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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 Staff Member IL Hall of Fame

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    Garlic Dosai - provides a spicy change!!

    Dosa batter - 2 cups

    To fry in 1 tbsp oil, in the following order:

    Finely chopped garlic - 2-3 tbsp (or more to taste)

    Finely chopped ginger - 1 tsp

    Finely chopped onions - 3 tbsp

    When aroma starts coming, lower the gas & add:

    Red chilli powder - 1 tsp

    Haldi, hing, little salt

    Black salt - ½ tsp

    Soya sauce - 1 tsp (optional)

    Saute to mix & switch off.

    Cool completely & add to dosa batter.

    Make dosas using oil - will not be very thin because of the added ingredients.

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  2. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Double Decker Idli - impress your family & friends!

    Make masala, fairly dry, quite spicy with potatoes, onion & tomatoes.

    In any greased aluminium mould, first place a layer of masala & over that pour idli batter.

    Steam for 5-7mtes.

    Cool & unmould.

    I used a ringmould & muffin tins.

    Friends, you may think that my presentation is 'bizarre'!:hide:
    This is the result of my watching the Master Chef Programme - Australia & India, faithfully!!:biggrin2:
    nov 10 005.jpg
     
  3. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    `Bhavanagar Gathiyas - don’t blame me if you can’t stop munching them!

    I saw this on a TV programme – superb is the only word!

    Whisk together, till almost white in color;


    Hot oil - ½ cup

    Water - ½ cup

    Cooking soda - ¼ tsp

    Salt

    Pepper powder - 1 tsp

    Shajeera - 1 tsp

    Hing - ¼ tsp

    Sugar - ½ tsp (optional)

    Now add

    Besan - 1 ½ cups

    Gradually, stirring in one direction only, to get a soft dough.

    Then deep fry in oil, proceeding as for

    Karasev( ganthiyas)
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    Last edited: Dec 24, 2010
  4. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Rajma-American Corn Kabab - a different combo!!


    Mix together


    Boiled, peeled, mashed potatoes - 2, medim

    Rajma - ¼ cup,soaked for 8 hrs, drained, boiled till soft & crushed coarsely

    American sweet corn - 2 tbsp, crushed

    Green chilli – ginger paste, salt & red chilli powder to taste

    Heat 1 tbsp gee ; sauté

    Chopped onion - 2 tbsp

    Jeera ½ tsp

    Switch off when lightly browned.

    Add the above to potato-corn mixture with

    Cornflour - 2 tsp

    Bread crumbs - 2 tbsp

    Shape into tikkis

    First roll in dry cornflour & then dip in bread crumbs.

    Deep fry in hot oil.


    nov 10 090.jpg


    nov 10 093.jpg
     
  5. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Khatta Dhokla - fool proof!!

    Parboiled rice - 1 level cup

    Heap the above with raw rice

    Gram dhal - 1 cup

    Heap the above with urad dhal.

    Wash & soak rices + dhals in water for 4-6 hrs.

    Drain & grind coarse with sour curds to a batter.

    Allow to ferment for 8-10 hrs.

    Then proceed as for cabbage dhokla.
    http://www.indusladies.com/forums/1564491-post73.html

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  6. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Carrot dosai - nutrition+appealing to the eye!

    Dosa batter - 1 cup

    Fry in 2 tsp oil:

    Minced onions - 1 tbsp

    Minced garlic,ginger, green chillies, each - 1 tsp

    Red chillipowder & dhaniya powder - 1 tsp, each

    Finely grated carrot - 4-5 tbsp

    Switch off & cool.

    Add to dosa batter & make dosas. Serve with plain curds.

    carrot dosaiN.jpg
     
  7. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Bajji Chilli Kachori - serve with tea!!

    The method is the same as given for

    Khasta Kachori (1)

    Khasta Kachori (2)

    The outer dough & filling are slightly different.

    Outer dough:

    1 cup maida + 4 tbsp oil + just enough water

    Keep for 30 mtes.

    Filling:

    Mix together:

    Finely chopped - 3 bajji chillies

    Boiled peas - ½ cup

    Freshly grated coconut - 3 tbsp

    Garam masala - 1 tsp

    Salt, sugar, lime juice

    Chopped coriander leaves - 4 tbsp


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  8. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    ‘Go-Green’ Dosai - is ‘Go-Green’ not our new mantra?

    Dosa Batter - 2 cups

    In 2 tsp oil, lightly sauté, in a pan:

    Chopped mint, coriander & curry leaves - ½ cup

    green chillies - 3-4 (or to taste)

    Onions, chopped - 2 tbs (optional)

    Grind the above to a paste & add to batter. Check for salt.

    Make dosais as usual.


    14th oct 10 004.jpg
     
  9. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Multigrain(Navadhanya) Upma - if in bread & roti, why not in upma??

    I used mainly whole lentils & not cereals. The photo shows the names of the ingredients.

    You can omit any one lentil or two, by choice.

    In navadhanyams, wheat & black til are also included. Though not shown in the photo, I dded them also, the next time I made the mix.

    Take equal amounts of all lentils & roast on a dry kadai till light brown. If on a low flame, you can roast them together.

    Cool & crush in a mixi, not too fine. Sieve with a rava sieve. The grains should be rava size.

    Follow the recipe as in
    http://www.indusladies.com/forums/s...1-step-by-step-photos-tiffins.html#post967072

    This takes 2 cups of water, unless you grind it fine. It is preferable to cook it in a vessel, inside the pressure pan. Afteer the first whistle, simmer & cook for 10 mtes. Open only after 10 mtes & fluff it up with a fork.


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  10. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Alu Sev - a quick Gujarathi snack.

    Believe me, with totally different masalas, it tastes very much unlike our omapodi. I think lime juice gives an interesting twist!

    Booil, peel & mash fine a medium potato.

    Besan - 1 cup

    Mashed potato - ¾ cup

    Red Chillli powder - 1 tsp

    Green chilli-ginger paste - 1 tsp (grind fine, mix with water & strain – the liquid should be added to prevent the sev from getting blocked in the sev-press.). This ingredient is optional.

    Lime juice - 1 tsp (this gives a nice, mildly tangy taste)

    Salt, haldi, hing

    Hot oil - 1 tbsp

    Knead to a dough using plain water or the strained water, given above.

    Heat oil; when very hot, press directly using sev press; gradually simmer the gas, flipping twice or thrice for uniform cooking. Bubbles will stop when completely cooked.

    Remove to a kitchen-tissue, cool thoroughy & store airtight.


    alu sev.jpg
     
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