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

Wednesday, March 31, 2021

Bread Uttapam Recipe / Instant Bread Dosa Recipe / Easy Bread Uttapam

images of Bread Uttapam Recipe / Instant Bread Dosa Recipe / Easy Bread Uttapam
Bread Uttapam
Topping ingredients

Chopped coloured capsicum - a handful

Chopped onion - a handful

Chopped green chilies - 4

Chopped coriander leaves - 1 tbsp

Jeera - 3/4 tsp

( mix all the ingredients together in a bowl)

Batter ingredients

Sooji / Rava / Semolina - 1 cup

Curd - 1 cup

Water - 1 cup 

( add more if needed)

Salt to tasted

White bread - 3 ( crumbled with the crust)

Rice flour - 2 tbsp

Baking soda - 1/4 tsp

images of Bread Uttapam Recipe / Instant Bread Dosa Recipe / Easy Bread Uttapam
Method

Take a bowl add rava,rice flour,salt,crumbled bread,water & curd,mix well and rest it for 5 minutes.

Add this mixture into a mixi jar and grind to get a semi smooth mixture.

Transfer it into a bowl if your batter is thick then add some water to get a semi thick batter consistency.

Just before making the uttapam add the baking soda and give a quick mix,

Heat a tawa grease with little oil add a ladle of batter & spread , sprinkle the topping ingredients evenly on top.Pour oil around the uttapam cover it with a lid & cook the base is light crisp.

Now flip the uppam and cook the other side too.

Serve these Uttapam with chutney or sambar.

Note:

a) You can add any vegetable of your choice to the above uttapam.
b) Each quality of rava is different so add water accordingly.
c) Do not use fine rava for making this uttapam.


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Friday, March 19, 2021

Vendhaya Idli and Dosa / Fenugreek Idli and Dosa / Methi Idli and Dosa

images of Vendhaya Idli and Dosa / Fenugreek Idli and Dosa / Methi Idli and Dosa
Methi Idli

Ingredients

Idli rice - 2 cups

Methi/Fenugreek/Vendhayam - 2 tbsp

Salt to taste

Method

Wash and soak rice and methi together for 4 to 5 hours.

Grind this using a wet grinder or mixi to a semi thick smooth fluffy batter.

Add salt mix well and leave it to ferment overnight.

Next day beat the batter well ,grease Idli plates pour a ladle of batter and steam till cooked.

For dosa dilute the batter and make dosa.

Serve hot with any chutney you like.

images of Vendhaya Idli and Dosa / Fenugreek Idli and Dosa / Methi Idli and Dosa
Vendhaya Dosa 
Note:

a) Use wet grinder to get best result.

b) If the batter is not fermented well then your idli will not come out good.

c) This Idli will not be as soft as the regular Idli.

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Monday, March 15, 2021

Moongh Dal Idli / Yellow Moongh Dal Idli / No Rice Moongh Dal Idli / Pasi Paruppu Idli

images of Moongh Dal Idli / Yellow Moongh Dal Idli / No Rice Moongh Dal Idli / Pasi Paruppu Idli
Moongh Dal Idli

Ingredients
Yellow moongh dal -1 cup
Urad dal - 1 cup
Salt to taste
Eno -1 tsp
images of Moongh Dal Idli / Yellow Moongh Dal Idli / No Rice Moongh Dal Idli / Pasi Paruppu Idli
Pasiparuppu Idli
Method
Wash well and soak moongh dal and urad dal together for 3 to 4 hours.Using a grinder or mixi grind to a smooth thick batter.Add salt mix and leave it to ferment for 8 hrs.
Just before making Idli add ENO fruit salt mix and pour immediately into the greased Idli plates.
Steam for 7 to 8 minutes or till cooked.
Serve hot with any chutney you like.

To make it more colorful today i added some vegetables poured it into a round shape pan and steamed it.
Cut into desired shape and serve hot with chutney of your choice.

images of Moongh Dal Idli / Yellow Moongh Dal Idli / No Rice Moongh Dal Idli / Pasi Paruppu Idli
Yellow Moongh Dal Idli
Ingredients
Mixed vegetables - 1 cup
( I used finely chopped capsicum,carrot,peas)
Chopped green chillies - 6
Chopped coriander leaves and red chilly flakes for garnish
Tempering
Oil - 2 tsp
Mustard seeds,urad dal -each 1/2tsp
Hing-a pinch
Curry leaves chopped-little
Method
Heat oil in a pan and temper it with above ingredients.
Add the vegetables and saute for a minute. Cool the mixture and add it into the batter.
Just before making idly mix the ENO fruit salt mix the batter well.
Pour it in greased idli plate or any shape greased contained and steam immediately till cooked.
Garnish with chopped coriander leaves,red chilly flakes and serve hot with any chutney you like.

Note:
Tempering with mustard seeds and pouring on top of the Idli as a garnish is optional.

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Friday, March 12, 2021

Malabar Special Aval Milk / Aval Milk / Avil Milk / Sweet Poha Milk / Rice Flakes Milk Shake / Flattened Rice Milk Shake

 

images of Malabar Special Aval Milk / Aval Milk / Avil Milk / Sweet Poha Milk / Rice Flakes Milk Shake / Flattened Rice Milk Shake
Aval Milk

Ingredients

Aval /Poha  - 1/4 cup

( roast the poha till they are crisp)

Cold milk - 1 cup

Sugar as needed

Mashed ripe banana - 1

Raisins - 1 tsp

Roasted peanuts - a handful

Cherry for decoration

images of Malabar Special Aval Milk / Aval Milk / Avil Milk / Sweet Poha Milk / Rice Flakes Milk Shake / Flattened Rice Milk Shake
Sweet Poha Milk
Method

Take a tall glass add the mashed banana at the bottom sprinkle the roasted aval add needed sugar next add the roasted peanuts and raisins lastly pour the cold milk.

Repeat the same till you reach the top,garnish with cherry and serve immediately as a refresher.

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Saturday, February 20, 2021

Ragi Sarva Pindi / Ragi Pindi Sarva Pindi / Sarvapindi /Tapala Pindi

images of Ragi Sarva Pindi / Ragi Pindi Sarva Pindi / Sarvapindi /Tapala Pindi
Ragi Sarvapindi
Ingredients
Ragi flour - 1 cup
Chopped drumstick leaves - 1/2 cup
Salt to taste
Crushed peanuts - 1/4 cup
Sesame seeds - 1 tbsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp ( optional)
Chopped green chillies - 2
Chopped onion - 1 tbsp
Ginger/garlic paste - 1 tsp
Jeera - 1 tsp
Soaked yellow moongh dal - 3 tsp
Oil to cook
Method
Take a bowl add all the above ingredients and mix.
Pour water little by little to form a soft dough.Divide the portion into 6 balls.
Heat an iron tawa wet your fingers take a ball and press it directly into the tawa and with wet fingers spread it into semi thick disc.Make some holes and pour some oil around and inside the holes.
If you are a beginner then take a plastic sheet apply some oil and press the ball to a semi thick disc and gently lift it from the sheet and place it in the tawa.
In low flame cook till crisp at the bottom,gently flip the other side and cook.
Remove it to a plate and enjoy this hot crispy snack with tea,

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Monday, February 8, 2021

Aval Egg Puttu / Poha Egg Puttu / A Quick Breakfast Recipe Egg Aval Puttu

images of Aval Egg Puttu / Poha Egg Puttu / A Quick Breakfast Recipe Egg Aval Puttu
Aval Egg Puttu
Ingredients

Egg - 2

Red Poha / Aval - 1 cup

( You can use any colour poha but thick variety is better. Rinse once in water and put it into a strainer to remove excess water)

Chopped onions - a handful

Chopped curry and curry leaves - few

Chopped green chilies - 2

Red chilly powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Pepper powder - 1/4 tsp

Oil - 1 tbsp

Mustard - 1/2 tsp

images of Aval Egg Puttu / Poha Egg Puttu / A Quick Breakfast Recipe Egg Aval Puttu
Poha Egg Puttu
Method

Heat oil in a pan temper it with mustard seeds.

Add onions,green chilies and few curry leaves sauté till onions slightly changes its color.

Add the turmeric powder,salt,red chilly powder and break the eggs into it, quickly scramble them.

Add the washed poha and in low flame mix till everything is well combined.

Lastly add pepper powder, coriander and curry leaves, mix.

Switch off the stove and serve hot.


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Friday, January 22, 2021

Masala Sabudana Khichdi / Vegetable Masala Sabudana Khichdi / Sabudana Khichdi Recipe / Sago Masala Khichdi

images of Masala Sabudana Khichdi / Vegetable Masala Sabudana Khichdi / Sabudana Khichdi Recipe / Sago Masala  Khichdi
Masala Sabudana Khichdi
Ingredients

Sago/Sabudana/Tapioca large white pearls- 1 cup

( wash it once and add 1 cup of water and keep it covered in the fridge overnight.Next day you will see all the water as absorbed and the sago is well soaked.Drain out any excess water using a strainer.Rest it for 10 minutes before making the Khichdi )

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Garam masala - 1/8 tsp ( optional)

Cubed Potato - 1 medium size

Frozen peas - 1/8 cup

Dry roasted and powdered ground nuts - 1/2 cup

Chopped green chillies - 2

Chopped ginger - 1/4 tsp

Chopped tomato - 1 small

Lemon - 1 tbsp

Curry and coriander leaves - 1 tbsp

Oil - 3 tsp

Ghee - 1 tsp

Jeera/cumin - 3/4 tsp

images of Masala Sabudana Khichdi / Vegetable Masala Sabudana Khichdi / Sabudana Khichdi Recipe / Sago Masala  Khichdi
Masala Sabudhana Khichdi
Method

Heat oil and ghee in a non stick pan add the potatoes,salt and turmeric powder,in low flame fry till cooked and colour is brown.
Add jeera,ginger and green chillies,red chilly powder,few curry leave,tomato and the peas,saute for few minutes.Cover it with a lid and in low flame cook till they are soft.
Add the sago and gently mix till well combined.Sprinkle the ground nut powder and toss .
Switch off the stove add lemon juice and mix.
Garnish with curry leaves and serve hot!

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Thursday, January 7, 2021

Khara Pongal Recipe / Karnataka Style Khara Pongal / Karnataka Style Ven Pongal

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Khara Pongal
Ingredients

Sona masoori rice - 1/2 cup

Yellow moongh dal -1/2 cup

Turmeric powder - 1/2 tsp

Water - 4 cups

Salt to taste

Chopped coriander leaves - 2 tsp

Grated coconut - 2 tbsp

Tempering

Ghee - 2 tbsp
Oil -1tsp
Jeera/cumin seeds-1tsp
Whole black pepper-1tsp
Cashew nuts-1tbsp
Curry leaves-few
Grated ginger-1tsp
Slit green chillies - 6
Hing - 1/8 tsp
images of Khara Pongal Recipe / Karnataka Style Khara Pongal / Karnataka Style Ven Pongal
Karnataka Style Khara Pongal
Method
Dry roast moongh dal till nice aroma comes out and slightly colour has changed.
Add rice and saute for a minute,wash the rice and dal mixture.
Add 3 cups of water,turmeric powder and pressure cook till its mushy.
Heat oil & ghee in a pan temper it with above mentioned ingredients.
Pour the hot tempering into the cooked rice/dal mixture add salt,remaining water,grated coconut and mix well.Cook for a minute till well combined and switch off the stove.
Lastly garnish with coriander leaves.
Serve  hot with chutney,sambar or brinjal gothsu

Thanks for visiting!

Wednesday, January 6, 2021

Kollu Idli Using Idli Rava / Andhra Style Kollu Idli / Kollu Idli

images of Kollu Idli Using Idli Rava / Andhra Style Kollu Idli / Kollu Idli
Andhra Style Kollu Idli 
Ingredients

Idli Rava - 2 cups

Urad dal - 1/2 cup

Kollu / Horsegram - 1/2 cup

Methi seeds - 1 tsp

Salt to taste

Method
Wash & soak urad dal,kollu and methi together in enough water and soak Idli rava separately for 6 hrs or overnight.
Drain out excess water from the soaked dal mixture add it into the grinder & grind for at least 20 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Squeeze out water from the soaked rava and add it to the ground dal mixture,

Add salt mix everything well.Cover & leave it to ferment for at least 8 hours.

Mix the batter well before making idli.Grease idli plates pour some batter into the plate and steam till done.

Best served with any spicy chutney!

Click here for another version of Kollu Idli 

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Wednesday, December 16, 2020

Semiya Ven Pongal / Vermicelli Pongal Ven Pongal / Semiya Khaara Pongal / Vermicille Pongal

images of Semiya Ven Pongal / Vermicelli Pongal Ven Pongal / Semiya Khaara Pongal / Vermicille Pongal
Semiya Pongal

Ingredients
Roasted Semiya/Vermicille -1 cup
Yellow moongh dhal - 1/4 cup
Turmeric powder - 1/ 2tsp
Salt to taste
Water - 4 cups
Crushed pepper-1/2 tsp
Crushed jeera-1/2 tsp
Curry leaves-little
Cashew nut -1tbsp
Grated ginger - 1/2 tsp
Chopped green chillies - 2
Ghee-1tbsp
Oil - 2 tsp
images of Semiya Ven Pongal / Vermicelli Pongal Ven Pongal / Semiya Khaara Pongal / Vermicille Pongal
Vermicelli Pongal
Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out. 
Add 2 cups of water and turmeric powder,pressure cook till its 3/4 th cooked.
Dry roast semiya till slightly colour changes. Do not over fry and burn them.
Heat ghee and oil in a pan and temper it with green chillies,ginger,crushed pepper,jeera,curry leaves and cashew nuts.Add the cooked dal and add remaining water and give a boil.
Reduce the flame and add the dry roasted semiya,cover and cook till done.
Switch off the stove add a teaspoon of ghee, mix and serve hot with any chutney you like.



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Wednesday, December 9, 2020

Wheat Rava Pongal / Godhumai Rava Pongal / Samba Rava Pongal

images of Wheat Rava Pongal / Godhumai Rava Pongal / Samba Rava Pongal
Wheat Rava Pongal
Tempering ingredients
Oil - 2 tsp
Ghee - 2 tbsp
Crushed whole black pepper - 1 tsp
Jeera - 3/4 tsp
Cashew nuts - 8
Grated ginger - 1 tsp
Curry leaves few
Other ingredients
Wheat Rava / Godhumai Rava - 1 cup
Yellow moongh dal - 1/2 cup
Water - 5 cups
Salt to taste
images of Wheat Rava Pongal / Godhumai Rava Pongal / Samba Rava Pongal
Godhumai Rava Pongal
Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the wheat rava and saute till its just hot.
Pour water add salt and pressure cook till soft.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.

Thanks for visiting!

Thursday, December 3, 2020

Andhra Style Idli With Rice Rava / Idli Recipe with Idli Rava / Andhra Idli / Soft Idli Using Idli Rava

images of Andhra Style Idli With Rice Rava / Idli Recipe with Idli Rava / Andhra Idli / Soft Idli Using Idli Rava
Andhra Style Idli

Ingredients

Idli Rava - 2 cups

( soak it in water for 2 hour)

Urad dal - 1 cup ( heaped)

(wash well and soak it in water for 4 hours)

Salt to taste

images of Andhra Style Idli With Rice Rava / Idli Recipe with Idli Rava / Andhra Idli / Soft Idli Using Idli Rava
Andhra Style Idli
Method

Drain water from the urad dal add it into a wet grind or mixi,sprinkle water in intervals and grind till fluffy soft and thick batter.

Transfer into a bowl add salt,squeeze out the excess water from the rava and add to the ground dal.

Mix well cover and leave it to ferment for 6 to 8 hours or overnight.

Next day beat the batter once if too thick then add some water to get the right consistency.

Grease idli plates pour the batter into the idli plates and steam till cooked.

Serve hot with any side dish you like.

Thanks for visiting !


Monday, November 30, 2020

Idli Rava Upma / Instant Idli Rava Upma / Rice Rava Upma / Arisi Upma With Idli Rava

images of Idli Rava Upma / Instant Idli Rava Upma / Rice Rava Upma / Arisi Upma With Idli Rava
Idli Rava Upma
Tempering

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Channa Dal - 1/2 tsp

Jeera - 1/4 tsp

Whole black pepper - 20

Hing - 1/4 tsp

Curry leaves - few

Chopped green chillies - 4

Chopped ginger - 1/2 tsp

Other Ingredients

Idli rava - 1 cup

Water - 3 & 1/4 cups

Salt to taste

Moongh dal - 2 tsp

( soak it in water for 20 minutes)

Method

Heat oil in a pan and temper with above mentioned ingredients.Fry till they are light brown.

Pour water add salt and soaked moongh dal and give a boil,reduce the flame add the rava and mix well.

Cover with a lid and cook it in low flame till rava is well cooked.

Lastly add a teaspoon of  coconut oil mix well and switch off the stove.

Serve hot with any chutney you like.


Thanks for visiting !


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