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UPMA
Ingredients :
Oil 2 tbsp.
Water 3 cups
Onion 1
Rava 2 cups
Mixed vegs. 1 cup
Mustard seeds 1 tsp.
Urad Daal 1 tsp.
Chana Daal 1 tsp.
Ginger 1 tsp.
Green chilis 2
Red Chili 1
Method
Roast rava until light brown. Separately, fry mustard seeds, urad and chana
daals, chopped onion, (crushed) red and (chopped) green chilis in oil. (Optional: can add cumin and coriander
powders, peas, mixed vegetables, etc. and fry these too.) Add water to the fried mixture, bring it to a boil, lower the flame, and add the rava slowly,
stirring while doing so.
Optional: add cashews.
VADA
Ingredients
Moong Daal 1/2 cup
Urad Daal 1/2 cup
Onion 1
Coriander 2 tsp.
Green Chili 1
Chili powder 1/2 tsp.
Salt 1 tsp.
Ginger 1 tsp.
Baking Soda 1/4 tsp.
Method
Soak urad daal and moong daal for 2-3 hours. Grind daals into a coarse paste.
Add finely chopped onion, salt, coriander powder, chili powder OR green chili, ginger and
soda. Mix well and set aside for 4-5 minutes. Fry small spoonfuls of the mixture in hot oil.
Gram Dhal Vada
Ingredients :
Gram dhal - 2 cups (channa dhal) Coriander leaves - 1/4 cups Salt - 3/4 cups
Curry leaves - little Red chillies - 4 Green chillies - 3 Ginger - 1 cm Onion -2
Method
Soak gram dhal in water for 2 hours. Wash with water and drain off water. Chop
onion, gren chillies, curry leaves and coriander leaves. Grind the dhal coarsely
with red chillies. Add all the other ingredients - make into wadas, deep fry in
oil till golden in colour. Can be served hot or cold - very tasty with dahi-bath.
Onion Rava Dosa
Ingredients
one cup semolina/rava
one cup maida
1/2 cup rice flour
4-5 green chillies finely chopped
3/4 inch ginger chopped fine
1 1/2 tspn jeera slightly crushed (enough to bring out its flavor)
salt to taste
good pinch asafoetida
2-3 chopped onions
a bunch cashews
oil to make dosas
Method
Mix rava, maida, rice flour together into a thick batter adding little water at a time so no
lumps are formed. Mixing by hand is a good idea if you don't have a whisk or electric mixer. Add salt,
crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. When ready to eat, spray a non-stick pan lightly with oil and warm. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon.
Drop chopped green chillies and ginger into batter. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the batter such that there is a latice work effect. A lot of holes is just the thing. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over. Remove in a few minutes and make more. For the plain rava dosa leave out the onions.
Dosa
Ingredients:
Rice 1 1/2 cups
Urad Daal 1/2 cup
Salt 2 tsp.
Method
Soak the rice and daal separately in slightly warm water for 2 - 8 hours.
Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use
blender if possible).
Ferment for 12 hours.
Puris
Ingredients :
Flour (all purpose) - 1 cup
Wheat flour (atta) - 1 cup
Salt - 1/2 tsp.
Butter - 2 tbsp. (melted)
water - 1 cup (approx.)
Oil for deep frying
Method :
1. Sieve the flour with salt .
2. In a large mixing bowl add the melted butter to the flour. Mix it well into the flour.
3. Now add the water gradually kneading the mixture all the time until the dough is soft and firm.
4. Knead well for 5-10 mins. Cover with a damp cloth and let stand for 1/2 hour or more.
5. Divide the dough into small pieces and roll each into a small circle 3-4 inches in diameter.
6. You may use a little flour to prevent the dough from sticking.
7. Heat the oil in a round bottomed pan and when hot, add one puri at a time.
8. The puris will rise to the surface. Press down gently with the back of a spoon. This will help the puris to puff
up.
9. When light golden and crisp remove from oil and drain on kitchen paper. Serve hot.
Sweet Lentil Bread
Ingredients
Flour - 1 lb.
Gram Dhal (chana) - 1 lb.
Sugar - 1 lb.
Cloves - 3 nos.
Cardamoms - 1/2 tsp. (ground)
Til (Sesame) oil or Olive oil - 2 tsps.
Method
1. Sieve the flour, add oil and enough water gradually. Knead to a thick dough.
2. Shape small balls from the dough and keep aside.
3. Meanwhile, boil the lentil in 1 pint water , till tender. Drain. Add sugar, cardamoms and cloves.
4. Stir till a thread-like syrup is formed. Mash the mixture to a paste.
5. Roll into same nmber of balls as the dough, but double the size. Flatten the flour balls.
6. Place the sweet balls in the centre of the rounds and cover completeley with the flour dough.
7. Roll into a smooth large ball. Place on a rolling-board and bale out with a rolling-pin into a large round.
8. Heat a frying pan and fry the parathas till both sides are crisp and golden brown.
9. Spread with dollops of ghee and serve hot.
Stuffed Parathas
Ingredients :
For the Dough : Flour - 1/2 kg., Oil or Ghee, salt and water.
Potato (Alu) Stuffing : Potatoes - 1/4 kg.
Corriander leaves - 1 tbsp. (chopped)
Onion (medium) - 1 (chopped)
Ginger - 1 inch piece
Green Chillies - 2-3 nos. (chopped)
Mango powder (Amchur) - 1 tsp.
Chilli pwd. - 1/2 tsp.
Oil - 1 tbsp. and Salt to taste
Cauliflower (Gobhi) Stuffing : Cauliflower (raw, grated) - 1 1/2 cups
Corriander leaves - 1 tbsp. (chopped)
Onion (medium) - 1 (chopped)
Corriander pwd. - 1 tsp.
Cumin pwd. - 1 tsp.
Chilli pwd. - 1 tsp.
Oil - 2 tbsp. and Salt to taste
Method
Potato Stuffing :
1. Boil, peel and mash the potatoes.
2. Heat oil and fry onions till transparent.
3. Add ginger and green chillis and fry for a minute.
4. Remove from stove and mix in corriander leaves, mango pwd., chilli pwd and salt.
5. Add mashed potatoes and mix well. Use for stuffing parathas as given below.
Cauliflower Stuffing :
1. Heat oil and fry the onions till transparent.
2. Add chilli pwd, corriander, cumin pwd. and salt. Mix well.
3. Fry for 2-3 mins., stirring all the while. Use for stuffing parathas as given below.
Parathas :
1. Sift the flour with salt. Mix in enough water to make a smooth dough.
2. Knead for 5 mins. Divide into 20 balls of dough.
3. Roll out fairly thick , applying a little flour.
4. Divide stuffing equally for 10 parathas. Flatten the balls of dough.
5. Place the stuffing in the centre of the flattened ball. Cover with another round and seal edges.
6. Dust with a little more flour and carefully roll out as thin as possible.
7. Heat a tava (flat frying pan). Place the paratha and cook till brown. Turn it over.
8. Cook for a minute , then pour a little oil. Fry till golden brown.
9. Turn over adding a little more oil if neccessary and fry till browned.
Milagu Kuzhambu
Ingredients:
coriander seeds - 2 spoons (fry first)
toor dal - 2 spoons
whole black peppers - 2 spoons
whole red peppers - 3-4
asafoetida and curry leaves-little
Method:
Fry the above ingredients in a little amount of oil and grind
it. Mix this paste with tamarind juice
(siaze of 2 lemons), add water and heat until the raw smell is gone. In the add 2 4 tsp of gingelly oil. Side dish - This can be mixed with rice and served along with
paruppu thogaiyal, or as a side dish to curd rice.
Chilled Curds Idlis
Ingredients :
Chilled curds - 4 cups Idlis - 24 Carrots - 1 cup Oil - 1 1/2 tabs Coriander
leaves- 1 tabs Mustard - 1/4 tsp Salt - 1/2 tsp Hing Powder - pinch Dried curds
chilli- 4 (mor milagai)
Method
Make idlis and let it get cold. Beat curds adding a cup of water, add salt to
it. If preferred 1/2 tsp of sugar can be added. Grate carrots and chop coriander
leaves. Heat 1/2 tabs oil, add mustard. When mustard splutters add hing, pour on
to the curds. Keep half the curds mixture aside. Soak the idlis in the other
half of the curd mixture and keep both in the fridge to chill well.
To serve break the dried curds chilli into little pieces. Fry them in the
remaining oil till brown. Place the soaked idlis in an attractive platter, cover
them with the remaining curd mixture - scatter the fried chillies over them, and
decorate with grated carrots and coriander leaves. This is refreshing in hot
weather.
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