Prep time : 15 mins. Cooking time : 10 mins. Serves : 2
Ingredients:
- Fine Rava / Bombay Rava - 1 1/2 cups
- Oil - 4 TBSP
- Onions chopped- 1 large
- Tomato - 1 large - chopped
- Veggies chopped - 1 cup ( I used cauliflower, carrots, beans, peas)
- Capsicum - 1 chopped
- Green chillies - 2 or 3
- Vangibhath powder - 2 tsp (See the recipe for Vangibhath for the spice powder mix)
- Salt - to taste
- Tempering ; Mustard powder, urad dal (1 tsp), curry leaves
- Coriander leaves & Lemon juice, roasted cashews(opt.) - to garnish
- Asafoetida / Hing - a generous pinch
- Turmeric - a dash
- Hot water - 3.25 cups
Method:
1) In a deep bottomed pan, add half the oil. Prepare the tempering with mustard seeds, curry leaves, urad dal, green chillies. When the dal slightly browns, add the asafoetida, turmeric and the sooji (semolina) immediately. Fry till the rava / semolina turns warm and emanates a nice aroma- take care not to burn it though. Transfer t a plate and cool
2) In the same pan again, heat the remaining oil. Once hot, add the onions, tomatoes and requiste salt. Saute till the onions brown and the tomatoes turn mushy. Now add the chopped capsicum (bell pepper) and the chopped veggies and the Vangibhath powder. Saute again. Add 3 cups of boiling water and cook covered for 6 - 8 mins till the veggies are cooked. Tip : I blanch the veggies for 10 mins in a microwave and add them thereby saving precious fuel and time.
3) Once the veggies are cooked, slowly add the roasted semolina in a steady stream and mix vigorously into the boiling water- veggie mixture. Add 1/4 cup more boiling water and a TBSP of oil at this stage and mix well. Cover immediately and cook for 8 mins till the sooji is cooked on medium flame.
4) Switch off the flame. Garnish with coriander leaves , roasted cashews and lemon juice and serve immediately with curd. If packing for the lunchbox, add 1 tsp of ghee to the Vangibhath to prevent drying out.
Looks so delicious.
ReplyDeleteWonderful twist to usual Vangibahath,makes me hungry.
ReplyDeleteLooks very good Kalyani..I have made with rice never with rava..very nice..
ReplyDeletethis is new to me, interesting and nice click.
ReplyDeleteHi,
ReplyDeleteI need a favor.
See, my blog posts are not getting updated in the reading list of followers from Google Friend Connect.
Radhika told me you had some similar problem &she solved it for you? Please let me know what the problem with your blog was and what you did to correct it?
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Looks very inviting...
ReplyDeletevery nice Kalyani...never tried with rava though
ReplyDeleteLovely idea for lunchboxes. I make it with vermicelli too.
ReplyDeleteLovely idea for lunchboxes. I make it with vermicelli too.
ReplyDeleteInteresting...never tried this and it looks more inviting!!
ReplyDeletethanks Kalyani for sharing!!
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Wow yummy n flavourful vangibhath sounda interesting!!
ReplyDeleteDelicious and colorful looking raga vangibath. Wonderfully prepared.
ReplyDeleteDeepa
Hamaree Rasoi
wonderful color n such an awesoem yumm dish..
ReplyDeletevery delicious and colouful vangi bhath,never tried this way..nice clicks
ReplyDeleteBeautiful pic..
ReplyDeleteNice click!
ReplyDelete