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

July 8, 2009

Tomato Dosa Recipe | Thakkali Dosai

TOMATO DOSA
I got this tomato dosa recipe from my friend Shalini…I tried last week and it came out very well. It was crispy , tasty and we liked it very much. This dosa can be prepared instantly after grinding the batter. Fermentation is not necessary. But I ground the batter 3 hours before making the dosa. This dosa comes out soft, not much crispy as you see in the above picture. I’ve gone through so many varieties of tomato dosa on net. Here comes my version of tomato dosa batter.


Ingredients
1 cup - 250ml
  • Raw rice – 1 cup
  • Tomato – 4 nos (small)
  • Red chilli – 5-7 nos (adjust to our taste)
  • Hing/Asafetida – 1/4 tsp
  • Salt & water – as needed
To Temper:
  • Mustard seeds – 1/2 tsp
  • Curry leaves – a sprig
  • Oil – 1 tsp
Method:
  • Wash and soak the rice for 2 hours.
  • Grind the tomato, red chilly, hing along with salt to make a puree.
  • Then add the rice and grind it like a dosa batter.
  • The batter should be loose and slightly watery..So add the water accordingly..
  • Heat a kadai with oil and temper with mustard seeds and curry leaves.
  • Add to the batter and mix well.Check for salt..
  • Now heat a dosa tawa greased with oil and pour the batter in a circular manner from outwards to inwards..
  • Pour little oil around the dosa if desired.. 
  • Serve hot with coconut chutney!!
COCONUT CHUTNEY

Ingredients
To Grind:
  • Grated coconut – 1/2 cup
  • Green chilly – 2-3 nos
  • Ginger – A small piece
  • Salt & water – as needed.
To temper:
  • Mustard – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Curry leaves – few
  • Oil – 1 tsp
Method :
  • Grind all the items given under to grind to make a smooth paste and temper it..
Note : This dosa can be prepared instantly..No need for the batter to ferment..But I made the batter 3 hours before preparing dosa

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June 30, 2009

Tofu Paratha / Tofu Chapati Recipe

We all know Tofu is very rich in calcium and protein but tastes not so well like paneer. So we have to compromise in taste to have a healthy food. Instead of adding tofu in gravies or curries, I thought making paratha is a better and easy way of consuming it. I mixed the grated tofu and masala powders in the paratha dough instead of stuffing the masla. It came out soft and tasty. Lets see how to make Tofu paratha recipe with step by step pictures.
Ingredients

1 cup - 200ml
  • Atta /Wheat flour – 1 cup
  • Tofu (Soya paneer) – 50 gms (grated)
  • Green chilly – 1 no (Finely chopped)
  • Red chilly powder – 1/2 tsp (optional)
  • Ginger – 1 inch (grated)
  • Onion – 1 no (finely chopped or grated)
  • Garam masala powder– 1/2 tsp
  • Coriander leaves /Curry leaves – few (finely chopped)
  • Salt & water – as needed.
  • oil – 1 tbsp
Method:
  • Take  the wheat flour  in a wide mouthed bowl.Add  all the ingredients given above with required water and salt and make it to a soft dough.(add less water initially.add more if required.)
  • Make balls of even size and roll it to make parathas..
  • Heat a dosa tawa and cook on both sides..
Serve hot with pickle and raitha!!
tofu paratha



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June 22, 2009

American Chop suey & Chinese Veg Noodles Recipe

AMERICAN CHOPSUEY1

Yesterday I tried both the dishes with a packet of whole wheat plain noodles. They came out very well and my hubby rated excellent for both.

I have seen american chopsuey in restaurants but never tasted it. When my MIL came here she told about this which she had watched in a cookery show. I was googling and finally I got Tarla Dalal’s recipe. I made some changes in the recipe. As I am not aware of the taste, I was waiting for my husband’s comment. He told it tasted like in restaurant. I was very happy and raised my collar. But when you want to try this, you should not mind about your diet /calories.

AMERICAN CHOP SUEY
Ingredients
  • Noodles – 100gms
  • Oil – to deep fry
To Saute:
  • Carrot – 1/2 (cut into thin strips of 1 inch length)
  • Bell pepper – 1/4 (-do-)
  • Big Onion – 1/2 (-do-)
  • Ajino motto – A pinch
  • Oil – a tbsp
For sauce:
  • Vinegar – 2 tsp (I used chilli vinegar, but brown vinegar is given in the actual recipe)
  • Sugar – 2 tsp
  • Corn flour – 1 tbsp
  • Soya sauce –1/2 -  1 tsp
  • Tomato ketchup – 4 tsp (adjust as per your taste)
  • Water – 1/2 cup
Method

**Basic noodles preparation:

Add a tsp of oil(prevents sticking)  and salt to a bowl of water. Put the noodles, boil for 10 mins (Do not overcook) and immediately strain it in a colander by adding cold water (to take off the extra starch ). Let it cool. For this chop suey. Deep  fry in batches till crispy & place it on a absorbing paper.

 ColanderFried noodles

For Chop suey:
  • Place the fried noodles apart.
  • Cut the veggies as mentioned above and saute it well (till it gets cooked) with a tbsp of oil in a kadai. Set aside.
  • Then Place all the ingredients of the sauce in a vessel, mix well and
    put to boil. Go on cooking and stirring until the sauce is thick.  Add more water if necessary.. Check for the taste,(it should be sweetish). If you want, you can add more ketchup at this point and mix well.
SAUCE FOR NOODLES
  • Heat a kadai with little oil and mix the fried noodles, sautéed veggies and sauce. (pour the required amount of sauce only) (If its more, U can refrigerate and use it for making Manchurian)
Serve Hot and Enjoy!!!

AMERICAN CHOPSUEY











 








VARIATIONS:
In the actual recipe it is given to mix some boiled noodles,veggies ,sauce and then topped with fried noodles. But I just added veggies and sauce to the fried noodles. I din't use boiled noodles here..SO if u wish u can follow this method also:)

CHINESE VEG NOODLES

I usually make Veg Fried Rice but this is the first time I made with noodles. I just used the same method of making fried rice which resulted in a yummy, restaurant like noodles. I was elated, patted myself and told THEARITTA DEE. 

CHINESE VEG NOODLES


Ingredients:
  • Plain Noodles – 100 gm
  • Carrot – 2 nos (Cut into thin strips of 1 inch length)
  • Capsicum – 1/2 (-do-)
  • Cabbage – 1/2 cup (-do-)
  • Onion – 1 no (slice cut)
  • Ginger – 1 inch (finely chopped )
  • Garlic – 5 flakes (Finely chopped)
  • Ajino motto – 1/4 tsp
  • Soya sauce – 1/2 tsp
  • White pepper powder – 1 tsp (increase as per your wish)
  • Sugar – a pinch
  • salt – As needed
  • Oil – 3 tbsp
  • Spring onions – to decorate. (I din't have. So I used chopped coriander stem)
Method:
  • Chop all the veggies as said above and set aside.
  • Do the **basic noodles preparation. Once its cool. Set apart.
veggies
  • Heat oil in a kadai and add the chopped ginger, garlic and onion pieces..
  • Saute well and then add the chopped veggies, salt and sugar so that the color doesn’t change and will be cooked quickly. Saute till they are completely cooked.Saute in a medium flame.
  • Then add the Ajino motto, soya sauce, white pepper powder and mix well.
VEg mixture for noodles
  • Finally add the noodles gently by stirring and fry till noodles become steaming hot. I used a fork like ladle so that the noodles don’t break.
adding noodles to veggies Fork laddle

Serve hot with tomato sauce/ketchup. 

NOODLES FOR U!


Hope you will try both the dishes and let me know:)
Catch you all by next week. TAKE CARE, BYE.
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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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