Rava Idly/ sooji Idly/ Semolina Idly

Rava/Semolina: 2 Cups

Yoghurt: 1 cup

Water:3/4 cup

Carrot Grated: 4 tbsp

Coriander Leaves: 1 tbsp

Baking Powder: 1 tsp

Salt: to taste

Hing/Asafoetida: a pinch

To Temper: Mustard: 1 tsp

Curry leaves: a sprig torn

Ginger: 1/2 inch chopped fine

Green Chillies: 2 chopped fine

Cashew halves: 10 +10

Oil: and Ghee: 1 tsp each

Dry Roast the rava on medium flame and keep aside

Mix the rava with the curd and water and keep aside. Add water little by little. the consistency should be right.

Take 10 cashew halves and fry in a thsp of ghee and keep aside.

Take the other 10 halves and chop finely.

Heat oil in the same pan, splutter mustard, curry leaves, green chillies, chopped cashews and ginger.

Add the hing and take off fire.

Mix this in the batter.

Add the carrot grated and coriander leaves.

Add required salt. make sure the batter has our regular idly batter consistency, if not add a little more water to get that consistency.

Grease the idly mould and place the ghee fried cashew on it (1 per mould)

mix in the baking soda in the batter and Pour the batter on top of the cashew in the mould.

Steam for 10 -15 minutes on medium flame.

Let it cool.

Run a knife and invert these idlies onto a plate.

Serve warm with coconut chutney.

Recipe got from here. Thanks Julie... :)

Peppermint Fudge for After Eight Fans....:)

For the Love of Chocolates and peppermints..... 

Dark Chocolate: 500 grams

Condensed Milk: 1 tin

Peppermint crushed: 10

Line a square/rectangle pan with aluminium foil.

Grease with butter.

Combine the dark chocolate and condensed milk in a bowl and keep it over a pan of simmering water. make sure the bowl doesnt touch the water boiling in the pan.

Heat until melted stirring.

Pour it into the foiled pan and smooth the surface.

Sprinkle crushed peppermint on top (I used my small jar of the mixie to crush the peppermints)

Refrigerate till set.

Cut into desired shapes.

Recipe Courtesy: The Pioneer Woman

King Fish Grilled with Indian Masala and Carrot Salad.

The taste of the fish masala brings back lot of happy memories of my childhood, of summer vacations at my moms place. Fresh catch of the day marinated in this delicious masala for an hour and fried in coconut oil. Well, over the years, I had forgotten this taste and then it was my cousin, Nischchechy who gave me the recipe a few days back. Wow, I made it and all I can say is....WOW!!!! 

Fish Masala

King Fish: 1/2 kg sliced

Kashmiri Chilly Powder: 3 tsp

Pepper Powder: 1/4 tsp

Turmeric Powder: 1/4 tsp

Fenugreek: a pinch

Pearl Onion/Shallots: 20

Garlic: 8

Ginger: 2 inch

Vinegar: 2 tsp

Salt: to taste

Curry leaves: a few.

Grind these in a mixie and apply it on the fish and keep aside for half an hour.

Take a grill pan, Add a tbsp coconut oil.

Place one fish and cook on medium flame, both sides.

Serve warm with salad.

Carrot Salad

Carrot: 1 grated

Onion: 1 medium sliced thin

Green Chilly: 1 sliced

Mint Leaves: 4

Salt and Pepper: to taste

Lime Juice: of half a lime

Mix the carrot, onion, green chilly and mint leaves with lime juice, salt and pepper.