quick rava idli recipe | instant idli using sooji | easy no fermentation semolina idli | with 40 amazing images.
quick rava idli recipe is a quick South Indian breakfast dish. Learn how to make instant idli using sooji.
quick rava idli can be made rather quickly as the batter need not be fermented. However, you ought to take into account half an hour’s soaking time.
Since quick rava idli is steamed, it is easier to digest than upma, and has a convenient form factor for serving as well as packing. suji idli for the tiffin box stays soft and humid for longer.
Tips for quick rava idli. 1. After 30 minutes of soaking the batter. Note that the rava will suck up a lot of the water. 2. Just before steaming, add 1 tbsp fruit salt. Fruit salt provides a spongy, fluffy texture. Use neutral flavored fruit salt. 3. Mix gently after adding fruit salt. Don’t mix it vigorously, just gently fold in. 4. In the batter you can use buttermilk instead of curds and water to get that nice sour taste. Just avoid adding salt and tempering to the buttermilk. 5. Make sure you steam the idlis on high flame so that the water is boiling all the time. As we are making 5 batches of ildi, you will need to add water to the steamer when required. 6. If you don't have eno fruit salt, you can use baking soda instead. 7. You can add grated vegetables, such as carrots or onions, to the batter.
quick rava idli is a popular South Indian breakfast recipe made often in many parts of India as there is no fermentation required.
Serve quick rava idli with coconut chutney and sambar.
Enjoy quick rava idli recipe | instant idli using sooji | easy no fermentation semolina idli | with step by step photos.
peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki | with 15 amazing images.
peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki is one of the most popular chikki amongst all. Learn how to make moongfali chikki.
To make peanut chikki Makar sankranti recipe, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for few more seconds. Add the roasted peanuts and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 275 mm. (11”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place.
Think chikki, and peanut is the first option that comes to mind! Indeed, the combination of peanuts and jaggery, prepared in a crisp and exciting form, is a time-tested and ever-popular snack, which has won the hearts of Indians and others. Here is a detailed step-by-step recipe that shows you how to make groundnut chikki at home.
You can roast and make peanut halves as explained in the images below or you can buy readymade peanut halves. But ensure to buy unsalted peanuts. You can make a big batch of this moongfali chikki and store it in an airtight container. It stays fresh for at least one month!
Tips for peanut chikki Makar sankranti recipe. 1. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. 2. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 3. Ensure to cool it completely before breaking into pieces and storing.
Enjoy peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki | with step by step images.
mango sheera recipe | mango suji halwa | mango kesari | with 17 amazing images.
Mango Sheera is quite easy to make so you can make it any time you wish. Learn how to make mango sheera recipe | mango suji halwa | mango kesari |
This wonderful mango kesari Indian dessert, with a fruity twist, is sure to be enjoyed by every member of the family. The addition of ripe alphonso mangoes into the sooji halwa brings in a refreshing taste to the palate.
It is fairly quick and simple to make and tastes delicious with the natural aroma of fresh mangoes. The addition of mango pulp in the mango halwa spiced with cardamom and garnished with nuts, adds an interesting twist to this indulgent and popular halwa.
Tips to make mango sheera: 1. Chopped mangoes in the sheera gives a pleasant mouthfeel. 2. You can add any nuts of your choice in the sheera. 3. You cannot replace ghee with anything for making sheera.
Enjoy mango sheera recipe | mango suji halwa | mango kesari | with detailed step by step photos.