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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    Paneer Pakoras - soft & non-spicy!

    For SBS photos,please go to http://www.indusladies.com/forums/968285-post34.html

    Paneer - 200 gms

    Chaat masala – 2 tsp

    Batter:

    Besan - 1 cup

    Red chilli powder - 1 tsp (or to taste)

    Salt

    Cooking soda - ¼ tsp

    Oil - to deep fry

    Cut paneer into cubes, firt breadthwise & then into small uniform cubes.

    Smear with chaat masala.
    Make a thick batter with besan, salt & red chilli powder with (about) 1 cup of water, adding soda last.

    Keep oil ready & beat the batter.
    Dip each paneer piece in batter & drop in oil.

    Fry till golden.
    Serve wth chutney of your choice.
    paneer pakoras-4.jpg
     
    Last edited: Dec 5, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Schezuan Dosai - fusion, ofcourse!

    Please go to
    Set Dosai & Sagu
    Set dosai batter is ideal for this. Ferment for 24 hrs to get porous dosais.
    For 3 cups of batter, soak together

    Red chillies - 8-10 (or to taste)

    Garlic pieces - 10-12

    Grind to a fine paste & saute on low fire in 2 tsp oil, till the raw smell goes.

    Cool & add to batter & mix well.

    Make small dosais, cover after pouring oil & cook on one side only. Sprinkle cheese before removing.

    Serve with any chutney.
    schezwan oothappam.jpg
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Surnali - a sweet pancake of Konkani origin.

    I learnt this long back from my Saraswat friend.

    Raw rice - 1 heaped cup

    Poha - ½ cup

    Curds - 1 cup

    Methi seeds - 1 tsp

    Jaggery (powdered) - 1 cup

    Grated coconut - 2 tbsp.

    Sal

    Ghee or oil to make

    Butter - to serve with

    Wash & soak rice in curds for 4 hrs.

    Then add poha & methi seeds & soak for one more hour. Never mind if it is thick.

    Add ½ cup of water to coconut & take milk.

    Grind the soaked mixture fine, adding coconut milk & jaggery alternately.

    Grind as fine as possible.

    Add salt & ferment for 8 hrs.

    Make pancakes in a non-stick pan; do not spread thin.

    Keep covered & when underside is cooked.

    Flip & cook for a few secs.

    Serve topped with butter with any spicy side-dish.
    surnali-1.jpg
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Khichu - a traditional Gujarathi dish.

    Jowar Khichu:

    Jowar is sorghum(white millet) in English & ‘white cholam’ in tamil.

    Jowar flour - 1 cup

    Water - 1 ½ cups

    Mince together:

    2 Green chillies+1”ginger + 2 pieces garlic

    Fresh curds - 1 tbsp

    Sesame seeds - 1 tsp

    Salt

    Cooking soda - a pinch

    Oil - to serve with

    Add to water, minced ingredients, curds, salt, soda and sesame seeds.

    Boil and add the jowar flour and mix well, while stirring continuously with a whisk so that no lumps remain.

    Cover and cook on a slow flame for another 5-7 mtes or till the mixture leaves the sides of the pan, stirring once in between.

    Transfer to one big or few small greased bowls.Press using your fingers.

    Demould on a serving plate.

    Serve topped with coriander leaves and extra oil.
    khichu-2-jowar.jpg

    Poha kichu:

    Blend 1 cup of thick poha in mixie to a coarse powder.

    Proceed as above, adding
    1 ½ cups of water, 1 tsp jeera, 2 pinches cooking soda, 1 tsp chilli powder & salt. Dizzle oil before serving.
    khichu--poha.jpg
    Ragi Khichu:

    Same method as above –

    to 1 cup of ragi flour, add 2 cups water (including 2 tbsp curds), 1 tsp jeera, ½ tsp each of finely chopped green chillies & red chilli powder, hing, salt, 2 pinches of cooking soda and finely copped coriander leaves. Serve with oil drizzled.
    khichu-3-ragi.jpg
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Halbhai - a Mysorean savoury!

    For SBS photos,please go to http://www.indusladies.com/forums/968363-post14.html

    Raw rice - 1 cup

    Buttermilk - 1 cup

    Water - 1 ½ cups

    Coconut - 1 cup

    Green chillies - 2-3 (or to taste)

    Ginger,chopped - 1 tsp

    Salt, hing.

    Ghee - to serve with

    Soak rice for minimum 30 mts & drain.

    Add coconut & green chillies & grind to a paste adding from the measured water, the amount necessary.


    Add salt, hing, buttermilk & remaining water.
    Cook on a heavy pan continuously stirring till it becomes a cooked mass.
    Cook with a plate of hot water in it,placed on top of the vessel.

    Empty on a greased plate,
    Cut & serve with a dollop of ghee.
    halbhai-5.jpg
     
    Last edited: Dec 5, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vazhaippoo Vadai – this is the crisp type.

    This is made without onion & for the recipe with onion, please refer to
    http://www.indusladies.com/forums/showpost.php?p=9423&postcount=74


    Gram dhal - ¾ cup


    Tur dhal - ¼ cup


    Red chillies - 4, 5


    Green chillies - 3, 4


    Salt, hing, finely chopped curry + coriander leaves.


    Very finely chopped banana flowers - 1 cup or a little more


    Oil - to deep fry


    Soak the dhals and red chillies for 2-3 hrs.


    Drain well, add green chillies, salt & hing.


    First mince the banana flowers fine, squeeze out the juice & reserve both.


    Grind dhal mixture to a coarse mixture, adding if necessary the reserved water.


    Add the mincedflowers, chopped greens etc & give one grind for them just to blend well.


    Keep the oil hot in a kadai.


    Add 1 tbsp very hot oil to the mixture & mix well.


    Pat into vadais like ama vadai & deep fry till done.


    Serve with coconut chutney.


    If the mixture is loose, powder 1 tbsp fried gram fine & add to slightly thicken it.


    If you prefer, addminced onions after squeezing them so that the batter may not loosen.
    vazaipoo vadai-1.jpg




     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mushroom-Palak-Corn Ooothappam - a satisfying meal!

    Use any oothappam or dosa batter.

    Use boiled corn & thinly sliced mushrooms.

    Chop palak & saute lightly.

    Once you pour oothappam, drizzle oil & cook covered.

    The top will get cooked without turning over.

    Spread the vegetables as shown in the photo.

    Drizzle 1 tsp more of oil & cook on a low flame, covered.

    Remove & serve.
    mushroom oothappam-2.jpg
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vattayappam - soft, spongy, mildly sweet!

    This is a traditional Kerala dish made, originally made using toddy and later with yeast.

    I successfully tried it differently.

    Raw rice - 1 cup

    Grated coconut - ¾ cup

    Thick poha - ¼ cup

    Salt

    Sugar - ¼ cup

    Fruit salt - 1 heaped tsp

    Wash & soak rice & poha together for 2 hrs.

    Drain, grind to a paste adding coconut & enough water.

    Finally add salt & sugar; mix well.

    Leave for 4-5 hrs.

    Steam as for dhoklas, adding fruit salt only when the water is nboiling in the steamer.

    It can be steamed in a greased plate or individual greased moulds.

    Raisins & cashews can be optionally sprinkled on top.

    The side dish is your choice – milk & sugar, vegetable stew or any spicy curry.
    vattayappam-1.jpg

    vattayappam-2.jpg

    vattayappam-3.jpg
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Super Thenkuzal - please believe me!

    Processed rice flour - 6 cups

    Urad dhal - 1 cup

    Butter - ½ cup

    Jeera, hing, salt

    Oil – to deep fry

    Pressurecook urad in a vessel wih 4 cups of water in a vessel inside pressurecooker for 3 whistles.

    Cool, open, add butter & hing & keep covered.

    Leave for an hour & then open & grind to a paste.

    Add salt,rice flour & make then kuzal as usual and deep fry.
    superthenkuzal.jpg
     
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    Baked Thattai - compromise on oil, but not butter!

    For SBS photos,please go to - http://www.indusladies.com/forums/968290-post35.html

    Besan & Rice flour - 1 cup each

    Melted butter - ½ cup

    Ajwain - 1 tsp

    Salt, red chilli powder - to taste

    Fresh herbs available, chopped - 2 tbsp

    ( I used the locally available Omavalli leaves)

    Knead in a food processor to a dough consistency.
    Pinch small balls & press between both palms to get a disc.

    Prick all over with a fork.
    Bake at 200 deg C for 10 mts.

    Take out, flip & bake for another 10 mts at 200 deg F for the other side to cook well.
    Cool & store airtight.
    baked thattai-4.jpg
     
    Last edited: Dec 5, 2009
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