Tamarind Pindi

All ready I posted rice rava pindi. Like pulihora, there are different types in it. Though its preparation looks like pulihora, and both are made of rice, have different tastes. So dont skip. Try once. This is a very good option for lunch box. 

Ingredients:

- rice rava                    1 cup
- salt
- water                          2 cups
- tamarind                     marble size
- turmeric                      1/4 tsp
- oil 1tsp

Tempereing

- 1 tbsp oil
- cashew (opt)
- 1 tsp split channa dal
- 1 tsp peanuts
- 1 tsp split urad dal
- 1 red chilli 
- 1/4 tsp mustard seeds
- 1 tsp sesame seeds
- 1/4 tsp jeera
- 3 curry leaves
- 2 green chilies
- pinch of hing(opt)

Procedure

-take deep pan/pressure cooker with 2cups of water and boil it.
- when boiling  add salt, turmeric and 1 tsp of oil and check the water taste. If the water is not salty add little more. Lower the flame and add rava slowly  with continuous stirring. Now put the lid and whistle  and wait for 5 more min. 
- turn off the flame. When it becomes cool, make it loose. 
- meanwhile soak the tamarind in little water and extract the juice.   Now boil it till it bubbles. Add it to pindi. Mix well. It must be little bit sour. 
- now add tempering.

Tempering:

-take oil in a wide pan (khadai) and heat it. Add  peanuts, cashew, channa dal, urad dal, mustard seeds, jeera, red chilli one by one. Fry them till the urad dal turns into light yellow colour. Now add curryleaf, cut chillies and fry till the chillies turn into pale. Now add sesame seads and hingh.
-now add this to pindi and mix well.
-taste it. If necessary, add salt or tamarind juice.
-ready to eat.

Tips:

- you  make rice rava and store for further use. For rava grind rice into rava (smaller than wheat rava) and seve it to seperate flour.
- if the cooked rava is sticky and it is not becoming loose next time add 1more tsp oil to the boiling water.
- if you have tamarind puree you can use it.

Lemon Pindi

All ready I posted rice rava pindi. Like pulihora, there are different types in it. Though its preparation looks like pulihora, and both are made of rice, have different tastes. So dont skip. Try once. This is a very good option for lunch box. 

Ingredients:

- rice rava                    1 cup
- salt
- water                          2 cups
- lemon
- turmeric                      1/4 tsp
- oil 1tsp

Tempereing

- 1 tbsp oil
- cashew (opt)
- 1 tsp split channa dal
- 1 tsp peanuts
- 1 tsp split urad dal
- 1 red chilli 
- 1/4 tsp mustard seeds
- 1 tsp sesame seeds
- 1/4 tsp jeera
- 3 curry leaves
- 2 green chilies
- pinch of hing(opt)

Procedure

-take deep pan/pressure cooker with 2cups of water and boil it.
- when boiling  add salt, turmeric and 1 tsp of oil and check the water taste. If the water is not salty add little more. Lower the flame and add rava slowly  with continuous stirring. Now put the lid and whistle  and wait for 5 more min. 
- turn off the flame. When it becomes cool, make it loose. Now add tempering.

Tempering:

-take oil in a wide pan (khadai) and heat it. Add  peanuts, cashew, channa dal, urad dal, mustard seeds, jeera, red chilli one by one. Fry them till the urad dal turns into light yellow colour. Now add curryleaf, cut chillies and fry till the chillies turn into pale. Now add sesame seads and hingh.
-now add this to pindi and mix well.
-add lemon juice as per your taste.mix well. It must be little bit sour. 
-taste it. If necessary, add salt or lemon juice.
-ready to eat.

Tips:

- you  make rice rava and store for further use. For rava grind rice into rava (smaller than wheat rava) and seve it to seperate flour.
- if the cooked rava is sticky and it is not becoming loose next time add 1more tsp oil to the boiling water.

Rice rava pindi

All ready I posted rice rava upma. But this pindi is a typical one with different taste.  Even many Indians doesnt know this. Like pulihora, there are different types in it. This is a very good option for lunch box. Let start with primary one.

Ingredients:

- rice rava                    1 cup
- split moong dal          1/4 cup
- salt
- water                          2 cups
- roasted channa dal
       powder                  2 tsp
- ghee                            1 tsp
- mango pickle

TEMPERING

- 1 tbsp oil
- 1 tsp split urad dal
- 1 red chilli 
- 1/4 tsp mustard seeds
- 1/4 tsp jeera
- 3 curry leaves

PROCEDURE

-take oil in a deep pan/pressure cooker and heat it. Add  urad dal, mustard seeds, jeera, red chilli one by one. Fry them till the urad dal turns into light yellow colour. Now add curryleaves. 
-now add 2cups of water, moong dal and salt and boil on high flame.
- when boiling check the water taste. If the water is not salty add little more. Lower the flame and add rava slowly  with continuous stirring. Now put the lid and whistle  and wait for 5 more min. 
- turn off the flame. When it becomes cool, make it loose. Now add roasted channa dal powder, ghee and mango pickle. as per your taste.
-ready to eat.

Tips:

- you  make rice rava and store for further use. For rava grind rice into rava (smaller than wheat rava) and seve it to seperate flour.
- you grind the roasted channa dal and store the powder for further use. It is a good combination even with rice and pickle also.
- depending upon your taste, you can mix any pickle. But best taste comes with mango pickle ( avakaya or magaya) only.
- if the cooked rava is sticky and it is not becoming loose next time add 1more tsp oil to the boiling water.