Skip to main content
By
Post a Comment

ANANAS RAVE SAJJIGE/ PINEAPPLE RAVA KESARI BATH

By
        


Preparation time:15 min, Cooking time: 30 min, Yield: serve 4-5

SI NO
CONTENTS
QUANTITY
1
PINEAPPLE CHUNKS
1 CUP
2
SEMOLINA/FINE SOOJI
1 CUP
3
WATER
3 CUPS
4
SUGAR
2 CUPS
5
GHEE/MELTED BUTTER
1 CUP
6
CARDAMOM POWDER
1 TSP
7
NUTS
FEW
8
YELLOW FOOD COLOR
PINCH













METHOD:

1.Roast the semolina with 2 tsp of ghee till aromatic or changes its color, on medium heat and keep it aside.

2.Boil three cups of water and pineapple chunks together till soft.

3.add roasted semolina/ fine Sooji into the boiling water and gently mix together, cover with the lid for few min till well cooked.

4.Add sugar,food color and stir it nicely, then add Ghee or melted butter and mix.

5.When it’s become little thick, add cardamom powder mix thoroughly.
 6.Serve hot Rava kesari bath with garnished nuts.


Tips:

You can increase or decrease the amount of sugar and ghee according to your taste.

 Exact proportion of ghee makes kesari bath delicious.

You need to add little more sugar if pineapple chunks are bit sour.




Labels:

Comments

Post a Comment

please do not post spam link in the box.

Popular posts from this blog

SIHIKUMBALAKAYI, AVAREKALU TOVVE / PUMPKIN AND LILVA BEANS CURRY

By
Pumpkin and lilva beans curry is a great combination blended with spices and dry coconut. It tastes great with  chapati  or rice. Today I thought of making and sharing this recipe which I have learnt from my mom.   Preparation time:20min,  Cooking time:30min,   Serves:4-5     INGREDIENTS: SI NO CONTENTS QUANTITY 1 Red PUMPKIN 200 GMS 2 LILVA BEANS 1 CUP 3 RED CHILLIES (Byadagi) 10-12 4 CORIANDER SEEDS 2 TBSP 5 URAD DAL 2 TBSP 6 PEPPER CORNS 10 7 CUMIN SEEDS 1 TSP 8 METHI SEEDS 1 TSP 9 DRY COCONUT 1/4   CUP 10 CINNAMON STICK 2-3 11 ASAFOETIDA 1/8 TSP 12 CURRY LEAVES FEW 13 MUSTARDS SEEDS 1 TSP 14 OIL ...
2 comments
Read more

TOMATO KAI GOJJU/ GREEN TOMATO CURRY

By
Preparation time: 20 min,  Cooking time: 20 min, Yield: Serves: 4-5 SI NO CONTENTS QUANTITY 1 GREEN TOMATOES 4-5 2 GRATED COCONUT 1/2 CUP 3 CHANA DAL 1 TSP 4 URAD DAL 1 TSP 5 MUSTARD SEEDS 1 TSP 6 DRY RED CHILLIES 8-10 7 ASAFOETIDA/ HING 1/8 TSP 8 CURRY LEAVES FEW 9 MASHED JAGGERY 1/4 CUP 10 OIL 2-3 TSP 11 CILANTRO FEW 12 SALT TO TASTE METHOD: Heat 1 tsp of oil in pan, add chana dal, urad dal, curry leaves, coriander leaves, asafetida and red chills and fry till aromatic.  Or light brown. Add grated coconut to fried ingredients adding little water, make a fine paste and keep it aside. Heat the oil in pan add mustard seeds, when it splutters, add chopped green tomatoes, add little water ,...
Post a Comment
Read more

Palak soppina akki rotti/Palak/spinach rice flour rotti

By
 Preparation time: 20 min, Cooking time: 40 min, Serves: 3-4  INGREDIENTS: SI NO CONTENTS QUANTITY 1 SPINACH/PALAK LEAVES ½ BUNCH 2 RICE FLOUR 2-3 CUPS 3 CURRY LEAVES FEW 4 GREEN CHILLI’S 4-5 5 OIL 2-3 TBSP 6 SALT TO TASTE METHOD: 1.In a mixing bowl add Rice flour, chopped palak/spinachleaves,curry,leaves,green chilli’s and salt.Mix it well with half glass  of water little by little.Kneed  well  to make soft dough. 2.Spread little oil on tava/griddle, take medium ball size dough and place it  on  the center of griddle. Start pressing the dough gently from the center  of  the skillet consistently. 3.M ake a medium circle rotti, and small holes as shown in the picture.  Drizzle ½ tsp of oil over the rotti. Cover with the lid, place the griddle...
2 comments
Read more