WHEAT RAVA KESARI / BROKEN WHEAT KESARI

Kesari is a very common sweet in tamilnadu. for guests mostly we prepare rava kesari only for evening tiffin/ breakfast/dinner. This wheat kesari is not at all lesser than the regular rava kesari in taste.

We can make this wheat kesari using samba broken wheat. With that we can make upma or kichedi too. 

Actually I have first tasted this wheat kesari in a neighbor’s house who is from Andra Pradesh. She invited us for varalakshmi pooja and offered this kesari as neivethiyam to god. Later we too tasted this kesari and it was so yum!!. Really me and my hubby like that so much. Later me too have prepared this wheat kesari with normal broken wheat and it was good on every time. 

So I prepared this here at my in laws place too for neivethiyam and took video too for my blog.I have already posted a kesari recipe with almonds and milk, which is so rich and yummy in taste. Please check the below link if you are interested.

Almond milk Rava kesari

OK, now let’s move on to this recipe.

WHEAT RAVA (BROKEN WHEAT)KESARI

SOAKING TIME: - | PREPARATION TIME: 10 MIN | COOKING TIME: 30 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SWEETS

CUISINE: SOUTH INDIAN

SERVES: 4 PERSONS

INGREDIENTS:

                                    ½ cup broken wheat

                                    2 cups water

                                    1 cup sugar

                                    2 or 3 cardamoms

                                    ¼ cup ghee

                                    5 or 6 cashews

                                    Few dried grapes

                                                           

PREPARATION:

Chop the cashews into pieces and set aside.

Crush the cardamoms and set aside.

In a pan add ghee and fry the cashews and dry grapes and set aside.

Measure the water and heat it. Keep the hot water ready.

METHOD:

In a pan add a teaspoon of ghee and let it heat.

Add the broken wheat and let it roast well.

Sauté in the medium low heat for 3 to 5 minutes.

Then add the hot water and allow it to boil.

Close with a lid and let the wheat to cook till it becomes soft and fully cooked.

Once the water is completely drained and wheat is cooked, add the sugar and stir well.

Stir in between and let the kesari becomes thick.

Add ghee in between and stir.

Let the heat in low medium and stir occasionally to avoid burning at the bottom.

Add the crushed cardamom and mix well.

Then add the roasted cashews and dry grapes and mix well.

Serve hot!!

NOTES:

• Instead of cardamom, you can use a teaspoon of cardamom powder.
• you can add or reduce the ghee quantity as per your wish. 
• instead of adding hot water you can add the roasted wheat rava into the boiling water. but don't add normal water as it may make the kesari mushy sometimes.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a pan add ghee and fry the cashews and dry grapes and set aside. 

In a pan add a teaspoon of ghee and let it heat. Add the broken wheat and let it roast well.

Sauté in the medium low heat for 3 to 5 minutes. Then add the hot water and allow it to boil.

Close with a lid and let the wheat to cook till it becomes soft and fully cooked.

Once the water is completely drained and wheat is cooked, add the sugar and stir well.

Stir in between and let the kesari becomes thick. Add ghee in between and stir.

Let the heat in low medium and stir occasionally to avoid burning at the bottom.

Add the crushed cardamom and mix well. 

Then add the roasted cashews and dry grapes and mix well.

Serve hot!!

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

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ARACHUVITTA SAMBHAR/VARUTHARACHA SAMBHAR RECIPE

Sambhar is a staple dish in south india. In south indian menu, sambhar will be must for lunch. Though it is common , the preparation method , and taste will definitely varies in everyone’s house.

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SAKKARAI PONGAL/SWEET PONGAL RECIPE

Sakkarai pongal/Sweet pongal is a popular food in south india especially in tamil nadu. For poojasand special days this sweet pongal will be prepared for neivethiyam(offerings to god).

Rice is cooked till mushy then the jaggery will be added for sweetness. For additional taste roasted cashews, dry grapes and lot of ghee will be added.

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PARUPPU URUNDAI MOR KUZHAMBU/ URUNDAI MOR KUZHAMBU

Mor kuzhambu is one of the popular kuzhambu in tamilnadu. It is one of the super body cooling kuzhambu. Mor is nothing but the buttermilk. So, the name itself says the main ingredient of this curry is buttermilk. This curry will be excellent to have with rice.

The spiced butter milk is heated a little bit in which some cooked or sautéed vegetables will be added. Generally the ashgourd, brinjal, ladies finger, bottlegourd  are the vegetables will be used in this curry. Apart from vegetables, we can add the dhal vada/uruadai will be added.

Some people may add thoor dhal vada, but in our house we prepare the channa dhal vada/balls and will add to this buttermilk curry. It is favourite of all in our house.

I have already posted two vareties of buttermilk curry (mor kuzhambu) in my blog. Please check the below link if you are interested.

• Mor Kuzhambu (Method 1)
• Mor Kuzhambu with onion and garlic (Method 2)

Generally we don’t use garlic or onions in butter milk. But adding those in this curry along with other spices is also giving excellent taste and flavor to the curry. I have learnt this version from a fried. So if you are interested, please try that version too. You can prepare this vada as per the recipe given here and can add to the buttermilk curry recipe which have onion and garlic.

OK, now let’s move on to this recipe.

PARUPPU URUNDAI MOR KUZHAMBU

SOAKING TIME: 2-3 HRS | PREPARATION TIME: 15 MIN | COOKING TIME: 20 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: NORTH INDIAN

SERVES: 3 PERSONS

INGREDIENTS:

                        To make the vada/urundai

                                    1 cup channa dhal

                                    ½ cup finely chopped onion

                                    1 inch piece of ginger

                                    Salt to taste

                                    3 or 4 red chillies      

                                    1 teaspoon turmeric powder

                                    Few curry leaves

                                    Few strands of coriander leaves

                                    Oil to deep fry

                        To make the curry

                                    2 cup butter milk

                                    2 tablespoon thoor dhal

                                    1 tablespoon coriander seeds

                                    1 teaspoon cumin seeds

                                    1 inch piece ginger

                                    ½ cup grated coconut

                                    4 or 5 green chillies

                                    1 teaspoon raw rice

                        To make tempering

                                    1 teaspoon oil

                                    1 teaspoon mustard seeds

                                    3 or 4 red chillies

                                    Few curry leaves

                                   

PREPARATION:

Soak the channa dhal in water for minimum 2 hours.

Then grind it with salt, red chillies and ginger in to coarse paste. The batter should not be so smooth or so coarse like vada batter. Don’t add water while grinding. 

Finely chop the onion, curry leaves and coriander leaves.

Soak the coriander seeds, thoor dhal, cumin seeds, and raw rice in water for minimum 1 hour.

Grind them along with coconut, green chillies, ginger. Add required water and grind them into smooth paste.

METHOD:

In a pan heat oil for frying the vada.

Mix the chopped onion and curry leaves with the vada batter and mix well.

Make small balls and deep fry the vada. No need to fry the vada till it becomes golden brown. Just fry them till the center gets cooked well.

Keep the fried vada aside.

In a pan take the buttermilk and then add the ground masala paste. Mix well without lumps. Add the required salt and turmeric powder.

Allow the butter milk to boil till the froth comes on the top and the colour will becomes yellow.

Don’t allow the curry to boil more,because it may get curdle.

Add the prepared vadas and let it boil for 1 or 2 minutes only.

Remove from heat.

In a small tadka pan, add oil and let it heat. Then add the mustard seeds and allow it to splutter. Then add the red chillies and curry leaves and sauté for 1 minute.

Add the prepared tempering to the buttermilk curry and mix well.

Serve hot with rice with any spicy side dish.

NOTES:

• The vada batter should be thick. So don’t add water while grinding. Also it should be not so smooth or so coarse.
• Adding rice is optional, it is purely to make the curry thick. If your buttermilk is thick, then you can avoid the raw rice.
• If you want you can add few pepper corns also while soaking the ingredients for masala. Don’t add more.
• Adjust the number of green chillies as per your spice prepference. If your buttermilk is sour then add one or two more green chillies while grinding the masala.
• If the spiciness is less, you can add one or two more red chillies  while tempering.
• You can add red chilles also instead of green chillies, but the colour of the curry will change.
• Don’t close the buttermilk curry with the lid while it is hot. Just leave some gap while close with a lid.
• While heating, the curry will become dark in colour, so don’t add more turmeric powder.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Soak the channa dhal in water for minimum 2 hours.

Then grind it with salt, red chillies and ginger in to coarse paste. The batter should not be so smooth or so coarse like vada batter. Don’t add water while grinding. 

Finely chop the onion and curry leaves. 

In a pan heat oil for frying the vada. Mix the chopped onion and curry leaves with the vada batter and mix well.

Make small balls and deep fry the vada. No need to fry the vada till it becomes golden brown. Just fry them till the center gets cooked well.

Keep the fried vada aside.

Soak the coriander seeds, thoor dhal, cumin seeds, and raw rice in water for minimum 1 hour.

Grind them along with coconut, green chillies, ginger. Add required water and grind them into smooth paste.

In a pan take the buttermilk and then add the ground masala paste. Mix well without lumps. Add the required salt and turmeric powder.

Allow the butter milk to boil till the froth comes on the top and the colour will becomes yellow.

Don’t allow the curry to boil more,because it may get curdle.

Add the prepared vadas and let it boil for 1 or 2 minutes only.

Remove from heat.

In a small tadka pan, add oil and let it heat. Then add the mustard seeds and allow it to splutter. Then add the red chillies and curry leaves and sauté for 1 minute.

Add the prepared tempering to the buttermilk curry and mix well.

Serve hot with rice with any spicy side dish.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

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