Tasty tiffins , Tastier snacks!

Kollu ( horse gram ) - 1cup

Boiled rice - 4 cups

Methi seeds - 2 tsp

Oil

Salt

Mix kollu, rice & methi seeds.

Wash well & soak together for 6 hrs.

Grind to a very fine paste, using the soaked water.

Ferment the batter for minimum 8 hrs.

Make slightly thick dosais, using less oil.

Spread on a hot tava, add very little oil & cook covered.

Open, when the underside is cooked, turn over, cook for a minute & remove.

In the photo, it is served with Kara Chutney given in

http://www.indusladies.com/forums/showpost.php?p=11639&postcount=59

You can serve with any spicy chutney of your choice.

Poha - 250 gms ( thin variety, specially availabe for chiwda)

Roasted peanuts - 1 cup

Fried gram - 100 gms ( puffed gram or pottukadalai)

Cashewnuts - 100 gms

Raisins - 100 gms

Grated copra - ¾ cup

Potato - 1 big or 2 medium

Green chillies - 15-20 ( as per taste)

Curry leaves - 5,6 small bunches

Salt - 1 ½-2 tsp

Chilli powder - 2 tsp

Haldi - 1 tsp

Powdered sugar - 6 tsp

Oil - to deep fry

Wash, peel & cut potatoes into 1” long thin sticks & immerse in water for 15 mts.

Rinse in water 3,4 times, changing water every time.

Drain very well & spread on a cloth.

Spread kitchen tissues on plates, to spread the deep fried ingredients.

Heat oil in a kadai & first fry casews & raisins.

Then fry potato shreds till crisp.

Next fry green chillies & curry leaves till crisp.

To fry the poha easily, put a handful or less in a metal strainer, immerse this in hot oil for a minute & remove.

Repeat poha in batches thus.

Fried gram, copra & roasted peanuts can be made crisp by just roasting on a dry kadai.

After the oil in all the fried ingredients is absorbed by the kitchen tissue completely, transfer to a vessel.

Add haldi, salt, chilli powder & powdered sugar.

Mix very thoroughly with a ladle & store airtight.

Any combination of vegetables from carrot, peas, beans, cauliflower, baby corn can be used.

Chop the vegetables into small cubes & lightly steam them.

Cubed & steamed vegetables - 1 cup

Small onions - 3, 4 finely chopped ( optional )

Minced green chillies & ginger - 2 tsp

Maida - 2 tsp

Milk - 1 cup

Butter - 1 tbsp

Salt

Bread slices - 4

In a kadai heat butter & before it melts, add onion & green chilli-ginger mince.

When it is lightly sauted, add maida.

When it sizzles, add milk, continuously stirring to prevent lump formation.

Add vegetables & salt.

Simmer to blend & remove.

This is vegetable cream.

Cut bread into 2 slices & deep fry quickly in hot oil. To golden colour.

Drain well.

Top with vegetable cream & serve.

Variation:

You can toast bread or shallow fry.

Instead of minced green chillies & ginger, you can use red chilli powder & a pinch of sugar.

Rice Flour - 2 cups

Urad dhal powder - ½ cup

Red chilli powder - 1 tsp

Salt, hing

Butter - please refer to “ Tips on Savouries”

Oil - to deep fry

Mix both flours, sat, butter, hing, chilli powder with butter to bread crumb consistency.

Now for every handful of this, add water & knead to a soft dough.

Press in the “ murukku achu” circularly in a plastic sheet.

Deep fry in batches – hi for 1 mte & then gradually decrease till bubbles stop competely.

Cool & store.

These are deep fried in oil.

Small brown channa - ¾ cup

Gram dhal - 1/3 cup

Potato - 1 big

Onions - 2

Green chillies - 5, 6

Salt

Oil - to deep fry

Mix both dhals, wash well & soak for 6-8 hrs.

Boil, peel & mash the potato.

Chop the onions.

Drain & adding green chillies, grind the dhals to rava consistency, adding chopped onions instead of water.

The dough should not be loose as otherwise, it cannot be rolled.

Take small balls & roll around a skewer as shown in the second picture.

Heat oil, slowly loosen the kababs & drop them in hot oil.

Deep fry till brown.

Serve with puthina chutney & tomato sauce.
I am posting 3 photos.

The dough is rolled around skewers, ready to be deep fried.

My GD is training under me !

Milk - ½ litre

Bombay rava - 120 gm (slightly less than 1 cup)

Ghee - ½ cup

Grated cheese - 100gm

Chopped green chillies - ( to taste)

Pepper powder - ½ tsp

chopped coriander leaves

Cornflour paste to dip cutlets

Bread crumbs to roll

Oil to deep fry.

Boil milk.

Add ghee & remove from stove.

Mix rawa without lumps.

Put back on fire & stir till rava is cooked.

Remove , add chopped green chillies, coriander leaves, pepper powder, cheese, salt & mix thoroughly.

Cool & spread the mixture on a tray, cut into squares.

Dip in cornflour paste, roll in bread crumbs and deep fry.

Add salt carefully because cheese contains salt.

For a variation you can use grated paneer instead of cheese.

This is tasty and very easy to prepare.

Wheat flour - 1 cup

Besan - ½ cup

Oil - ¼ cup

Lauki - ½ cup

Red chilli powder - 1 tsp

Lime juice - 1 tsp


Sugar - 1 tsp

Mustard seeds - ½ tsp

Hing - ½ tsp

Salt, hing

To garnish:

Chopped coriander leaves & grated coconut.

Grate lauki fine .

Mix both flours, grated lauki, chilli powder, salt, haldi, sugar & lime juice.

Add half the oil & knead, to a soft dough, adding water, little by little.

Make balls & shape into 1” diameter rolls.

Steam the rolls for 10 mtes.

Cool, cut the rolls into desired size. – usually 1 “ pieces.

Heat the remaining oil, temper mustard seeds, add the pieces & saute well for a few mts.

Garnish with chopped coriander leaves & grated coconut.

Variation:

Instead of lauki, you can use mooli ( radish), cabbage finely chopped or even bittergourd grated with skin.

Rice cooked very soft - 1 cup

Processed cheese - 50 gms ( grated)

Semiya, broken into small bits - ½ cup

Cornflour - 1 tbsp

Minced green chillies - 2 tsp

Finely chopped coriander leaves - 1 tbsp

Salt – very little

Mash rice very well.

Add all other ingredients & roll into balls.

Heat oil & deep fry till golden.

Test fry one ball to make sure it does not break.

In case it breaks, add little more cornflour.

Serve with tomato sauce.