Tasty tiffins , Tastier snacks!

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

Thread Status:
Not open for further replies.
  1. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Bread Bonda - Yummy and Easy !

    Bread slices - 8

    Oil - to deep fry

    Filling:

    Boiled potatoes, medium size - 2

    Onions - 2 – chop

    Green chillies - 2, 3 finely chopped

    Chopped coriander leaves - 1 tbsp

    Salt

    Oil - 2 tsp

    Crumble the boiled potatoes.

    Heat oil, add onions & green chillies.

    Saute a little & add potatoes & salt.

    Mix well & remove from the stove.

    Add chopped coriander leaves & knead well.

    Divide into 8 portions.

    Dip each bread slice in water for just one second & press between both palms to squeeze out the excess water.

    Keep the filling in the centre & draw the bread around to cover it.

    Just roll it between both palms with gentle pressure.

    Repeat for all the bread slices.

    Heat oil in a kadai & deep fry one by one.

    It will cook very fast & so, remove as soon as the light brown colour sets in.

    Serve with tomato sauce.
    bread bonda-CV.jpg
    bread bonda.jpg
     
    Last edited: Jan 9, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Jowar ( cholam) Dosai - Let us include a different cereal in dosai.

    Jowar is known as vellai cholam & also called big millet.

    The photo of the grain is given below. This dosai can be made with minimum oil & is a soft type of dosai. It is best not to make it very thin. Once the batter is spread, dribble just ½ tsp oil over it, cover & cook. Turn over & cook for just a few secs. Serve with sambar or any chutney.

    Jowar - 2 ½ cups

    Par boiled rice ( idli rice) - 2 ½ cups

    Urad dhal - 1 cup

    Salt

    Oil

    Mix jowar, rice & urad & wash well.

    Soak in enough water for 6-8 hrs.

    Grind to a fine batter adding water as for usual dosai.

    Add salt & ferment the batter for 10 hrs .

    Make dosas as given above.

    chola dosai.JPG
     
    Last edited: Jan 6, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Cheese & Paneer filling Dosai - Use your imagination for any filling.

    Make dosai by the Masal Dosai or Roast dosai recipe.

    Chutney to spread:

    Coriander leaves - 1 cup

    Curry leaves - ½ cup

    Grated coconut - 3 tbsp

    Tamarind paste - 1 tbsp

    Green chillies - 7, 8

    Salt, hing

    Grind everything together to a paste.

    Paneer or cheese filling:

    Grated paneer or processed cheese

    Finely chopped onions & green chillies

    Finely chopped coriander leaves

    Mix all these & keep ready.

    Spread a thin dosa

    When the bottom turns golden brown, smear the chutney on one half of the dosai.

    Wait for a few secs till that gets cooked.

    Now keep 2 tbsp of the filling & cover with the other half.

    The dosa need not be turned over.

    Serve with chutney.
    cheese dosai.JPG

     
    Last edited: Jan 6, 2010
    1 person likes this.
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Masala Krispies - a Delicious tea time Snack.

    Raw groundnuts - ¼ cup

    Maida - 1 cup

    Besan - ¼ cup

    Red chilli powder - 1 tsp

    Salt, haldi

    Jeera - ½ tsp

    Butter - ¼ cup ( malai or top of milk can be substituted)

    Soak groundnuts for 2 hrs & grind to a fine paste in th mixi.

    Sieve maida & besan together.

    Knead all ingrdients tgether to a dough.

    Because groundnut is ground into a paste, extra water may not be necessary.

    Make balls & roll like chappathis.

    Cut into desired shapes & drop in hot oil.

    In 1 mte, lower the flame & fry on a low fire .

    Bubbles should subside, only then they will be crisp.

    Cool, store airtight.

    masala krispies.JPG
     
    Last edited: Jan 6, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Alu Poha - Ideal Breakfast Dish !

    I am just reproducing the recipe which my Gujarathi friend taught me.At the end , I am giving a slight alteration which I have introduced to cut down on oil.

    Medium thick poha ( aval ) - 1 cup

    Potatoes, peeled & chopped into tiny cubes - 1 cup

    Green chillies - 4, 5 ( or to choice), finely chopped

    Red chilli powder - 1 tsp

    Salt, haldi, sugar

    Coriander leaves, finely chopped - 2 tbsp

    Grated coconut - 2 tbsp

    Lime juice - 1 – 2 tsp

    Oil - 3 tbsp

    Heat oil in a kadai, add potatoes, haldi & very little salt.

    Cover & cook on a low flame, allowing the potatoes to cook in their own steam.

    In the meanwhile, powder poha in the mixie to rava consistency.

    Add 1 cup of water, salt, sugar, chopped green chillies, red chilli powder, lime juice & few of the chopped coriander leaves.

    Mix & soak well.

    If the poha does not become soft, add little more water, to make it soft.

    When the potatoes are cooked well, add the above& mix thoroughly.

    Saute for a few mts & remove.

    Garnish with coriander leaves & grated coconut.

    Serve hot with curds & pickle.


    mar 28tth 002.jpg

    6th nov 010.jpg




     
    Last edited: Mar 27, 2011
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Nippattu - An Ideal Teatime Snack !

    This was taught to me by my Bangalore friend.

    Rice flour - 1 cup

    Fried gram dhal (pottukadalai) - 2 tsp

    Chilli powder - 1 tsp

    Seasame seeds - 1 tsp

    Ghee - 3 tsp

    Salt

    Oil - to fry

    Take rice flour, chilli powder & salt in a big plate.

    Rub in ghee evenly & add seasame seeds & pottukadalai.

    Add just enough water to make a stiff dough.

    Take small lemon size balls.

    Flatten to small puris.

    Prick all over to prevent them from puffing up.

    Add a batch to hot oil, lower flame & fry, turning over frequently till they become uniform brown & the bubbles subside completely.

    This is to ensure crispness & has to be followed carefully.

    Transfer to absorbent paper, cool thoroughly & store.

    Keeps for 8 – 10 days.

    nippittu.JPG
     
    Last edited: Mar 27, 2011
    1 person likes this.
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Bread Bajji - when you are stuck with left over slices !

    Thick bread slices - 4 ( trim all four edges)

    Besan - 1 tbsp

    Maida - 1 tbsp

    Mashed potato - 2 tbsp ( boil potatoes, peel & mash very fine)

    Grated processed Cheese - 2 tbsp

    Red chilli powder - 1 tsp

    Salt - little ( since cheese contains salt)

    Lime juice - 1 tsp

    Oil - to deep fry

    Mix mashed potato, both flours, cheese, red chilli powder, salt & lime juice to a thick paste.

    Spread this thickly on one side of the slices.

    Heat oil.

    Deep fry the slices, with the plain side first.

    Then turn over.

    Remove when both sides become light brown.

    Dab on 2, 3 tissues to remove extra oil.

    Serve with tomato ketchup.

    bread bajji to IL.JPG
     
    Last edited: Feb 19, 2009
    1 person likes this.
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Rava Upma - an essay on popular request !

    Normally Bombay rava takes (if, well roasted) 1 3/4 - 2 cups of water & wheat rava takes 2 1/2 - 3 cups of water . As soon as you buy rava , roast it dry on a pan , on medium heat till very well roasted & keep . This way, roasting to be done when you make upma , is minimum.
    1 cup of bombay rava needs 1 3/4 - 2 cups water.
    1 cup wheat rava needs 2 3/4 - 3 cup. All this , assuming that you have roasted the rava very well.(this is the key point )
    ( wheat rava upma is given in tips)
    Next is oil .Perfect upma requires correct amount of oil - in fact a tsp more makes the upma very soft & nice. That is why upma served in restaurants & weddings is so delicious - they are not bothered to be stingy about oil , because they want to give the best taste .
    For 1 cup B.rava - keep 2 cups of boiling water ready . (i don't add cold water to hot rava because lumps are sure to form!) . In a vessel , heat (bare minimum) 2 tbsp of oil, temper mustard seeds , 1 tsp udad dhal , 1 tsp gram dhal ,2 chopped onions , 4, 5 chopped green chillies & 1” ginger chopped , curry leaves & fry till onions are transparent. Now add the (pre roasted )rava & continue to roast on a medium flame till the rava gets well heated. Now decrease the flame , add 1 3/4 cups boiling water, stirring well ( I find a whisk useful ) , add salt & hing. You will now know whether you need to add 1/4 cup more of water or not. Mix thoroughly , lower the gas & wait till the entire water is absorbed & the rava is cooked. Mix once again & keep covered - rest for a few mts. Now some people add a tsp of ghee as topping to give a good flavour - this is optional.
    In Chennai , I find that all branded ravas take 2 cups of water. But always keep rava very well roasted & the roasting to be done with other ingredients when making upma should be minimum.
    Vegetable rava upma:

    Carrot, beans, potatoes, cauliflower can be chopped fine , lightly steamed & added when you add water.

    Capsicum can be finely chopped & added after you do the tempering, sauted & then the rava added.

    Boiled peas & corns can be added.

    For a change, without adding onions or vegetables, add 2 tbsp grated coconut after switching off to give a different taste.

    Variations:

    To give a slightly sour taste, lime juice can be added after switching off & thoroughly mixed. I now add amchur powder, when I add boiling water & that is an interesting variation! Both these can be omitted also, if you don’t like a sour taste.

    rava upma.jpg


    IMG_3873.jpg
     
    Last edited: Mar 27, 2011
    2 people like this.
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Paneer - Banana tikki - serve with tea !

    Raw bananas - 3 small or 2 medium

    Paneer , grated - 100 gms

    Green chillies - 3,4 finely chopped

    Finely chopped coriander leaves - 2 tbsp

    Lime juice - 1 tsp

    Salt

    Oil - to deep fry

    To stuff inside:

    Mix

    Finely chopped cashews - 1 tbsp

    Sultanas - 1 tbsp

    Grated, processed cheese - 1 tbsp

    Salt, pepper

    Boil, peel & mash the bananas.

    Add to it, paneer, chopped green chillies, coriander leaves, salt & lime juice.

    Mix to a dough & make balls.

    Inside each ball, place a little filling & cover.

    Shape well & deep fry in hot oil till golden.

    Serve with tomato ketchup.
    bab-paneer tikki.JPG
     
    Last edited: Jan 6, 2010
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    White Thenkuzhal - Nagarathar Special.

    Raw rice - 4 cups

    Urad dhal - 1 cup

    Jeera - to taste

    Salt, hing

    Butter - as given below

    Soak rice for 30 mts, wash & drain very well.

    Spread it on a cloth till it becomes medium dry.

    OR

    Wipe the rice with a moist towel & allow to dry.

    Mix rice & raw urad dhal & send it to flour mill to grind to a fine powder.

    Dry in well in shade & this can be preserved.

    To 250 gms of the flour, 25 gms of butter, salt, hing & jeera must be added.

    Please refer to tips on savouries in the tips thread.

    Take the dry mixture one handful at a time & add just enough water ( be careful) to get a soft dough.

    Pass through the Thenkuzal Press into hot oil.

    Keep on medium for a mte & then lower the flame.

    Fry till bubbles stop.

    Cool thoroughly & store airtight.

    Tip:

    Do not add water to the dry mixture in one stroke. This will give a deep & not white colour to the thenkuzal.
    thenkuzal.jpg
     
    Last edited: Jan 6, 2010
    1 person likes this.
Thread Status:
Not open for further replies.

Share This Page