idly and pudding

Rava Idli Recipe

Ingredients:

Rava (semolina): 1 cup

Yogurt (curd): 1 cup

Water: 1/4 cup (adjust as needed)

Eno fruit salt (or baking soda): 1 tsp

Salt: to taste

Tempering Ingredients:

Ghee or oil: 2 tbsp

Mustard seeds: 1 tsp

Curry leaves: 8-10

Green chilies (finely chopped): 1-2

Ginger (grated): 1 tsp

Cashews (optional): 10-12, halved

Optional Add-ins:

Grated carrots: 1/4 cup

Chopped coriander leaves: 2 tbsp

Instructions:

1. Roast the Rava:

Heat 1 tbsp ghee in a pan.

Add rava and roast on low flame until it turns aromatic and slightly golden. Set aside to cool.

2. Prepare the Tempering:

Heat the remaining ghee.

Add mustard seeds and let them splutter.

Add curry leaves, green chilies, and grated ginger. Sauté for a few seconds.

Add cashews and fry until golden (optional).

3. Make the Batter:

In a mixing bowl, combine roasted rava, yogurt, and salt.

Add water gradually to make a thick yet pourable batter.

Mix in the tempering (along with optional carrots and coriander).

Let the batter rest for 10-15 minutes.

4. Prepare the Idli Moulds:

Grease idli moulds with ghee or oil.

5. Add Eno and Steam:

Just before steaming, mix Eno fruit salt into the batter. Stir gently but quickly.

Pour the batter into the greased moulds, filling them 3/4 full.

Steam the idlis in an idli steamer or pressure cooker (without the whistle) for 10-12 minutes.

6. Serve:

Remove the idlis from the moulds and serve hot with coconut chutney and sambar.

Enjoy soft, fluffy, and flavorful Rava Idlis!

#recipeshare

Mutton Masala Recipe

Ingredients :

500g Mutton

4 Panda Chillies

4 - 5 Garlic Cloves (15gms)

1 inch Ginger (10gms)

1/4 Cup Water

3tbsp Oil

Whole Spices - 1 Star Anise, 2 Bay Leaves, 1 Cinnamon, 1 Black Cardamom, 5 Cloves, 6 Black Pepper Corns, 3 Green Cardamoms, Half Mace)

2 Onions 

1tsp Salt or as per taste

1tsp K. Red Chilli Powder

1tsp Degi Mirch

1/2tbsp Coriander Powder

1tsp Cumin Powder

1/2tsp Garam Masala

1/2tsp Kasuri Methi

2 Tomatoes Puree

1.5 Cups Hot Water

2tbsp Coriander leaves

1 Chilli

Method :

1. Grind to fine paste panda chillies, garlic, ginger and water.

2. Heat oil in a vessel. Add whole spices and saute for a few seconds till they crackle.

3. Add sliced onion and fry for 4 - 5 mins till they  turn slighly golden brown.

4. Add mutton and mix well. 

5. Add salt and bhuno mutton for 8 - 10 mins.

6. Add red chilli, garlic and ginger paste. Cook for 2 - 3 mins till oil separates.

7. Add spices and cook for 2 - 3 mins till oil separates.

8. Add tomato puree and cook till mixture is dried.

9. Add hot water and bring to a boil.

10. Cover and cook for 30 - 40 mins or cook in cooker for 4 - 5 whistles till meat is completely cooked.

11. Garnish with chopped coriander and chilli.

#RecipeShare

Instant Mango Rasmalai

Ingredients

For instant mango custard milk

500ml milk

¼ teaspoon cardamom powder

¼ cup sugar

2 tablespoons custard powder

¼ cup milk

1 cup mango puree

For assembling instant mango rasmalai

½ cup milk powder

½ cup milk

1 tablespoon powdered sugar

1 cup mango puree

12-14 bread slices

almonds for garnishing

pistachios for garnishing

chopped mangoes for garnishing 

Steps In Making

Mango custard milk

1) Boil milk in apan. 

2) To prepare the custard, in a small bowl add two tablespoons of custard powder and milk. Mix till there are no lumps and its smooth.

3) Now add the custard mixture to the boiling milk and keep stirring it continuously. Cook for 3-4 minutes.

4) Then add sugar and cardamom powder and cook for another 3-4 minutes. The consistency will not be very thick.

5) Now let it cool down completely. Keep stirring for 4-5 minutes to avoid any cream formation on the top.

6) Now add the mango pulp and mix. The mango custard milk is ready.

Assembling instant mango rasmalai

1) For Instant rabdi add milk powder, powdered sugar and milk and mix well. 

2) Further, add the mango pulp and mix well.

3) Cut bread slices into a round shape with the help of a cookie cutter or a Katori.

4) Now generously spread the mango milk powder mixture on a bread slice and sprinkle some pistachios on top. Cover it with another bread slice and gently press it.

5) In a serving plate arrange the breads and top it with the instant mango custard milk we prepared.

6) Garnish with some mangoes, almonds and pistachios.

7) Refrigerate for 2 hours hours and then serve. 

Please note I have already shared a recipe video of the same on all my social media pages. You can always check that too. Enjoy ❤️🤗

#food #foodie #yum.

Soft, cheesy, and packed with garlic flavor — this easy mini garlic bread is the perfect snack or side dish. And guess what? No oven needed!

Ingredients:

For the Dough:

• 110 ml warm water

• 1 tsp sugar

• 1 tsp yeast

• 1 cup flour

• 1/2 tsp salt

• 1 tbsp oil

For Garlic Butter Mix:

• 2 tbsp butter

• 2 tsp chopped garlic

• 1/2 tsp red chilli flakes

• 1/2 tsp pepper powder

• 1/2 tsp oregano

• 1/4 tsp salt

• 1 tbsp coriander leaves (finely chopped)

For Filling & Topping:

• Mozzarella cheese (as needed)

Instructions:

1. Activate Yeast

Mix warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.

2. Make the Dough

Add flour, salt, and oil to the yeast mix. Knead into soft dough. Rub a little oil and rest it for 40 minutes.

3. Prepare Garlic Butter

Mix butter, garlic, red chilli flakes, pepper, oregano, salt, and coriander. Set aside.

4. Shape the Bread

Roll out the dough. Spread garlic butter mixture, sprinkle mozzarella cheese, fold, and make small cut marks.

5. Final Touch

Grease a mould with oil and line with baking paper. Place the prepared bread and spread more garlic butter on top.

6. Cook Without Oven

Preheat a heavy pan with a wire stand for 5–7 mins on medium-low heat. Place the mould inside, cover, and bake for 15–20 minutes until golden and cooked through.

Enjoy warm — soft, cheesy, and bursting with flavor!

Perfect for snacks, parties, or just a cozy evening at home.