Orange Sooji Halwa
Orange Sooji Halwa.
Sooji / Semolina Rava is lightly fried in ghee. It is then boiled in orange juice along with freshly chopped orange and roughly chopped nuts. Serve orange sooji halwa hot or cold.
Makes: around 4 Servings of Orange Sooji Halwa.
Ingredients:
Sooji / Semolina 1 Cup
Cardamom Powder a big Pinch
Orange 1 Large
Orange Juice 2 Cups
Sugar 1/8 Cup
Almonds 5
Pecans 3
Ghee 1 tsp
Method of preparation:
Remove the skin and chop orange into sections. Squeeze the flesh for any excess juice.
Blanch the almonds and remove the skin.
Roughly chop almonds and pecans.
Heat half tsp of ghee in a pan, add sooji and fry on low flame for few seconds and remove from heat.
Bring to boil orange juice with around half a cup of water in a sauce pot.
When juice starts to bubble, add remaining ghee, cardamom powder, sugar and sooji.
Lower the heat and fold in the chopped fresh orange, almonds and pecans.
Remove the sauce pot from heat and keep covered for around 5 minutes for sooji to cook.
Uncover, mix thoroughly and serve orange sooji halwa hot or cold.
Notes: Make sure sooji is cooked well before removing from heat.
Suggestions: Adjust sugar according to your preference. If using sweetened orange juice, adjust sugar accordingly.
Variations: Add your choice of nuts to the orange sooji halwa.
Other Names: Orange Sooji Halwa.
Sooji Dosa
Sooji Dosa.
This is instant dosa prepared with sooji and plain flour. The batter doesn’t need any fermentation. Cumin and chillies are added to the dosa batter and is then poured onto hot flat pan and roasted till dosa turns golden brown. Serve sooji dosa with any pickle or chutney or with sambar.
Makes: around 8 Sooji Dosa
Ingredients:
Sooji 1/4 Cup
Maida / Plain Flour 2 Tbsps
Plain Yogurt 2 Tbsps
Cumin Seeds 1/8 tsp
Green Chiles 1 – 2
Curry Leaves few Sprigs
Salt to taste
Oil few tsps
Method of preparation:
Remove stems, wash and finely chop the green chiles.
Wash and tear the curry leaves.
In a mixing bowl, mix together sooji, plain flour, yogurt, green chiles, curry leaves, cumin seeds and salt.
Add enough water to make it somewhat thin batter.
Leave the batter aside for around 20 minutes.
Adjust the consistency of the batter with water so that it is thin and pour-able.
Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of sooji dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 6 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining sooji dosa batter.
Serve sooji dosa with sambar or with any chutney of your choice.
Notes: Make sure sooji dosa is cooked well before removing from heat.
Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin and adjust with sooji. If dosa comes thick, make sure batter is not too thick, and adjust the batter accordingly with water.
Variations: You can also add finely chopped onion or chopped nuts like cashews to the sooji dosa batter.
Other Names: Sooji Dosa.
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