Tasty tiffins , Tastier snacks!

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Aval Usili – Simple as only simple can be.

    Aval or poha ( preferably medium or thick ) - 1 cup

    Onion - 2 - chop

    Green chillies - 3,4 – chop

    Grated coconut /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.
    aval usili1.JPG
     
    Last edited: Oct 23, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mushroom Cutlet - Stylish, not very common !

    Big potatoes - 6, boiled, peeled & completely mashed

    Button mushrooms - 200 gms

    Finely chopped celery - 2 tbsp

    Onions, finely chopped - 2 tbsp

    Processed Cheddar cheese, grated - ½ cup

    Green chillies - 4, 5, finely minced

    Salt

    Maida - 1 tbsp, made into a loose paste with water for dipping cutlets

    Bread crumbs - ½ cup, to dredge the cutlets

    Oil - to deep fry

    Wash, dry thoroughly & chop the mush rooms.

    Heat 2 tsp oil in a kadai & saute the mushrooms till all the water content in them evaporates & they become dry.

    The same way, saute onion & celery also.

    Knead them all with mashed potatoes, grated cheese, minced green chillies & little salt to a thick dough.

    Make balls, dip in maida paste, roll in bread crumbs & deep fry in hot oil.

    Serve hot with tomato sauce.

    Note:

    Onion & celery are optional.

    Always make & test fry one cutlet first. If it tends to break, add one more potato, boiled, peeled & mashed.

    mushroom cutlet.JPG
     
    Last edited: Jan 6, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chinna Vengaya Oothappam: - Enga ooru ( Madurai) special

    This is very famous in the chain of shops in Madurai called Murugan Idli Kadai.
    For this, exclusivey small onions ( chinna vengayam ) have to be used for the best flavour. They are first peeled & very thinly sliced. A sharp potato slicer does the job best. This way, just a few onions give a good volume of slices which are spread out in the oothappam.
    This dish must be eaten hot.
    The accompaniments can be milakai podi or any chutney. In Madurai it is served with 6 side dishes - milakai podi & oil, sambar, coconut chutney, pudina or coriander chutney, ginger chutney and tomato chutney.

    Dosa batter - 2 cups ( can be venthaya dosai or turdhal oothappam or ordinary dosai batter)

    Small onions - 20 – 25

    Oil - to make oothappams

    The batter can be a little more sour than for dosai, medium thick and not watery.

    Add the thinly sliced onions & mix well.

    Make oothappams, the usual way, roasting with a little oil on both sides.

    Serve hot with any chutney.
    chinna v oothappam.JPG
     
    Last edited: Jan 6, 2010
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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Idiyappam - let us learn to make it from scratch !

    Raw rice - 1 cup
    Maida - roughly 1 cup ( as given below)
    Salt
    Wash & soak rice in water for 1 hr.
    Drain well & dry in shade.
    Powder in a machine or mixi, if the quantity is less.
    Sieve fine & lightly roast in a dry kadai till it gives out steam ( aavi ponga).
    Remove, cool and measure.
    Take the same volume maida.
    Tie loosely in a dry cloth & steam for 20 mts.
    Cool, open & sieve.
    Mix equal volumes of both the sieved flours.
    If you want to store it, sun dry completely for better preservation.]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 “ idiappa moulds” into small circles & steam for 5-7 mts.
    Idiyappa moulds to fit small pressure cookers are now available.

    Idiyappam is served with sodhi or anyother chutney of choice.
    idiyappam IL.JPG
     
    Last edited: Jan 6, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Corn Cutlet: - the tasty cutlet with “ pearls”.

    Corn kernels (boiled) - 1 cup

    Green chillies - 4, chopped fine

    Processed cheese - 50 gms, grated

    Potatoes - ½ kg, boiled, peeled & mashed

    Trimmed bread - 7 slices

    Red chilli powder - 1 tsp

    Garam masala - 1 tsp

    Jeera powder - 1 tsp

    Amchur powder - 1 tsp

    Maida paste & breadcrumbs

    Oil - to deep fry

    Dip bread slices in water for 2 secs, squeeze & crumble well.

    Knead that with corn kernels, mashed potatoes, grated cheese, minced chillies, salt & other masalas.

    Shape into cutlets, dip in maida paste, roll in breadcrumbs & deep fry in hot oil to golden brown.

    Serve with tomato ketchup, surrounded by chips.
    corn cutlet.JPG

    corn croquettes.jpg

     
    Last edited: Nov 7, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Palak-Cheese Pancake - ideal for breakfast !

    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.

    palak cheese pancake.JPG
     
    Last edited: Jan 6, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Puliyaval - yet another ancient recipe !

    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.
    puliyaval.JPG
     
    Last edited: Jan 6, 2010
  8. Chitvish

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    Mullu thenkuzhal - also called muthusaram or manakombu

    Rice - 3 cups

    Moong dhal - 1 cup

    Gram dhal - ½ cup

    White til seeds - 1 tbsp

    Salt, hing

    Butter - as given

    Oil - to deep fry

    Roast both dhals one by one lightly, mix with rice & powder in the flour mill.

    Sieve & use the fine flour.

    Please refer to
    http://www.indusladies.com/forums/showpost.php?p=2378&postcount=19

    Pressing directly into oil or pressing into a plastic sheet & transferring to hot oil is one’s convenience.

    Follow the instructions given in the above URL.

    Cool & store airtight.


    mullu.jpg
     
    Last edited: Jan 6, 2010
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  9. Chitvish

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    Dahi Mushroom on Toast:- Use for grilled sandwich as well.

    Button mushrooms - 400 gms, chopped

    Onion - 1, chopped

    Butter - 1 tbsp

    Curds - ¾ cup ( or less, by preference)

    Bread slices - 8

    Chopped pudina - 2 tbsp

    Grated cheese - 4 tbsp

    Salt, pepper

    Heat butter in a kadai.

    Add onion, fry & add mushrooms.

    Mix well & add salt.

    Mushroom gives out water, saute till water evaporates.

    Add pepper & cook on a low fire till cooked & dry.

    Cool, mix dahi & pudina leaves.

    Toast the bread slices, spread the mix on them & top with grated cheese.

    Grill for a few mts.

    Serve hot.
    dahimushroom toast.JPG
     
    Last edited: Jan 6, 2010
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    Kollu Sprout Pongal - healthy, tasty, but different pongal !

    Instead of moong dhal, I added kollu sprouts & tried pongal. Instead of the traditional spices for pongal, I added red chillies, mustard dhal, urad & gram dhals & garnished with roasted peanuts & grated coconut. The taste was excellent.

    Thin variety rice ( preferably jeeraka samba ) - 1 cup

    Kollu sprouts - ( up to ) ½ cup

    Salt, hing

    To temper:

    Oil+ghee mixture - 3 tbsp

    Mustard seeds - 1 tsp

    Red chillies - 3,4

    Urad dhal - 2 tsp

    Gram dhal - 2 tsp

    Curry leaves - few

    To garnish:

    Grated coconut - 2 tbsp

    Roasted peanuts - 2 tbsp

    Lightly roast the rice on a dry kadai for 2, 3 mts & cool.

    Soak for 15 mts.

    Drain, add sprouts, salt & hing.

    In a pressure cooker take 2 cups of water & add the above.

    When the mixture starts boiling, close the cooker& keep the weight.

    Simmer the flame & cook for 10 mts.

    Cool & open.

    In a kadai, heat the oil-ghee mixture & temper as given.

    When the dhals are roasted, add the pongal & mix thoroughly.

    Remove from flame & garnish as given.

    Serve with any gotsu or puli kuzambu.

    kollu sprout pongal.JPG
     
    Last edited: Jan 6, 2010
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