Tasty tiffins , Tastier snacks!

Chitvish · Mar 7, 2011

Tava Idli - an extension of idlis !

Use mini idlis or regular idlis cut into four. Use only cold idlis to prevent disintegration when sauting. If the idlis come out "not soft", this can be used to "disguise" them!

Heat 3 tbsp oil & sauté in the following order:

Jeera - 1/2 tsp

Chopped onions - 2 tbsp

Ginger-garlic minced - 2 tsp

Finely chopped tomatoes - 2 tbsp

When the tomatoes become pulpy, add 1 cup of idlis & add:

Tomato ketchup - 2 tbsp

Red chilli powder - 1 tsp

Pav bhaji masala - 1 tsp

Salt – little

Saute, tossing, for a few more minutes till well blended.

Remove & garnish with coriander leaves.

Chitvish · Mar 16, 2011

Khichdi Dhal Dosai - nothing but fibre & protein.

Wash thoroughly & soak 1 cup of Khichdi dhal for 5-6 hrs.

Drain & reserve the water to use while grinding.

Grind fine with 4-5 green chillies, 2 “ ginger, salt , hing & some coriander leaves.

Make thin dosais immediately with minimum oil.No fermenation is necessary.

Serve with any chutney.
In the second photo, it is stuffed with sauted capsicum+paneer+green chillies+coriander.

Chitvish · Mar 26, 2011

Golden Delight Sandan - A steamed Konkani dish.

Coarse rava - 1 cup

Grated red pumpkin - 1 cup

Jaggery powdered - ¾ cup

Ghee - 1 tbsp

Graed coconut - ½ cup

Milk - ½ cup

Cardamompowder - ½ tsp

A pinch of salt

Fry the rava in ghee to a light brown.

Add ALL other ingredients.

Stir well & steam in idli moulds.

Chitvish · Apr 5, 2011

Capsicum Vadai - how about trying for Tamil New Year???

A variety of gram dhal called “pattani paruppu” is ideally suitable for this. If not, use gram dhal

Gram dhal - ¾ cup

Urad dhal - 4 tsp

Red chillies - 3,4

Green chillies - 3,4

Hing - 1 tsp

Salt

Curry leaves - few, finely chopped

Oil - to deep fry

Soah dhals & red chillies together for 2 hrs.

Then drain them for 1 hr - I personally feel this is one point in favour of crisp vadais.

Grind all ingredients (except curry leaves) without adding water, for short spells at a time, checking that it does not get more ground, than coarse. FP is ideal.

Now, add very finely chopped capsicum ( green or tricolor) & add to the batter.

Then proceed as for
http://www.indusladies.com/forums/3525-post35.html

Chitvish · Apr 13, 2011

Vegetarian Kabab - melts in the mouth!

Gram dhal - 1 cup

Grated paneer - 100 gms

Minced green chilllies + ginger + garlic - 2 tbsp

Red chilli powder - 2 tsp

Garam masala & amchur - each, 1 tsp.

Chopped /minced onions - ½ cup

Soak dhal for 2 hrs, drain & cook till just soft , but grainy with enough water.

Grind with minimum water.

Mix with all ingredients, make kababs & shallow fry.

Handle carefully – if necessary, add breadcrumbs.

Chitvish · Apr 28, 2011

Black eyed Beans methi-palak Dhokla - health & fibre!!

Soak blck-eyed beas for 5-6 hrs, drain & grind with green chillies, ginger & salt. Add greens.

Ferment for 6-8 hrs.

Make dhoklas as usual.

Chitvish · May 7, 2011

Potato Dosai - a very simple quick dosai!

Potatoes - 2 medium, boiled, peeled & mashed

Rice flour - 1 cup

Sour curds - ½ cup

Red chilli powdr - 2 tsp

Salt

Mix to a dosa-batter adding enough water & whisking well to get a smooth texture.

Make dosas as usual.

Chitvish · Jun 7, 2011

Kalyana Rava Kichdi – a must in wedding breakfast!!

This is prepared with only rava, in general. But I added semiya + rava in equal volumes.

Rava & semiya - each ½ cup

Oil + ghee - 3 tbsp (can be more but not less)

Chopped green cillies Ginger - each 2 tsp

Lime juice - 3 tsp

Vanghi bhath powder - 1-2 tsp

Grated coconut - 1 tbsp (optional)

Mixed, boiled vegetales - 1 cup (Optional) or just peas

Salt, hing, curry leaves & coriander leaves

To temper:

Mustard seeds - 1 tsp

Gram dhal - 1 tbsp

Cashew nuts - few

Heat oil + ghee.

Temper as given, add first semolina & then rava.

Fry till light pink & then add green chillies + ginger. Add boiled vegetables also now.

In the meanwhile in the next stove boil 2 1/2 cups (or a little more if you prefer a slightly loose consistency) & add haldi, salt & vanghibhath powder. Some make it very loose, adding little more water in which case increase the oil also.

When it starts boiling, pour it on the rava mixture, WHISKING THOROUGHLY.

Cover& simmer for 5 mtes & switch off.

Open after some time & fluff up with a fork.

Add little ghee as topping, garnish with coriander leaves & serve hot with coconut chutney.

Chitvish · Jul 6, 2011

Crispy Pakodas - as tasty as jiffy!

Rava - ½ cup

Curds - ½ cup

Besan - ½ cup

Minced green chillies & ginger - 2 tbsp

Chopped coriander & mint leaves - ½ cup

Chopped onions - ¼ cup (optional)

Salt, a tiny pinch of cooking soda

Oil - to deep fry

Soak rava in curds till it soaks & swells.

Add all ingredients together adding littke water to get a dropping consistency.

Keep oil in a kadai on gas ready to deep fry.

Add 1 tbsp of hot oil to batter & mix.

Drop in spoonfuls & fry.

First keep flame on high & then simmer for inside to get fully cooked.

Serve with tomato ketchup.

Chitvish · Jul 15, 2011

Quinoa Puli Upma - a spicy dish!!

Do not cut down on oil.

Quinoa (varagu) - 1 cup

Water - 2-2 ½ cups (depends on how soft or grainy you prefer it)

Tamaind paste - 2 tsp

Salt, haldi

To temper:

Oil - 3 tbsp

Mustard seeds - 1 tsp

Red chillies - 2, 3

Urad & gram dhals, each - 2 tsp

Green chillies - 3

Curry leaves & hing

Keep the water boiling in a small pressure cooker or pan, adding tamarind paste, salt & haldi.

In the next stove, in a kadai, heat oil & temper as given.

When the dhals turn golden, add quinoa & sauté to get heated.

Transfer this to the hot water in the vessel inside the pressure cooker.

Cover the vessel & the cooker, keeping the weight.

After the first whistle comes, simmer & cook for 10 mtes.

Cool & open. This goes well with curds.