Swetha's Fusion
Where there is Fusion there is Creation!

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.

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


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 thawa/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 

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~ Rava (Sujji/Semolina) Roti / Sajjige Roti ~
Posted by Swetha @ 6/26/2015 02:52:00 AM :: 0 comments

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Raw Mango Sweet Pickle

Wednesday, June 24, 2015

Mango Sweet Pickle

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

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.

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~ Raw Mango Sweet Pickle ~
Posted by Swetha @ 6/24/2015 02:38:00 AM :: 0 comments

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Mavina Hannina Sasive / Sessioned Ripe-Mango Gravy

Monday, June 22, 2015

4 well ripped juicy mangoes
Green chillies to your taste (2 or more)
Jaggery/brown sugar – small piece/1 tsp
For seasoning: Oil, Mustard, 1 red chili & curry leaves.

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.


~ Mavina Hannina Sasive / Sessioned Ripe-Mango Gravy ~
Posted by Swetha @ 6/22/2015 02:06:00 AM :: 0 comments

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