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Showing posts with label Tiffin varieties. Show all posts
Showing posts with label Tiffin varieties. Show all posts

June 18, 2009

Bread Upma - Bread Seeyali - South Indian Bread Upma - Left Over Bread Recipes

 Bread upma also known as Bread seeyali in South India is one of the most popular tiffin varieties with leftover bread.Usually I make this bread upma during weekends for dinner and sometimes in the weekdays for my daughter's snacks box..We like South Indian style bread upma very much Drooling.

Bread upma

Ingredients
  • Bread – 4 slices (Milk or whole wheat. Leftover dry slices )
  • Big onion – 1 no (slice cut or finely chopped)
  • Green chilli – 1 no (finely chopped)
  • Ginger & garlic paste – 1 tsp
  • Curry leaves – a sprig
  • Tomato – 2 nos (Medium, finely chopped)
  • Red chilly powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
To Temper:
  • Cooking oil - 2 tbsp
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Curry leaves - Few
  • Coriander leaves – to garnish
  • Salt – as required.
  • Water - 2 tbsp
  • Lime juice – Few drops (if  you omit tomato, u can add lime juice before serving)
Method
  • Finely chop or slice the onion, green chilly , tomato and set aside.
  • Take 3 days old bread and check if its not too soft. If the bread is too soft and fresh, you need to toast both sides before cutting into small pieces. If the bread is old, you can cut the  into 4 small squares without toasting. Keep aside.
  • Heat a pan with oil and splutter mustard seeds, cumin, urad dal and chana dal.Saute till dals turn golden. 
  • Then add the onion slices, green chilly, ginger garlic paste,curry leaves and saute till onion turns transparent.Add tomato pieces and cook till it turns mushy.
Bread upma tile 1
  • Add the red chilli powder, garam masala, turmeric powder. Sprinkle little water to make a wet paste. You can add 2 tbsp to 1/4 cup water. Please do not more water because bread will be soggy.
  • Mix well and finally add the bread pieces .Toss it well. Make sure the bread pieces do not get crumbled. So toss gently till masala gets coated the bread very well. 
                   Bread upma tile2
  • Switch off the fire and add the lemon juice if desired.
  • Garnish with coriander leaves..
Serve hot!!

Bye, catch u all in my next post :)

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March 17, 2009

MORU MORU ADAI RECIPE / CRISPY ADAI DOSAI WITH CHUTNEY

Adai with Chutney!!
Crispy adai / Moru moru adai recipe/ lentil dosa. After seeing so many adai dosai in blogs, I found that no two adai recipes are the same. U all have your own style of making it with different proportions of lentils/ dals. So I wanted to post mine with which you get a crispy (moru moru) adai. My husband likes this adai just because its crispy. I always eat adai with sugar as accompaniment. But my mom used to make curry leaves chutney. This is also a great combination. So I have given the recipes of both adai and chutney.

Moru moru adai


Ingredients required: (1 cup = 240ml)
  • Idli rice – 1 cup
  • Toor dal – 1/4 cup + 1 tbsp
  • Chana dal / Kadalai paruppu – 1/4 cup
  • Red chilly – 5 – 7 nos ( Depends on spice, I used 4)
  • Ginger – A small piece to grind  & a small piece to add in batter.
  • Asafetida / Hing – 1/4 tsp
  • Salt  & water – as needed.
  • Big onion – 2 nos (Finely chopped)
  • Curry leaves – a sprig (chopped)
  • Coconut pieces – 1/4 cup
  • Cooking oil – to cook.
How to make:
  • Wash and soak the rice and dals together for 2 - 4 hours.
  • Grind it slightly coarse like rava by adding red chillies, hing and salt.
  • Add water if adai batter is too thick. Adai batter should be in pouring consistency. (But not too watery)
adai batter batter consistency!!
  • Add the chopped onions and curry leaves , ginger pieces and small coconut pieces into the batter. Mix it well. Check for salt..
garnished adai batter
  • Heat a dosa tawa greasing with oil and pour the batter into it.
  • Spread it and sprinkle sesame oil around it.
On the tawa!!
  • Cook in open flame in medium flame.
  • Flip the dosa and cook the other side.
Cooked adai!!
Yummy, crispy adai dosa is ready. As we have used more toor dal than chana dal , adai will be crispy.




 CURRY LEAVES CHUTNEY
Ingredients:
  • Curry leaves – 2 sprigs
  • Grated coconut – 1/2 cup
  • Red chilli – 2 to 3 nos(increase based on ur taste)
  • Tamarind – 1 seed.
  • Salt & water – as needed.
Method:
  • Grind all the above to a smooth paste.No seasoning required.
Serve the yummy hot adai with curry leaves chutney!!

 Adai with chutney!!


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March 9, 2009

MALAYSIAN PARATHA AND AWARDS!!

I took this recipe from “Aval Vikatan “ magazine under international cuisine section. I’ve done this 2-3 times so far.Its always a hit !!

Malaysian paratha 1!!

Ingredients
For dough:
  • Maida / All purpose flour – 1 cup
  • Salt – to taste
  • Hot water – As needed
  • Gingely/Sesame Oil – 1 tsp
For Filling/Stuffing:
  • Grated carrot –1 cup
  • Grated cabbage – 1 cup
  • Grated Onion – 3/4 cup
  • Boiled n Mashed potato – 1/2 cup(optional)
  • Green chilly – 2 – 3 nos(finely chopped)
  • Garlic flakes – 4 nos (Finely chopped)
  • Ginger – 1 inch size (finely chopped)
  • Ajinomoto – 1/4 tsp
  • White pepper powder – 1/2 tsp
  • Soya sauce – 1/4 tsp
  • Salt – as needed
  • Water – little to sprinkle.
  • Oil – 1 tbsp
Method:
  • Knead the dough using Maida,salt,hot water and a tsp of oil and set aside.
  • Heat a wok/kadai with oil and add the finely chopped ginger,garlic and green chilly .Fry for a min.
  • Now add the grated onions and saute for a min.
  • Then add the grated vegetables and fry for sometime till the raw smell leaves it.(keep in high flame and stir it constantly so that it wont get burnt)
  • Now add the salt,soya sauce and ajinomoto.Toss it well.
  • Finally add the white pepper powder and mix it well.
  • Now sprinkle some water and close the kadai with lid.
  • Let it cook for 1-2 mins(mix it once in the middle )
  • The veggies will be fully cooked .
  • Now switch off the flame and close it with a lid.
  • Stuffing is ready.
stuffing
For paratha:
For 1 cup of Maida,u can make 5-6 chapattis.
  • Take the dough and make balls of even size as we make for chapatti.
balls
  • Roll it into a thin chapatti.
  • Take 2 –3 tsp of stuffing and keep it the center.
paratha n stuffing!!
  • Now close all the sides of chapatti to make it a square and roll it once.I hope the picture gives u a clear idea!!
stuffing2 stuffing3 stuffing4
  • Heat a dosa tawa and put the paratha over it.
  • Sprinkle some oil and cook both sides till golden brown.
Malaysian paratha is ready to serve with raita or pickle of ur choice!!


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January 19, 2009

Verum Arisi Dosai, Rice Koozh Recipe - Easy Breakfast Recipes



Verum arisi dosa/Rice flour dosa is a very simple and easy to make breakfast recipe. I’ve given two different methods. Do refer both.


Ingredients
1 cup - 250ml
For batter:
  • Idly Rice/parboiled rice/Puzhunghal arisi – 2 cups
  • Salt – to taste
  • Water – To grind
To Temper:
  • Oil- 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal  -  1 tsp
  • Curry leaves – 1 sprig
  • Big onions – 2 nos(Finely chopped)
  • Green chillies – 2 nos(Slit cut)
  • Ginger – 1 inch size (finely chopped)
Method
  • Wash and the soak the rice for 2 hrs. Grind it to a smooth paste by adding water in between.
  • Let it ferment overnight or a minimum of 10 – 12 hrs.
  • This batter should be watery. So add water before making dosa.
  • Heat oil in  a kadai and temper all the items . Now add the chopped onions , green chilly & ginger.saute till they are transparent. Add everything into the batter .Mix well.
DSC00759

  • Grease the dosa pan with oil and take a ladleful of batter and pour it like a thin dosa .Drizzle little oil around the dosa.. 
  • Cook it for 1 min (the sides will come out) and flip it over. Again cook for 1-2 min.
  • Remove once it gets cooked.
Hot n Crispy rice flour dosa is ready!!
It tastes divine with Tomato – channa dal chutney.
DSC00766 DSC00765
ALTERNATE METHOD (Instant Rice Flour Dosa)_
The above said dosa can be done using ready made rice flour instead of grinding the batter. Can make dosas instantly.
The only change is dissolve 1 cup of rice flour in 3 cups of water add 3 tbsp rava by adding salt(make sure there are no lumps). Add half a cup of buttermilk. If it becomes too watery add rice flour and vice versa.
Now add all the tempering items as mentioned above and make dosas. The Problem is that dosa may get cracked and looks dry . (BUT IT DEPENDS ON THE QUALITY OF RICE FLOUR).

RICE KOOZH / MOR KOOZH / KALI




Whenever we have this dosa as a dinner or breakfast, we prepare mor koozh with the same batter for my husband.My husband just loves it:)Its very easy .Even children likes this very much:)U can try this for the children who are really lazy to chew;)Bachelors can also experiment it!!

Ingredients:
  • Rice flour batter – 1 cup
  • water – 4-5 cups(depends)
To temper:
  • Oil – 1 tbsp
  • Mustard seeds- 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Asafetida /Hing-1/2 tsp
  • Curry leaves – 1 sprig
  • Red chilly – 2 nos(pinched)
  • Coconut oil – 1 tsp
Method:
  • Heat oil in a kadai and add the tempering items one by one in the same order.Add 1/4 tsp of hing to it.
  • Now add the water and bring it to boil.Pour the batter into it.
  • Stir it well so that no lumps are formed.Check for salt. Add 1/4  tsp of hing.

  • Cover cook it for 5 – 10 mins by stirring in between.Once it gets cooked,it will leaves the sides of pan & it becomes thick.Remove the kadai and add the coconut oil .
  • Let it cool a little and serve warm!!


ALTERNATE METHODS (Instant Rice Flour Koozh)
  1. This koozh can be done with ready made rice flour.Same everything ,except dissolve the rice flour in butter milk with the reqd salt without lumps and follow the same steps!!This we call as Mor kali/Mor koozh.
  2. Soak gooseberry size of tamarind in water and extract juice from it.Dissolve the rice flour in tamarind juice with a pinch of turmeric ,Hing and reqd salt.(For 1 cup of rice flour,big gooseberry size of tamarind is reqd).Remaining the same!!This is called PULI KOOZH.
TIPS:
  • Increase the amount of rice flour and add some water if it is sour.

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