Tiffins

AVAL PONGAL;

aval - 1 cup( Aval or poha in the mixie to rava consistency)



Moong dhal - ½ cup (dry roast lightly till aroma comes )

Oil ( oil+ghee tastes delicious ) - 3 tbsp

Pepper 1tsp & jeera 1 tsp coarsely powdered

Grated ginger - 2 tsp

Hing , cashew chopped , curry leaves, salt.

Soak dhal in boiling water for minimum 30 mts.

In a pressure cooker boil dhal with 1 cup of water for 1 whistle.

Cool , open the dhal & keep ready.

Heat oil in a kadai, temper pepper 1tsp & jeera 1 tsp coarsely powdered , cashew, ginger & curry leaves .

Now add little water, add the aval to cook for 5 minutes, finally add the boiled dhal & salt.

simmer the gas & switch off after 2mts.

top with little ghee.

serve with coconut chutney

hi friends,

i know how to make cutlets in a regular way i.e. with oil. i want to make it oil free. i saw making cutlets in the conventional ovens when i was studying in the college. it tastes good & crispy. it was in our college canteen. we used to buy them & eat them. it does tastes like the same with oil. i want to know that how? can any one tell me that?

pls, i love cutlets verymuch.

I bake my cutlets to avoid deep frying them. However, I do brush them lightly with oil before baking them to get the brown colour. I pre-heat the oven at 350 deg F and then place them on a tray and bake them. About 15 mins later I flip them. If you use no oil, then it tastes okay but you will not get the dark brown colour.

hi sunshan,

thanks for you idea. i want to try that

oats Dhokla

oats-1cup

Besan - ½ cup
curd 1/2 cup
Oil - 1 tsp

Fruit salt - 1level tsp (or soda 1 level tsp)

Sugar - 1 tsp

Green chilli-ginger paste - 2 level tsp

Salt
broken peanuts& cashewnut fried in oil

For tempering:

Oil - 2 tbsp

Mustard - ½ tsp

White seasame seeds - 2 tsp

Hing - ½ tsp

coconut & coriander leaves for garnishing

curd should be whipped in the mixie

Mix oats, besan, little water, citric acid or cooking soda, green chilli-ginger paste, sugar & salt till well mixed.
add broken cashew & peanut also in to the batter.

Keep water boiling & ready in a steamer.

Grease thoroughly steel round vessel which can be used for steaming dhokla – keep it ready in the cooker over water to get hot.

whisk thoroughly & quickly & pour the batter in the greased vessel.

The secret is cooking the dhokla vigorously, as soon as fruit salt is added.

Cover & steam for 20 mts.

The flame should be high for 10 mts & low thereafter.

Test if it is cooked, by inserting a knife into it to see if it comes out clean.

Remove, cool & cut the dhoklas.

Heat oil & temper the given ingredients.

When tempering, instead of adding 3 tbsp of water, add a mixture of lime juice & water to be poured over dhoklas.
& switch off when it just starts boiling.

Pour all over the dhoklas.

Garnish with grated coconut & chopped coriander leaves.

Serve with green chutney.