LAVI'S DELICACIES

CRISPY RAVA DOSA This is a super easy, instant rava dosa recipe which gives exactly resturant style taste & texture.  The perfection depends on the quality of batter, temperature of the pan & Cooking time. RECIPE: Ingredients for batter: 1cup bombay rava/sooji 1/2 cup rice flour 1/4 cup maida. chopped ginger 1/4" Chopped 3 green chillies 2tsp jeera Little coriander leaves chopped Little curry leaves chopped Salt to taste. METHOD: Step 1: Chop 2 onions & keep aside Mix all the ingredients for batter. Add enough water (3-4cups of water) to have panpole / neeru dosa batter consistency. Batter should be watery.  Step 2: Grease tawa & heat  on a very high flame. Sprinkle some chopped onions on the tawa. Step 3: Pour the batter on hot tawa slightly from height to give netted effect on the dosa.   Sprinkle little oil or ghee on top & fry on high flame till crisp.  Delicious rava dosa is ready.  Se

LEMON CHICKEN Tried this dish my own way & turned out awesome. Simple ingredients used in this dish added awesome flavour & colour to this dish.  This dish goes well as a side dish with rice, fried rice or noodles. This tangy, spicy dish is a perfect treat for your family for weekend dinner.  Recipe: For 1/2 kg chicken pieces Ingredients: 1 tsp ginger garlic paste.  1/2 tsp white pepper powder 1 tsp yellow chilly powder (as per your choice) 1 tsp garam masala 1/4tsp turmeric powder/fresh turmeric piece 1/2 cup hung curds Salt to taste Juice of 1-2 lemons 1 tbsp cornflower 2 tsp olive oil/ghee 1/4tsp mixed dry Italian herbs Method: Step 1: Add all the above mentioned ingredients to cleaned Chicken pieces & marinate  for minimum 2 hours. Overnight is better. I used small piece of fresh turmeric. Step 2: Heat 1 tbsp ghee or oil in a pan & shallow fry these pieces till slight brown. Add few curry leaves while frying.  Deliciou

Vagolen/stingray losun mirin This is my parents favourite curry & my dad often used to get this fish. This fish is called as Thorake in tulu language.   I just love the aroma of this curry as  this fish has unique taste & flavour.   As the name suggests, this curry demands more garlic(losun) & pepper(mirin).  You can include spices as per your choice.  Recipe: For 1/2 kg fish Ingredients for masala: 5 -6 red long chillies 1-2 red short chillies 2 medium onions 5-6 flakes of garlic 1tsp pepper 1/2 tsp geera 1/2tsp coriander Pinch of mustard Pinch of turmeric Tamarind as per your choice 2 tbsp coconut Ingredients for seasoning: 1 small sliced onion Few curry leaves 3-4 flakes of crushed garlic 2 tbsp ghee Method: Step 1: Select fresh fish. Cut ,clean  & keep aside.  Step 2: Grind all the ingredients for masala.   Step 3: Heat 2 tbsp ghee, add sliced onions and garlic.  Fry till slight brown, add curry leaves & add ground masala past

NIVOL/PALADE Nivol with boiled rice is my most favourite comfort food.  This is given especially during postnatal care due to its medicinal properties.  Simple , tangy,  delicious nivol goes very well with boiled rice & any dry side dish. I prefer this with fried fish.  This curry is prepared using ajwain which is excellent for digestion.  Kokum peel I used kokum peels in this recipe. You can use dried vonti sol( dried skin of sour fruit) or tamarind instead.  Use chillies as per your preference.  Recipe: Ingredients for masala: 1 medium size onion 2 flakes of garlic 1tbsp coriander seeds 1/2 tsp Ajwain( voma) 1 tsp pepper 1/2 tsp jeera 1short red chilly or 2 long red chillies.  Pinch of turmeric  2-3 tbsp coconut Very little tamarind (optional) Other ingredients: 1 tbsp ghee 1 onion sliced 3-4 kokum peels Method: Soak 4-5 dry kokum peels (washed)in 1 cup water for about 2 hrs & keep aside. Grind all the above mentioned ingredients for masala to a fine paste.( Use chillies as p

PINEAPPLE SHEERA Sheera or kesari bath is i am sure everyone's favourite.  Sheera prepared with fresh fruits always tastes delicious and you need less sugar while preparing this sheera as fresh fruits are loaded with natural sweetness.  RECIPE Ingredients: 3-4tbsp Ghee 1 cup Bombay rava Few dry fruits of your choice 3/4th cup fresh pineapple pieces 1/2cup sugar Pinch of salt Water Few drops Pineapple essence /pinch of cardamom powder.  METHOD Heat  1 tbsp ghee, add required quantity dry fruits , fry & keep aside. Heat 3 tbsp ghee( use as per your choice) & add 1 cup bombay rava  and fry on a slow flame till it smells good for about 3-4 minutes.  Add a pinch of salt & 3/4th cup pineapple pieces & mix well. Add 3 cups of water & cook for 2-3 mnts. Add 1/2 cup sugar( as per your choice). Mix & take a good boil.  Add either pineapple essence or cardamom powder. Add roasted dry fruits. Mix well & serve hot.  Delicious pineapple sheera

CHICKEN CURRY WITH KORI ROTTI This is my sons most favourite chicken curry as they both  love to eat kori rotti along with this curry. Kori rotti with chicken curry is one of the most loved mangalorean delicacies.   Curry is similar to my previously mentioned curries but with slight variations. Goes very well with kori rotti, sanna, panpole or apams.  RECIPE I have used 1 kg chicken. Extract  1 cup thick coconut milk using 1/2 coconut & keep it aside. INGREDIENTS FOR MASALA 1 Cup coconut 1 large onion 6-8 garlic flakes 2 springs of curry leaves 7-8 kashmiri red chillies or byadagi 2-3 red short chillies 1 tbsp coriander seeds 1/2tsp cumin seeds 1/2 tsp pepper corns Pinch of methi seeds 3 cloves 1/2" cinnamon stick Little turmeric powder Tamarind as per your choice 1cup thick coconut milk.  FOR SEASONING: 1tbsp ghee 1 Sliced onion Few curry leaves METHOD: STEP 1: Extract thick coconut milk using 1/2 coconut.  STEP 2: Dry roast all the ingredients (except

Ragi idli with sambar & chutney Heathy start for new year! Start your day with these healthy idlis which are nutritious & can keep you fuller for longer time.  Ragi is an excellent source of iron & calcium.  Its gluten free & low in calories. Recipe: Ingredients: A 1 cup whole ragi 1/2 cup udad dal 1/2 tsp methi 3/4 cup poha B: 1 cup grated carrot Salt to taste Method: Step 1: Soak all ingredients under A for minimum 3-4 hrs.  Ragi takes longer time to soak.  Grind to fine paste. Add required quantity water to have dosa batter consistency.  Step 2 Keep batter overnight for fermentation. Next day, add  grated carrot, salt to taste & mix well. Pour in greased idli moulds & steam for 10-12 minutes.  Delicious ragi idlis are ready! Serve with sambar & chutney.