Capsicum topped Rava idli & Mango Chutney

 Rava idli is a healthy snack. Idli can be eaten for breakfast, as snack in the evening or at night for dinner. This time I wanted to give a twist to  rawa idli . Instead of idly plates  I used deep round plates to steam idli. Little changes in the dough too.

 Lets see some benefits of Rava (Semolina) and capsicum.
Rava is made from durum wheat and it contain iron and potassium. It is a good source of two vital vitamins E and the B group. Both the vitamins are essential for good immunity from disease. Semolina contain minerals like phophoorus, zinc and magnesium which are essential for bones and nervous system.

Capsicum is rich in vitamins and an effective cure for many disease. Eating capsicum helps in keeping the skin clear, prevents rashes and pimples. It contains Vitamin A which is good for eyes and helps to prevent eye diseases. Capsicum helps in treating pain related diseases. Eating capsicum helps to burn calories. It reduces the weight. It prevents indigestion. Capsicum helps to regulates blood pressure and lowers cholesterol.

Here is a recipe of Capsicum topped Rava

 Idli with Mango Chutney .

 Ingredients :

Medium size Rava : 3 Cups.
Sour Curd : 2 To 3 Cups.
Coriander leaves : 2 to 3 Table spoons.
Curry leaves : 6 to 8
Green Chilly : 1 
Capsicum :1
Oil : 1 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Salt : According to taste
Eno Salt : 1 Tea spoon (full)

Method : 

1. Dry roast rawa on medium flame till the raw smell disappear and leave it for cooling.

2. Wash green chilly, coriander leaves, curry leaves. Wash capsicum and cut it into very small pieces.

3. Take a big bowl and put cooled rave. Put 2 glasses of curd and salt. Mix it well.

4.Grind green chilly, curry leaves and coriander leaves with little water .
5. Add ground mixture to the dough prepared.

6. Mix it nicely and leave it for 5 minutes. Add some more curd or butter milk if needed.

7. Now grease round plates with ghee or oil. and keep it aside.
8. Put some water in idli cooker or pressure cooker and keep it ready.

9. Now add Eno salt to the rava idli dough and mix it well and pour it to the greased plates.

10. Keep these idli plates in the pressure cooker and cover the lid.
 11. Steam idli for 15 to 20 minutes and put off the gas.

12.Keep a pan on the fire and put oil and heat.

13. Put cut capsicum to the hot oil and fry till they turn crispy.

14. Now take out steamed idli from the cooker and keep it out.
15. Pour fried capsicum on the top and spread it round on the idly base.

16. Cut them and place them on serving plate and serve with any chutney or side dish you prepared.

Note :

You must roast rava nicely to get better idli. You can use grated carrots instead of capsicum. Add sour curd to get good idli. You can add cooking soda instead of Eno. 1/4 tea spoon soda will be perfect.  You can add coconut.

Totapuri raw Mango and Copra (dry Coconut) chutney.
Wash and cut tothapuri mango. Grate coconut or cut it into pieces. Now add 2 green chilly, little coriander leaves, ingh and salt along with mango pieces and copra and grind it nicely. Shift this chutney to a serving bowl. Serve Rava idli with Mango chutney.

Time : 40 Minutes (including roasting, steaming).
Serves : 6 People

Dil Leaves -Tomato baath

Dil Leaves Tomato baath is a rice dish and it is easy to prepare. We can have this dish for breakfast, lunch or dinner. Even we can pack  Dil leaves -tomato baath for lunch box for kids and office goers. Good food for picnics and travel also. (not for long journey).

Lets see some benefits of using dil leaves and tomatoes in our day to day food.
Dil leaves contain no cholesterol and low in calories. It contain many anti-oxidants, vitamins and its dietary fibers. Dil leaves help to control blood cholesterol levels. Dil herb is an excellent source of antioxidant, vitamin C. Dil herb is a good source of minerals like copper, potassium, calcium, manganese, iron and magnesium. Dil leaves are good for digestion, for bone health, diabetes, Arthritis and immune system. They are also good for diarrhea, dysentery and menstrual disorders.

Tomatoes are a rich source of vitamins A and C and folic acid. They contain beneficial nutrients and antioxidants. Vitamin A present in tomatoes helps to improve the eyesight and prevent night blindness.
Tomatoes help to fight against cancer and reduces the risk of heart disease. It is good for digestion. Consuming tomatoes regularly helps to decrease levels of cholesterol in the blood and reduces the deposition of fats in the blood vessels. Eating tomatoes daily keeps the digestive system healthy and prevent constipation and diarrhoea. It also prevents jaundice and removes toxins from the body.

Here is a recipe of Dil leaves and tomato bath  (Sabbassige soppu + tomatoes Chitranna). 

Things Needed :

Dil Leaves : 1 Bundle
Tomatoes : 2 (Medium size)
Cooked Rice : 2 Cups
Onions : 2 (Small size)
Green Chilly : 2
Ginger : 1/2  Tea spoon
Coriander leaves : 2 Table spoons
Curry leaves : 6 to 8
Oil : 2 to 3 Table spoons
Mustard Seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Rasam Powder : 2 Table spoons
Garam Masala : 1/2 Tea spoon
Salt : Required
Turmeric powder : a pinch

Method : 

1. Cook 2 cups of rice and let it cool .
2. Wash and cut dil leaves, coriander leaves, curry leaves, green chilly, tomatoes and onions.
3. Wash and grate ginger and keep it aside.

4. Keep a pan on the fire. Put oil and heat. Add mustard seeds and urid dal to it.

5. Let it spurt. Add jeera, green chilly and curry leaves fry for 10 seconds.
6. Add cut onions and fry till they turn brown. Add tomatoes and fry till the gravy thickens.

7. Add cut dil leaves, Turmeric powder and  fry till it mixes well.

8. Add salt, garam masala powder and rasam powder. Stir slowly and mix all the ingredients well.

9. Fry dil leaves nicely for 2 to 3 minutes on low flame.
10. Now add cooked rice and mix it well with tomato and dil leaves mixture. Add a spoon of ghee.
11. Shift the ready Dil leaves-Tomato baath to the serving bowl. Add coriander leaves on the top.

12. Serve Dil leaves-Tomato baath with cup of curd. 

Note : 

 Using onions are purely optional. ( You can prepare this baath without adding onions too).Cooked rice should not be too soft. Use little less water than normal use, while cooking rice. Adding a tea spoon of oil also will help the rice grain  to separate nicely. It will not be sticky. You can add any brand of rasam powder. I have used Mayya;s brand of rasam powder and garam masala powder. You can also use fresh home made rasam powder.  Roast 2 table spoons of daniya, 1/4 tea spoon of methi seeds, 1/2 tea spoon of jeera and red chilly. Add a pinch of ingh and curry leaves to it and dry grind once the roasted spice get cool. Using fresh home made rasam powder will add to the taste. You can also add garlic pods while frying .(Using garlic is purely optional). I like it without garlic. You can also add frozen peas. You can also add fresh grated coconut. (Optional).

Time : 40 minutes : (including cooking rice).
Servings : 4 to 5