April 29, 2012

Guest Post - Ragi Balls

     Guessing who is that GUEST !! Its not my co-bloggers or cookery friend. Its my Hubby's GRAND MA, who is well-versed in preparing all these village based traditional food. I am still a KG student infront of her cooking knowledge. When it comes to this recipe, i will always Say NO to "No Ragi Balls".. He he he.. Confusing is it ??!! :) This is the typical traditional food of South India which will be loved by all the villagers and its very healthy too. Especially during summer it is the best substitute for Fresh juice. Without further delay, here it is......


ALL YOU NEED:

Ragi flour 3 cups
Steamed rice 1 cup
Salt To Taste
Water As required

METHOD:
     Take a bowl, add 3 cups of ragi flour add required salt and water and mix it without forming any lumps. Heat wide and heavy bottomed vessel. Pour the ragi flour mixture to it. Give a hard stir* using the churner's back side. Do this process until its become thick, add required salt inbetween. Make sure it SHOULD NOT stick to the vessel. Before you put off the flame, add steamed rice and stir it well, until it mix well with the Ragi mixture. Put off the flame. Allow it to cool for 2 to 3 minutes. Make it as a balls and taste with a Keerai Masiyal or best combo will be Chicken curry. Yummmmmyyyyy ! Mouth watering :)


Sending this for the event guest hosted by Roshini and chairperson Priya :)
Note:*Hard stirring will give best outcome.

    Sending this to Akila's Event - Dish name starts with R


♥ Sangeetha♡Nambi ♥

April 25, 2012

Prawn Gravy

     If i take self survey about my "Sea food Likes", Prawn will grab the first place. I love it forever. When it is my main dish for hot steamed rice, OMG ! i cant explain it in words. Will GOBBLE it. He he ! I know what u ppl are thinking about me, NEVER MIND :) Prawn gravy is tempting me to publish this post immediately without any delay. So, heres the method.


ALL YOU NEED:
Prawn - 1/2 kg
Onion - 5 Nos.
Tomato - 2 Nos.
Ginger Garlic Paste - 2 spoons
Green Chilly - 1 No.
Curry Leaf - 2 Twigs
Corainder Leaf - 1 Twig
Chilly powder - 1 1/2 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - To Fry


METHOD:
     Take a wide bowl, heat a spoon oil. Then add chopped tomato, saute it for 3 mins and add Ginger-Garlic paste, saute until the raw smell goes off. Then add chopped tomato, chilly powder, turmeric powder and pinch of salt. Saute the entire mixture until oil oozes out. Now comes the Prawn's turn. Add the cleaned prawn and required salt. DONOT add water. Allow it to cook by closing the pan. Let it sit for 5 to 7 mins. Take out the lid, let the excess water drains off. Saute it in lower flame, until the prawn gets covered completely with the onion, tomato mixture. 5 mins before you put off the flame, add curry leaf, slited green chilly and corainder leaf. Mix well with the prawn gravy. Transfer it to the serving bowl. Serve hot with steamed rice or rotis.

     Sending this recipe to Asiya Omar's first event...





♥Sangeetha♡Nambi♥

April 24, 2012

Tag-O-Mania


     I am a lazy gal to do all these tagging stuffs. I feel its like a cumbersome process, by framing some sets of questions and more difficult part is finding ONLY SELECTED friends to tag back. Oh God ! i guess GA (Gayathri Anand) took some revenge on me from which i cant escape. Will satisfy you order GA, no worries. Moreover, its a great idea to know about my co-bloggers and also i can take REVENGE.. Haaaiiiiyyyaaaaa.....! Thanks GA.


    So here comes my replies for your tagged questions GA :)

1. Introduce yourself
I am Sangeetha Nambirajan, "BIG" ALWAYS loved to be a Happy Home maker but am sceptical with the profile as S/W Engg :( I am a mother of 1 cute, adamant, lil princess. I am very talkative, love to keep/make others happy and Jovial. I dont like hurting ppl at any cost. Ok ok ok.. I can understand u readers, Let me stop here.

2. What's your favorite hobby or how do you love to enjoy your time ??
Blindly i can say COOKING & CLEANING(!) and another most is love Bike long ride.

3. Which is the place / tourist spot you want to go ??
Its one & only Kullu Manali

4. When it comes to blogging , how supportive are your family members ??
Hubby is very very supportive. Pls, dont be envy. He is very supportive to my brother. Both will always laugh at my blog post.. Huh! But one contribution he'll do, i.e. to transfer all my recipe clicks to my blog's common repository from his cam, its just to free his cam space :( Hoowwwwwwwww supportive he is :P

5. What is your fav. food
You can refer my post Onion Tomato Thokku.

6. What inspired you to create a blog ?
He he, You want me to be Frank :) If yes, its my BOSS who didnt assign any task @ office  :) (GOD, She should not check this!)

7. How do u feel while u get a award /Tags from other blogger friends ??
OMG ! You can check this funny link http://recipe-excavator.blogspot.in/search/label/Awards. You can see how i have flied each time :P

8. Talk about food photography..do you judge a recipe by the photo posted by the bloggers ?? and when searching for a recipe in search engine say Google, do u look for just recipe or look by images ??
GA, have you checked my recipe pics ?? still i need to talk about food photography?? :) According to me "IMAGE talks more than WORDS" So, 80 % will judge only on the clicks where/whenever i search for recipes.

9. Have you tried any recipes from other blogger ?? what's the result ??
Yes, lot. You can check this "Bread Jamun" for example.

10. How happy you will be in getting a comment for your recipe ...??
Will feel "Atleast there are someone who keeps on visiting my blog".

11. How about taking parts in events hosted by other bloggers ??
Love to take part but as a office goers sometime i don't find time to manage my own blog. First i need to learn on "Time Management" to tackle both my blog/home/office. At least lets try it in future.

Haaappppaaaaaaa !! Exam over !!! Jolly !!!!!!!!

Now its my REVENGE(!) time, my question paper will be very tough :)

Planned to take revenge on these girls. Sorry girls !!!!!!

Poonam Borkar
S.Menaga
Priya
Asiya Omar
Sravs
Maha
Aruna
Jay
Reva
Dr.Sameena Prathap
Seetha

My questions are:

1. Your intro pls !
2. Your Favorite dish ?
3. Your best/new try (recipe) so far ?
4. Which is your second passion other than cooking ?
5. At least once have u thought, i could have born as a Guy or U feel "am happy with what I am now" ? Be frank with reason pls ?
6. My favorite question ! Love to be Home maker or Office Goer ?
7. You prefer Instantly publishing post or Scheduled post and Why ?
8. Can i see your kitchen ? Photo pls ?
9. If you are really upset, what is that one thing you do to get distracted ?
10. What will be your spouse reaction on seeing you new tried recipe's outcome ?
11. What do you think about "Recipe-Exacavator". Pls, don't think who is this. Its my blog/me :(

RULES:

1. Post the rules.
2. Answer the questions set for you in the tagger's post and create new set of eleven questions.
3. Tag eleven people and link to them on your post.
4. Let them know you have tagged them.

Keep the Tag rolling !

April 20, 2012

Aval/Poha Uppma

     Recently i started making this recipe by recollecting my childhood memories(!). Yes, during my childhood days, my neighbour use to prepare this dish as their evening snack. It will be very tasty. Recently, when i went to super market, poha got flashed in my sight. So suddenly thought of preparing this recipe, without having any idea about the preparation method :) So here is my "Novice" recipe.


ALL YOU NEED:
Aval/Puha - 2 cups
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No
Urad Dhall - 2 spoons
Bengal Gram - 1 spoon
Mustard - 1 spoon
Curry Leaf - 2 twigs
Corainder Leaf - 1 twig
Green chilly - 2 or 3 Nos.
Turmeric Powder - Pinch
Water - 1/2 glass
Salt - To Taste
Oil - To Garnish

Soaked Puha

Sauted mixture
METHOD:
     Take a wide bowl, add Puha and sprinkle 1/2 tumbler of water along with turmeric powder. Allow it to mix properly with water without disturbing its shape. Make it sit until it absorbs the added water. Make sure NOT to add much amount of water to it. Meantime, keep a pan. Heat a spoon of oil. Allow mustard to get splutter. Add urad dhall, bengal gram, once it turns golden brown, add chopped onion, chopped tomato, slited green chillies, curry leaf, coriander leaf. Saute added items along with salt. Once it mixed well. Add the soaked puha, do a soft mix with the sauted mixture. Make sure not to mash it completely, you should not change it shape at any cost. Add required salt and mix until the raw smell goes off.

Sending this for the event guest hosted by Roshini and chairperson Priya :)
Note:Can also add grated coconut before you switch of the flame.

♥ Sangeetha♡Nambi ♥

April 19, 2012

Onion Tomato Thokku

     Its so dramatic/different for me when i call it as "Onion tomato thokku". Y ??? B'cos always i love to call it in my own languague "Thakkali(Tomato) Thokku" (Eventhough i add more number of onions). How nice to hear. When it is with chapathi, OMG ! i literally behave like a GLUTTON by asking "Where is it, where is it", never mind what people thinks about me. ;) If any one ask me to give my opinion about this Dish with Chapathi, i am ready to write a book. Bigggggggggggggg Sooooooooooooo much i like this dish. OMG ! Am so eager to give brief about the preparation method without taking much of ur time. Here comes my favorite (MUAH!) dish....... :)


ALL YOU NEED:
Onion - 3 Nos.
Tomato - 1 Nos.
Turmeric powder - Pinch
Grated Ginger - 1/2 spoon
Chilly powder - 3/4 spoon
Curry leaf - 1 twig
Salt - To taste
Oil - 2 spoons


METHOD:
     Keep a heavy bottomed kadai. Heat 2 spoons of oil. Add chopped onion, saute it for 5 mins. Add chopped onion, leave it untouched for 2 mins. Add tumeric powder, chilly powder, required salt. Saute until it becomes gooey. Couple of minutes before you put off the flame, add curry leaf, saute it with the gooey mixture and Enzzzzzoooooyyyyyyyy with Chapathi, hot steamed rice, idli etc. etc.

♥ Sangeetha♡Nambi ♥

April 18, 2012

Ven Pongal

     I am always addicted to the taste of Ven Pongal especially if it is from Hotel Saravana Bhavan. Who will say NO. Definetely I am not. One day planned to prepare it in my own method and planned to serve it suprisingly with Methu Vada to my hubby, who is a big fan of Pongal with Medu Vada. OMG ! Ven Pongal's outcome was really tempted me and had large bowl of Pongal. To be frank, that was the first time, i througly enjoyed MY Pongal preparation. Here comes my preparation for your view.


ALL YOU NEED:
Raw Rice - 1 cup
Moong Dhall - 1/4 cup
Hing - Pinch
Salt - To taste

To Garnish:
Ghee - 3 to 4 spoons
Oil - 1 spoon
Broken Cashew - 10 Nos.
Grated Ginger - 1 1/2 spoon
Broken peppers - 2 spoons
Coarsely powdered cumin seeds - 1 spoon
Curry Leaf - 2 Twigs


METHOD:
     Keep a kadai, heat a spoon of oil, 2 spoon of ghee. Add broken cashew, grated ginger, broken pepper, cumin powder and curry leaf. Saute it for 5 mins. Make sure, not to saute ginger much, which will give bitter taste. Keep aside the garnished items.
    Soak raw rice and Moong dhall, an hour before the preparation. Take a pressure pan, Add the sokaed rice + moong dhall. Pour required amount of water. My ratio is 1 (Rice+Dhall) : 2 1/4 (Water). Then add hing and required salt. Give a hard stir. Allow it to pressure cook for 10 minutes in simmer after a whistle. Before you serving, add the garnished items along with 2 spoons of ghee. Mix well with the pressure cooked items. Serve hot.

♥ Sangeetha♡Nambi ♥

April 4, 2012

Rava Idly I

     When i got bored of routine Idlies, i'll go for Rava Idly which can be prepared instantly. I should say this as our family favy food. Yes, from my grand ma to my kid, every one loves it thoroughly. Also the intake will be hugeeeee(!) amount. As am a MOST idly hater, will have only 3 Nos of routin idlies, but when it comes to Rava Idly, my intake will get doubled. Yes, i love it atmost. Here comes my favorite, NO NO our family favy recipe.


ALL YOU NEED:
Rava - 2 cup
Idly batter - 1/2 cup
Salt - Required
Sour Curd - 1 cup
Water - Required

To Garnish:
Oil - To Garnish
Mustard - 1/2 spoon
Chopped Curry Leaf - 1 Twig
Chopped Coriander Leaf - 2 Twigs
Urad Dhall - 1 spoon
Bengal Gram - 1 spoon
Cashew - 4 to 5 Nos.

METHOD:
     Garnish all items under "To Garnish" in a spoon of oil and allow it to cool. Take a wide vessel. Add rava, idly batter, salt in required amount of water. Do hard mix without forming any lumps. Then add sour curd to the mixture, leave it for 30 minutes, until the rava gets soaked in water - curd mixture. While you start the steaming process add the garnished items to the Rava idly batter and steam it for 15 minutes. Now, instant rava idly is ready and serve with spicy chutney.

Note:Sorry, missed the steamed idly pic. Will try to post it shortly :(

Sending this to Akila's Event - Dish name starts with R


♥ Sangeetha♡Nambi ♥

April 29, 2012

Guest Post - Ragi Balls

     Guessing who is that GUEST !! Its not my co-bloggers or cookery friend. Its my Hubby's GRAND MA, who is well-versed in preparing all these village based traditional food. I am still a KG student infront of her cooking knowledge. When it comes to this recipe, i will always Say NO to "No Ragi Balls".. He he he.. Confusing is it ??!! :) This is the typical traditional food of South India which will be loved by all the villagers and its very healthy too. Especially during summer it is the best substitute for Fresh juice. Without further delay, here it is......


ALL YOU NEED:

Ragi flour 3 cups
Steamed rice 1 cup
Salt To Taste
Water As required

METHOD:
     Take a bowl, add 3 cups of ragi flour add required salt and water and mix it without forming any lumps. Heat wide and heavy bottomed vessel. Pour the ragi flour mixture to it. Give a hard stir* using the churner's back side. Do this process until its become thick, add required salt inbetween. Make sure it SHOULD NOT stick to the vessel. Before you put off the flame, add steamed rice and stir it well, until it mix well with the Ragi mixture. Put off the flame. Allow it to cool for 2 to 3 minutes. Make it as a balls and taste with a Keerai Masiyal or best combo will be Chicken curry. Yummmmmyyyyy ! Mouth watering :)


Sending this for the event guest hosted by Roshini and chairperson Priya :)
Note:*Hard stirring will give best outcome.

    Sending this to Akila's Event - Dish name starts with R


♥ Sangeetha♡Nambi ♥

April 25, 2012

Prawn Gravy

     If i take self survey about my "Sea food Likes", Prawn will grab the first place. I love it forever. When it is my main dish for hot steamed rice, OMG ! i cant explain it in words. Will GOBBLE it. He he ! I know what u ppl are thinking about me, NEVER MIND :) Prawn gravy is tempting me to publish this post immediately without any delay. So, heres the method.


ALL YOU NEED:
Prawn - 1/2 kg
Onion - 5 Nos.
Tomato - 2 Nos.
Ginger Garlic Paste - 2 spoons
Green Chilly - 1 No.
Curry Leaf - 2 Twigs
Corainder Leaf - 1 Twig
Chilly powder - 1 1/2 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - To Fry


METHOD:
     Take a wide bowl, heat a spoon oil. Then add chopped tomato, saute it for 3 mins and add Ginger-Garlic paste, saute until the raw smell goes off. Then add chopped tomato, chilly powder, turmeric powder and pinch of salt. Saute the entire mixture until oil oozes out. Now comes the Prawn's turn. Add the cleaned prawn and required salt. DONOT add water. Allow it to cook by closing the pan. Let it sit for 5 to 7 mins. Take out the lid, let the excess water drains off. Saute it in lower flame, until the prawn gets covered completely with the onion, tomato mixture. 5 mins before you put off the flame, add curry leaf, slited green chilly and corainder leaf. Mix well with the prawn gravy. Transfer it to the serving bowl. Serve hot with steamed rice or rotis.

     Sending this recipe to Asiya Omar's first event...





♥Sangeetha♡Nambi♥

April 24, 2012

Tag-O-Mania


     I am a lazy gal to do all these tagging stuffs. I feel its like a cumbersome process, by framing some sets of questions and more difficult part is finding ONLY SELECTED friends to tag back. Oh God ! i guess GA (Gayathri Anand) took some revenge on me from which i cant escape. Will satisfy you order GA, no worries. Moreover, its a great idea to know about my co-bloggers and also i can take REVENGE.. Haaaiiiiyyyaaaaa.....! Thanks GA.


    So here comes my replies for your tagged questions GA :)

1. Introduce yourself
I am Sangeetha Nambirajan, "BIG" ALWAYS loved to be a Happy Home maker but am sceptical with the profile as S/W Engg :( I am a mother of 1 cute, adamant, lil princess. I am very talkative, love to keep/make others happy and Jovial. I dont like hurting ppl at any cost. Ok ok ok.. I can understand u readers, Let me stop here.

2. What's your favorite hobby or how do you love to enjoy your time ??
Blindly i can say COOKING & CLEANING(!) and another most is love Bike long ride.

3. Which is the place / tourist spot you want to go ??
Its one & only Kullu Manali

4. When it comes to blogging , how supportive are your family members ??
Hubby is very very supportive. Pls, dont be envy. He is very supportive to my brother. Both will always laugh at my blog post.. Huh! But one contribution he'll do, i.e. to transfer all my recipe clicks to my blog's common repository from his cam, its just to free his cam space :( Hoowwwwwwwww supportive he is :P

5. What is your fav. food
You can refer my post Onion Tomato Thokku.

6. What inspired you to create a blog ?
He he, You want me to be Frank :) If yes, its my BOSS who didnt assign any task @ office  :) (GOD, She should not check this!)

7. How do u feel while u get a award /Tags from other blogger friends ??
OMG ! You can check this funny link http://recipe-excavator.blogspot.in/search/label/Awards. You can see how i have flied each time :P

8. Talk about food photography..do you judge a recipe by the photo posted by the bloggers ?? and when searching for a recipe in search engine say Google, do u look for just recipe or look by images ??
GA, have you checked my recipe pics ?? still i need to talk about food photography?? :) According to me "IMAGE talks more than WORDS" So, 80 % will judge only on the clicks where/whenever i search for recipes.

9. Have you tried any recipes from other blogger ?? what's the result ??
Yes, lot. You can check this "Bread Jamun" for example.

10. How happy you will be in getting a comment for your recipe ...??
Will feel "Atleast there are someone who keeps on visiting my blog".

11. How about taking parts in events hosted by other bloggers ??
Love to take part but as a office goers sometime i don't find time to manage my own blog. First i need to learn on "Time Management" to tackle both my blog/home/office. At least lets try it in future.

Haaappppaaaaaaa !! Exam over !!! Jolly !!!!!!!!

Now its my REVENGE(!) time, my question paper will be very tough :)

Planned to take revenge on these girls. Sorry girls !!!!!!

Poonam Borkar
S.Menaga
Priya
Asiya Omar
Sravs
Maha
Aruna
Jay
Reva
Dr.Sameena Prathap
Seetha

My questions are:

1. Your intro pls !
2. Your Favorite dish ?
3. Your best/new try (recipe) so far ?
4. Which is your second passion other than cooking ?
5. At least once have u thought, i could have born as a Guy or U feel "am happy with what I am now" ? Be frank with reason pls ?
6. My favorite question ! Love to be Home maker or Office Goer ?
7. You prefer Instantly publishing post or Scheduled post and Why ?
8. Can i see your kitchen ? Photo pls ?
9. If you are really upset, what is that one thing you do to get distracted ?
10. What will be your spouse reaction on seeing you new tried recipe's outcome ?
11. What do you think about "Recipe-Exacavator". Pls, don't think who is this. Its my blog/me :(

RULES:

1. Post the rules.
2. Answer the questions set for you in the tagger's post and create new set of eleven questions.
3. Tag eleven people and link to them on your post.
4. Let them know you have tagged them.

Keep the Tag rolling !

April 20, 2012

Aval/Poha Uppma

     Recently i started making this recipe by recollecting my childhood memories(!). Yes, during my childhood days, my neighbour use to prepare this dish as their evening snack. It will be very tasty. Recently, when i went to super market, poha got flashed in my sight. So suddenly thought of preparing this recipe, without having any idea about the preparation method :) So here is my "Novice" recipe.


ALL YOU NEED:
Aval/Puha - 2 cups
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No
Urad Dhall - 2 spoons
Bengal Gram - 1 spoon
Mustard - 1 spoon
Curry Leaf - 2 twigs
Corainder Leaf - 1 twig
Green chilly - 2 or 3 Nos.
Turmeric Powder - Pinch
Water - 1/2 glass
Salt - To Taste
Oil - To Garnish

Soaked Puha

Sauted mixture
METHOD:
     Take a wide bowl, add Puha and sprinkle 1/2 tumbler of water along with turmeric powder. Allow it to mix properly with water without disturbing its shape. Make it sit until it absorbs the added water. Make sure NOT to add much amount of water to it. Meantime, keep a pan. Heat a spoon of oil. Allow mustard to get splutter. Add urad dhall, bengal gram, once it turns golden brown, add chopped onion, chopped tomato, slited green chillies, curry leaf, coriander leaf. Saute added items along with salt. Once it mixed well. Add the soaked puha, do a soft mix with the sauted mixture. Make sure not to mash it completely, you should not change it shape at any cost. Add required salt and mix until the raw smell goes off.

Sending this for the event guest hosted by Roshini and chairperson Priya :)
Note:Can also add grated coconut before you switch of the flame.

♥ Sangeetha♡Nambi ♥

April 19, 2012

Onion Tomato Thokku

     Its so dramatic/different for me when i call it as "Onion tomato thokku". Y ??? B'cos always i love to call it in my own languague "Thakkali(Tomato) Thokku" (Eventhough i add more number of onions). How nice to hear. When it is with chapathi, OMG ! i literally behave like a GLUTTON by asking "Where is it, where is it", never mind what people thinks about me. ;) If any one ask me to give my opinion about this Dish with Chapathi, i am ready to write a book. Bigggggggggggggg Sooooooooooooo much i like this dish. OMG ! Am so eager to give brief about the preparation method without taking much of ur time. Here comes my favorite (MUAH!) dish....... :)


ALL YOU NEED:
Onion - 3 Nos.
Tomato - 1 Nos.
Turmeric powder - Pinch
Grated Ginger - 1/2 spoon
Chilly powder - 3/4 spoon
Curry leaf - 1 twig
Salt - To taste
Oil - 2 spoons


METHOD:
     Keep a heavy bottomed kadai. Heat 2 spoons of oil. Add chopped onion, saute it for 5 mins. Add chopped onion, leave it untouched for 2 mins. Add tumeric powder, chilly powder, required salt. Saute until it becomes gooey. Couple of minutes before you put off the flame, add curry leaf, saute it with the gooey mixture and Enzzzzzoooooyyyyyyyy with Chapathi, hot steamed rice, idli etc. etc.

♥ Sangeetha♡Nambi ♥

April 18, 2012

Ven Pongal

     I am always addicted to the taste of Ven Pongal especially if it is from Hotel Saravana Bhavan. Who will say NO. Definetely I am not. One day planned to prepare it in my own method and planned to serve it suprisingly with Methu Vada to my hubby, who is a big fan of Pongal with Medu Vada. OMG ! Ven Pongal's outcome was really tempted me and had large bowl of Pongal. To be frank, that was the first time, i througly enjoyed MY Pongal preparation. Here comes my preparation for your view.


ALL YOU NEED:
Raw Rice - 1 cup
Moong Dhall - 1/4 cup
Hing - Pinch
Salt - To taste

To Garnish:
Ghee - 3 to 4 spoons
Oil - 1 spoon
Broken Cashew - 10 Nos.
Grated Ginger - 1 1/2 spoon
Broken peppers - 2 spoons
Coarsely powdered cumin seeds - 1 spoon
Curry Leaf - 2 Twigs


METHOD:
     Keep a kadai, heat a spoon of oil, 2 spoon of ghee. Add broken cashew, grated ginger, broken pepper, cumin powder and curry leaf. Saute it for 5 mins. Make sure, not to saute ginger much, which will give bitter taste. Keep aside the garnished items.
    Soak raw rice and Moong dhall, an hour before the preparation. Take a pressure pan, Add the sokaed rice + moong dhall. Pour required amount of water. My ratio is 1 (Rice+Dhall) : 2 1/4 (Water). Then add hing and required salt. Give a hard stir. Allow it to pressure cook for 10 minutes in simmer after a whistle. Before you serving, add the garnished items along with 2 spoons of ghee. Mix well with the pressure cooked items. Serve hot.

♥ Sangeetha♡Nambi ♥

April 4, 2012

Rava Idly I

     When i got bored of routine Idlies, i'll go for Rava Idly which can be prepared instantly. I should say this as our family favy food. Yes, from my grand ma to my kid, every one loves it thoroughly. Also the intake will be hugeeeee(!) amount. As am a MOST idly hater, will have only 3 Nos of routin idlies, but when it comes to Rava Idly, my intake will get doubled. Yes, i love it atmost. Here comes my favorite, NO NO our family favy recipe.


ALL YOU NEED:
Rava - 2 cup
Idly batter - 1/2 cup
Salt - Required
Sour Curd - 1 cup
Water - Required

To Garnish:
Oil - To Garnish
Mustard - 1/2 spoon
Chopped Curry Leaf - 1 Twig
Chopped Coriander Leaf - 2 Twigs
Urad Dhall - 1 spoon
Bengal Gram - 1 spoon
Cashew - 4 to 5 Nos.

METHOD:
     Garnish all items under "To Garnish" in a spoon of oil and allow it to cool. Take a wide vessel. Add rava, idly batter, salt in required amount of water. Do hard mix without forming any lumps. Then add sour curd to the mixture, leave it for 30 minutes, until the rava gets soaked in water - curd mixture. While you start the steaming process add the garnished items to the Rava idly batter and steam it for 15 minutes. Now, instant rava idly is ready and serve with spicy chutney.

Note:Sorry, missed the steamed idly pic. Will try to post it shortly :(

Sending this to Akila's Event - Dish name starts with R


♥ Sangeetha♡Nambi ♥