Recipes by Sripriya

 Parangikkaai Sweet Vadai

Wheat Rawa Pulav

Kothamalli Vadai

Wheat Rawa Pulav by Sripriya Ayyangar

Wheat based contest entry by Sripriya Ayyangar.

Ingredients:

Oil - 3 tbsp

Ghee - 3 tbsp

Mustard - 2 tsp

Jeera - 2 tsp

Red Chilly - 2 nos

Cloves - 2 nos

Cinnamon - 1' piece

Cardamom - 2 nos

Bay leaf - 1 no.

Wheat Rawa - 2 small cups

Water - 5 small cups

Vegetables:

Potato - 2 nos

Carrot - 2 nos

Beans - 5 to 8 nos

Cabbage - 100 gms

Capsicum - 1 No

Green Peas - 150 gms

Tomato - 2 nos

Curry Leaves - 2 Sprigs

Coriander leaves - 1 handful

Mint leaves - 1 hand ful

Lemon Juice - 2 tsp

Green Chilly - 3 nos

Ginger Garlic Paste - 2 tbsp

Grated Coconut - 2 tbsp

Method:

Cut all the vegetables to desired shape and size. Wash the greens well and cut them seperately and keep them ready for dressing. Take little ghee (1 tbsp) in a pan. Roast the rawa well till golden brown colour. By doing this we can separate the lump formation. Spread it in a plate.  

Now heat oil and ghee in a pan. Add all dry masalas to it. Fry them till they become golden brown colour. Now add all the vegetables and ginger garlic paste to them. Saute them for 5 to 10 mins till all the dry masalas and veggies are mixed well Now add 1 tsp of turmeric and salt as per your need to it. Mix them well and pour water to this rawa and vegetable mix. Add lemon juice and mint leaves to it. After it starts boiling close the pan and steam them till rawa and vegetables are cooked well. Garnish them with freshly cut coriander and little of coconut shreads. Serve hot. 

Kothamalli Vadai

A wheat based contest entry posted by Sripriya Ayyangar.
Ingredients:

Gram Flour - 2 Cups

Wheat Flour - 1/4 cup

Rawa - 1/4 cup

Rice or Corn Flour - 1/2 cup

Ginger Garlic Paste - tbsp

Sugar - 1 tbsp

Salt to taste

Lemon Juice - 2 tsp

Ginger - 1 inch piece

Eno Salt - one sachet

Coriander Leaves - 4 cups

Turmeric Powder - 1/2 tsp

Chilly Powder - 2 tsp

Poppy seeds - 2 to 4 tsp

White sesame seeds - 2 to 4 tsp

Ground nuts - 1/2 cup

Garam Masala Powder - 3 tsp

Oil to fry

Method:

Dry mix all the powders except Eno Salt and Coriander Leaves. Add the coriander leaves the powders and make a paste to the consistency of batter. Add the Eno Salt and mix the batter fast. This will help in the batter rise. Grease a shallow plate and pour the batter in it and pressure cook in medium flame for about 20 mins. Transfer it to another flat vessel and cut into desired shapes. Fry the pieces in oil and serve with coriander chutney or tomato sauce.
It can also be toss fried in a shallow pan. Instead of coriander leaves, mint leaves or methi leaves can be used.