BHUGA RICE: PLAIN

INGREDIENTS:

Rice
Salt as per taste
Jeera (Cumin Seeds)
Curry Leaves
Coriander Leaves
Water
Red Chillie Powder
Dhania Powder
Garam Masala Powder

METHOD:

• Soak Rice for 10 Mins
• Take a Pressure Cooker add Oil to it
• As Oil gets heated add Jeera (Cumin Seeds), Rice and Curry Leaves and mix well
• Add Salt, Red Chillie Powder, Dhania Powder and Garam Masala Powder and mix well
• Finally Add water to Rice.For one Cup of Rice add Two Cups of water.
• Close the Cooker's Lid and let 2 whistle come and simmer it for 3 to 4 mins till Rice cooks well

Bhuga Rice is ready and Serve hot with Vegetable.




                                                       BHUGA RICE PLAIN

COCONUT CHUTNEY

INGREDIENTS:

Coconut
Green Chillies
Roasted Chana Dal
Salt as per taste
Tamarind
Coriander Leaves

METHOD:

• Cut the Coconut into pieces
• Add Green Chillies,Tamarind and Coriander Leaves and wash all these ingredients 2 to 3 times
• Put all these ingredients in a mixie jar and add Salt and roasted Chana Dal and run the mixer
• Add water to the Chutney
• Coconut chutney is ready
• For the tempering take oil in a pan add Rai (Mustard seeds) and Curry Leaves and add to the coconut chutney

Serve this Coconut Chutney with Rawa Idlis

RAWA IDLI

INGREDIENTS

Sooji
Curds (Yogurt)
Salt as per taste
Rai (Mustard Seeds)
Curry Leaves
Cooking Soda
Tamarind
Water
Chana Dal

METHOD:

• Take a Sooji in a pan and make it little warm on gas for 2 mins and mix
• Take oil in a pan andwhen heated add Rai (Mustard Seeds),Chana Dal and Curry Leaves and off the gas.Add this  to  Sooji
• Add Salt as per taste and Cooking soda and mix
• Add Curds (Yogurt) to it and mix the sooji batter
• The batter musnt be too watery it must be thick enough
• Take Idli Cooker and smear oil onto Idli plates and then add the Sooji batter
• Put a pinch of tamarind in Idli Cooker with water so that Idli Cooker doesnt burn
• Now put all the idli plates in the Idli cooker and Steam the Sooji Batter on low flame for 20 mins

Optional: You Can also add Chopped Coriander Leaves and grated Carrot too to the sooji batter
Rawa Idli is ready and Serve it with Coconut Chutney

KHEERNI

INGREDIENTS:

Milk
Sugar
Rice
Cardamom

METHOD:

• Soak a handfull rice for 10 mins
• Boil the milk in a vessel and add Cardamoms to it
• Crush the soaked rice with a rolling pin.
• Don't crush the rice into a powder but the rice grains must be seen.
• Now put these rice grains into boiled milk and simmer it till rice becomes soft
• Finally add sugar to the milk and let it boil for 2 mins.

Kheerni is ready and serve hot with Puri.

KUTTI (WHEAT FLOUR SWEET)

INGREDIENTS:

Wheat Flour
Ghee
Sugar

METHOD:

• Take Wheat Flour in a vessel and add Ghee to it and mix well.
• Rub the wheat flour with your palms properly so that both mix well see that no lumps must be there.
• Take a Cooker and put in the above mixture
• Cook this mixture on low flame till wheat flour colour changes into light brown colour.
• Keep on stirring on low flame and dont turn the gas on high otherwise the wheat flour will turn into black
• Finally add Sugar to it and mix well.After adding sugar to wheat flour turn off the gas soon.

This Sweet is dry one we dont want to get sugar caramalised so turn off the gas.

Kutti is ready to eat.

In case if the Kutti is left over then you can make Laddus out of it.The laddus are made if Kutti is hot if Kutti is cold then the Laddu will break. Just you need to add some more Ghee to it and mix and mould into Laddus and preserve it.

NOTE: For this recipe dont use Oil since this is GOD's PRASADAM.This is offered to GOD on every Purnima

NAAN

INGREDIENTS:

Maida (All purpose flour )
Salt as per taste
Cooking Soda
Curds (Yogurt)
Butter or Ghee

METHOD:

• Sieve the Maida 2 to 3 times and keep aside
• Take a Plate  put Maida into it and add Salt as per taste, Cooking Soda and mix thoroughly
• Now add Curds and mix the dough properly see that the dough must not be like watery it must be pliable and some what smooth enough.
• Cover the mixed dough with another plate and keep aside for 20 mins
• Afer 20 mins make small balls of that dough and make small puris with rolling pin
• Heat the tawa and prepare small puris out of it.
• As the tawa or Pan gets heated simmer it and prepare on one side of puri on it
• On the another side prepare it on a Gas flame with the help of a tong.
• Then the puri puffs up and Naan is ready
• Sprinkle some Ghee or Butter on it and

Serve the Naan hot on a plate with any Vegetable

SOOJI KA HALWA (SEMOLINA SWEET)

INGREDIENTS:

Sooji 1Cup
Sugar 1Cup
Wheat Flour 1/4 Cup
Ghee
Water 3Cups

NOTE: This halwa must be made only in Ghee but not in Oil

METHOD:

• Take a pan and add Ghee to it
• See that Sooji must be immersed in ghee.
• Add Sooji and mix on low flame till it turns into light brown
• Add Wheat flour and mix for 2 to 3 mins
• Now add proportion of water is 1:3 ie one cup of sooji to 3 cups of water
• Because of sugar you must add 3 cups of water
• Mix all the ingredients properly till water dissolves completely keep on stirring.
• when the water gets dissolved completely the halwa is ready

Sooji ka halwa is ready to eat.