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Grits Khichdi/ Rava Kichadi

- submitted by Dahlia on 12-23-2007

(Rava Kichadi, Semolina Kichdi)

IngredientsGrits / Rava (roasted) - 1 cup

Onion - 1 (chopped)

Green Chilly - 2(minced)

Tomato - 1(chopped)

Carrot - 1(grated)

Green Peas - 1/4 cup

Turmeric powder - 1/4 tsp

Mustard seeds - 1/4 tsp

Curry leaves - 5

Cilantro - handful(chopped)Oil - 1 tblsp

Ghee - 1 tsp

Salt - to taste

Water - 3 cups

Grits Kichadi

Method1. Heat oil in a pan and splutter mustard seeds and fry the curry leaves.

2. Saute the onions and green chillies until the onions become transparent.

3. Next add the tomatoes, green peas and grated carrot. Add turmeric powder and salt and

let the veggies cook for few minutes.

4. Now add the water and bring it to a boil.

5. Next add the grits/ rava slowly little by little stirring continuously to avoid the formation

of lumps.

6. Cover and let it cook for 5 minutes. Keep stirring occasionally until the grits/rava is

completely cooked and absorbs all the water.

7. Garnish with cilantro and serve with anychutneyorsambhar.

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Rava Kichadi without turmeric powder

Rava Coconut Upma- recipe by Sabina submitted on 07-15-2008

(Semolina Upma, Uppumaavu, Uppittu, Uppindi, Rulanv)

IngredientsRava(semolina) - 1 cup(serves 2)

musturd seeds - 1/2 tsp

urad dhal - 1 tsp

chana dhal - 1 tsp

red chillies -2 cnt

curry leaves - a bunch

Onion - 1 (small)

green chillies - 2 or 3 cnt

coconut - 2tblsp(grated)

Ghee - 2 tsp

oil - 2 tspWater - 1 1/2 cup

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Method1. Roast the rava with few drops of ghee, till is the color starts changing.

2. Cut the onion into small pieces, G.chilli into halvess, and slightly grind the grated

coconut(don't use water to grind).

3.In a pan put the oil, then the musturd urad and channa dhal. Fry it till it becomes slight

brown color.4. Add Red Chillies and curry leaves.

5.Then add the onion and Green Chillies and fry it till it's cooked.

6.Then to the coconut add the water and just give a slight squeeze to the coconut , so the

milk comes out of it.

7. Now add this coconut and water combo to the pan and add salt as per taste.

8. Allow it to boil, then reduce the flame to simmer. Quickly add rava with constant stirring.

9. Add ghee and close the pan tightly.

10. keep the stove in simmer for around 5 to 6 minutes till all the water is absorbed and the

rawa is cooked.

11. Gently fluff up with the spoon and serve withcoconut chutneyor sugar.

Tips- Health consious people can use plain water without adding the coconut to cook the

rava.

Semiya Biriyani

- submitted by Dahlia on 11-19-2008(Pasta Biriyani, Vermicelli Biriyani)

For all the biriyani lovers, semiya biriyani is a new twist to the traditional biriyani. Traditionally semiya (vermicelli pasta) was used just tomake payasam and upma. But those who are not big fans of upma and payasam and those who really love spice food, here is a great alternative

with semiya. It is also a good option for those who are trying to avoid rice. You could use the same recipe and make pasta biriyani. For a healthiertwist you could try with whole wheat pastas.

You could make chicken semiya (pasta) biriyani, vegetable semiya (pasta) biryani, shrimp semiya (pasta) biriyani, Mushroom semiya

(pasta) biryani, soya semiya (pasta) biriyani etc.

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Vegetable Semiya Biriyani