Tiffins

Discussion in 'Recipe Central' started by Surya, Dec 30, 2005.

  1. Surya

    Surya Senior IL'ite

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    Corn Dosa
    =======

    Ingredients :

    Corn Kernels - 3 cup
    Rice flour - 1 cup
    onion - 1
    green chilli - 2
    ginger - small piece
    curry leaves
    salt as per ur requirement

    Method :

    Grind the kernels in the grinder with little water till it becomes soft.
    To this add rice flour and salt and make the batter.
    Saute the onion greenchilli, ginger and curry leaves with little oil.
    Add the sauted onion and other thing to the batter.
    Now the batter is ready to make dosas.
    Make dosas on the tawa and cook on both sides by adding little oil.

    This Dosa will be very soft and a little bit sweet, so some
    spicy chutney will be suitable side for this dosa.

    Regards,
    Surya.
     
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  2. sonia

    sonia Bronze IL'ite

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    vegetable samosa

    vegetable samosa

    Preparation time: 1 hour
    Ingredients:


    • 4 Potatoes medium size
    • 1 Onion finely chopped
    • 1/4 cup green peas
    • 1 small piece ginger, grated
    • 2 tsp fresh lime juice
    • 1 garlic grated
    • 2 green chili (or to taste)
    • 10-15 dried pomegranate (anardana) seeds (optional)
    • 1/4 cup coriander (cilantro) leaves, finely chopped
    • 8-10 raisins/cashew nuts
    • 1.5 cup plain flour, bleached (maida)
    Spices:


    • 1/2 tsp garam masala (or to taste)
    • 1 tsp red chili powder salt to taste
    • 2 tsp Coriander seeds
    • oil to deep fry
    Preparation





    Filling Masala for Samosa: Roast or boil potatoes until tender. Mash the potatoes and add chopped onion, ginger, garlic, green chili, peas, coriander, lime juice, red chili powder, garam masala, salt, cumin seeds, anardana, and raisins/cashew nuts. Mix well.

    Filling:
    1. Take flour in a bowl, add 1/4 tsp salt (or to taste), and water to make stiff dough. Make small smooth balls and roll each ball to about 4" circle. Roll it more on one side to 10" to give it an elliptical shape. Cut it into half to get two pieces of 4"x 5" size (approx.). This will produce true samosa shape.


    2. Dampen half the edge of 4" side of the piece. Hold both the corners of this side in your both the hands using thumb and a finger and bring damped portion beneath the undamped portion. Press and seal to give it a hollow cone shape.
    3. Fill the samosa masala into the cone and seal the remaining two sides (bring the longer side closer to the other side) by dampening with water, enclosing the masala completely. This side will form the base of the samosa. Your finished samosa should stand on this base. Fill all other pieces to form similar triangular shape samosa.
    4. In the final step these samosas can either be baked or deep fried.



     
  3. tan

    tan New IL'ite

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    donot u add hot oil to the dough,and how do u make the dough by addind very little water,if we will add more water then u will not able to do ,i have tried a lot of time to make the dough ,please give some tip for the dough
     
  4. sonia

    sonia Bronze IL'ite

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    samosa dough

    hi tan
    here is tip for dough
    u can add hot or normal vegetable oil (2-3 table spoon) in it n required water
    (while some people use whole oil instead of water in making dough and in d end just dip their hand in warm water for smoothing dough )
    u can also add 2 table spoon rice flour or cornflour in it for crispiness of cover
    remember dough will take time for smoothing
    first make d dough ,cover it with cloth n keep aside for 30 min.
    n then again kneed it
    u can keep samosas in d fridge for some time before deep frying
    hope it will help
    try n enjoy......
    sonia
     
    Last edited by a moderator: May 17, 2006
  5. sri_july27

    sri_july27 New IL'ite

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    tasty aval uppma

    Ingredients :
    aval : 1 cup
    chopped onion: 1/2 cup
    chopped tomato : 1/4 cup
    ginger-garlic paste -1/2 teaspoon
    1-2 green chillies
    1/4 teaspoon dania powder
    a pinch of turmeric
    chopped corriander leaves -1 tablespoon
    vegetable oil
    mustard seeds
    urad dal
    channa dal
    salt to taste .


    Preliminary preparation:
    Clean the aval with water 3-4 times, to remove small particles. Then soak it in a vessel with water just a little above its level in the vessel.( allow it to soak for about 1/2 hr atleast )

    Method:
    1.take a kadai, pour required amount of oil.
    2. when the oil is hot , put mustard seeds, urad dal and channa dal.
    3.put the onion , green chillies, tomato , ginger garlic paste , dania powder, turmeric powderand corriander leaves.
    4. mix the above ingredients well and then add about 1 cup water.
    5. allow the ingredients to cook well(say for atleast 20 minutes. ).allow to heat till all the water is evaporated and looks like a thick gravy .
    6. add salt and add a little asoetofetida(optional).
    7. now mix the soaked aval ( aval should have absorbed the water completely)
    with the cooked gravy .

    tastes good even if it is not hot.

    served usually with cooked peas, channa, soyabean, kidney beans etc.

    aval is considered a nutritious dish.
     
  6. umasridharan

    umasridharan Senior IL'ite

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    aval kichadi

    Aval 1 cup
    green chillies 2
    roasted groundnut 1/4 cup
    potato medium 1
    jeera 1 tsp
    coriander leaves 1 table spoon (finely chopped)
    salt to taste
    lemon juice 1 table spoon (optional)

    grind green chillies and salt in a mixie. wash and drain aval and mix with the green chilly-salt mixture. keep it aside for 15 mts. boil potato. powder the ground nuts coarsely.
    In a heavy bottomed kadai, pour 1 table spoon of oil, add jeera. roast it. now add boiled and cubed potato and soaked aval. saute for a minute. add coriander leaves, ground nut powder and lemon juice. Mix well.
    Serve hot with any chutney or sauce
     
  7. Vandhana

    Vandhana Silver IL'ite

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    One more Kollu recipe. I tried this and it came out well.

    Ingredients:

    Kollu/horsegram 1cup
    raw rice 1/4 cup
    dry red chillies: 4 to 5
    hing powder 1/4 tsp
    ginger 1 1/2 inch piece
    curry leaves few
    Coriander leaves : about 2 tbsps chopped fine

    Oil for making the adais

    Method:
    Wash and soak the kollu and rice together for about 6 to 8 hours. Grind the soaked mixtures along with the chilles and ginger. The ground batter should be a fine rava texture. Add the hing powder, salt, curry leaves and coriander and mix well. Make adais the usual way. This adai will be on the thicker side.

    I used a non stick tava and could make the adais without any oil ( after first smearing the tava with a little oil ). If you want to make it crisp at the same time avoid using oil, use cooking spray instead. Serve with your choice of chutneys etc...

    You could also add keerai to make it more nutritous. Or make it like pesarattu with the onion and ginger filling to enhance the taste.
     
    Last edited by a moderator: Jan 8, 2007
  8. umasridharan

    umasridharan Senior IL'ite

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    kanchipuram idly

    Kanchipuram idly

    Boiled rice 1 cup
    Urid dhall 1 cup
    Raw rice 1 cup
    Ginger 1" piece
    Pepper corn 1 tea spoon
    Jeera 1 teaspoon
    Asafoetida 1/2 teaspoon
    Ghee 5 tablespoon
    Oil 5 table spoon
    Curry leaves
    Salt to taste

    Soak rice and dhall for 1 hr. Grind into coarse paste. Add salt. Allow it to ferment for atleast 10 hrs. cut ginger into small pieces. Crush pepper corns and jeera coarsely. Mix ginger pieces, asafoetida, crushed pepper corn-jeera mixture, curry leaves, oil. and melted ghee to the batter and mix well.

    Grease small cups and pour batter into it. Only half cup. Steam it for 20 mts. Or grease a plate and pour the batter and steam it. Cut it into pieces and serve hot with coconut chutney. U can steam it in regular idly plates also.



     
  9. kanaka Raghavan

    kanaka Raghavan IL Hall of Fame

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    oats dosai

    hi i have read in many books that oats is very good for health.even tarla dalal had given a write up about it. i would like to share this receipe with everyone.
    oats dosai
    3 cups of oats
    1 cup of rice flour
    few sprigs of curry leaves and coriander leaves
    1 tsp of cummin and 1/2 tsp of pepper
    salt to taste
    2 green chillies
    mix oats and rice flour. add all the ingriedents.add some curds and water. it should be thicker than the regular dosai dough.keep it for couple of hours. when dosai is prepared use equal of amount of ghee and refined oil. the stove should always kept at a very low flame.
    kanaka raghavan
     
  10. prabhabala

    prabhabala Silver IL'ite

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    Batter for Making Idli

    Hi all,

    Try grinding this batter for making Idli.

    3and half cups - Boiled Rice
    1 and half cups of Raw Rice
    1 cup of Urad Dal

    Mix both the rice & soak over night 0r for 3,4 hours during the day.
    Soak urad Dal separetely.

    Grind urad dal first till it is very soft & fluffy.
    Take it out.

    Grind rice very very coarsely . Just grind for 5 to 10 minutes. take out.
    Mix it with Urad Dal. Add salt.

    Ferment it .
    make Idli .

    It comes out so soft.
    prabha
     

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