Archive for the ‘Tiffin’ Category

Sabudhana Kichadi

Sabudhana kichadi is made during fasting days like Navarathri,. Mahashivarathri, Ekadasi. I started making this recipe after I got married. When I was chatting with my mom, I told her that I was bored with regular tiffin items and wanted to try something new. She suggested me this recipe. After that this has become a regular tiffin item in my house. We have this recipe for breakfast as well as for dinner. You can make this recipe during navarathri and can serve it to your friends. A different one from the sundal.

INGREDIENTS

Sabudhana – 1 cup

Cooked potatoes- 1/2 cup

Crushed peanuts- 1/4 cup

Salt – To taste

For Seasoning

Ghee – 2 tbsp

Cumin seeds – 1 tsp

Ginger- 1 tbsp(juliennes)

Green chillies- 2 (lengthwise)

Curry leaves – few

  • Wash and soak the Sabudhana for 4 hours.
  • Drain the water and keep the sabudhana aside.
  • In a kadai, add ghee, cumin seeds and saute for a minute. Then add the green chillies, ginger, green chillies and curry leaves and saute for a minute. Add salt and mix well.
  • Add cooked and chopped potatoes, little water and allow it to cook until the potatoes absorb salt.
  • Add soaked sabudhana and mix well. stir until they turn translucent.
  • Stir gently and make sure that the sabudhana donot stick to each other. Add ghee in between.
  • Finally garnish with crushed peanuts. The crunchy peanuts will make the sabudhana kichadi more delicious.
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Upma

Upma is the simplest and humble breakfast that can made in a jiffy. It is also an easy recipe for beginners. It can be made with sooji, vermicelli, samba sooji. The addition of onions to upma makes it too yummy.  Roasting the rava is one of the important steps. When the rava is not roasted, the upma will be sticky and when it is over roasted, then the taste is spoiled.

INGREDIENTS

Sooji -1 cup

Water – 2 1/2 cups

Onion- 1 finely chopped(optional)

Salt- To taste

For tempering

Coconut Oil – 2 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

Ginger-1 tsp

Green chillies – 2

  • Measure and roast the sooji in the pan and keep it aside.
  • Now add oil and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown, add green chillies, ginger and curry leaves.
  • Add water, salt and allow it to boil.
  • When they start to boil, add sooji and mix without forming any lumps.
  • Continusly stir so that they donot stick to the bottom.
  • Add coconut oil now and then to add flavour and also to make upma soft.

Note: You can add onions if necessary. It makes upma more tasty.

Vermicelli Dosai/Vermicelli Crepe

As I always mention in my blog that I am a foodie and would never stick on to one type of dish. I get bored eating the same food daily. So I always make different varieties of food and experiment different types of cuisine. As usual I was bored of eating regular tiffin items. So I decided to make rava idli but in turn landed up making this tiffin.  My husband and I loved this tiffin and we enjoyed it with kaara chutney.

INGREDIENTS

Vermicelli – 1 cup

Ravai – 1/2 cup

Thick curd – 1 cup

Finely chopped Coriander leaves – 3 tbsp

Finely chopped green chillies – 2

Ginger – 1 tsp

Grated carrot- 1/2 cup

Soda – 1/2 tsp

Hing – A pinch

Salt – As required

Water- To adjust consistency

For Seasoning

Oil – 1tsp

Mustard seeds – 1 tsp

Channa – Dhal – 1/2 tsp

Split urad Dhal – 1/2 tsp

Curry leaves – few

  • In a bowl, add vermicelli, sooji, coriander, curry leaves, green chillies and ginger.
  • Add curd and mix well.
  • Now add the soda, salt, hing and mix well.
  • Adjust the consistency of the batter by adding water.Keep it aside covered for 10 minutes.
  • Finally add the grated carrot into the batter and mix everything together.
  • Now add oil to the pan and splutter mustard seeds. When the mustard seeds starts to crack, add spilt urad dal, channa dal and fry till they turn golden brown color. Add them into the batter.
  • Allow the batter to sit for 20 minutes. The batter is ready to use.
  • Heat the griddle and add a ladle of batter. Now spread it like a dosai. Drizzle oil and cook on both the sides. When it turns light brown in colour, remove it from the griddle.
  • The vermicelli dosai is ready to serve. It goes best with kaara chutney or Tomato pickle.

Multigrain Adai

Adai is made out of rice and lentils. Since it contains all types of dhal and lentils, it is very healthy and also tasty recipe. It is usually prepared for breakfast. It goes best with Aviyal. Adai with butter is yummy and rich. We can add onions, carrot, drumstick leaves on adai. It adds respective flavour to the adai.  Here I have made normal and onion adai.

INGREDIENTS

Raw rice – 1/2 cup

Boiled rice – 1/2 cup

Toor dhal – 1/4 cup

Channa dhal- 1/4 cup

Urad dhal- 1/4 cup

Green gram- 1/8 cup

White Channa- 1/8 cup

Black Channa- 1/8 cup

White vatana- 1/8 cup

Green vatana-  1/8 cup

Cowpeas- 1/8 cup

Rajma- 1/8 cup

Nuggets- 1/8 cup

Red chillies – 4/5

Salt – To taste.

  • Take all these ingredients, wash and soak in water for 4-5 hours.
  • Next day, drain the water and keep aside.
  • Grind all the ingredients in the grinder coarsely.
  • Add little quantity of water when required. But donot add too much of water.
  • The adai batter is ready. Mix Asafoetida.
  • In a tava, add 1 ladle of the batter and spread it evenly in round shape.
  • Add /2 tsp oil/ghee and allow it to cook till golden brown.
  • Then turn it to the other side and cook in the same way.
  • The adai is ready and it can be served with aviyal/ idli podi/ butter/jaggery.
  • It goes best with Aviyal.

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Note: You can add chopped onions in the batter. In that case donot add asafoetida.

Rava Idli(Sooji Idli)

Rava Idli is one of my favourite tiffin item. Including me I have seen many people who hate to eat idli.  But Rava Idli is an exception. It is very tasty, spongy  and most of the people likes it. You can also add baking soda or ENO to make it spongy. I made it without adding those and yet the idlis came out good.  It goes well with tomato chutney .

INGREDIENTS

Ravai – 1 cup

Thick curd – 1/2 cup

Carrot – 1

Finely chopped Coriander leaves – few

Finely chopped green chillies – 4

Hing – A pinch

Salt – As required

Water – As required

For Seasoning

Oil – 1tsp

Mustard seeds – 1 tsp

Channa – Dhal – 1/2 tsp

Split urad Dhal – 1/2 tsp

Curry leaves – few

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  • Heat a pan and add rava, dry roast it for 2-3 minutes. Transfer the dry roasted rava in a mixing bowl or vessel.
  • Now add oil to the pan and splutter mustard seeds. When the mustard seeds starts to crack, add spilt urad dal, channa dal and fry till they turn golden brown color. Then add curry leaves and fry for 2 seconds.

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  • Add these mixture and chopped coriander to the mixing bowl and mix with the ravai.
  • Grate the carrot and add it to the ravai mixture.
  • Add curd and mix well.
  • Adjust the consistency to idli batter by adding water.Keep it aside covered for 10 minutes.
  • Grease the idli plates and fill in the batter in each idli hole and steam cook for 20 minutes

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  • The rava idli is ready to serve. It goes best with kaara chutney or Tomato pickle.

Ven Pongal

Ven Pongal is a traditional South- Indian tiffin which is very easy to make. It is also offered as a prasadham in many temples. The right quantity of water,  cooking the rice is the most important step in making pongal. If the quantity of water is more, Then the pongal cannot be scooped and served. At the same time if the quantity of water is less then the rice and moong dhal will not be mushy. If each step is followed with care, then the pongal tastes yummy.

INGREDIENTS

Raw rice – 3/4 cup

Moong dhal- 3/4 cup

Water –  4 1/2 cups

Cumin seeds -1 tbsp

Black peppercorn – 1 tbsp

Curry leaves – 4 to 5 arcs

Ginger – 1 tsp

Cashews – few

Asafoetida –  Two pinches

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  • Pressure cook the rice and moong dhal with water, salt and a tablespoon of ghee. Mash it well.
  • In a pan add Ghee. Once it melts, add the cumin seeds. Fry it until golden brown.
  • Then add the black peppercorns. Let it fry well.
  • Chop the cashews and fry slowly. When it turns brown, add the curry leaves, ginger and asafoetida.
  • Add this into the rice and dhal mixture.
  • Mix everything well.
  • The authentic tamilnadu ven pongal is ready to serve.

Ragi Adai

Ragi or Finger millet is one of the most nutritious and healthy cereals. A generation ago, many Indians were familiar with this crop.  It is very adaptable crop and is suited to Indian climatic conditions.  It has a lot of therapeutic value. It is rich in protein, minerals, dietary fibre and phytochemicals. It also has anti-microbial, anti-cancer properties. It reduces bad cholesterol and keeps you young. It is also called as poor man’s crop.  This is one of the regular breakfast recipe in my home. My amma and paati makes yummy ragi adai.

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INGREDIENTS

Ragi flour – 2 cups

Salt – To taste

Water – As required

Onion -1 finely chopped

Coriander leaves- handful

Green chilli paste – 1/2 tsp

Asafoetida  – A pinch

  • In a bowl add ragi flour and salt. Mix well with the hands.
  • Now add chopped onions, coriander, green chilli paste, asafoetida and mix with the hands.
  • Boil the water and add slowly into the bowl and mix everything with the hand blender or spatula.
  • Allow it to cool and then knead well with the hands.
  • In a polythene sheet apply oil. Make lemon size balls with the dough.
  • Keep one ball on the polythene sheet at a time and press it with the hands.
  • Heat tawa and gently transfer the flattened dough on the tawa.
  • Cook on both the sides in medium flame.
  • You can have the adai as such without any pickle.
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