Rava (Sujji/Semolina) Roti / Sajjige Roti
Friday, June 26, 2015
 |
Rava Roti with Sweet Mango Pickle
Rava Roti is also known as Sajjige Roti in and around Mangalore side. |
Ingredients:
4 cup Upit/Upma/Wheat
Rava (Sujji/Semolina)
1 cup grated
coconut
1 green
chilli (finely chopped)
1 cup Onion (finely
chopped)
1 cup Fresh Coriander
½ cup curds
1 tsp sugar
Salt
Method:
1. Mix all the
ingredients in a bowl and add water until everything is immersed. Mix and keep
it aside for 15 minutes.
2. Rava will soak and the batter thickens. If needed add
more water so that the batter is easy to handle.
Cooking Rawa
Roti:
3. Apply oil on
hot tava/griddle
4. Scoop out a
big spoon of batter over the griddle and spread.(See picture below)
5. Cover and
let it cook for couple of minutes or until the underside is cooked and golden.
6. Turn it over
and cook for couple of minutes more
7. Repeat step 3 to 6 to make more Rotis
Serve hot Roti
with coriander/coconut Chetney or Sweet Mango Pickle
Labels: breakfast, Indian Bread, Lunch-box, South-Indian Dish, Tiffin Variety, Vegetarian
Raw Mango Sweet Pickle
Wednesday, June 24, 2015
 |
| Mango Sweet Pickle |
Ingredients:
1kg Raw
pickle Mango
¾kg sugar
50gms
Fenugreek seeds (Methi)
2 ½ tbsp.
Chilli powder
1/4 tsp - Sodium
Benzoate (Preservative) (optional)
 |
| Cut Raw Mangoes |
Method:
1. Wash and
peel Mango and discard the skin
2. Cut mango in
to small pieces. Discard the rind/seed
3. In a thick
bottom vessel, mix-in mango pieces and sugar.
4. Places it on
the stove and cook it on medium-high heat.
5. Keep
stirring until the sugar is melted. (Approximately
– 5 min)
6. Once the mixture comes to boil, stir it occasionally not to burn the bottom.
7. Meanwhile,
grind fenugreek/Methi seeds in to fine powder.
8. Once the
mixture becomes thicker and is light caramel in color, stir it continuously.
9. As the
mixture turn dark honey color and mango is cooked, mix-in fenugreek and Chilli
powder.
10. Turn off the
heat.
11. Optional: If you are making a big batch and would like to
preserve the pickle for a year or two, stir-in Sodium benzoate to the mixture.
12. Let it cool
completely before storing it in air tight containers.
Serve with
Roti or Chapathi. Can be even used as bread spread.
Labels: Dip Recipes, Meal, Side-Dish
Mavina Hannina Sasive / Sessioned Ripe-Mango Gravy
Monday, June 22, 2015
Ingredients:
4 well
ripped juicy mangoes
Green chillies
to your taste (2 or more)
Jaggery/brown
sugar – small piece/1 tsp
Salt
For
seasoning: Oil, Mustard, 1 red chili & curry leaves.
Method:
1. Wash mangoes
well. Peel the mango skin and save it separately with a cup of water added to it.
2.In a think
bottom vessel, put the peeled mangoes (along with the pit/seed), place it on
the stove at medium-high heat.
3.Squeez juice from the skin and add the juice to the mangoes. Discard the
skin/rind.
4.Add slit
green chili, salt and jiggery to the mangoes.
5.Bring the mixture to boil and let it cook for ten more minutes until the mangoes are
cooked.
6.For
seasoning:
-> Heat oil,
add mustard, red chili and curry leaves.
-> Once mustard
start to splatter, pour the mixture over the cooked mango gravy.
Enjoy warm delicious gravy with rice or chapati.
Labels: Curry
~ Mavina Hannina Sasive / Sessioned Ripe-Mango Gravy
~
Posted by Swetha @ 6/22/2015 02:06:00 AM ::
Swetha's Fusion ::
permalink
