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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    Oats-Cereal Idli - taste bhi, nutrition bhi!

    Use quick cooking oats, crushed lightly with hand.

    Any cereal – corn flakes, wheat flakes or ragi flakes can be used. This is also crushed with hand. I used ragi flakes.

    Mix in a bowl:

    Rava - 1 cup

    Crushed oats - ½ cup

    Crushed cereal - ½ cup

    Salt

    Temper in 1 tsp oil:

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Green chillies-ginger minced - 1 tbsp

    Hing a pinch.

    Mix well & add

    Sour curds - 1 cup

    In the meanwhile keep the steamer with water on the stove & keep the greased idli plates ready.

    If the batter is thick, add 1-2 tbsp of water.

    FOR EVERY CUP OF BATTER sprinkle 1 tsp of fruit salt, followed by a tsp of water.

    Whisk well & thoroughly.

    Immediately, transfer ladlefuls to the idli plates, sprinkle little crushed oats+cereal on top & steam for 7-8 mtes or till done.

    Serve with coconut chutney.

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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Re:

    Jiffy Kanchipuram Idli - do I call this, a lazy breakfast???

    Left over idli /dosa batter - 1 cup ( not very thin)

    To the above add:

    grated coconut - 2-3 tbsp ( more to give a good texture)

    Gram dhal soaked for 2 hrs &drained - 2tbsp (optional)

    Dry ginger powder & hing - ½ tsp each

    In 1 tsp oil, temper:

    Lightly crushed pepper & jeera - 1 tsp

    Minced ginger + green chillies - 1 tsp

    In the meanwhile put steamer to boil with a greased plate (as for dhokla).

    Mix the batter well with the added ingredients.

    Just before steaming, add ½ tsp heaped fruit salt & pour 1 tsp water onn it.

    Whisk vigorously for uniform distribution.

    At once steam for 10 mtes.

    Remove, cool & cut.Serve withany chutney.

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Gluten free Bajra Roti - ideal for breakfast!

    Knead to a soft dough:

    Bajra flour - 1 cup

    Low fat paneer - 2 tbsp

    Chopped coriander leaves - 2tsp

    Salt

    Oil - 2 tsp

    Warm water to knead.

    Make 506 balls & rest for just 10 mins.

    Roll or pat with hand between 2 plastic sheets & shallow fry on ahot tava using minimum olive oil.

    This is best served with jaggery or honey. I served with caramel spread.


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