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

These two are 2 thiratipal recipes which can be prepared very fast in the microwave.
Thiratipal –1

Condensed milk - 400 gms

Thick curd - 1 tbsp

Ghee - 3 tspMix all the ingredients in a casserole .

Micro Hi for 3 mts.

Remove and stir well.

Micro Hi for 3 more mts.

Hot Thiratipal is ready.( Some Micro ovens may need a little more time to get the right consistency )

Thiratipal - 2

Whole milk powder - ¾ cup

sugar - ½ cup

Water - ¼ cup

a pinch cardamom pdr(optional) In a casserole blend milk powder and water without lumps.

Mix the sugar in it well.

Micro Med for 3 mts.

Remove, stir well and Micro Low for 2 mts.

Remove,stir well and add cardamom pdr, if using it.

Rest for 5 mts before serving.

Milk powder must be fresh or refrigerated to preserve freshness.

If using skim milk powder , add 2 tsp ghee after removing.

 

Sukhdi can be prepard in a jiffy.

Sukhdi - a Traditional Gujarathi sweet.



<HR style="COLOR: #ffffff" SIZE=1>Buy clean good quality jaggery, free from dirt & sand, because it is directly added.Powder it & add.

Atta – 1 cup

Powdered jaggery - 1 cup

Ghee - ¾ cup

Cardamom & dry ginger powder - Each 1 tsp

Heat ghee in a kadai & fry atta well on low fire.

When well roasted, remove from fire, add powdered jaggery & spice powder.

On mixing, jaggery will melt & blend with the roasted atta.

Immediately empty on a greased plate.

Sprinkle roasted nuts on top.

Cool & cut.

This can also be served warm without cutting into pieces, but as portions.




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This is a jiffy halwa.

Suji Halwa - simplest of simple sweets; I call this VeNNilavu Sojji !


<HR style="COLOR: #ffffff" SIZE=1>Milk - 1 cup

Sugar - ½ cup

Ghee - 1/3 cup

Bombay Rava - ¼ cup

Cardamom powder - little

Cashews, chopped & Sultanas - 1 tbsp each

Mix all ingredients in a kadai.

Boil, stirring continuously, till the mass leaves the sides of the vessel.

Add cardamom powder.

Remove & add cashews & sultanas fried in 1 tsp ghee.




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This is a very quick dish.

Aval Usili – Simple as only simple can be.

<HR style="COLOR: #ffffff" SIZE=1>Aval or poha ( preferably medium or thick ) - 1 cup

Onion - 2 - chop

Green chillies - 3,4 – chop

Grated coconut - 2 tbsp

Chopped coriancer leaves - 1 tbsp

To temper:

Oil - 2 tbsp

Mustard seeds - 1 tsp

Red chillies - 2, 3

Urad dhal - 2 tsp

Gram dhal - 2 tsp

Hing - ¼ tsp

Curry leaves - few

Coarsely grind the poha to just break it – this step is optional.

Add salt and enough water and soak for ½ an hour to make it soft.

Approximately the same volume of water is usually correct, but this varies with the poha quality.

Soak the dhals in water for 30 mts and drain completely.

Heat oil in a kadai and temper as given.

When the dhals turn golden, add onions and green chillies.

When the onions turn transparent, add the soaked poha.

Saute for a few mtes & switch off the stove.

Add grated coconut & mix well.

Remove & garnish with coriander leaves.

Serve hot with any chutney.


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Palak-Cheese Pancake - ideal for breakfast !


<HR style="COLOR: #ffffff" SIZE=1>Palak leaves can be washed , very finely chopped & used as a topping.

As a variation, I dropped the leaves in boiling water for 1 mte, drained & ground it to a paste with green chillies.

You can use any method.

Maida - 1 cup

Milk - enough to mix into a batter of dropping consistency

Salt

Pepper - 1 tsp

Green chillies - 2, 3 ( for the first variation add finely chopped & for the second variation, grind with palak)

Grated cheese - 3-4 tbsp

Melted ghee - 3 tsp

Oil or ghee - to fry

Mix all ingredients except cheese & rest for 30 mts.

Spread 2 tbsps of batter on to a non-stick frying pan in a small circle about 3” diameter.

Add ½ tsp ghee or oil around.

Sprinkle cheese on top.

Cover & cook.

Need not be turned over.

Serve with any spicy chutney or ketchup.




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Puliyaval - yet another ancient recipe !


<HR style="COLOR: #ffffff" SIZE=1>Medium thick poha or aval - 1 cup

Tamarind paste - 1 tsp

Salt, haldi

Hing - ½ tsp

To temper:

Oil - 2 tbsp

Mustard seeds - ½ tsp

Urad dhal - 2 tsp

Gram dhal - 2 tsp

Red chillies - 4,5

Green chillies - 2,3

Curry leaves - few

To garnish:

Roasted & coarsely crushed peanuts - 2 tbsp

Grind poha in the mixi to rava texture – this is just to give a homogeneous texture to
the dish.

Soak in 1 cup of water to which, tamarind paste, salt, haldi & hing are added.

Check after 15 mts – if necessary add few more sprinklings of water.

The soaked poha should be soft, but not sticky.

Heat oil in a kadai & add all the tempering ingrdients.

When they are done, add the soaked poha & mix thoroughly.

Simmer for just 3-4 mts & remove.

Serve hot, garnished with crushed peanuts.

Some prefer to use rasam powder in this when soaking with tamarind - this is one's choice.



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Green Mini Idli - colourful, tasty variation of idli.


<HR style="COLOR: #ffffff" SIZE=1>Mini idlis - 15 ( cold )

Grind to a chutney:

Coriander leaves - ½ cup

Curry leaves - few

Green chillies - 4,5

Tamarind paste - 2 tsp

Salt

To Temper:

Oil - 3 tbsp

Mustard seeds - ½ tsp

Urad dhal - 2 tsp

Gram dhal - 2 tsp

Grind the green chutney & keep ready.

Soak both dhals for 30 mts & drain completely.

Heat oil in a kadai, temper mustard seeds & the dhals.

When they becoma light brown, add chutney & idlis.

Lower the flame & stir very gently ( to prevent the idlis breaking ) for the idlis to get coated with chutney completely.

Saute for a few mts & remove.






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Omum (ajwain) Morkuzambu - an Andhra special !


<HR style="COLOR: #ffffff" SIZE=1>I learnt this from my very young Andhra friend.

Set the dining table & get this ready. Serve, freshly made for best flavour.
Whip curds with a fork to get it thick buttermilk. Do not blend in the mixie.
It is tasty if the buttermilk is just mildly sour.

Thick sour buttermilk - 2 cups

To temper:

Oil - 1 tbsp

Mustard seeds - ½ tsp

Methi seeds - 1 tsp

Omum - 3 tsp

Green chillies - 5,6, slit long

Curry leaves - few

Hing - ½ tsp

Haldi - a pinch

Salt

Chopped coriander leaves - for garnishing.

Cooking the butter milk on stove op is not necessary at all.

Keep it ready in a veesel.

Heat oil add in order, mustard seeds, methi seeds, omum ( crushed well by rubbing in the palm of your hand), green chillies, curry leaves, hing & haldi.

When well fried, add to the buttermilk.

Add salt & mix well, crushing the green chillies with hand.

Garnish with coriander leaves & serve fresh.

Goes with hot rice, vegetable curry & appalam.



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Goddu Rasam - Make it on a day when there is a lot of work to do.
<HR style="COLOR: #ffffff" SIZE=1>This is a simple rasam which does not require tomatoes or cooked dhal.

Tamarind paste - 1 tbsp

Rasam powder - 1 tsp

Hing - ½ tsp

Salt, haldi

To temper in 1 tsp ghee:

Red chillies - 3,4

Mustard seeds - ½ tspp

Tur dhal - 2 tbsp

Curry leaves - few.

In a vessel, temper first, add tamarind paste, rasam powder, hing, salt & about 500ml water.

Keep the vessel inside a pressure pan & cook for 1 whistle.

 

Easy Rasam - Light on the stomach after New Year Parties !
<HR style="COLOR: #ffffff" SIZE=1>Pepper - ½ tsp

Jeera - ½ tsp

Red chillies - 2,3 ( or to taste)

Dhaniya - 1 tsp

Hing - ½ tsp

Tur dhal - 1 tsp

Curry leaves - few

Tamarind - 2 tsp

Tomatoes - 2

To temper in 1 tsp gingelly oil:

Mustard seeds - ½ tsp

Jeera - ½ tsp

Grind all the ingredients fine to a paste.

Add 3 cups water, salt & haldi.

Keep the vessel inside a pressurepan & cook for one whistle.

Temper as given.

Garnish with coriander leaves.

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