Rava Kichadi is an easy South Indian breakfast recipe in which rava is fried and cooked with vegetables and adding a dash of ghee gives a nice aroma to this recipe. It is mainly taken as a breakfast but also can be taken for dinner. A simple chutney can go well this this rava kichadi.

Rava Kichadi recipe with step by step instructions and a video for your easy understanding and leanring.

How to make Rava Kichadi

Rava Kichadi is one of my favorite breakfast recipe. I love to have it more when it is hot hot. I can eat it simply without any side dish also, but it tastes great with any spicy tomato chutney or simple coconut chutney. If you like you can add spices also. Since my hubby does not like spices in this kichadi, i avoided them. Also I added some veggies like carrot and green peas to give good taste. Lets see how to prepare this easy Rava Kichadi Recipe.

Here are some yummy breakfasts for you to view.
Khara pongal
Besan Toast
Semiya Upma
Coconut Sevai
Idiyappam
Quinao Idli
Rawa Idli
Podi Oothappam

 

Step by step instructions to make the breakfast

Ingredients

  Rava       –  2 cup
  Water     –  6 cups
  Oil           –  3 tblsp
  Ghee       –   4 tsp
  Mustard seeds   –  1/4 tsp
  Green chilli   –  3 (chopped finely)
  Channa dal   –  1/2 tsp
  Urad dal     –  1/2 tsp
  Ginger garlic paste – 1 tsp (or finely chopped ginger and garlic)
  Salt        –   to taste
  Onion    –  1 (Chopped finely)
  Tomato   – 1 (Chopped Finely)
  Carrot     –  1/2 (Cut into small pieces)
  Green Peas  – 1/4 cup
  Turmeric powder  –  1/4 tsp
  Curry leaves  –   few
  Cashew nuts  – few (optional)

 

Method:
1. In a Kadai or pan,  add few drops of ghee. Dry roast the Rava. Do not over roast them. Keep it aside. Now in the same pan, add a tsp of ghee and fry the cashews till light brown colour. Keep aside.

 

2. In the same pan, add oil and when add the mustard seeds. When it splutters, add channa dal, urud dal and curry leaves. Add in the chopped onion and the ginger garlic paste. Fry till the raw smell of ginger garlic goes off. (Instead of ginger garlic paste, you can add the finely chopped ginger and garlic). (While doing this, I do not have the ginger and garlic separately, so i have used the ginger garlic paste) 

3. When the onion turns translucent, add the tomato. Saute it nicely. Add the chopped carrots. Cook it, sprinkling little water.

4. Add the required salt and add in the green peas. (I used frozen green peas). 

 

5. Add the water now and allow to boil. Add the turmeric powder.

6. While it is boiling, add the roasted rava, little by little and keep on stirring to avoid the formation of lumps. (While doing this, keep the flame in low to medium).

7. Finally add the cashews and the remaining ghee and give a stir. (Cashews can be added along with the carrot also, but our family likes the crunchy taste of cashews, so added it finally).

8. Serve the hot kichadi with any of your favorite chutney. We had it with Potukadalai chutney.

Yummy and easy Rava Kichadi is Ready.

 

Recipe to make Rava Kichadi

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Rava Kichadi | How to make Rawa Kichadi

Rava Kichadi is an easy South Indian breakfast recipe in which rava is fried and cooked with vegetables and adding a dash of ghee gives a nice aroma to this recipe. It is mainly taken as a breakfast but also can be taken for dinner. A simple chutney can go well this this rava kichadi.

Course Breakfast

Cuisine South Indian, tamil nadu

Keyword rava kichadi, semolina kichadi

Prep Time 6 minutes minutes

Cook Time 10 minutes minutes

Total Time 16 minutes minutes

Servings 4

Calories 300kcal

Author Akila

Ingredients

• Rava – 2 cup
• Water – 6 cups
• Oil – 3 tblsp
• Ghee – 4 tsp
• Mustard seeds – 1/4 tsp
• Green chilli – 3 chopped finely
• Channa dal – 1/2 tsp
• Urad dal – 1/2 tsp
• Ginger garlic paste – 1 tsp or finely chopped ginger and garlic
• Salt – to taste
• Onion – 1 Chopped finely
• Tomato – 1 Chopped Finely
• Carrot – 1/2 Cut into small pieces
• Green Peas – 1/4 cup
• Turmeric powder – 1/4 tsp
• Curry leaves – few
• Cashew nuts – few optional

Instructions

• In a Kadai or pan, add few drops of ghee. Dry roast the Rava. Do not over roast them. Keep it aside. Now in the same pan, add a tsp of ghee and fry the cashews till light brown colour. Keep aside.
• In the same pan, add oil and when add the mustard seeds. When it splutters, add channa dal, urud dal and curry leaves. Add in the chopped onion and the ginger garlic paste. Fry till the raw smell of ginger garlic goes off. (Instead of ginger garlic paste, you can add the finely chopped ginger and garlic). (While doing this, I do not have the ginger and garlic separately, so i have used the ginger garlic paste)
• When the onion turns translucent, add the tomato. Saute it nicely. Add the chopped carrots. Cook it, sprinkling little water.
• Add the required salt and add in the green peas. (I used frozen green peas).
• Add the water now and allow to boil. Add the turmeric powder.
• While it is boiling, add the roasted rava, little by little and keep on stirring to avoid the formation of lumps. (While doing this, keep the flame in low to medium).
• Finally add the cashews and the remaining ghee and give a stir. (Cashews can be added along with the carrot also, but our family likes the crunchy taste of cashews, so added it finally).
• Serve the hot kichadi

*post first published on August 29th 2015. Updated with recipe.

The post Rava Kichadi | Breakfast Recipes appeared first on Learning-to-cook.

Mango Kesari | Mango Sheera | Mampazha Kesari Recipe is a tasty dessert which is prepared during festival times or as an offering to God. The blend of mango, rava and ghee makes it mouth watering.

It can either be eaten cold or hot. In both ways it tastes good. But I always prefer to eat hot just taken out from stove. Care should be taken while cooking rava Because they should be more than half cooked before adding the rava so that rava gets cooked properly and if you add the mango pulp early you will not get the correct texture of mango halwa.

If you like sweets and kesari, then do check out my other recipes in this blog like

• Semiya kesari
• Rava kesari
• Rava Gulab Jamun
• Tomato sweet pachadi
• Mango halwa
• Bread Gulab Jamun
• Mango kalakhand

If you like you can check more Mango Recipes here and more Easy Indian Sweet Recipes.

Video Recipe for Mango Kesari | Mango Sheets | Mampazha Kesari Recipe

Printable recipe of mango kesari | mango Sheera | Mampazha kesari Recipe

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Mango Kesari | Mango Sheera | Mampazha Kesari Recip

Mango Kesari | Mango Sheera | Mampazha Kesari Recipe is a tasty dessert which is prepared during festival times or as an offering to God. The blend of mango, rava and ghee makes it mouth watering.

Course Dessert

Cuisine Indian

Keyword mampazha kesari, mango kesari, mango sheera

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

• Ripe Mango pulp - 1.5 cups
• Rava / Sooji - 1 cup
• Water - 3 cup
• Ghee - 5 tbsp
• Raisins - 12 to 15
• Salt - 1/8th tsp
• Cashews - 10 to 12
• Sugar - 3/4 to 1 cup
• Cardamom - a pinch
• Saffron - little for garnishing

Instructions

• In the heavy bottom pan and 2 tablespoon of ghee.
• Add cashews and raisins and fry for 1 to 2 minutes. Fry till the raisins bulge and cashews becomes light golden in color. Remove and keep aside.
• In the same pan add one cup of rava (semolina) and fry it, till it becomes light golden color. Do not overfry it. When it is done remove it from the pan, and keep aside to cool down.
• Now add 3 cups of water to the vessel and little salt and allow it to boil.
• When the water is boiling add the rava little by little and cook until it is more than half cooked.
• Now add one and a half cups of mango pulp and mix well. The mango pulp must be added after the rava is mostly cooked up because if we add before Rava gets cooked, rava will not get cooked. So always add the mango pulp after that is cooked.
• Now add the sugar and mix well. Cook until the sugar gets dissolved fully.
• Add the remaining ghee.
• Add the cardomam powder and mix well.
• Add the fried cashews and raisins.
• Garnish with some saffron and serve it.
• Serve the Mango Rava Kesari hot or cold.

Notes

Check the below notes

Step by step instructions of mango kesari | Mango Sheera | Mampazha kesari Recipe

Ingredients

• Ripe Mango pulp – 1.5 cups
• Rava / Sooji – 1 cup
• Water – 3 cup
• Ghee – 5 tbsp
• Raisins – 12 to 15
• Salt – 1/8th tsp
• Cashews – 10 to 12
• Sugar – 3/4 to 1 cup
• Cardamom – a pinch
• Saffron – little for garnishing

Method for preparing mango kesari |mango Sheera | Mampazha Kesari recipe

1. In the heavy bottom pan and 2 tablespoon of ghee.

2. Add cashews and raisins and fry for 1 to 2 minutes. Fry till the raisins bulge and cashews becomes light golden in color. Remove and keep aside.

3. In the same pan add one cup of rava (semolina) and fry it, till it becomes light golden color. Do not overfry it. When it is done remove it from the pan, and keep aside to cool down.

4. Now add 3 cups of water to the vessel and little salt and allow it to boil.

5. When the water is boiling add the rava little by little and cook until it is more than half cooked.

6. Now add one and a half cups of mango pulp and mix well. The mango pulp must be added after the rava is mostly cooked up because if we add before Rava gets cooked, rava will not get cooked. So always add the mango pulp after that is cooked.

7. Now add the sugar and mix well. Cook until the sugar gets dissolved fully.

8. Add the remaining ghee.

9. Add the cardomam powder and mix well.

10. Add the fried cashews and raisins.

11. Garnish with some saffron and serve it.

12. Serve the Mango Rava Kesari hot or cold.

Notes

1. Remember always add the mango pulp after the rava is mostly cooked.
2. You can increase or decrease the sugar as per taste.
3. This recipe needs water nearly 4.5 cups to 5 cups of water. so I have taken 3 cups of water and 1 and 1/2 cups of mango pulp. If you want to add more mango pulp you can add it.
4. You can also add mango Essence if you want.
5. If you want you can soak little saffron in milk and add to get nice color.

The post Mango Kesari | Mango Sheera | Mampazha Kesari Recipe appeared first on Learning-to-cook.

Rava Bread Toast Recipe | Sooji Bread Toast Recipe with easy step by step instructions for your easy understanding.

Yes, yes, yes… I can hear what your are saying… Another bread toast recipe??? This time I am with a tempting Indian Toast – Rava Bread Toast. Yeah.. Now a days I have become bit lazy to prepare our Indian breakfast items in the Saturday mornings and going with the simple bread toast recipes and have bookmarked so many recipes. I am going to try those in the coming weekends always and share the recipe here.. So bear with me . I took the basic recipe from Padhu and altered a bit for my taste and it came out good. So here is the simple Rava Bread Toast Recipe..

Below are some other bread toast recipes in the blog…

Sugar Bread Toast

Cheese Chilli Toast

French Toast

Besan Toast
Garlic Bread

 

Rava Bread Toast

Preparation time: 10 min | Cook Time: 15 min | Serves: 3

Recipe Category: Breakfast | Recipe Cuisine:Indian

 

Ingredients

Rava / Sooji / Semolina – 1/2 cup

Curd / yogurt – 3 tbsp

Grated carrot – 2 tbsp
Ginger garlic paste – 1 tsp

Green chillies – 1 chopped finely

Onion – 1 finely chopped

Coriander leaves – few chopped finely
Chilli powder – 1/4 tsp

Cumin powder – 1/5 tsp
Turmeric powder – a pinch (optional)

Salt – as per taste
Butter/ghee/oil – as needed for toasting

 

Method to prepare Rava Bread Toast | Sooji Bread Toast

1. Mix all the ingredients together except bread and butter.

2. Spread the mixture on one side of the bread. Meanwhile heat the tawa or pan and add little butter. Place the normal side and toast for few minutes.

3. Now flip to the other side and toast it adding little butter on the sides. Turn and check if they are cooked. It should turn light brown colour.

4. Serve it with ketchup or eat as it is. In either way it will be good.

Tasty and easy Rava Bread Toast is ready.

Printable Recipe for Rava Bread Toast | Sooji Bread Toast

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Sooji Bread Toast Rava Bread Toast

Rava Bread Toast or the Sooji bread toast is a tasty and easy Indian bread toast recipe which can be prepared very easily in lazy mornings or as a evening snack.

Course Breakfast

Cuisine Indian

Keyword Rava Bread Toast, Sooji Bread Toast

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Akila

Ingredients

• Rava / Sooji / Semolina - 1/2 cup
• Curd / yogurt - 3 tbsp
• Grated carrot - 2 tbsp
• Ginger garlic paste - 1 tsp
• Green chillies - 1 chopped finely
• Onion - 1 finely chopped
• Coriander leaves - few chopped finely
• Chilli powder - 1/4 tsp
• Cumin powder - 1/5 tsp
• Turmeric powder - a pinch optional
• Salt - as per taste
• Butter/ghee/oil - as needed for toasting

Instructions

• Mix all the ingredients together except bread and butter.
• Spread the mixture on one side of the bread. Meanwhile heat the tawa or pan and add little butter. Place the normal side and toast for few minutes.
• Now flip to the other side and toast it adding little butter on the sides. Turn and check if they are cooked. It should turn light brown colour.
• Serve it with ketchup or eat as it is. In either way it will be good.
• Tasty and easy Rava Bread Toast is ready.

Notes

See below for Notes

The post Rava Bread Toast | Sooji Toast | Indian Bread Toast Recipes appeared first on Learning-to-cook.

Kesari / Rava Kesari – the name itself makes my mouth watery. More than me, my husband is a die hard fan of this Rava Kesari. He just loves it. Though it is a simple recipe and used to cook, I dont know why I have not posted it till now. The reason is i usually make it in the night and give hot to my husband and never had the chance to click the pictures.

Yesterday was my third blog anniversary and woke up early to prepare this and post. But could not edit and post yesterday itself, so posting it today. Now to the Rava Kesari Recipe….

How to make Rava Kesari

Preparation time: 10 min | Cook Time: 20 min | Serves:3
Recipe Category: Dessert | Recipe Cuisine: South Indian
Ingredients
Rava / Semolina / Sooji – 1 cup
Water – 2 cups
Sugar – 1 cup
Ghee – 1/4 cup
Cashews – 10 to 15
Raisins – 10 to 15
Cardamom / Elaichi – 3 (crushed)

Method
1. Take 1 cup of rava and 1 tsp of ghee and fry it. When the rava becomes light golden colour as shown below, remove from the stove and keep aside. Mix a pinch of orange colour with 2 tsp of water and keep it ready to mix later. Fry the cashews and raisins with 1 tsp ghee till golden brown and keep ready.

2. Take another pan and add water and let it boil. When the water starts bubbling,   reduce the heat and star adding the rawa slowly. Take care that bubbles may splash. So keep in low flame and do the mixing. The rawa gets to thicken. Add the sugar now and leaves some more water.

3. Add the kesari colour (orange or any colour) now and mix thoroughly. Add in the crushed cardamon and mix.

4. Add the ghee and the fried cashews and raisins and mix.

5. Hot Rava Kesari is now ready to be served.

If you want you can cool it down, make into desired shapes and save it.

Notes:

1. Add the ghee fully as it gives good taste. 

2. Add the sugar only after the rava is cooked well else, you may get a crunchy taste and final product wont taste good.

3. You can refrigerate the kesari for 2 days and it would not be spoiled.

 Enjoy your kesari……….

The post How to make Rava Kesari / Sooji ka Halwa / Semolina Pudding | Sweet Recipes appeared first on Learning-to-cook.

Ingredients

• Rawa/Semolina/Sooji – 2 cups
• Curd – 1 cup
• Mustard seeds – 1/4 tsp
• Urud Dal – 1/2 tsp
• Channa dal – 1/2 tsp
• Curry Leaves – 10 to 15
• Coriander Leaves – few
• Green Chilli – 2 (chopped nicely)
• Asafoetida – a pinch
• Baking Soda – a pinch
• Water – if needed
• Salt – as per taste
• Oil – 1 tsp

Method

• Fry the rawa for 2 min.
• Then mix the rawa, curd, baking soda and mix well. If needed, add little water.
• Leave it soak for 15 to 20 min.
• Meantime, in a tawa, add the oil, and when hot, add the mustard seeds.
• When it splutters, add the urud dal, channa dal, curry leaves, green chillies, asafoetida and fry for 2 min or till the dhal’s becomes slight brown colour.
• After 20 min, mix this thallipu, to the batter and add salt and mix well.
• Pour this mixture in the idli plates and steam it.
• Delicious and simple rawa idli’s are ready. 

The post Simple Rawa Idli appeared first on Learning-to-cook.

How to make Oats Rawa Dosai Recipe

• Rawa – 1 cup
• Oats – 1/2 cup
• All Purpose flour/Maida – 1/2 cup
• Rice flour – 1/2 cup
• Corn flour – 2 tsp
• Pepper corns – 2 tsp
• Green chillies – 2 (chopped nicely)
• Cumin Seeds – 2 tsp
• Salt – as needed
• Water – 3 to 4 cups (or as needed)
• Oil – 1/4 tsp per Dosa
• Curry leaves – a handful

• Mix all the ingredients except oil.
• Make in a watery content.
• Heat the Dosa Pan and sprinkle the rawa dosa batter.
• After that, pour the oil around the dosa and on the dosa.
• Cook till the dosa becomes crispy.
• No need to turn the dosa to cook on the other side.
• Serve hot with peanut chutney.

Sending this to Priya’s CWF: Oats

The post Oats Rawa Dosai | Rawa Dosai Recipe | Dosai Recipes | Breakfast Recipes | Oats Recipes appeared first on Learning-to-cook.

Ingredients

• Rawa/Semolina/Sooji – 1 cup
• Coconut – 1/2 cup (grated)
• Jaggery – 1/4 kg
• Milk – 2 cup
• Water – 3 cup
• Cashews – 10 to 12
• Raisins – 10 to 15
• Cardamom – 6 to 8 (crushed)
• Ghee – 4 tsp
• Saffron – few

• In Kadai, add 1 tsp ghee and fry the rawa for few minutes and keep aside.
• In the same, add 1 tsp again and fry the grated coconut for 1 to 2 minutes.
• In a big vessel, start boiling the water.
• Add the rawa little by little and stir well.
• Add the jaggery and stir till the jaggery melts.
• Meanwhile, in a small pan, add the ghee and fry the raisins and cashews and keep aside.
• After the jagerry melts, add the milk and check for the sweetness. (if the sweet is less, you can add some sugar or jaggery).
• Now add the fried coconut and the fried cashews, raisins and the crushed cardamom.
• Allow to boil for 5 minutes and decorate with saffron and serve hot.

This goes to the following beautiful events
My Event – Dish Name Starts with C
Celebrate Seets – Kheer by umm mymoonah and Nivedita
CFK – Festive food s by Suma and Sharmi
ONLY – Festiive food by Preeti and Pari

The post Coconut Rava Kheer appeared first on Learning-to-cook.

Ingredients

• Rawa / Semolina – 2 cups
• Curd / Yogurt – 2 cups
• Bi carb of sada – a pinch
• Salt as per taste
• Green chillies – 4
• Oil – 2 tsp
• Mustard seeds – a pinch
• Urud dhall – 1/2 tsp
• Channa dhall – 1/2 tsp
• Curry leaves – few
• Coriander leaves – few
• Pepper corns – 1/2 tsp
• Cumin seeds – 1/4 tsp
• Carrot – 3 tsp (grated)
• Green peas – 1/2 cup
• Water – 1/2 cup

Method

• Dry fry the rawa till light brown colour ( 3 to 4 mts ) in medium flame.
• Mix the rawa, curd with the bi carbonate of soda and salt and keep aside for 20 to 30 mts.
• In the kadai, add, oil, mustard seeds, ulutham paruppu (urud dhall), kadalai paruppu (channa dhall), curry leaves,  coriander leaves, green chilli, pepper corns and cumin seeds and fry for 4 to 5mts and keep aside.
• In the same kadai, add 1 more tsp of oil and the carrot and green peas.
• Mix the above fried ingredients to the rawa – curd batter.
• In the idli plate, pour this batter ( if the batter is thick, add little amount of water ) and cook in steam similar to idli’s.
• Serve hot with any chutney’s.

The post Vegetable Rawa idli appeared first on Learning-to-cook.

Ingredients

• 1 cup rawai
• 1 cup rice flour
• ½ cup maida
• 1 tsp curd
• Salt as per taste
• pepper corns
• Asafetida
• Cumin seeds
• Green chilli – 3 (cut in width wise)
• Curry leaves – few
• Oil for sprinkling on dosai – little
• Water – 3 cups

• Mix all the ingredients except oil and make rawa dosai batter in a watery form. ( batter should not be thick). 
• In non stick dosai pan, sprinkle the batter with hand. 
• Similarly, sprinkle the oil on the upper part of the dosai slightly. 
• If you want you can turn it to the other side, but usually not necessary. 
• Serve hot with any chutney.

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