Showing posts with label Semolina. Show all posts
Showing posts with label Semolina. Show all posts

Friday, September 7, 2012

Fine Semolina and Oats Ladoo

Tried and tasted by Nivedita
Hi All,
A healthy and tasty Ladoo. And the easiest also. 
These were very common in our house during my childhood. Usually fresh coconut is also added in this but I like it the plain. And as we know the Oats now, I have tried adding the Oats powder. I never miss any chance to add Oats in my food preparation. 

To make 8(big) or 10(small) ladoos
Ingredients:
Fine Semolina (Bombay rawa) - 1 cup
Oats powder - 1/4 cup(can add more and reduce the qty of rawa)
Sugar - 3/4 cup
Water - 1/2 cup
Ghee - 1 tsp
Cardamom powder - 1 tsp
Almonds and cashew nut powder - 2 tbsp
OR 
Add whole cashew nuts(I used the powder as my younger daughter never likes dry fruits to eat directly.)


Method:
  • Roast the semolina and oats powder till you get nice aroma. This is must as it allows the ladoos to become softer.
  • Transfer into a wide plate and allow to cool.
  • While roasting the rawa, keep the sugar and water to boil.
  • Allow it to boil till you get one thread consistency. It may take almost 15 minutes.
  • Once the syrup is ready, remove from the heat and allow it to be warm.(This is very IMPORTANT)or else you will end up with making Semolina halwa :-)
  • Add nuts powder, cardamom and ghee to the semolina and oats powder. Mix well.

Now,
  • Slowly spread the half of the  syrup to the semolina mix. Mix well and keep it aside for 2 minutes.Try making the ladoos. If not possible, add some more syrup and mix well. Take little amount of the mixture and try to make into ladoos. This time you should get it. Repeat with the remained mix. 
  • Keep in a plate and allow to cool. 
  • Store in a dry place. You can keep it for a week also.


 Sending it again to Jagruti's event,


Keep Smiling,

Wednesday, May 18, 2011

Jaggery and Semolina Poli (ಸಜ್ಜಕದ ಹೋಳಿಗೆ)

Tried and tasted by Nivedita
Hi All,
I am posting North Karnataka recipe after a long time. Its very common sweet which is prepared on full moon day or any other puja at home. I have already given the recipe for Broken wheat(or thick rava) and jaggery Halwa.
Now I am giving the recipe for making poli with it but in this I have used the normal semolina or Bansi rava. And there are two ways to make it. Either you can use sugar or Jaggery for the sweetness. I have used the jaggery to get that authentic taste.


Ingredients:
For covering,
Wheat flour - 1 cup
Salt a pinch
Oil - 1 tsp
Water to make soft dough.
Usually Maida or All Purpose Flour is used to make the dough but I avoid using APF where ever I can.
Make the dough ready and keep aside for half an hour.

For the stuffing,
Normal Semolina - 1 cup
(Even the fine semolina can be used)
Jaggery(grated or powdered) - 1 cup
Cardamom powder - 1 tsp
Salt a pinch
Turmeric powder - a pinch
Ghee - 1tsp
Water - 1 to 1 1/2 cup
Oil to fry the polis.

Method :
  • Take thick bottomed pan and fry the semolina with 1 tsp ghee till you get aroma.
  • In another vessel keep 1 cup water to boil, when it starts boiling add the rawa and cook till its 3/4 done. It may take 6 to 8 minutes. Now add the jaggery and mix well. Cook for a minute. Add the salt,turmeric powder and cardamom powder. Keep on stirring  till its done, the semolina will start leaving the sides. Remove it from fire and allow it to cool. Divide into equal lime size balls. 
  • Divide the ready dough into small lemon size balls. Take one ball, roll into puri size. Take the semolina ball and keep in the middle. Cover it and make sure to seal it properly.



  • Roll into thin poli.
  • Heat tawa and roast the poli on both the sides.
  • Repeat with the remaining dough and the semolina balls.
  • Serve it with lot of ghee!! Yes, it tastes great with ghee.... and pickle.

Sending it to
 MY event which is guest hosted by Akila of  Learning-to-cook

Keep Smiling,

Friday, March 26, 2010

Instant Vermicelli Idly















Tried and tasted by Nivedita
Hi All,
A wonderful, healthy, tasty and easiest breakfast for the whole family. Even you can feed this to 9 months infant, who has started to eat just now. I always love to try Idly s in different size bowls, as kids will enjoy it.

But, my both daughters won't like it at all!! I don't know the reason, but they both have it either two or one idly. So I do not make this more for them. Ask me?? I love to have it any time. 
Ingredients :
Very thin vermicelli - 1 cup
Bombay rawa or semolina - 1 cup
Fresh curds - 1 cup
Salt to taste
Eating soda or Bi carb soda - 1/8 tsp
Carrot or potato - 1 medium, cleaned and grated (not in the photo, but usually I add it)
Ghee - 1 tbsp to roast
Oil to apply to the mould
Roast the semolina and vermicelli (Seperately) till you get a very good aroma. Allow it to cool. When it is cold, add all other ingredients and mix it properly to make it into nice batter. While doing this, Keep the cooker with 1 cup water on heat. 
Apply oil to the mould and pour the batter in to the moulds(Each mould will hold 2 tbsp batter). Keep it in the cooker and steam it without wait on the cooker for 12 to 15 minutes.
Once done, serve hot with ghee, chutney powder, coconut chutney or sauce. 

Sending this to Suma's  on going event, JIHVA - Breakfast which is linked to Indira's Main announcement-JIHVA
Keep Smiling,

Monday, October 26, 2009

Simple Upma

Tried and tasted by Nivedita
Hi All,
As my mother was working, I entered the kitchen at the age of 7 only. I think, first I learnt to make tea. But I do not remember my first food in meals or main course. Simple Upma was my first learnt food, which I used to prepare all by my self, and I was just 9 years old.
When I learnt to prepare it, I used to wait for someone to come home, so that I will make upma and give them and get appreciation.. Once in a week, my grand father(my mother's father) used to come to meet us.
You guessed it right!!!  He was my target always. 
Here is the recipe,
Semolina(Rava) - 1 cup
(Roast the rava with little ghee or oil till you get aroma, keep it aside)
Onion - 1 medium, chopped
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Green chilly - 2 chopped length wise
Salt to taste
Sugar -1 tsp
Ghee or Oil  - 2 tbsp
(When I learnt making Upma, I used to make only in ghee )
Boiling Water - 2 cups (1:2 ratio)
Heat ghee or oil in kadai. Add mustard seeds. When splutter, add urad dal and wait till dal turns little brown and nice aroma comes. Immediately add green chilly, onion. Saute it. Wait till onion turns into golder color. Now add water, salt and sugar. Add roasted rava and mix it properly. Keep it on low flame till the rava is cooked. Adjust the seasoning. 
Serve with ghee on top!!!


I know this is very simple recipe, but I always feel happy when I think about my first cooked food!!!!, but same time, I feel sad that why I entered the kitchen at so early age!!!!

Keep smiling,

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