Just to share with you…
I am from south India, Tamil Nadu. It is our tradition to give guests the sweets first when they are coming for the first time. So when I have no sweets at home I used to make Kesari since it is a easy-to-make recipe. Kesari is an easily made, low cost, delicious dessert and made generally in every homes of South India for any small occasion. Make this recipe and treat your guest with mouth watering dessert. My childhood birthday’s, along with cake my mum used to make Kesari. I used to wear new dress (especially I like pattu/Silk skirts) and carry chocolates, cakes and kesari to my neighbor’s houses. I used to get pinches and kisses back.
Ingredients
1. Rava - 1 cup (roasted in a tsp of ghee)
2. Sugar – 3/4 to 1 cup (deponding upon how much sweetness you like)
3. Cashwenuts, Dry grapes – as needed
4. Ghee - as needed
5. Little color powder
6. Water - 3 cups
Preparation
1. Pour 3 cups of water in thick bottom pan.
2. Add a pinch of Kesari color powder.
3. When water boils start adding rava by stirring continuously.
4. Once rava gets cooked add sugar.
5. When it is cooked add ghee and stir continuously in low flame till ghee seperates on top.
6. Roast cashewnuts, dry grapes (raisins) in another pan and add to rava mixture.
7. Serve hot.
TIPS
If you don’t have Rava try with Vermicelli. Super dooper Semiya / Vermicelli Kesari is ready. You can aslo use Milk instead of water.
Secret behind RAVA DOSA
Do you know the secret and success of Rava dosa?
When you have only less quantity of Idli batter or no batter at home and you want to make some light tiffins and you don’t want to go for Chappathi’s and Poori’s the best recipe is Rava dosa. There are different versions in the measurements of riceflour, sooji and maida and I have tried many. Somehow I am comfortable with this version as it is quick and easy to make. It tastes delicious with sambar and chutney.
Ingredients
1. Idli batter – 1 cup (see Idli recipe for preparation or rice flour)
2. All purpose flour/Maida – 1/2 cup
3. Rava -1/2 cup
4. Green chillies – 3 finely chopped
5. Mustard seeds – 1 tsp
6. Cumins seeds – 1 tsp
7. Curry leaves – few fnely chopped
8. Salt to taste
9. Onion -2
Preparation
1. Chop onion into fine pieces and reserve.
2. Mix flours and rava with salt and green chillies.
3. Add enough water to get a semi-liquid consistency.
4. Saute mustard, cumin and curry leaves in 1 tsp oil and add it to the batter.
5. Heat the griddle/dosa pan .
6. Pour a ladleful of batter, and immediately spread it thin (trick is to use a low flame while spreading and then raising the heat). Spread a few drops of oil around the edges.
7. Sprinkle some onions on top and let it cook by coverng it with a lid.
8. Fold it and serve hot with chutney or sambar.
Another Variation (with out Idli batter)
- Take enough rava mix it with curd throughly(may be 1:1 ratio).
- keep it remain overnight
- Next day morning to that mixture add chopped green chillies,corriander leaves,curry leaves, onion and salt.
- Mix well altogether if needed add water and make the batter in dosa consistencey.
- Make dosa’s out of this batter.
Side Dishes
Coconut chutney , Coriander chutney , Tomato onion chutney
Pudhina chutney , Peanut/groundnut chutney , Garlic chutney