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Showing posts with label Tiffins. Show all posts
Showing posts with label Tiffins. Show all posts

Monday, August 18, 2014

Uppu Kozhukattai Recipe / Uppu Kolukattai Recipe / Savoury Modak Recipe

images for Uppu Kozhukatta Recipe / Uppu Kolukattai Recipe / Savoury Modak Recipe
Uppu Kozhukattai
Ingredients
Raw rice-1/2 cup
Boiled rice-1/2cup
Salt to taste
Coconut grated-2tbsp
(Soak above ingredients together for 2 hrs.Grind it with salt to a smooth paste).
Tempering
Oil-2tsp
Mustard,jeera,Urad & Channa dal-little
Chopped green chillies-1
Curry leaves-little
Hing-1/4tsp
Method
Heat oil in a pan temper it with above ingredients.
Add the ground rice paste and keep mixing it on medium heat till all the water has absorbed & forms a soft ball.
Switch off the heat cover & let it cool.
Knead the dough well to make sure there are no lumps.
Take small portion & shape it out to any shape you like.
Arrange them in a greased plate or idli plates & steam it for 5 minutes or till done.
Serve them hot .

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Friday, August 8, 2014

Pidi Kozhukattai Recipe / Upma Kozhukattai Recipe / Kolukattai Recipe / Kara Kozhukattai Recipe

images of Pidi Kozhukattai Recipe / Upma Kozhukattai Recipe / Kolukattai Recipe / Kara Kozhukattai Recipe
Pidi kolukattai
Ingredients
Rice rava/Cream of rice-1 cup
(i used the store bought)
Salt -1/2tsp
Water-2 cups
Tempering
Oil-2tsp
Mustard,Urad dhal,Channa dal,Jeera-each 1/2tsp
Chopped curry leaves-few
Chopped green chillies-2
Chopped ginger-1/2tsp
Hing -a pinch

images for Pidi Kozhukattai Recipe / Upma Kozhukattai Recipe / Kolukattai Recipe / Kara Kozhukattai Recipe
Method
Heat oil in a pan & temper it with above ingredients.
Pour water,add salt & give a boil.Reduce the flame now add the rice rava.
Mix it well & cover it with a lid & cook till all the water has evaporated.Switch off the stove & leave it to cool.
Slightly grease your palm with oil ,take a small portion of the mixture,roll it out into a cylindrical dumpling.Steam these dumplings for 7 to 10 minutes.
Serve hot with any chutney you like.
Note: 
a) For extra taste you can add grated coconut.Even soaked yellow moong dal can be added.
b) If you don't have ready made rava,just take raw rice & dry grind to a rava consistency.

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Thursday, August 7, 2014

Ulundu Kozhukattai Recipe / Urad Dal Kozhukattai / Uppu Ulundu Kozhukattai- A Vinayagar Chaturthi Recipe

Ulundu Kozhukattai Recipe / Urad Dal Kozhukattai recipe/ Uppu Ulundu Kozhukattai recipe- A Vinayagar Chaturthi Recipe
Ulundu Kozhukattai
Outer covering dough 
Raw rice-1 cup
( I used sona masoori rice)
Water-1 cup
Salt to taste
Sesame oil-3tsp
Method
Soak rice in water for 2 hours.Grind along with the water with little salt to a very smooth batter.
Pour this batter in a heavy bottom or non stick pan.In medium low flame keep stirring till the mixture is half cooked & forms into a soft dough.
Cover this mixture & leave it for 10 minutes.Now using your palm knead the dough to a soft dough,make sure there are no lumps.
Divide the dough into small balls, cover & keep.
Filling
Urad dal-1/2 cup
(soak it in water for 1 hour)
Salt to taste
Coconut-2tbsp
Oil-2tsp
Mustard-1/2tsp
Jeera/cumin-1/4tsp
Chopped green chillies-1
Grated ginger-1/8tsp
Hing-a pinch
Chopped coriander & curry leaves-1tsp
Turmeric powder-a pinch
Method
Drain the water from Urad dal,grind it with little salt & green chillies to a coarse mixture.Do not add water while grinding.
Spread this mixture on a greased plate or make like patties & steam them for 6 to 7 minutes.Cool & crumble the mixture.
Heat oil in a pan & temper it with mustard,jeera,hing,green chillies and ginger.Add the turmeric powder & the steamed urad dal,toss them well till all are mixed well.
Add the coconut,curry & coriander leaves fry for a minute.Switch off the flame and let the mixture cool before filling.

Method to make kozhukattai
Grease your palm & fingers with oil, take a ball of dough slowly shape the outer dough like a cup.
Keep a teaspoon of  filling inside & close the cup.
Seal the edges by pressing it tightly,pinch and fold it inwards to make a design.
Steam these kozhukattai for 5 to 7 minutes or till done.
Cool for 1 or 2 minutes them serve them warm.

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Tuesday, July 15, 2014

Kanchipuram Idli Recipe / Kanjeevaram Idli - Easy South Indian Breakfast


images for Kanchipuram Idli Recipe / Kanjeevaram Idli - Easy South Indian Breakfast
Kanchipuram Idli
Method
Idli rice - 2 cup
Urad dal - 1 cup
Whole pepper - 2 tsp
Jeera/cumin - 2 tsp
Ginger powder - 1 & 1/2 tsp
Chopped curry leaves - few
Curd - 1/2 cup
Salt - as required
Ghee - 2 tbsp
Oil - 2 tbsp
Method
Soak rice & dal separately for 3hrs.
Grind dal to a nice fluffy batter & rice to a rawa consistency semi thick batter.
Mix all above ingredients except curd,oil & ghee,leave it overnight to ferment.
Before making the idly mix the curd,hot oil & ghee to the batter.
Traditionally this idly is poured in a greased flat cooker plate or  greased steel/aluminium tumblers & steamed for 15 to 20minutes till cooked.
If you don't have it just steam it in regular idly plates.
Serve it with any chutney you like.
Note:
a) Soaked handful of channal dal can be added.
b) You can also temper the pepper,jeera,curry leaves & cashew nut in ghee & then add to the batter.
c) These Idlis taste delicious when consumed after 1 hour from making.

Courtesy:Pavithra

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Monday, May 26, 2014

Coconut Poha Recipe / Coconut Aval / Thengai Aval Recipe

images for Coconut Poha Recipe / Coconut Aval / Thengai Aval Recipe
Coconut Aval
Ingredients
Thin Aval/Poha-2 cups
(sprinkle water generously,cover & keep it for 10 minutes till aval has absorbed all the water)
Salt to taste
Coconut oil-1tsp
Dessicated or fresh coconut-1/4 cup
(I used dessicated coconut)
Tempering
Oil-2tsp
Mustard,Urad dal ,Channa dal-each1/2 tsp
Jeera/cumin-1/8tsp
Cashew nut-1tsp
Curry leaves-little
Chopped green chillies-1
Pepper powder-1/2tsp
Hing-1/4tsp
Method
Heat oil in a pan & temper it with above ingredients.
Lower the flame add the coconut & fry for a minute.
Add the aval & salt,toss them well till everything is well combined.
Before switching off the stove pour coconut oil mix the aval well & serve.
Note:
For this recipe try to use fresh grated coconut.
If using thick aval then wash it, soak it in water for few minutes till soft,squeeze the water out & then use.

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Tuesday, May 20, 2014

Instant Ragi Dosa / Ragi Dosa Recipe / How to make Ragi Dosa / Quick Ragi Dosa Recipe

image of Instant Ragi Dosa / Ragi Dosa Recipe / How to make Ragi Dosa / Quick Ragi Dosa Recipe
Instant Ragi Dosa
Ingredients
Ragi flour-1 cup
Wheat flour-1/2 cup
Thick buttermilk-1/2 cup
Water required amount
Salt to taste
Cumin/Jeera-1tsp
Chopped onion-a handful
Chopped curry & coriander leaves-1tbsp
Chopped green chillies-2
Oil-to cook dosa
Method
Mix all above ingredients together in a bowl.
Pour water little by little & mix to get a semi thin batter.
Rest it for 10 minutes.
Heat a tawa,pour a ladle of batter & spread it to the thickness you want.
Pour oil around it & in low flame cook both sides till done.
Serve them hot with any chutney you prefer.

Note:
If your make the batter very thin then pour the batter like we do rava dosa.
Instead of wheat flour you can also add rice flour.
You can use only water while making batter,if you don't want to use buttermilk

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Sunday, May 18, 2014

Rava Upma Recipe / Sooji Upma / Simple Suji Upma / Rawa Upuma Recipe / Uppuma Recipe

Step by step method/picture to make easy breakfast recipe - Rava Upma


images for Rava Upma Recipe / Sooji Upma / Simple Suji Upma Recipe

Ingredients

White Rawa/Rava/Suji/Sooji - 1 cup
Water-2 & 1/2 cups
Salt-to taste
Chopped onion-1/4
Curry leaves-few
Chopped tomato(optional)-1/2
Chopped green chillies-3
Chopped ginger-1/2tsp

Tempering

Oil-5tsp
Coconut oil-1tsp (just for flavour,totally optional)
Mustard-1tsp
Urad dhal & channa dal-each 1/2tsp

Method

Heat 5tsp of oil & temper it with above ingredients.
Now fry the above ingredients except rava till light brown.
Lower the flame & add the rava,fry for 1 or 2 minutes & switch off the flame.
Mean while heat water in a pan,when boils immediately pour it into the rava mixture,add salt & stir it well to make sure there are no lumps.
Now switch on the flame,cover it with a lid.
In low flame cook till all water has absorbed & rava is cooked well.
Switch off the flame & add the coconut oil,mix well & serve hot.

Note:

Always cook upma in low flame.
Water measurement differs according to the quality of rava.
You can also add vegetables if you wish.
Adding coconut oil gives a nice flavour,its optional.
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Saturday, May 17, 2014

Ven Pongal Recipe / Khara Pongal Recipe / Kara Pongal / Milagu Pongal Recipe / Ghee Pongal Recipe

Step by step method /picture to make ven pongal/kara pongal /milagu pongal.


images of Ven Pongal / Khara Pongal / Kara Pongal / Milagu Pongal /Ghee Pongal
Ven Pongal


Ingredients

Sona masoori rice-1 cup
Yellow moongh dal -1/4 cup
Salt to taste
Grated ginger-1tsp
Turmeric powder-a pinch (optional)
Water- 5 cups

Tempering

Ghee-5 tsp
Oil-1tsp
Jeera/cumin seeds-1tsp
Whole pepper-1/2tsp
Cashew nuts-1tbsp
Curry leaves-few

images of Ven Pongal / Khara Pongal / Kara Pongal / Milagu Pongal /Ghee Pongal
Ven Pongal

Method

Dry roast moongh dal till nice aroma comes out, do not burn them or fry till colour changes to brown.
Add the washed rice,salt,water,turmeric powder & grated ginger. Pressure cook till its mushy.
Heat oil & ghee in a pan & temper it with above ingredients.
Pour this tempering into the cooked rice/dal mixture, mix well & serve them hot with chutney,sambar or brinjal gothsu.
Note: 

a) Water measurement varies depending upon the variety of rice. If the pongal is a bit tight then add some boiling water and mix.
b) Roasting of dal is optional, roasting gives a nice flavor to your dish.
c) If serving kids then you can add crushed pepper instead of whole pepper.
d) While pressure cooking the rice you can add a teaspoon of tempering & remaining you can mix once rice is cooked ,this gives a nice flavor .
e) Lastly adding a teaspoon of freshly grated ginger gives a nice smell to your pongal.
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Thursday, May 8, 2014

Brown Rice Dosa Recipe / Crispy Brown Rice Dosa Recipe

images for Brown Rice Dosa
Brown Rice Dosa
Ingredients
Brown rice-3 cups
Urad dal-1 cup
Channa dhal, moongh dal,Thur dhal- Each-1/3 cup
Poha/beaten rice-1 cup
Methi / fenugreek seeds-1tsp
Salt to taste
Oil-to make dosa.
Method
Wash & soak rice,dals & methi together for 6 hours & soak poha separately for an hour.
Grind everything to a smooth semi thick batter.
Add salt to the batter mix & leave it to ferment for 8 hours.Next day mix it well,if your batter is very thick add some water & dilute.
Heat a tawa pour a ladle of batter,spread it to a thin circle.Pour oil around the dosa,cook till crisp & light brown on all sides.
Do not flip the other side,your crispy dosa is ready to serve with any chutney you like.

Courtesy:thechefandherkitchen....

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Monday, March 24, 2014

Green Peas Dosa / How to make Green Peas Dosa / Moongh Dal & Green Peas Dosa Recipe

Green Peas Dosa recipe / How to make Green Peas Dosa / Moongh Dal & Green Peas Dosa Recipe
Green Peas Dosa
Ingredients ground to a semi smooth batter
Soaked yellow moongh dal-1 cup
(Soak dal at least for an hour)
Frozen green peas-1 cup
(If using dry peas then soak it overnight)
Salt to taste
Green chillies-1
Ginger -a very small piece
(Grind above ingredients together to a semi smooth batter.Make sure your batter is thick.)
Other ingredients
Chopped onions-1tbsp
Jeera/cumin-1tsp
Chopped coriander leaves-1tsp
Oil-to make dosa
Method
Pour batter into a container.Add the onion,jeera & coriander leaves.
Mix well, heat a iron tawa/griddle grease it with little oil.
Now pour a ladle of batter in the middle of the tawa.
Spread the batter evenly in a circular motion.Pour oil around the dosa.
In medium flame cook till both sides are slightly brown & cooked.
Remove from pan & serve with any chutney you prefer.
Note:
a) Add 1 tsp of besan or rice flour to your batter if it becomes watery.

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Monday, February 17, 2014

Chole Bhature Recipe / Channa Bhature Recipe/ Bhatura Recipe / Punjabi Style Chole Bhature / Punjabi Bhature Recipe

Chole Bhature Recipe / Channa Bhature Recipe/ Bhatura Recipe / Punjabi Style Chole Bhature / Punjabi Bhature Recipe
Channa Bhatura
Bhatura/Batura
----------------------
Ingredients for the dough
Maida/All purpose flour-2 cups
Sooji/White rawa-1/4 cup
Salt-1/2tsp
Sugar-1tsp
Baking powder-1/4tsp
Thick butter milk-1 cup or little more
Method
Mix all above ingredients in a bowl.
Add the butter milk & make a semi thick dough (like poori dough).
Cover & rest it for at least 2 hours.Take small lime size ball,dust it with flour & roll it to a semi thick disc/circle.
Heat oil in a pan & deep fry in medium high flame till its light brown on both sides.
Place the bhatura on a kitchen towel to absorb the excess oil.Serve it hot with Chole/Channa masala.

Chole/Channa Masala
------------------------------
Ingredients dry roasted & powdered
Jeera/Cumin-1tsp
Kastoori methi-1tsp
Coriander powder-1tsp
Nutmeg-less than 1/8tsp
Ingredients ground to a coarse paste
Onion-1/4
Tomato-2
Ginger & Garlic paste-1tsp
Turmeric powder-1/8tsp
Red chillies-1/2tsp
Other ingredients
Channa/Garbanzo/Chickpea-1 cup
(soaked overnight in water)
Slit green chillies-2
Salt to taste
Chopped coriander leaves-2tsp
Amchur powder/dry mango powder-1tsp
Tempering
Oil-3tsp
Jeera/cumin-1/4tsp

Chole Bhature Recipe / Channa Bhature Recipe/ Bhatura Recipe / Punjabi Style Chole Bhature / Punjabi Bhature Recipe
Channa Bhatura
Method
Heat oil in a pan & temper it.
Add the onion,tomato,ginger & garlic paste & fry till oil separates the pan.
Add the green chillies,salt,dry roasted & powdered masala,amchur powder fry for a minute & add the soaked channa.
Pour 2 & 1/2 cups of water & cook it till done.
Garnish it with chopped onions & coriander leaves just before serving.

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Sunday, February 9, 2014

Besan Ki Poori / Besan Poori / Besan Puri / Chickpea Flour Bread

Besan Ki Poori recipe / Besan Poori recipe / Besan Puri  recipe/ Chickpea Flour Bread
Besan Poori
Ingredients for the dough
Whole wheat flour-1 cup
Salt to taste
Water -required amount to form a dough
(make a soft dough with the above ingredients)
Stuffing ingredients
Besan/Chickpeas flour-6tsp
(slightly dry roasted till raw smell disappears,this step is optional)
Fennel seeds-1tsp
Jeera/cumin-1/2tsp
Ajwain-1/4tsp
Hing a pinch
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Salt to taste
Oil-2tsp
(mix all above ingredients together in a bowl,make sure its evenly mixed & there are no lumps)
Other ingredients
Oil to deep fry
Method
Divide the dough into small balls.flatten it & keep 1tsp.of the filling ingredients in the middle.
Close it well & roll it into a semi thick disc.Make sure the filling does not come out.
Heat oil in a pan & deep fry in medium high flame till light brown on all sides.
Serve it hot with any side dish you want.

Source:Read it in a website

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Saturday, December 28, 2013

Toor Dal Idli / Toor Dal Idly / Toor Dhal Idlis Recipe / Pigeon Pea Steamed Rice Cakes Recipe

Toor Dal Idli recipe / Toor Dal Idly recipe/Steamed rice cakes Recipe / Toor Dhal Idlis Recipe / Pigeon Pea Idli Recipe

Ingredients
Idli / Idly rice-2 cups
Toor dal/Thoor/Thur dhal / Pigeon pea-3/4 cup
Urad dhal-1/4 cup
Salt to taste
Method
Soak rice & dhals separately for 2 hours.Grind the dhal till fluffy & keep it aside.Grind the rice to a fine rava consistency.Mix both the batters together,add salt & let it ferment overnight.Next day mix it well, grease your idli plates.Pour a ladle of the batter into the plates,steam it for 7 to 8 minutes or till done.Serve it with any chutney of your choice or idli podi / gun powder.

Courtesy:Mrs.Mallika Badrinath

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Monday, December 23, 2013

Wheat Rava Upma Recipe / Godhumai Rava Upma Recipe / Cracked Wheat Upma Recipe / Broken Wheat Upma Recipe

Images of Wheat Rava Upma Recipe / Godhumai Rava Upma Recipe / Cracked Wheat Upma Recipe / Broken Wheat Upma Recipe
Wheat Rava Upma
Ingredients
Godhumai rava / Wheat rava-1 and 1/2 cups
Water -3 & 1/2 cups
Salt to taste
Chopped onion-1
Green chillies-3
Curry leaves-little
Ginger chopped -1tsp
Chopped tomato - 1 small
Tempering
Mustard-1tsp
Red chillies-2
Urad dal-1tsp
Channa dal-1tsp
Oil-1tbsp


Method
Heat oil in a pan and temper it with above ingredients.
Add onion,salt,green chillies ginger & curry leaves,saute till onions are light brown in colour,add tomato and saute.
Now add the wheat rava & in low flame fry till light brown.
Pour boiling water into the rava,cover it with a lid and in medium low flame cook till done.
Serve hot with curd or pickle.

Note : 
If you like you can add vegetables to make this upma/upuma more colourful & healthy.
A teaspoon of of coconut oil can be added at the end for extra taste.


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Tuesday, September 3, 2013

Ammini Kozhukattai / Kolukattai Recipe /Steamed Rice Balls / Mani Kozhukattai Recipe / Ammini Kozhukattai Recipe

Step by step method/picture to make kozhukattai/kolukattai/steamed rice balls.

photo of Ammini Kozhukattai / Kolukattai /Steamed Rice Balls,mani kozhukattai
Ammini Kozhukattai
Ingredients for the dough
Rice flour -1 cup
Boiling water-1 cup
(As it was store bought flour i used only 3/4 cup)
Salt-less than 1/2tsp
Oil-2tsp
Tempering
Oil-1tsp
Mustard,Uraddhal,Channa dhal,Jeera -each-1/4tsp
Hing-a pinch
Chopped green chillies-1
Red chillies-1
Grated coconut-2tsp
(I used dessicated coconut)

Method
Keep rice flour in a wide bowl.
Boil water with salt & oil.Pour this into the flour & mix it well to form a soft dough,make sure the dough is not sticky.
Cover it & keep it for 5 minutes.Before steaming them knead the dough well to make sure there are no lumps..
Add the steamed balls,gently mix it & serve them warm.
Grease your palm with oil & roll the dough into small balls.
Steam these ball for 5 to 7 minutes or till done.
Heat oil in a pan & temper it with above ingredients

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Thursday, August 1, 2013

Aapam (Kerala Style) / Kerala Style Appam / Appam With Yeast

images of Aapam (Kerala Style) / Kerala Style Appam / Appam With Yeast
Kerala Style Appam
Ingredients
Long grain rice -2 cups
Rice flakes/Aval/Poha-1/2 cup
Methi seeds-1/2tsp
Cooked rice-1/4 cup
Coconut milk-1 cup
Salt to taste
Dry yeast-1tsp
Luke warm water-1/4 cup
Sugar-1tsp
Method
Soak rice,poha,cooked rice,methi seeds in water for 3 hrs. Now grind it with coconut milk & water to a smooth semi thick batter.Soak yeast & sugar in luke warm water.Pour it in the batter & mix,let it ferment for couple of hours. Before making Aapam mix in the salt. Heat a non-stick or iron pan which is shallow. Take a ladle of the batter and pour the batter gently into the pan. Gently swirl the pan around so that a thin layer of batter covers the sides and thick layer collects at the bottom. Cover and cook for 1 minute till the edges become golden crisp and center is soft. It is only required to cook on one side of the appam.remove & serve it with any spicy gravy you wish.

Courtesy:recipes24x7

Appam  Recipe HERE

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Thursday, March 7, 2013

Stuffed Cheese Poori

Stuffing
Grated cheese-1/4 cup
Chopped coriander leaves-1tbsp
Salt & Pepper to taste
(Mix it all in a bowl)
Dough
Whole wheat flour-1 cup
Salt to taste
Red chillies powder-a pinch
Water to knead the dough
Other ingredients
Oil-to deep fry
Method
Make a soft tight dough with the above ingredients.Roll out the dough to a thin big circle.By using cutters cut to desired shapes.Keep a teaspoon of the filling inside.Close it with another poori on top.Seal it well so that the filling doesn't come out.Heat oil in a kadai & deep fry these poories till light golden brown & crisp on both sides.Serve it hot.

Wednesday, October 17, 2012

Brown Rice Vermicelli Upuma /Brown Rice Semiya Upma / Semiya Upma - South Indian Breakfast Recipe

images of Brown Rice Vermicelli Upuma /Brown Rice Vermicelli Upma / Semiya Upma - South Indian Breakfast Recipe
Brown Rice Semiya Upma
Ingredients to temper
Oil-4tsp
Mustard,Urad dhal,Channa dhal-each 1tsp
Jeera/cumin-1/4tsp
Red chillies-4
Peanuts-a handful
Curry leaves-little
Chopped onion-1/2
Chopped tomato-1
Salt to taste
Other ingredients
Brown rice vermicelli-300gms packet
(cook it according to the direction on the pack)
Coriander leaves for garnish
Method
Heat oil in a pan and temper it with above ingredients.
Fry the onion & tomato till light brown.Reduce the heat & add the vermicelli & salt.Toss it well ,garnish it with coriander leaves.
If you wish you can also squeeze some lime juice after switching off the flame.
Mix & serve it hot with pickle or chutney.

Click HERE for Semiya Vegetable Upma
Semiya Vegetable Upma


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Tuesday, May 29, 2012

Thoor Dhal Kuzhi Paniyaram

Ingredients
Idly rice-2 cups
Thoor dhal-3/4 cup
Urad dhal-1/4 cup
Salt to taste
Oil-to cook the paniyarams
Method
Soak rice & dhals separately for 2 hours.Grind the dhals till fluffy & keep it aside.Grind the rice to fine rawa consistency.Mix everything together,add salt & let it ferment overnight.Heat a paniyaram pan,pour 1tsp of oil in the holes.Pour a ladle of the batter in the wholes & cook it till crisp on both sides.Serve it with any chutney or idly milagai podi.
Note:You can even make Idlys out of this batter(Courtesy: Mrs.Mallika Badrinath)

Saturday, February 11, 2012

Soft Idly

Ingredients
Long grain rice-2 cups
Sona masoori rice-2 cups
Cooked rice-3/4 cup
Uraddhal-1 cup
Methi seeds/fenugreek seeds-1/2tsp
Salt to taste
Method
Soak dhal separately & methi ,rice & cooked rice separately for 4 hrs.Then grind both separately to a smooth batter.Add salt mix both batters together & leave it to ferment overnight.Next day mix it well ,grease idly plates.Pour some batter & steam it till done.Serve it with any side dish you prefer.

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