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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    Idli(with rice rava) - How to grind in mixie?

    For SBS photos,please go to - http://www.indusladies.com/forums/968355-post12.html
    http://www.indusladies.com/forums/968358-post13.html

    Those who do not have grinder can follow this method. But this batter, if left over, cannot be used for dosai. Oothappams can be made.
    Use Puzungal arisi ravai or rava of parboiled rice. Use thick poha.

    Rice rava - 1 cup

    Urad dhal (whole, wite) - 1/3 cup

    Poha -1/3v cup (crush like rava in mixi & soak in ½ cup water)

    Salt.

    Mix rice rava with 1 ½ cups of water & set aside for an hour.

    Wash & soak urad for 30 mts.

    Drain & leave for minimum 45 mts.

    First grind urad, adding water little by little till it becomes fluffy (stirring regularly from top to bottom to avoid any ground remaining whole). Roughly 2 cups water will be necessary.

    Empty it in a big vessel.
    Now mix rava+poha & give a run in the mixi.
    Add to the ground urad with salt.

    Now beat the mixture well, making it well aerated. with the hand. I personally feel using the hand does make a difference.
    Transfer to a tall stainless steel vessel ( this helps fermentation better than plastic or porcelain), cover and allow to ferment for 10-12 hrs.

    IMG_6575.JPG
    To be continued....
     
    Last edited: Dec 5, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Idli (with rice rava) - how to make idlis?

    In winter, keeping inside the rice-drum helps fermentation better.

    Once fermented, lightly & gently mix so that the rava does not settle at the bottom.

    Then pour with a ladle in idli moulds.
    Once vigorous boiling starts, switch off the stove afre 5-7 mts.

    Wait for 5 mts & the take out the idli stands.

    Carefully remove the idlis with a palette knife to a casserole.
    K idli-7.jpg
    Serve with sambar & or chutney.

     
    Last edited: Dec 5, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kadamba Vadai - cashew-coconut combine to give a rich taste !

    Turdhal - 1 cup

    Gram dhal (or pattani paruppu) - ½ cup

    Urad dhal - 1/3 cup

    Raw rice - ¼ cup

    Red chillies - 7, 8

    Green chillies - 4, 5

    Salt, hing

    Thinly sliced cashews - ¼ cup

    Grated coconut - ½ cup

    Curry leaves - few

    Oil - to deep fry

    Wash & soak dhals with red chillies for 2-3 hrs.

    Drain completely, grind coarse, adding green chillies, salt & hing.

    Remove & add cashewnuts, coconut & curry leaves.

    Pat into vadais & deep fry.

    Serve with coconut chutney or tomato sauce.
    kadamba vadai 1.jpg
    This is very good for rasavadais also.
    kadamba vadai 2.jpg
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Spicy Puri - there are many versions for this!

    Wheat flour - 2 cups

    White til seeds - 4 tsp

    Chilli powder - 1-2 tsp

    Jeera powder - 1 tsp

    Haldi, hing, salt

    Hot oil to add - 4 tsp

    Oil - to deep fry

    Hot water to knead the dough

    Mix all ingredients & knead to a dough with hot water.

    Rest for 15 mts.

    Roll into puris & deep fry.

    Serve with pickle & curds.
    spicy puri.jpg
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kaima Idli - this is my own version!

    For SBS photos,please visit - http://www.indusladies.com/forums/968274-post32.html

    An ILite has asked for this Saravana Bhavan recipe. I bought a serving (it cost a whooping rs 56!) from there and tasted it. It was very oily and very hot and spicy. I cut down the oil and tried it.

    The idlis must be cold & hard – best refrigerated. Cut into strips 1” long. You can use any combination of vegetables from, red & green capsicums, carrots, French beans & peas, besides onions.

    Cut idlis - 2 cups

    Cut vegetables - 1 cup (or more)

    Sliced onions - ½ cup
    Oil - 3 tbsp

    Any chilli sauce - 1 tbsp ( optional – if you like it hot)

    Grind to a fine paste:

    Red chillies - 5-6

    Garlic pieces - 4,4

    Jeera - 1 tsp

    Heat oil & fry the paste till raw smell goes.

    Add the onions first and next the vegetables & stir-fry for 3-4 mts (adding a dash of aji no moto is your option).

    After they are sauted & glossy, add the idlis & mix well.

    Cook on a low flame for the flavours to blend.
    Any chilli sauce can be added for extra spicy taste at this stage.

    Remove & serve hot, garnished with chopped coriander leaves.
    kaima idli-3.jpg


     
    Last edited: Dec 5, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Masala Kichdi - different from Khara Bhath, please!

    Bombay rava - 1 cup (dry roasted already & cooled)

    Chopped onions - ½ cup

    Chopped tomatoes - ½ cup

    Mince together:

    Green chillies - 3 (or to taste)

    Garlic - 3 pcs

    Cardamom & cloves - 2-3 each

    Cinnamon - 1 “

    Oil - 3 tbsp

    Water - 2 ½ cups

    Salt, haldi

    Ghee - 1 tbsp

    Coriander leaves - to garnish
    You can mince the spices with green chillies-garlic
    Or
    Temper them at the beginning, before adding rava.

    Heat oil & roast rava first.

    Then add onions, tomatoes & minced ingredients, in order, after the previous one gets sauted well.

    Add water, haldi & salt.

    Simmer to cook till soft.

    Add ghee & garnish with coriander leaves.

    Serve with coconut chutney.
    masala kichdi.jpg

     
    Last edited: Jan 25, 2009
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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Corn-Makai ka atta Dhokla - tangy, if you use sour curds!

    For SBS photos,please visit - http://www.indusladies.com/forums/968282-post33.html

    This is made using maize flour (makai ka atta) & American sweet corn.

    First combine:

    maize flour (makai ka atta) - 1 cup

    Sour curds - ½ cup

    Warm water - 1 cup

    After 30 mts, add

    American sweet-corn kernels - ½ cup

    Ginger – green chilli paste - 2 tsp

    Salt, hing, sigar

    Fruit salt - 1 tsp Lemon juice - 1 tsp

    Oil - 1 tbsp

    And mix well.

    Keep the steamer ready & boil water, simultaneously keeping a greased plate ready inside it to become hot.

    When the water in steamer boils, add fruit salt & lime juice, mix gently & transfer to the greased plate in steamer.

    Steam for 10 mts.

    Now temper, using:

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Seasame seeds - 1 tbsp

    Hing & few curry leaves.

    Add 2 tbssp of water to this & pour over dhoklas.

    Cool & cut.

    Garnish with 1 tbsp each of grated coconut & chopped coriander leaves.
    26h Feb09 024.jpg
     
    Last edited: Dec 5, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rava Puli Upma - delcious, though oily!!

    For SBS photos, please go to
    Rava Puli Upma

    Bombay Rava- 1 cup

    Thin tamarind water - 1 ½ cups ( tamarind level is optional)

    Salt, haldi,curry leaves

    To temper:

    Oil - 2 tbsp ( on the higherside)

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Gram dhal - 2 tsp

    Curd chillies, broken - 5,6 (or to taste)

    Hing - 1 tsp

    Soak both dhals in water for 30 mts & drain – this is to make them crisp in tempering.

    Mix rava, tamarind water, haldi, salt & curry leaves.

    Heat oil, temper as given.

    Wait till the curd chillies turn dark brown.


    Add the prepared mixture, stirring continuously.

    Lower the flame when boiling starts.

    Close with a rimmed plate & pour hot water in it.

    See the photo in
    Puli upma


    When it is completely cooked, remove. Empty on a greased plate & make pieces.
    ravapuliupma-3.jpg
     
    Last edited: Jan 15, 2010
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Atta-Banana Oothappams - delicious & healthy!

    For SBSphotos, please go to
    Atta-Banana oothappams

    Makes 6 oothappams.

    Wheat flour - 1 cup

    Wheat (or oat) bran - 2 tbsp

    Ripe bananas - 2 (one mashed & one sliced for topping)

    Powdered sugar - 2 tbsp

    Milk - ½ cup

    Vanilla essence - ½ tsp

    Baking powder - ½ tsp

    Finely chopped walnuts - ½ cup

    Butter - to shallow fry.

    Mix all ingredients to a batter consistency, using little water.


    Beat well & make pancakes, using little butter & topping with sliced bananas.

    Do not flip.

    Can be eaten plain or with honey.
    atta banana ooth-last.jpg

     
    Last edited: Jan 15, 2010
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    Chitvish Moderator IL Hall of Fame

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    Colourful Rice Noodles - Made with processed rice flour

    Idiyappam flour is best suited, in the absence of which, processed rice flour can be used.
    I learnt this from my Chettinadu friend.

    Rice flour - 1 cup

    Mixed vegetables - 1 cup ( carrot, beans, corn etc, cubed &boiled)

    Onion - 1, chopped

    Oil - 1 tbsp

    Salt

    Grind to a paste:

    Red chillies ( or powder) - 3,4

    Garlic - 4, 5 pcs

    Jeera - ½ tsp

    Boil 2 cups of water.

    Keep the flour ready in a vessel, after adding little salt & a tsp of oil.

    Remove the water when it starts boiling well.

    Go on adding it to the flour, stirring well till a soft dough is formed.

    The amount of water depends on the quality of rice flour.

    Pass the cooked dough through a Thenkuzal press on a plate or idiyappam stand & steam well.

    Cool & cut into pieces.

    Heat the oil in a kadai & fry the paste.

    Add onions & sauté.

    Next add vegetables & salt.

    Fry on a low fire and then add the broken ssteamed rice noodles.

    Simmer for a few mts & remove.

    Can be served with any chutney.
    IMG_0607.jpg
    I tried the same with capsicums.
    colour rice noodles.jpg

     
    Last edited: Jul 10, 2009
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