Showing newest posts with label Tiffin. Show older posts
Showing newest posts with label Tiffin. Show older posts


Cauliflower Masala Dosa - Fiber Rich Alternate!

Cauliflower Masala Dosai:


Dosa batter
Oil few spoons.

For The Filling:

Cauliflower cut into small florets
Green chilies 3 chopped
Ginger 1" minced
Garlic 1 clove minced
Onion 1 large chopped
Chili powder 1 teaspoon
Cilantro leaves few
Oil few spoons
Coriander seeds 4-7
Cumin seeds 1/4 spoon.


In a wide wok, heat oil. Add the tempering spices followed by chilies, ginger-garlic and onions. Fry real good.

Further add salt, turmeric and chili powders. Then add cauliflower florets, cover and cook for 7-9 minutes or until tender.

Remove the lid and stir-fry over high till aromatic, garnish with cilantro leaves.
Use this as a filling for masala dosa.

Just fiber rich alteration:)


Cilantro and Pistachios Pesto - Boredom Breaker!

Home-Made Pesto Sauce:

Eating a block of cheese right away from the fridge used to be a bliss of spinster-hood (Am not under any surveillance, duh) !! Not being obligated to feed anyone but myself made it a very easy choice to settle down with whatever lies in the pantry or have it delivered! When I was studying...I befriended bunch of take-out center boys to deliver my lunch promptly during exam time!!

Sometimes, cooking for myself is not only a time-consuming process but also a thankless chore. Even if I make an effort to bring something healthy my concentration is completely out of control! The biggest challenge is to cook for one! However, rather than snacking on the junk food all the time, it is better to play with ingredients! It could be a boredom breaker and who knows, eventually one will learn something (edible or not-so-edible) as a result!!! See, I started with single burner electric skills have improved more than mere whipping Maggie noodles! So, there you go...get ready for cooking!


Cilantro leaves alone 1 cup
Pistachios nuts 1 fistful
Garlic 2 cloves
Lemon juice few spoons
Salt as per taste
Olive oil few spoons.


Blend all the above mentioned ingredients together. Use this puree as a sauce for your pasta, spaghetti etc. Enjoy home-made delicacy.


Pearl Millet Pancake - India's Own Pancake

Kambu Inipu Adai:


Pearl millet powder 1 cup
Banana 1
Jaggery 3/4 cup
Cardamom powder 1 spoon
Milk 1 tablespoon
Ghee/butter for smearing
Honey to garnish
Pistachios nuts few to garnish.


Mix the first 5 ingredients together and make a smooth batter.

Heat the skillet, add butter and pour about a tablespoon of batter. Cook both the sides. Once it is golden brown, remove from heat.

Garnish with honey and nuts, serve as a breakfast.


Beet Root Paratha - Colorful Indulgence

Beet Root Chappathi:


Whole wheat flour 1 cup
Beet root 1 large - grated
Chili powder
Cumin seeds 1 spoon
Ghee/oil few spoons.


Heat oil, add cumin seeds followed by beetroot, salt and chili powder. Cook the beets briefly.

And add the same to the flour, mix well...add oil if necessary. Make a smooth dough.

Divide them into equal parts, and roll them into thin flat breads.

Toast them both the sides on a pre-heated griddle. Run few spoons of oil.

Serve warm along with curry, subzi and raitha.


Bharwa Mirchi / Baked Stuffed Peppers - The Healthy Baking:)

Stuffed Bajji Milagai:


Banana Peppers 4
Olive oil to spray


Potato 2-3
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon
Turmeric powder 1/4 spoon
Green chili 2-3 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Tomato 1 small chopped
Coriander leaves 1 cup finely chopped
Oil few spoons.

Masala preparation:

Bake potato in a microwave for 3-4 minutes and peel its skin. Or simply boil potato in water for 20 minutes and peel its skin.

Heat oil/ghee and add cumin seeds and fry till golden brown.

Then add green chilies, onions and ginger -garlic paste. Fry them till fragrant. Add tomatoes, salt, turmeric, chili, coriander, garam masala and cumin seeds powder. Toss the potatoes too, mash them using your spatula.

Now, scoop away the seeds from your peppers, fill them up with potato masala. Spray oil on the top and grease your oven-safe pan as well.

Preheat oven over 425 F, and bake them for 20-30 minutes approximately.

Serve steaming hot to go with your roti, chappathi or pulkahs. Enjoy:)


Samba Rawa Pongal / Gothumai Ravai Pongal - Go Healthy!

Cream of Wheat Pongal:


Wheat semolina 1 cup
Mung dhall 1/2 cup
Milk 1 cup
Green chili 1 chopped
Ginger 2" chopped
Curry leaves few
Peppercorns 2 spoons
Cumin seeds 2 spoons
Cashew nuts few
Ghee/oil 1/4 cup.


Cook mung dal/lentils till tender.

Dry toast the semolina and add to the above lentils. Further add 2-3 cups of water. Add salt too, cover and cook. Once all the moisture is sucked up, add a cup of milk and remove from heat.

Now, heat oil in a pan, and add the remaining items, tempering spices. Run this over the pongal made above. Mix well, and serve warm.


Godhumai Ravai Kushka / Samba Rawa Birinji / Cracked Wheat Pilaf

Godhumai Rawai Masala Kitchedi:

You don't have to make that grumpy face at dinner time, anymore! Is healthy food is scaring you a lot? Prepare it enthusiastically with your favorite spices and treat yourselves with exciting morphed recipes:) Well, its not that the wheat (or cracked wheat for that matter) is less in calories than white polished rice, certainly not! All it has is...some extra fiber and am positive that you guys are aware of the health benefits it possess! So, include them in your diet now and then...try to skip white rice, refined flour and fortified-enriched carbohydrates as much as possible! Besides, these tips are only for people who want to cut down their calories (due to health reasons, like diabetes or obesity or simply to stay fit). One common thing' that people on strict diet do is to give up eating quality food! No doctor advises you to starve or deny the basic likings for 'tasty meals'! Just swab fresh produce in place of mere energy foods, tweak your regular meals a little by including healthy ingredients and last but not least, try to get enough physical activity:)I am happy to share this recipe of mine with you all today...I fix this quite often upon request by my social group - relatives n friends! People ranging from senior citizens to adult-kids, who are overwhelmingly alert to stay fit! Oh yeah, I have received lots of appreciation for this:)


Cracked wheat - 1 cup
Curry leaves few
Green chilies 6-7 slitted
Onion 1 large sliced
Garlic 10-15 cloves
Tomatoes 2 crushed
Mint leaves 1 fistful
Cilantro leaves 1 cup
Salt to taste
Meat/Chicken Broth 2 cups(Vegetarian's options, Veg broth or thin coconut milk)
Fennel seeds 1 spoon
Peppercorns 1 spoon
Cumin seeds 1 spoon
Cinnamon 1 stick
Cloves 3-5
Cardamom 3 crushed
Black cardamom 1
Bay leaves 1-2
Birinji flower 1
Star Anise 1
Ghee or Oil 1/4.


Dry toast the cracked wheat and set aside.

Heat oil in a wide, deep-heavy bottomed vessel. Throw in all the whole spices, followed by curry leaves, chilies, garlic and onions. Fry real good, till fragrant.

Followed by mint, cilantro leaves and crushed tomatoes. Fry till oil shows up on the sides.

Now add the veg or meat broth, bring this to boil. Further add the cracked wheat without forming any lumps. Cover and cook over low-medium heat.

Once all the moisture is sucked up, and the pilaf looks glossy enough, remove from heat.

Serve warm along with fresh raitha/pachadi or yogurts.


Ragi Paniyaram / Kezhvaragu Paniyaram - Graceful Shapes n Earthy Flavor

Finger-Millet Paniyaram:


Ragi flour 1 cup
Green chilies 3 chopped
Ginger 1" grated
Onion 1 small chopped
Cilantro leaves few
Curry leaves few
Asafoetida 1 pinch
Chana dal 1 spoon
Urad dal 1 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Sesame oil few spoons.


In a small pan, heat oil and throw in all the spices one by one and fry real good. Now mix this to the flour and add water, make a heavy consistency batter.

Smear the paniyaram griddle with oil. Fill them up with this batter. Cook both the sides to perfection. There you it.

Serve them with fresh mint or coconut chutney. Dinner ready:)


Special Masal Dosai - Extra Spicy / Restaurant Style

Special Masal Dosa - Super Hot:(South Indian Style)

I happen to taste this Extra-spicy version Masala Dosai from the City of Temples, Madurai.

Masal Dosai:


Parboiled rice 1 cup
Raw rice 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon
Sesame oil 1-2 spoons
Sesame oil for making dosa.

For Topping:

Onion 1 large finely chopped
Green chilies 6 finely chopped
Ginger garlic paste
Potatoes 2 large skinned, boiled & mashed
Tomato 1 small chopped/crushed
Mint leaves few
Curry leaves few
Cilantro leaves few
Turmeric 1/4 spoon
Chili powder 1-2 spoons
Mustard seeds
Oil few spoons.


Mix all the above mentioned ingredients except(for dosa) salt, soda and oil. Soak them in water for about 5 hours.

Wet grind them to thin paste. Now add salt, soda dissolved in water and sesame oil.

Allow this to ferment, maybe 7 hours.

Once the fermentation part is over, the dosa batter is ready.

For Topping:

In a wide pan, heat oil. Crackle mustard seeds. Then and add chilies, curry leaves, onions, ginger-garlic paste. Wait till the raw odor is gone. Then add tomatoes, salt, turmeric and chili powders. Wait till fragrant.

Further add mashed potatoes, mint and cilantro leaves. Remove from heat.

Garnish with cilantro leaves. Set aside.

For Masal Dosa:

Smear a spoon full of oil or ghee on a hot tawa. Take a table spoon full of batter and make a thin crepe. Maintain the stove over medium heat. Cover with lid.

Add few spoons of ghee or oil at the edges of the crepe. Now place a table spoon full of potato masala on the top. Maybe tap and spread them a little. Its not necessary to turn the dosa to the other side.

Serve warm along with chutney, sambar or korma.


Kezhvaragu Dosai/ Ragi Dosa /Finger-millet Crepes - The Importance of Good Diet!

Kezhvaragu Dosai:


Ragi/finger-millet flour flour 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon
Baking soda
Oil for the crepes.


Soak the lentils overnight along with the fenugreek seeds. Wet-grind the same, next day. Add the ragi flour, salt and soda to it. Allow this to ferment...the batter rises to 2-3 fold, so leave enough room for it(I mean, use a wide and large vessel).

Heat up a griddle, make thin few spoons of oil, cook both the sides.

Serve warm with chutney, podi or sambar. Enjoy it for break-fast or dinner.


Chili Idly / Idly Fry / Fried Idlies / Hot and Spicy Idly 65

Idly Fry:
I recall my early childhood Mom and brother used to go to my granny's home, during summer vacation. Happily leaving behind, me and my Pappa:( Hmmm, even though Dad would be so busy' he will never fail to give me atleast 3 calls from his office during the day:) Well, indeed we both had some good time, back then:) I will be longing for that evening stroll...where we will drive around the town, go and watch second show movies' usually some thriller movies...exhibition, circus...we won't miss a thing:) And of course sample different food from various restaurants:) You know what? I will get that special attention,all the while... as he will take me to official meetings, sometimes...and I end up chatting with all his friends! Maybe that is why I mingle with older people so easily!! I hardly ever had/have friends of my own age:( So, coming to the story...whenever I think of those fun filled summer vacation...I just recall this one particular dish, this was one of my favorite dinner...back then. Almost all the restaurants prepare this dish in a similar fashion, however my nostalgic feeling goes to one particular place 'Hotel Khanna'! Well...they prepared it exquisite. We really had hard time, cracking the ingredients in it...when we wanted to fix the same, at home! Later, the Hotel owner and friend, generously offered us help by sending one of his chef to our home...he taught my Mom to prepare the dish, how sweet...right! Before' that my Mommy always fed us with less salt, less oil, less chili kind of stuff' thinking that am only a kid...but later, realized that I was really grown and ready for hot-spicy food:) Guess, we all demonstrate our first independence by claiming a favorite meal; thinking that it is all adult and expect everyone should respect it:):)

Idly - Just in case, if you want to know' what idly is!!!


Idly 8-10 numbers - cold
Onion half kilo(finely chopped)
Green chillies 1 cup(finely chopped)
Tomato puree (fresh pressed)1 cup
Mint leaves 1 large bowl full
Curry leaves 1 large bowl full
Red chili powder 2 spoons
Garam masala powder 1/4 spoon
Oil 1 cup.


Heat a cup of oil, in a wide wok. Fry curry leaves crisply, set aside.

Later fry green chillies crisply. Followed by onions...wait till it turns from golden to reddish brown.

Add tomato puree,mint, salt, chili, food color and garam masala powder. Fry real good. Once oil shows up on the sides...stir-in cubed idlies.

Fry over high heat...garnish with curry leaves.

If you have some leftovers idlies, its totally fun' to fix this. It makes a wonderful choice for a relaxed dinner:) Hope you all will enjoy it:)


Kancheepuram Dosai/ Hot and Spicy Dosa / Thaallitha Dosai

Kanchipuram Dosai:


Parboiled Rice 1 cup
Raw rice 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon(optional)
Salt as per taste
Cooking soda less than 1/4 spoon
Sesame oil few spoons(optional)

Batter Preparation:

Soak rice and urad dal in water each separately. Maybe soak fenugreek along with urad dal. Wet grind them each separately to coarse thick batter. Then, mix the batter together, add salt, soda and know, right!...and allow this to ferment.

For Seasoning:

Cashew nuts 10 chopped
Chana dal 1/4 cup
Urad dal 1/4 cup
Asafoetida 1 spoon
Mustard seeds 1/2 spoon
Black pepper 1 spoon
Cumin seeds 1 spoon
Green chilies 6-8 chopped(or dry red chilies if desired)
Coconut finely chopped 1/4 cup
Curry leaves few
Ghee or sesame oil 1/4 cup.


Heat ghee/oil in a wok. Add mustard, pepper, cumin, asafoetida, green/dry red chilies and curry leaves. Let them pop and splutter well.

Now add chana dal, urad dal and cashew nuts to this. Fry till they turn reddish brown.

Run this seasoning over the fermented batter. Mix them thoroughly.

Heat up a griddle and make thin few spoons of ghee or oil, cook both the sides.

Serve warm with coconut and tomato chutney. This dosa tastes good, even without any side dish.


Samba Rawa Idly / Godhumai Ravai Idly / Cracked Wheat Idly

Godhumai Rawai Idly:


For The Batter:

Urad dhall 1/2 cup
Fenugreek seeds 1 spoon
Cracked Wheat 1 cup
Baking soda 1/2 spoon

For Tempering:

Green chilies 3 chopped
Ginger 2" Chopped
Chana + Urad dahll 2-4 spoons
Cumin seeds 1 spoon
Mustard seeds 1/2 spoon
Asafoetida 1 pinch
Curry leaves few
Oil few spoons
Cilantro leaves few.


Soak the lentils and fenugreek seeds for 7-9 hours, and wet-grind the same. Now, mix the cracked wheat to it, add salt, baking soda and allow this batter to ferment. Maybe overnight will do.

Temper the spices and mix the seasoning to the batter.

Smear oil on the idly ladles and fill them up with batter. Well, steam cook for 12-14 minutes.

Whew' its done, serve steaming hot along with sambhar and chutney...enjoy:)