Monday, 29 September 2014

Fruit Rava Kesari Bhath

I have already posted normal rava kesari bhath, but fresh fruits rava kesari bhath is slightly different from the normal rava kesari bhath, yet very tasty Normally fruit kesari bhath is made with fresh fruits, but canned fruits in their own juice also tastes good.
Less sugar is added as the fresh fruits gives let out lot of sweetness to the kesari.
Ripe Banana, Pineapple and Mangoes are used in the kesari, but you can add either any one of them, or combination of two or all three of them, according to your taste and preference.
Finely chopped apples can also be added.
You can either add chopped fruits or puree them to fine paste and use them, but I prefer to add chopped fresh fruits, as they give fresh taste and you can enjoy fruits in whole in the rava kesari.

Fine Soji/Semolina/Rava - 1cup,
Ghee - 1/2 cup,
Raisins - 1 teaspoon,
Cashew - 1 teaspoon,
Water - 2 cups,
Sugar - 3/4 cup,
Saffron Strands -few,(optional),
Yellow colour - few drops,
Ripe Banana - 1 medium sized chopped,
Ripe Pineapple fresh or canned - 1/4 cup chopped,
Cardamom Powder - 1/2 teaspoon

In a kadai, add ghee and heat it.
Add Rava, raisins and cashew and fry in a medium flame.
Simultaneously in a another thick bottom saucepan, add sugar and water and allow to boil.
Fry the rava until nice aroma spreads and the colour change to slightly brown.
To make sure rava is roasted, you will see,cashew and raisins are also roasted along and raisins are bloated up.
When water and sugar starts to boil, add saffron strands,yellow colour and fruits.
I have used canned pineapple, as I did not have fresh one.
Make sure that roasting the rava and water with fruits,sugar boils just coincide with each other.
Add roasted rava to boiling water.
Lower the flame and cover and cook.
This will take 5-6 minutes to cook, the kesari will leave the sides of the pan.
Add cardamom powder and serve warm.
I some times do not add cardaom powder, the fruits give natural flavour and taste.

Peanut Sundal/Gugri

Sundals are basically made either with dry legume or sometimes lentil based, like chickpeas...Very tasty and so typical of South Indian Navratri/Golu offerings to the goddess all nine days.
Different varieties of legume based Sundals are made, like black whole chickpeas, dried peas, kabuli chana, Whole green gram(whole moong), kidney beans, horse gram and so on..
Dried legume-lentil is soaked for overnight, and then pressure cooked with salt until just done.
It is flavour fully tempered with mustard, asafoetida, chana dal, curry leaves,green/red chillies and then cooked legume is added, adjust the salt.  Garnished with grated coconut,chopped coriander and lemon juice.
Today I am posting peanut sundal.

Peanuts - 1cup(soaked in cold water for 3 hours)
Oil - 1 teaspoon,
Mustard - 1 teaspoon,
Asafoetida - a fat pinch,
Chana dal - 1/2 teaspoon,
Curry Leaves - 5-8 torn,
Red/Green Chillies - 2-3,
Grated Coconut - 1 1/2 tablespoon,
Coriander - 2 teaspoon chopped,
Lemon juice - 1 tablespoon,

Wash peanut and discard soaked water, add fresh 1 cup water, salt and pressure cook for 3 whistles.
Once the pressure is cooled, drain hot water and run cool water on the peanut and drain water completely.
In a kadai, heat oil, add mustard and asafoetida.
Once mustard crackles, add chana dal, and fry until golen brown.
Add curry leaves and chillies, fry for few seconds.
Add cooked peanut and fry for couple of minutes.
Adjust salt. Add grated coconut and mix well.
Remove from heat and garnish with chopped coriander.
Allow to cool a bit, and add lemon juice.
Lemon juice is optional.