Strawberry Ice Cream

This homemade strawberry ice cream is very simple and easy to make. It holds itself well as you can see from the photograph, :-) and tastes very smooth and creamy. The best part is that it requires just 20 minutes of your time and a very small list of ingredients. Now that should be tempting enough for you to give it a try. :-)

There are three main things to note in this recipe before you begin.

Point 1 : All your ingredients(whipping cream, condensed milk) and equipments(beater and bowl) need to be chilled before mixing in the refrigerator for at least 2 to 3 hours

Point 2 : Your whipping cream should have anywhere between 33% and 40% fat. This means Amul whipping cream that we find frequently in India is a no- no as it doesn't lend itself well to whipping. I used Puck whipping cream that has 33% fat. Any other brand whipping cream is ok. If you would like to make it in India, you could always find whipping cream powder from Bluebird. This brand would probably give you whipping cream that has close to 35 % fat. Otherwise exclusive bakeries would also be ready to give you some whipping cream for a price. This cream is known by other names too like heavy whipping cream, double cream etc. So any of these whipping creams is fine.

Point 3 : You need to beat it to the right consistency.

So here is the recipe ....

Preparation Time : 10 minutes
Cooking Time : 10 minutes
Blending Time : 8 - 10 minutes
Makes : 8 - 10 scoops

Ingredients

Strawberry - 250gms (choose the slightly smaller ones, they are less tart)
Whipping Cream - 1 cup / 200 ml
Condensed Milk - 1/2 tin
Vanilla Essence - 1 tsp (optional)
Sugar - 2 tbsp

Procedure

1. Wash and puree your strawberries well in a mixie. You could choose to sieve this puree to get rid of the seeds or leave it as such. Personally, it doesn't make much difference to me. I love the slight seedy texture.
2. Take the strawberry puree and sugar in a pan and heat it on a medium flame till it gets slightly thick. Coating the back of your spoon.
3. Allow it to cool and put it in the refrigerator to cool.
4. Take out the cooled whipping cream first. Whip it on medium speed, till soft peaks form (Approximately 7 - 8 minutes).
5. Add half the condensed milk and mix well (4 minutes).
6. Add the vanilla essence if you are using it and mix again for approximately a minute.
7. When the mixture is swirly and has soft peaks,(when you lift the beater blades up, the mix should hold itself on the surface for a few seconds.
8. Finally add the cooled strawberry sugar paste to the blended mix and give a quick mix.
9. Pour it into a freezer safe container. Freeze for about 8 hours or overnight
10. You delicious homemade Strawberry Ice cream is ready to enjoy. :-)

Note:

1. If you want a nice scoop of ice cream, dip your ice cream scoop of a rounded ladle in warm water before scooping out the ice cream, it eases out the scooping process and gives you a pretty perfect scoop.
2. You can use the same recipe minus the strawberry puree for vanilla ice cream.



 

Senaikkizhangu Eriseri

Senaikkizhangu Eriseri is a very tasty preparation made with yam. This is a kerala speciality and hence bursts with the flavour of coconut oil. I have always loved yam for a very distinct taste and its versatility. It lends itself to many dishes in various forms. Try this lovely recipe today

Preparation Time : 15 minutes
Cooking Time : 25 minutes
Serves : 3

Ingredients

Yam - 1 cup, chopped into 1" cubes
Turmeric Powder - 1 tsp
Salt - 1 tsp + to taste

To Grind

Pepper - 2 tsp
Coconut - 1 cup grated / 1/2 cup, sliced

For Seasoning

Coconut Oil - 1 tbsp
Mustard - 1 tsp
Curry Leaves - 1 tbsp

Procedure



1. Cook the yam with water, little salt and turmeric powder.
2. When the yam is cooked set aside.
3. Meanwhile grind the pepper and coconut together into a fine paste
4. Mix the ground paste with the cooked yam
5. Add required water to bring it to desired consistency. Adjust salt to taste
6. Heat the coconut oil, when it is hot, add mustard, curry leaves and season the eriseri.
7. Delicious hot eriseri is ready to enjoy.

Paruppu Urundai Kozhambu

This is a very simple and tasty kozhambu recipe. If you choose to make this, you don't have to make a separate vegetable poriyal / curry. The dal balls in the kozhambu will be a tasty accompaniment  to the rice.


Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serves : 4

Ingredients

Tamarind - one big lemon sized ball, take extract and keep aside
Toor dal - 1/2 cup, soaked. 
Red Chillies - 3 or 4
Salt - to taste
Asafoetida - a pinch
Rice flour - 1.5 tbsp
Oil - 3 tbsp + 1 tbsp

For Seasoning

Mustard - 1 tsp
Turmeric Powder - 1/2 tsp
Asafoetida - 1/2 tsp
Curry Leaves - 2 springs


Procedure

1. Grind the soaked toor dal with red chillies, salt and asafoetida
2. Take 3 tbsp oil in a kadai, put the ground toor dal paste and rice flour.
3. Half cook the mixture and make it into small balls
4. Heat 1 tbsp oil in a kadai, add mustard, when it splutters add turmeric powder, asafoetida and curry leaves
5. Now add the tamarind extract, salt and sambar powder.
6. When it boils, add the dal balls one by one and allow them to cook.

Pudina Paratha

Pudina paratha is a simple, soft and delicious item to make. A lot of people new to cooking find it difficult to make phulkas, for such people, paratha is a better choice because you can't go wrong with this ever.

Preparation Time : 10 minutes
Cooking Time : 20 minutes 
Makes 10 parathas

Ingredients

Atta / Wheat Flour - 2 cups
Salt - to taste
Ghee - 1 tbsp
Warm water - as required
Yoghurt - 3 tbsp (Optional)
Ghee / oil - for smearing
Pudina - 1 cup, chopped finely
Tava to cook the parathas

Procedure



1. Take the atta in a wide bowl, add the pudina, salt and ghee.
2. If you are using yoghurt add the yoghurt and mix well.
3. If the atta is still crumbly, add water little at a time and keep mixing with your hands till it comes together into a soft pliable dough.
4. The dough is ready, let it rest for 10 minutes
5. After 10 minutes, divide the dough into 10 equal balls.
6. Take one ball, roll it into a 2" circle, pour a drop of ghee / oil and spread it on the rolled paratha. Fold it into half to form a semi-circle and fold it again to form a sector.
7. Start rolling this again dipping in plain flour once in between to avoid it from sticking to the rolling surface. This will in all probability come out in the shape of a triangle.
8. When the paratha is rolled and thin enough, heat the tava.
9. When the tava is hot, cook the paratha with a little ghee, till slightly brown on both sides and till it puffs up. You will have to keep pressing it to ensure it gets cooked evenly.
10. Repeat for all other balls.
11. Tasty, soft Parathas are ready. Serve with dal, sabzi / raita.

Senaikkizhangu Masiyal

Senaikkizhangu Masiyal is a very simple and healthy accompaniment to sambar rice / rasam rice. The goodness of ginger comes out completely in this dish.

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serves : 2

Ingredients

Senaikizhangu / Yam - 1/4 kg, peeled and chopped into cubes
Turmeric Powder - 1 tsp
Toor Dal - 2 tbsp
Salt - to taste
Lemon Juice - 1 tbsp

For Seasoning 

Mustard - 1 tsp
Urad Dal - 1 tsp
Coconut Oil - 2 tsp
Curry Leaves - a few
Green Chillies - 2, chopped finely
Ginger - 1" piece, chopped finely
Grated Coconut - 2 tbsp
Asafoetida

Procedure

1. Boil / Pressure cook the yam with little salt and turmeric powder, mash slightly and set aside
2. Pressure cook the toor dal and set aside.
3. Mix the mashed yam, toor dal and cook on a medium flame for one boil.
4. Heat the oil for seasoning in a kadai, when it is hot add the mustard, when it splutters, add the urad dal, curry leaves, green chillies, ginger, coconut and roast lightly.
5. Add to the masiyal.
6. Finally squeeze lemon juice.
7. Delicious Senai Masiyal is ready.

Baked Herb Mushroom

This was an accidental cook up. It turned very tasty and I have been making it quite often. Make this today and you will fall in love with this.

Preparation Time : 10 minutes
Cooking Time : 40 minutes
Serves : 3

Ingredients

Mushrooms - 20 pieces, button mushrooms
Lemon Juice - 1 tbsp
Olive Oil - 2 tbsp
Garlic - 3, chopped and crushed
Pitted Olives - 10 nos., sliced
Parsley - 2 tbsp, chopped finely
Spring onions - 3, chopped finely
Salt - to taste
Pepper - to taste
Parmesan  Cheese - 3 tbsp
Cheese Slice - 1, torn apart

Procedure



1. Preheat oven to 220 C
2. Wash, remove the stock and chop the mushroom into cubes.
3. Pour olive oil in a shallow baking dish.
4. Add the mushrooms, lemon juice, garlic, olives, parsley, spring onions, salt and pepper.
5. Give a thorough mix.
6. Place it in the bottom rack of the oven for 30 minutes stirring once or twice in between.
7. After 30 minutes if there still remains a little water, place it for an additional 10 minutes.
8. After a maximum of 40 minutes, sprinkle the parmesan cheese and the cheese slices and place it on the top rack.
9. After about 6 minutes when the cheese melts and the parmesan browns, take it out.
10. Mix it together and serve hot.
11. Delicious baked mushrooms is ready to serve. Sprinkle a tsp of oregano seasoning and serve.

Potato Sweet Corn Fritters

Potato Sweet Corn Fritters is one amazing recipe and is absolutely healthy too. Try this for a power packed evening snack for kids. Kids will love it.

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 10 -12 fritters

Ingredients

Potato - 1 large, peeled and grated
Spring onions - 4, chopped finely
Garlic - 2, chopped and crushed
Sweet Corn - 1/2 cup
Chilli Powder - 2 tsp
Jeera Powder - 2 tsp
Dhania Powder - 2tsp
Amchur powder - 1 tsp
Wheat Flour - 1/2 cup + 2 tbsp
Flax seed powder - 3 tbsp
Water - 6 tbsp
Water - extra
Salt -to taste
Oil - for shallow frying

Procedure

1. Take the wheat flour in a wide bowl.
2. Make a well in the center, add the spring onions, garlic, chilli powder, jeera powder, dhania powder, amchur powder and salt.
3. Mix the dry ingredients and make a well again.
4. Mix the flax seed powder with the 6tbsp of water and make a gelatinous mix. Add this in the well at the center.
5. Mix together and add the sweet corn.
6. Wash the grated potato well, squeeze well and add to the mixture.
7. Add water little at a time to make a thick semi solid batter.
8. The mix should be such that you can spoon the mixture into oil.
9. Heat about 1" oil in a shallow pan on a medium flame.
10. When the oil is hot, spoon the mixture into the oil. When it cooks on one side, turn over to the other side, flatten it with the spoon and continue to cook till it cooks and browns on both sides evenly.
11. Repeat and make all the fritters.

Notes:

The actual recipe calls for egg, I have substituted it with flax seed making it healthier.

Puri and Bhaji

Puri and Bhaji is the most preferred breakfast at my place. We normally have only mixed grain Kanji for breakfast. I make a proper breakfast only over the weekends.

Puri

Preparation Time : 10 minutes
Cooking Time : 10 minutes
Serves : 10 - 12 puris

Ingredients

Wheat Atta / Godumai Mavu - 1 cup
Salt - to taste
Rava (optional) - 1 tbsp
Water - as required
Oil for Frying

Procedure

1. Mix all the ingredients to make a stiff but pliable dough.
2. If you are adding sooji, let it rest for a while for the sooji to soak and become soft.
3. Heat oil for frying. The oil should be very hot.
4. Make small balls of the dough and make them into small 3" diameter puris by rolling them with a rolling pin.
5. Drop the puris in the hot oil one by one. Press them into the oil, this only makes them puff up. Turn them to the other side and let them brown slightly. Take them out and let it drain on a kitchen tissue.
6. Repeat with all puris.
7. If you are making it for guests, prepare all the puris and lay them on a paper, cover it and then fry them one by one. This saves time and you will be able to give everyone hot puris :)
8. Enjoy super hot and crispy puris.

Bhaji

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4

Ingredients

Potato - 4 medium, boiled and peeled
Onion - 1, peeled and sliced finely
Tomato - 1 small, chopped finely
Green Chillies - 2, big chopped finely
Garlic - 2, chopped and crushed
Ginger - 1/2" piece, chopped finely
Curry Leaves - a few
Water - as required
Salt - to taste

For Seasoning

Mustard - 1 tsp
Urad Dal - 1 tsp
Oil - 1 tsp
Turmeric Powder - 1 tsp

Procedure

1. Heat oil in a pan, when the oil is hot, add mustard, urad dal, turmeric powder, curry leaves, green chillies, garlic and ginger and saute well.
2. Add the onions, tomatoes and cover and cook till slightly soft.
3. Add the mashed potatoes, water and salt
4. Cook till the bhaji looks like a gravy.
5. Delicious bhaji is ready to relish.

Gobi Paratha

This Gobi Paratha is a very interesting version with some added mint leaves for a very distinct flavour. I tried this version and loved it too. I am sure you will love this too. :)


Preparation Time : 10 minutes
Cooking Time : 25 - 30 minutes

Ingredients

For the dough

Atta - 2 cups
Salt - to taste
Ghee - 1/2 tsp
Water

For the stuffing

Cauliflower - 1 small flower, grated. (Leave the stem portion)
Chillies - 5
Ginger - 2 " piece
Coriander - 2 tbsp, finely chopped
Mint - 2 tbsp, finely chopped
Salt - to taste
Dhania - 2 tbsp
Ajwain - 1 tsp
Ghee - 1 tbsp



Procedure



1. Mix the ingredients for the dough and set aside.
2. Grate the cauliflower and set aside.
3. Dry roast dhania and ajwain.
4. Grind together ginger ,green chillies, dhania and ajwain.
5. Heat ghee in a kadai, add the ground paste.
6. Add the grated cauliflower, turmeric powder, salt, chilli powder, amchur powder and the chopped mint and coriander.
7. Allow to cook for 2 minutes.
8. Give a good mix.
9. Allow the mix to cool and make small balls.10. Make small balls of the dough.
11. Take a small ball of the dough, roll it evenly into a 2" circle
12. Place the potato mix ball in the center of the flattened dough.
13. Pull the dough over the stuffing and cover it properly. Make sure the stuffing does not come out.
14. Start rolling the dough again into an even circle.
15. Toast over a tava with a little oil till brown on both sides evenly.

Cluster Beans / Kothavaraikkai Rice

Kothavaraikkai Sadam is a very tasty recipe. Of most mixed rice varieties, I like this recipe best. Try this and you will love it too.

Preparation Time : 10 minutes
Cooking Time : 40 minutes
Serves : 4

Ingredients

Kothavaraikkai / Cluster Beans - 1/4 kg, tender beans, cut into 1" pieces
Tamarind - 1 big lemon sized ball
Curry Leaves - a few
Urad Dal - 2 tsp
Turmeric Powder - 1/2 tsp
Sambar Powder - 1 tsp
Peanuts / Cashewnuts - 3 tbsp
Gingelly Oil - 3 tbsp
Salt - to taste

To roast and powder 

Red Chillies - 10
Urad Dal - 2 tsp
Chana Dal - 2 tsp
Dhania - 1 tbsp

Procedure



1. Heat oil in a pan, when it is hot, add mustard, urad dal, turmeric powder, curry leaves and saute till urad dal turrns brown.
2. Meanwhile extract tamarind juice and set aside.
3. When the seasoning is ready add the chopped kothavaraikkai and peanuts / cashewnuts.
4. Wait for the kothavaraikkai to cook slightly. Approximately 3-4 minutes
5. Add the tamarind juice and salt.
6. Allow to boil. Add a tsp of sambar powder.
7. When the mixture boils well, add the roast and ground powder and continue to boil.
8. The mixture should thicken and oil should separate.
9. Adjust salt as required.
10. The mix should be like pulikaychal mix.
11. Mix a required proportion of Kothavaraikkai Sadam paste with hot rice. Add ghee / oil and enjoy with raita / papad.

More Kali

This is a very traditional tiffin item popular in tirunelveli and tanjavur. It is very easy and made of rice flour and sour curd. Try this lovely recipe today.

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4

Ingredients

Rice Flour - 1 cup
Slightly Sour Buttermilk / Dilute Curd - 3 to 3.5 cups
Thayir molagai / More molagai - 7 to 8, broken apart
Mustard - 1 tsp
Asafoetida - 1/2 tsp
Gingelly Oil - 2 tsp
Cooking Oil - 3 tbsp
Curry Leaves - 2 sprigs
Salt - to taste

Procedure



1. Mix the rice flour with the sour curd. The key to making good more kali is that the rice flour must cook well and so the consistency of the batter should be very thin. If the sour curd that you have beaten is thick, add 1 to 1.5 cups of water and mix this with the rice flour to a runny consistency.
2. Add a little salt (approx - 1 tsp)
3. Heat the cooking oil in a kadai, when the oil is hot add the mustard, asafoetida, curry leaves and broken thayir molagai and roast till the molagai turns slightly dark.
4. Pour the rice flour batter and stir it well, check for salt at this stage and add more if required. Stir occasionally till it boils and thickens.
5. Once the mixture starts thickening, stir continuously. When it comes together and starts leaving the sides, add the gingelly oil and continue stirring till it comes together like a ball.
6. Pour it into a greased dinner plate with raised edges and flatten with the bottom of a greased cup
7. Allow to cool. Make small diamond shaped pieces and serve.
8. This tastes amazing by itself and is healthy and filling too.

Notes:

1. Do not add more salt in the batter. This is because more molagai also has salt and the entire dish might turn too bitter. So after adding the batter to the seasoning mix, adjust salt as required.
2. The batter should be runny otherwise the rice flour might not cook properly. So as much as you ensure the curd is sour, the batter must also be runny. The proportion of rice flour to buttermilk is approximately 1:3

Ajwain Paratha

Ajwain paratha is a simple, soft and delicious item to make. A lot of people new to cooking find it difficult to make phulkas, for such people, paratha is a better choice because you can't go wrong with this ever. These Ajwain parathas taste so different and you will love them. This goes very well with a sukha Aloo Sabzi.

Preparation Time : 10 minutes
Cooking Time : 20 minutes 
Makes 10 parathas

Ingredients

Atta / Wheat Flour - 2 cups
Ajwain - 1/2 tsp
Salt - to taste
Ghee - 1 tbsp
Warm water - as required
Yoghurt - 3 tbsp (Optional)
Ghee / oil - for smearing
Tava to cook the parathas

Procedure

1. Take the atta in a wide bowl, add the ajwain, salt and ghee.
2. If you are using yoghurt add the yoghurt and mix well.
3. If the atta is still crumbly, add water little at a time and keep mixing with your hands till it comes together into a soft pliable dough.
4. The dough is ready, let it rest for 10 minutes
5. After 10 minutes, divide the dough into 10 equal balls.
6. Take one ball, roll it into a 2" circle, pour a drop of ghee / oil and spread it on the rolled paratha. Fold it into half to form a semi-circle and fold it again to form a sector.
7. Start rolling this again dipping in plain flour once in between to avoid it from sticking to the rolling surface. This will in all probability come out in the shape of a triangle.
8. When the paratha is rolled and thin enough, heat the tava.
9. When the tava is hot, cook the paratha with a little ghee, till slightly brown on both sides and till it puffs up. You will have to keep pressing it to ensure it gets cooked evenly.
10. Repeat for all other balls.
11. Tasty, soft tasty Ajwain Parathas are ready. Serve with dal, sabzi / raita.

Plain Paratha

Plain paratha is a simple, soft and delicious item to make. A lot of people new to cooking find it difficult to make phulkas, for such people, paratha is a better choice because you can't go wrong with this ever.

Preparation Time : 10 minutes
Cooking Time : 20 minutes 
Makes 10 parathas

Ingredients

Atta / Wheat Flour - 2 cups
Salt - to taste
Ghee - 1 tbsp
Warm water - as required
Yoghurt - 3 tbsp (Optional)
Ghee / oil - for smearing
Tava to cook the parathas

Procedure

1. Take the atta in a wide bowl, add the salt and ghee.
2. If you are using yoghurt add the yoghurt and mix well.
3. If the atta is still crumbly, add water little at a time and keep mixing with your hands till it comes together into a soft pliable dough.
4. The dough is ready, let it rest for 10 minutes
5. After 10 minutes, divide the dough into 10 equal balls.
6. Take one ball, roll it into a 2" circle, pour a drop of ghee / oil and spread it on the rolled paratha. Fold it into half to form a semi-circle and fold it again to form a sector.
7. Start rolling this again dipping in plain flour once in between to avoid it from sticking to the rolling surface. This will in all probability come out in the shape of a triangle.
8. When the paratha is rolled and thin enough, heat the tava.
9. When the tava is hot, cook the paratha with a little ghee, till slightly brown on both sides and till it puffs up. You will have to keep pressing it to ensure it gets cooked evenly.
10. Repeat for all other balls.
11. Tasty, soft Parathas are ready. Serve with dal, sabzi / raita.

 

Puli keerai

We normally call this "puli vitta keerai". This is more like sambar and is lovely accompaniment for rice. A very simple and easy dish to prepare.

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4

Ingredients

Palak / Spinach - 2 small bunches
Onion - 1 large, finely sliced
Tomato - 1, chopped into cubes
Tamarind - 1 small lemon size ball
Curry Leaves - a few
Sambar Powder - 2 tbsp
Toor Dal - 2 tbsp, cooked and mashed
Salt - to taste
Turmeric Powder - 1/2 tsp

For Seasoning

Mustard - 1/2 tsp
Oil - 1/2 tsp

Procedure


1. Extract 1 cup tamarind water and set aside.
2. Heat oil a pan, add the mustard, when it splutters, add the onions, tomato, turmeric powder and saute well.
3. Cover and cook for 4 minutes till the onions and tomato turn slightly soft.
4. Meanwhile, wash the palak and chop it finely.
5. Add the chopped palak to the onion, tomato mix and cook with 1 tbsp water. Do not cover. This helps to retain the green colour of the palak.
6. When the palak is 3/4 th cooked, add the sambar powder, tamarind water, salt and allow to boil for 5 minutes, simmer and cook for further 5 minutes till the raw smell of tamarind and sambar powder is gone.
7. Finally add the cooked toor dal and adjust salt as required.

Pineapple Rasam

Pineapple Rasam is something I did not like much mainly because it tastes slightly weird. This time when I went  for my vacation to Chennai, I asked my mom to make this. She made pineapple rasam with Senaikkizhangu Eriseri and the combination was so simply amazing. You must try this. :)

Preparation Time : 10 minutes
Cooking Time : 30 minutes

Ingredients

Pineapple - half a small pineapple, chopped
Pineapple juice -  3 tbsp
Curry leaves - a few
Tamarind - a small gooseberry size ball
Turmeric Powder - 1/2 tsp
Asafoetida / Hing - 1/4 tsp
Toor Dal - 1 tbsp
Salt - to taste

To Roast and Grind

Pepper - 1/2 tsp
Red Chillies - 2
Chana Dal - 1 tsp
Dhania - 1 tbsp
Urad Dal - 1/2 tsp

For Seasoning

Curry leaves - a few
Mustard - 1/2 tsp
Gingelly Oil - 1/2 tsp
Coriander - 1 tbsp, finely chopped

Procedure



1. Roast all the items given till a nice aroma comes and grind them into a smooth paste.
2. Cook Toor dal and set aside.
3. Extract tamarind water and boil it with salt, turmeric powder and asafoetida .

4. Add the pineapple pieces and continue to boil till the pineapple turns soft.
5. When the raw smell of tamarind goes, add the ground paste, half cup water and the cooked and mashed toor dal.
6. Allow to boil once.
7. Heat gingelly oil in a tadka pan, add mustard, curry leaves and when the mustard splutters add it to the rasam.
8. Finally add the pineapple juice and chopped coriander.
9. Super delicious Pineapple Rasam is ready to serve with rice.

Rava Upma

Rava Upma is a humble breakfast dish. There is a small joke about this rava upma in the movie "Azhagan". I will never forget that. Rava Upma is that one dish that is used to cater to people when they come suddenly or when nothing else is there. A lot of people do not like Rava Upma. Even I used to hate this. But after getting married and becoming a mom, I have begun to like this too. Here is one version that is with all vegetables that makes a sumptuous fill.

Preparation Time : 10 minutes
Cooking Time : 15 minutes

Ingredients

Rava - 1 cup (Roasted / Plain)
Water - 2 cups
Onion - 1 large, chopped finely
Potato - 1 small, chopped finely
Carrot - 1 small, chopped finely
Beans - 100 gms, chopped finely
Green Peas - 1/4 cup
Salt - to taste

For Seasoning 

Ghee - 3 tbsp
Curry Leaves - 2 sprigs
Mustard - 1 tsp
Urad Dal - 1 tsp
Green Chillies - 2, chopped finely
Ginger - 1 " Piece, chopped finely
Asafoetida / Hing - 1/2 tsp

Procedure

1. Heat oil in a pan, add mustard, when it splutters, add the urad dal, curry leaves, asafoetida, green chillies and ginger and mix well.
2. Add the onion and saute till translucent
3. Add the other vegetables and cook till done.
4. If using plain Rava roast it well with a tsp of ghee till a nice aroma comes. If using roasted rava, this is not required.
5. Add the two cups of water and salt to the vegetables.
6. When the water boils, add the rava and keep stirring to make sure lumps do not form.
7. Cover and cook for 3- 4 minutes till the rava is cooked thoroughly.
8. Pour some ghee from the sides for a nice aroma.
9. Tasty delicious Rava Upma is ready to serve.
10. Serve with coconut chutney.