Rava -Cabbage Rotti

Rava/Semolina Cabbage Rotti is good to have for breakfast or for dinner. Rava / Semolina is filled with carbohydrates and gives energy. It is slow in digesting so that you do not feel hungry for a long time. It is good for breakfast because it provides energy for the whole day since morning breakfast should be solid and filling one must remember.

I have used Chiroti/Thin variety of Rava/Semolina, onions and cabbage. Added some red chilly powder for the spicy taste. It is always better to use some vegetables while preparing these rotti because vegetable helps to ease the digest food easily.

Let us see the recipe now :

Things Needed :

Chiroti Rava/Semolina : 2 Cups
Curd/Yogurt : 1 Cup
Cabbage : 1 Bowl
Onions : 2 (Medium size)
Curry leaves : 10 to 12 leaves
Coriander leaves : 3 to 4 Tablespoons. (One handful)
Red chilly powder : 1 Teaspoon
Salt : As required
Water : Required water
Oil : 4 to 5 Tablespoons

Method :

1. Wash and cut cabbage into thin pieces and keep it aside.
2. Remove the outer layer of onions and wash it. Cut into small pieces.
3. Wash coriander leaves and curry leaves. Cut into small pieces.
4. Now take a big bowl and put cut ingredients and semolina. Add red chilly powder.
5. Add required salt and curd. Add required water and mix it well. (Consistency should be like idli dough.

6. Keep a pan on the fire and heat. Sprinkle little water and clean the tava with tissue or clean towel.
7. Now sprinkle oil on the tava and reduce the flame. (Let it be low).
8. Take a handful of dough and spread it on the tava. (In a circle shape).
9. Sprinkle little oil on the top, cover and cook for 1 to 2 minutes. (On medium flame).

10. Turn the other side and cook for a minute. (Let it cook nicely).
11.  Hot " Rava -Cabbage rotti  "is ready to serve.

12. Serve with the side dish of your choice. We had it with fresh ghee and chutney powder.

Note :

Take care while adding water. Dough should not be too watery. Use of medium size rava is optional.
Use of any vegetables or leaves is optional. Use of green chilly instead of red chilly powder is optional. Use of butter instead of oil is optional. Use of  coconut is optional. ( I have not used coconut here). Use of curd is optional. Use of more onions are optional.
Time : 30 Minutes
Serves : 2 to 3. 

Raw Tomato Curry

Raw Tomato Curry is prepared using green tomatoes. Green tomatoes are from our home garden. Tomatoes can be grown nicely in the pots. It is nice to see vegetables grow in your own garden.
I have used green tomatoes, onions and home prepared spice powder.

Raw Tomato curry a side dish which goes well with almost all the main dishes  like plain rice. chapatis, poori, dosa, idli and all types of rotis.
 Let us see some benefits of having " Green Tomatoes " in our diet.
Green tomatoes are rich in antioxidants and B Vitamins. The antioxidants help in protecting our immune system and prevent premature aging. It has good amount of iron. They contain some amount of B complex vitamins and they help our body to use proteins, fat and carbohydrates and help to produce energy. They also help in producing good blood cells (red blood cells). Green tomatoes contain Vitamin K. They contain very low amount of minerals like iron, magnesium, phosphorus, potassium and manganese. These minerals help us taking care of good production of blood cells, proper nerve function, and bones and muscles. They contain some amount of protein, fiber and wide range of nutrients.

Let us see the recipe now :

Things needed

Green Tomatoes : 8 to 10 ( I have used very small tomatoes )
Onions : 2
Green chilly : 2
Ginger Gratings: 1 Teaspoon
Spice powder/Sambar Powder/Rasam Powder 1 Tablespoon
Salt : As required
For Seasoning :
Oil : 1 Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8 Leaves
Coriander Leaves : 1 Tablespoon
Lemon : 1 Teaspoon

Method :

1. Wash and cut tomatoes into small pieces.

2. Remove the outer layer of onions, wash and cut it into small pieces.
3. Wash and cut curry leaves, green chilly and coriander leaves. Keep it aside.
4. Keep a pan on the fire.Heat. Put oil and mustard seeds. Let it splutter.
5. Add cumin seeds and ingh/Asafoetid. Add curry leaves,  green chilly and cut onions.

6. Fry nicely for 30 seconds. Add cut tomatoes.
7. Mix it well and fry for 1 to 2 minutes.

8. Add 1/2 cup of water and let it cook till soft. Add grated ginger and salt.

9.Mix it well. Add spice powder.
10. Mix it well and cook for 2 minutes.

11. Add coriander leaves. Shift the ready curry to a serving dish. Add little more coriander leaves.
12. Serve Raw Tomato Curry as one of the side dish.

Note :

Use of onions and garlic is optional. I have used onions. Adding of spice powder is your choice. Rasam powder and Sambar powder is also suits this curry. Adding ghee/butter is optional. Adding more/less chilly is optional. Use of garam masala/chat masala powder is optional.
Time: 15 Minutes.
Serves : 2 to 3.

Spice powder recipe.

Roast 1 teaspoon of urid dal, channa dal, 2 Tablespoons of coriander seeds, 1/4 teaspoon of methi/fenugrik seeds, red chilly (byadagi menasu) 1/2 Teaspoon of jeera/cumin seeds one by one. Dry grind with 2 tablespoons of dry coconut (2 tablespoons). Now remove from the mixi jar and use it whenever you want it.

Tomato -Vegetable Rice

Tomato - Vegetable Rice is a Rice dish and good for breakfast/brunch/lunch/dinner. It is very easy and quick to prepare. It can be packed for kids lunch box for schools and office too. It is good for travels, ladies kitty party(Pot Luck) and all type of parties.

I have used Sona - Masoori Rice and some vegetables with spices. Added little curd to give some aroma and tangy taste.
Let us see some benefits of eating " Clove" in our diet.
Cloves contain many medicinal and healthy properties. They are good for controlling diabetes. They are loaded with antiseptic, anti oxidant, anti-inflammatory, anti-flatulent properties. They keep the body warm and soothing. (Rubefacient). They do have sweet aromatic pleasant fragrances. They help to improve and provide aid in digestion and constipation problems. They are good for strong bones. They are rich in minerals like potassium, manganese. iron, sodium, zinc, calcium and magnesium. Potassium helps in controlling the heart beat rate and blood pressure. They are rich with Vitamin A and beta carotene levels. (They are known as antioxidant properties. They are rich source of Vitamin K, Vitamin B6, Vitamin B -1, Vitamin E, Vitamin D and Vitamin C. Intake of Vitamin C helps the body to develop resistance against infection and harmful oxygen free radicals.
Please do remember to not to use cloves in large quantity. It can cause gastrointestinal irritation. disorder in central nervous system. People who suffer from stomach ulcer. Avoid eating cloves during pregnancy.
Let us see the recipe Now:

Things Needed : 

Sona Masoori Rice : 2 Cups
 Carrots : 2
Capsicum : 1
Potato : 3 to 4 (Small ones)
Tomatoes : 2
Grated Ginger : 1 Teaspoon
Onion : 1 (Big size)
Green chilly : 1
Cloves : 5 to 6
Cinnamon sticks : 3 to 4 pieces (small pieces).
Cardamom : 2
Curd/Yogurt : 1/2 Cup
Ghee : 1 Tablespoon
Oil : 2 Tablespoons
Salt : To Taste
Rasam Powder : 1 Tablespoon

Method : 

1. Wash and soak rice for 10 minutes

2 Wash and cut all the vegetables . (According to your wish). Big/Small

3. Grate coconut and keep it aside.
4. Keep a pan on the fire. Heat and then put ghee and oil.
5. Add spices, like cinnamon, cloves and cardamom

.6 Add cut onions and fry nicely. Add cut carrots, capsicum and potatoes. Fry for 2 to 3 minutes.

7. Add cut tomatoes and grated ginger. Mix all the vegetables nicely and stir for a while.
8. Add Rasam powder and fry nicely for a minute.

9. Add soaked rice. (Remove all the water before adding to fried vegetables).
10. Stir nicely for a minute. Add turmeric powder. (Half teaspoon)
11. Now put off the fire and add required salt. Mix it well. Add curd and mix it nicely.

12. Put the fried rice and vegetables to a cooker. (Pressure cooker or electrical cooker).
13. Add required water and cut coriander leaves. Let it cook for 20 to 25 minutes. (Pressure cooker)

14. Shift the ready "Tomato - Vegetable Rice " to a serving dish"
15. Add coconut gratings on the top and serve. (Adding coconut is optional).

Note :
Use of different varieties of rice is optional. (Check the ration). Adding more spices is optional.
Adding curd is optional. ( You can cook with out curd too). Adding garlic to the dish is optional.
Adding garam masala /Any other masala is optional. Adding rasam of any brand is optional.
Use of more chilly is optional. Use of pressure cooker /electrical cooker is optional.
Time : 30 Minutes
Serves : 4 to 5.

Rava/Semolina Maddur Vada

Maddur Vada is loved by many and it is an easy snack to prepare enjoy your evening snack.
It can be prepared in many ways.  I am a fan of fried eatables. But I make sure it is done in healthy manner. Fried fritters are nice to have with a cup of coffee/tea or even fresh juice.

This Maddur Vada/Vade is prepared using Rava/Semolina, rice flour and wheat flour. Onions, green chilly and curry leaves are added and it has turned crispy and tasty.
These fritters are usually made with rice flour and Maida. (Alpurpose flour). I have used wheat instead of maida and Rava (more quantity) and less rice flour. Maddur Vada has turned crispy and crunchy. You must fry them on low and medium flame to get the crisp.
Eating oily food is not good for health they say. But you can not resist them. Just enjoy a few and work out, walk, dance and shed out the fat. That is what I can suggest.
Muddur Vada can be served as starter, party time, ladies kitty/tea party and you can have them as snack. Shelf life will only a day. (Fresh and fine).
Let us see the recipe Now :

Things Needed :

Rava/Semolina : 1 Cup (Medium sized)
Rice flour : 1/2 Cup
Wheat flour : 2 Tablespoon
Onions : 2 (Medium sized)
Green Chilly : 2 to 3 or more
Cumin Seeds/Jeerige : 1 Teaspoon
Salt : As required
Curry leaves : One Handful
Oil : 1 Cup (To fry)

Method :

1. Put all the flours (Wheat, Rice and Rava/Semolina) in a big bowl.
2. Remove the outer layer of onions and wash it. Cut into small pieces

3. Wash and cut green chilly and curry leaves in to small.
4. Mix all the ingredients nicely. (All flours, salt, chilly, cut onions and jeera).
5. Keep a pan and heat. Add 2 tablespoons of oil and heat. Put this oil on the top of the flours.

6. Mix it slowly and add required water and prepare thick dough.
7. Divide the dough into small ball size.

8. Keep a pan on the fire and heat. Add oil. Let the oil get heated. (On low flame).
9. Take a small size dough and pat it on the palm and let it be palm size.

10. Put slowly the vada you have patted on the palm. Let it fry on low and medium flame.
11. Cook on both sides and remove from the oil. Put them on the kitchen tissue.

12. Repeat the same with remaining dough and prepare Maddur Vadas.

 13. Serve Hot Maddur Vadas with a cup of coffee/Tea/Fresh Juice.
14. Hot Vadas goes well with coconut chutney.

Note :

Let the dough be bit thick. Add rice flour if necessary. Adding more chilly is optional. Adding hot oil is optional. You can add butter instead of hot oil.
Time : 30 minutes
Serves : According to your servings : 20 Vadas can be prepared.