Many of the households donot make use of onion and garlic on regular days and some on special occassions like Amavasai,Festive days,Pooja days etc etc. The general feel is making gravies without onion and garlic will not be tasty and hence many of them donot attempt making gravies at all. Donot worry,try this gravy and you will really love to eat No Onion No Garlic recipes . Preparation Time : 15-20 mins Cooking Time : 10 mins Serves : 3-4 Complexity : Medium
Presenting the famous Karnataka special Bisi Bele Baath / Bisi Bele Huli Anna.
Bisi means Hot Bele means dhall/paruppu/lentil Huli means Sambar/ Sour taste from tamarind Baath/#anna means Rice
Literally it means Hot Lentil Rice /hot dhall rice
Mostly this recipe is liked by one and all due to the mixture of flavors that burst into your mouth when you take a spoonful. Enjoy this speciality with a small twist. Today's preparation is without use of Onion & garlic.
Does anyone really need an introduction to Rava Dosa? The name itself makes us imagine of a crispy ,lacy and big sized golden brown color dosa / crepe loaded with jeera,pepper corns,finely chopped green chillies ,curry leaves,corriander leaves and some bits of finely sliced coconuts or cashewnuts..
This itself must have set you all drooling....am I right?
So now for all of us Rava Dosas are synonymous to restaurant order as we take a back stand to make it at home . henceforth,with this recipe you can always make crispy restaurant style rava dosas at the comfort of your home and dunk them in your favorite chutney and sambar and relish it.
This is an absolutely instant dosa that requires no special ingredients and can be whipped in actually less than 20 min.
Coconut chutney ,Tomato chutney are the best side dish for rava dosa.
Please read the tips and follow the video to get the perfect crispy Rava Dosa. Jain Version : Skip the onion and follow the recipe as is
Preparation Time : 10 mins
Cooking Time : approx 2 mins per dosa
Makes : 9 dosas
Complexity : medium
Arisi upma or Broken rice upma is a very staple breakfast or dinner in most tamil homes. If you have rice rava handy then its a breeze to make this upma as it gets done in less than 15-20 mins.
Once the upma is ready,allow a standing time of min 20 mins to get the perfect crumbly and grainy texture . We call it Udhur Udhur Upma ,I don't know the exact translation for this in English; as it is a texture to be felt and enjoyed .
Arisi upma is a very filling breakfast and can keep be eaten for brunch as well. Tamil Brahmins have arisi upma on Ekadasi , during Pitru Paksh or even on Amavasya night for dinner when the men folk are not allowed to eat rice at night after performing the Tharpanam .
Having rice rava handy at home,this upma comes to my rescue even as a dinner option when I am pressed for time or run out of options. Serve this upma with coconut chutney,tomato gothsu/ tomato gojju or as is with just a cup of plain curds it tastes heavenly.
I am including the method of making rice rava at home which I normally follow. There are different ways in which you can make rice rava at home.
I have included the different methods of making rice rava at home. You may use the regular white rice or even the brown unpolished rice. Pls donot use any aromatic rice variety like basmati, jeera Samba, jasmine rice etc.
Jain version : Skip the ginger and follow the recipe as is
How to make rice rava /akki thari / kurunai at home?
Rice rava is known as Arisi kurunai in Tamil and Akki Tharri in Kannada. Kurunai and Tharri means coarsely broken bits of any grain (wheat , millets,rice etc)
Method 1
Pulse the required quantity of raw rice in a mixer grinder . The texture should be slightly coarse and granular as compared to the regular upma rava .
Method 2
Wash and drain the required quantity of rice in a colander and leave it for half an hour .
The water will drain completely and the rice would have soaked well . If you touch the rice with your palm it shouldn't be wet and must easily fall off your palm when you shake . This means the rice is well soaked and ready to be pulsed in the blender .
Add it to the blender and pulse until you get a coarse and grainy texture .
Method 3
(Updated in Oct 2024)
Soak and drain the rice as in Method 2.
For 1 cup of rice, dry roast 2 tsp thoor dhall, 3 to 4 dry red chillies ,1tsp pepper ,1tsp jeera and curry leaves until the dhall turns golden brown. Let this cool.
Pulse this roasted ingredients along with the drained and soaked rice till you get the coarse rava texture.
(This 3rd method of making rice rava ,I recently learnt through a reel on Instagram and I must say the taste of arisi upma was too good . The color wasn't pure white like how arisi upma normally looks,but taste was outstanding)
Now ,let us see how to make arisi upma using home made rice rava . The entire post has undergone a cosmetic change in terms of adding clear and better pictures along with some tips and tricks to get a perfect Arisi upma . Hope all my readers find it useful.
Preparation Time - 20 mins
Cooking Time - 15 mins
Standing Time - 15-20 mins
Complexity - medium
Ingredients
1 cup rice rava
3 cups water
2 green chillies finely chopped
2 dry red chillies
(skip if your rice rava already has red chillies)
1 tsp finely chopped ginger
Handful of curry leaves
2 to 3 tbsp coconut oil / regular cooking oil
1 tsp mustard seeds
1 tsp udad dhall
1 tsp channa dhall
1/4 cup fresh grated coconut
Method
Prerequisite
Using thick bottom pan is very important as we will be doing slow cooking and don't want the upma to get burnt . Pressure cooker vessel is ideal for making this upma or a huge bronze pot(vengala paanai)
** I have used rice rava made using method 3 for making arisi upma in the pictures that you are seeing on the post now.
Heat oil in the pan and crackle the mustard seeds , channa dhall and udad dhall till it turns brown.
Fry the green chillies , curry leaves, ginger along with asafoetida.
Add in the 3 cups of water will required about of salt and let it come to a rolling boil.
Carefully add the rice rava and keep stirring constantly to avoid lumps . (Or)
Roast the rice rava lightly and add 3 cups of boiling water and salt into the pan ,this will prevent lumps.
Add the grated coconut, mix everything well ,reduce the flame to low ,close with a lid and continue cooking on low flame for 10 mins.
Open after 10 mins ,give it a good mix ,close again and cook for another 5 mins on low.
You can see that the rice rava has absorbed all the water and the upma looks fluffy and well done .
Turn off the stove and let it sit for 10 mins before serving.
Chole a.k.a chickpeas are a hot favorite among Indians and are used in various recipes in a number of ways all over India . Chole Puri , Chole Bhature Chole Chawal are eternal combinations and there will seldom be anyone who doesn't like to enjoy these delicacies .
Jain Chole is a spicy North Indian chickpeas gravy made without the use of onions,garlic and ginger specially customised for my Jain friends and all those who like to have Saatvik food sans onion and garlic.
This saatvik, vegan chole can be made on the occasion of any pooja or divine ritual like Navratri , Pitrupaksh Amavasya , Shraadh etc wherein most North Indians avoid the use of onions and garlic.
The non Jain,regular version of chole masala is already featured on this blog - Punjabi Chole
You may also want to try a very different and delicious chole variation called as the Chataka Chole which as the name suggests is really very tongue tickling and tasty.
Jain Chole , Puri and Badam Elaichi Shrikand will be a fantastic menu to prepare and serve for Gudi Padwa or Ugadi which falls on 2nd April 2022 this year . Gudi Padwa /Ugadi is the New year celebrated by the people of Maharashtra, Andhra, Telangana and Karnataka
Soaking Time : 6-8 hrs Preparation Time : 5-10 mins Cooking Time : 20 mins Serves: 2-3 Complexity - Medium
Ingredients
200 gms chick peas/kabuli channa/kondakadalai
2-3 tomatoes medium sized - finely chopped
1-2 green chillies slit
1 tsp jeera
1 tsp red chilli powder
1/2 tsp haldi powder
2 tsp dhaniya powder 3 tsp chole masala (home made or any brand - Everest,MDH,Catch etc)
salt as per taste.
1 tsp lemon juice - optional
fresh corriander for garnish
2-3 tbsp oil
Method
Wash and soak the chole overnight for about 6-8 hrs.
Pressure cook the chole with salt on medium flame for 3-4 whistles or until soft.Incase you feel the chole is not cooked soft,you can adjust the water level and pressure cook it for another 2 or 3 whistles.
In a kadai,heat some oil ,splutter the jeera and saute the green chillies.
Add in the chopped tomatoes,haldi,red chilli powder,dhaniya powder,chole masala,salt and mix well and cook until the tomatoes become mushy. You can sprinkle little water if you feel the masala is too dry. If the tomatoes are little hard and semi ripe you can even puree them in the blender and use.
Cook until its all mushy and the oil starts oozing.Add the cooked chole ,mix well and pour about half cup water .Adjust salt and spice level if you wish at this stage. Using a masher or back of a ladle slightly mash the chickpeas here and there. This helps in giving a nice texture to the gravy.
Cook covered for about 5 mins.
Add in the lemon juice and garnish with corriander leaves and serve hot.
