Tiffin

Oats-Moong dal tikki

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KONICA MINOLTA DIGITAL CAMERA                              Ready to serve Oats-Moong dal tikki with sauce & Pudina chutney

Makes -12-15 of the above size

Time taken: 1 hour

Oats is so popular these days as it is good from the health point of view. This is a perfect evening snack as it is rich in fiber due to oats and rich in protein because of Moong dal.   I have already put up a few of the recipes like the oats upma, oats-poha upma, oats idli, to name a few and i tried out this tikki in combination with Moong dal, carrots etc.  Here is my version of the recipe:

What you need to have:

1. Moong dal – 1/3 Cup

2. Oats – 1 Cup

3. Grated green chili & ginger – 1/2 Teaspoon+ 1/2 Teaspoon

4. Grated Carrots – 1/2 Cup

5. Yoguhrt – 2 Tablespoon or Lemon juice

6. Garam masala powder – 1/2 Teaspoon

7. Red chili powder – 1/2 Teaspoon

8. Turmeric powder – 1/2 Teaspoon

9. Chopped cilantro – 1 Tablespoon

10. Chopped Mint leaves – a Few(optional)

11. Salt and oil – As neededKONICA MINOLTA DIGITAL CAMERA                                                                 Other ingredients of the dishKONICA MINOLTA DIGITAL CAMERA

                                                                                Quaker oats

What you do with what you have:

1. Wash, peal and chop onions fine, grate carrots, chop green chili, ginger, cilantro, mint fine and keep it aside as shown in image-2.

2. Soak Moong dal in water for about 30 minutes and cook it in the cooker adding very little water till done.  On cooling grind it in the mixer to a fine consistency.

3. Place a wide skillet on medium flame with quacker oats in it and roast till you get a nutty aroma.KONICA MINOLTA DIGITAL CAMERA                                                                   Quacker oats being roasted

4. On cooling powder it in the mixy to a coarse consistency.KONICA MINOLTA DIGITAL CAMERA

                                                                           Oats being powdered

5.Transfer all the ingredients including grind moong dal from step-2  to a wide bowl.   Set aside a couple of spoons of powder for dusting the tikki.KONICA MINOLTA DIGITAL CAMERA

                                                                   All ingredients into a bowl

6. Mix it well with your hands so that all of them combine to form a homogeneous mix.  Check for salt.KONICA MINOLTA DIGITAL CAMERA

                                                                 Homogeneous mix of tikki

7. Pinch out a little dough and  flatten it a little and dust it in the oats powder and keep it aside.KONICA MINOLTA DIGITAL CAMERA                                                             Pinched out ball being flattenedKONICA MINOLTA DIGITAL CAMERA

                                             Flattened balls being dusted in oats powder

8. Place a dosa skillet on medium flame with 1 or 2 Teaspoons of cooking oil splashed on it.  When heated place the tikki on it fry them till done closing it with a lid.KONICA MINOLTA DIGITAL CAMERA

                                               Tikki being fried on the dosa skillet

9. Flip and fry on the reverse if fried on the bottom .KONICA MINOLTA DIGITAL CAMERA

                                          Oats Moong dal tikki being fried on the reverse  

10. On being fried crispy transfer it to a serving plate and relish with sauce and Mint chutney!!Yumm  Repeat the process with the remaining tikki.KONICA MINOLTA DIGITAL CAMERA

                            Ready to serve Oats Moong dal tikki with sauce & mint chutney

Makes : 12-15 of the above size

Time taken : 1 hour

Good to remember:      

1. Use minimum water to cook moong dal.

2. Do not add water while grinding dal.

3. One can use any vegetable of your choice.

4. Using mint is optional.

5. One can even deep fry the tikki if necessary.

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Fresh Pigeon pea cutlet (Thogari kalina cutlet)

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      Ready to serve Pigeon pea cutlet with tomato sauce

Fresh Pigeon peas/Thogari kalu/Thori in english, kannada and konkani respectively.  It is available in India only during December and january.  When i came to New york at my son’s place it was available in plenty at the indian stores and  of a very superior quality for sure.  I had tried it out in Manipal and  had not flashed any photos , so  thought of preparing the dish and sharing the recipe with you all.  I have already pu up a couple of cutlets like the veg-cutlet(the first and the fore most) , and the latest being the sprouted Moong bean cutlet  and now this pigeon pea cutlet to add to the long list of cutlets on this blog.  Here is my version of the recipe.KONICA MINOLTA DIGITAL CAMERA

                                                                                Fresh Pigeon pea Beans

KONICA MINOLTA DIGITAL CAMERA                                                                                 Pealed fresh pigeon peas 

What you need to have:

1. Fresh pigeon peas – 1 cup

2. Grated Beet root – 1/2 cup

3. Boiled and crushed potatoes – 1/2 cup

Ingredients of Seasoning:

1. Cumin seeds – 1/2 Teaspoon

2. Chopped onions – 1 cup

3. Grated ginger – 1/2 Teaspoon(grind with pigeon peas)

4. Greeen chili – 2(grind with pigeon peas)

5. Chili powder – 1/2 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Garam masala powder – 1/4 teaspoon (home made)

8. Cooking oil – 2 Teaspoon

9. Lemon juice – 1 Teaspoon

10. Salt – As neededKONICA MINOLTA DIGITAL CAMERA

                                                           Chopped veggies & Ingredients of seasoning

What you do with what you have:

1. Peal the pigeon peas and keep it aside as shown in image-2.

2. Wash and peal potato and cook it till smooth as usual in the cooker till soft.  On cooling grate it, also peal and grate beetroot , also wash, peal and chop onions and keep all the items aside as shown in image-3.

3. Grind green chili and ginger along with pigeon pea in the mixer  without adding water to coarse.KONICA MINOLTA DIGITAL CAMERA

                                                                                      Grind pigeon pea mix

4. Place a skillet with 2 teaspoons of cooking oil in it on low/medium flame.  When heated add cumin seeds to it.  When it splutters, add chopped onions and salt to it and fry till transparent.  KONICA MINOLTA DIGITAL CAMERA                                                                      Chopped onions being fried in seasoning

5. When done  add the grind Pigeon pea mix to it and close the lid to cook on simmering the flame.KONICA MINOLTA DIGITAL CAMERA                                                                  Pigeon pea mix being cooked in the seasoning

6. When cooked soft add grated beetroot to it and stir well and also all powders in a row and stir so that it gets mixed up well.   When cooked add grated potato, rusk powder and chopped cilantro too.KONICA MINOLTA DIGITAL CAMERA

                                         Chopped cilantro,  grated potato& rusk powder being added

 Ingredients of dusting & Garnishing:

1. Chopped cilantro – A handful

2. Lemon juice – 2 Teaspoons

2. Rusk/Toast powder – 2-3 TablespoonKONICA MINOLTA DIGITAL CAMERA                                                                          Ingredients of dusting & Garnishing

7. On cooling shape the cutlets as per requirement.KONICA MINOLTA DIGITAL CAMERA

                                                                                    Cutlet mix being shaped

8. Dust each of them in rush powder and place it aside for a while.KONICA MINOLTA DIGITAL CAMERA

                                                                         Shaped cutlets being dusted

9. Place a skillet with 2 teaspoons of cooking oil in it.  On heating place dusted cutlets on it and close the lid to cook splashing a little oil on each cutlet.  Flip and fry on the reverse.KONICA MINOLTA DIGITAL CAMERA

                                                   Fresh Pigeon pea  cutlets being fried & ready to serve

10. Enjoy with tomato sauce with a cup of tea/coffee.  Yummmmmmmmmm!!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                 Ready to serve Pigeon pea cutlets with tomato sauce

Makes : 20 of the above size

Time taken : 45 minutes

1. Use fresh pigeon pea than the dry ones for extra taste.

2. One can even deep fry the same but my option is to shallow fry.

3. One can even relish it with tamarind chutney and green chutney.

Mixed dal Appam

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KONICA MINOLTA DIGITAL CAMERA                                Ready to serve mixed dal appam with sambar & chutney powder

Makes : around 65-70

Serves : 5-6

I love to include all varieties of dal in our daily menu/diet.  I have used almost all the five varieties of dal namely toor dal, Black gram dal, chick pea dal, masoor dal and Green gram dal , raw rice and methi(fenugreek seeds) for this dish.  On fermenting this dough turned  out so aromatic and the appam was mouth watering.  At home we all relished with fresh sambar  and  chutney powder.  One can even relish it with chutney.  Here is my version of the recipe.

What you  need to have:

1. Black gram dal – 1/2 cup

2. Raw rice – 1 cup

3. Toor dal – 2 Teaspoons

4. Masoor dal – 2 Teaspoons

5. Moong dal – 2 Teaspoons

6.Bengal gram dal – 2 Teaspoons(chanadal)

7. Fenugreek seeds (methi) – 1 Teaspoon

8. Red chili – 2

9. Asafoetida powder – A pinch

10. Salt – As per taste

11. Cooking oil – as neededKONICA MINOLTA DIGITAL CAMERA

                                                                 Ingredients of mixed dal appamKONICA MINOLTA DIGITAL CAMERA

                                                        Other ingredients of mixed dal appam

What you do with what you have:

1. Wash and Soak all the four dals in water with fenugreek seeds together for about 4 hours.

2. Wash and soak Black gram dal in another bowl for about 4 hours.  Wash and soak raw rice in another bowl for about 2 hours.

3. Grind separately black gram dal in grinder  adding water in steps to a thick consistency.  Transfer it to a wide bowl.

4. Grind all the four dals with fenugreek and red chili adding water in steps  to a thick and fine  consistency and transfer it to another bowl.

5. Grind raw rice in the grinder adding water to a fine consistency.  Add grind black gram dal to it so that it is mixed well.  When done add the dal mix from step-4 to it and mix the whole dough in the grinder in such a way that it gets well incorporated in all.Add salt and allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA

                                                                   Grind mixed dal appam doughKONICA MINOLTA DIGITAL CAMERA

                                                 Fermented mixed dal appam dough

6. Place an appam skillet applying oil to all the moulds.  When heated splash water to check if heated.  Fill in all the mould and close it with a lid.KONICA MINOLTA DIGITAL CAMERA

                                              Moulds being filled with appam dough to cookKONICA MINOLTA DIGITAL CAMERA

                                                                Cooking appam in progress

7. Check if it is cooked and flip it to cook on the reverse, splashing a little oil.KONICA MINOLTA DIGITAL CAMERA

                                                                   Appam being cooked on the reverse

8. Enjoy with either chutney of your choice, chutney powder or even with sambar.   Yummmmmm!!!KONICA MINOLTA DIGITAL CAMERA

                                Ready to serve mixed dal appam with sambar & chutney powder

Makes 65-70 of the above size

Serves 5-6

Note: 1. Black gram dal if used is of good quality appam will turn fluffy and crispy too.

2. Raw rice also should be of good quality for better taste .

3. Fermentation also plays a main role .

4. To know w heather the dough is fermented or not , as soon as you fill in the heated mould there should be holes as shown in the image-5.

Instant Ridge gourd dosa

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                             Ready to serve Ridge gourd dosa with chutney & chutney powder

Makes 10-12 of the above size

Time taken : 45 minutes(other than soaking & grinding)

Dosa is  the quint essential morning breakfast dish of south india.  It is also the favorite of many of us.  As soon as i enter the restaurant if i am hungry  enough then i normally will not even have the patience to see the menu card but first order for either masala dosa or a rava dosa .  I have put up a variety of dosas on this blog and today i would like to put up instant ridge gourd dosa which really tastes great with any simple chutney.

Ridge gourd is a vegetable available through out the year and is very good from the point of view of health.  It is even advised for patients, lactating women and even to the growing kids.  This dosa recipe is so simple to prepare and needs no fermentation as welll.  This is my version of the recipe.

What you need to have:

1.Moongdal/Greengram dal – 1/2 cup

2. Sona masoori rice – 1 cup

3. Ridge gourd pieces – 1 cup(preferably very tender without seeds)

4. Chopped onion – 1/4 cup

5. Ginger – a small piece

6. Green chili – 1

7. Salt – as per taste

8. Chopped cilantro – 2 tablespoon(to mix)

9. Cumin seeds – 1/3 teaspoon(optional to mix)

8. Cooking oil – 2-3 tablespoons(to fry dosa)KONICA MINOLTA DIGITAL CAMERA

                                                      Ingredients of instant ridge gourd dosa

What you do with what you have:

1. Soak both rice and moong dal separately in water for about 2 hours. Drain water and grind all the other 7 ingredients except oil and cilantro  to a little less than fine consistency.   Add little water if necessary.  Let the batter be thick.    Add chopped cilantro to the dosa batter.KONICA MINOLTA DIGITAL CAMERA                                                                    Grind ridge gourd dosa batter

2. Place a dosa skillet on medium flame.  On heating splash a little oil and rub it with a coconut coir or a tissue paper.  Then splash water and reduce the flame.  Spread a ladle of dosa batter to required thickness with the back of the ladle like a disc.  When done flip and fry again splashing little oil if needed.KONICA MINOLTA DIGITAL CAMERA

                                                           Ridge gourd dosa being friedKONICA MINOLTA DIGITAL CAMERA

                                                                     Dosa being flipped to fry

3. Transfer it to serving plate and serve with any wet chutney of your choice and also chutney powder as well!!Yummmmmmmmmmmmmm!!!!!KONICA MINOLTA DIGITAL CAMERA

                                   Ready to serve Ridge gourd dosa with chutney & chutney powder

Makes -10-12 of the above size

Time taken ” 45 minutes(other than soaking & grinding)

NOTE: 1.Use tender, fresh Ridge gourd (without seeds) for best results.

2. The batter should be little less than fine in consistency to turn dosa little crispy.

3. Do not add more water while grinding since both the veggie and moong dal tend to to turn the batter watery later on.

4. The remaining batter can be pushed in the refrigerator and should be consumed the very next day itself.

Avrekalu masala idli

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                                                   Ready to serve Masala avrekalu idli

Time taken – 20 minutes(other than soaking,grinding & fermenting)

Makes – 20

Avrekalu/Surthi beans/Hyacinth beans’s season is now at the peak and will come to an end in a couple of weeks.  I have just pealed and stored it in my refrigerator  to prepare a few dishes for a change.  I have already put up Avrekalu kurma, chithranna, mixture, Hithkubele, roti and today i would  like to put up  Avrekalu masala idli .  It really tasted yum with chutney.  One can even relish with sambar too!!!Here is my version of the dish.

What you need to have:

1. Blackgram dal – 1/2 cup(urad dal/uddina bele)

2. Rice rava – 1 cup

3. Salt – as per taste

Ingredients of garnishing:

1. Double pealed & cooked avrekalu – 1/2 cup

2. Chopped coconut pieces – 2 tablespoons

3. Chopped cilantro – 2 tablespoons

4. Grated ginger – 1 teaspoon

5. Chopped green chili – 1/2 teaspoon  KONICA MINOLTA DIGITAL CAMERA                                                                Ingredients of garnishing

What you do with what you have:

1. Soak blackgram dal in water for about 4 hours.  Drain water and grind in the mixer/grinder adding water in steps to a fine but thick consistency.

2. Add rice sujee and salt, mix well and  allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA

                                         Grind dal batter to which sujee & salt being added  

3. Double peal  avrekalu and cook it  in the cooker with a pinch of salt and allow it to cool down.  Chop cilantro, ginger, green chili and also chop a few pieces of fresh coconut and keep it aside as shown in the above image.  Mix all these ingredients to the fermented idli batter.

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                      All ingredients of garnishing being added to the fermented idli batter

4. Place a wide idli steamer with 2-3 cups of water and allow it to boil.  Greece the idli mould and pour the batter in each mould and place the idli stand in the steamer.  Steam idlis for about 10-12 minutes till done.  When a knife is inserted it comes out clean.KONICA MINOLTA DIGITAL CAMERA

                                                             Avrekalu idli being steamedKONICA MINOLTA DIGITAL CAMERA

                                                         Steamed/cooked Avrekalu idli

5. Enjoy with any wet chutney/sambar/chutney powder of your choice.  Yummmmmmmmm!!!KONICA MINOLTA DIGITAL CAMERA

                                                        Avrekalu idli with super chutney

Makes -20

Time taken – 20 minutes(other than soaking & grinding, fermenting)

Note: 1. Use quality blackgram dal for soft idlis.

2. Grind the idli batter thick for best results.

3. I always make idli rava at home with sona masuree rice.

4. Double pealing you can refer to the “Hithakubele” recipe on this blog.

Chanadal usli/sundal(Bengal-gram dal usli)

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KONICA MINOLTA DIGITAL CAMERA                                                              Ready to serve chanadal usli/sundal  

How long it takes: 30 minutes

Number of servings: 2-3

Bengal-gram dal/Chanadal/kadlebele/chanedali in English, Hindi, Kannada and Konkani respectively.  I have already put up Chanedal kichadi, Fried Chana Dal on this blog a couple of years ago.  This usli/sundal recipe is a very popular among the South Indians, which is offered as prasadam during dasara festival and also prepared for tiffin too.  Here it goes:

What you need to have:

1. Bengalgram dal – 1/2 cup

Ingredients of seasoning & garnishing:

1. Mustard seeds – 1/2 teaspoon

2. Blackgram dal – 1/4 teaspoon

3. Cumin seeds – 1/2 teaspoon

4. Turmeric powder – 1/2 teaspoon

5. Asafoetida powder – 1/4 teaspoon

6. Green chili – 1

7. Curry leaves – 1 sprig

8. Broken red chili pieces -3-4

9. Fresh grated coconut – 2 Tablespoon

10. Chopped cilantro – 2 tablespoon

11. Cooking oil – 1 teaspoon

12. Salt – as per taste

13. Sugar – a pinch (optional)

14. Lemon juice – 1/2 teaspoon(a must for extra flavour)

KONICA MINOLTA DIGITAL CAMERA

                                                   Ingredients & seasoning of the dish

What you do with what you have:

1. Wash and soak Bengal-gram dal in water for about  an hour.  Chop green chili, cilantro and also grate coconut and keep these aside.

2. Place a cooker on medium flame and cook soaked bengal-gram dal in it till done for about 20 minutes adding a little salt so that it is not over cooked.

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                                                        Bengal-gram dal being cooked in cooker

                                                                                           KONICA MINOLTA DIGITAL CAMERA

                                                             Cooked Bengal-gram dal/Chanadal

3.  Place a skillet with 1 teaspoon of cooking oil in it on low/medium flame. When heated add mustard seeds to it.  Once it starts spluttering add blackgram dal to it.  Add cumin seeds to it.  Also add chopped green chili, red chili pieces and also add curry leaves. Add asafoetida powder, salt as well and give a stir as well.

KONICA MINOLTA DIGITAL CAMERA                                                               Seasoning in progress

4. Add cooked bengal-gram dal from step 2 to it and give a stir. Add required quantity of salt, grated coconut, cilantro and let it be on low flame for a few seconds.

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                               Cooked Bengal gram dal being added to the seasoning

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                                   Fresh grated coconut & cilantro being garnished

5. Transfer it to another bowl and squeeze lemon juice to it.  Yum!

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                                                          Ready to serve Chanadal usli/sundal

Good to remember: 

1. Soaking of dal is a must since it will be cooked to a right consistency.

2. One can even cook dal directly in the seasoning as well but will have to soak for about 2 hours so that if pricked with your nail it pierces in.  But the aroma of the seasoning will be lost and also the flavour of the dish will not be the same.

3. Adding lemon juice gives extra flavour to the dish.

4. Some people prepare this dish for evening tiffin too!!!

Sweet Idli (Doodh sannana / Sandana)

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Number of Idlis: 12-16

How long it takes: 30 minutes to cook (other than grinding/fermenting)

This is a delicacy of the G.S.B families especially from the south canara region.  It is prepared whenever we have a lot of coconut at our disposal – coconut that is fresh and not ripe too. It helps the dish turn soft and aromatic too.  Some people use cooking soda and prepare it without fermenting the dough. I prefer to ferment the dough naturally so that Idlis are themselves natural without the odor of the soda. Here is my version of the dish.

What you need to have:

1. Rice sujee – 1 cup

2. Fresh grated coconut – 1 cup(3/4 if tender as mentioned)

3. Puffed paddy – 2 cups

4. Jaggery – 3/4 cup

5. Milk – 1/4 cup

6. Curds – A pinch

7. cashews & raisins –  As needed

8. Cardamom powder – 1/2 Teaspoon

9. Salt – A pinch

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                                                                         Ingredients of sweet idli

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                                                                     Other ingredients of the dish

What you do with what you have:

1. Chop jaggery, grate coconut, chop cashews , peel and powder cardamom and keep it aside.

2. Soak puffed paddy in water for about an hour in 1/2 cup water. It turns completely smooth and ready to grind.  Also just dampen rice sujee and keep it aside.

3. Grind coconut, puffed paddy in the grinder adding water so that it is easy for you to run the mixer to a fine consistency.

4. Transfer the grind mix to a bowl and mix drenched rice sujee to it. Also add chopped jaggery from step 1 to it and make a dough so that the consistency of the dough is like it is a free fall from a serving spatula adding milk and curds to to it.  Add cardamom powder and a pinch of salt to it and allow to ferment.

KONICA MINOLTA DIGITAL CAMERA                                                                 Grind sweet idli dough

5. Allow it to ferment for over 12 hours and the dough is as shown in the image below.  Add dry fruits  and give it a strong stir with your hands.

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       Fermented sweet idli dough

6. Place a wide idli cooking bowl on the flame with water in it and close it with a lid.  Grease the Idli mould with ghee and pour the dough in each mould and place the idli stand in it  and stem it for over 30 minutes.  Just prick with the back of a spoon or a knife and if it comes out clean then it is sure to be done.

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Idlis being steamed

7. When done transfer it to serving plate and enjoy either plain or with butter.

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Steamed sweet idli

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Ready to serve sweet idli

Good to remember:

1. Just wash the store bought rice rava and keep it aside.  Since I prepare rice rava at home i just drenched it.

2. Make the dough in such a way that it is a little watery and will be just right on fermentation.

3. Quantity of jaggery depends upon your own palate. Feel free to add your favorite dry fruits!

4. It takes normally 25-30 minutes to cook since it is sweet and the ingredients like coconut take a long time to cook with jaggery as well.

5. Adding cooking soda and preparing idli  without fermenting is one’s choice for sure!!!!!!!!!