Soft, spongy, melt-in-your-mouth Rava Idli is a real favorite with my kids. Rava Idli, which is made with semolina flour called Rava, is a variation of the popular south-Indian breakfast dish called ‘Idli’ (steamed rice & lentil cakes).
Super easy to make, this instant breakfast or snack recipe needs no grinding or fermenting, and comes together in 30 minutes, with only 5-7 minutes of active cooking time. In this recipe, I’ve made rava idli in my electric pressure cooker, Instant Pot, using my newest kitchen toy, Silicone Molds. These molds work great for a variety of recipes including, eggs-bites, mini lava cakes and more. I love it when a kitchen accessory can be used for multiple recipes!
Serving suggestion: Rava Idli can be enjoyed for breakfast, brunch or snack. These idlis make for excellent school lunches too. In my house, we each have a different ‘favorite’ condiment to enjoy it with. We have it with ginger chutney, coconut chutney, cilantro-mint chutney, and ketchup… yes, ketchup:-)
Out of all the Indian festivals, Holi is my absolute favorite! It is the festival of colors after all! Growing up in India, that was one day, where everyone could officially go crazy, and get away with it. I still remember how the day before Holi used to go in buying every possible color powder I could find in the stores, and, getting my water guns ready for the big day. I remember waking up before everyone else in the house, with sheer excitement of the day ahead!
The one thing that’s common in all Indian festivals, is a variety of amazingly delicious food. Every region in north India has their own spin on holi delicacies. From savory delicacies to mouth-watering desserts, it is a day spent in food heaven:-) Sharing some of my favorites with you!
Here are 25+ recipes to add to your Holi menu, and the best part is, most of them can be done in under 30 minutes, so that you spend less time cooking, and more time enjoying them! Garam Masala Kitchen wishes you all a very Happy Holi!Continue Reading…
Crunchy green beans and carrots sautéed with mustard seeds and coconut flakes, and seasoned with salt, coriander and cayenne. This super simple and amazingly easy vegetable side-dish is a great accompaniment to many entrée.
You can switch out the beans and carrots and make this recipe with your favorite vegetables like cauliflower, peas, zucchini, broccoli, corn…. possibilities of customization are endless. In fact, I make a very similar dish following this recipe with chopped beets- Coconut Beets. The coconut flakes are optional in this recipe, but I really enjoy the slight sweet and nutty flavor that they give in this dish.
Stove-top Stir-Fry: In this video, I have made this recipe in my programmable pressure cooker, the Instant Pot DUO. But, making this on the stove top is as easy, and takes only 10 minutes.
I start off by heating a heavy bottom skillet on medium heat. Add oil and when it’s hot, add mustard seeds. When the mustard seeds start sizzling/spluttering, add chopped beans and carrots and sauté for 30 seconds.
Add salt and spices. Sprinkle 2 tablespoons of water and stir everything. Add unsweetened coconut flakes. Cover the pan with a lid and cook for 5 minutes.
Open lid and saute for 2-4 minutes, depending on how crunchy you like your veggies. Garnish with Cilantro!