My favourite cuisine is South Indian. Whenever I get bored of Rice Idlis, I make Rava Idli. Rava contains Iron. Dry roast Rava until light brown. Season it well with salt and pepper. Whisk the yogurt. In a small frying pan, add a teaspoon of oil. When the oil gets heated, add mustard seeds, Rai, Whole Lal Mirch, jeera. Temper it nicely. Add roasted cashews. Mix everything together. Let it rest overnight or for 9 hours. Add a packet of fruit salt(Eno) to the batter. Pour two cups of water in the steamer. Let it come to a rolling boil. Grease the Idli mold tray. Pour a ladle full of batter into each cavity. Cook it in the steamer for 13 minutes.
In European Countries like Italy, United Kingdom, Ireland, and Germany and North America, Semolina is filled in as a treat, bubbled in the drain. Italians utilize semolina while making gnocchi, Grissini, and pasta. It is sprinkled over the formula to abstain from staying.
I just love Kheer. Usually, I make kheer with basmati rice. It takes 60 minutes to make rice kheer. Making Semolina Kheer takes lesser time. Boil the milk in a heavy bottomed vessel or saucepan. Add a few green Cardamoms. When the milk comes to a rolling boil, turn the flame to low. Slowly add toasted semolina. Keep stirring with a ladle. Ensure that there are not any lumps. Add sugar when it is halfway cooked. Garnish with chopped nuts and dried fruits. You may use almond, pistachio, cashew, raisins, prunes, figs, cranberries, tutti frutti, etc.
When I was a child, my mother would make Semolina Pooris on my birthday. These pooris are very crispy. I would eat seven to eight of these pooris in one sitting. Serve it with pickle or chutney.
5Rava Pineapple Ksheera
Ksheera is also known as halwa. To make this dish, all you need is pineapple, semolina, and sugar. Take a cup of sugar and put it in a pan. Add half a cup of water to it. You may use milk. Lightly toast semolina on a medium to low flame. Cut the pineapple slices into bits. Add ghee to the roasted sooji. Cook until it is golden brown in color. Add the pineapple chunks. Add the sugar syrup. Cook until it all comes together. Take a pinch of Kesar. Soak it in a teaspoon of milk. Add the dissolved Saffron. Mix it well. Top the halwa with a ladle of homemade clarified butter.
Pala Manjalu is an authentic South Indian dish. The dish is almost like Poornam Boorelu. You can prepare Pala Manjalu on occasions like Ugadi, Onam, Gudi Padwa, etc. I plan to make this sweet dish for my husband’s birthday.
Soak some Bengal gram(chana dal) overnight in water. Cook it in the pressure cooker. Grind it in a mixer. Cook it on a low flame with jaggery until it all comes together. Make small ladoos out of the mixture. Add warm water to semolina. Knead it. The dough must be soft. Allow it to rest for an hour. Cover the ladoos with semolina dough. Deep fry them until they are golden brown.
Whenever I visit my husband’s hometown Pune, I go to Vaishali. My husband always orders the Rava Dosa there. Even though I am not a huge fan of Rava Dosa, my husband swears by it. It takes 1-2 days to prepare Rice and Urad Dal Dosa. Rava dosa is easy and quick to make. The batter does not need to be fermented.
In numerous European nations, Semolina is seasoned with Vanilla and filled in as stick or redcurrant sauce. A little part of durum semolina is added to the blended flour to make the bread outside layer great. Sooji Dhokla tastes good.
9Rava Savory Cake
Additionally prevalent called as semolina or Rawa, Suji is produced using dried durum wheat. Like most children his age, my son doesn’t like eating vegetables. I add grated carrots, peas, pureed spinach, and a variety of other vegetables to Rava Savoury Cake. My son not only loves it but he also doesn’t pick out the vegetables.
Rava Crepes or Rava Cheelas make a perfect breakfast snack. They are filling and appetising. Beat some sour curd. Add Semolina, salt, cumin, onions, green chilies. Whisk it with an egg beater. Pour half a cup of batter on a hot and greased Tawa. Cook on both sides. Serve with ketchup.
Basbousa is a cake made using semolina. It is a dish with origins in West Asia. A slice of the Basbousa can make even my worst days so much better. I wish I could eat it daily to forget all my stresses in life.
Upma is a classic South Indian recipe. It may contain peanuts or peas. It may even have Urad Dal or Chana Dal. I usually make Upma in large portions. After the preparation, during the day whoever gets hungry can eat after reheating. It saves me a lot of hassle, so I love this dish. Those who are hungry get a quick fix. Making Upma is a win-win situation for all.
Karanji is a Maharashtrian sweet dish. Normal North Indian Ghujiya are tough to make. It takes up a lot of time to roast the Khoya. The Karanji is easier to make, and it is cheap too. The filling of the Karanji is largely Sooji, caster sugar, nuts, desiccated coconut and some raisins. When it comes to taste, the Khoya Ghujiya are the best.
My husband is a lover of cutlets. He is very picky about their crunchy exterior particularly. I sometimes gave it a bread crumbs coating. Some days the breadcrumbs do not give the exact toasting that is required. Then on a close friend’s suggestion, I made use of semolina. Now the cutlets turn out perfect, and my husband does not complain.
15Khaman – Khatta Dhokla
Khaman is an instant recipe. It uses sour yogurt to give the khaman a tangy taste. Along with Khaman, green chutney and sometimes sauce are good pairs.
I like to make food quickly. South Indian snacks take a lot of time because of the fermentation. I like to skip all those steps by having the instant batter ready.The instant batter makes use of Rawa.
My mother in law prepares this famous Lapsi on days someone falls sick.It is a healthy and filling meal. Also, because of its consistency, it is easier to eat and swallow. The sweetness also gives the much-required energy.
Anarse is a dish from Maharashtra. Diwali is the time when Anarse is readily available. It makes use of Couscous and Semolina. Couscous is rather expensive.Hence people add more quantities of Semolina to it.
Poornam Burelu is a South Indian dish. It is not only vibrant in colours but also has a variety of textures in food. The Rava gives these a perfect crunch.