Breakfast lovers would want to try new variety every other day of a week. Atleast i would want to try new dish for each of the seven days in a week. While exploring the options, i got reminded of my childhood favorite snack, rava kitchidi which my mom makes frequently. Kitchidi almost the same ingredients of vegetable biriyani but in less propotion. Let's take a look at the ingredients we need to prepare the kitchidi.
Ingredients:
1 cup rava/semolina
1 cup chopped onions
3/4 cup chopped tomatoes
3 slit green chilies
1 tsp ginger garlic paste
5 mint leaves
1 tsp snauf, optional
1 tsp snauf, optional
1 tsp corriander leaves
2 cloves
1-inch cinnamon stick
1 bay leaf
2 cardamons
2 tbsp oil or ghee
Steps:
1. Rava (semolina) needs to be dry roasted before making kitchidi. This gives a nice flavour as well as the rava doesn't get mashed in the process.
2. In a pan, add a cup of rava and roast it in medium flame. When the rava turns to light brown, switch off the flame and transfer the contents of the pan to a plate and let it cool. If the rava is kept in the hot pan even after putting out the flame, rava gets burnt easily and hence needs to be removed from the pan.
3. Use the same pan to heat oil or ghee as per your preference. Add cardamom, cloves, snauf, cinnamon stick, cloves, bay leaves and saute for a minute until nice aroma comes. I'm going to use fresh bay leaf along with coriander and mint leaves. Hence in this picture, you will not see bay leaf.
4. Add chillies, onions, ginger garlic paste to the pan. Saute for about 6 minutes.
5. Add tomatoes and saute till the tomatoes get mushy.
6. Add chopped coriander leaves, mint leaves to the pan and mix well.
7. Add 3 cups of water to the pan and salt to taste. Let it be in high flame until the water start bubbling.
8. The 3 cups of water added in previous step would have now reduced by 2.5 cups. At this point, add the roasted rava/semolina to the boiling pan slowly. This step should be done carefully to avoid forming lumps. While you add the rava, keep stirring constantly and quickly so that there are no lumps.
9. It might look like there is more water than required. But we are going to cook the rava in steam now.
10. Close the pan with a lid and switch off the flame.
11. Open the pan after about 10 minutes. Now, you will see the excess water is absorbed by rava and it gets cooked well.
12. Give it a good mix from the sides to the bottom of the pan.
13. Add some ghee or few drops of oil as desired and mix it well in high flame for 2 minutes. Remove the pan from the flame.
14. Rava kitchidi is ready to serve. I'm gonna have it for dinner along with coconut chutney!
2 cloves
1-inch cinnamon stick
1 bay leaf
2 cardamons
2 tbsp oil or ghee
Steps:
1. Rava (semolina) needs to be dry roasted before making kitchidi. This gives a nice flavour as well as the rava doesn't get mashed in the process.
2. In a pan, add a cup of rava and roast it in medium flame. When the rava turns to light brown, switch off the flame and transfer the contents of the pan to a plate and let it cool. If the rava is kept in the hot pan even after putting out the flame, rava gets burnt easily and hence needs to be removed from the pan.
3. Use the same pan to heat oil or ghee as per your preference. Add cardamom, cloves, snauf, cinnamon stick, cloves, bay leaves and saute for a minute until nice aroma comes. I'm going to use fresh bay leaf along with coriander and mint leaves. Hence in this picture, you will not see bay leaf.
5. Add tomatoes and saute till the tomatoes get mushy.
6. Add chopped coriander leaves, mint leaves to the pan and mix well.
7. Add 3 cups of water to the pan and salt to taste. Let it be in high flame until the water start bubbling.
8. The 3 cups of water added in previous step would have now reduced by 2.5 cups. At this point, add the roasted rava/semolina to the boiling pan slowly. This step should be done carefully to avoid forming lumps. While you add the rava, keep stirring constantly and quickly so that there are no lumps.
9. It might look like there is more water than required. But we are going to cook the rava in steam now.
10. Close the pan with a lid and switch off the flame.
11. Open the pan after about 10 minutes. Now, you will see the excess water is absorbed by rava and it gets cooked well.
12. Give it a good mix from the sides to the bottom of the pan.
13. Add some ghee or few drops of oil as desired and mix it well in high flame for 2 minutes. Remove the pan from the flame.
14. Rava kitchidi is ready to serve. I'm gonna have it for dinner along with coconut chutney!
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