Tag Archives: Sooji

Orange Sooji Halwa

27 Mar

orange_sooji_halwa
Orange Sooji Halwa.

Sooji / Semolina Rava is lightly fried in ghee. It is then boiled in orange juice along with freshly chopped orange and roughly chopped nuts. Serve orange sooji halwa hot or cold.
Makes: around 4 Servings of Orange Sooji Halwa.

Ingredients:

Sooji / Semolina 1 Cup
Cardamom Powder a big Pinch
Orange 1 Large
Orange Juice 2 Cups
Sugar 1/8 Cup
Almonds 5
Pecans 3
Ghee 1 tsp

Method of preparation:

Remove the skin and chop orange into sections. Squeeze the flesh for any excess juice.
Blanch the almonds and remove the skin.
Roughly chop almonds and pecans.

Heat half tsp of ghee in a pan, add sooji and fry on low flame for few seconds and remove from heat.

Bring to boil orange juice with around half a cup of water in a sauce pot.
When juice starts to bubble, add remaining ghee, cardamom powder, sugar and sooji.
Lower the heat and fold in the chopped fresh orange, almonds and pecans.
Remove the sauce pot from heat and keep covered for around 5 minutes for sooji to cook.
Uncover, mix thoroughly and serve orange sooji halwa hot or cold.
Notes: Make sure sooji is cooked well before removing from heat.

Suggestions: Adjust sugar according to your preference. If using sweetened orange juice, adjust sugar accordingly.
Variations: Add your choice of nuts to the orange sooji halwa.
Other Names: Orange Sooji Halwa.

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Sooji Dosa

18 Jan

sooji_dosa
Sooji Dosa.

This is instant dosa prepared with sooji and plain flour. The batter doesn’t need any fermentation. Cumin and chillies are added to the dosa batter and is then poured onto hot flat pan and roasted till dosa turns golden brown. Serve sooji dosa with any pickle or chutney or with sambar.
Makes: around 8 Sooji Dosa

Ingredients:

Sooji 1/4 Cup
Maida / Plain Flour 2 Tbsps
Plain Yogurt 2 Tbsps
Cumin Seeds 1/8 tsp
Green Chiles 1 – 2
Curry Leaves few Sprigs
Salt to taste
Oil few tsps

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and tear the curry leaves.

In a mixing bowl, mix together sooji, plain flour, yogurt, green chiles, curry leaves, cumin seeds and salt.
Add enough water to make it somewhat thin batter.
Leave the batter aside for around 20 minutes.
Adjust the consistency of the batter with water so that it is thin and pour-able.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of sooji dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 6 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining sooji dosa batter.
Serve sooji dosa with sambar or with any chutney of your choice.
Notes: Make sure sooji dosa is cooked well before removing from heat.

Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin and adjust with sooji. If dosa comes thick, make sure batter is not too thick, and adjust the batter accordingly with water.
Variations: You can also add finely chopped onion or chopped nuts like cashews to the sooji dosa batter.
Other Names: Sooji Dosa.

Almond Semolina Halwa

11 Nov

badam_sooji_halwa
Badam Rava Halwa.

Sooji is roasted till on low flame till its light golden in color. A thin sugar syrup is prepared from water and sugar. It is flavored with cardamom powder and sooji is cooked in this sugar syrup along with ground almonds. Garnish with sliced almonds and serve almond semolina halwa hot or cold.
Makes: around 2 Cups of Almond Semolina Halwa.

Ingredients:

Fine Sooji 1 Cup
Raw Almonds 1/2 Cup
Sugar 1 1/4 Cups
Cardamom Powder a big pinch
Ghee 1 Tbsp

Method of preparation:

Microwave almonds in a cup of water for a minute or two.
Leave aside for couple of minute and peel the skin of the almonds.

Heat ghee in the pan, add sooji and fry on medium – low flame for couple of minutes till sooji turn light golden color.
Remove roasted sooji onto a plate for later use.
Grind peeled almonds into paste using few tablespoons of water.

Heat around 2 3/4 to 3 cups of water in a sauce pot and add sugar.
Let the sugar melt completely and water come to a heavy boil.
Stir in almond paste and cardamom powder and bring to boil.

Reduce the flame to low and and slowly stir in the sooji.
Stir thoroughly during the process of adding sooji to avoid lumps.
Remove the pot from heat and keep it covered for few minutes for the sooji to absorb all the flavors.
Garnish with sliced almonds and serve almond semolina halwa hot or cold.
Notes: Make sure sooji is cooked well.

Suggestions: If sooji feels uncooked, stir in few tablespoons of hot water and cook on low flame till done. Adjust sugar according to your preference.
Variations: Add a few strands of saffron to the boiled water if you wish.
Other Names: Almond Semolina Halwa, Badam Rawa Halwa.

Andhra Rawa Dosa

4 Mar

rawa_dosalu
Andhra Rawa Dosa.

Rawa dosa is a popular South Indian breakfast dosa.  It contains sooji and needs no fermentation. Equal ratios of sooji, rice flour and maida / plain flour are mixed with water for rawa dosa batter. A big ladle full of batter is poured on the hot flat pan in circular motions for the dosa. The rawa dosa is generally served with coconut chutney, ginger chutney or with sambar.
Makes: around 8 Andhra Rawa Dosalu.

Ingredients:

Rice Flour 1 Cup
Maida 1 Cup
Sooji 1 Cup
Besan 1/4 Cup (optional)
Green Chiles 2 – 4
Grated Carrot 1 tbsp (optional)
Curry Leaves 10 (optional)
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Remove stems, wash and finely chop green chiles.
Wash and tear curry leaves into small pieces.

In a mixing bowl, mix together rice flour, maida, sooji, besan, green chiles, grated carrots, curry leaves, cumin seeds and salt.
Add enough water (around 6 cups) and make it into a somewhat thin batter.

Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of rawa dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes holes when it hits the hot pan.
Try to fill up any big holes and form into 7 – 9 inch diameter dosa.

Fry till bottom side starts to turn golden brown.
Pour quarter tsp of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining rawa dosa batter.
Serve Andhra rawa dosa with any chutney of your choice or with sambar.
Notes: Make sure rawa dosa is little crisp before removing from heat.

Suggestions: If the rawa dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let it take its time to cook and crisp up. If the dosa doesn’t come out, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, else dilute it with water.
Variations: You can also add finely chopped onion, ginger or cilantro to the batter. Finely chopped cashews are also commonly added. Some recipes call for more sooji which makes a much crispier version of rawa dosa.
Other Names: Andhra Rawa Dosa, Rava Dosa, Sooji Dosa.

Coconut Rings

22 Dec

kobbari_chegodilu
Kobbari Chegodilu.

Coconut rings / kobbari chegodilu are deep fried dough rings. The dough is prepared from equal parts of maida, sooji and rice flour. Good amount of fresh coconut is added to the mixture along with chili powder. The dough is made into small rings and deep fried in oil till golden in color.
Makes: around 15 Kobbari Chegodilu.

Ingredients:

Plain Flour / Maida 1/4 Cup
Sooji 1/4 Cup
Rice Flour 1/4 Cup
Fresh Coconut 1/4 Cup
Soda Bi Carb a Pinch
Red Chilli Powder 1/2 tsp
Salt to taste
Oil 2 tbsps + for Deep Frying

Method of preparation:

Grind the coconut into smooth paste adding little water.
Heat oil in a small pan till smoking point and remove from heat.
In a mixing bowl, mix together maida, sooji, rice flour, coconut paste, red chilli powder, soda bi carb and salt.
Add the hot oil to the mixing bowl and mix the flour into a smooth pliable dough adding enough water.
Rest the dough for at least half an hour.

Apply oil to hands, take lime sized balls out of the prepared dough.
Roll the ball into approximately 3 inch long strip with the help of fingers.
Press the ends of the strip together to form the shape of a ring.
Repeat the same with the remaining dough.

Heat oil in a deep frying pan on medium high.
Slowly drop the prepared rings into the hot oil in batches.
Deep fry the rings until golden brown on both sides and remove onto absorbent paper.
Repeat the same with any remaining rings.
Store the coconut rings tight and serve as a tea time snack.
Notes: Make sure to deep fry the rings right.

Suggestions: Add more red chilli powder for extra spice. If the rings turn soft once taken out from the oil, put them back in oil and deep fry again till crisp.
Variations: Chegodilu is a good variation of these. You can also add finely shredded coconut instead of ground coconut but do not use grated coconut.
Other Names:Kobbari Chegodilu, Coconut Rings, Kobbari Chekodilu