Tasty tiffins , Tastier snacks!

Lapsi Adai - Lapsi, in yet another avatar !

For SBS photos,please go to - http://www.indusladies.com/forums/968345-post10.html

Lapsi - 250 gms

Gram dhal - 1 tbsp

Tuvar dhal - 1 tbsp

Onion - 1 medium, chopped fine(optional)

Red chillies - 3, 4

Green chillies - 3, 4

Salt

Hing - ½ tsp

Curry leaves - few

Oil - to make adai

Soak both dhals with red chillies in water for 1 hr.

Soak the broken wheat in just enough water for the same time.

First grind green chillies, soaked red chillies, hing & salt well.

Add soaked dhals & grind coarse as for adai.

Finally add soaked lapsi & give one run so that all ingredients blend well.

Add chopped onions & curry leaves.

Make slightly thick adais using oil, as usual.
It is soft with minimum oil, as well.

Sserve with avail, morkuzambu or any chutney.

This is best eaten hot.
Grated lauki can be added & mini adais made.

 

Nut Cutlet - one of the first cutlets, I learnt !

Chopped nuts - 100gms(can be a mixture of roasted peanuts, cashew,walnut or any one of them)

Onion - 1 big – finely chopped

Green chillies - 4-5 finely chopped

For white sauce:

Butter 50 gms

Maida 1 cup

Milk ½ cup

Cooked & mashed rice ½ cup

salt

To make cutlets:

Bread crumbs, maida paste & oil

Make white sauce with the given ingredients in the usual way.

It will be thick like a dough with the given proportion..

Add chopped nuts, chopped green chillies & onion, mashed rice & salt.

Pat into cutlets of desired shape.

Roll in bread crumbs, dip in maida paste & deep fry in hot oil.

Shallow frying is also equally good.

Serve with tomato ketchup.

Once rolled in bread crumbs, they can be stored in a box in freezer for use later.

 

Kollu (horse gram) Upma - Kollu has become a regular fare in I L !

Kollu (horsegram) - ½ cup

Red chillies - 2

Salt, hing

Oil - 2 tbsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Onions - 2, finely chopped

Green chillies - 2,3 finely chopped

To garnish:

Grated coconut - 2 tbsp

Chopped coriander leaves - few

Wash & soak kollu ( horsegram) with red chillies for 8 hrs.

Drain well, grind to a coarse consistency, adding salt, hing & minimum water.

Steam this paste for about 8 mts.

Cool & crumble.

To remove tiny lumps, run in the mixi for 3, 4 secs.

Heat oil in a kadai.

Temper mustard seeds & urad dhal.

Now add chopped onions & green chillies.

When they are sauted well, add the kollu mixture.

Simmer, mix well & garnish.

Serve with any chutney.

Mixed vegetables can be steamed & added after the onions are sauted well.

 

Paneer-cabbage-potato Cutlets - an interesting variation !

Paneer - 250 gms, grated

Potatoes - 3 boiled, peeled & mashed

Minced ginger-garlic-green chilli - 4 tsp

Finely grated cabbage - ¼ cup

Bread - 2 slices, soak in water for a mte, squeeze & crumble

Salt

Maida paste & bread crumbs

Oil - to deep or shallow fry

In a bowl mix mashed potato, crumbled paneer, grated cabbage, crumbled bread, masala paste & salt.

Shape into cutlets.

Dip in maida paste, roll in bread crumbs & deep fry or shallow fry in oil to golden colour.

Serve with tomato ketchup or sauce.

Alternatively, serve surrounded by slices of tomato, cucumber & onion.

 

Potato Bonda - a traditional favourite snack.

Potato filling in a batter of besan, deep fried & served with coconut chutney is a great favourite in S India.

Outer covering:

Besan (gram flour) - 1 cup

Rice flour - 2 tbsp

Sodabicarb - size of a Kabul channa

Red chilli powder - ½ tsp

Salt, haldi, hing

Potato filling:

Medium potatoes - 4,5 ( boil, peel & crumble)

Minced green chillies + ginger - 4 tsp

Finely chopped coriander leaves + curry leaves - 2 tsp

Lime juice - 1 tsp ( optional)

Oil - 1 tbsp + to deep fry

Mustard seeds - 1 tsp

Hing - ½ tsp

Salt, a dash of haldi

Heat oil & temper mustard seeds, hing, minced green chillies + ginger,
finely chopped coriander leaves + curry leaves .

Add to crumbled potatoes, haldi & salt.

Mix very well & add lime juice.

Make into lemon size balls.

Male a dough with the given ingredients, adding water to idli dough consistency.

Beat it very well.

Heat oil well, dip each potato ball into the dough .

Drop 3-4 at a time.

Fry to golden colour & remove.

Serve with coconut chutney or sauce.

 

Biscuit Roti - a Karnataka friend taught me this !

For the outer covering, either maida only or wheat flour only can also be used. I prefer a combination of both. Original biscuit puri is made with a filling of finely grated coconut. I have substituted carrots instead of coconut.

For the outer dough:

Wheat flour - ¾ cup

Maida - ¾ cup

Oil - 1 tbsp

Salt to taste

For the filling:

Finely grated carrot - 1 cup

Besan - 3 tbsp

Hing - ½ tsp

Mustard - 1 tsp

Mince very fine the following:

Green chillies - 4, 5

Curry leaves - few

Ginger - 1”

Mix the flours , salt, oil & enough water to make a firm dough.

Heat 2 tsp oil in a kadai, add the mustard & hing.

Then add chopped ingredients & sauté for 2 mts.

Switch off & add besan & grated carrots.

Allow the filling to get cold.

Add very little water, if necessary.

Make larger balls with outer dough & smaller balls with filling.

Roll the outer ball carefully, fill the smaller balls, cover & carefully roll into medium sized puris ( make sure the filling does not come out)

Deep fry in hot oil & serve with tomato chutney.

Original recipe with coconut:

The other version is:

1 heaped cup finely grated coconut

2 tbsp minced green chillies

3 " " coriander leaves

2 " " curry leaves

3 heaped tbsp besan, salt, hing

To season the above, 1 1/2 tbsp oil

Dough - 1 1/2 cups wheat flour, salt, water to mix

Oil - to deep fry

Proceed as above.

 

Pollal Vadai - an ancient, but delightful snack !

This tastes like a “cross” between bajji & bonda ! It makes an ideal tea-time snack.

Raw rice 2 cups

Tur dhal 1 ½ cups

Red chillies 8 – 10

Salt, hing

Oil to fry

Wash & soak rice dhal & red chillies together for 2 hrs.

Grind fine with salt & hing powder.

Keep it the consistency of dosa batter. You should be able to pour it into oil like
Neyyappam or vellai paniyaram.

Pour it in a small ladle into hot oil.

It spreads circularly like puri, puffs up & comes up.

Remove when golden in colour , after turning over.

Fry at a time, preferably one .

Serve hot with coconut chutney.

Best served hot - from the frying pan to the dining table !

 

Seasame-Poha - ellu aval, an interesting variation, quick to make .

On a busy day, this can be prepared very fast, if you have ellu podi ( til seed powder)

Medium thick poha ( aval ) - 1 cup

Ellu Podi - 2 tbsp
http://www.indusladies.com/forums/showpost.php?p=4831&postcount=40


Water - 1 cup ( approximately )

Salt - very little if necessary since ellu podi has salt

To temper:

Ghee + oil - 2 tbsp

Cashewnuts - few

Curry leaves - few

Powder poha coarsely to rava consistency.

Add water & ellu podi & mix well.

It will become soft ( shoud not become mushy ).

Heat oil-ghee mixture.

Roast cashewnuts to golden colour & add curry leaves.

Add soaked mixture, lightly sauté & remove.

If you have not added coconut for the podi, 2 tbsp freshly grated coconut may be added.

 

Nellai Venthaya Kal Dosai - a soft type of dosai, oil is purely optional !

For this, speciall,y black split urad dhal (thol karuppu uluthamparuppu) is used.

Boied rice - 3 cups

Black split urad dhal - 1 cup

Methi seeds - 1 tbsp

Salt

Oil - to make dosai

Wash & soak rice for 4-5 hrs.

Mix together urad dhal & methi seeds.

Wash & soak for 1 hour before grinding.

Grinder is best suited for this.

First start grinding dhal & methi.

Halfway through, add drained rice.

Grind everything together to a fine paste & add salt.

Ferment for 10-12 hrs.

Make soft dosais – oil is optional.

After spreading dosai, keep covered for a minute.

The dosai need not be turned on the other side, but folded & served.

Serve with onion chutney or sambar.

The dough can be used to make oothappam also.

Always, small onion chutney is best suited for kal dosai.

The chutney served with this is posted in "miscellaneous" thread.

http://www.indusladies.com/forums/45241-post109.html

 

Ragi Flour Upma – with Fried Gram Chutney

If you prefer to make it with minimum oil, it is best eaten hot.

Ragi flour - 1 cup

Water - 1 cup

Oil - 1 tsp

Chopped onions - ½ cup (optional)

Grated carrot - ½ cup

Grated cabbage - ½ cup

Minced green chillies - 1 bsp

Salt

To temper:

Oil - 2 tsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Curry leaves - few

Smear 1 tsp oil on the flour thoroughly & lightly fry in a kadai till the raw flavour is lost.

Remove & keep that & 1 cup boiling water ready.

In the kadai, heat oil & temper.

Add vegetables & green chillies.

When they are sauted, add roasted flour, water & salt.

Lower the flame & mix very briskly.

He water will be absorbed completely.

Switch off & keep covered for a few mts.

Open & serve hot with any chutney – fried gram chutney goes best.

Please refer to

http://www.indusladies.com/forums/46639-post112.html


If you prefer, add 1 tbsp freshly grated coconut for a delicious taste.