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RAVA IDLI from scratch...Soft, pillowy, spongy, steamed savoury semolina cakes with coconut chutney are a staple in South Indian breakfasts. Unlike the fermented rice & black gram lentil cakes, Rava idlis require very less effort, no fermentation and most importantly no planning ahead. 🌱 For a long time, I have used the Rava idli mix available commercially. But since I have learnt how simple it is to prepare the mix, I make my own. Again, trying to cut down on buying packaged goods, which helps two ways. One, you know what exactly goes in the food you are eating and second, you contribute your bit to the environment by avoiding the packaging material. ✨Recipe✨ Serves 4-5 👥 Ingredients🌱 1 cup rava/sooji/coarse semolina 2-2 1/2 cups plain peanut milk yogurt or any plain yogurt of choice, the sourer the better 1 tsp oil 1 tsp mustard seeds 1 Tbsp chana dal/Bengal gram 1/4 cup cashew bits Sprig of curry leaves, chopped fine 2 medium hot green chillies, minced 1 Tbsp grated ginger 1 tsp plain Eno fruit salt(the blue coloured bottle) 1 cup finely chopped fresh coriander Salt to taste Method♨️ 🔸Heat oil in a pan. Add mustard seeds, allow to splutter. Tip in chana dal, let brown a little. Thrown in curry leaves, green chillies, cashews and rava. Roast on medium heat till the rava starts to brown. But don't let it brown. Turn off heat and let cool. 🔸Add a cup of yogurt and let sit for 5 minutes. 🔸In the meanwhile, grease idli moulds and let the water in your steamer come to a boil. 🔸Add ginger, coriander, salt to the rava idli mix. Add more yogurt gradually to make an easy dropping batter similar to regular idli batter or pancake batter. 🔸Finally, add Eno fruit salt, give a good mix. Caution: Overmixing will eliminate all the bubbles, leaving the idlis rock hard after cooking. So, be gentle, but quick to get fluffy idlis. 🔸Immediately, transfer the batter to greased idli moulds and steam on medium high heat for 10-12 minutes. Wait for 5 minutes before opening the lid of the steamer and also 5 minutes after you open the lid. 🔸De-mould and enjoy hot idlis with fresh coconut chutney or chutney of choice.