Pineapple Kesari Recipe

Ingredients 

1. 1/2 cup rava
2. 1/3 cup chopped pineapples
3. 3/4 cup sugar
4. 1 1/2 cup water
5. 1/2 tbsp chopped cashew nuts
6. 2 tsp raisins
7. 2 tbsp ghee
8. 2 tsp ghee

Instructions

1. Heat the one teaspoon of ghee.
2. Add the cahew nuts to ghee and fry until slightly browned.
3. Add raisins and cook for half a minute.
4. Remove the mixture from the stove and set aside.
5. Boil the water in a pot. Once it reaches boiling point, add the pineapples. Cook for five minutes.
6. Heat one teaspoon of ghee and roast the rava in it.
7. After a minute add the boiling pineapple and water mixture.
8. Stir constantly until the lumps in mixture have dissolved.
9. After the lumps are gone add the sugar and stir.
10. Add two tablespoons of ghee to the mixture and keep stirring until the mixture begins to thicken.
11. After it thickens, add the raisins and roasted cashew nuts, stir and then remove from the heat.
12. Serve.

How to make Rava Idli Recipe- Quick Rava Idli Recipes

Ingredients 

1 cup sooji/rava/semolina/cream of wheat

½ cup dahi/curd/yogurt, fresh or sour

a pinch of baking soda * check notes

2.5 to 3 tbsp water or more - add accordingly & as required to get a medium consistency batter, which is neither thick nor thin.

1 green chili/hari mirch, chopped

½ inch ginger/adrak, finely chopped

10-12 cashews/kaju, chopped

2 to 3 tsp ghee or oil for roasting the rava

1 tsp oil for frying the cashews

salt as required

Tempering

1-2 tsp oil

1 tsp mustard seeds/rai

1 tsp chana dal/split and husked bengal gram

10-12 curry leaves/kadi patta, chopped

a pinch of asafoetida/hing

Instructions 

1. Heat 2 tsp ghee or oil in a pan. add the rava/sooji and roast in the ghee or oil till they become aromatic and change color.

2. Keep on stirring often when roasting them. remove the roasted rava in a mixing bowl and keep aside.in the same pan, heat 1 tsp oil again and fry the cashews in the ghee.

3. Remove and add the fried cashews to the rava in the mixing bowl.

4. In the same pan, add 1 tsp oil more and heat it.

5.Splutter mustard seeds. then add chana dal, curry leaves & asafoetida. fry till the chana dal become golden.

6. Then add this whole mixture to the roasted rava. add curd/yogurt along with chopped ginger, green chilies and salt.

7. Add water as required and make a batter which is neither thin nor thick.

8. Keep aside covered for 20-30 mins. after 20-30 minutes, if the batter looks thick, then add a few tablespoons of water to get a medium consistency. rava absorbs water and so the batter might thicken after 20 to 30 minutes.

9. Heat water in a steamer, electric cooker or pressure cooker.

10. Just before steaming, add baking soda in the batter and mix well.

11. Pour the rava idli batter in greased idli moulds.

12. Place the idli stand in the electric cooker, steamer or pressure cooker steam the rava idlis for 10-12 mins or more till a tooth pick inserted in the idlis come out clean.

13. Remove the rava idlis from the mould and serve the steaming hot rava idlis hot with idli podi or with your favorite coconut chutney and sambar.

Kanchipuram Idli Recipe - South Indian Kancheepuram Idli

Ingredients

1/2 cup urad dal (split black lentils)
1/2 cup par-boiled rice (ukda chawal)
1/2 cup raw rice (chawal)
salt to taste
a pinch of turmeric powder (haldi)
1/2 tsp dried ginger (soonth) powder
1 tbsp ghee
1 tsp sesame (til) oil
1/2 tsp cumin seeds (jeera)
3 whole black peppercorns (kalimirch)
1/2 tbsp chana dal (split bengal gram)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1 tsp finely chopped green chillies
1/2 tbsp chopped cashewnuts (kaju)
8 curry leaves (kadi patta)

For Serving

coconut chutney
sambhar

Method

1. Combine the urad dal and enough water in a deep bowl and soak for 4 hours.

2. Combine the parboiled rice, raw rice and enough water in a deep bowl and soak for 4 hours.

3. Drain the urad dal and blend in a mixer to a smooth paste using approx. ¾ cup of water. Transfer the mixture into a deep bowl and keep aside.

4. Drain the parboiled rice and raw rice blend in a mixer to a slightly coarse paste using approx. . ½ cup of water. Transfer the mixture into the same bowl, add the salt and mix well.

5. Cover and ferment in a warm place for 10 to 12 hours.

6. Add the turmeric powder and ginger powder and mix well. Keep aside.

7. Combine the cumin seeds and peppercorns in a mortal pestle (khalbatta) and crush to a coarse mixture and keep aside.

8. Heat the sesame oil and ghee in a small non-stick pan, add the chana dal and sauté on a medium flame for 1 minute.

9. Add the urad dal, mustard seeds and the cumin-peppercorn coarse mixture and green chillies and sauté on a medium flame for 1 minute.

10. Add the cashewnuts and curry leaves and sauté on a medium flame for 30 seconds.

11. Add this tempering to the batter and mix well.

12. Grease the idli moulds using little oil and put spoonfuls of batter into them.

13. Steam in an idli steamer for 10 minutes or till they are cooked.

14. Repeat with the remaining batter to make more idlis.

15. Serve hot with coconut chutney and sambhar.