Wheat Rawa Seeralam

Contest entry posted by Shripriya A Ramakrishnan

Ingredients:

Wheat Rawa (not the one that is used for upma, the bigger one. Broken wheat. It is called as fada.) - 1 cup

Toor Dhal, bengal gram dhal, urad dhal - put together 1 cup.

Red chillies - 4

Asafoetida - little

Idli molagapodi - 1 tablespoon

For seasoning - oil, mustard, urad, asafoetia, turmeric, cumin, an curry leaves.

Shredded Coconut - 2-3 tablespoons. (optional)

Salt - as needed.

Method:

1. Soak the wheat rawa and the dhals separately. Grind the dhals first along with red chillies - either in the mixer grinder or the wet grinder coarsely, towards the end add the soaked wheat rawa and grind it for few more minutes. Add salt. (the batter should be in adai batter consistency). Add some asafoetida to the batter.

2. If you want a little sour taste you can either ferment the batter or add sour curd while grinding.

3. Pour the batter in greased idli plates and cook them like idlis.

4. Take the cooked idlies, cut them into pieces.

5. In a kadai pour about 2-3 tablespoons of oil and add all the items mentioned for seasoning.

6. Then add the cut cooked idli pieces.

7. Add the idli molaga podi.

8. Fry for few minutes....if you want them to be little crispy then put the stove in simmer for sometime and keep stirring once in a while.

9. Towards the end add the shredded coconut. Fry for few minutes.

10. Turn off the stove, serve in a plate, and enjoy this protein-rich, healthy and delicious Wheat Rawa Seeralam.

PS: With the batter, you can also make wheat rawa adai and have it some chutney/molagapodi/sambhar/aviyal. So it is a two-in-one batter. :)

Instant Pani Puri by Sowpernica

Contest entry posted by Sowpernica

Ingredients:

Puri’s – 20 to 25 (home-made or store bought)

Onion – 1 (finely chopped)

Date & tamarind chutney:

Tamarind water – 1 cup (small lemon sized tamarind ball)

Jaggery – 5 teaspoons

Chilli powder – 1 teaspoon

Dates – 10

Cumin seeds powder – 1 teaspoon

Green Pani:

Water - 1 ½ litres

Lemon juice – 2 teaspoons

Pani puri masala – 2 teaspoons

Kala Namak (black salt) – ½ teaspoon

Salt – 1 ½ teaspoons

Grind together:

Mint leaves – ½ bunch

Coriander stem – a handful

Coriander leaves – a handful

Cumin seeds – 1 teaspoon

Green chillies – 3 or 4

Ginger – a small piece

Filling:

Boiled potatoes – 3

Boiled white channa – 1 cup

Salt – ½ teaspoon

Coriander leaves – 2 teaspoons (finely chopped)

Chat masala – ¼ teaspoon

Method:

Pani:

1. Grind together all the ingredients mentioned.
2. Add it to water with panipuri masala powder, kala namak, salt, lemon juice & stir well for the ingredients to mix well.
3. Refrigerate the pani for 3 to 4 hours. (Or the ground contents could be mixed with chilled water)

Date & Tamarind chutney:

1. Pressure cook all ingredients for 2 whistles.
2. Once cooled, grind to smooth paste.
3. Strain to remove to residue.

Filling:

1. Coarsely mash potatoes & channa.
2. Add salt, chat masala, finely chopped onions & coriander leaves, mix well.

Arrangement:

1. Poke with thumb at the centre of each puri.
2. Stuff each puri with a teaspoon of filling.
3. Add ¼ teaspoon of date & tamarind paste to each puri.
4. Immerse into green pani & consume immediately.

For home made puri’s:

Wheat flour –  ½ cup

Sooji (rava) –  ½ cup

Salt – ¼ teaspoon

1. Mix rava, wheat flour, salt and enough water to knead into a soft dough.
2. Let it stand at least an hour.
3. Knead well again the dough.
4. Divide into small portions & roll out each to thin chappathi’s.
5. Cut small puris from it with any small cap.
6. Deep fry puris in hot oil.
7. When puri is puffed from one side, turn it over and continue frying till puffed from both the sides becomes crisp and light brown in colour.
8. Drain on paper towel.

Tip : For extra crispy puri’s microwave for a few minutes.

Ribbons Chowmein

This is a competition entry posted by Rohini Renganathan.


Ingredients:
For Ribbons 
Suji - 1/2 cup grind it into flour
Wheat flour - 1/4 cup
Maida - 3 to 4 tbsp
Water -
Olive Oil - 1 tbsp


For Chowmein
Onion - 1
Capsicum - 1
Cabbage - 1 cup
Carrot - 1
Beans - 12
Soya Sauce - 1 tbsp
Chilli Sauce - 1 tbsp
Salt to taste
Pepper powder - 2 tbsp
Oil - 2 tbsp

Method:
Make a dough out of the Suji, Wheat Flour, Maida, Olive oil and Water. Let the dough be slightly wet as rava would absorb little more water. Cover the dough with muslin cloth, rest for an hour. Roll the dough into thin chappatis and cut ribbons with knife. Boil enough water in a container with salt and little bit oil, Put these ribbons and let them cook. It will not take very long. Drain the ribbons once cooked and keep them slightly moist. Add few drops of oil to the Ribbons to avoid sticking.  


Preparation of Ribbon Chowmein : Heat Oil in a big pan and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes. Add salt and pepper and mix well. Now add Ribbons and mix well (take care that they don't break, one can use two spatulas to mix in place of one if you are not comfortable in tossing them in air) Add vinegar, chili sauce and soya sauce and stir fry for a minute. Serve the Ribbon chowmein hot.  


Note: According to taste vinegar, soya sauce and chili sauce can be increased or decreased. 

Dal Dhokli by Vijaya Venkatesh

This is the second entry posted by Vijaya Venkatesh

Ingredients:

Green whole Moong 1/2 cup (sprouted moong can also be used) (left over moong subji can also be used)

Wheat flour 2 cups

salt to taste

haldi powder 1/2 tsp

Mirchi powder 1 -2 tsp depending on ur taste

Garlic pods 3 or 4 (optional)

cooking oil 2 tbs

Jaggery smal piece (optional)

Method:

Soak green moong for 2 hrs and boil adding little haldi powder. If u are using sprouted moong just boil adding little haldi pwder.

Add salt, haldi and mirchi powder, crushed garlic pods and oil and mix well with the wheat flour.once the ingredients mix well add water and kneed the atta into a soft dough. Keep aside for 1/2 an hour. Roll the dough like chappathi and cut them in lenghth and breath so that u will get square shaped pieces.

Heat a heavy bottomed vessel and add 2 cups of water and boil it. When it starts boiling, add the boiled moong. After 2 min. add the cut pieces and boil them for few min. Stir occassionally so that the pieces doesnot break . Once they are cooked add jaggery and wait for few min, so that it melts. Switch off the stove and keep the vessel coverd. Serve hot in a bowl.The dish will be in semi lquid form.

This is a traditional dish prepared by the people of Saurashtra region.

Wheat Rava Pesaratru

Contest entry posted by Vijaya Venkatesh
Ingredients:
Broken Wheat (small one) 1 cup
Paasi paruppu or payatham paruppu or Green whole moong 1 cup
Green chillies 2, hing- small piece or little powder, curry leaves
red chillies 2
ginger 1 small piece Methi leaves 1 small bunch or u can add onion or grated cabbage

Soak the dal for 1 hr...if u r using whole green moong soak it for 3 hrs. Soak the broken wheat for half an hour

Method:
Grind chillies, ginger and salt first and then add moong/dal and grind it to coarse paste adding little water. Once its done, add wheat rawa and just grind it for few min.Remove the ground paste and add hing, curry leaves and add cut methi leaves/cut onions/grated cabbage. Keep aside for 1/2 an hour.

Heat a tawa and spread the paste just like dosas ..coconut chutney or mint and dhaniya chutney or milagai podi will be a good side dish.

Daal Baati

Contest recipe posted by Jyotsna Balasubramaniam.

(a) for the daal - 

toor dal, kadalai paruppu and payatham paruppu - one cup each

1 medium onion - finely chopped

1 tomato - finely chopped

Green chillies - 4 slit lengthwise

Salt - to taste

Garam masala - 1/2 teaspoon

Dhania powder - 1 tablespoon

turmeric powderRed chilli powder - to taste

tadka - jeera and hing and required oil

Pressure cook the daals adding the turmeric powder for about 4-5 whistles. 

Add oil to a kadai and give the tadka with cumin seeds and a little bit of perungaayam.Fry the onions tomatoes and green chillies..Add the cooked daals and other spices mentioned above (except turmeric powder) and simmer for 5 mins. Remove and garnish with coriander leaves.

(b) baati

atta - 2 cups

rawa - 1/2 a cup

ghee - generously

water

knead the atta and other ingredients into a dough (with little water) to make slightly harder than for rotis...

make small balls out of them and flatten them by hand..

Bake in the oven or grill for 10 mins each side..until it evenly turns brown.

Serve either baatis soaked in dal, or broken baatis immersed in dal or hot baatis and dal separately..

Note : 1. the baked baatis can also be immersed in a bowl of ghee to soften them..2. milk/yogurt can also be added to make the baati dough

Wheat Halwa - A very easy to make sweet recipe

One of the simplest sweet that can be made very easily.

Ingredients:

Wheat flour - 1 cups

Sugar - 2 cups

Ghee - 1 1/2 cups

Cashew Nuts - 10 to 12 nos

Cardamom - 6 to 8 nos

Water - 2 cups

Method:

Fry Wheat flour in 1/4 cup of ghee. When fried nicely add a little more ghee and make it paste. In the mean time heat 2 cups of water, bring it to boil. In a hard bottom pan add the fried wheat and water and make it a fine paste. Add the sugar to it and bring it to boil. Add cardamom powder to it and mix well. Keep stirring and keep adding the remaining ghee. Add the fried cashew nuts to it. When it turns glassy remove from fire and spread on a ghee greased plate.