Rave Pongal

Rave Pongal :

You need the following :
Rave/Semolina - 1 cup
Hesarubele/Dhuli moongdal - 1/5th of the cup
Water : 1 cup rava: 2.5 cups water

Vaggarane Samanu /Seasoning
Mustard&Jeera Mixture
Green Chilli
Black Pepper : 1/2 tsp +5 more
Jeera : 1/2 tsp
Curry leaves

Method :
1. Cook hesarubele/moongdal separately and keep it aside. Measure the water which stands above moongdal. Adjust the water you add later accordingly.
2. Roast semolina till it is fragrant. Keep it aside
3. Roast/Fry 1/2 tsp pepper and 1/2 tsp jeera and powder them. Keep it ready
4. Heat ghee in a thick bottomed pan. Add mustard jeera mixture and asafoetida. When mustard stops popping and asfoetida starts emanating its fragrance, throw in cashew nuts and when they start browning add ginger, curry leaves, green chilli, ginger,5 whole pepper and sautee. Next goes pepper n jeera powder to the pan. Mix and fry for a fraction of second. Add moongdal with water. Add plain water according to the quantity of moong dal water. Salt goes in next. Bring this mixture to boil.
 5. Check salt levels and add more if required. Reduce the heat and wait for a second before you start adding rava slowly. Add rava, stir, add again. Once you are done adding all rava, let it cook for 1 or 2 mins. Switch off the stove, close the pan and let it settle down.
6. Serve with your favorite accompaniment. We liked it with Uddinahittu Gojju .


1. India users use small grain rava or bengaluru rava as we call in Karnataka. You can use bansi rava too, but bengaluru rava pongal was my choice. Bansi rava when cools down becomes grainy on the other hand Bengaluru rava still behaves like pongal :D keeping its mushiness intact.
2. Hesarubele/moongdal to rice proportion is less compared to normal rice pongal. Moongdal taste dominates in rave pongal if you add more.

Shavige Palav / Vermicilli Pulao ~ 2 ways

Vermicilli Pulao ~ two ways to make it..

Type 1

Mix Vegetables : Carrot, peas, french beans, corn
Vermicilli : 1 big cup (~1Pavu) (Roasted to brownish red color)
Ginger Garlic Paste: 3/4th tsp (if you like gg-paste taste you can add more)
Green Chillies: 5 (adjust according to your spice/hot levels)
MTR Pulao Masala : 3/4~1 tsp according to taste
Mustard, curry leaves, coriander leaves(for garnish), lemon juice (1tsp)
1 cup bambinao vermicilli : 1 cup water (use same cup for measuring vermicilli and water)

1. Heat oil, add mustard and wait it mustard stops popping
2. Add green chillies, curry leaves, ginger garlic paste and fry till the raw smell dissppears
3. Add vegetables and fry till they are little soft.
4. Add 1 cup water, salt and bring to boil. Check salt in water and add MTR pulao masala and vermicilli. Cover and cook till done. Last few min open the lid and cook till water dries out. Switch off the stove and add lemon juice and coriander leaves. Serve Hot.

Type 2
This is the one featured in the photograph


Mix Vegetables : Carrot, peas, french beans, corn
Vermicilli : 1 big cup (~1Pavu) (Roasted to brownish red color)
Oil, Mustard, Curry leaves, salt

Blend to smooth paste
Ginger: 1/2 inch
Garlic: 1/2 clove (we get big size garlic cloves here)
Coconut : 2tbsp
Green Chillies: 5
Coriander Leaves: 1/2 cup (finely chopped)
Mint Leaves : 30-40 fresh leaves
Clove : 1
Cinnamon : 1/2" piece
Marathi Moggu: 1 (optional)


1. Heat oil in a pan and add mustard. Wait till it stops popping.
2. Add vegetables and fry for 2 mins. Add the paste and continue to fry till the raw smell dissappears
3. Add salt, water and bring to boil. Check salt levles.
4. Add vermicilli, mix, cover and cook
5. When very little water remains in the pan, open the lid and cook for next 2 mins.
6. Switch off the stove and let the flavors settle down. Serve warm with your choice of raita/yogurt salad.

Pumpkin, Chickpeas and Lemon Grass soup ~

Ingredients :
Pumpkin : 1 wedge, cut into 1" pieces
Cooked Kabul Chana(Chickpeas): 3 tbsp
Onion: 1/2 diced
Garlic: 1/2 minced
Lemon grass pith : 1/2 inch (pound it with the back of knife)
salt and pepper for seasoning
Olive oil for sautee

Fry onions and garlic in olive oil till the raw smell dissappears. Add pumpkin pieces and fry for 2-3 mins.  Add cooked chana dal, lemon grass pith and 2 cups of water. Bring to boil. When pumpkin pieces are soft, switch off the stove. Take out lemon grass pith. Remaining ingredients should be blend to smooth paste. You can dilute it if needed with little more water. Add salt and pepper. Warm the soup before you drink. Enjoy it with garlic bread or any other accompaniment.

Mattress from Sarees ~ for DIY Carnival

I saw this event when it got closed sigh! :( How did I miss it? well..I missed it, that's all.... But, I would still like to post the entry and link to DIY Carnival at The Key Bunch . Check out some cool DIY entries.

I have recycled my old sarees earlier also and still using the old one from past 7 years. I have made it again using 

2 old sarees
2 old blankets

Fold all blankets which you use as stuffing. Alternatively you can use very old sarees too. Choose two sarees which are fairly in good condition and use it as a cover. Fold everything into similar size and sew the edges using over sewing stitch . Stitch the mattress in the middle and at few more places  so as to keep all the layers intact. That is all you need to do! and your mattress is ready to use.

Enjoy making it and recycle  your old sarees and bedsheets. You can make table runners, place mats etc with cotton sarees. Razai (bed quilt) sticthed with old cotton sarees make a very cozy blanket for your cold nights. DIY it and see your self......