Tiffin
Soyi Poli (Kayi Holige)
We South Indians prepare a variety of sweet poli. Popular among them the Pooran poli, Soyi poli, Sanjeera, Rathlayachi poli and Ellu holige. Polis are similar to stuffed parathas excep the stuffing here is sweet rather than spicy. Today I would like to put up sweet coconut flat bread which is called Soyi Poli in Konkani and Kayi holige in Kannada. In Tamilnadu people prepare it as prasadam for Janmashtami as well. Here it is:
Ingredients of the outer dough:
1. Whole wheat Atta – 1 cup
2. Maida – 2-3 Teaspoons
3. Salt – To taste
4. Oil to knead – 4-5 Teaspoons
Ingredients of the outer dough
Ingredients of the sweet stuffing:
1. Fresh Grated Coconut – 2 cups
2. Chopped Jaggery – 3/4 cup (as per taste)
3. Cardamom – 10
4. Poppy seeds – 2 teaspoons
4. Pure ghee – 2 Tablepoons
Ingredients of sweet stuffing
What you do with what you have:
1. Grate coconut, chop jaggery fine, peal powder cardamom and keep it aside.
2. Place a skillet on medium flame with 3-4 teaspoons of pure ghee in it. Add jaggery and coconut from step-1 to it and let it cook and mix on its own stirring continuously.
3. Place a dry spatula on the flame and dry roast poppy seeds in it. On cooling powder the same in the dry grinder to a coarse consistency.
Sweet stuffing being cooked
3. When jaggery dissolves and mixes with coconut add cardamom powder from step 1 to it and poppy seeds powder from step 3 to it.
Poppy seeds powder cardamom powder added to the ready mix
4. When the mixture cools make round balls of required size.
Round balls of the stuffing
5. Sieve both atta and maida in the atta siever, make a paliable dough adding water in steps and required quantity of oil. Pinch out required quantity of the dough from it. Roll the pinched out ball dusting in atta and fill in the stuffing from step 4 into it.
Outer dough, pinched out ball and rolled roti and the filling placed into it
6. Close the edges of the roti and dust it in wheat atta and roll on a thick plastic sheet to required thickness.
Rolled Sweet coconut flat bread
7. Place a roti gridle on the medium flame and splash a little ghee on it. On heating fry the roti on both the sides adding a little ghee to it.
Fried and ready sweet coconut flat bread
8. Serve with tea as tiffin or even for a party. It can be prepared in advance and served for birthdays as an extra sweet. It can be stored for more than 10 days if stored well using fresh ghee.
A closer look at the Sweet Rotis
Number of Rotis: 10-15
How long it takes: 2 hours
Puri
This dish doesn’t need any introduction. More popular than chapati, simpler than tandoori rotis and widely available, Puri is a deep fried small wheat atta bread. It is infact popular even among kids. I have already put up the recipe of stuffed puri and readers have taken very well to it. Here now is the simpler version – plain puris. You may have this with vegetable kurma, vegetable sagu, potato bhaji or even coconut wet chutneys.
What you need to have:
1. Plain wheat atta – 3/4 cup
2. Maida (All purpose flour) – 1/4 cup
3. Cooking oil – 3-4 teaspoons
Ingredients of Puri
What you do with what you have:
1. Sieve both wheat atta and maida together in the atta siever adding salt.
2. Transfer the sieved atta to a bowl and add required quantity of cooking oil to it and mix well. Now add water slowly in steps to make it a little hard dough.
3. Pinch out the required quantity of the dough and roll it with the rolling pin to a medium thick consistency to the size of around 4″ diameter.
The dough, pinched out ball and the rolled disc
4. Place a skillet with 2 cups of cooking oil on medium flame. Deep fry the rolled disc in it.
Puri being deep fried
5. Reverse and fry it again to make it crispy. Roll out the remaining discs and deep fry all of them one by one or two at a time.
Puri being fried on the reverse
Puri with Veg-Sagu
Number of servings: 8
How long it takes: 30 minutes
Vegetable Sagu
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Vegetable Sagu is a side dish for Puri and also for chapathi. In some restaurants they serve it as a side dish with set dosa as well. I have put up vegetable kurma before that looks similar but is actually a bit different in the sense that I don’t use ginger/garlic and less onion in Sagu.
What you need to have:
1. Chopped vegetables – 2 cups (Green Peas, French beans, carrots, Turnip, Chayote and potatoes chopped fine)
2. Onion chopped – 1 small
Chopped Veggies
Ingredients of Wet Masala:
1. Fresh grated coconut – 2 tablespoons
2. Bilimbi – 2
3. Green chilly – 1
4. Red chilly – 1
5. Dalia Dal – 2 tablespoons
6. Coriander seeds – 2 tablespoons
7. Poppy seeds – 1 teaspoon
8. Cumin seeds – 1 teaspon
9. Turmeric powder – 1 teaspoon
10. Cardamoms – 2
11. Cloves – 2
12. Cinnamon – 2″ piece
Ingredients of Wet Masala
What you do with what you have:
1. Wash and chop all the vegetables and keep it aside as shown in the image .
2. Cook all the vegetables in the cooker adding little salt so that the veggies are not over cooked.
Cooked veggies
3. Grind all the ingredients of wet masala in the mixer adding sufficient quantity of water to a medium fine consistency.
Ground Wet Masala
Ingredients of Seasoning:
1. Mustard seeds – 1 teaspoon
2. Cumin seeds – 1 teaspoon
3. Cashews – A handful
4. Kishmish – A handful
5. Tomato – 1
6. Curry leaves – 3-4 Strands
Ingredients of Seasoning
4. Place a skillet with 4-5 teaspoons of cooking oil in it on a medium flame. On heating, add mustard seeds to it. When it starts sputtering add cumin seeds and curry leaves to it. When done add cashews and kishmish to it. Add chopped tomatoes to it.
Seasoning of the dish
5. When done add ground wet masala from step 3 and a little water to it to make a thick gravy and bring it to boil.
Wet Masala being cooked
6. Add cooked veggies from step-2 to it and bring it to boil adding required quantity of salt to it.(check for salt since already added to the veggies while cooking.)
Cooked veggies added to the Masala gravy
7. Add water and adjust the consistency of the gravy and bring it to boil on low flame stiring continuously else it may burn.( since dalia dal is added to the masala) Decorate it with chopped coriander leaves.
Ready to serve Veg-Sagu
Time taken : 45 minutes
Serves 5-6
Kutta Avalakki ( Spicy Ground Beaten Rice Snack )
Beaten Rice is one of the products of Paddy. It is available in so many varieties like the medium, thick and the nylon. I have already put up a few of the beaten rice items like the Alu Poha, Konkani Poha and Poha upkari before. Today I would like to put up Kutta avalakki – meaning dry spicy ground beaten rice powder. It can be enjoyed with either toppings of chopped onion and coriander leaves or grated coconut or even with curds. This is a North Karnataka dish. I borrowed this recipe from my mom-in-law. Like many spicy foods, it is a monsoon recipe.
What you need to have:
1. Medium beaten rice – 2 cups
2. Grated dry copra – 2 cups
3. dalia dal – 1 cup
4. Jaggery – a handful (chopped)
5. Salt – As per taste
6. Tamarind
7. Coriander seeds – 4 tablespoons
8. Cumin seeds – 3 teaspoons
9. Chilli powder – 1 tablespoon
Ingredients of Kutt Avalakki (Dry roasted)
What you do with what you have:
1. Place a skillet on medium-low flame and pour beaten rice into it. Just dry roast it for about 5-10 minutes till you get rid of the raw smell and keep it aside in a plate.
2. In the same skillet dry roast dalia dal as well. Make sure that you do not burn it or cause a change of color. Keep aside.
3. Dry roast grated dry copra on a low flame till you get a pleasant aroma and to a light brown colour.
4. Powder both Coriander seeds and cumin seeds (raw) to a medium fine consistency.
5. Dry grind roasted Beaten rice, copra, dalia dal seperately in the mixer to a medium fine consistency along with the powdered coriander and cumin from step-4 and also salt, turmeric powder, tamarind, jaggery and run the mixie once more to get a homogenous mixture. The powdered mixture is as shown in the image below.
The powdered Mixture
Ingredients of Seasoning:
1. Mustard seeds – 2 teaspoons
2. Red chillies – 2
3. Turmeric powder – 1 teaspoon
4. Curry leaves – 4-5 strands
3. Peanuts – A handful
4. Dalia dal – A handful
5. Cooking oil – 5-6 teaspoons
Ingredients of Seasoning
6. Place a skillet on medium flame. When heated dry roast peanuts till you get a pleasant aroma and also make sure you are able to peal it. On cooling peal it and keep it aside.
7. Place the same skillet with 5-6 teaspoons of cooking oil in it. On being heated add mustard seeds to it. When it sputters add broken red chilli pieces, curry leaves and turmeric powder, dalia dal and also roasted peanuts from step 6 to it one after the other.
8. Simmer the flame and add the beaten rice mixture from step 5 to it and keep stirring at regular intervals of a few seconds for about 20 minutes. But make sure that you do not burn it.
Ready to serve Kutt Avalakki is as shown in the image below. On cooling, Store it in air tight containers and will remain afresh for more than 15 days.
Ready to serve Kutt Avalakki
Or you may enjoy with grated carrot, chopped onion and coriander leaves.
Kutt Avalakki with toppings
One can also enjoy with fresh grated coconut and chopped coriander leaves.
Kutt Avalakki with toppings
How long it takes: 45 minutes
Number of servings: 4-5
Chettambade (Chick Peas Dal Vada)
Chettambade is the name in Konkani for Chick peas dal vada which is the popular street food of Bangalore. Chette is flat in Konkani. So it is the flat vada. When I was in my teens I was put up in Malleshwaram in Bangalore and whenever we went out for shopping or marketing, there was a favorite street food shop in Malleshwaram 8th cross and I was a frequent visitor to that shop wherein these vadas was available almost the whole year round. I can never forget those days. Even now whenever I visit Bangalore , i would visit any of the street food shop to have my favorite vada. Here goes the recipe.
What you need to have:
1. Chick Peas Dal/Bengalgram Dal – 1 cup
2. Green chillies – 2
3. Curry leaves – 4-5 strands
4. Coriander leaves – a handful
5. Ginger – 2″ piece
6. Asafoetida(soft) – size of a peanut
7. Rice Atta – 4 level teaspoons
8. Byadgi chillies – 2
9. Chopped onions – A little( I have not added)
Ingredients of Chettambade
What you do with what you have:
1. Wash and soak chick peas dal in water for about 2 hours. Check to see that if you just prick with your nails it breaks.
2. Drain water and grind soaked dal in the mixer with green chillies, ginger and required quantity of salt to a coarse paste as shown in the image below. Add chopped coriander leaves, chopped curry leaves and rice atta as well to the dough. Break Badgi chilli into small pieces and mix it to the dough. (Be careful while grinding that, you do not add water at all. The paste should be so coarse that dal should be just broken into parts like that.)
Ground Chettambade dough
3. Pinch out required quantity of the dough from it and make small balls and just flatten it and is as shown in the image below.
Round flattened balls
4. Place a skillet with 2-3 cups of cooking oil in it. When heated, just fry the flattened vada from step 3 into it and fry it till it is crispy and light brown in color reversing the vada on the other side as well.
Vada being fried in oil
Frying of vadas in progress
5. When done enjoy hot with your favorite wet chutney or plain or even with tomato sauce.
Chettambade with Wet chutney
Number of Chettambade: 20
How long it takes: 45 minutes
Good to know:
– In some street shops they add chopped onions and also chopped garlic pods, so thats an option.
– Rice atta is added to make the vada more crispier.
– Do not add water at all while grinding soaked dal. Dont grind to fine consistency, the dough should be coarse to avoid sogginess.
Chapati Upma
I have already put up a few varieties of upma on this blog, namely : Idli upma of different versions, bread upma and Masala upma. Today I would like to put up chapathi upma which I learnt from my aunt on my visit to California couple of years ago. It was totally new to me but to my surprise it really tasted great and both my husband and I enjoyed it. Since then I normally prepare this dish with the left over chapatis.
What you need to have:
1. Chopped chapathi – 3 cups
2. Onions chopped – 3/4 cup
3. Tomato (small) – 1
4. Ginger garlic paste – 1 teaspoon
5. Cumin seeds – 1 teaspoon
6. Chilli powder – 1 teaspoon
7. Turmeric powder – 1 teaspoon
8. Garam masala powder – 1/2 teaspoon
9. Salt – To taste.
10. Chopped coriander leaves – A handful
Chapathi pieces
Ingredients of Seasoning & topping
What you do with what you have:
1. Chop left over chapatis into small pieces and keep it aside as shown in image above.
2. Wash, peal and chop onions. Also chop tomatoes and coriander leaves fine and keep aside as shown in image 2.
3. Prepare ginger garlic paste and keep aside.
3. Place a pan on medium flame with 4-5 teaspoons of cooking oil in it. On heating, add cumin seeds to it. When it sputters add chopped tomatos from step 2 to it and let it fry till done.
Tomato pieces being fried in seasoning
4. When done add chopped onions from step 2 to it and fry it till it turns transparent adding required quantity of salt to it.
Seasoning in progress
5. When onions turn transparent add ginger-garlic paste to it and fry for a minute or two. Finally add chilli powder, turmeric powder, garam masala powder one by one. Saute well and add chopped chapati pieces from step 1 to it and also chopped coriander leaves from step 2 to it and mix well.
Chopped chapati pieces, coriander leaves being added
Ready to serve chapati upma is as shown in the image below. It could be a evening tiffin or even a lunch-box.
Ready to serve chapati upma
How long it takes: 30 minutes
Serves: 3-4 people
Sesame sweet Roti (Ellu Holige)
Ellu is sesame. Ellu is available in few varieties but this ordinary variety I am using here is of immense use to us. We prepare dry chutney powder, sesame wet chutney, Ellu mixture for Sankranthi and Ellu holige, which is what I am putting up today. It is a sweet roti which really tastes unique when compared to the other common holige like the Bele holige. We mix the powdered ellu and jaggery together and wrap it with the chapathi dough and roll it again and fry it on the tawa with a little ghee. This is an Andra delicacy and I borrowed it from one of my friends.
What you need to have:
1. Ordinary sesame(Ellu) – 1 Cup
2. Jaggery(Molasses) – 1 Cup
3. Copra – 2 Tablespoon
4. Cardamom – 4-5
Ingredients of Ellu Holige
What you do with what you have:
1. Wash Sesame in water. Place a broad based bowl on medium flame and dry roast sesame till it sputters stiring continuously.
2. Crush Jaggery and keep it aside. Powder cardamom as well and mix it with roasted sesame. Grate dry copra and roast it on a medium/ low flame till you get a pleasant aroma but doesn’t get burnt and looks as below.
Roasted Sesame and Copra
3. Dry grind the roasted sesame, copra and crushed jaggery in the mixer to a medium coarse consistency like the bread crumbs.
Crushed Sesame, Jaggery , Copra and Cardamom
To roll into roti we need to prepare the outer dough.
What you need to have:
1. Wheat atta – 1/2 cup
2. Maida flour – 1/2 cup
3. Raw cooking oil -3-4 Teaspoon
4. Salt – To taste
5. Water – 1/3 cup
Ingredients of the outer dough
What you do with what you have:
1. Sieve atta and maida together in the siever with salt.
2. Transfer sieved atta to a bowl and add water slowly to make a soft dough. Lastly add oil and knead it and keep it aside for about 30 minutes.
3. Pinch out the required quantity of the dough from the knead dough and roll it into small discs and place 1and1/2 Teaspoon of the the mixture and wrap it well and is as shown in the image below. One can even wrap all the roti once and keep it aside and roll it finaly as shown in the image below.
The dough, pinched out ball, stuffed and the rolled roti
The wrapped rotis
4. Roll each of the wrapped rotis on a thick plastic sheet dusting very lightly in wheat atta to the required thickness.
5. Place a dosa griddle on a medium flame with 1 or 2 teaspoons of ghee on it. When heated place rolled roti on it.
Sesame Roti being roasted
6. Just reverse the roti and it starts blowing up
Roti being roasted on the reverse
7. Just turn over adding a little ghee on the sides. Roast again so that it is properly done.
Roti being roasted
8. Just turn over and it is done. Enjoy roti when cooled tastes great !
Roasted Ellu Holige
A close look at Ellu Holige
On cooling, store it in air tight containers and will remain afresh atleast for a week at room temperature.
How long it takes: 1 hour
Number of holiges: 15
Bread Sandwich
Bread is a tea time snack for evenings since people donot have heavy tiffin during that time . I normally prepare vegetable curry stuffed sandwiches since it will be crispy and spicy to have it during Monsoon evenings, when there is a heavy down pour. The stuffing can be prepared in advance and pushed in the refregerator and can be roasted in the sandwich roasted when needed. First of all let me prepare the stuffing. We can even prepare sandwich by stuffing it with egg and also paneer etc.
What you need to have:
1. Grated carrots – 1/4 cup
2. Grated French Beans – 1/4 cup
3. Crushed Green Peas – 1/4 cup
4. Grated Potato – 1/4 cup
5. Grated Cauliflower – 1/4 cup
Ingredients of Sandwich stuffing
Ingredients of Seasoning:
1. Chopped Onion – 1/2 cup
2. Chopped garlic – 1 Teaspoon
3. Chopped coriander leaves – 2 Tablespoons
4. Lemon juice – 1 Teaspoon
5. Mustard seeds – 1 Teaspoon
6. Turmeric powder – 1 Teaspoon
7. Dhania-Jeera powder – 1 Teaspoon
8. Chilli powder – 1 Teaspoon
9. Garam Masala Powder – 1 Teaspoon
10. Salt – To taste
Ingredients for seasoning for stuffing
Bread slices and Amul butter
What you do with what you have:
1. Grate all the veggies and place it aside as shown in the image above
2. Place a skillet with 4-5 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds. When it sputters add chopped onions and required quantity of salt to it and saute for a while till it turns transparent.
Chopped onions being fried for seasoning
3. When onions turn transparent add turmeric powder, chilli powder, Dhania-jeera powder, garam masala powder one behind the other and saute for a while. Add chopped garlic as well.
4. Finally add grated vegetable mix from step 1 to it and saute well.
Grated veggies being cooked in seasoning
5. Simmer the flame and leave it there for a while stirring ocasionally so that it doesn’t get burnt since no water is added to it.
Veggies being cooked
6. When cooked check for salt and squeeze lemon juice and add chopped coriander leaves .
Ready veg-stuffing
7. Place the stuffing and spread on one of the slices and apply butter on both sides of the two slices of bread as shown in the image below.
Stuffing placed & butter applied on top & bottom of the sandwich
8. Place the above stuffed sandwich in the sandwich toaster and switch it on and let it turn crispy. Enjoy with Tomato sauce.
Ready to serve Bread sandwich & Tomato sauce
Time taken : 1 hour 30 minutes for all
Serves : 4-5 people
Spicy Rice Noodles Upma (Derived from Rice Shevige, again !)
After the sweet version of the Upma from Rice Shevige, here comes the spicy version – in fact there are 2 versions within this spicy version ! The first of these is a little more fancy than the second 🙂 For want of a better name, I call them both the Rice Noodles Upma Version 1 and 2 !
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Spicy Noodle Upma – 1.0
What you need to have:
1. Powdered fresh rice noodles – 4 cups
2. Fresh grated coconut – 1/2 cup
3. Coriander leaves chopped – 1/4 cup
4. Lemon juice – 1 Teaspoon
Ingredients for seasoning:
1. Mustard seeds – 1 Teaspoon
2. Blackgram Dal – 1 Teaspoon
3. Asafoetida powder – 1 Teaspoon
4. Turmeric powder – 1Teaspoon
5. Red chillies – 1
6. Curry leaves – 2-3 strands
7. Green chillies – 2-3
Ingredients of Instant Rice Noodles Upma
What you do with what you have:
1. Powder rice noodles, chop green chillies, chop coriander leaves, grate coconut and keep it aside.
2. Place a skillet with 4-5 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds and blackgram Dal. When done add chopped green chillies, curry leaves and broken red chilly pieces from step 1 to it. Add turmeric powder, Asafoetida powder to it and stir well.
3. Finally add powdered noodles, grated coconut, chopped coriander leaves from step 1 to it. Squeeze lemon juice to it and stir well. Add a little salt if needed.
Serve it as tiffin or it can serve as lunch box as well.
Ready to serve Rice Noodles Upma
How long it takes: 25 minutes (excluding the Shevige)
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Spicy Noodle Upma – 2.0
What you need to have:
1. Rice noodles powdered – 2-3 cups
2. Fresh grated coconut – 1/2 cup
3. Asafoetida soft – size of a peanut
4. Salt – as per taste
4. Green chillies chopped fine – 2-3
5. Lemon juice – 1 Teaspoon
6. Coconut oil – 2 Teaspoon
Ingredients of Spicy Rice Noodles
What you do with what you have:
1. Squeeze lemon and dissolve asafoetida in it and keep it aside. Grate coconut, powder noodles (Shevige) and chop green chillies too.
2. Mix grated coconut, chopped green chillies, lemon juice with salt together and squeeze it well in such a way that it will be easy to mix the noodles later.
3. Mix powdered noodles and sprinkle coconut oil to it and serve it with tea as tiffin.
Ready to serve Spicy Rice Noodles
Akki Sujee Upma
Surely this dish needs no introduction !
Upma is prepared from wheat sujee, Bombay sujee and also with Rice sujee. In Kannada it is called Akki Tari Uppittu. Normally people do not add any veggies at all but nowadays for some added flavor to add flavor I have added capsicum to it. One can even add fresh green peas if available. This upma is a pleasure to eat for breakfast though some prefer to carry it as a lunch box as well.
For those that might still find this upma too bland and boring, here is a more exciting variation – the Masala Upma and Bread Upma.
What you need you have:
1. Raw Rice Sujee – 1 cup
2. Chopped Capsicum – 1 cup
3. Fresh grated coconut – 4 tablespoons
4. Chopped coriander leaves – 2 tablespoons
Ingredients of Rice Sujee Upma
Ingredients of Seasoning:
1. Mustard seeds – 1 teaspoon
2. Bengalram Dal – 1 teaspoon
3. Green chillies – 2-3
4. Ginger – 1″ piece
5. Curry leaves – 2 strands
6. Onions chopped – 2/3 cup
Ingredients of Seasoning & Toppings
What you do with what you have:
1. Wash, peal and chop onion, ginger, capsicum, green chilis fine and keep it aside as shown in the image above. Grate coconut as well.
2. Place a skillet with 6-8 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds , Bengal gram dal to it and when fried add chopped green chillies, ginger and curry leaves from step 1 to it. One can even add cashews at this stage to it.
3. When fried add chopped capsicum from step 1 to it and saute for about 3-4 minutes. Now add chopped onions and required quantity of salt to it and fry it till onions turn transparent.
Capsicum being fried in seasoning
4. When onions turn transparent add rice sujee to it and fry for about 10 minutes on medium flame.
Rice sujee mixed to fry
5. Keep stirring till it is mixed properly with the veggies and is as below.
Rice sujee being fried with the veggies
6. Add boiling water to it and stir well. Keep it closed with a lid and put it on low flame till done.
Rice sujee upma being cooked adding water
7. Just open and see if any water required and close it with a lid to cook well on low flame.
8. When cooked well decorate it with grated coconut and coriander leaves.
Ready to serve Rice Sujee Upma
Ready to serve Rice Sujee Upma
This dish could serve as a lunch box too.
How long it takes: 45 minutes
Number of servings: 5-6 people
The Indian Food Court 