Leftover Rava upma to Rava Fingers

Sending this to PJ 'S Scrumptious delight from leftovers event

Ingredients

Leftover Rava upma  : 1 cup
Corn flour                 : 1 tbsp
Bread crumbs            : 1/2 cup
Oil


Method

Dissolve corn flour in water and mix well.
Mix Rava upma with little hot water , make a dough , spread it on a flat plate and cut into strips.
Take a rava strip ,dip it in the corn flour mixture , roll it on bread crumbs and deep fry in hot oil till golden brown.
Serve hot with tomato sauce.

Sothi Kuzhambu

Sending this to Ayeesha's Iftar Moments event

Ingredients

Chopped vegetables   : 2 cups( carrot,potato,beans,durmstick, green peas,cauliflower)
Chopped onion          : 3/4 cup
Chopped tomato       : 1/2 cup
First coconut milk(Thick)    : 1 cup
Second coconut milk(Thin) : 3 cups
Green chillies             : 3 nos
Chopped Ginger         : 1 tbsp
Cooked moong dal     : 1/2 cup
Coriander leaves         : 1/4 cup
Lemon juice                : 1 tbsp
Salt

Method

Grind ginger & green chillies to fine paste and keep aside.
Put chopped vegetables, chopped onions in second coconut milk and let it boil.
When vegetables are half cooked ,add chopped tomatoes and cook till vegetables are soft. 
Add cooked moong dal, ginger-green chilly paste,salt and mix well.
Add first/thick coconut milk ,gently mix to prevent curdling.
When sothi boils again switch off flame, add lemon juice and coriander leaves.
Mix and serve with plain rice or Idiyappam..

Sending this to suma's side dishes from India event

Sago Bagala Bath

Sending this to CWS- Sago guest hosted by Nilou of kitchen samraj started by priya 

Ingredients

Sago           : 2 cups
Curd/yogurt : 11/2 cups
Green chilly  : 1
Red chilly     : 1
Mustard seeds : 1 tsp
Cashew nuts    : 1 tbsp
Raisins            : 1 tbsp
Water              : 31/2 cups
Oil                  : 1 tsp
Salt
Coriander leaves
Curry leaves 

Method

Wash and soak sago in 31/2 cups of water and cook in pressure cooker till done.
Heat oil in a pan and temper it with mustard seeds, curry leaves, chopped green chilly and red chilly .
Add it to the cooked sago.
Add yogurt ,salt and mix well.
Then add raisins and cashewnuts and chopped coriander leaves and serve.
 

Gobi Paratha

Sending this to Sara's party Treat event

Ingredients

Wheat flour : 2 cups
Cleaned & grated cauli flower : 11/2 cups
Finely chopped coriander leaves : 1 cup
Cumin seeds                              : 1 tbsp
Green chillies ( deseeded)           : 3 (chopped)
Salt


Method

Mix grated cauli flower, Coriander leaves, cumin seeds, green chillies, salt and keep aside.
Knead wheat flour adding salt and required water to firm dough and let it rest for 1/2 an hour.
Take a lemon sized ball from dough for each paratha and stuff 2 tbsps of cauli flower mixture in the center.
Make into round shape and roll it out .
Some of the filling may come out but that's really tastes great for me.
Cook the parathas with little oil on hot tawa until both sides are golden brown .
Serve with any side dish or tomato sauce.