Jiffy cooking & Planning of Menus for all occasions at home.

Discussion in 'Ask ChitVish' started by Chitvish, Nov 8, 2007.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Saamaan Podi - More flavourful & spicy than Paruppu podi:

    This powder, mixed with hot rice & ghee, along with a raitha makes an excellent jiffy meal ! Stock this for an emergency.

    Tur dhal - ½ cup

    Dhaniya - 1/3 cup

    Gram dhal - 4 tsp, heaped

    Urad dhal - 1 heaped tbsp

    Mustard seeds - 3 tsp

    Pepper - 3 tsp

    Red chillies - 3,4

    Jeera - 3 tsp

    Salt, hing, Curry leaves

    Dry roast each ingredient one by one & grind fine together.
    SaamaanPodi.JPG

    spice rice.jpg
     
    Last edited: Nov 18, 2009
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lemon Rice Mix:

    This can be prepared once a week & refrigerated to mix up a quick instant lemon rice or lemon poha.

    Salt, haldi

    Lime juice - 3-4 tspHing - ½ tspGreen chillies - 3-4 cut into piecesTo temper:Oil - 2 tbspMustard seeds - 1 tspRed chillies - 2,3Gram dhal - 2 tbsp ( soak for 30 mts, drain & use)Curry leaves – few

    Heat oil, temper as given & just before switching off the gas, add green chillies, haldi & hing.

    Cool, add lime juice & salt.

    This can be refrigerated for a week, to make lemon rice, lemon aval etc.

    A pack of frozen, boiled mixed vegetables added, along with a raitha makes a quick meal.
     

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bombay Chutney - a very quick side-dish for idli, dosais & chappathis as well!

    This is an old time recipe, which can be prepared in exactly 10 mts !
    Some prefer to make it without tomatoes - the choice is yours. In that case, add little lime juice after removing from the flame.

    Big onion - 1, chopped fine

    Tomato - 1 big, chopped fine (optional)

    Green chillies - 2,3, chopped into thin rounds

    Ginger - 1 “ chopped fine


    Besan - 1 tbsp

    Water - 1 cup

    Salt, haldi

    To temper:

    Oil - 2 tsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Gram dhal - 2 tsp

    Curry leaves - few

    Heat oil & temper as given.

    When the dhals become brown, add onions, green chillies & ginger
    Fry till the onions become transparent.
    Next, add tomatoes & fry till slightly pulpy.

    Mix water with besan, salt, haldi & keep ready.

    Add this, stirring well to prevent lump formation.

    Boil till the mixture “shines”.

    Remove & serve hot.

    Addition of coriander leaves & lime juice is optional.

    B Chutney-4.jpg
     
    Last edited: Mar 14, 2010
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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Puri with shrikant & Bombay Chutney.

    Dear All,
    I am posting the photo of our dinner
    I made B C after a very long time & find that it is an extremely versatile side-dish which goes with idli, dosa, chappathi as well. It requires exactly 10 mts to make it !
    Love,
    Chithra.
    Puri-BombayChutney-Shrikant.JPG
     
    Last edited: Jun 28, 2009
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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cucumber oothappam - let us call it pancakes !

    This is a jiffy dish, which can be “rustled up”, if you have cucumbers ! The addition of jaggery, gives it an intriguing, mildly sweet taste. You can omit it, by choice.

    Grated cucumber - 2 cups

    Bombay rava - 1 cup

    Fresh curds - 2-3 tbsp

    Finely chopped green chillies - 4,5 ( more or less by choice)

    Chopped coriander leaves - few

    Jaggery - 2 tbsp (optional), powdered

    Oil - to make oothappams

    To the freshly grated cucumber, add all other ingredients.

    Keep for 30 mts, for the rava to soak & swell.

    Make small oothappams on a non-stick tava, using very little oil.
    cu ooth 1.jpg

    Wait for the first side to be cooked well & completely, before turning over to the other side.
    cu ooth 2.jpg

    Mint or coriander or tomato chutney makes an excellent accompaniment.
    cu ooth 3.jpg

    cuc ooth.jpg
     
    Last edited: Dec 16, 2010
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Carrot Oothappam - jiffy, jiffy , all you need is carrots!

    Rice flour - 1 cup

    Grated carrot - ¾ cup

    Grated coconut - ½ cup

    Green chillies - 3, finely chopped

    Curds - 4-5 tbsp

    Melted ghee - 2 tbsp

    Sugar - 2 tsp

    Salt

    Oil - to make oothappam

    Mix all ingredients to a dropping consistency.

    Pour on a tava with a small ladle to a 3” diameter oothappam.

    You can pour 3-4 at a time.

    Make oothappams, the usual way with very little oil.

    Serve with any green chutney.
    CarrotOothappam.JPG
     
    Last edited: Jun 28, 2009
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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sprouts Oothappam - Protein packed Breakfast

    Moong sprouts - 1 cup (or you can use mixed sprouts also)

    Rice flour - 4 tbsp

    Green chillies - 4, 5 (or to taste)

    Salt

    Processed Cheese (grated) - ½ cup or more, as necessary

    Oil - to make pancakes

    Grind in a mixi, the sprouts, green chillies & salt, fine.

    Add rice flour, blend well & keep for 15 mts.

    On a tava, soread a thin pancake & drizzle littleoil around it.

    Spread grated chese on one half & cook the pancake covered on a low flame.

    When the underside is browned, fold it and serve immediately with any chutney, pickle or ketchup.

    Note:

    Chopped onions, green chillies, coriander leaves can be added to cheese.

    Potato or any dry vegetable filling can be used.

    The filling is your choice.

    Alternatively, you can make small oothappams 3” in diameter & top with carrots, onions cheese etc.
    SproutsOothappam-1.JPG

    SproutsOothappam-2.JPG
     
    Last edited: Jun 28, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Greens oothappam - Tastes good even when cold!

    Any greens can be chopped & used.

    Besan - ½ cup

    Maize flour (makai ka atta) - 1 cup

    Chopped greens - 1 cup

    Chopped onions - ½ cup

    Chopped green chillies - 1 tbsp

    Salt

    Oil - to make oothappam

    Mix all ingredients to dosai mavu consistencty.

    Make small oothappams using oil, as usual.

    If you do not have Maize flour, substitute wheat flour.

    Serve with any chutney .
    GreensOothappam.JPG
     
    Last edited: Jun 28, 2009
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Jiffy Rabdi - No compromise in taste and texture

    Topped with nuts, this can be served as a dessert.
    This can be served cold accompanied by a hot pudding also.
    I usually serve hot gulab jamun with chilled rabdi.

    Milk - 1 litre (preferably full cream)

    White bread slices, crust removed - 3 ( make bread crumbs)

    Condensed milk - ½ cup

    Sugar - ¼ cup (optional)

    Saffron - a pinch, warmed and powdered

    Nuts - to garnish

    Boil milk & add breadcrumbs.

    Simmer & boil for 15 mts.

    Add sugar ,condensed milk & continue to simmer.

    Remove when thick & add saffron.

    Chill & garnish with nuts.
    JiffyRabdi.JPG
     
    Last edited: Jun 28, 2009
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    Vegetarian Omelette - for people like me, the non-egg eaters !

    I am giving the basic recipe. You can modify it, by adding any filling like cheese etc or vegetables.

    Maida - ½ cup, flat

    Besan - 1 cup, slightly heaped

    Tomatoes - 1 big or 2 small, finely chopped

    Green chillies - 3, 4, finely chopped

    Curry leaves, finely chopped - 1 tbsp

    Coriander leaves, finely chopped - 2 tbsp

    Butter or oil - to make

    Salt & pepper

    Mix all ingredients except pepper, adding water to a smooth batter.

    Make omelettes the usual way in a non-stick pan, using oil or butter.

    When done on the first side, spreinkle pepper powder, fold & serve.
    VegetarianOmlette.JPG
     
    Last edited: Jun 28, 2009
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