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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    Puli Upma - Delicious, but old-fashioned !

    Rice flour - 1 cup

    Thin tamarind water - 1 ½ cups ( tamarind level is optional)

    Salt, haldi,curry leaves

    To temper:

    Oil - 3 tbsp ( on the higherside)

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Gram dhal - 2 tsp

    Curd chillies, broken - 5,6 (or to taste)

    Hing - 1 tsp

    Soak both dhals in water for 30 mts & drain – this is to make them crisp in tempering.

    Mix flour, tamarind water, haldi, salt & curry leaves.

    Heat oil, temper as given.

    Wait till the curd chillies turn dark brown.

    Add the prepared mixture, stirring continuously.

    Lower the flame when boiling starts.

    Close with a rimmed plate & pour hot water in it.

    When it reaches upma consistency, remove.


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    Last edited: Dec 6, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Seeraalam - a very old fashioned dish.

    Normally idli upma is made by using crumbled idlis, sauted with onions, green chiliies & ginger. This is a more traditional recipe.

    Cold ( preferably refrigerated) idlis - 6

    Coconut - 4 tsp

    Salt - a pinch, if necessary

    To Temper:

    Oil - 2 tbsp ( not less, can be a little more)

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Gram dhal - 2 tsp

    Red chillies - 2, 3

    Green chillies - 1, 2

    Jeera - ½ tsp

    Curry leaves - few

    Soak urad dhal & gram dhal in water for 30 mts & drain very well.

    Cut idlis into tiny cubes ( do not crumble).

    Heat oil in a kadai.

    Temper, red chillies, mustard seeds, both dhals & fry till dhals turn brown.

    Add jeera, slit green chillies, curry leaves & fry a little.

    Add coconut, fry lightly & add cubed idlis.

    If at all necessary, sprinkle very little salt.

    Simmer for 2, 3 mts, mix thoroughly & serve.

    If you add very little oil, the dish is lightly to stick to the kadai.
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    Last edited: Dec 6, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Tomato Dosai - the colourful dosai combines here with raw onion chutney !

    Raw rice - ½ cup

    Boiled rice ( puzungarisi) - ½ cup

    Urad dhal - 4 tsp

    Tomatoes, medium size - 3

    Red chillies - 4, 5

    Hing powder - ½ tsp

    Salt

    tomato%20dosai-1.jpg
    Oil - to make dosais

    Wash well & soak rices & dhal for 2 hrs with red chillies.

    Drain, add chopped tomatoes gradually & grind.

    Do not add water.

    Add salt & hing also & grind to a fine paste.

    Rest for 4-5 hrs & make dosas, the usual way.

    tomato%20dosai-2.jpg
    Raw Small onion chutney:

    Small onions, chopped - ½ cup

    Grated coconut - ½ cup

    Red chillies - 2, 3

    Tamarind paste - 1 tsp

    Salt & curry leaves.

    tomato%20dosai-3.jpg
    Grind all raw ingredients to a chutney.

    tomato%20dosai-4.jpg
     
    Last edited: Dec 6, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lapsi Adai - Lapsi, in yet another avatar !

    Lapsi - 250 gms

    Gram dhal - 1 tbsp

    Tuvar dhal - 1 tbsp

    Onion - 1 medium, chopped fine(optional)

    Red chillies - 3, 4

    Green chillies - 3, 4

    Salt

    Hing - ½ tsp

    Curry leaves - few

    Oil - to make adai

    lapsi%20adai-1.jpg
    Sak both dhals with red chillies in water for 1 hr.

    Soak the broken wheat in just enough water for the same time.

    First grind green chillies, soaked red chillies, hing & salt well.

    Add soaked dhals & grind coarse as for adai.

    Finally add soaked lapsi & give one run so that all ingredients blend well.

    Add chopped onions & curry leaves.

    lapsi%20adai-2.jpg
    Make slightly thick adais using oil, as usual.
    lapsi%20adai-3.jpg
    It is soft with minimum oil, as well.

    Sserve with avail, morkuzambu or any chutney.

    This is best eaten hot.
    lapsi%20adai-4.jpg
     
    Last edited: Dec 6, 2009
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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kovil Dosai - Ideal for naivedyam because it uses Raw Rice.

    My mother says, this recipe used to be made in many temples in olden days for naivedyam. Many would not prefer parboiled rice for naivedyam.

    Raw rice - ½ cup

    Urad dhal - ½ cup

    Salt

    Coaresely powdered pepper + Jeera - 2 tsp.


    Oil - to make dosas

    Wash & soak rice & dhal together.

    Grind very fine adding salt.

    Ferment well.

    Just before making dosas, add powdered pepper-jeera.

    Mix well & make dosas with very minimum oil.

    I prefer to make mini dosas, because that was how the naivedyam dosas looked like, when I ate them !

    Serve with any chutney or sambar.
    kovil%20dosai-1.jpg

    kovil%20dosai.jpg
     
    Last edited: Dec 6, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Idli(with rice rava) - How to grind in mixie?

    Those who do not have grinder can follow this method. But this batter, if left over, cannot be used for dosai. Oothappams can be made.
    Use Puzungal arisi ravai or rava of parboiled rice. Use thick poha.

    Rice rava - 2 cup

    Urad dhal (whole, wite) - 1 cup

    Poha - ½ cup (crush like rava in mixi & soak in ½ cup water)

    Salt.

    Mix rice rava with 1 ½ cups of water & set aside for an hour.

    Wash & soak urad for 30 mts.

    Drain & leave for minimum 45 mts.

    First grind urad, adding water little by little till it becomes fluffy (stirring regularly from top to bottom to avoid any ground remaining whole). Roughly 2 cups water will be necessary.

    Empty it in a big vessel.

    Now mix rava+poha & give a run in the mixi.

    Add to the ground urad with salt.

    Now beat the mixture well, making it well aerated. with the hand. I personally feel using the hand does make a difference.

    Transfer to a tall stainless steel vessel ( this helps fermentation better than plastic or porcelain), cover and allow to ferment for 10-12 hrs.
    Idlirava-1.jpg

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    idlirava-4.jpg

    To be continued....
     
    Last edited: Dec 6, 2009
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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Idli (with rice rava) - how to make idlis?

    In winter, keeping inside the rice-drum helps fermentation better.

    Once fermented, lightly & gently mix so that the rava does not settle at the bottom.

    Then pour with a ladle in idli moulds.

    Once vigorous boiling starts, switch off the stove afre 5-7 mts.

    Wait for 5 mts & the take out the idli stands.

    Carefully remove the idlis with a palette knife to a casserole.

    Serve with sambar & or chutney.
    idli-1.jpg

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    Idlis%20with%20Sambar%20&%20Chutney.JPG
     
    Last edited: Dec 6, 2009
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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Halbhai - a Mysorean savoury!

    Raw rice - 1 cup

    Buttermilk - 1 cup

    Water - 1 ½ cups

    Coconut - 1 cup

    Green chillies - 2-3 (or to taste)

    Ginger,chopped - 1 tsp

    Salt, hing.

    Ghee - to serve with

    Soak rice for minimum 30 mts & drain.

    Add coconut & green chillies & grind to a paste adding from the measured water, the amount necessary.


    Add salt, hing, buttermilk & remaining water.

    Cook on a heavy pan continuously stirring till it becomes a cooked mass.

    Cook with a plate of hot water in it,placed on top of the vessel.


    Empty on a greased plate,

    Cut & serve with a dollop of ghee.
    halbai-1.jpg

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    Last edited: Dec 6, 2009
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Oregano-Cheese Sandwich Oothappam - this is using local omavalli (kalpuravalli)leaves

    For this recipe, use any oothappam dough.
    The fermentation has to be done for 12hrs definitely.
    It may come soft, but adding fruit salt ( or cooking soda ) makes it very

    porous & absolutely spongy.

    Raw rice 3 cups
    Curds 2 cups
    Thick poha(aval) 1 cup
    Green chillies 5-6
    Ginger 2 ‘’
    Salt
    Finely chopped onions 1 cup
    To temper in 1 tsp oil:
    Mustard seeds 1tsp

    Wash rice and poha well and soak together in curds for 3 hours.
    Then grind it very fine adding a little water if necessary.
    Add salt and ferment for atleast 12 hrs.
    Now add minced green chillies and ginger.
    Temper.
    Add a little water if necessary to get dosa batter consistency.
    For 1 cup of dough add 1 tsp Eno’s Fruit Salt and mix thoroughly.
    Heat dosa pan and put one ladleful of dough.
    Keep the ladle in the centre for a few seconds so that the centre is not too

    thick. Do not spread the dough.
    Drizzle 1 tsp oil around it & cook it covered.
    Halfway through cooking, open the cover, sprinkle onions, cover & cook till
    done.

    Make one oothappam, drizzled with little oil & covered. Turning over is not necessary.

    Spread little tomato ketchup on it.

    Next sprinkle red chilli flakes.

    Arrange chopped leaves & grated cheese. Cover & cook for a few secs.

    Transfer to a plate.

    Make another oothappam, plain.

    Keep it over the first, cut & serve.

    This does not need a side-dish at all!








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    Last edited: Dec 6, 2009
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Papputu - a Coorgi delicacy!

    This is a steamed dish and ideal for breakfast. Best served with
    Tempered Vegetable Stew


    Raw rice rava - 1 cup

    Milk & water - 1 cup, each

    Freshly grated coconut - ½ cup

    Sugar - 1 tbsp

    Salt - ½ tsp

    Cardamom powder - a pinch (optional)

    Mix all ingredients and steam in a round vessel in boiling water for 10 mtes.

    Cut into segments & serve, topped with ghee for a nice flavor.




    paputu-1.jpg

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    Last edited: Dec 6, 2009
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