of dubai, AE
be first to comment
2 1/2 cups medium semolina
2-3 stalks curry leaves finely chopped
1 tsp. mustard seeds
1 tsp. urad dal
1/2 tsp. channa dal
8-10 cashews broken into pieces
4 tbsp. oil
1 tsp. soda bicarb
2 tsp. salt
2-3 tbsp. coriander leaves finely chopped
1 tbsp. finely grated fresh coconut
2 cups fresh curds
Heat 2 tsps. oil in a small pan, add seeds, cashews and fry till light brown.
Remove from fire, keep aside.
Take semolina in a large plate or pan.
Make a well in the centre.
Pour remaining oil here, add all other ingredients, except coconut, curds and coriander.
Pour also seasoning of seeds and cashews.
Mix gently with hands till mixture is well blended.
The mixture should have enough oil to show on your fingers after mixing.
If too dry add some more. Keep aside till required.
10 minutes before serving:
Beat curds lightly, add rava mixture, coriander and coconut and mix gently.
Keep aside for 5-7 minutes. If too dry add some more curds.
DO NOT make the mixture too thin, and DO NOT beat too vigorously.
When spooned into the moulds, it should hold with spreading fast.
Steam in an idli cooker for 5-7 minutes.
Check by inserting a skewer or matchstick.
It should come out clean.
Hyderabadi Veg Biriyani
Bengali Fish Curry
Vaghareli Khichdi (Spicy Khichdi with vegetables)
Desi fried rice
Mixed Fried Rice
Hyderabadi Mutton Biryani
Vermicelli Special Upma