Rawa Puttu

Sooji which is also known as rawa in South India. Called Indian semolina. It is very much popular and essential in India as it makes dishes that are easy, quick and convenient. Great for hot cereals, savory breakfasts/mini meals like upma to exotic Indian desserts like kesari bath/sooji halwa.Semolina is made by processing wheat into tiny, even, pale ivory grains. The texture is almost like coarse grains of sand. here rawa puttu recipe which gives us one more style of preparation in rawa.

Rawa puttu is a simple recipe. kids and elders will love it….im starting my new recipes with a sweet puttu item…here we go……

Ingredients

1 ½ cup Rawa

½ cup sugar

½ cup coconut (grated)

2tsp ghee

½ tsp salt

Instructions

Roast rawa till golden brown.

After cooling rawa add salt to the rava. Sprinkle 1 cup water mix well

Steam it for 15minAfter steaming transfer the puttu in to a container,and add 1 cup of water and close the lid for 5 min.

so tht the rawa becomes soft.

Mix sugar, coconut and ghee. Serve it hot or cold.
Kids will love it…

Note:

1. Coconut can be added more if u like the taste.

2. Even sugar can be added more or less according to the taste.

3. I used idli cooker for steaming. We can use even normal cooker with out putting whistle for steaming.

4. roast the rawa in medium flame so tht it can be roasted evenly.

More items of preparations in rawa,

In southern India rawa is lightly cooked with spices and vegetables into a fluffy savory breakfast called upma it is also flavoured with mustard seeds, ginger and steamed veggies.

Biscuits known as naan khatai are made from medium-fine semolina, ghee, sugar and cardamom.

Some Indian breads use a proportion of semolina in the dough, when fried they seem to puff and stay puffed better than those made with flour. R

Rawa is used in India for hot cereals and added to batter to make a pancake like mix to make rawa dosa and even to make rawa idlis

Rawa is also used in cakes

BACK WITH A BASH

Hi all,
Missed all of u for 3months...will start as usual and join u all soon....im now in singara chennai.....will post new recipes soon....Now im in a round in other blogs and trying out new things from ur blogs......Will join ur hands as soon as possible.....
Divya Mubarak

Sevai - A type of Idiyappam / Rice noodles

This one of my moms flavoring recipe….As I told before this is one of the style of preparing idiyappam and we used to call it as sevai… We can flavor it with lemon/tamarind and coconut…..many more…….here we go…

Ingredients

3cup Par Boiled rice

Hand full of Raw rice

2 ½ tsp salt.

Coconut oil for greasing hands and seasoning

Instructions

Soak rice in luke warm water for 2 hours

Grind to smooth paste in grinder. Add salt at the end of grinding,

Take a heavy bottem pan and pour the batter and cook till it becomes thick dough. And grease the hands and make small balls and steam in idli plate.

When the idlis are warm put it in the greased sevai maker (available in shops) and press it.

When all the batter is used up in the same manner, allow the prepared white sevai to cool down.

Spread it in broad plate and separate them using oiled hands carefully,

When this prepared  Sevai we shall prepare :

Lemon sevai :Heat oil add seasonings with green chilli, cashewnuts and curry leaves. Pour over sevai with turmeric powder, squeeze lemon and mix well.

Coconut sevai:Heat coconut oil splutter mustard seeds and urad dhal, add slitted green chilli, add it to the sevai. Fry an amount of coconut in coconut oil with little sugar till light brown colour. Add  it to the sevai.

Tamarind sevai: Prepare thick tamarind pulp as for tamarind rice . Instead of cokked rice add this sevai…

Colourful Kashmiri Pulav

Colourful kashmiri veg pulav is my moms wonderful preparation….. she prepares in her own modifications…here is the recipe for all….

Ingredients

2cup Basmathi rice

2no Clove

1no Bay Leaf

2no cardomen

1inch cinnamon stick

1 ½ cup Mixed vegetables (carrot, beans, cauliflower, green peas)

2no Onion Big chopped

2tsp ginger garlic paste

½ tsp Dhania powder

½ tsp Jeera powder

2tsp red chilli powder

1tsp garam masala powder

2tbsp Oil /ghee

1pinch Safforn (dip in milk)

1 tbsp Fried cashew , kismis, badam

½no lemon

Mint leaves hand full

Salt to taste

Instructions

Wash and soak rice in water for 10 min

Heat oil in a pressure cooker and splutter all the masalas

Add onion and ginger garlic paste. Fry well, Add all the vegetables.

Then add turmeric powder, dhania powder, jeera powder, garam masala and red chilli powder and salt mix all te spices well with the vegetables.

Now strain the rice well and add to the mixture.

Add the required amount of water (5cup of water) and close the cooker.

Keep in sim and cook the pulav . After one whistle cook the pulav for 7 min.

After pressure release, remove the cooker lid, add the saffron and fried cahew, kismis, Badam , lemon juice and mint leaves

Mix well and close the lid and keep it in dum.for 5min and then serve hot with onion raita.