Tag Archives: Sooji

Pineapple Rava Kesari

28 Nov

pineapple_rava_kesari
Pineapple Rava Kesari.

Pineapple rava kesari is one of famous recipes made with rava / semolina / sooji. Sooji is roasted till light golden color. A thin sugar syrup is flavored with saffron threads and cardamom powder. Sooji is then cooked in this sugar syrup till done. Finally finely chopped fresh pineapple slices are mixed in and garnished with fried cashews and raisins.
Makes: 2 Cups of Pineapple Rava Kesari

Ingredients:

Fine Sooji 1 Cup
Chopped Pineapple 1/2 Cup
Sugar 1 Cup
Cashews 8
Golden Raisins 15
Cardamom Powder a big pinch
Saffron Threads a Big Pinch
Ghee 1 tbsp

Method of preparation:

Heat half a tbsp of ghee in a pan, add cashews and fry for few seconds.
Then add raisins and fry till raisins start to change color around the edges.
Remove them onto a bowl for garnish.

Heat remaining ghee in the pan, add sooji and fry on medium – low flame for couple of minutes till sooji turn light golden color and lose all the raw flavor. Remove onto a plate for later use.
Roasting the sooji can be optional.

Heat around 2 3/4 to 3 cups of water in a sauce pot and add sugar and saffron threads.
Let the sugar melt completely and water come to a heavy 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 bowl from heat, stir in cardamom powder and chopped pineapple.
Keep the pot covered for a minute for the sooji to absorb all the flavors.
Garnish with fried cashews and raisins and serve pineapple rava kesari hot or cold.
Notes:If using sweetened canned pineapple, adjust the sugar accordingly.

Suggestions: If sooji feels uncooked, stir in few tablespoons of hot water and cook on low flame till done.
Variations: Mango Rava Kesari. Sometimes yellow color is added to the sugar syrup for more color. Pineapple juice can also be added in place of half of the water if desired.
Other Names:Pineapple Rava Kesari, Pineapple Rawa Kesari.

Pani Puri

13 Oct

paani_puri
Pani Puri.

Pani Puri is a popular street snack with small crisp poori stuffed and filled with spicy water. Fine sooji is kneaded into soft dough along with little maida. The dough is divided into small portions and each portion is rolled into small poori. Garbanzo and potato are cooked and mashed along with spices for spicy filling for pani puri. A spicy herb water is prepared to dip the pani puri just before serving.
Makes: around 50 Pani Puri.

Ingredients:

Fine Sooji 1 Cup
Plain Flour 1 1/2 tbsp
Water 1/2 Cup
Salt to taste

Pani:

Fresh Mint Leaves 1/2 Cup Packed
Fresh Coriander Leaves 1/2 Cup Packed
Green Chiles 1 – 2
Ginger 1 inch Piece
Tamarind Extract 2 tsps
Lemon Juice 1 1/2 tsps
Roasted Cumin Powder 1 tsp
Black Salt 1/4 tsp
Red Chile Powder 1/4 tsp
Salt to taste

Stuffing:

Cooked Chickpeas 1/2 Cup
Potato 1 Medium
Onion 1/2 of Small One
Chaat Masala 1/4 tsp
Cumin Powder 1/2 tsp
Red Chile Powder 1/2 tsp (optional)
Salt to taste

Method of preparation:

Cook the potato in enough water till soft. Peel and mash the potato.
Peel and finely chop the onion.
For the pani puri filling, mix together mashed potato, cooked chickpeas, chopped onion, chaat masala, cumin powder and salt.

For pani, blend all the pani ingredients with little water into smooth paste.
Dilute the ground paste with enough water (around a cup).
Adjust any seasonings if required and keep refrigerated.

In a mixing bowl, add fine sooji, plain flour and salt.
Pour 80% of the water at a time and mix.
Add remaining water when necessary and knead into a somewhat soft dough.
Cover the pani puri dough with a damp kitchen towel and rest it for 10 – 15 minutes.

Then divide the dough into around 50 almost equal parts.
Roll out each divided portion into around 2 inch diameter circle.
If the dough sticks to the pin, apply little oil to the rolling pin to ease the rolling process.
Rolled out poori looks not too opaque but little transparent.
Place each rolled out small puri on a damp kitchen towel.
Don’t let the rolled out puris dry out.
Place another damp kitchen towel on top of rolled out puris if necessary to not let the air dry them.

Heat a deep frying pan on medium high heat, add oil and let it get hot.
Then slowly drop around 5 – 8 puri depending on the width of the frying pan.
Lightly press each puri to help it puff up.
Once puffed and light golden color on both sides, remove onto absorbent paper.
Repeat the same with remaining puri.
Store tight deep frying puri for a week or two.
The pani and the stuffing can also be stored in a refrigerator for about a week.

When ready to serve, tap one side of the puri to make a hole.
Stuff a tsp or more of the potato garbanzo filling into each puri.
Dip each stuffed puri into prepared pani and consume immediately.
Notes:Make sure to get the pani puri dough right.

Suggestions: If the puri of pani puri doesn’t puff up, these could be some possible reasons. First, the dough might have gone wrong. Dough has to be pliable and little soft. Or the puri is rolled out too thick for it to puff up. Or the oil is not hot enough for the puri to puff up. Or the puri has dried out in the open air for the puri didn’t puff up.
Variations: There are numerous versions for filling and stuffing for pani puri. Sprouted moong, garbanzo beans, onions, potato, boondi, dal moth etc can be used as a filling. Amchur, raw mango pulp, black pepper powder, sugar or jaggery (if pani has to be sweet), chaat masala, etc can be added to the pani.
Other Names:Gol Gappa, Phuchka, Phoochka, Bataashaa, Gup chup, Pani Poori, Paani Puri.

Coconut Rava Ladoo

12 Oct

coconut_rava_ladoo
Kobbari Rava Laddu.

Sooji is fried in little ghee till its golden in color. Freshly grated coconut is also fried in ghee till golden in color. Sugar is made into thick syrup and added to the fried sooji and coconut. While the mixture is till hot, its formed into small ladoo.
Makes: around 7 Coconut Rava Ladoo.

Ingredients:

Fine Sooji 1 Cup
Sugar 1/2 Cup
Grated Coconut 1/2 Cup
Ghee 2 tsps
Almonds 6
Green Cardamom 2

Method of preparation:

Bruise the green cardamom and remove the black seeds and discard the green skin.
Thoroughly grind the black seeds with a pestle and keep aside.

Microwave almonds in few tablespoons of water for half a minute.
Peel off the skin and thinly slice the blanched almonds.

Bring to boil quarter cup of water, add sugar.
Let the sugar dissolve and sugar syrup thicken a bit.
Don’t cook till the sugar makes a single thread.

Heat a tsp of ghee in a nonstick pan on medium heat, add grated coconut.
Fry till the coconut turns golden color and remove onto a plate.
Heat another tsp of ghee in the same pan, add sooji.
Stir frequently and fry sooji on medium flame till sooji turns light golden color.
Then stir in the roasted coconut, cardamom powder, sliced almonds and sugar syrup.
Cook for a minute or two till the sooji comes together.
Remove from heat and let the sooji cool down a little.
Grease hands with dollop of ghee, take small amounts of sooji mixture and form into ladoo.
Store tight coconut rava ladoo in a jar and it stays fresh for couple of weeks.
When ready to serve, microwave the coconut rava ladoo for half a minute or less.
Notes: Don’t overcook once the sugar syrup is added to sooji.

Suggestions: If the sugar syrup gets too thick, add a tablespoon or two of water and cook till the required consistency.
Variations: You can also add fried raisins and cashews to the sooji mixture before making into ladoo.
Other Names: Sooji Laddu, Rava Ladoo, Coconut Rawa Laddu.

Mango Rava Kesari

13 Aug

mango_rava_kesari
Mamidi Pandu Rava Kesari.

In mango rava kesari, rava is sooji and kesari is saffron. Mango rava kesari is sweetened and flavored cooked rawa which looks moist. Rava is cooked in water till soft and sweeteend with sugar. Later it is flavored with mango pulp and garnished with fried nuts.
Makes: 2 Cups of Mango Rava Kesari

Ingredients:

Fine Sooji 1 Cup
Mango Puree 1 – 1 1/2 Cup
Finely Chopped Ripe Mango 1/4 Cup
Sugar 1 1/2 Cups
Cashews 5
Almonds 4
Golden Raisins 8
Cardamom Powder a big pinch
Saffron a small pinch
Ghee 1 tbsp

Method of preparation:

Roughly chop cashews and almonds.
Heat half a tbsp of ghee in a pan, add cashews, almonds and raisins.
Fry till nuts turn golden color and raisins puff up.
Remove them onto a bowl for garnish.

Heat remaining ghee in the pan, add sooji and fry on medium – low flame for couple of minutes till sooji turn light golden color and lose all the raw flavor. Remove onto a plate for later use.
Heat around 2 3/4 to 3 cups of water in a sauce pot and add sugar and saffron.
Let the sugar melt completely and water come to a heavy boil.
Reduce the flame and and slowly stir in the sooji.
Stir thoroughly during the process to avoid lumps.
Remove the bowl from heat, stir in mango puree and chopped mango.
Finally mix in the fried cashews, almonds and raisins.
Keep the pot covered for a minute for the sooji to absorb all the flavors.
Serve mango rava kesari hot or cold.
Notes: If mango puree is sweetened, adjust the sugar accordingly.

Suggestions: If sooji is uncooked before adding mango puree, add more water if required and cook till sooji is soft.
Variations: Mango Halwa which is little hard and more sweetened. Pineapple Rava Kesari (rava kesari having cooked in pineapple juice garnished with chopped pineapple) or rava kesari with mixture of fruits like mango pineapple, mango papaya, etc…
Other Names: Mango Rawa Kesari.

Rava Idli

1 Apr

rava_idly
Rava idlilu

Rava Idli is a variation of normal idli. Rather than using rice, rava idli uses sooji / tella godhuma nooka. Most popular in Karnataka (invented by MTR), these rava idlies are made of tempered semolina mixed with sour yogurt and steamed in idli moulds. Typically served with coconut chutney or ginger chutney and onion sambar or sagu. Rava idli are soft and fluffy.
Makes: 8 rava idli

Ingredients:

Semolina 1 1/2 cup
Plain Yogurt 3/4 cup
Green Chiles 2
Ginger 1/2 inch piece
Grated Carrot 2 tbsps
Cilantro few sprigs
Curry Leaves a few
Mustard Seeds 1/2 tsp
Asafoetida / hing a pinch
Soda bi carb a big pinch
Whole Cashews 8
Oil 1 tbsp
Salt to taste

Method of preparation:

Wash, peel and grate the ginger.
Remove stems, wash and chop green chiles.
Clean, wash and finely chop cilantro.
Break cashews into halves and roast them until light golden brown.

Heat oil in a pan, add mustard seeds, curry leaves, ginger, green chiles and hing.
When mustard seeds start to splutter and ginger starts to change color, add semolina.
Remove from heat and let the semolina roast a bit.

Pour the mixture into mixing bowl, stir in yogurt, carrot, cilantro, soda bi carb and salt.
Add sufficient water and make thick flowy batter (thicker than dosa batter and thinner than idly batter).
Let the batter rest for couple of minutes before using.

Grease idly moulds with oil or ghee, place couple of cashews in the mould and fill the idli mould with the prepared rava idli mixture.
Steam the idlis for 5 – 7 minutes and use immediately.
Serve rava idli with coconut chutney, sagu or sambar.
Notes: Don’t overcook rava idli.

Suggestions: Rava idli are hard – add more water to thin the idli batter.
Alternatively, add little bit more of soda bi carb to make rava idli soft.
Variations: Rava idli varies in its tempering ingredients. Roasted or soaked chana dal, urad dal and cumin seeds can be added to rava idli batter along with grated coconut.
Other Names: Rawa idli, rawa idly, rava idly, semolina idli, sooji idly, suji idli.