Rawa idli

Rawa/Sooji Idli Recipe

Recipe Category	Veg, Breakfast
Easy to make at home	Very easy
Ingredients Availability	Available everywhere
Time to Prepare	20 min
This preparation Serves	2-3 person

Yesterday I have posted a very simple way of making idli at home. That was the very basic recipe. Now a days in market we can get the ready to cook idli mixes as well. Recently I tried one of them. that was MTR's rawa idli mix. I found that very tasty. The idli looks so fluffy and soft.

What elements required to make rawa idli

Ingredients:

2 cup of MTR rawa
1/2 tbsp crushed ginger
1-2 finely chopped green chilies
1/4 tbsp soda
1 cup yogurt/curd
1-2 tbl spn oil
Salt


You can directly follow the recipe mentioned in the MTR's packet as well.

How to make rawa idli 

1. Mix MTR rawa mix with curd and all other spices.
2. Make a very smooth batter.
3. Don't make it thinner, try to make it as thick as paste.
4. A little less than paste.
5. Now in a idli maker, put the mixer in each cup.
6. Cook for 30 min and your soft rawa idli is ready.
7. Serve hot with coconut chutney.

Gajar Bhath (Carrot Fried Rice)

Rice is a very common item for most of us. Sometime I feel very boaring having same rice every day. So I have done some experiment with carrot and rice and found carrot fried rice. It turns very tasty and also added a lot nutritious value as well.

Preparation Time: 40 min

Ingredients:

2 cup rice

2 onions chopped finely

1/2 carrot finely chopped

1 capsicum finely chopped

2 green chillis finely chopped

1 tbsp sauf (Misti jeera)

1/2 tbsp turmeric powder

Salt

1 tbsp sugar

1 tbsp ginger garlic paste

1 tbsp soya sauce

How to cook:

This recipe is a very healthy one as I have not added any masala. Just simple vegetables and little bit spices.

First of all wash the rice properly and cook for boil. Add chopped carrot also into the rice. You can add little bit of salt to that.

Now in a separate pan add refined oil and heat it. Add jeera to sit and wait for 1-2 min. Add chopped onions, chilis and capsicums to it. Add little salt as well. Add turmeric powder. Now fry them till they turn brown.

By the time the rice gets cooked. Be careful about the rice. It should not be overcooked. You can cook 80% as we will fry the rice later.

Drain the water from the rice and carrot mixture and keep them under fan to get cool down. Now take a look at the pan. Add ginger garlic paste to the fried onion and capsicum and fry for few more minute.

Now add rice to this fried mixture and mix them with the rice. Add little more salt and sugar to the rice. Stir regularly to mix the rice with all the fried vegetables. Finally add soya sauce to it and finish cooking.

Serve hot with any curry. Better to go for a thick gravy paneer or chicken item.

You can add lot of vegetables to this rice. My family liked it very much and due to less masala and oil, it actually increases taste and health value.

Try this once, your family will like it.

Muri Ghanto ( Fish head curry with gobindobhog rice)

As we all know Bengalis love fish very much. But I want to add here, Bengalis love fish head more than that. You can't imagine how many types of recipes are there with fish heads. And they all are just superb.

Today I will share the typical trademark Bengali fish head recipe, "Muri Ghanto". I can bet on that, there will be hardly any Bengali in this world who doesn't like this recipe. This is one of the main dishes of every Bengali marriage. But now a day this recipe is getting changed especially in marriages. 

Anyway, let's discover how to cook this one at home.

Preparation Time: 20 min

Ingredients:

1 big size fish head(Macher Muro)[Katla or Rohu fish head would be best]

1 big Potato cut in cubes

1/2 cup Gobindobhog Rice (If not available you can use Jeera Rice also)

1/2 tbsp Ginger paste

1 chopped tomato

1 tbsp Jeera powder

1 tbsp turmeric powder

1 tbsp dhania powder

3 green chilli slit in between (not chopped)

1 dry chilli

1 bay leaf

Panch foron (Mixture of raw spices

Salt to taste

Pinch of sugar

Mustard oil

Water

How to Cook: 

At First we need to wash the fish head properly and marinate it with turmeric powder and salt. Add mustard oil in a pan. Put the marinated fish head when the oil is hot. Fry both side, break the sides a bit so that it is fried properly. Now keep that aside. 

Add 1 tbsp oil into the pan. Wait till the oil is hot. By the time wash the potato cubes & add them into the pan. Fry the potato cubes with little salt & turmeric powder till they turn golden brown. Take them out of the pan.Add little more oil into the pan. Now add the bay leaf, dried red chili & panch phoron into the oil. As the panch phoron start sputtering, add the washed Gobindobhog rice with little salt & turmeric powder. Be cautious about salt, as you have already add that to the potato cubes & fish head. Stir the rice for 2-3 min.  

Now you can add the chopped tomato and fry it with rice for next 2-3 min. Now add Jeera powder, dhania powder,green chillis, Ginger paste, fried potato cubes & fish head. 

Mix them properly. Fry for 1-2 min & add enough water so that the rice can be cooked prperly. After 10-15 min check whether the rice is cooked properly or not. If you think you need a little more water, then add now. Else if you think water looks a bit extra, then increase the flame.

At last we will check the taste of the gravy and add salt and a pinch of sugar as per requirement. The gravy will be a bit thick. If you want you can make it a bit thinner, as per your choice.

Have this trademark bengali recipe only with steamed rice/bhath.

Enjoy food.