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Tasty tiffins , Tastier snacks!

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kollu Dosai & Kara Chutney - Not a common dosai, at all !

    Kollu ( horse gram ) - 1cup

    Boiled rice - 4 cups

    Methi seeds - 2 tsp

    Oil

    Salt

    Mix kollu, rice & methi seeds.

    Wash well & soak together for 6 hrs.

    Grind to a very fine paste, using the soaked water.

    Ferment the batter for minimum 8 hrs.

    Make slightly thick dosais, using less oil.

    Spread on a hot tava, add very little oil & cook covered.

    Open, when the underside is cooked, turn over, cook for a minute & remove.

    In the photo, it is served with Kara Chutney given in

    http://www.indusladies.com/forums/showpost.php?p=11639&postcount=59

    You can serve with any spicy chutney of your choice.
    kollu dosai.JPG
     
    Last edited: Jan 6, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chiwda - the Gujarathi counterpart to S I Mixture !

    Poha - 250 gms ( thin variety, specially availabe for chiwda)

    Roasted peanuts - 1 cup

    Fried gram - 100 gms ( puffed gram or pottukadalai)

    Cashewnuts - 100 gms

    Raisins - 100 gms

    Grated copra - ¾ cup

    Potato - 1 big or 2 medium

    Green chillies - 15-20 ( as per taste)

    Curry leaves - 5,6 small bunches

    Salt - 1 ½-2 tsp

    Chilli powder - 2 tsp

    Haldi - 1 tsp

    Powdered sugar - 6 tsp

    Oil - to deep fry

    Wash, peel & cut potatoes into 1” long thin sticks & immerse in water for 15 mts.

    Rinse in water 3,4 times, changing water every time.

    Drain very well & spread on a cloth.

    Spread kitchen tissues on plates, to spread the deep fried ingredients.

    Heat oil in a kadai & first fry casews & raisins.

    Then fry potato shreds till crisp.

    Next fry green chillies & curry leaves till crisp.

    To fry the poha easily, put a handful or less in a metal strainer, immerse this in hot oil for a minute & remove.

    Repeat poha in batches thus.

    Fried gram, copra & roasted peanuts can be made crisp by just roasting on a dry kadai.

    After the oil in all the fried ingredients is absorbed by the kitchen tissue completely, transfer to a vessel.

    Add haldi, salt, chilli powder & powdered sugar.

    Mix very thoroughly with a ladle & store airtight.
    chiwda.JPG

     
    Last edited: May 20, 2009
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bread with Vegetable Cream - Today's Breakfast in my House !

    Any combination of vegetables from carrot, peas, beans, cauliflower, baby corn can be used.

    Chop the vegetables into small cubes & lightly steam them.

    Cubed & steamed vegetables - 1 cup

    Small onions - 3, 4 finely chopped ( optional )

    Minced green chillies & ginger - 2 tsp

    Maida - 2 tsp

    Milk - 1 cup

    Butter - 1 tbsp

    Salt

    Bread slices - 4

    In a kadai heat butter & before it melts, add onion & green chilli-ginger mince.

    When it is lightly sauted, add maida.

    When it sizzles, add milk, continuously stirring to prevent lump formation.

    Add vegetables & salt.

    Simmer to blend & remove.

    This is vegetable cream.

    Cut bread into 2 slices & deep fry quickly in hot oil. To golden colour.

    Drain well.

    Top with vegetable cream & serve.

    Variation:

    You can toast bread or shallow fry.

    Instead of minced green chillies & ginger, you can use red chilli powder & a pinch of sugar.
    veg cream.JPG
     
    Last edited: Dec 21, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Butter Murukku - the melting wonder !

    Rice Flour - 2 cups

    Urad dhal powder - ½ cup

    Red chilli powder - 1 tsp

    Salt, hing

    Butter - please refer to “ Tips on Savouries”

    Oil - to deep fry

    Mix both flours, sat, butter, hing, chilli powder with butter to bread crumb consistency.

    Now for every handful of this, add water & knead to a soft dough.

    Press in the “ murukku achu” circularly in a plastic sheet.

    Deep fry in batches – hi for 1 mte & then gradually decrease till bubbles stop competely.

    Cool & store.
    butter murukku 1.JPG
     
    Last edited: Jan 6, 2010
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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sheek kababs - host a " kabab factory" !

    These are deep fried in oil.

    Small brown channa - ¾ cup

    Gram dhal - 1/3 cup

    Potato - 1 big

    Onions - 2

    Green chillies - 5, 6

    Salt

    Oil - to deep fry

    Mix both dhals, wash well & soak for 6-8 hrs.

    Boil, peel & mash the potato.

    Chop the onions.

    Drain & adding green chillies, grind the dhals to rava consistency, adding chopped onions instead of water.

    The dough should not be loose as otherwise, it cannot be rolled.

    Take small balls & roll around a skewer as shown in the second picture.

    Heat oil, slowly loosen the kababs & drop them in hot oil.

    Deep fry till brown.

    Serve with puthina chutney & tomato sauce.
    I am posting 3 photos.
    sheek kabab1.jpg
     
    Last edited: Jan 6, 2010
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sheek Kabab - 2

    The dough is rolled around skewers, ready to be deep fried.
     

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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sheek Kabab - 3

    My GD is training under me !
    sheek kabab learner1.JPG
     
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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rava Cutlet - a simple, quick snack.

    Milk - ½ litre

    Bombay rava - 120 gm (slightly less than 1 cup)

    Ghee - ½ cup

    Grated cheese - 100gm

    Chopped green chillies - ( to taste)

    Pepper powder - ½ tsp

    chopped coriander leaves

    Cornflour paste to dip cutlets

    Bread crumbs to roll

    Oil to deep fry.

    Boil milk.

    Add ghee & remove from stove.

    Mix rawa without lumps.

    Put back on fire & stir till rava is cooked.

    Remove , add chopped green chillies, coriander leaves, pepper powder, cheese, salt & mix thoroughly.

    Cool & spread the mixture on a tray, cut into squares.

    Dip in cornflour paste, roll in bread crumbs and deep fry.

    Add salt carefully because cheese contains salt.

    For a variation you can use grated paneer instead of cheese.

    This is tasty and very easy to prepare.
    rava cutlet.jpg
     
    Last edited: Nov 18, 2009
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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Muthiyas - the Favoutite Gujarathi Snack.

    Wheat flour - 1 cup

    Besan - ½ cup

    Oil - ¼ cup

    Lauki - ½ cup

    Red chilli powder - 1 tsp

    Lime juice - 1 tsp


    Sugar - 1 tsp

    Mustard seeds - ½ tsp

    Hing - ½ tsp

    Salt, hing

    To garnish:

    Chopped coriander leaves & grated coconut.

    Grate lauki fine .

    Mix both flours, grated lauki, chilli powder, salt, haldi, sugar & lime juice.

    Add half the oil & knead, to a soft dough, adding water, little by little.

    Make balls & shape into 1” diameter rolls.

    Steam the rolls for 10 mtes.

    Cool, cut the rolls into desired size. – usually 1 “ pieces.

    Heat the remaining oil, temper mustard seeds, add the pieces & saute well for a few mts.

    Garnish with chopped coriander leaves & grated coconut.

    Variation:

    Instead of lauki, you can use mooli ( radish), cabbage finely chopped or even bittergourd grated with skin.
    muthias.JPG

    This photo is with jowar flour + mooli greens.

    mooli greens muthiya 1.jpg
     
    Last edited: Jul 23, 2009
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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rice-Semiya-Cheese Balls – a quick snack with readily available ingredients at home.

    Rice cooked very soft - 1 cup

    Processed cheese - 50 gms ( grated)

    Semiya, broken into small bits - ½ cup

    Cornflour - 1 tbsp

    Minced green chillies - 2 tsp

    Finely chopped coriander leaves - 1 tbsp

    Salt – very little

    Mash rice very well.

    Add all other ingredients & roll into balls.

    Heat oil & deep fry till golden.

    Test fry one ball to make sure it does not break.

    In case it breaks, add little more cornflour.

    Serve with tomato sauce.
    rice-semiya-cheese balls.JPG
     
    Last edited: Jan 6, 2010
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