Step By Step photos for Tiffins

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Nov 19, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Idiyappan - as the Nagarathaar call it!!

    This is idealfor breakfast.
    This can be easilymade with store-bought idiyappam flour.
    Now to make idiyappam, take 1 cup flour, salt & 1 tsp oil in a vessel ready.

    Boil 2 cups of water.

    When the water starts boiling well, remove & add to the flour, mixing well till a soft dough is formed.

    Add water gradually & carefully so that just the right amount of water is added.

    Press in “ idiappam moulds” into small circles in a steaming plate & steam for 5 mts. Avoid clutter, but each steaming plate can take 4 mould-fulls.

    As soon as you take out of steamer, transfer to cold water in a bowl. Separate the strands with hand & drain completely.

    Sweet idiyappan:
    Add moong dhal (cooked grainy for just one whistle & drained), sugar to taste, grated coonut and cardamom powder.

    Savory idiyappan:
    Smear just 2 tsp of buttermilk to soften ir. Temper in 1 tsp oil, red chillies, mustard seeds, hing & curry leaves. Add very little salt.
    Idiyappan.gif

    idiyappan-2.gif

    idiyappan--3.jpg






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    Last edited: Dec 6, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Stuffed Poha Buns-Ideal to carry for picnics

    For poha buns, the batter has to be thick like idli batter.
    Pour one ladleful of batter on a hot tava & keep some filling on it.
    Now cover, by pouring a little less than a ladleful of batter over it & dribble oil around.
    Cover & cook till the underside becomes golden brown.
    After covering & cooking, the underside would have become golden brown.
    The top side should also look, partially cooked & not raw.
    Turn over & pour 1 tsp oil around.
    There is no need to cover now.
    When the underside becomes, golden brown, remove.
    stuffedpohabuns1.jpg
     
    Last edited: Dec 20, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Banana Dosai With green chillies – Make this without oil & Serve with Vegetable Stew

    Raw rice - 1 cup (any ordinary variety is good)

    Ripe bananas - 5 (medium)


    Grated coconut - 2 tbsp

    Green chillies - 5-6 (or to taste)

    Salt

    Soak rice for one hour.

    Drain, add grated bananas, coconut, green chillies & salt to a fine paste in the mixi.

    The batter can be of the usual dosa consistency.

    Keep a non stick tava on the stove & when it gets heated, wipe with a folded tissue, smeared in little oil.

    Spread the dosa, keep the flame on medium & cover with a lid.

    It is done very fast.

    Turn over for a minute & remove.

    These dosais are soft, white & delicious.

    Bananas give softness to the dosai & the sweetness does not stand out because of the presence of green chillies.

    banana dosa-1.jpg

    banana dosa-2.jpg

    banana dosa-3.jpg

    banana%20dosai%20il.JPG
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rava Pongal - delicious!

    RAVA PONGAL;

    Bombay rava - 1 cup

    Moong dhal - ½ cup (dry roast lightly till aroma comes )

    Oil ( oil+ghee tastes delicious ) - 3 tbsp

    Pepper 1tsp & jeera 1 tsp coarsely powdered

    Grated ginger - 2 tsp

    Hing , cashew chopped , curry leaves, salt.

    Soak dhal in boiling water for minimum 30 mts.

    In a pressure pan boil dhal with 1 cup of water for 1 whistle.

    Cool , open & strain the dhal , reserving the strained water.

    Boil 2 cups of water (include the strained water ) & keep ready.

    Wash the pan , put it on heat again.

    Add oil, temper pepper 1tsp & jeera 1 tsp coarsely powdered , cashew, ginger & curry leaves & finally roast the rava to make it hot. (already roasted – refer rava upma).
    rava pongal-1.jpg

    Now add water , boiled dhal & salt.

    Whisk well free of lumps , close the cooker & keep the weight.

    Do not wait for whistle, simmer the gas & switch off after 8 mts.
    rava pongal-2.jpg

    Cool, open & top with little ghee.
    rava pongal-3.jpg

    Wheat Rava (Lapsi) Pongal:
    Wheat rawa pongal:


    Same as rava pongal . Use 2 ½ 3 cups of water & cook on sim for 10 mts. It is enough if you use 2 tbsp of oil.
     
    Last edited: Jan 6, 2010
  5. Chitvish

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    Ragi Vella Dosai - when hot, glides down your throat!

    Ragi vella dosai:

    This is a delicious tiffin of yesteryears. This is suitable for breakfast since ragi is recommended an ideal cereal for breakfast.

    Ragi Vella Dosai

    Ragi flour 1 cup

    Jaggery powderd ½ cup

    Coconut gratings ½ cup

    Cardamom powder ! tsp

    A mixture of ghee & refined oil

    Method

    Heat jaggery with 1 cup water till it dissolves.

    Strain, cool & add flour, coconut &cardamom powder.

    Rest for ½ an hour.

    ragi dosai1.jpg

    ragi dosai2.jpg

    ragi dosai3.jpg

    ragi dosai4.jpg

    ragi dosai-5.jpg
     
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    Milk Idli - simple and delicious!!

    This tastesgood when hot or cold. It is best eaten with a spicy side-dish, NI or SI.
    The main tip is, keep the mixture inside the steamer only when water starts boiling vigorously. Otherwise, the rava will sink and the idli will be hard.
    The steaming time varies with the height of the vessel in which the mixture is steamed. I used a plate, 1" in height & steamed for 15 mtes on high. Suitably increase the timings for 2" or 3" high containers.
    Make sure you pour enough water in the steamer.

    Raw rice rava - 125 gms

    Milk - 500 ml

    Salt - a pinch.

    Mix together, pour in a well greased plate or vessel & steam for 15 mtes.
    milk idli-1.jpg

    milk idli-2.jpg

    milk idli-3.jpg

    milk idli-4.jpg
     
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    Ginger Julienne Dosai - Strictly for ginger lovers!

    This variation gives an enjoyable twist to the monotonous dosai!!
    Spread any spicy chutney of your choice, after the underside is well cooked. & sprinkle ginger juliennes.Fold & roll as shown. Allow for 1-2 mtes. Remove & cut diagonally.

    Onion chutney

    gingerjuliennedosai-1.jpg


    gingerjuliennedosai-2.jpg

    Green chutney


    gingerjuliennedosai-3.jpg


    gingerjuliennedosai-5.jpg
     
    Last edited: Apr 7, 2010
  8. Chitvish

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    Thalipeeth - the nutritious Maharashtrian Breakfast!

    Mix to a thick batter, adding water;

    Wheat flour - 3 bsp

    Besan 3 tbsp

    Makai ka atta & white jowar atta together - 3 tbsp

    Tomato - 1, chopped

    Small onion - 1, chopped

    Chopped coriander leaves - 2 tbsp

    Green chillies - 2, 3 finely chopped

    Salt

    Make small pancakes in a non-stick tava, using oil.

    Cook on both sides till golden.

    serve with butter.


    thalipeeth-1.jpg


    thalipeeth-2.jpg


    thalipeeth-3.jpg
     
    Last edited: May 5, 2010
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    Tricolour Puris (1) - ideal party dish.

    Mix dry ingredients for puri as per your choice. Add 50 gms ghee for 250 gms of the dry ingredients, salt, jeera & mix well. Divide into 3 parts.

    To one, add either beetroot pulp or thick tomato pulp or orange colouring.

    To the second add ground palak or green colour.

    Leave the other white.

    Now, dough is ready in 3 colours.

    Make each into a long roll.

    Keep the white roll by the green roll & the third on top of them.

    Press together & elongate.

    Cut into slices, roll &make small slits with knife.

    Cut across the diameter.

    Stick the tips using water for binding.

    Deep fry in hot oil.

    Sprinkle a mixture of red cilli powder + black salt.

    1.jpg


    2.JPG


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    5.JPG
     
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    Tricolour Puris (2)

    Photos continue......................


    6.JPG



    7.JPG



    8.JPG



    9.JPG
     
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