Aavakaya

Aavakaya

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Aavakaya is also called avakai or aavasogi.

Ingredients:
Raw Mango Pieces – 1 kg
Red Chili Powder – 100 gm
Salt – 200 gm
Mustard Seed Powder – 100 gm
Cumin & Fenugreek Seed Powder – 1 tsp
Oil – 250 gm
Turmeric – ¼ tsp
Chickpeas (Kabuli Chana) – 50 gm
Garlic cloves – 50 gm
Dry coconut (Optional) – 1 no
Cumin Seeds – 1 tbsp
Mustard Seeds – 1 tbsp
Fenugreek Seeds – ½ tbsp
Chili seeds – 1 tbsp
Aavakaya Ingredients
Preparation:
To make tadka, heat oil in a pan and add chili seeds, cumin seeds, mustard seeds and fenugreek seeds in that order and sauté until done.  Let it cool down.
Take a large bowl and mix well all the ingredients along with tadka.
Now add mango pieces and mix well.  Take it into a glass or ceramic jar and store it for two days.
On the third day, mix it well again and start eating with hot rice & ghee!!
Aavakaya

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White Kobbari Chutney Ingredients

White Kobbari Chutney

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Ingredients:
Coconut – 1
Green Chilies – 5
Bengal Gram – 1 tsp
Black Gram – 1 tsp
Ginger – 2 lemons sized
Asafoetida – ¼ tsp
Curry Leaves – 2 sprigs
Salt – 1 tsp
Mustard – ½ tsp
Oil – 1 tbsp
White Kobbari Chutney Ingredients
Preparation:
Peel the brown skin of the coconut and grind it along with green chilies, ginger & salt.
Heat Oil in a pan & make tadka mustard, bengal gram, black gram, asafetida & curry leaves.
Add it to the ground coconut mix & serve it with Rava Idli, Rava Dosa etc.

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Rava Idli

Rava Idli

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Ingredients:
Rava Idli IngredieentsSuji Rava – 3 cups
Curd (Soar is better) – 5 cups
Cashew – ¼ cup
Bengal Gram – 1 ½ tbsp
Black Gram – 1 tbsp
Green Chilies – 5
Curry Leaves – ¼ cup
Carrot – 1 small
Coriander leaves – ¼ cup
Salt – to taste
Baking Soda (Sodium bicarbonate) – 1 ½ tsp
Mustard – 1 tsp
Oil – 4 tbsp

Preparation:
Pan fry Rava till it slightly starts to change color or a nice aroma emits and keep it aside.
Heat another pan & prepare tadka using Oil, mustard, Bengal gram, Black gram, Cashew, chopped green chilies & Curry leaves.
Add salt, baking soda & tadka to fried rava.  Mix them well.
Finely chop coriander, churn curd & grate carrot.
Add the above to the rava mixture & mix well.  If needed, add some water.  The consistency should be like an Idli batter.
Rava Idli Making
Now make Idlies as you normally would do.  In the Idly plates, pour a little less batter than the normal as this will puff up more.
Serve it hot with Kobbari (Coconut) Chutney and you will be longing for more!!

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Jantikalu

Jantikalu

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Preparation:
Jantikalu Ingredients
Soak rice for 6 to 7 hours.
Drain the water & spread the rice on a cloth.
Let it dry under the shade/fan.  NOT under the sun.
Once it is dried & all the moisture is gone, get them ground in a flour mill.
Measure the flour & take aside two times of water.
Bring the water to boil.
Now add salt, sesame and flour to the boiling water while constantly stirring it.
Till it is cooked, keep stirring intermittently to avoid it from burning at the bottom.
On a cloth or a plastic sheet, press out the shapes using a murukku maker with a one holed disc.
Jantikalu Pressed
Let it dry under the sun for a couple of days & peel them off.
Stock it & deep fry in oil for a crispy snack!!
Jantikalu Stocked

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Rava Appadalu

Rava Appadalu

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Ingredients:
Suji Rava / Upma Rava / Bombay Rava – 1 cup
Water – 9 cups
Salt – to taste
Poppy seeds / Sesame / Cumin (Anyone) – 1 tsp

Preparation:
Rava Appadalu Ingredients
Boil water with salt and add the remaining ingredients and cook it by continuously stirring for around 10 minutes.  It starts to thicken, switch the stove off.
Using a tablespoon pour the mixture on to a plastic sheet and let it dry under the sun for two days.
Rava Appadalu Drying
Peel off the fryums & stock them.  Deep fry for a quick snack!!
Rava Appadalu Stocked

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