Tasty tiffins , Tastier snacks!

Paneer - 200 gms

Chaat masala – 2 tsp

Batter:

Besan - 1 cup

Red chilli powder - 1 tsp (or to taste)

Salt

Cooking soda - ¼ tsp

Oil - to deep fry

Cut paneer into cubes, firt breadthwise & then into small uniform cubes.

Smear with chaat masala.
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Make a thick batter with besan, salt & red chilli powder with (about) 1 cup of water, adding soda last.

Keep oil ready & beat the batter.
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Dip each paneer piece in batter & drop in oil.

Fry till golden.
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Serve wth chutney of your choice.
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Please go to
Set Dosai & Sagu
Set dosai batter is ideal for this. Ferment for 24 hrs to get porous dosais.
For 3 cups of batter, soak together

Red chillies - 8-10 (or to taste)

Garlic pieces - 10-12

Grind to a fine paste & saute on low fire in 2 tsp oil, till the raw smell goes.

Cool & add to batter & mix well.

Make small dosais, cover after pouring oil & cook on one side only. Sprinkle cheese before removing.

Serve with any chutney.
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I learnt this long back from my Saraswat friend.

Raw rice - 1 heaped cup

Poha - ½ cup

Curds - 1 cup

Methi seeds - 1 tsp

Jaggery (powdered) - 1 cup

Grated coconut - 2 tbsp.

Sal

Ghee or oil to make

Butter - to serve with

Wash & soak rice in curds for 4 hrs.

Then add poha & methi seeds & soak for one more hour. Never mind if it is thick.

Add ½ cup of water to coconut & take milk.

Grind the soaked mixture fine, adding coconut milk & jaggery alternately.

Grind as fine as possible.

Add salt & ferment for 8 hrs.

Make pancakes in a non-stick pan; do not spread thin.

Keep covered & when underside is cooked.

Flip & cook for a few secs.

Serve topped with butter with any spicy side-dish.
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Jowar Khichu:

Jowar is sorghum(white millet) in English & ‘white cholam’ in tamil.

Jowar flour - 1 cup

Water - 1 ½ cups

Mince together:

2 Green chillies+1”ginger + 2 pieces garlic

Fresh curds - 1 tbsp

Sesame seeds - 1 tsp

Salt

Cooking soda - a pinch

Oil - to serve with

Add to water, minced ingredients, curds, salt, soda and sesame seeds.

Boil and add the jowar flour and mix well, while stirring continuously with a whisk so that no lumps remain.

Cover and cook on a slow flame for another 5-7 mtes or till the mixture leaves the sides of the pan, stirring once in between.

Transfer to one big or few small greased bowls.Press using your fingers.

Demould on a serving plate.

Serve topped with coriander leaves and extra oil.
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Poha kichu:

Blend 1 cup of thick poha in mixie to a coarse powder.

Proceed as above, adding
1 ½ cups of water, 1 tsp jeera, 2 pinches cooking soda, 1 tsp chilli powder & salt. Dizzle oil before serving.
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Ragi Khichu:

Same method as above –

to 1 cup of ragi flour, add 2 cups water (including 2 tbsp curds), 1 tsp jeera, ½ tsp each of finely chopped green chillies & red chilli powder, hing, salt, 2 pinches of cooking soda and finely copped coriander leaves. Serve with oil drizzled.
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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.
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Cook on a heavy pan continuously stirring till it becomes a cooked mass.
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Cook with a plate of hot water in it,placed on top of the vessel.
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Empty on a greased plate,
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Cut & serve with a dollop of ghee.
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This is made without onion & for the recipe with onion, please refer to
http://www.indusladies.com/forums/showpost.php?p=9423&postcount=74


Gram dhal - ¾ cup


Tur dhal - ¼ cup


Red chillies - 4, 5


Green chillies - 3, 4


Salt, hing, finely chopped curry + coriander leaves.


Very finely chopped banana flowers - 1 cup or a little more


Oil - to deep fry


Soak the dhals and red chillies for 2-3 hrs.


Drain well, add green chillies, salt & hing.


First mince the banana flowers fine, squeeze out the juice & reserve both.


Grind dhal mixture to a coarse mixture, adding if necessary the reserved water.


Add the mincedflowers, chopped greens etc & give one grind for them just to blend well.


Keep the oil hot in a kadai.


Add 1 tbsp very hot oil to the mixture & mix well.


Pat into vadais like ama vadai & deep fry till done.


Serve with coconut chutney.


If the mixture is loose, powder 1 tbsp fried gram fine & add to slightly thicken it.


If you prefer, addminced onions after squeezing them so that the batter may not loosen.
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Use any oothappam or dosa batter.

Use boiled corn & thinly sliced mushrooms.

Chop palak & saute lightly.

Once you pour oothappam, drizzle oil & cook covered.

The top will get cooked without turning over.

Spread the vegetables as shown in the photo.

Drizzle 1 tsp more of oil & cook on a low flame, covered.

Remove & serve.
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This is a traditional Kerala dish made, originally made using toddy and later with yeast.

I successfully tried it differently.

Raw rice - 1 cup

Grated coconut - ¾ cup

Thick poha - ¼ cup

Salt

Sugar - ¼ cup

Fruit salt - 1 heaped tsp

Wash & soak rice & poha together for 2 hrs.

Drain, grind to a paste adding coconut & enough water.

Finally add salt & sugar; mix well.

Leave for 4-5 hrs.

Steam as for dhoklas, adding fruit salt only when the water is nboiling in the steamer.

It can be steamed in a greased plate or individual greased moulds.

Raisins & cashews can be optionally sprinkled on top.

The side dish is your choice – milk & sugar, vegetable stew or any spicy curry.
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Processed rice flour - 6 cups

Urad dhal - 1 cup

Butter - ½ cup

Jeera, hing, salt

Oil – to deep fry

Pressurecook urad in a vessel wih 4 cups of water in a vessel inside pressurecooker for 3 whistles.

Cool, open, add butter & hing & keep covered.

Leave for an hour & then open & grind to a paste.

Add salt,rice flour & make then kuzal as usual and deep fry.
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Besan & Rice flour - 1 cup each

Melted butter - ½ cup

Ajwain - 1 tsp

Salt, red chilli powder - to taste

Fresh herbs available, chopped - 2 tbsp

( I used the locally available Omavalli leaves)

Knead in a food processor to a dough consistency.
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Pinch small balls & press between both palms to get a disc.

Prick all over with a fork.
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Bake at 200 deg C for 10 mts.

Take out, flip & bake for another 10 mts at 200 deg F for the other side to cook well.
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Cool & store airtight.
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