RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Wednesday, June 17, 2009

RAVA VEGETABLE IDLI





RAVA VEGETABLE IDLI




Ingredients:
2 cup rava(semolina) -slightly roasted, 3 cup butter milk, ¼ cup soaked poha , ½ cup dall(soaked for at least 3-4 hrs), 1 finely chopped Carrot, 1 Onion finely chopped, 1 Capsicum finely chopped, 1 tbsp Ginger-Green & chili paste, ½ cup Coriander leaves , 1tsp baking powder and salt to taste. Method:
1. Grind the soaked poha.
2.Take the roasted rava and grind poha in a medium, sized bowl. Mix it well.
3. Add the buttermilk to the rava & poha mixture.
4. Add baking powder to above mixture. Keep it aside for about 10 minutes.
5. Add ginger-garlic-chili paste, carrot, onion, capsicum, chana dal, and chopped coriander & mix it well to get a little thick batter with a pouring consistency.
6. Add some salt to taste. Keep this batter aside for 10 mins.
7. Pour the batter into idli plates. 8. Steam it for about 15 minutes until cooked. 9. Serve hot with coconut chutney.

SPINACH SOUP

Spinach Soup (Palak Soup)
Ingredients:

4 cups spinach leaves, 2 cups water, 1 onion chopped, 1 cup milk, 2 tbsp plain flour (maida), 1 tbsp fresh cream, 2 tbsp butter, salt and pepper to taste.

Method:

1. Wash the spinach leaves and discard the thick stems.

2. Boil along with the water for 8 minutes or until the spinach is well cooked. Cool and puree in a blender. Keep aside.

3. Heat the butter in a pan. Add the chopped onions and saute on medium heat for 3 minutes or until the onions are transparent.

4. Add the plain flour and fry briefly on low heat.

5. Add now the spinach puree, milk, salt and pepper. Simmer on low heat for 3 minutes.

6. Add the fresh cream just before serving.

7. Best served hot and with cheese crackers.