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    Indian Cooking 13

    Uploaded by

    Praju Prem
    The document provides recipes for several Indian snacks and sweets: - Rava dosai is made from a mixture of roasted rava (semolina) and rice flour, with green chilies, onions, curry leaves, and cumin seeds added. - Laddu are balls made from a mixture of boondi, sugar syrup, ghee, cashews, raisins, and cardamom. - Rava laddu are balls made from roasted rava, sugar, ghee, cashews, and cardamom. - Sakkarai Pongal is made by cooking rice, moong dal, and gram dal with water, then adding cooked vellam

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Indian Cooking 13

    Uploaded by

    Praju Prem
    21 views1 page
    The document provides recipes for several Indian snacks and sweets: - Rava dosai is made from a mixture of roasted rava (semolina) and rice flour, with green chilies, onions, curry leaves, and cumin seeds added. - Laddu are balls made from a mixture of boondi, sugar syrup, ghee, cashews, raisins, and cardamom. - Rava laddu are balls made from roasted rava, sugar, ghee, cashews, and cardamom. - Sakkarai Pongal is made by cooking rice, moong dal, and gram dal with water, then adding cooked vellam

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    The document provides recipes for several Indian snacks and sweets: - Rava dosai is made from a mixture of roasted rava (semolina) and rice flour, with green chilies, onions, curry leaves, and cumin seeds added. - Laddu are balls made from a mixture of boondi, sugar syrup, ghee, cashews, raisins, and cardamom. - Rava laddu are balls made from roasted rava, sugar, ghee, cashews, and cardamom. - Sakkarai Pongal is made by cooking rice, moong dal, and gram dal with water, then adding cooked vellam

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    21 views1 page

    Indian Cooking 13

    Uploaded by

    Praju Prem
    The document provides recipes for several Indian snacks and sweets: - Rava dosai is made from a mixture of roasted rava (semolina) and rice flour, with green chilies, onions, curry leaves, and cumin seeds added. - Laddu are balls made from a mixture of boondi, sugar syrup, ghee, cashews, raisins, and cardamom. - Rava laddu are balls made from roasted rava, sugar, ghee, cashews, and cardamom. - Sakkarai Pongal is made by cooking rice, moong dal, and gram dal with water, then adding cooked vellam

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    288.

    Rava dosai
    Slightly roast rawa in a dry pan. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. Add chopped green chillies, chopped onions, curry leaves, cumin seeds and make dosas as described in Error! Bookmark not defined..

    289. Laddu
    Prepare Error! Bookmark not defined..Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. Drop the boondis into the sugar syrup and mix well.Roast some cashews and raisins in ghee and add it to the mix. Also add a feww cardomoms and kalkandu and mix well. Wait until the mixture cools down to a temperature where the hand can withstand the heat. Now make into even balls by pressing lightly with hand. Allow to cool.

    Rava laddu (Ravaalaadu)


    white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10 (powdered), ghee - 200 g, cashewnut - 50 g Roast rava in a dry pan and powder it.To this add finely powdered sugsr, cardomom powder. Roast the cashews in ghee and add to the mixture. Heat the ghee slightly until it melts and add it to the mix well. Make into even sized balls with this flour.

    290. Rava laddu (Ravaalaadu)


    white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10 (powdered), ghee - 200 g, cashewnut - 50 g Roast rava in a dry pan and powder it.To this add finely powdered sugsr, cardomom powder. Roast the cashews in ghee and add to the mixture. Heat the ghee slightly until it melts and add it to the mix well. Make into even sized balls with this flour.

    291. Sakkarai Pongal


    Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and steam in pressure cooker.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashewnuts, raisins, grated coconut in ghee and add this to the mixture and stir well.Add some extra ghee while serving.

    292. Jilebi
    Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. Soak urud dal for 1/2 hour and grind it into a thin soft paste. Pour this paste in a thick plastic cover and make a small hole at its bottom corner.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked.Remove this from oil and drop into sugar syrup for 2 minutes and then remove.

    293. Kozhukkattai
    Outer cover: Rice flour - 1, water 1 Heat water to boil.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Cover and keep aside for 1/2 hour.Then take even sized balls of this and shape it into a hollow hemisphere. Inner stuffing(Poornam): Mix 1 cup grated coconut, 1 cup powdered jaggery, leave for 5 min.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked.

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