Archive for the ‘Tiffin Varieties or Breakfast’ Category

Idli

December 24, 2008

Idli Ingredients:

Urad dal  – 1 cup
idli Rice : 4 cups

Soak:

Soak the urad dal and rice separately for about a minimum of 4 hours to 10 hours

To grind:

Grind the urad dal well with adding minimum water to it .Grind them well . Empty them in a vessel. Then add the soaked rice, and add water,  grind them well, till it is very smooth. Then add the rice dough to the urad dough and mix them well, with salt.
idli
To make idlis:

Wait at least 12-24 hours to get the dough to be fermented

Idli Preparation:

Heat some oil in a presure cooker /idli cooker, add the dough to the idli plate and close the lid and let them cook for about 10 – 12 minutes.Side Dishes are Chutnies & sambar.

Cooking Tip:

And the secret to fluffy Idlis lies in the fermentation of the flour , mix both the flour well and add salt and then mix them well and leave them for about 16 – 20 hours for the flour to ferment well. A well fermented flour will give really fluffy and soft idli’s.
If you live in US or any cold country , try keeping the flour in a conventional oven and keep the light on inside the oven.

Indian Wrap

December 24, 2008

Making the wrap:


Take the1 chappathi place 3/4 spoon of chana masala along with the Mint sweet chutney, along with the fresh cut vegetables( cut the carrots, tomato,cabbage,cooked potato) Along with ground nuts. And finally add coriander leaves with 2 tsp of lemon juice.Finally wrap them all together.


Indian Wrap Ingredients:


Chappathi flour – 300 gms

Oil – 5 tsp

Salt to taste

Water – approx .3 small cups


Indian Wrap Preparation :


Add the chappathi flour to a big pan, add the oil and salt mix them equally among the flour, Now take enough water in a cup and add the water by parts, make sure that you don’t add more water.Make the chappathi flour at least 1 hour before the chappathis are done.

indian-wrap


To make chappathi :


Make the dough into small balls and roll them on a hard surface with some dry chappathi flour, with the roller.
Heat the tawa and put the chappathi on top of it. Let it cook for about 30 second s on each side, turn it for about
3 times, when the chappathi is cooked. Take a moist cloth and cover them, this will help keeping the chappathis fresh.

Chana Masala Ingredients:

Chana – 1 cup
Onion – 1
Tomato – 2
Coriander powder – 1 tsp
Dried Methi leaves – ¼ tsp
Chana powder – 3 tsp
Chilli powder – 2 tsp
Ginger & galic paste – 3 tsp
Red chilli & green chilli paste – 3 tsp
Jeera – ¼ tsp
Salt to taste

Chana Masala Preparation:

Heat some oil in a pan add the Jeera, onions and fry them till they are golden brown, now add the dried methi leaves, and add the tomatoes. After they are cooked the ginger garlic paste and the chilli pastes, Then after they come to a boil add the cooked chana, And add the chana powder, chilli powder, coriander powder and let them boil for about 40 minutes in simmer. The chana should be soaked for about 12 hours, then put them in a pressure cooker and let them cook for about 6 whistles. Finally serve them with some lemon juice, onion and coriander leaves.

Dosai

December 24, 2008

Dosai Ingredients :


Urad – 1 cup

Rice : 4 cups


Soak:


Soak the urad dal and rice separately for about a minimum of 4 hours to 10 hours

To grind :


Grind the urad dal well with adding minimum water to it .Grind them well . Empty them in a vessel. Then add the soaked rice, and add water, grind them well, till it is very smooth.Then add the rice dough to the urad dough and
mix them well, with salt.To make Dosai, Wait at least 12-24 hours to get the dough to be fermented

dosai

Dosai Preparation:


Heat the dosai tawa, Add the dough and circle the dough and add some oil/ghee to it and close it with a lid.
After a few minutes turn the dosa with the help of a spatula. Serve it hot with chutney, Sambar

Tip:

The Best rice to use for dosai is Ponni Idli rice and the white Urud dal . you can make the dough in the mixer , the taste of the dosai will not change much but the idli would not be the same when the flour is ground using the mixer.You have to soak the rice and dal for about 5 – 12 hours and has to be ground seperately each about 5-6 minutes in a mixer , about 20 minutes each in a grinder, but the time may vary depending on the mixer and the grinder you use, just keep feeling the flour , make sure that the flour is well ground.

Masala Dosa

December 24, 2008

Masala Dosa Ingredients:


Urad

Rice : 4 cups

Soak

Soak the urad dal and rice separately for about a minimum of 4 hours to 10 hours


masala-dosa
To grind:

Grind the urad dal well with adding minimum water to it .Grind them well . Empty them in a vessel. Then add the soaked rice, and add water, grind them well, till it is very smooth.Then add the rice dough to the urad dough and mix them well, with salt.To make Dosai, Wait at least 12-24 hours to get the dough to be fermented.

Masala preparation:

Potato – 2
Onion – 1
Tomato – 1
Ginger – small piece
Turmeric powder – ½ tsp
Chillli powder – 1 ½ tsp
Jeera – ½ tsp
Coriander leaves

Masala Dosa Preparation:

Cook the potato separately. Mash them well, and add the salt, turmeric powder & chilli powder. Heat some oil in a pan and add the jeera to it, Add the onions and fry them well, then add tomatoes to them. After they are cooked
add the potato paste to them. Let them come to a boil, then add the coriander leaves. Heat the dosai tawa, Add the dough and circle the dough and add some oil/ghee to it and close it with a lid. After a few minutes turn the dosa with the help of a spatula.Then add the cooked masala in the middle and. Serve it hot with chutney, sambar

Pongal

December 24, 2008
Pongal Ingredients:

(Serves : 4)

Rice – 4 cups,

Pasi paruppu or whole green gram -1 cup

Pepper – 4 tsp

Jeera – 2 tsp

Salt to taste

Ginger – 30 gms

Ghee – 10 gms


pongal
Pongal Preparation:

Heat the ghee in the cooker and then add the cashew nuts & curry leaves, then add the crushed ginger, now add the Jeera & pepper crushed together.Now add about 10 cups of water ( for 1 cup of rice 21/4 cups of water ) after the water comes to a boil add salt and now add the rice and the dal. Close the cooker lid and leave it for 4 whistles and remove the cooker lid after 5 minutes

Tip :

Mix the pongal well as soon as you open the lid or else you wont be able to mix it later. The pongal will be good with Coconut chutney & sambar

Poori

December 24, 2008

Poori Ingredients:

Wheat flour – 300 gms

Oil – 5 tsp

Salt to taste

Water – approx .3 small cups


poori

Poori Preparation:


Add the flour to a big pan, add the oil and salt mix them equally among the flour.Now take enough water in a cup
and add the water by parts, make sure that you don’t add more water. Make the flour at least 1 hour before the
poori are done.

To make Pooris :

The dough into small balls and roll them on a hard surface with some dry flour, with the roller.Heat some oil in a pan and put the pooris in them and let them come out swollen, turn them and take them out straining the extra oil and lay them on a dry napkin.

Tip:

For the best pooris , try to knead the dough very well, dont mix the dough too try , and take a moist towel and wrap it around the dough and place it for about 1 to 2 hours , this will make the dough become really soft.And also when you mix the dough add 2 tsp of oil, salt and 1 cup of white rava. This will help the pooris stay fluffy for a longer time. Don’t add too much dry flour when spreading the pooris

Chappathi

December 24, 2008

Chappathi Ingredients:

Chappathi flour – 300 gms

Oil – 5 tsp

Salt to taste

Water – approx. 3 Small Cups


chappathi

Chappathi Preparation:

Add the chappathi flour to a big pan, add the oil and salt mix them equally among the flour, Now take enough water in a cup and add the water by parts, make sure that you don’t add more water.Make the chappathi flour at least 1 hour before the chappathis are done.Make the dough into small balls and roll them on a hard surface with some dry chappathi flour, with the roller.Heat the tawa and put the chappathi on top of it. Let it cook for about 30 second s on each side, turn it for about3 times, when the chappathi is cooked. Take a moist cloth and cover them, this will help keeping the chappathis fresh

Side Dishes: Veg Kurma, Chicken Gravies

Rava Kichidi

December 24, 2008

Rava Kichidi Ingredients:


Upma Ravai – 250 gms
Carrots – 1
Beans – 30 gms
Peas – 50 gms
Ghee
Onions – 1
Tomato – ½
Lemon juice – 1 tsp
Salt
Chilli powder
Green chillies – 3
Ginger – 5 gms
Jeera – 1 tsp
Turmeric powder – 2 tsp
Coriander leaves
Curry leaves
Mustard seeds
Urad dal & chana dal – 10 gms

rava-kichidi

Rava Kichidi Preparation:

1) Heat some oil in a pan, add the Mustard seeds and then add the urad dal and chana dal
2) After the dal turns golden brown add the crushed ginger, then add the jeera and curry leaves
3) Now add the Onions,green chillies when they are golden brown add the tomato
4) After that add the cut vegetables, fry them well
5) Add the rava fry them well with the rest of them
6) Add the required salt and chili powder
7) Now Add 2 cups of boiling water for 1 cup of the rava you take, while adding the water keep stirring the rava
8 ) Close the vessel with a lid and let the water come to a boil .
9) Then keep stirring the upma, then finally add the ghee to it
10 ) Add the coriander leaves and the lemon juice as a final touch


Tip :

Only add boiling water to the upma, Adding the ghee and lemon juice finally gives a lot of flavor

You should always keep stirring the upma cause it may form into small blocks.

Pooha (Aval) Upma

December 24, 2008

Pooha (Aval) Upma Ingredients:


Urad

mustard seeds – 1tsp

Chana dal – 2 tsp

Onion – 1

Ginger – 5 gms

Pooha (Aval) – 750 gms

Jeera – 1 tsp

Chilli powder – 4 tsp

Green chillies – 2

Salt

Coriander leaves

Curry leaves

Lemon juice – from 1 fruit

shredded coconut – 2 cups

Turmeric powder – 2 tsp


pooha-aval-upma

Pooha (Aval) Upma Preparation:

Soak the pooha for about 3 minutes and wash it well in cold water and strain it .And let it dry in the strainer for about 15 minutes. Heat some oil in a pan and add mustard seeds. Add some jeera and the dal, ginger and green chillies

Then add the onions and fry them till they become golden brown. Then add the pooha and add little oil, and add the turmeric powder, salt and chilli powder. Add the curry leaves, and mix them well. Finally add the lemon juice, the shredded coconut and coriander leaves. Serve them hot with chutnies.


Tip :

Generally more oil is needed for Pooha upma

Wheat Upma

December 24, 2008

Wheat Upma Ingredients:


Urad

mustard seeds – 1tsp

Chana dal – 2 tsp

Onion – 1

Ginger – 5 gms

Cracked wheat – 750 gms

Jeera – 1 tsp

Salt

Coriander leaves

Curry leaves

wheat-upma

Wheat Upma Preparation:

Heat some oil in a pan, add the mustard seeds and the dal with ginger. Add the red chillies, curry leaves then add the onions, fry them well until they are golden brown in color. Then add water 2 cups for 1 cup of cracked wheat. Add required salt to the water.Finally when the water comes to a boil add the cracked wheat.Let it cook for about 25 minutes in a low flame. Finally add the coriander leaves and the coconut.Serve the upma hot with chutnies.


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