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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    Urad Pongal - Make it grainy – it is matchless!

    Rice - 1 cup

    Urad dal (whole & white) - ½ cup

    Mix & cook with 2 ½ cups of water, hing & salt in a pressure cooker.

    Keep the water amount in such a way that the grains do not stick to eachother.

    This pongal should not be mushy.

    Oil +ghee - 1 tbsp + 1 tbsp

    Pepper-jeera coarsely powdered - 2 tsp

    Cashewnuts - 3 tsp

    Salt, curry leaves

    Heat oil+ghee.

    Temper with pepper & jeera, chopped cashew & curry leaves.

    Add the pongal & toss to mix.

    Serve hot.

    This goes with any gotsu or chutney.
    uradpongal.jpg
     
    Last edited: Apr 21, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Oats Pongal - very delicious & creamy !

    Oats - 1 cup

    Moong dhal - 2 heaped tbsp

    Coaresely podered pepper + jeera - 2 tsp

    Chopped ginger - 2 tsp

    Chopped curry leaves - few

    Salt, hing

    Ghee + oil - 2 bsp

    Cook moong dhal til soft & drain the water.

    Heat ghee+oil, temper, pepper + jeera & ginger +curry leaves.

    Add oats & fry till colour changes.

    Add 1 – 1 ¼ cups of hot water ( this depends on the grainy or soft texture, you want).

    Add cooked moong dhal, salt & hing.

    Cook till soft & done.

    Serve hot with chutney or gotsu.
    oats pongal.JPG

     
    Last edited: Jan 12, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sago (sabudhana) Pongal - delightful is the only word !

    Buy good quality sago for best results.

    Sago - 1 cup

    Yellow moong dhal - 3 tbsp

    Coaresely powdered pepper + jeera - 2 tap

    Finey chopped ginger - 2 tsp

    Curry leaves - few

    Chopped cashews - 1 tbsp

    Hing - ½ tsp

    Oil + ghee - 2 tbsp

    First fry sago lightly in 2 tsp oil & cool.

    Soak in just 1 cup of water for 3-4 hrs.

    To make this for breakfast, I soak the previous night itself.

    Cook moong dhal till just soft.

    Remove if there is excess water – this need to be minimum.

    In a kadai, heat remaing oil & ghee.

    Temper all ingredients & finally add sago.

    Fry lightly & transfer the contents to the vessel in which moong is cooking.

    Add salt & stir briskly for 2-3 mts.

    Switch off & rest for a few mts before serving.

    Serve with coconut chutney.

    sago pongal(s).JPG
     
    Last edited: Jan 12, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Poha (aval) Pongal - the last of the pongal series !

    Buy thick variety of poha.
    If thin variety only is available, do not grind but rinse in water & strain well, squeezing gently to remove water completely.

    Poha - 1 cup (powder coarsely)

    Moong dhal - 1/3 cup

    Salt, hing

    Coarsely powdered pepper-jeera - 2 tsp

    Chopped ginger - 2 tsp

    Chopped cashews - 2 tbsp

    Curry leaves - few

    Ghee + oil - 2-3 tbsp

    Boil moong dhal till soft & drain.

    Keep 1 cup of hot water ready.

    In a kadai, heat oil + ghee.

    Temper pepper-jeera powder, ginger, curry leaves, cashewnuts & hing.

    Add crushed poha & roast on a low flame.

    Add hot water, boiled moong dhal & salt.

    Simmer & cook for a few mts till the entire water is absorbed.

    The amount of water varies with the quality of poha.

    Serve with chutney or gotsu.


    aval pongal(s).JPG
     
    Last edited: Jan 12, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Curry Leaf Idlis - rustle up quickly !

    Curry leaf Powder:

    Curry leaves - 1 cup

    Red chillies - 3

    Pepper - 1 tsp

    Tur dhal - 4 tsp

    Urad dhal - 3 tsp

    Jeera - 1 tsp

    Hing - ½ tsp

    Salt

    Spread curry leaves in a plate & MW for 3 mts (roughly) – this is to preserve the green colour.

    Roast all other ingredients in a kadai, adding just 2-3 drops of oil, adding salt also last.

    Powder along with curry leaves in a mixi, as fine as possible.

    Old rice - 1 cup

    Steam the rice for 2-3 mts.

    In a kadai, heat 1 tbsp oil & temper 1 tsp mustard seeds & 1 red chilli.

    Add the rice, 1 tbsp powder & switch off.

    Toss everything together thoroughly, till uniformly mixed.

    Serve with chips or papad, for a jiffy.

    If idlis are left over, proceed as follows:

    If the idlis are cold, just steam for 2 mtes, to freshen them up.

    Heat oil & temper mustard seeds & red chilli.

    Add idlis & sprinkle curry leaf powder uniformly all over.
    curry leaf idli.JPG
     
    Last edited: Jan 12, 2010
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lapsi Kozukkattai - serve with gotsu or gojju !

    Lapsi (Wheat rava) - ¾ cup

    Grind together coarsely in the small mixi:

    Gram dhal - 4 tsp

    Tur dhal - 4 tsp

    To temper:

    Oil - 1 tbsp

    Red chillies - 2, 3

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Curry leaves - few

    Hing - ½ tsp

    Salt.

    Freshly grated coconut - 3 tbsp

    Heat a pressure pan & temper as given.

    Add the mixture of lapsi _ dhals & fry on a low fire.

    Add 2 ¾ cups f boiling water & salt.

    When vigorous boiling starts,cover the cooker, keep the weight & simmer.

    Cook for 10 mts.

    Cool, open & add coconut.

    Make balls & steam for 7-8 mts.

    Serve with any gotsu or onion gojju.
    lapsi kozukatai.jpg
     
    Last edited: Oct 3, 2009
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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sweet Potato Puri - Let us sin occasionally !

    Boil a small piece of sweet potato & mash it.

    Wheat flour & maida - ½ cup, each

    Mashed sweet potato - ¼ cup, heaped

    Ghee - 4 tsp

    Powdered sugar - 4 tsp

    Cardamom powder - ½ tsp

    Soda bicarb - 1/8 tsp

    White til seeds - 1 tsp

    Milk - to mix.

    Mix all ingredients to a stiff dough using minimum milk.

    Rest for 30 mts-1 hr.

    Make about 15-16 balls.

    Roll each to 3-4” diameter & deep fry in hot oil.

    It puffs up well.

    Serve with any spicy sabji or chutney.
    sweet potato puri.JPG

     
    Last edited: Jan 12, 2010
  8. Chitvish

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    Lapsi-Oats-Vegetable Kichdi - Served with pickle & curds, makes a meal.

    Lapsi - 1 cup

    Oats - ½ cup

    Mixed vegetable cubes - 2 cups (carrot, beans, peas, cauliflower, babycorn etc)

    Minced green chillies & ginger - 1 tsp

    Chilli powder - 2 tsp (or to taste)

    Salt, haldi

    To temper:

    Oil + Ghee - 2 tbsp

    Jeera - 1 tsp

    Cloves - 3,4

    Cinnamon - 1”

    Hing - ½ tsp

    Garnish:

    Ghee - 1 tbsp

    Coriander leaves - 1 tbsp

    In a pressurepan, temper as given.

    Add lapsi & oats & sauté for a few mts.

    Add vegetables & fry for sometime.

    Add 4 cups of water, greenchilli-ginger paste, red chilli powder, salt & haldi

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

    Simmer for 10 mts.

    Cool, open & serve garnished with ghee & coriander leaves.
    lapsi-oats-kichdi.JPG

     
    Last edited: Nov 14, 2008
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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Varupayaru - also called porikollu or varakarisi

    This is a zero-oil dish. It is time consuming as well as laborious. But I can assure you, it is worth all the time and labour. It preserves well for a month.
    Whole lentils are used to make it protein-packed.

    Big black channa - 200 gms

    White peas - 100gms

    White black-eyed beans - 100 gms

    Small mochai payaru - 100 gms

    Whole green moong - 100 gms

    Horsegram - 100 gms

    Moth (called kallupayaru) - 100 gms

    Roasted & deskinned peanuts - 100-200 gms

    To grind to a thick paste:

    Red chillies - to taste (not much)

    Salt, haldi & hing

    For seedai:

    Processed rice flour - ¾ cup (roasted lightly)

    Roasted urad dhal flour - 1 tbsp

    Salt, butter, hing

    Knead, adding little water to tiny balls & deep fry in oil.

    Wash & soak individually all pulses with a pinch of cooking soda for 24 hrs.

    Drain well & spead on a cloth for 2-3 hrs, to dry thoroughly.

    Roast each individually on a dry kadai first on medium heat and then on low flame till crisp.

    When cool, smear the post over this completely.

    Keep it in the sun to dry or in a very low oven.

    Add the seedais & store airtight.

    I bought a sample of what is sold in shops, now famous in Suswaad particularly. The pulses are deep fried in oil for easy frying !
    The choice is yours!!

    In the following photograph, whole green moong could not be "accomodated" !
    varupayaru2.JPG
    Varupayaru.JPG
     
    Last edited: Dec 4, 2009
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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kara Boondhi - an easy snack, a permanent favourite!

    Fresh besan gives best results.

    Oil - to deep fry

    Cashews - a handful

    Curry leaves - few

    Beat together till fluffy,

    Besan - 1 cup

    Rice flour - 2 tsp

    Cooking soda - half of 1/8 tsp (definitey not more)

    Salt - very little

    With enough water, to get thick dosa batter consistency.

    Whisk very well with a fork or small whisk.

    Heat oil in a flat (not deeply curved ) kadai.Keep a little large amount of oil to get good shape for boondhis.If you keep very little oil, the shape of boondhis will not be round.Keep boondhi ladle (flat & round with holes ) above the oil at a distance.Pour one big spoonful of batter on it , so that tiny drops start falling in the oil .Tap the ladle very gently, with a spoon.Round boondhis will fall into the oil & get fried..

    Quickly remove to a kitchen tissue.

    Finish in batches.

    Deep fry curry leaves till crisp & cashews till golden.

    When all batches are fried, tranfer to a bowl & add red chilli powder, hing & little more salt.
    kara boondhi b.jpg
     
    Last edited: Jan 14, 2009
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