Feeds:
Posts
Comments

Archive for the ‘Tiffin’ Category

Maddur Vada

Ingredients:

Rice flour-1 cup

Sooji-1/2 cup

All purpose flour-1/4 to 1/2  cup

Salt

Oil-1 table spoon

Crushed peanuts-a handful

Curry leaves- a few

Cumin seeds-1 tea spoon

Green chillies-5-6 numbers

Chopped onion-1

Hing-a pinch

Sesame seeds-2 tea spoon

Oil- for deep frying
Method:

1.In a large mixing bowl, mix all the ingredients except the oil for deep frying.

2.DONOT add any water as the water from chopped onion would be sufficient.

3.Make a dough out of it.

4.Heat oil in a kadai, meanwhile make little balls out of the prepared dough and flatten them like small discs.

5.Fry them in hot oil and drain excess oil in a paper towel.

6.Serve hot with chutney and tea/coffee.

 

Advertisements

Read Full Post »

Ingredients:

Chana dal-2 cups, soaked for an hour

Onion-1, big

Curry leaves- a few

Fennel seeds-2 tea spoon

Finely chopped ginger-2 table spoon

Green chillies-6 nos

Salt

Oil- for deep frying

Method:

1.Finely chop the onion, and set aside.

2.Coarsely grind the soaked dal along with green chillies and ginger in a mixer adding very little or no water.The batter should stick to your hands inspite of being coarse and not watery.

3.Add chopped onion, fennel seeds, curry leaves and salt and mix well.

4.Make balls out of the ground mixture and deep fry in oil. Serve hot.

Makes:25-30 nos

Read Full Post »

Rava Pongal

I am not a wake up early person..but today being Pongal,I had already made plans of waking up early, cooking something apt for the festival.And ya, I plan to make it a tradition for every single festival, starting this year.But before that, heres wishing one and all a “happy pongal- pongal nalvaahzthukkal”

https://i1.wp.com/www.dgreetings.com/newimages/pongal/pongal-post-2_1682.jpg

Ingredients:

Semolina/rava-1 cup

Water-2 cups

Moong dhal-1/2 cup

Curry leaves- a few

Cashew nuts-a handful

Black pepper-whole or powdered-whole-10 nos, powdered-1 tea spoon

Cumin seeds-1 tea spoon

Crushed ginger-1 tea spoon

Salt

Oil/Ghee-2 table spoon for roasting semolina, 2 table spoon for seasoning

Method:

1.Dry roast the moong dhal for a couple of minutes, let it not change colour. Pressure cook the roasted dhal giving it 2 whistles.Set aside.

2.Heat 2 table spoon of oil in a pan,roast the semolina for a couple of minutes, again let it not change colour.

3.Add 2 cups of water to the semolina and cook until done.

4.Mix the semolina and pressure cooked moong dhal when it is hot adding salt.

5.Season with cumin seeds,pepper powder,curry leaves, ginger and cashew nuts.Serve warm with  a dollop of ghee if needed and some chutney.

Serves:2

Ps:Pls donot mind the poor quality pic, was taken on dot @ 6.47a.m.

Read Full Post »

This snack is born out of a frantic search into the refrigerator and on finding loads of dosa batter left.Its no secret that TH loves fried stuff and I couldnt have any better reason to make this snack.

Ingredients:

Dosa batter-2 cups

Rava/Semolina-1/2 to 3/4 cup cup

Chopped green chillies-5-6

Chopped ginger-1 1/2 tea spoon

Curry leaves- a few, crushed

Shredded cabbage-1/4 cup

Finely chopped onion-1/4 cup

Salt

Oil-for deep frying

Method:

1.Mix all the ingredients listed with salt and required amount of water.Make small balls out of it and set aside.

2.Heat oil a kadai and when hot, fry the hand made balls one by one,

3.Serve hot with chutney/ tea or simply munch along like what TH did.

Makes: about 25 vadas

Read Full Post »

I lurve lurve this sandwich. It was a good 12-14 years ago when sandwich makers started doing the rounds everywhere. We too got one and it was such a  fancy thing at home.Amma would make the filling, I woud spread the butter and stuff the filling and put them in the sandwich toaster and eagerly wait for the green light to blink ( which means the sandwich is ready).I never thought I would like bread so much and its bacause of this filling, that I love this bread sandwich.

Ingredients:

Bread slices- a large packet

Onion-1

Potatoes-2

Green peas-1/4 cup

Carrot-1

Beets-1

Ginger garlic paste-1 1/2 tea spoon

Garam masala-2 tea spoon

Turmeric powder-1 tea spoon

Red chilli powder-1-2 tea spoon

Green chillies-3

Oil-3-4 table spoon

Butter- for spreading

Salt

Method:

1.Finely chop the green chillies and onion.Grate carrots and beets. Dice the potatoes.

2.Microwave the carrots, beets, peas and potatoes for 5-6 minutes.

3.Heta oil in a cooking pan,fry chillies and then the onion until pink.

4.Add ginger garlic paste and continue to fry for a couple of minutes before adding the microwaved veggies ( the veggies can also be preesure cooked, but make sure they are not overcooked and are still crisp and tender).

5.Add garam masala,turmeric powder, red chilli powder,salt and give it a nice mix so as to coat all the veggies.

6. Sprinkle little water if necessary. Continue to fry until the raw smell gives away and the entire mix is well cooked.Switch off stove and set aside to cool.

7.Take a bread slice, spread some butter, spoon some veggie filling and top it with another bread slice.Toast/ grill them in a sandwich maker.Serve hot with some ketchup.

Makes:10 sandwiches

Read Full Post »

This is one of my favourite tiffin items.I used to think that its difficult to make this kozhakkattai..but I found a easy way and then onwards, its a simple affair to make these dumplings.I would never know the count as I would simply go on popping them into my mouth.I personally like some real hot tangy vethakuzhambu or peanut chutney to go along with these.
Ingredients:
Raw rice-1 cup
Toor dhal-2 table spoon
Oil-2 table spoon
Mustard seeds-1 table spoon
Urad dhal-1 table spoon
Dry red chillies-5-6
Curry leavs- a few
Grated coconut-1/4 cup
Salt
Water-4 -5 cups
Method:
1.Ideally, it calls for soaking the raw rice and toor dhal in water for 6 hours..but as I already said, I found an easy way..so I just rinse the rice and dhal once and spread them out in a newspaper and dry them.
2.When the rice and dhal is about 90% dry, I run them in a mixer to form coarse broken grains.Since its broken by now, the quantity doubles.Set aside.
3.Heat oil in a kadai,splutter mustard seeds, urad dhal,curry leaves and red chillies.
4.Add water and salt and give it a boil.Just when it boils,add the ground rice dhal mixture.
5.When the borken rice mixture is half way cooked, add grated coconut and mix well.Continue to cook until they are close to being done.
6.Switch off and remove from heat when they are almost done and set aside to cool for a couple of minutes.
7.when the upma is wram enough to handle, make small balls with your hand and set aside.
8.Arrange them one by one in a idli maker stand and steam them for 15-18 minutes.
9.Serve hot with chutney or vethakuzhambu.

Makes:30-35 numbers

Read Full Post »

Masala Quinoa

Ingredients:
Quinoa-1 1/2 cup
Onion-1
Tomato-1
Carrot-1
Peas- 1/4 cup
Green chillies-3
Ginger garlic paste-1 1/2 tea spoon
Fennel seeds-2 tea spoon
Mustard seeds- 2 tea spoon
Curry leaves – a few
Turmeric powder- 1 tea spoon
Sambhar powder- 2 tea spoon
Oil-2 table spoon
Method:
1.Thoroughly rinse and dry the grain.For every 1 cup of quinoa, add 1 1/4 cup of water and add a pinch of salt and pressure cook , giving two whistles.
2.Turn heat off and cover with a lid for 5 minutes.Fluff with a fork and set aside.
3. Finely chop onion, chillies, tomatoes and carrots..In a wok,heat oil and splutter mustard seeds, fennel seeds, curry leaves.
4.Fry onions until pink, then add ginger garlic paste and fry until raw smell gives away. Now add the tomatoes and fry until the tomatoes become soft.
5.Add the chopped carrots and green peas , frying for a couple of minutes. Add turmeric powder, sambhar powder, salt.Continue to fry until the veggies are cooked.
6.Add the pressure cooked quinoa to the veggies and check for salt. Give it a thorough mix and switch off when everything has blended. Serve with pickle or raita.

Ingredients:

Quinoa-1 1/2 cup

Onion-1

Tomato-1

Carrot-1

Peas- 1/4 cup

Green chillies-3

Ginger garlic paste-1 1/2 tea spoon

Fennel seeds-2 tea spoon

Mustard seeds- 2 tea spoon

Curry leaves – a few

Turmeric powder- 1 tea spoon

Sambhar powder- 2 tea spoon

Oil-2 table spoon

Method:

1.Thoroughly rinse and dry the grain.For every 1 cup of quinoa, add 1 1/4 cup of water and add a pinch of salt and pressure cook , giving two whistles.

2.Turn heat off and cover with a lid for 5 minutes.Fluff with a fork and set aside.

3. Finely chop onion, chillies, tomatoes and carrots..In a wok,heat oil and splutter mustard seeds, fennel seeds, curry leaves.

4.Fry onions until pink, then add ginger garlic paste and fry until raw smell gives away. Now add the tomatoes and fry until the tomatoes become soft.

5.Add the chopped carrots and green peas , frying for a couple of minutes. Add turmeric powder, sambhar powder, salt.Continue to fry until the veggies are cooked.

6.Add the pressure cooked quinoa to the veggies and check for salt. Give it a thorough mix and switch off when everything has blended. Serve with pickle or raita.

Masala quinoaServes:2

Read Full Post »

Older Posts »