Rava Pakoda /Crispy Semolina Pakoda

Rava Pakodas are fried fritters done using rava/semolina. 

It is nice to have with a cup of coffee/tea/juice or even it goes with lunch or any other rice dishes.
I had prepared some Onedelaga/Timire/ Gotukola leaves tambuli. /Buttermilk curry.
It was teatime and we wanted to have some munching/snack while having tea. I had this tambuli prepared for lunch. The idea of flashed in the mind and so the Rava Pakodas are prepared immediately.
These Rava Pakodas are done in the same way of Goli baje which is very famous in South Canara.
Instead of maida I have used medium size rava and instead of curd I have used Ondelaga Tambuli which is prepared using curd. And all other things are same like ginger, green chilly, coconut pieces and a pinch of cooking soda.
I have used Gotukola tambuli, medium size rava/semolina, ginger and a green chilly and some coconut pieces. I have also used cooking soda and the pakodas turned crispy out side and soft inside the pakoda.
Let us see the recipe now :

Things Needed : 

Rava /Semolina : 1
Ondelaga Tambuli/ Curd Curry : 1 Small cup
Green chilly : 1
Ginger : Grated 1/2 Teaspoon
Coconut pieces : 1 Tablespoon
Salt : As required
Cooking Soda : A pinch
Curry Leaves : 5 to 10
Cooking Oil : 1 Cup.

Method :

1. Wash and cut green chilly and curry leaves. Put it in a bowl.
2. Add Rava and required salt. Mix it well.
3. Add Ondelaga Tambuli to it. Mix it nicely and make slightly thick batter.

4. Add cooking soda and mix it well and keep it aside. Add some coconut pieces.

5. Keep a pan on the fire and add oil. Let it get heated.
6.Mix the rava batter well and take a small portion of the batter and leave it in oil as pakodas. ( Small ball shape).

7. Let it fry nicely. Turn the other side and fry for till it turns slightly golden brown.
8. Remove it from the oil and put it on a kitchen tissue. It absorbs the extra oil.

9. Serve hot Rava Pakodas with a cup of coffee/tea/juice.

10. You can have them with tomato ketchup or any type of chutney.

Note :

Let the batter be bit thick. Not watery. Add little more rava if the consistency of the batter is very loose. Use of green chilly is optional. Tambuli will be having some spicy taste. Adjust your requirement and prepare the batter. No need to allow the batter to rest. Adding coconut pieces is optional.
Time : 20 Minutes.
Serves :  3 to 4  .

Coconut Milk Ganji / ಕಾಯಿಹಾಲು ಗಂಜಿ / Rice Porridge

Ganji is a Kannada word for Rice Porridge. It is one of the staple food which keeps your body and mind cool. I have tried this Coconut milk Ganji/Kanji and it tasted superb. The fresh coconut milk ganji is yummy and healthy simply good. Try and enjoy one of the traditional dish from South Canara/Udupi.

In South Canara and around this Kayi Halu Ganji is prepared during Dasara festival at our home. Paddy which is grown is just right to harvest and just before the harvesting we have a custom to prepare rice ganji and samarpan to God. 

The custom we follow @ my aunt place is called HOSATU/ಹೊಸತು ಊಟ . In one of the Dasara day the freshly grown paddy with along with its plant is brought home ( One handful) by a male person of the house and pooja is done. The paddy grass/ಕದಿರು ಕಟ್ಟುವುದು is tied to a pole in the front of the home. A few paddy  husk is removed and add it to cooking ganji. Ganji is nothing but rice porridge. Rice is cooked with more water and eaten as it is. ( Without removing the starch). 

I have used coconut, Sona Masuri raw rice to prepare this Ganji, as we call it in our language Kannada/Karnataka/ India. 

Let us see some benefits of eating fresh coconut milk in our diet.

Coconut milk is one of the healthier saturated fat product. The fat is said to be easily metabolized by the body. It is anti microbial, anti bacterial and anti viral. Coconut milk is good for our hair and skin. 

Coconut milk is rich in vitamins and minerals. It contain minerals like iron, calcium, potassium, magnesium and zinc. It contain vitamin C and E. 

Coconut milk contain lots of fat and one should drink or use it in minimum quantity.

Let us see the recipe now :

Things Needed :

Raw Rice : 1 Cup

Water : 3 to 4 cups 

Coconut milk : 1 Glass. ( 1/2 coconut of small size coconut).
Salt : A pinch

Method : 

1. Keep water for boiling. ( 1 Cup Rice = 4 Cups of water. ( Raw rice : Sona Masoori )

2. Wash rice and put it into the boiling water and cook rice till it turn soft.

3. Grate coconut and grind it with little water. Remove from mixi jar and squeeze out the milk from ground coconut. ( Use a siever to take out the milk from the ground coconut). Keep the thick milk aside.

2. Grind coconut again with little water and take out the milk from it. ( Second time).

3. Let the rice cook till it is soft. Put off the fire and keep the rice bowl down. Add a pinch of salt and mix it.

4. Add fresh coconut milk and mix it well.  Leave it for 2 to 3 minutes. Shift it to a serving dish.

5. Now Coconut Milk Ganji is ready to serve.

6. Serve with pickle/Chutney, papad and ghee.

Note : 

Cook rice with exact amount of water. Do not cook ganji after adding coconut milk. Keep the ready cooked rice bowl down and then add fresh coconut milk to get the aroma and healthy properties.
Fresh grated coconut should be ground nicely with required water to get fresh coconut milk. Re grind the coconut mixture again to get the second quality of coconut milk. Do not add much water while grinding. The consistency of Coconut milk Ganji should be loose but not watery. ( It should not be running consistency ).
Time : 25 Minutes. 
Serves : 2 .