RAVA IDLI

Popular idlis with a difference – made with semolina  Preparation Time : 15-20 minutes Cooking Time : 20-25 minutes Servings : 4

INGREDIENTS Semolina (rawa/suji) 1 cup Pure ghee 3 tablespoons Sour yogurt 1/2 cup Fresh coriander leaves 2 teaspoons Green chillies 2 Mustard seeds 1/2 teaspoon Cumin seeds 1/2 teaspoon Black peppercorns, crushed 1/2 teaspoon Cashewnuts 6-8 Curry leaves 6-8 Salt to taste Fruit salt 1 teaspoon

METHOD Heat 1 tbsp ghee in a non-stick pan. Add semolina and sauté, stirring, on low heat till it turns a light brown. Transfer it into a bowl and allow to cool.Add yogurt and mix well. Chop coriander leaves and green chillies and add. Heat 2 tbsps ghee in a small pan and add mustard seeds. When they splutter, add crushed peppercorns. Remove the pan from heat and add broken cashewnuts. Put the pan back on heat and sauté till the cashewnuts are golden. Switch off the heat and add curry leaves. Stir and add this tempering to the idli mixture and mix. Add salt and water, little by little, to make an idli batter of dropping consistency. Rest the batter for 10 minutes. Grease the idli moulds. Heat water in a steamer. Add fruit salt to the batter and mix well. Pour the batter into the idli moulds and steam for 10 minutes. Unmould and serve hot with any chutney.

PHIRNI

Creamy rice based dessert from north India Preparation Time : 30 - 35 minutes Cooking Time : 1 hour Servings : 4

INGREDIENTS Rice, soaked 5 tablespoons Milk 1 litre Saffron (kesar) a generous pinch Sugar 3/4 cup Green cardamom powder 1/2 teaspoon Pistachios, blanched, peeled and sliced 10 - 15

METHOD Drain and grind the rice to a coarse paste. Bring milk to a boil. Add rice paste dissolved in a little water or cold milk. Cook till rice is completely cooked, stirring constantly. Add saffron and mix well. Add sugar and cardamom powder and cook till sugar is completely dissolved. Pour into earthenware or china bowls and garnish with pistachios. Chill in a refrigerator for an hour before serving.  Recipe Tip : It is a good idea to grind green cardamom with a little sugar as otherwise the quantity of green cardamom may be too little to grind. You can store this in an airtight jar for use in sweet dishes and desserts.