Jiffy cooking & Planning of Menus for all occasions at home.

Cooked Basmathi - 2 cups

Onion - 1, chopped

Tomato - 1 medium, chopped

Capsicum chopped - 2-3 tbsp

Boiled mixed vegetables - 1 cup

Dhaniya powder - 1 tsp

Jeera powder - ½ tsp

Garam masala powder - ¼ tsp

Cashews, broken - 2 tbsp

Grind to a paste:

Red chillies - 2,3

Garlic - 5,6 pcs

Jeera - ½ tsp

Hing

Butter - 1 tbsp + oil - 1 tbsp

Heat butter & oil & add all ingredientsa given, in the same order, except rice.

After adding the paste, sauté well & add rice.

Mix well, adding salt & simmer for 3-4 mts.

Garnish with coriander leaves & serve hot with any raitha.

dear c madam,

i just saw the recipe of banana modak (jiffy cooking). As i plan doing ganapathy pooja early morning around 5am can i do this previous day and keep it for next morning, will it be alive....

thanks

sundari bhaskar

Originally Posted by sundaribhaskar

dear c madam,

i just saw the recipe of banana modak (jiffy cooking). As i plan doing ganapathy pooja early morning around 5am can i do this previous day and keep it for next morning, will it be alive....

thanks

sundari bhaskar

Dear SB,
Yes, make it last thing at night. It will last. I am shifting this to the query thread.
Love,
Chithra.

Cooked, grainy rice - 2 cups

Powder:

Cinnamon 1cm, cloves 2, cardamom 2

Buy fresh carrot & grate.

Heat 2 tbsp oil & temper:

Bay leaf - 1

Ginger-garlic paste - 2 tsp

Thinly sliced onions - ½ tbsp

Red chillies, broken - 2,3

Slit green chillies - 2, 3

Grated carrot - 1 cup (or more)

The made powder

Salt

Cover & cook till carrots become soft.

Switch off & open.

Add rice & 1 tbsp ghee.

Mix well & add 1-2 tsp lime juice.

Garnish with coriander leaves & serve with chips or raitha.

Attachment 18235

Fresh curds - 1 cup (lightly beaten)

Salt

Grind together:

Chopped coriander leaves - ½ cup

Green chillies - 1 or 2

To temper:

Oil - 1 tsp

Mustard seeds - ½ tsp

Add ground paste & salt to lightly beaten curds & salt.

Temper.

Goes with chips or any roast or any kalanda sadham.

I made this last evening in the Food processor. You can do without it also! But, the mincing blade of the FB does wonders for this.

Ripe tomatoes - 2 medium, cut

Green chillies - 4,5

Coriander leaves - 2-3 tbsp

Mince the above three as fine as possible.

Now add

Grated paneer - ½ cup

Ajwain (omum) - ½ tsp

Salt,

Sodabicarb - 1/8 tsp

And run the mincer again.

Now add besan in tablespoons to get a batter of idli dough consistency.

Do not add water at all - the amount of besan depends on how well, the mixture is minced.

Heat oil in a kadai.

In medium heat, drop tablespoons of the batter & deep fry.

If the oil is very hot, the colour becomes very dark outside & inside cooking is not complete.

This makes a very tasty snack with tomato sauce.

Keep the oil in kadai & light tthe gas - the dough takes just 5 mts, if you keep all the ingredients ready.
Jiffy Pakora.jpg

Use good quality sago & not the variety which crumbles in water.

Sago - 1 cup

Besan - 2 tsp (or powdered fried gram)

Cut into juliennes or this strips:

Calsicum - 1, medium size

Carrot - 1, medium size

Ginger - 1 “

Green chillies - 3,4 or to tasdte

Salt

To garnish:

Gratd coconut - 2 tbsp

& chopped coriander - 2 tbsp

To temper:

Oil - 2 tbsp

Jeera - 1 tsp

Hing - ½ tsp

Pour boiling water over sago till it is completely & well immersed.

Keep covered for 15 mts.

Drain & wash under cold water, twice.

Strain away all the water.

Smear besan over it and keep.

Heat oil & temper as given.

Then add juliennes & fry for 3-4 mts till they become soft.

Add sago + salt.

Mix well, cook for 2 mts on Hi flame, stirring.

Simmer & cook for 5 mts.

Garnish & serve hot.
jiffy sago upma.jpg

Use the mincing blade & blend:

Green chillies - 3,4 (or to taste)

Chopped coriander leaves - 3 tbs 9optional)

Grated cheese - 50 ms

Next, add;

Maida – ½ cup

Salt – very little because cheese contains cheese

Cooking soda - ½ of 1/8^th spoon

Water is best added In spoons to get thick idli batter consistency.
jiffy cheese pakora 1.jpg
As soon as you start mixing the above, heat oil in a kadai.

When hot, drop spoonfuls with wet hand into oil.

Deep fry till done.

Serve hot with tomato ketchup.
jiffy cheese pakora 2.jpg
Without coriander leaves, it tastes equally good.
Jiffy cheese pakora3.jpg

This looks like an answer to a “harried” housewife who wants to make sambar in 10 mts flat, when there is no cooked dhal ready.
This powder can be stocked and sambar made:
With tamarind + tomatoes
With tamarind alone
With tomatoes alone
With or without onions.

The proportion is 1 tbsp powder for every cup (200ml) of water – can be a mixture of tamarind paste + water.
Salt need not be added separately, except when boiling the vegetables to be added.
Boil vegetables separately with very little salt, add powder & tamarind water, stir till it boils, simmer for 5 mts & the sambar is ready.
Add coriander leaves, temper in oil – mustard seeds, red chillies (optional) & curry leaves OR mustard seeds and 3 in 1 powder.
Fry lightly on a dry kadai, each of the following separately:

Tur dhal - 1 ½ cups

Dhaniya - ¾ cup

Gram dhal, raw rice, salt - each ¼ cup

Pepper, methi & mustard seeds - each 1 tsp

In ½ tsp oil, fry on a low fire:

Red chilli powder - ¼ cup

Haldi & hing - 1 tsp each

Mix all fried ingredients & powder finr in the mixi. Sieve with a rava sieve. Sore airtight & use.
Attachment 24843
Attachment 24844
Attachment 24845
Attachment 24846

Khus khus - ½ cup

Red chillies - 5-6

Gram dhal - 1 tbsp

Grated coconut - ¼ cup

Salt

In a dry kadai, roast khus khus on a low fire till light brown and add salt.

Remove the same & add 2 drops of oil.

Fry red chillies and gram dhal till well roasted.

Fry coconut in a tava in 2 drops of oil, on a low fire, till light brown and crisp.
khuskhuspowder 2.jpg
Cool all ingredients and powder in a mixi.
khuskhus powder 3.jpg
Mix with hot rice and temper mustard seeds in 2 tsp ghee.
khuskhuspodisadam.jpg
Serve with chips.