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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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    Bread Upma - Jiffier than jiffy !

    Bread slices - 8 ( do not remove crust)

    Onions - 3 ( slice thin & long)

    Green chillies - 4 ( slit into 2)

    Tomatoes - 2 – cut into long wedges

    Salt - a pinch if necessary

    Curry leaves - few

    Coriander leaves - few, chopped

    Oil - 2 tbsp

    Dip each bread slice in water for 2 secs, squeeze & keep.

    Heat oil in a kadai, fry onions & green chillies lightly.

    Next add tomatoes & gently fry without allowing to become mushy.

    Finally add the squeezed bread, gently mix & garnish with coriander & curry leaves.

    Serve hot.

    bread upma.jpg



    bread upma old.JPG
     
    Last edited: Nov 6, 2009
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  2. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Venthaya Dosai with Chutney - with Raw & Boiled Rice.

    Venthaya Dosai with Raw Rice:

    This is a Karnataka recipe.

    Raw rice - 4 cups

    Methi seeds - ¼ cup

    Urad dhal - 1 tbsp

    Salt

    Soak urad dhal & methi together & rice separately for 3 hrs.

    Grind urad dhal & methi together first.

    If you grind, gradually adding water little by little, the dough will fluff up well.

    Grind rice separtely, fine.

    Mix both, add salt & allow to ferment for 24 hrs so that methi will not taste bitter & the dosai will be soft.

    Mix the batter well to dosa consistency & spread dosas.

    Drizzle oil around, cover with lid & cook on one side only.

    Venthaya dosai with Boiled rice:

    Boiled rice - 150 gms ( 1 cup minus 1 tbsp)

    Raw rice - 100gms (¾ cup)

    Urad dhal - 100gms ( ¾ cup minus 1 tbsp)

    Methi seeds - 2 tbsp

    Soak the rices separately & urad dhal & methi seeds together separately for 5-6 hrs.

    Grind both mixtures separately in a mixi.

    Mix both, add salt & allow to ferment.

    Make slightly thick dosas or oothappams, as usual.

    Serve with the following chutney:

    Coconut - 1 cup

    Gram dhal - ½ cup

    Red chillies - 4,5

    Oil - 1 tsp

    Tamarind paste - 2 tsp

    Salt

    Jaggery - little (optional)

    To temper:

    Oil - 1 tsp

    Mustard seeds - ½ tsp

    Hing - ½ tsp

    Curry leaves - few.

    Heat 1 tsp oil, fry red chilles & gram dhal till golden.

    Switch off the flame & add coconut.

    When the ingredients have cooled down, grind everything together & temper as given.

     
  3. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Vellai Paniyaram - a Chettinad Classic Snack, unparalleled !

    Raw rice - 1 cup flat or level

    Urad dhal - heap the above cup with just enough

    Salt

    Oil - to deep fry

    Mix the rice & dhal & wash well.

    Soak for minimum 2 hrs & grind as fine as possible adding enough water.

    Add very little salt & make it to dosa batter consistency.

    Heat oil in a kadai, when hot, pour one small ladleful, simmer & deep fry.

    When the underside is cooked, turn over.

    Turning it over repeatedly is not necessary.

    Fry only one at a time.

    Dab with 2, 3 tissues to absorb extra oil.

    Serve with tomato – onion chutney.

    Hints:

    The batter should be slightly more flowy than dosa batter.

    When you pour a small ladleful into hot oil, it will spread to a 3" circle with lacy edges.

    In 1 mte, the underside will cook, flip &cook the other side for about 30 secs.

    It should be soft, not crisp.
    V Paniyaram 2.jpg
     
    Last edited: Jan 4, 2010
  4. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Sweet Potato Chat - to soar up your energy level !

    This is totally oil-free & coconut-free & makes a delightful breakfast with a cup of curds.

    Boiled, deskinned & cubed sweet potatoes - 1 cup

    Chopped onions - 2 tbsp

    Chat masala - 1 tsp

    Lime juice - 1 tsp

    Chopped coriander leaves - to garnish

    Toss everything together & garnish.

    If necessary add a pinch of salt, remembering that chat masala contains salt.
    28thBF SPchaat.jpg
     
    Last edited: Jan 28, 2009
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  5. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Golden brown roast Dosai & Korda - look picture-perfect !

    Boiled rice - 2 cups

    Urad dhal - ½ cup

    Tur dhal - 1 tbsp

    Gram dhal - 1 tbsp

    Salt

    Sugar - very little, 2 tsp

    Oil - to make dosas

    Wash well & soak rices & dhals together for 5-6 hrs.

    Grind adding salt & water to a fine paste.

    Allow to ferment for 8-10 hrs.

    For golden brown colour, add little sugar just before making dosas.

    To make the dosas thin, mix the batter with little water, if necessary to get your desired consistency.

    Pour a ladleful on a hot tava, start spreading from the centre to a thin circle.

    Wait for about 30 secs & then pour oil on the dosa, slightly inside the edge.

    When it looks cooked, pat it flat with the dosa ladle ( dosai thiruppi) – this is to make it uniformly thin.

    Turn it over & pour ½ tsp more oil – this is for making it crisp.

    When crisp, remove & serve with korda..

    Korda:

    ½ kg peeled and chopped small onions

    5 medium sized tomatoes

    1 tsp tamarind paste

    5-8 long red chillies cut into small pieces

    Curry leaves, chopped - few

    salt and jaggery to taste

    Oil - 2 tbsp

    Mustard seeds - 1 tsp

    In 2 tbsp oil temper mustard ,red chillies and cut curry leaves and fry the small onions well.

    Then add the tomatoes and fry till it blends together.

    Then add the tamarind paste, jaggery and salt cook well and remove.
    korda-dosai.jpg
    Note:

    For " rocket Dosai" please refer to " tips".
     
    Last edited: Jan 4, 2010
  6. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Puli Upma - Delicious, but old-fashioned !


    For SBS photos, please go to - http://www.indusladies.com/forums/968320-post7.html

    Rice flour - 1 cup

    Thin tamarind water - 1 ½ cups ( tamarind level is optional)

    Salt, haldi,curry leaves

    To temper:

    Oil - 3 tbsp ( on the higherside)

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Gram dhal - 2 tsp

    Curd chillies, broken - 5,6 (or to taste)

    Hing - 1 tsp
    Soak both dhals in water for 30 mts & drain – this is to make them crisp in tempering.

    Mix flour, tamarind water, haldi, salt & curry leaves.

    Heat oil, temper as given.

    Wait till the curd chillies turn dark brown.
    Add the prepared mixture, stirring continuously.

    Lower the flame when boiling starts.

    Close with a rimmed plate & pour hot water in it.
    When it reaches upma consistency, remove.
    PPongal-5.jpg
     
    Last edited: Dec 5, 2009
  7. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Corn on toast - Specially for the corn lovers.

    Boiled corn kernels - 1 cup

    Milk - 1 ½ cups

    Cornflour - 1 tbsp

    Chilli powder - 1 tsp

    Salt, sugar

    Butter - 1 tsp

    Mozarella cheese - 1 tbsp ( grated)

    Bread slices - 6-8

    Oil or butter to toast

    Mix cornflour with ½ cup of cold milk.

    Boil the remaining milk, add paste & give a boil.

    Add salt, sugar & chilli powder.

    Switch off & add butter & cheese.

    Toast bread slices in a toaster or on a tava using oil or butter.

    Serve with corn.
    corn on toast.JPG
     
    Last edited: Jan 9, 2009
  8. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Khara Bhath - Make it a Sunday Special !

    You can add chopped, boiled mixed vegetables like peas, carrots, beans etc.

    It tastes equally good with just tomatoes.

    Rava - 1 cup

    Onions - 2 – chop fine

    Tomatoes - 2

    Salt, haldi

    Ghee - 1 tbsp

    Grind together:

    Green chillies - 6

    Ginger - 1”

    Garlic - 6 flakes

    Khus khus - 2 tsp

    To temper:

    Oil + ghee - 2 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Cinnamon - 1”

    Cardamoms - 2

    Cloves - 4

    Pepper - 1 tsp

    To garnish:

    Cashewnuts - few

    Curry leaves - few

    Coriander leaves, chopped - 2 tbsp

    Heat 1 tbsp ghee, fry rava for a few mts & remove.

    Heat oil & ghee in a kadai & temper as given.

    Then add curry leaves & onions.

    When the onions are transparent, add the ground masala & haldi.

    Now add 3 cups of water & chopped coriander leaves.

    When it comes to boil, lower the flame & sprinkle the rava, stirring all the time.

    Cook on a very slow flame.

    Cut the tomatoes into 4 pieces.

    Add to the mixture along with the cashews fried in little ghee.

    Stir carefully so that the tomatoes are not mashed.

    Add lime juice to taste.

    Pour 1 tbsp of ghee all over & serve hot.

    Chutney:

    Coconut - ½ cup

    Green chillies - 6

    Ginger - ½”

    Jeera - ¼ tsp

    Salt

    To temper:

    Oil - 1 tbsp

    Mustard seeds - ½ tsp

    Red chilli - 1

    Urad dhal - 1 tbsp

    Onions, chopped - 1 tbsp

    Grind green chillies, ginger, jeera & salt fine.

    Add coconut & grind coarse.

    In a small kadai, temper as given.

    When the onions become brown, add the ground paste & switch off.

    Do not boil & add lime juice to taste.

    Note:

    In the photo I have posted, I have added tomatoes & boiled corn.


    Khara bath.JPG


    IMG_3743.jpg
     
    Last edited: Mar 1, 2011
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  9. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Sago Idli - if you are lazy to grind !

    The very small variety of sago which is used for khichdi is good for this.

    Raw rice rava ( Bombay rava size) - 1 cup

    Sago - ½ cup

    Sour curds - 1 cup

    Water - ½ cup

    Fruit salt - 2 tsp

    Salt

    To temper:

    Oil - 2 tsp

    Mustard seeds - 1 tsp

    Green chillies - 2,3 (chopped fine )

    Cashewnuts - 5,6 (finely chopped )

    Hing powder - 1 tsp

    Curry leaves (finely chopped ) - few (optional )

    Pepper & jeera coarsely powdered - 2 tsp

    Mix rice rava & sago & soak in a mixture of curds, water & salt.

    Allow to stand for 8-10 hrs.

    The dough should be as for rava-idli consistency.

    If not, add a little water.

    Temper all ingredients as given.

    Keep the steamer ready with water boiling in it.

    Grease the idli plates.

    Quickly whisk into the mixture 2 tsp fruit salt with 2 tsp water, pour into idli plates & steam for 10 mtes.

    If you are doing in 2 batches, add fruit salt to each batch separately, just before steaming.

    This is very important.

    Serve this with any chutney of your choice.

    In the photo, it is served with ginger pulikachal ( no: 25 in pachadis thread)
    sago idli.JPG
     
    Last edited: Jan 9, 2009
  10. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Cup idli & Masal kuzambu - idlis continue !

    Boiled rice - ½ cup

    Tur dhal - ¼ cup

    Urad dhal - ¼ cup

    Gram dhal - ¼ cup

    Methi seeds - 1 tbsp

    Sour curds - ½ cup

    Salt

    Ginger - 1”

    Green chillies - 3

    Curry leaves - few, chopped

    Chopped coriander leaves - 1 tbsp

    Pepper – 1 tsp

    Gingelly oil - 2 tbsp

    Mustard seeds - 1` tsp

    Fruit salt - 2 tsp

    Wash soak rice, dhals & methi seeds for 3 hrs.

    Grind adding sour curds & salt to a pste.

    Ferment for 8 – 10 hrs.

    Add whole pepper, minced ginger & green chillies, curry & coriander leaves.

    Heat oil, add mustard seeds, splutter & add.

    Keep small greased cups ready & hot.

    Add fruit salt when the water in steamer is boiling.

    Steam it immediately.

    Potato masal kuzambu:

    Potatoes - 4 (boil, peel & cube big)

    Onions - 2 ( chop)

    Grated coconut - 1/4 cup

    Ghee - 1 tbsp

    To fry in 1 tsp oil :

    Coconut - 2 tbsp

    Red chillies - 3,4

    Dhaniya - 2 tsp

    Pepper - ½ tsp

    Small onions - 5,6 ( peeled)

    & Grind to a paste with:

    Garlic - 5,6

    Jeera - ½ tsp

    Tamarind paste - 2 tsp

    Add 1 cup of warm water to grated coconut & extract milk.

    Heat ghee, fry the onions well & add the paste .

    After the paste is fried to remove the raw smell add 1 cup of water &

    boil adding potatoes & salt.

    When everything has blended well, add coconut milk & simmer for a few mts.

    In the photo, it is seved with tomato kuzambu.
    Cup idli.jpg
     
    Last edited: Jan 9, 2009
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