Sweet Puri / Pakatli Puri

Time 30 min.

Ingredients

Wheat flour 1 cup

Semolina / Rava 1/2 cup

Salt as per taste

Ghee 1 tablespoon for making dough

Curd 2 tbsp
Water per requirement to make stiff dough
Oil for deep frying
For sugar syrup
1/2 cup sugar
1/4 cup water 
pinch of cardamom powder 

Method

For sugar syrup

Heat sugar and water in pan. It will start boiling. Make syrup of one string consistency. Add cardamom powder to it. Keep it aside.

In a mixing bowl, add wheat flour, semolina,  and salt. Mix very well. Heat ghee in a saucepan, then pour into the mixing bowl over the flour. Probably make a small dig in the flour and add ghee into it. And then pour flour from sides into the ghee. Add curd and 1 tbsp or more water and knead the dough. The dough should be not too hard or too soft. Keep it for 1/2 in freeze. Take our keep for 15 min. Then knead the dough. Make small portions of dough of 4 inch. Start rolling it, it should not be too thin or thick, make chapati of big size then using cover of small round tiffin make 10-12 puris. Deep fry in oil. Take out on tissue paper to remove excess oil. Deep in hot sugar syrup. Serve hot.

Tip

Sugar syrup should be hot when dipping the puris..

Dudhi Dhokla / Dudhi Muthia

Time 10 min

Ingredients

Dudhi 1 cup peeled and grated

Wheat flour 1/2 cup

Chickpeas flour 1/2 cup

Semolina 2 tsbp

Grated ginger 1/2 tsp

Chopped green chilies 2

Baking soda 1/4 tsp

Lemon juice 1/2 tsp

Sugar 1/4 tsp

Seasoning

Curry leaves 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Sesame seeds 1/4 tsp

Pinch of Asafoetida

Oil 1 tsp

Green chilies 2 cut into pieces

Little Salt 

Method

Mix all ingredients. You need not to add water because grated dudhi contains moisture. For precaution u can squeeze gently dudhi to remove little water. Keep water separately if you need to make dough then use this only.

Then in greased plate make layer of this mixture. Steam for 15 min. Allow it to cool.

Heat oil in pan, add mustard, cumin, asafoetida, curry leaves, green chilies, sesame. Mustard seeds will pop out. To this add cut pieces of dhokla. Mix well. Cook for another 2 min. Garnish with coriander and serve.

Paneer Whey Kheer

Time 15 min

Ingredients

Leftover panner water 1/2 lit (whatever water left out after making panner)

Jaggery 1/4 cup or as per ur taste

Cardamom / Velchi popwder 1/4 tsp

Semolina /Rava 2  tbsp

Ghee 1 tbsp

Pinch of salt

Method

When milk is curdled while making paneer we hang in that milk in muslin cloth so whatever water is left out i have used for making this kheer

Boil the whey in pan. Add roasted semolina. Stir well. Rava will get swell. Now add jaggery,  pinch of salt and cardamom powder. Stir well to get uniform consistency. Cook for 5 -6 min. Switch off the flame. Allow it to cool. Keep it in refrigerator. Serve chill. 

 Whey

 Roasted Rava

Satynarayan Prasadacha Sheera

Time 15 min

Ingredients

Semolina 1 cup

Cardamom powder 1/4 tsp

Sugar 3/4 cup

Milk 1.5 cup + 0.5 cup water (0.25 cup water more if u want sheera very soft)

Ghee 2 tbsp  

Ripe Velchi Banana 3 medium size

Cashewnut, kismis 1 tbsp

Method

Microwave semolina on high power for 2 min. Please do mix atleast once while it is in microwave otherwise it will burn on one side. After 2 min it will turn golden brown in colour.   Then add cardamom powder and cashewnuts. Microwave for 10 sec. Then add smashed banana and kismis mix well. Microwave for 10 sec. Then add hot milk mixed with water. Mix well. Microwave for 2 min. Meanwhile mix atleast once while microwaving. If you feel you want more soft then add 0.25 cup more water or milk. Then add sugar mix well, microwave for 2-3 min. Switch off microwave. Keep in microwave covering lid for 4-5 min. Then add tulsi patta and offer to GOD first and then u enjoy. 

Methi Masala Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Fresh fenugreek / methi leaves / kasuri methi 1/4 cup

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Amchur powder 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Finely chopped coriander 1 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

If you want u can add more red chili powder. 

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Methi Masala Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Fresh fenugreek / methi leaves / kasuri methi 1/4 cup

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Amchur powder 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Finely chopped coriander 1 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

If you want u can add more red chili powder. 

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Semolina / Rava Idli

Time 15 min

Ingredients
Semolina / rava 2 cups

Moong daal 1 cup

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to the idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / coconut chutney.

Semolina / Rava Idli

Time 15 min

Ingredients
Semolina / rava 2 cups

Moong daal 1 cup

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to the idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / coconut chutney.

Caramelized Coconut Semolina Kheer / Naral Rava Kheer

Time 20 min

Ingredients

Fresh grated coconut 1 cup

Semolina 1/4 cup

Full fat milk 2 cups

Sugar 1/2 cup or as per ur taste

Cardamom / Velchi powder 1/4 tsp

Chopped dry fruits 1 tbsp

Ghee 1tsp

Water 1 cup

Pinch of salt

Method

Roast semolina with pinch of salt till light brown in colour. 

Wash the rice. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Now add water 1-1.1/2 cup, cook in cooker for 2-3 whistles. Allow it to cool. Keep it aside.

Heat the vessel with 1tsp ghee, add fresh grated coconut and sugar, mix well. Continuously fry for 3-4 min. on medium flame till it becomes dark brown in colour. Stir continuously so that it will not get burn. Then immediately add roasted semolina, mix well, add boiled water. Semolina will get swell. Keep it for 1-2 min. Then add milk, dry fruits and cardamom powder. Stir well. Cook for about 5-6 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Caramelized Coconut Semolina Kheer / Naral Rava Kheer

Time 20 min

Ingredients

Fresh grated coconut 1 cup

Semolina 1/4 cup

Full fat milk 2 cups

Sugar 1/2 cup or as per ur taste

Cardamom / Velchi powder 1/4 tsp

Chopped dry fruits 1 tbsp

Ghee 1tsp

Water 1 cup

Pinch of salt

Method

Roast semolina with pinch of salt till light brown in colour. 

Wash the rice. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Now add water 1-1.1/2 cup, cook in cooker for 2-3 whistles. Allow it to cool. Keep it aside.

Heat the vessel with 1tsp ghee, add fresh grated coconut and sugar, mix well. Continuously fry for 3-4 min. on medium flame till it becomes dark brown in colour. Stir continuously so that it will not get burn. Then immediately add roasted semolina, mix well, add boiled water. Semolina will get swell. Keep it for 1-2 min. Then add milk, dry fruits and cardamom powder. Stir well. Cook for about 5-6 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Rava Ladoo

Time 45 min  
Ingredients
Semolina / Rava 1 cup
Ghee 1/4 cup
Kismis 1 tsp
Cardamom powder 1/2 tsp
For Syrup: Sugar 1/2 cup + water 3/4 cup

Method
Take thick bottom pan, heat ghee then make the low flame throughout the procedure. Then add rava, fry continuously around 15-20 min till it turns light pink in colour and spreads nice aroma. Switch off the flame. Then add cardamom powder. Mix well. Keep it aside. 

Now make sugar syrup. For that put the water and sugar in a saucepan and bring to a boil keeping medium-high flame. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar completely. Let it simmer until the syrup turns ektari syrup (see in the tip how to identify ektari syrup). Pour this syrup in the pan containing rava mixture. Keep it for 6-7 min. Remember to add syrup spoon by spoon. If possible keep aside 1-2 tsp syrup if it is required then add. If syrup is excess then u will not able to make ladoos

To make the ladoos, take big spoonful of the rava mixture & 1-2  kismis into your palm. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball or bigger. You can make the ladoos larger or smaller as per your need. Make ladoos when the mixture is hot otherwise you will not able to make ladoos with cold mixture.

Tip

Use very thin kind of semolina to make ladoos. 

Keep half of ladoos in refrigerator, which can be consumed when the ladoos which are kept outside are over.

If sugar syrup is ektari then ladoos are soft otherwise with dontari syrup it becomes hard.

Ektari syrup: put drop of syrup on the index finger, over that drop put thumb and then gently separate if it makes one string then it is ektari. This is ideal for all types of ladoos.

Sweet Papdya / Kadakani

This is especially prepared at the time of Dasara mainly day of saptami. Along with kadkani there are other shapes are prepared using same dough i.e Panja, Veni, Phani, Paan, Jodvi, Chandani.........These are offered to Goddess Laxmi.

Time 20 min

Ingredients

Maida / All purpose flour 1 cup

Semolina/rava 1 tbsp

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste (u can add 1 tbsp )

Milk 1 tbsp

Pinch of salt 

Ghee 1 tbsp  

Oil for frying

Method

Grind the sugar using mixer. 

Mix all ingredients and knead the dough. Make small balls of 1 inch size. Roll with rolling pin to make a thin papdya of 7-8 inch in size. Deep fry in oil. 

Sweet Papdya / Kadakani

This is especially prepared at the time of Dasara mainly day of saptami. Along with kadkani there are other shapes are prepared using same dough i.e Panja, Veni, Phani, Paan, Jodvi, Chandani.........These are offered to Goddess Laxmi.

Time 20 min

Ingredients

Maida / All purpose flour 1 cup

Semolina/rava 1 tbsp

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste (u can add 1 tbsp )

Milk 1 tbsp

Pinch of salt 

Ghee 1 tbsp  

Oil for frying

Method

Grind the sugar using mixer. 

Mix all ingredients and knead the dough. Make small balls of 1 inch size. Roll with rolling pin to make a thin papdya of 7-8 inch in size. Deep fry in oil. 

Apple Sheera

Time 20 min

Ingredients

Semolina/rava 1 cup

Cardamom powder 1/4 tsp

Sugar 3/4 cup

Water 1/2 cup or 3/4 cup as per ur requirement dry or very soft.

Pinch of salt 

Ghee 3 tbsp  

Apple 1

Cinnamon 2 very small pieces

Cloves 2

Method

Peel off (optional) apple, then makes small pieces. Cook these pieces with 2 tsp sugar in microwave safe bowl for about 2-3 min, on high power till it get tender. Keep it aside.

Now in another microwave safe bowl, add rava, pinch of salt, cinnamon, cloves. Keep it on high power for 2 min only. Now to this evenly add melted ghee, again keep bowl on high power for 1-2 min only. Then mix the contents using spoon, so that rava should not get burn. Again keep bowl on high power for 1 min only. Now nice smell of rava will come. Now to this add hot water, keep it again in microwave on high flame for 1 min. Then add remaining sugar and apple. Mix well. Again microwave it for 2-3 min. Serve hot. 

Tip

U need good amount of experience in handling microwave.

Rava get burn fast so keep checking the rava even though u keep in microwave for 2 min. U need to mix well so that it doent get burn. 

Ghee need to be distributed evenly in the rava

Apple Sheera

Time 20 min

Ingredients

Semolina/rava 1 cup

Cardamom powder 1/4 tsp

Sugar 3/4 cup

Water 1/2 cup or 3/4 cup as per ur requirement dry or very soft.

Pinch of salt 

Ghee 3 tbsp  

Apple 1

Cinnamon 2 very small pieces

Cloves 2

Method

Peel off (optional) apple, then makes small pieces. Cook these pieces with 2 tsp sugar in microwave safe bowl for about 2-3 min, on high power till it get tender. Keep it aside.

Now in another microwave safe bowl, add rava, pinch of salt, cinnamon, cloves. Keep it on high power for 2 min only. Now to this evenly add melted ghee, again keep bowl on high power for 1-2 min only. Then mix the contents using spoon, so that rava should not get burn. Again keep bowl on high power for 1 min only. Now nice smell of rava will come. Now to this add hot water, keep it again in microwave on high flame for 1 min. Then add remaining sugar and apple. Mix well. Again microwave it for 2-3 min. Serve hot. 

Tip

U need good amount of experience in handling microwave.

Rava get burn fast so keep checking the rava even though u keep in microwave for 2 min. U need to mix well so that it doent get burn. 

Ghee need to be distributed evenly in the rava

Sheera Poli

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Oil 2-3 tsp
Salt to taste

For sheera stuffing

Semolina 1 cup

Cardamom powder 1/4 tsp

Sugar 3/4 cup

Water 1/2 cup 

Pinch of salt 

Ghee 2 tbsp  

Cinnamon 2 very small pieces

Cloves 2

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

Sheera preparation

Add pinch of salt, cinnamon, cloves to rava, roast in ghee for 6-7 min till semolina turns light golden in colour. Then add cardamom powder, hot water, then sugar, cover with lid. Cook for 6-7 min. till water get absorbed by semolina and sheera becomes soft. Remove the pieces of cinnamon. Allow it to cool. 

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 3-4 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown. 

Sheera poli / Saanja Polya

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Oil 2-3 tsp
Salt to taste

For sheera stuffing

Semolina 1 cup

Cardamom powder 1/4 tsp

Sugar 3/4 cup

Water 1/2 cup 

Pinch of salt 

Ghee 2 tbsp  

Cinnamon 2 very small pieces

Cloves 2

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

Sheera preparation

Add pinch of salt, cinnamon, cloves to rava, roast in ghee for 6-7 min till semolina turns light golden in colour. Then add cardamom powder, hot water, then sugar, cover with lid. Cook for 6-7 min. till water get absorbed by semolina and sheera becomes soft. Remove the pieces of cinnamon. Allow it to cool. 

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 3-4 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown. 

Potato / Batata Puri

Time 30 Min

Ingradients

Wheat flour 1 cup

Rava / Semolina 2 tsp
Boiled and smashed potato 1/2 cup

Carom seeds 1/4 tsp

Sesame seeds 1/4 tsp

Coriander 1 tsp

Turmeric powder 1/4 tsp

Chaat masala 1/2 tsp

5 in 1 masala 1/2 tsp or ginger garlic green chili paste 1/2 tsp

Cumin coriander powder 1/2 tsp

Salt to taste

Wheat flour 1/4 cup for dusting

Iron Tava

Oil for deep frying

Method
Heat 1 tsp oil in saute pan add to wheat flour and rava. Then add remaining ingredients to this mixture. Mix well and make dough. Then knead the dough properly not too soft not too hard. Keep it aside for 1/2 hr. Make 4 -5 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape like chapati. Use katori or vati and make puris. Heat the kadai and deep fry puris.

Instant Rava Dosa

Time 40 min

Ingredients

Rava 1 cup

Rice flour 1/4 cup

Curd 1/4 cup

Chopped onion 1/2 cup
Finely chopped green chilies 1tsp
Finely chopped ginger 1/4 tsp

Hot water 1/2 cup

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rava in hot water for 1/2 hr. Then add rice flour, onion, chilies, ginger, curd salt. Mix well. 

Heat non stick pan. Apply ghee/butter/oil on tava/pan. After pouring batter evenly spread on pan immediately. Apply butter. Cover with lid. Flip and roast from other side also. Serve hot with coconut or any other chutney.