Rava Idly
Ingredients:
Sooji- 1/2 kg.
Sour curd- 1 kg.
Mustard- 1 tea spoon.
Broken cashew- 1 table spoon.
Ghee- 2 table spoon.
Curry leaves and corriander leaves.
Method:
- Pour 1 table spoon of ghee in a frying pan and fry the sooji.
- Now add the remaining ghee in another pan and add mustard to it.
- Let the mustard burst.
- Now fry the cashew till it becomes golden brown.
- Now add sooji, cashews, curry leaves and corriander leaves to the sour curd. (If curd is not enough,you may add one more cup)
- Now bake it in the idly pan. Serve hot with onion chutney.
Coconut Chicken
Ingredients:
2-3 chicken breasts
1 can coconut milk
1/2 cup sweet peas
1 green onion, chopped
1 big carrot, sliced thin
1 tbsp curry powder
Salt and pepper to taste
Oil as needed
How To Make Coconut Chicken:
- Remove bones and skin from the chicken.
- Wash and cut it into bite-size pieces.
- Heat oil and fry them.
- Add carrot, peas, onion, pepper, salt and curry powder to it.
- Cook for 5 minutes.
- Combine coconut milk with it, mix well.
- Cook it for about 10 or 15 minutes more.
Coconut Chutney
Ingredients:
1/2 Coconut
Lemon sized tamarind
10 Red chillies
Salt to taste
1 tsp urad dal
1 tsp mustard seeds
2 tsp Oil
1 tsp Chana Dal
Few red chilli pieces and curry leaves
A pinch of hing
1/2 tsp Jeera
How To Make Coconut Chutney:
- Shred the coconut into small pieces.
- Fry the red chillies in a small pan.
- Grind red chillies, coconut, tamarind and salt. Add minimum water.
- Heat oil in a small pan. Add urad dal, chenna dal, mustard seeds, jeera, red chillies, hing and curry leaves.
- Add the seasoning to the coconut chutney after mustard seeds start spluttering.
- Coconut Chutney is ready.