Rava Coconut Laddu

This laddu is one of my family's favorite laddus which is very easy to make. It's rava laddu made with shredded coconut.

Ingredients:
Rava/Semolina - 1 cup
Sugar - 1 cup (powdered)
Coconut (grated) - 1 cup
Ghee - 1 tbsp + 1.5 tsp for frying.
Cardamom -1 pinch (powdered)
Milk - 1/2 to 3/4 tbsp
Cashewnuts - 5 (broken)
Raisin - 6

Method:
Fry the rava in 1 tsp of ghee till a nice aroma arises and cool.
Fry the grated coconut till it changes to golden colour in low-heat.
Meanwhile fry the cashews and raisins in ghee.
Grind the rava but it shouldn't be too powdery.
In a wide plate add the rava, coconut, sugar, cashew, raisins and mix.
Now pour the melted ghee on this mixture.
Sprinkle 1/2 tbsp to 3/4 tbsp of warm milk.
Make balls immediately out of the mixture.

Sent off to EC's "WYF-Festive Food Event", Saraswathi Iyer's "Sweets and Savouries" event and Shanti Krishna Kumar's "Dusshera, Dhanteras & Deepavali" event.

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Sambar for Idli and Chickpeas Sundal

Sambar
Everybody loves sambar. Am I right? It's true as everybody in my family loves any sambar- whether home-made or outside ones. Even my kids wipe sambar off the plate! Sometimes they'd have it as soup!

Ingredients:

Arhar Dal -1/2 cup

Moong dal (yellow) - 1/2 cup

Shallots - 15 (skin peeled)

Ginger - (grated) - 2tsp

Green chillies - 3 (slit)

Tomatoes -2 (chopped)

Sambar powder - 1 .25tsp

Coriander powder - 1 tsp

Turmeric powder - 1 pinch

Jaggery - 1 tsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Asafoetida - 1/4 tsp

Salt to taste

Curry leaves - 5

Corainder leaves - 2 tsp (chopped)

Oil

Method:

Boil the dals, shallots and green chilli in a pressure cooker with required water.

Heat the oil in a pan.

Add mustard, cumin seeds and asafoetida.

When mustard seeds crackle, add ginger and saute.

Add the tomato pieces and fry.

Add salt, sambar, coriander, turmeric powder and mix well.

Add the dals and mix (slightly mash the dals and add water if required).

Add the curry leaves ,jaggery and coriander leaves.

Serve with hot idlis.

Chickpeas sundal

I already made chickpeas sundal before. This is just a twisted version with mixed chickpeas and chaat masala.

Ingredients:
White channa - 1/2 cup (boiled)

Black channa - 1/2 cup (boiled)

Red chillies - 2 (cut into half)

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Urad dal - 1/4 tsp

Asafoetida - 1/4 tsp

Chaat masala - 1/2 tsp

Salt

Lemon juice - 1 tsp

Method:

Heat the oil in a kadai and add the mustard, cumin seeds and urad dal.

When the mustard seeds crackle, add the boiled chickpeas (if required add salt).

Add the chaat masala and lemon juice.

Serve immediately.

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Tomato Pasta Soup

Ingredients:

Tomatoes - 4

Pasta - 3/4 cup (cooked)

Carrot - 1 (medium)

Cabbage - 1/4 cup (shredded)

Beans - 8 (chopped)

Onion - 1 (chopped)

Oregano (dry) - 1 tsp

Basil leaves (fresh) - 4 leaves chopped

Pepper

Salt (to taste)

Olive Oil - 1 tsp

Method:

Peel and chop the tomatoes.

Heat the oil in a pan and fry the onions.

Add the beans and carrot & saute.

Add 4 cups of water and bring it to a boil.

After 4 minutes, add the shredded cabbage and tomatoes.

Cook till all the veggies become tender.

Cool and puree them.

Again bring it to a boil.

While boiling, add the pasta, oregano, basil, pepper powder and salt.

Serve hot with grated cheese (I didn't add cheese).

Sent off to Sireesha's Soup 'N' Juice event.

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Sweet Corn Soup

Ingredients:

Corn kernels - 1 can

Beans - 8 (chopped)

Cabbage - 1/4 cup

Green peas - 1/4 cup

Carrot - 1 (medium-chopped)
Corn flour - 1 tbsp

Pepper

Salt (to taste)

Method:

In a pan add beans, peas, cabbage, carrot and 2 cups of water.

Bring the veggies to a boil.

Once they are done, add the corns and boil (if necessary add required water).

Mix cornflour in little water without any lumps.

Pour this in the veggies.

Mix well.

Add salt and pepper powder.

Serve hot.

Sent off to Sireesha's "Soup N Juice" event.

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Omelette Pancake

Ingredients:

Eggs - 3 (beaten)

Cabbage - 1/4 cup (shredded)

Carrots - 2 tbsp (grated)

Green Bell Peppers - 1/4 cup ( chopped)

Baby corn - 1/4 cup (finely chopped)

Coriander leaves - 1/4 cup (finely chopped)

Green chillies - 2 (chopped)

Salt (to taste)

Chilli Sauce - 1/2 tbsp

Garlic - 2 cloves (finely chopped)

Maida (APF) - 5 tbsp

Cornflour - 5 tbsp

Method:

Mix maida and cornflour with required water to make a thick batter without any lumps.

Combine all the ingredients and beat it together with 1/2 cup of water or required water.

Make pancakes out of the batter in a non-stick pan by sprinkling little oil.

Serve with chopped tomatoes or ketchup.

You can make about 6 to 7 pancakes from this batter.

Recipe source: From my recipe collections.

Sent off to "Show Me Your Omelette" event hosted by Divya.

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Potato Kurma

This is the thick gravy version of the kurma.

Ingredients:

Potato - 3 (medium-peeled & diced)

Onion - 2 (medium-chopped)

Tomatoes - 2 (medium-chopped)

Garlic - 3 cloves (grated)

Ginger - 1.5 tsp (grated)

Green chillies - 2

Cashewnuts - 2 tbsp (I didn't add them)

Cloves - 2

Cinnamon - 2 inches

Cardamom - 1

Fennel seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Grated coconut - 2 tbsp

Red chilli powder - 1 tsp

Turmeric powder - 1 pinch

Salt (to taste)

Oil

Method:

Heat the oil in a pan.

To the oil, add the onion and fry till it changes to a light brown colour.

Add the ginger and garlic & saute for a minute.

Now add the tomatoes till they become mushy.

Meanwhile grind the green chillies, cardamom, cinnamon, cloves, cumin & fennel seeds.

Add the red chilli and turmeric powder & saute.

Now add the potato pieces & ground paste and mix well.

Add required water to the potatoes.

Cover it with a lid till the potatoes are boiled.

Grind the coconut into a paste.

Finally add the coconut paste, mix well and remove from fire.

Serves as a good side dish for idlis, chapathi, rotis, etc...

Recipe source : Chef Jacob's kongu cuisine collection.

Sent off to "RCI-Kongunadu cuisine" hosted by Priya and started by Lakshmi.

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