3. Tricolour Rava Cake
Ingredients
1 cup rava (semolina, suji)
5 cups sugar
4 cups milk
1 cup ghee
½ tsp cardamom powder
A pinch of green and orange edible food colour
½ tsp ghee for greasing the plate.
Method
1. Mix the rava, sugar, milk, ghee in a kadai and heat the same.
2. When the sugar melts completely, divide the mix into three equal parts. This is your base.
3. In a small mixing bowl, add 1 tsp milk or water and add the green colour and in another bowl, make the orange colour and keep aside.
GREEN LAYER
In a kadai, take out first portion of the base, add the green colour and heat the same. Add cardamom powder,cook the same till it starts leaving the sides of kadai. Transfer the same into the greased plate and spread evenly.
WHITE LAYER
Take out the second portion of the base, add cardamom powder, cook the same in a kadai till it starts leaving the sides of kadai and transfer them on the green layer evenly.
ORANGE LAYER
Now add the third portion of the base, add cardamom powder, orange colour, cook the same in a kadai till it starts leaving the sides of the kadai and transfer the same on to the white layer and spread evenly.
Ensure that it should not become hard. If it becomes hard, it will be difficult to cut.Allow to cool and cut into the desired shape. The tricolor rava cake is ready.
4. Tricolor Cocktail Idlis
Ingredients
3 cups Idli batter
2 tbsp Tomato chutney
2 tbsp green Coconut chutney
1/4 tsp Cooking soda*
oil,to grease the idli stand
for Tomato chutney:
2 ripen Tomatoes
2 tbsp grated fresh Coconut
4-5 Byadige Red chillies**(or regular Red chillies)
2 tbsp Chana dal
1 tsp Tamarind pulp
1 tsp Oil
Salt to taste
for Green Coconut chutney:
1 small bunch Coriander leaves
1/2 small bunch Mint leaves
1/3 cup grated fresh Coconut
4-5 Green chillies
1 tsp Tamarind pulp
Salt to taste
Method
Tomato Chutney:
Heat oil in a kadai and add chana dal and roast until red and add red chillies and roast them until red and remove them and keep aside.Cool it.
In the same pan add chopped tomatoes and fry until they become soft.Add tamarind pulp while it is still hot and switch off the flame.Cool it.
Grind all the roasted ingredients with mushy tomatoes,coconut and salt to a fine paste.Add little water if needed while grinding,keep the chutney thick.
Green Coconut Chutney:
Grind mint leaves,coriander leaves with grated coconut,green chillies,tamarind pulp and salt to a fine paste.Add little water while grinding,keep the chutney thick.
To make Tricolor Idlis:
Divide the Idli batter into 3 equal portions(1 cup each) into 3 different vessels.
Add 2 tbsp tomato chutney to one portion and 2 tbsp green coconut chutney to another portion and leave the 3rd portion as the plain idli batter.Do not add more chutney,but if you want slight more prominent color add little more but not much.
Mix the tomato chutney and green chutney nicely into their respective batters until you get uniform orange and green color as shown in pictures.
Before steaming add a pinch of cooking soda to each portion and mix nicely.This ensures that you get nice soft and fluffy idlis.
Grease the impressions of button idli stand with oil slightly.
Make your steamer/cooker(without whistle) ready and heat some water in it.
