Rave Unde (Rava Laddu ) 2

Ready to Serve Rava Laddu

Rave Unde or Laddu is one of the traditional and yummy sweet dish. We all loved eating this laddu and even now love it a lot. It ione of the classic dish from olden days. It is simple too. In those days eating sweets were only in a few occasions like festivals or feast and it was very rare. Festivals and feast were the days people made sweets and enjoy eating for weeks. I am saying this because I remember my aunt and at our home my dad prepared this laddu once in a while when they have some reason to celebrate or during a long journey too. These laddus were prepared and taken to relatives house also. Using sugar was a token of richness and great those days. I have seen people preparing coffee and tea with jaggery.
 Ok let me come back to Rava Laddus.  Rava ( sooji, semolina ), sugar and coconut (dry copra or kobbari) are the main ingredients in Rava Laddu. This version of Rava Laddu can be kept for weeks. They will not be spoiled or get fungus. Keeping it in air tight jar or box will help the laddu to stay for long.
 I have given No 2 for this recipe because another type of preparing Rava Ladu recipe already there. Do not get confused.
Lets see the recipe now

Things Needed :

Medium size Rava (Semolina) : 2 Cups

Sugar : 1 1/2 cups
Ghee :   1/2  Cup ( or 3/4 cup)
Dry coconut : 1 ( Small)
Dry Nuts : 2 Table spoons
Cardamom : 3 to 4 Pods
Water : 1/2  Cup

Method :

1. Cut cashew nuts in to small pieces.
2. Cut dry coconut in to small pieces and dry grind it. ( or you can grate it too)

3. Remove the seeds from cardamom and powder it.
4. Keep a big pan on the fire and put 2 table spoons of ghee. Put cashew nuts and fry till they turn brown.
5. Now add raisins and just fry for a second. Add rava and fry till the raw smell disappear.

6. Remove rava from pan. Add sugar and put 1/2 cup of water. Put sugar and mix it well and stir.

7. Stir continuously till it bubbles. Let it bubble for 1 to 2 minutes.( stir you get thick consistency).

8. Add fried rava and mix it nicely and stir 2 to 3 minutes. Stir till it leaves the sides. Put off the gas.

9. Add powdered ( or grated ) dry coconut and remaining ghee. Add powdered cardamom and leave it for 5 minutes.

10. Mix well and prepare laddus. Take a handful of the sweet mixture and press it with your finger to prepare laddu.

11. If you feel its dry and its not able to prepare laddu, add either ghee or hot milk (little by little) and try it.
12. Remember if you use milk, rava laddu may not stay for a long. Better use liquid ghee .

Note :

You must fry rava nicely till the raw smell disappear to get the good taste. Adding more sugar is optional. Adding more ghee adds to the taste of laddu. Fresh coconut can be used instead of dry coconut. Must dry roast the coconut before adding.
The whole preparation Time : 30 Minutes
Serves : 20 to 25 Laddus can be prepared . (size matters).

Potato Onion Huli (Curry)

Potato Onion Huli or Curry is one of the favourite Curry of many of us. It taste so well with almost all the main dishes. We can say it as a classic dish.The taste linger on the tip of the tongue for a long time.
Potatoes and onions are cooked together with toor dal and added spiced ground coconut.We can prepare Sambar (without coconut) and it goes very well with Idli and dosas.
Let us see some benefits of eating onions in our  diet.
The health benefits of eating onions are, lowering the risk of several types of cancer, improving mood and maintaining the health of skin and hair.They are low in calories and high in beneficial nutrients like vitamins, minerals and antioxidants.They contain small amount of carbohydrates, fiber, protein, vitamin C vitamin B-6 and manganese. Onions have small amount of calcium, iron, magnesium, phosphorus, potassium and antioxidants and sulfur. Onions have anti -biotic, antiseptic, antimicrobial properties that help you to stay away from infections. It is a good remedy for immediate cure for fever, common cold, cough, sore throat, allergies etc. Inhaling a small piece of onion helps to slow down the bleeding through nose. Onions can cure insomnia or sleeping disorder. Eating an onion helps to give a good sleep at night. Onions can improve digestive system.
Potato Onion Curry is good combination for idli, dosa, plain rice, chapati, roti or pooris and even raagi mudde.

Things Needed :

Onions : 4 to 5
Potatoes : 2 to 3
Toor dal : 1/2 Cup
Tamarind : a marble size
Coconut : 1 Cup  (3 to 4 Table spoons)

 To Fry :

Coriander seeds : 2 to 3 Table spoons
Methi seeds : 1/4 Tea spoon
Urid Dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Red chilly : 6 to 8m
Ingh : a pinch
Curry leaves : 6 to 8

 For Seasoning :

Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Salt : as required
Coriander leaves : 2 Table spoons.

Method : 

1. Wash and cut onions and potatoes. (removing outer layer of the potato is optional).

2. Wash and pressure cook toor dal in a pressure cooker for 6 to 8 minutes and leave it for cooling.
3. Keep a glass of water in a big pan and put cut onions and potatoes and cook till potatoes are soft and keep it aside.
4. Soak a marble size tamarind in hot water and squeeze out the pulp and keep it aside.
5. Keep a small pan on the fire and put1/2 tea spoon of oil and heat.
6. Put methi seeds and urid dal. Let them turn slightly brown7. . Add coriander seeds and fry for 20 seconds.
7. Add red chilly and fry for 10 seconds. Put off the gas. Add jeera, ingh and curry leaves. Mix it well. Leave it for cooling.

8. Grate coconut. Now grind coconut and fried spices  nicely till paste. (Use less water to grind). Remove from the jar and keep it aside.

9. Now keep a big pan on the fire. Add cooked potatoes, onions, cooked dal, tamarind pulp, turmeric powder ( a little) and salt.
10. Mix it well and add water if required. Let it boil for 2 to 3 minutes. Add ground coconut and spice mixture. Mix it well.

11. Let it boil for 2 to 3 minutes. Shift the ready curry to a serving bowl and add mustard seeds, ingh and curry leaves splutter.

12. Add a spoon of ghee and coriander leaves to the curry and serve with the main dish you have prepared.

Note :

Adding more onions is optional. Adding more chilly and oil is also optional. Instead of frying the spices you can use ready rasam powder. ( 2 to 3 Tea spoons of rasam powder. Using MTR or Maiyya's Rasam powder gives a good taste).
Time : 30 minutes
Serves : 3 to 4