/2 tsp

Red chilly paste - 1 tsp

Salt to taste

Soy sauce - 3 tsp

Curd - 1 tbsp

Lemon juice - 2 tsp

Method

Heat oil in a pan and deep fry the marinated fish in batches till golden brown on both sides. Keep it aside.

Take 2 tbsp of the fried oil in a pan add chopped ginger ,garlic,green chillies and few curry leaves and saute.

Now add the remaining ingredients one by one and sauté till the oil separated from the masala.

Switch off the stove add the fried fish pieces and toss till well combined.

Garnish with coriander leaves and serve immediately!

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