Ravva laddu ( Suji/semolina/cream of wheat laddu)

Ravva laddu/ suji laddu/ cream of wheat sweet is possibly the simplest and easiest sweet. The basic ingredient for this sweet is ravva or semolina or cream of wheat. Ravva or popularly known as Bombay ravva is available in Indian stores in USA.  Cream of wheat, which is a breakfast porridge ingredient available in USA is a good equivalent to ravva. Sweet balls of the size of a table tennis ball are made using your palms are known as laddus. Ravva along with desiccated coconut powder and sugar is used to make the laddus.

Edible camphor is different from the camphor used for arati etc. You find it in Indian stores.  A very small amount is used along with cardamom powder to give exotic flavor to the sweets.

Making ravva laddu using this recipe is less time consuming and as no milk/condensed milk or khoya (milk thickened by continuous heating in an open pot) is used in the recipe, these laddus have more shelf life. These laddus need not be refrigerated. They can be kept up to 2 weeks outside.

Amount of sugar is optional. If you want sweeter laddus, you may increase the amount of sugar. If the sugar is too grainy, you will have to powder the sugar. Addition and amount of coconut powder is also optional.

           

Ingredients:

•      1 cup coarse suji 
•      1/2 to 1 cup desiccated coconut
•      1 cup sugar
•      3 Tbsp. cashew nuts
•      3 Tbsp. raisins
•      3 Tbsp. almond slices
•      2 Tsp. cardamom powder
•      A little of edible camphor (optional)
•      4 Tbsp. ghee (clarified butter) 

Directions:

1.      In a dry grinder, powder cardamom, edible camphor and two spoons of sugar and set aside.
2.      If necessary, powder the sugar to the consistency of ravva.
3.      Heat ghee in a thick pan.
4.      Add cashew nuts and almonds.
5.      Fry for two minutes.
6.      When the nuts are getting brown, add raisins.
7.      Raisins pop up.
8.      Stop cooking and remove the dry fruits from ghee.
9.      Set aside.
10.      Add suji to the same pan to the remaining hot ghee.
11.      Reduce the heat and mix continuously.
12.      When suji is turning light brown and aromatic, add desiccated coconut.
13.      Keep stirring. 
14.      After cooking for 2 or 3 minutes, add sugar.
15.      Cook for 3 to 4 minutes, stirring continuously.
16.      Add the fried dry fruits and cardamom mixture.
17.      Remove from heat.
18.      Sprinkle about 3 or 4 table spoons of water to the mixture.
19.      Stir continuously from bottom to top.
20.      If necessary sprinkle more water.
21.      When the mixture is still hot, try to make balls using your palms.
22.      Either apply a little bit of ghee or wet your palm occasionally and keep making laddus.
23.      If necessary, you may sprinkle a little more water.
24.      If the mixture turns cold and difficult to make balls, warm up the pan and sprinkle a little water.

Green apple tomatillo subzi ( apple and tomatillo subzi)

Apple is the most popular fruit which may be the reason for the popular saying "an apple a day keeps the doctor away"!

Apples are high in fiber, and many antioxidants. They are very filling. They are high in carbohydrate and sugar content, but they have very low glycemic index. They are rich in vitamin C and potassium which are very beneficial for health.


Health benefits of apples are numerous, like, antioxidant benefits, cardiovascular benefits for blood sugar control, anti-cancer benefits and anti-asthma.

A variety of recipes can be tried with raw apples. Here I am giving a subzi recipe where I have used some tomatillos also to add to the taste and flavor.

In USA, many green apples which are still not ripe are available in abundance. In India, Granny Smith apples, which are available in super markets or some locally grown apples are good for this dish,

 

Ingredients:

•      5 or 6 green apples
•      4 or 5 tomatillos
•      1 inch cinnamon stick
•      1/2 Tsp. jeera seeds
•      1/4 Tsp. turmeric powder
•      1/4 Tsp. chile powder
•      1/2 Tsp. coriander powder
•      2 Tsp. jaggery
•      1 Tsp. sambar powder
•      2 Tsp. oil
•      Salt to taste

Directions:

1.      Dehusk and soak tomatillos in soap water.
2.      Scrub them well so that the gluey stuff is cleaned off.
3.      Wash them well and dice them into small pieces.
4.      Wash and peel apples.
5.      Cut them into uniform pieces.
6.      Heat oil in a thick pan.
7.      Add cinnamon stick and jeera seeds.
8.      Cook for a minute and add tomatillo pieces. 
9.      Mix them well and cook till the pieces are mushy.
10.      Add turmeric, chile and coriander powders and keep stirring.
11.      Add apple pieces and about half a cup of water.
12.      Add jaggery and mix well.
13.      Cover and let cook on low heat.
14.      After about 10 minutes, check the apple pieces whether they are soft.
15.      Add sambar powder and salt.
16.      Cook for about 3 to 4 minutes.
17.      Transfer to serving bowl and garnish with cilantro.

     It is a tasty side dish for rice and roti.