Food i cook

Here I would post dishes which I found from various sources like magazines, my MOM, friends and relatives. I have tried them myself .Hope you would like them.

 

RAVA IDLI
Ingredients:

1. Rava (suji) - 1 cup
2.Curd -1/2 cup
3.Lemon juice - 1/2 tsp
4.Ginger chopped - 1tsp
5.Green chilies -4nos. chopped
6.Curry leaves(chopped)-1 tsp
7.Corriander leaves (chopped)- 1 tsp
8.Eno fruit salt -1tsp
9.Water -1/2 cup
10. Salt

To Temper:
1.Mustard -1 tsp
2. Chana Dal -1tsp
3.Urad Dal-1tsp
4.Oil & Ghee(mixed) -1tsp

Method:

Heat a kadhai.Add ghee and oil, splutter mustard .Then add chana dal and urad dal and fry it for a minute. Now add finely chopped ginger and chilies. Add rava (sooji) along with curry leaves and coriander leaves. Fry it in a low flame. The rava should not burn. It should not change the color. After 2mins transfer it into a bowl and allow it to cool. Then add water and curd in equal proportion, lemon juice , salt and then mix well.
Now heat the idly cooker with enough water and keep the idly plates ready by greasing it with oil or ghee. At this point of time we need to add ENO salt to the batter and mix well. Bubbles should come when ENO is added. Pour it into the idly moulds. Use tooth picks to see if it is cooked. Switch off the stove.

 

APPLE POTATO CARROT SOUP

This soup is suitable for infants above 6 months of age.

Ingredients:

1/4 cup peeled and chopped apple
1/4 cup peeled and chopped potato
2tbs peeled and chopped carrot
1 tbs oil
1 cup water
salt

Method:

Heat oil in a pressure cooker. Add potato, apple and carrot with 1 cup water. Mix it well and pressure cook upto 3 whistles. Pour it into a bowl and allow it to cool . Make a puree by blending it in a mixer.

Now put a non - stick pan on the stove .Pour the puree into it add salt. Mix well. Allow it to boil. Add a dash of pepper.

Soup is ready to be served.

 

Thank u all. Will try posting the pics too.

 

OKRA(LADYS FINGER) PACHIDI

Ingredients:
3 1/2 cup okra
1 spoon mustard
2 cup thick curd
2 spring curry leaves
1/2 cup grated coconut
2 tsp oil
3 dry red chilies
2 green chilies
salt to taste

Method:

Cut the ladysfinger in small round pieces. Deep fry ladyfinger in oil till crisp. Pound grated coconut, green chilies and mustard into thick paste. Take oil in a pan and over high flame season mustard , red chili and curry leaves. Lower the flame add curd and the ground ingredients and let it simmer for few minutes stirring continuously. Then add fried ladysfinger and salt to it and remove from flame after it boils. Pachidi is ready to be served.

 

Thanks@Imblessed.I have tried using baking soda , but it doesn't come out well idli becomes hard .