Skip to main content

Rava kesari

                           Rava kesari

Rava kesari is a quick South Indian dessert made of rava(semolina), sugar, ghee and nuts. The main fact for this dessert lies in the ratio of sugar, water and ghee. 

Ingredients

1. Rava (1cup)

2. Sugar (1cup)

3. Cashews

4. Ghee/ oil

5. Kesari color/ saffron

6. Cardamom

Directions

1. In a pan add 2 spoons of ghee. Dry roast the rava and transfer it to a plate.

2. In the same pan add 3 cups of water. 

3. Add some ghee or oil to the water so that the rava geta smooth and soft without sticky.

4. Add a pinch of kesari color or saffron and cardamom. Here i have also added pineapple essence.

5. Now when the water starts boiling add roasted rava and mix well.

6. When rava absorbs the water, add required amount of sugar and mix well.

7. Now our kesari will leave some water, but soon it will come to the correct texture.

8. Finally add roasted cashews and ghee to the kesari.

9. Rava kesari is ready to serve.














Comments

Post a Comment

Popular posts from this blog

PUNJABI CHOLE / CHANNA MASALA RECIPE

PUNJABI CHOLE OR CHANNA MASALA PUNJABI CHOLE OR CHANNA MASALA IS A VERY POPULAR NORTH INDIAN CUISINE. THE MAIN INGREDIENT IS CHICKPEA WHICH IS ALSO KNOWN AS CHANNA. THIS DELICIOUS GRAVY GOES GREAT WITH BHATURA, NAAN, ROTI EVEN WITH PLAIN JEERA RICE. MOSTLY I LIKE TO MAKE THIS RECIPE AT WEEKENDS. INGREDIENTS 1. CHICKPEA (1.5 CUP) 2. ONION ( 2) 3. TOMATO (2) 4. GINGER GARLIC PASTE 5. CHILLI POWDER 6. TURMERIC POWDER 7. CORIANDER POWDER 8. GARAM MASAL 9. BAY LEAF 10. CINNAMON 11. CARDAMOM 12. CLOVES 13. SALT 14. OIL DIRECTIONS 1. SOAK THE CHICKPEA OVER NIGHT AND PRESSURE COOKER IT FOR 7 TO 8 WHISTLES. 2. IN A COOKING PAN, TAKE SOME OIL, WHEN IT HEATS ADD BAYLEAF, CINNAMON, CARDAMOM AND CLOVES. 3. GRIND THE ONIONS AND TOMATOES SEPARATELY AND ADD ONION PASTE TO THE PAN. ALSO ADD SOME GINGER GARLIC PASTE WITH IT. 3. WHEN ONION COLOR CHANGES, ADD TOMATO PASTE AND SAUTE IT WELL. 4. ADD ALL MASALAS, SALT AND MIX WELL. WHEN THE CURRY COOKS
Post a Comment
Read more

ALOO PARATHA

ALOO PARATHA ALOO PARATHA IS ONE OF THE MOST POPULAR PUNJABI BREAD DISH. THIS TRADITIONAL NORTH INDIAN BREAKFAST RECIPE IS STUFFED WITH SPICY POTATO MIXTURE. THE SOFT DOUGH WITH THE POTATO MIXTURE GIVES YOU A FINGER LICKING FOOD!!!!!!!!                              THIS RECIPE REALLY TASTES GREAT WITH PANEER BUTTER MASALA, GOBI MANCHURIAN AND VEGETABLE GRAVY. HERE THIS POTATO STUFFING CAN BE ALTERED AS PER YOUR TASTE. INGREDIENTS 1. ATTA/ WHEAT FLOUR ( FOR MAKING DOUGH) 2. BOILED POTATO ( 1 CUP) 3. CHOPPED ONION 4. CHOPPED CORIANDER LEAVES 5. CHILLI POWDER 6. TURMERIC POWDER 7. GARAM MASALA 8. CHAAT MASALA 9. SALT 10. OIL DIRECTIONS 1. USING ATTA, SALT AND WATER PREPARE A SOFT DOUGH TO MAKE PARATHAS. 2. IN A MIXING BOWL ADD BOILED POTATOES, ONION, CORIANDER LEAVES AND ALL THE SPICE POWDER MENTIONED IN THE INGREDIENTS AND MASH WELL WITHOUT ANY LUMPS. 3. NOW MAKE THE POTATO STUFFING INTO SMALL BALLS. 4. TAKE SOFT CHAPATHI DOUGH AND ROLL IT
Post a Comment
Read more

SEERAGA SAMBA CHICKEN BIRIYANI

SEERAGA SAMBA CHICKEN BIRIYANI  BIRIYANI IS AN EVERGREEN CLASSIC CUISINE WHICH NEEDS NO INTRODUCTION. WHEN IT COMES TO CHICKEN BIRIYANI, HERE IS A TASTY RECIPE FOR MOUTH WATERING SEERAGA SAMBA CHICKEN BIRIYANI. INGREDIENTS 1. SEERAGA SAMBA RICE (1.5 CUP) 2. CHICKEN (1/4 KG) 3. ONION (3) 4. TOMATO (1) 5. PUDINA (1 CUP) 6. CORIANDER LEAF (1/2 CUP) 7. GREEN CHILLI (3) 8. GINGER GARLIC PASTE 9. TURMERIC POWDER 10. CHILLI POWDER 11. CORIANDER POWDER 12. GARAM MASAL 13. SALT 14. CURD 15. BAY LEAF, CLOVES, CARDAMOM,CINNAMON, STAR SEED 16. GHEE & OIL DIRECTIONS 1. TAKE A PRESSURE COOKER, ADD SOME GHEE AND OIL. ADD BAY LEAF, CLOVES, CARDAMOM, CINNAMON, STAR SEED (HERE I POWDERED ALL THE SPICE SEEDS) . AFTER ADDING THE SPICE SEEDS ADD ONIONS, GINGER GARLIC PASTE AND SAUTE WELL. NOW ADD THE TOMATOES. USE SOME SALT SO THAT THE TOMATOES BLENDS WELL.  2. IN A MIXI JAR GRIND ONION, PUDINA, CORIANDER AND GREEN CHILLI AND ADD THE PASTE IN THE COOKER.
1 comment
Read more