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  1. #71
    Chitvish's Avatar
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    Default Karasevai ( S I ganthiyas) - a delicios snack with tea!

    Besan - 2 ½ cups

    Rice flour - 1 cup

    Ghee - 1 tbsp

    Soda - 2 pinches

    Salt

    Oil - to deep fry

    Grind fine with water:

    Red chillies - 6

    Pepper - 1 tsp

    Garlic - 7, 8 flakes ( optional)

    Sieve both flours together.

    In a big plate cream ghee & soda very well till the paste looks white.

    To this add flours & salt.

    Strain the chilli paste & add, mixing everything well.

    Add enough water to get a soft dough.

    Heat oil & keep the ‘ karasev jalli karandi” ( a special holed ladle used for this) above the oil.

    Rub the dough on it so that long strands will fall into the oil.

    Fry well & remove to a kitchen tissue.

    Wash the “ jalli karandi” ( ladle) with water every time after use, so that the rubbing will be easy.
    Tasty tiffins , Tastier snacks!-karasev.jpg

    Tasty tiffins , Tastier snacks!-kara-sev1.jpg




    Last edited by Chitvish; 15th October 2009 at 10:43 AM.

  2. #72
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    Default Matri - Looks tricky to make, but is very easy !

    Maida - 1 ½ cups

    Salt - 1 tsp

    Haldi - ½ tsp

    Hing - ½ tsp

    Onion seeds ( kalonji) - ½ tsp

    Kasuri methi leaves - ½ tsp ( crush with hand)

    Sieve maida, add all dry ingrdients.

    Add water gradually & knead to chappathi dough consistency.

    Make small balls & roll thin.

    Cut into 2 “ squares.

    Mark slits in the centre, pinch edges together & deep fry in hot oil.

    Onion seeds & kasuri methi give it a characteristic, nice flavour.



    [Tasty tiffins , Tastier snacks!-matri.jpg

    Last edited by Chitvish; 29th October 2010 at 06:46 PM.

  3. #73
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    Default Kalikindina dosai & Easy kuzambu.

    This is a very old fashioned recipe of Kerala.

    This is also called " koozu kachina dosai"

    This easy kuzambu, though given with this dosai, can be made for any tiffin & is a " jiffy" kuzambu.

    Boiled rice - ½ cup

    Raw rice - ½ cup

    Grated coconut - 2 tsp ( optional)

    Salt.

    Soak both rice together & grind vey fine adding coconut & little salt.

    Take 1 tbsp of the paste, mix with 1 cup of water & cook stirring to prevent lump formation, to get a porridge.

    This is called “ kali”.

    Cool it thoroughly & mix with the remaining batter.

    Pour this also like rava dosai – do not spread from the centre as we do normally for dosais.

    When the tava is hot, take in a small cup & pour from around in a circular fashion, till you reach the centre.

    Very little oil is enough.

    Cover & cook.

    Also do not turn over, fold & serve.

    Easy Kuzambu:

    Tamarind paste - 2 tsp

    Tomatoes - 3 – chop

    Sambar powder - 2 tsp ( or to taste)

    Salt, haldi

    To temper:

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 1 tsp

    Red chillies - 2,3

    Pepper - ½ tsp

    Saunf - ½ tsp

    Methi seeds - ½ tsp

    Small onions - 7,8 ( chopped)

    Curry leaves - few

    Mix tamarind paste, chopped tomatoes, sambar powder, salt & haldi in 2 cups of water & keep ready.

    Heat oil, add tempering ingredients as given & fry well.

    Add the tamarind mixture, boil & remove.
    Tasty tiffins , Tastier snacks!-kali-kindina-dosai.jpg





    Last edited by Chitvish; 31st August 2009 at 09:10 PM.

  4. #74
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    Default Vegetarian Kothu Parota - ideal for left over parotas !

    This can also be called chappathi fry, but is made with layered parotas which are now available, frozen in packs. Ofcourse, left over chappathis & parotas can be used as well.

    Parotas - 4

    Oil + ghee - 3 tbsp

    Onions - 2 – slice long & thin

    Cabbage – shredded long and fine – 1 cup

    Tomatoes - 2 – cut long &thin

    Red chilli powder - 2 tsp

    Dhaniya powder - 1 tsp

    Salt, haldi

    Coriander leaves, chopped - 2 tbsp

    Tear cooked parotas into irregular size pieces.

    Heat oil + ghee, add onions.

    Fry till transparent & then add tomato ,and cabbage

    Add all dry ingredients & fry for a while.

    Add parota pieces & mix thoroughly.

    Garnish with chopped coriander leaves & serve hot.
    Tasty tiffins , Tastier snacks!-vegetarian-kothu-parota.jpg


    Last edited by Chitvish; 12th January 2009 at 05:54 PM.

  5. #75
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    Default Clusterbeans Cutlet - not very common !

    Select tender cluster beans, wash & cut the tips at both ends. String on both sides & chop into small pieces.

    Clusterbeans - 250 gms

    Methi seeds - ½ tsp

    Potatoes - 2 medium, boiled, peeled & mashed

    Bread slices - 2 – soaked in water for 2,3 secs & squeezed

    Salt

    Breadcrumbs - to roll

    Oil - 2 tbsp

    Grind to a thick paste:

    Haldi - 1 tsp

    Dhaniya powder – 4 tsp

    Chilli powder - 1 tsp

    Onion - 1

    Garlic cloves - 6

    Ginger - 1”

    String, chop & then cook clusterbeans in water.

    Drain very well & keep aside.

    Grind paste & keep ready.

    Heat oil, add methi seeds & add masala paste.

    Cook till oil starts separating.

    Now add boiled cluster beans & mix well in masala paste.

    Cook for 10 mts.

    Take out the mixture & grind it.

    Add mashed potato & squeezed bread.

    Knead well & form into cutlets.

    Roll in breadcrumbs & shallow fry.








  6. #76
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    Default Seeraalam - a very old fashioned dish.

    For SBS photos,please go to Step By Step photos for Tiffins

    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.
    Tasty tiffins , Tastier snacks!-seeralam-2.jpg

    Last edited by Chitvish; 5th December 2009 at 12:53 PM.

  7. #77
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    Default ArisiUpma - It still has a place in our favourites' list !

    Raw rice - 1 cup

    Tur dhal - 3 tsp

    Gram dhal - 3 tsp

    Urad dhal - 2 tsp

    Grated coconut - ½ cup

    Salt

    To temper:

    Oil - 3-4 tbsp ( slightly more, gives a better texture & taste)

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Red chillies - 4, 5

    Pepper-jeera coarsely powdered - 1 tsp

    Hing - ½ tsp

    Curry leaves - few

    To prepare upma kurunai ( broken rava) at home:

    Mix the 3 dhals & grind in the mixi in low speed for a mte.

    Remove, add rice & grind in low speed till it crumbles completely & fairly well.

    Now add back the dhals & give one run again for proper mixing.

    If you have 1 cup of this, 2 cups of water will be required.

    This again depends on the quality of rice & hence keep some boiled water ready, to add on, if necessary for thorough cooking.

    This used to be traditionally prepared in a heavy vessel called “ vengala panai “ in olden days.

    Now any heavy saucepan or kadai or pressurepan can be used.

    Heat oil in the vessel & temper all given ingredients.

    Finally add the mix & roast lightly just to coat it with oil completely.

    Now lower the flame, add boiling water ( beware of splashing !) & salt.

    Add coconut, simmer & keep covered.

    Keep the flame as low as your settings will allow.

    It gets cooked in about 15 mts.

    Top with 2 tsp ghee for a nice flavour & rest for 10 mts, before serving.

    Serve with any gotsu ( preferably with brinjal.)
    Tasty tiffins , Tastier snacks!-arisi-upma.jpg

    Second recipe:
    Grind in the mixi 1 cup raw rice+1 tbsp tur dhal +2 tsp pepper (only). Proceed as above. There is no red chilli even in the tempering & this has a predominant pepper flavour.
    Tasty tiffins , Tastier snacks!-arisi-upma-1.jpg

    Last edited by Chitvish; 24th April 2009 at 07:32 PM.
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  8. #78
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    Default Samosa - Always in popular demand.

    Outer Covering:

    Maida - 1 cup

    Salt - ½ tsp

    Oil - 1 tbsp

    Warm water to knead

    Sieve maida with salt.

    Add oil & knead first to breadcrumb consistency.

    Add warm water gradually to get a soft dough. Rest for 15-20 mts under a damp towel.

    Filling:

    Potatoes - 4 – peel & chop into small cubes

    Peas - 2 tbsp

    Salt, haldi

    Chopped green chillies -- 2

    Red chilli powder - 1 tsp

    Dhaniya powder - 1 tsp

    Garam masala powder - ½ tsp

    Amchur - 1 tsp

    Hing - ½ tsp

    Chopped coriander leaves - 2 tbsp

    Oil - 1 tbsp

    Whole dhaniya seeds - 1 tsp

    Jeera - ½ tsp

    Steam potatoes & peas.

    Heat oil temper whole dhaniya seeds & jeera.

    Now add chopped green chillies, steamed vegetables & all masala powders with salt.

    Saute on a low fire till dry.

    Add chopped coriander leaves.

    Making & frying samosas:

    Mix 2 tsp maida with water to get a creamy paste to stick.

    Make lemon size balls from the dough.

    Take a ball & roll into a chappathi not less than 5” diameter.

    This will determine the size of the samosa.

    Cut into 2 along the diameter.

    Take one & fold as shown in the photo.

    Imagine a centre line- one side curve should fall on the centre line – then apply lttle mada paste on the other curve & paste it over the first.

    Now you will get a cone, hold it in your hand & stuff with just enough filling.

    Stick the top with little maida paste.

    Heat oil in a kadai.

    When fairly hot, add not more than 3 samosas at a time & lower the flame.

    Fry on a low flame, turning frequently, till bubbles subside completely.

    This will take atleast 7-8 mts.

    This is very important to get crisp samosas.

    Serve with tomato ketchup.

    You can refrigerate the samosas & fry when you need them.
    Tasty tiffins , Tastier snacks!-samosa.jpg

    Last edited by Chitvish; 3rd March 2009 at 06:40 PM.
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  9. #79
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    Default Kuzhi Paniyaram - my family's favourite, on my b'day !

    For SBS photos,please go to

    Kuzhi Paniyaram (1)
    Kuzhi Paniyaram (2)

    Boiled rice - 1 cup

    Raw rice - 1 cup

    Urad dhal - Ό cup

    Methi seeds - 2 tsp

    Salt

    Oil - to shallow fry

    To temper:

    Oil - 2 tsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Finely chopped onions - ½ cup ( or more)

    Green chillies, finely chopped - 5,6

    Grated coconut - 2 tbsp ( optional)

    Wash & soak rices, dhal & methi seeds together for 6 hrs.

    Grind fine adding salt & water.

    Allow to ferment for 10-12 hrs.

    Temper the given ingredients & mix well.

    Keep it in dosa batter consistency.

    Drop small amounts in appakaral & shallow fry.

    Serve with onion – tomato chutney.
    Big onion- tomato:

    OnHeat oil & fry 7,8 red chillies, 4 big onions chopped, when transparent, add 3 chopped tomatoes & fry till done. Cool, add 1 tsp tamarind paste & grind in mixie with salt. . Heat oil temper mustard seeds, hing & curry leaves, add paste & fry till done.


    Tasty tiffins , Tastier snacks!-img_3838.jpg




    Tasty tiffins , Tastier snacks!-kuzhi-paniyaram.jpg


    Last edited by Chitvish; 19th March 2011 at 11:54 AM.

  10. #80
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    Default Masala Poli - Ideal for Sunday Samayal, serve it hot !

    This is increasingly becoming a popular dish in Chennai.

    Outer covering:

    Maida - 1 cup

    Salt - a pinch

    Saffron or lemon colour - few drops

    Oil - sufficient to keep the dough immersed.

    Masala filling:

    Potato - 1 big

    Finely minced cabbage - 2 tbsp

    Finely grated carrot - 2 tbsp

    Green chillies, finely minced - 7,8 ( to taste)

    Coriander leaves, finely minced - 2 tbsp ( can use half & half of coriander & pudina)

    Red chilli powder - 1 tsp ( optional, depending on how spicy, you want it )

    Salt

    Oil - 2 tsp

    Salt

    Outer cover;

    Add salt & colour to sieved maida.

    Add water & knead to a soft dough.

    Pour oil over it to completely soak & leave for 2 hrs.

    Filling:

    Boil, peel & mash potato.

    Heat oil & add minced green chillies & minced leaves.

    Fry for 1 mte & then add mashed potato, grated cabbage & grated carrot.

    Add chilli powder,salt & saute well.

    Cool & use as filling.

    Making poli:

    Take a small lemon size dough from the oiled & soaked dough.

    Spread it to a small puri.

    Keep a lemon size filling inside.

    Draw to the centre, dough from all around the edges.

    Now using a rolling pin, roll it uniformly thick to about 6” diameter.

    Put it on a hot tava.

    When the underside is lightly cooked, turn it over.

    Now again turn over, dribble 1 tsp oil over the first side.

    Then cook the other side also, without pouring any more oil.

    Remove when both sides are cooked & serve hot.

    Note:

    Plain potato can be used without cabbage or carrot.

    Either coriander leaves or pudina leaves completely can be used.
    Tasty tiffins , Tastier snacks!-masala-poli-cv.jpg
    Tasty tiffins , Tastier snacks!-masala-poli.jpg



    Last edited by Chitvish; 13th January 2009 at 07:52 PM.

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