Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha
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Instant Pedha

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Instant Pedha

Ingredients:

  • 1 stick salted butter (½ cup)
  • 2 cups milk powder
  • 1 14oz sweetened condensed milk tin
  • Ground cardamom or ground nutmeg or Saffron (optional)

Method:

  1. Add butter stick into a microwave safe bowl and melt it in a microwave.
  2. Add sweetened condensed milk and milk powder to the butter. Mix well.
  3. Microwave for 1 minute. Remove it from the microwave and stir well. Microwave it again for a minute.
  4. Remove after a minute and give a nice stir. Microwave again for a minute.
  5. Remove from microwave and stir well. Keep it aside for 5 minutes. Add ground cardamom or any other of your choice.
  6. Apply some ghee/butter on your palms, take a small portion from the pedha mixture and roll it into a ball. Flatten it little and place it on a plate.
  7. Repeat the same procedure for the rest of the mixture.
  8. Enjoy pedha or you can store it in the refrigerator.

Note:

  • If you want to prepare modak pedha, use the modak mould for the mixture.

Rava Idli

Rava Idli

Makes 14-15 idlis

Ingredients:

For batter:

  • 1 cup rava/semolina
  • ½ cup yogurt
  • 1 teaspoon Eno fruit salt + 1 tablespoon water
  • ½ cup Water
  • ½ inch grated ginger
  • Salt to taste

For tempering:

  • 1-2 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon chana dal
  • 10-12 curry leaves
  • A pinch of asafoetida/hing
  • 10- 12 cashews

Method:

  1. In a bowl add semolina, yogurt along with grated ginger and salt.
  2. Add ½ cup water to make a batter of desired consistency. Keep the mixture aside.
  3. For tempering, heat oil in a pan. Add mustard seeds, cashews and chana dal.
  4. When mustard seeds splutter add curry leaves, dry red chillies & asafoetida. Add this tempering to the rava.
  5. Heat water in a steamer or pressure cooker. Grease the idli moulds.
  6. Just before steaming add a teaspoon of eno fruit salt with 1 tbsp of water in the idli batter and mix it well. Pour the batter in greased moulds.
  7. Steam the rava idlis for around 15-20 mins or till a tooth pick inserted in the idlis come out clean.
  8. Remove the rava idlis from the mould and serve hot with chutney and sambar.