Tiffins

Dear Saikripa,

The recipe calls for preparing puffs only in the oven and not in MW.
Personally, I've never tried making them in MW since I feel the texture,cooking and crispness will differ in both.

Even for reheating the left over puffs, I always use the convection oven..since the crispness and taste is retained that way.

Sorry, I could not be of much help.

Cheers
Krithika

Originally Posted by gsaikripa

Dear krithika,
good snack.can i make veg.puff in MW oven?

Originally Posted by Vandhana

One more Kollu recipe. I tried this and it came out well.

Ingredients:

Kollu/horsegram 1cup
raw rice 1/4 cup
dry red chillies: 4 to 5
hing powder 1/4 tsp
ginger 1 1/2 inch piece
curry leaves few
Coriander leaves : about 2 tbsps chopped fine

Oil for making the adais

Method:
Wash and soak the kollu and rice together for about 6 to 8 hours. Grind the soaked mixtures along with the chilles and ginger. The ground batter should be a fine rava texture. Add the hing powder, salt, curry leaves and coriander and mix well. Make adais the usual way. This adai will be on the thicker side.

I used a non stick tava and could make the adais without any oil ( after first smearing the tava with a little oil ). If you want to make it crisp at the same time avoid using oil, use cooking spray instead. Serve with your choice of chutneys etc...

You could also add keerai to make it more nutritous. Or make it like pesarattu with the onion and ginger filling to enhance the taste.

really tasty...any other receipe using kollu

Originally Posted by Jithiks

Dear Saikripa,

The recipe calls for preparing puffs only in the oven and not in MW.
Personally, I've never tried making them in MW since I feel the texture,cooking and crispness will differ in both.

Even for reheating the left over puffs, I always use the convection oven..since the crispness and taste is retained that way.

Sorry, I could not be of much help.

Cheers
Krithika

can i get some mw receipes.plz

Hello MadhuRao,

Plese refer to the link

Modern Microwave Cooking by Chithra Vishwanathan.

She has given some wonderful recipes in this thread.

Also please refer to her other threads under A-Z recipes too.

Cheeers
Krithika

Originally Posted by MadhuRao

can i get some mw receipes.plz

dear surya,
I tried ur corn dosa & came out very well.thanks for sharing

Dear Krithika,
sorry for being too late.. I tried your receipe last week and it came out very well.
Thank you for guiding me through PM too..

Please continue positng different varieties that you try for your kids...

Regards
Priya

Originally Posted by Jithiks

Hi IL'ites,

How about adding "Pizzazz" to your life? Wondering how..

Just make Pizza..that's all there is to it !


Cheers
Krithika

Hi everyone

I would like to share on how we can prepare puff up
puris.

Supposing we take 2 cups of wheat flour , to this
we need to add 1 cup of sujji (bombay rava) mix
them well and prepare puris and deep fry in oil
the puris would puff up and everyone would love
to eat them.

bye and keep in touch
mala

Hi mala,
u r not supposed to post in this thread,there is seperate forum for recipes....
i used to add rava for puff puris,but it'll take more oil,so instead of that add warm cooking oil in that.....

Dear Priya,

Just saw your reply ! Glad the Pizza came out well :)

Sure, will try to share whatever I can !

Cheers
Krithika

Originally Posted by prishen

Dear Krithika,
sorry for being too late.. I tried your receipe last week and it came out very well.
Thank you for guiding me through PM too..

Please continue positng different varieties that you try for your kids...

Regards
Priya

Ingredients
All Purpose Flour / maida - 2 cups
yeast - 1 sachet
sugar - 1 tsp
salt - to taste
yogurt/ curds - 1 cup
oil - 2 tbsps
ajwain seeds -1 tsp
Method

1. Take yeast and soak in luke warm water for 5-10 minutes
2. Take all other ingredients and mix well. To this add the yeast and make soft dough like for chappatis. If need be add a little water and keep aside for at least 4-5 hours (for best result keep it over night at room temperature), the longer kept, the better it is.
3. Fry hot when ready to eat. Roll like puri but this needs to be kept thicker than poori . Fry each side not more than 15-20 seconds.

For Chana
Ingredients
White Chana - 1 1/2 cups soaked at least 5-6 hours
chopped onions - 1
chopped tomatoes- 1
tomato sauce - 2 tbsps
chopped green chilies -2-3 nos.
roasted cumin seeds powder -1 tbsp (fresh)
roasted coriander seeds pdr - 1tbsp (fresh)
chilli pdr. 1 tbsp
corriander pdr - 1 tbsp
tamarind paste - 1 tsp
salt to taste
sugar - a pinch
garam masala - 1 tsp
ginger thin long slices to garnish
cinnamon sticks-2 nos
bay leaves -3-4 nos.
long-4-5 nos. black pepper whole -4-5 nos.
Method

1. Cook chana in a pressure cooker and give about 5-6 whistles or till chana is tender to cut with a fork.
2. Smash the chanas a little with the ladle only and to this add salt, sugar, chopped onions, tomatoes and chillies. Also add the cumin and coriander powder and tamarind and let simmer for some time.
3. In a small wok, add a little oil about 2 tbsps and when it is hot add the cumin seeds, bay leaves, long, black pepper and cinnamon sticks. Turn off the burner and immediately add chili powder, coriander powder and garam masala.
4. Add this to the simmering chanas and cover for the flavor to absorb.

Serve hot garnished with ginger with fried bhaturas.