Rava sheera (seera)

A wonderful dessert that can be prepared in minutes. It does not require much advance preparation, and can be whipped up even at short notice. Rava sheera is traditional, yet modern in its simplicity, making it a sheer delight.


1 cup semolina (rava)
1/2 cup ghee
1/2 cup warm milk
1 cup sugar
1 tbsp chopped raisins (kismis)
1 tbsp chopped cashewnuts (kaju)
1 tsp cardamom (elaichi) powder

For The Garnish
1/2 tsp cardamom (elaichi) powder
1 tbsp raisins (kismis)
1/2 tbsp chopped cashewnuts (kaju)

  1. Heat the ghee in a broad non-stick pan, add the semolina and sauté on a slow flame for 6 to 8 minutes. , while stirring occasionally.
  2. Add the milk, 2½ cups of hot water, mix well and cook for 1 to 2 minutes, while stirring continuously.
  3. Add the sugar, raisins and cashewnuts and mix well. Cover and cook on a slow flame for 5 to 7 minutes, while stirring occasionally.
  4. Add the cardamom powder, mix well and cook on a medium flame for 1 minute.
  5. Serve immediately garnished with cardamom powder, raisins and cashewnuts.

Rabbit meat curry


Rabbit meat – 1kg
Turmeric powder – 1tsp
Red chilly powder – 1tsp
Salt – 1tsp
Ginger – 1 inch piece (cut into small pieces)
Garlic – 5 cut into small pieces
Onion – 2 cut length wise
Curry leaves – a few
Black pepper – 3 tsp
Oil – 1 tbsp

1.      Clean the rabbit meat and pat dry

2.      In a kadai mix rabbit meat, turmeric powder, red chilly and salt. Mix it is nicely with hand

3.      Cook this for 5 min.

4.      While it is cooking take heat another kadai and add oil.

5.      To this add curry leaves, ginger & garlic, sauté for a min

6.      Now add onion and sauté till it becomes transparent.

7.      Switch off the burner and add 2tbsp black pepper and mix well.

8.      Add this to the rabbit meat which is cooking in a separate kadai and mix well.

9.      Cover the lid and cook for 5 min.  

10.  So at this level if you fell you can add a half or 1 tsp more black pepper.

11.  Cook for another 5 min or till the meat is cooked and there is thick gravy. 

Note : rabbit meat has a very fishy smell, pepper is put in abundance to overpower this.