Step By Step photos for Tiffins

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Nov 19, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dosa Spring Rolls - fusion, my friends!

    Make dosa batter as

    Boiled rice - 2 cups

    Urad dhal - ½ cup


    Tur dhal - 1 tbsp

    Gram dhal - 1 tbsp

    Salt

    Sugar - very little, 2 tsp

    Oil - to make dosas

    Wash well & soak rices & dhals together for 5-6 hrs.

    Grind adding salt & water to a fine paste.

    Allow to ferment for 8-10 hrs.

    For golden brown colour, add little sugar just before making dosas.

    To make the dosas thin, mix the batter with little water, if necessary to get your desired consistency.

    Pour a ladleful on a hot tava, start spreading from the centre to a thin circle.

    Wait for about 30 secs & then pour oil on the dosa, slightly inside the edge.

    When it looks cooked, pat it flat with the dosa ladle ( dosai thiruppi) – this is to make it uniformly thin.

    Turn it over & pour ½ tsp more oil – this is for making it crisp.

    OR
    Raw rice - 4 cups

    Urad dhal - 1 cup


    Gram dhal (or tur dhal) - ¼ cup.

    Soak for 3-4 hrs.

    Grind smooth & ferment for 12 hrs.


    but for a small quantity, try with regular batter itself!

    For filling, mix:

    Capsicum & cabbage juliennes - each ¼ cup

    Chopped tomatoes - ½ cup

    Potato cubes (boiled & peeled) - ¼ cup

    Chopped coriander leaves - 2 tbsp

    Salt, red chilli powder – to taste.

    Spread dosai thin & spread garlic chutney as a thin layer.

    In the centre keep 2 tbsp of filling & sprinkle grated cheese 4 tsp

    Roll gently & serve with tomato chutney.

    For garlic chutney:
    Red chutney

    Grind fine 3-4 garlic, 4-5 red chillies and salt to a fine paste


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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Idli Fingers Chinese Style - perfect for a starter!

    Refrigerated idlis are best used.
    Cut into long fingers.
    First shallow fry 12 pieces in little oil on a tava.

    Heat 2 tbsp oil in a sauce pan & sauté:

    ginger-Garlic-Green chilli paste - 2 tbsp

    Long slices of onions - 2 tbsp

    Strips of capsicum - 2 tbsp

    Strips of spring onion greens - 2 tbsp

    Aji no moto - ½ tsp (optional)

    Make the flame high & stir-fry, adding:

    Soya sauce - ½ tbsp

    Chilli sauce - 2 tsp (or to taste)

    A pinch of salt

    Shallow fried idli fingers

    Stir thoroughly, remove & serve.


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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Traditional Khaman Dhokla - old fashioned, but no compromise in texture!!

    Gram dal - 1 level / flatcup

    Urad dhal - heap the above cup with just enough

    Soak both together for 3-4 hrs.

    Drain & grind ( a FP is ideal!) to a little rava-like texture, with 2-3 tbsp curds & salt.

    Ferment for 8 hrs.

    Add 1 tbsp besan, 1 tbsp green chilli-ginger paste & little haldi.

    Mix 2 tsp sugar & ½ tsp citric acid with3 tsp water & dissolve.

    Add this – you can alternately add lime-juice. Mix well.

    Grease a round pan /plates with a high rim and place it empty in a vessel (like idli cooker) with 2 cups of water for steaming.
    Use another bowl at the bottom of the pot to prop up thepan /plate out of the water. Cover vessel and allow the water to come to a boil.

    When the water starts to boil, add 2 tsp fruit salt mixed with 2 tsp of water to the batter and mix well in one direction. It fluffs up.

    At once, remove the empty dish from the pot and pour in batter. Do this very fast.

    Steam for 15 mtes.


    Open & take out.

    Cool for 5 -7 mtes.

    Losen all round with a knife & invert on a slightly shallow plate

    Mark pieces.

    In a pan, heat:

    Oil - 5-6 tsp ( not less)

    Mustard sees & seasame seeds - each 1 tsp (can be more by choice)

    Hing

    Cut green chillies - 5-6

    Salt

    Sugar - 1 tsp

    Water - ½ cup

    Boil well till the spice of the chillies gets well diffused.

    Pour this on the dhoklas, with a spoon, first on the sides & than on the centre so that it will spread uniformly. Hence a shallow plate is ideal. This makes the dhoklas spongy & soft.

    Garnish with chopped coriander + grated coconut.

    Serve with sweet chutney /green chutney.


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    Last edited: Jan 14, 2011
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Nylon Khaman - just like the commercial product!!

    Follow the recipe exactly to get perfect results.

    Mix:

    Hot (not boiling water) - ½ cup

    Sugar - 5 tsp

    Citric acid - 1 tsp

    Mix till they dissolve.

    In a bowl, take

    Besan - 1 ½ cups

    salt

    & the above mixture

    Mix & beat well, adding just enough water (because 3 more tbsp water has still to be added).

    To 3 tbsp water, add:

    Eno’s fruit salt – 3 tsp & mix well.

    Keep steamer with greased dhokla pan, kept propped up on top of a vessel, ready & water boiling.

    Add fruit salt mixture to besan immediately ( the mixtiure should fluff up very well) & beat very well in one direction – it will foam to nearly double the original amount.
    Quickly transfer to the dhokla pan (water in steamer should be boiling now) & close.

    Steam for 15 mtes (not more, not less).

    Open & take out.

    Cool for 5 -7 mtes.

    Losen all round with a knife & invert on a slightly shallow plate

    Mark pieces.

    In a pan, heat:

    Oil - 5-6 tsp

    Mustard sees & seasame seeds - each 1 tsp

    Hing

    Cut green chillies - 5-6

    Salt

    Sugar - 1 tsp

    Water - ½ cup

    Boil well till the spice of the chillies gets well diffused.

    Pour this on the dhoklas, with a spoon, first on the sides & than on the centre so that it will spread uniformly.

    Garnish with chopped coriander + grated coconut.

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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mini-Ooothappams - play with different combos for topping!!

    Make small oothappams in the Mini-Ooothappam pan with “mix & match” fillings as toppings.
    Cover cooked, to cut down on oil.
    Flipping is optional.


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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cup Idli Surprise - unusual starter.

    Make idlis, cold & preferably, not very soft.

    In cups, it takes 15 mtes to get cooked in the centre well.

    Proceed as shown.

    Flash frying is dipping in very hot oil for a few secs, flipping & repeating.

    The filling is your choice. Top with grated processed cheese, choped coriander leaves. Dot with tomato ketchup.


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    Last edited: Mar 25, 2011
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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Veg Tadka Rava idli - to break the monotony!!

    Make rava idlis the usual way, but without tempering. I made mini idlis. Regular ones are also suitable.

    Saute in 1 tbsp oil:

    Julliened carrots, grated gobi, finely chopped capsicum,, finely chopped spring onions (optional)

    chopped garlic (optional) with your favourite masalas -

    I added green chilli-ginger minced & red chilli powder.

    Cool, spread the rava idlis on a layer of green chutney spread in a plate.

    Pour the veg taka over & serve.


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  10. Chitvish

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    Vegetable Fajitas - colourful & flavourful!!

    This is best served hot with salsa & sour cream.
    Store bought tortilla wraps are best used.

    Filling:

    Heat 1 tbsp oil & sauté

    Minced garlic - 2 tsp

    Sliced onions - ½ cup

    Juliennes of zucchini & tricolor peppers - ½ cup each

    When sauted, add

    Pepper powder - 2 tsp

    Jeera powder - 1 tsp

    Mexican seasoning &oregano - each 1 tsp

    Salsa sauce - 3-4 tbsp

    On a tortilla, keep filling & sprinkle 3-4 tsp processed cheese as shown.

    Fold & shallow fry on a tava using little oil.

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