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Showing posts with label Tiffen. Show all posts
Showing posts with label Tiffen. Show all posts

Apr 19, 2017

489:Vegetable Idli



This is one of the healthiest breakfast delights,  which is commonly served in all Southindian states.Last night, I made this dinner platter-vegetable idly, tomato chutney and milagai podi (gun powder). Vegetable idli is quite filling; calorie rich food which is good for growing kids and also keeps us full for long time. Here is the recipe for Vegetable Idli


Ingredients:

Idli Batter                                        2 cups
Grated Carrot                                  ¼ Cup
Finely chopped green chilies             1 tsp.
Finely chopped Curry leaves             1 Tbsp.
Ground Black Pepper                        ½ Tsp.
Salt                                                   a pinch.
Ghee                                                  ½ Tsp.
Oil                                                      1 Tsp.


Method:


  • In a bowl, add  all above ingredients expect oil, and whisk it  and make a thick batter and keep it aside for 10 minutes.
  • Grease the idli mould with oil and pour idli batter into each mould.
  • Repeat these processes till all the idli mould are filled.
  • Meanwhile , add about 2 cups of water to the idli cooker and heat it.
  • Now place the idli stand with moulds inside the cooker.
  • Cover and let it steam for 10 minutes till the idlis are cooked.
  • Take out the idli stand and leave for 5 minutes
  • .After it cools down, take the idlis out with the help of a knife.
  • Serve hot with sambhar and chutney.
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Oct 1, 2016

477: Sabudana Kichadi / Tapioca Pearl Uppuma





Sabudana is a carbohydrate rich, low fat, low protein supplement that can be used for preparing snacks, kheer etc. Sabudana khichdi is usually made during fasting days like Navratri, Ekadashi and any fasting days. I ate them for my lunch as was lazy to make anything else. Same day I made Sago vada they are my favorite. I will post the Sago Vada recipe for it soon. It is quick and easy to prepare.

Prep Time :               5 mins
Soaking Time :        4-5 hours
 Cook Time :              10 mins 
 Serves:                        3-4 People
 Recipe Category:    Tiffen
 Recipe Cuisine:       North Indian

Ingredients:

Sabudana/ Sago     1 cup
Tapioca Pearl
Big Potato              2 no. (Boiled and chopped)
Green chilies          2 no (Finely chopped)       
Fresh Ginger         1 Tablespoon.
Fresh Coconut       2 Tablespoon.
Curry leaves           few
Turmeric Powder     1/8 Teaspoon.
Fresh Lemon Juice   1 Tablespoon
Salt                        as Per Taste

Seasoning

Oil                           1 Tablespoon 
Mustard seed           ¼ Teaspoon         
Cumin Seed             ¼ Teaspoon. 
Asafetida powder       a pinch.

Method:

  • Wash the Sabudana in running water and soak Sabudana overnight or for 4-5 hours.
  • Next day, Wash the Sabudana pearls in a colander under running water until you feel that all starch is rinsed and washed off. Sabudana should be soft you should be able to mash them with your finger.
  • Take a pan add oil. Once oil is hot sauté cumin seed, mustard seed, asafetida, sugar, curry leaves, Peanuts, ginger and turmeric powder. Sauté for 20 secs
  • Now add the chopped Potato. Stir and cook over medium flame for 2 minutes.
  • Add the Sabudana. Keep stirring else they might stick to the bottom. Once the Sabudana changes color and is translucent it's cooked. Do not over Cook.
  • Finally garnish with curry leaves, coconut, drizzle with some lemon juice .
  • Serve hot and enjoy! 

Tips:

  • You can avoid Hing, Turmeric Powder and curry leaves on Fasting days.
  • Soaking time depends on quality and size of the Sabudana. Here I used small and transparent variety.
  • Do not add too much water to soak Sabudana. If you have added more water while soaking, Sabudana will become sticky while cooking. Add enough water up to just 1 ½ inches above the Sabudana. 

Apr 21, 2015

431: Broken Wheat Uppuma/ Dalia Uppuma



Cracked Wheat Uppuma or Dalia Uppuma is a very healthy and nutritious way to start your day. Wheat is a nutritious food containing Protein, Carbohydrates, Fiber, Iron and very less amount of fat. Normally I make this Uppuma  on Ekadasi days. You may also add other veggies of your choice to make it more colorful and tasty. This is very good breakfast for Diabetics


Ingredients

Roasted Cracked Wheat                        ½ cup
Cooked Garbanzo beans                        ¼ cup
Grated Ginger                                       1 Tbsp.
Curry leaves                                          few
For Seasoning
 Coconut oil / Ghee                                 1 Tbsp.
Mustard seeds                                       ½ Tsp.
Urdh dhal                                               ¼ Tsp.
Chenna dhal                                            ¼ Tsp.
Red chilies                                               3 no.
Green chilies                                            1 no.

Ingredients 

  • Wash the broken wheat in running water and drain and keep aside.
  • Heat oil in a non-stick pan, add all above seasonings, ginger and curry leaves and fry for a minute.
  • Add 1 cup of water and salt in it and bring to boil.
  • Simmer the flame, add the wheat slowly& cooked Garbanzo beans(Kabuli chenna), stirring continuously to prevent it from forming lumps.
  • Cover and cook on low flame, stirring in between, till all the water has evaporated and it become soft.
  • Now low fat healthy breakfast is ready to serve.
  • Serve hot with pickle, Sambhar and Chutney.
IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:(see the Links)


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Broken Wheat Uppuma

Oct 6, 2014

410: Bombay Rava Pongal/ Suji Pongal

 Bombay Rava or Ravva, is a wheat product and a form of semolina or Rava.
Semolina is made from durum wheat and not the softer wheat that goes into bread, it is digested more slowly and has a low glycemic index, which is good news for people wishing to control or reduce their weight and blood sugar, and especially for diabetics. Semolina is high in protein, very high in complex carbohydrates and fairly high in potassium, phosphorus, magnesium, calcium and fiber, with some iron, zinc, manganese and copper.

Bombay Rava is a excellent Source of Fiber Pongal prepared with Bombay Rava is very delicious and healthy to eat. This healthy pongal is simple and easy to prepare. I make this pongal on Ekadasi days.

Ingredients:

Coarse Bombay Rava                       1 cup.         
Moong dal                                       ½ cup
Toor dal                                           1 tbsp.
Channa dal                                       2 tbsp.
Turmeric powder                               2 pinches
Crushed Black Pepper                        1 tsp.
Asfetida                                              ¼ tsp.
Grated ginger                                      1 tbsp..
Curry leaves                                        few
Ghee                                                  2 tbsp
Cashewnuts                                        1 tsp. .
Salt                                                    to taste
Chopped coriander leaves                    for decoration.
 For Seasoning
Ghee                                               1 tbsp.
Whole Black pepper                           ½ tsp.
Cumin seeds                                      ½ tsp.


Method:

  • Wash dal together and Pressure cook the dals with needed water for 3 whistles.
  • Take out the dals from the cooker and smash it well.
  • Heat ghee and fry cashews and keep aside.
  • Roast the Rava in 1 teaspoon of ghee and keep aside.
  • Take a kadai, add ghee  and fry the curry leas, grated ginger, and black pepper powder, and asafetida. Add water and salt, stir well.
  • When its starts boiling, slowly pour the fried Rava in one and stir the water in other hand. So it won’t have any lumps. Stir continuously, till rava is cooked.
  • When the water has almost been absorbed, add the cooked moong dhal and mix well.
  • Heat the ghee and fry the seasonings and add to rava pongal.
  • Serve hot with sambhar and coconut chutney.


Sep 2, 2014

406: Arisi Kurunai Kozhukattai/Steamed Rice Dumplings




This is one of the classics from South India. Healthy and a very filling steamed rice dumplings. It tastes like Uppuma but it is healthier since we use less oil and it is steamed.

Ingredients
Rice Rava                               1 ½ cups (Coarsely ground Rice)
Water                                   3 – 4 cups
Grated coconut                     1 Tbsp.
Salt                                       To Taste

For Seasoning
 Coconut oil                             1 Tsp
Mustard seeds                      1 Tsp
Grated ginger                        1 Tbsp
Chopped green chilies           1 Tbsp.
Chopped curry leaves            1 Tbsp.
Chenna dhal                            1 Tsp.
Urdh dhal                                1 Tsp.
Asafetida powder (hing)        ½ Tsp.


Method:

For Rice Rava Preparation
  •  Wash and soak the raw rice for 30 minutes. Drain the water and spread it on a muslin cloth and allow it to air dry until it is only slightly moist. Grind it coarsely like rava.  Keep aside.


For Kozhukattai Preparation
  • Heat oil in a pan and add mustard, when it splutters, add all other seasonings and sauté for few minutes.
  •  Now add water into it. Once it starts boiling, add the ground rice and grated coconut while stirring it constantly.
  • Now add the salt and Cook till it becomes thick and leaves the side of the pan. Cool it.

  • Make oval shape balls from the cooked mixture.
  • Prepare the idli plates by greasing them with oil. Place the oval shape rice balls in the idli plate and steam cook for 10 minutes.




May 26, 2014

Brown Rice flour Akki Roti





Akki Rotti is a rice-based breakfast item unique to the state of Karnataka, India but extremely popular. Akki means rice in kannada. Rice flour is used to make rotis.
In this recipe I used Brown rice flour. Brown rice flour is a nutritious alternative to white rice flour and is naturally gluten-free. It is high in protein, iron, fiber and vitamin B. Brown rice flour is rich in manganese, which helps in the proper development of bones and cartilage.
  
This Akki roti is more  crispy and very tasty. Enjoy!!
Brown Rice Flour

Ingredients
Brown Rice Flour                      1 ½ cups
Finely chopped Bell pepper        1 no.
Finely chopped Green chilies      3 no.
Grated Ginger                           1 Tbsp.
Grated coconut                          2 Tbsp. 
Cumin seeds                             ½ Tsp.
Plain  curd                                  2 Tbsp.
Finely chopped curry leaves         1 Tbsp.
Finely chopped coriander leaves    1 Tbsp.
Butter                                          1 Tsp.
Oil/ Ghee                                      For required
Water                                      1/2 cup or according to required consistency                      

Method:

  • Lightly grease a mixing bowl with butter. Mix the rice flour, cumin seeds, chopped bell pepper in the bowl till it forms a lightly crumbly mixture.
  • Add a hot water to the mixture and let it stand for 5- 10 minutes.
  • Add green chilies, chopped coriander, curry leaves, grated ginger, plain curd and coconut and mix well with water to form a dough.
  • Slightly looser than the chapatti dough. Keep covered for 10 minutes.
  • When dough is cool enough to handle with bare hands add 1-2 tbsp. of oil and kneed well.
  • Make dough into medium sized balls. Place one of the divided balls on a piece of plastic sheet or a parchment paper and start spreading it out into a large flat disc using your fingers.
  • Preheat the skillet.  Now transfer onto hot skillet and remove the paper. Dribble oil along the sides.
  • Wait till the edges turn golden. Flit it over and cook on other side till golden.
  • Makes crispy, crunchy and remove from heat and serve it right away.
  • Serve hot with coconut chutney, Red bell pepper chutney.

Enjoy

Tips:

  • This Rotis even more lovable are chopped dill, fenugreek greens, carrots.
  • If you want to make this more healthy avoid the ghee and use little oil. But Ghee enhances the rotis taste.




Mar 4, 2014

Mumbai Masala Toast Sandwich

It is raining now, so I thought  about Mumbai Masala Toast Sandwich with a hot cup of chai. Whenever I make this at home I always to remember my Mumbai colony life. Miss you guys.

Mumbai Masala Toast Sandwich is very popular snack across Mumbai. You will find them at all corners and stalls of Mumbai. This is an all in one sandwich packed with proteins, vitamins, and carbs. This is an
easy and quick homemade sandwich recipe. This sandwich is very healthy and nutritious food for kids as well. Learn how to make Mumbai Masala toast at your home.

Ingredients

OatNut Bread Slices                   4 nos.
Butter                                     ½ tsp.
Chat masala powder                  few pinches
Black Salt powder (optional)       few pinches
Black pepper powder                  a pinch

Green Chutney
Mint leaves                              few
Coriander leaves chopped          1/2 cup
Ginger pastes                          ½ tsp.
Green Chilies chopped                4 no.                                             

Blend all the ingredients in a blender to form smooth chutney. Keep aside.

               
Masala Stuffing
Boiled Potatoes                         3 no. (Finely chopped)
Tomatoes                                 1 no (Finely Chopped)
Ginger chili paste                      1 tsp.
Boiled Green Peas                     1/2 cup
Coriander leaves                       2 tbsp. (Finely chopped)
Curry leaves                              few (finely chopped)
Lemon juice                             1 tbsp.
Oil                                           ½ tsp.
Mustard seeds                          ¼ tsp.
Hing                                         few pinches
Turmeric powder                        ¼ tsp.
Sugar                                      ½ tsp.
Salt                                         to taste.

Method:

  • Boil a potato and peel the skin, and chop finely.
  • Heat oil in a pan, add mustard seeds & curry leaves, and let it crackle.
  • Add the tomatoes, ginger chili paste, green peas and sauté it for a couple of minute.
  • Add chopped potatoes, salt, turmeric powder, sugar, lemon juice, coriander leaves and mix all the ingredients well and cook it for few minutes. 
  • When the filling is ready, turn off the flame and let allow it to cool completely.


To Make Sandwich

  • Apply butter and Green chutney both side of the breads.
  • Put 1 tbs.of potato masala in the center of the bread slice and sprinkle pepper powder & chat masala powder on it.
  • Cover with other bread. Grill the sandwich on the stove or electric griddle.
  • When toast is ready slice them into wedges or square.
  • Serve hot with green chutney and tomato ketchup.



Tips

  •  In Mumbai, traditionally they use only white breads. Here for health reason I used Oat Nut bread. You can use any kind of breads.
  • You could make the chutney spicier by adding more chilies.
  • To make the above recipe for kids, add very little or no green chili in chutney as well as in potato masala.

Masala,Sandwich,Toast



Nov 15, 2013

Quinoa Bisi Bela Bath

Quinoa is a fantastic grain—high in protein, gluten-free, and a great source of fiber. Quinoa has become very popular these days due to its health benefits. Originating in South America, its popularity has steadily grown and competes for super grain supremacy with its Mediterranean neighbor, couscous.

Some benefits of Quinoa:
1) Inexpensive
2) Tasty
3) Easy to Prepare
4) Filling
5) Quinoa has a long list of nutritional benefits are:
Rich in proteins, iron, calcium and potassium, copper, and potassium, it helps prevent type2 diabetes, childhood asthma, heart diseases, gallstones and migraines.

I am a huge fan of quinoa. Because of its health benefits, I was determined to make it a regular in my kitchen as well.  I already posted the quinoa Uppuma(click the link) in my blog.  Now here is the simple, wholesome recipe loaded with veggies and proteins.

Learn how to make/prepare  one pot dish, Quinoa Bisi Bele Bath by following this recipe.

Ingredients
Quinoa                                   3/4 cup
Masoor dal                              ¼ cup
Chenna dal                              ¼ cup
Tovar dal                                1 tbsp.
Turmeric Powder                       ¼ tsp.
Bisi Bela Bath Powder               3 tbsp.
Tamarind                                a small lemon size
Ghee                                      1 tbsp.
Curry leaves                             few
Coriander leaves                       for decoration
Water                                      4 to 5 cups
 Salt                                         to taste
Vegetables
Grated ginger                           1 tbsp                                                
Chopped French beans               3 tbsp.
 Chopped Carrot-                       ¼ cup
Green peas                               ¼ cup
Chopped Potato                         2 no.
Chopped Capsicum                   1/4 cup
Curry leaves                               2 stem
Green chilies                              2no
Seasoning:
Oil/ghee                                        1 tsp
Mustard seeds                              1/4tsp.
Red chilies                                     2 no.
Hing                                             ¼ tsp
Dry desiccated coconut                    1 tbsp.
Curry leaves                                  1 stem

 Method:
  • Wash and soak the quinoa In water for 30 minutes. After 30 minutes, drain the water and keep aside.
  • Soak tamarind in water and extract juice. Keep aside.
  • Heat the ghee in kadai; fry the ginger, all chopped vegetables for a minute.
  • Now add the Bisi Bela Bath powder, quinoa and sauté for a minute.
  • Now take a pressure cooker, add quinoa mixture, all dhals, curry leaves, turmeric powder, tamarind extract, salt and water. Pressure cooks it for two whistles.
  • Take out the quinoa mixture and mix it well.
  • Now heat the ghee in a kadai,  add  all seasonings. Let it pop the mustard seeds
  • Now add the quinoa bela bath and mix it well.
  • Decorate with coriander leaves.
  • Serve hot with Zucchini Pachadi.




May 10, 2013

Methi Thepla Roti

Methi Theplas is a very good type of Indian bread which keeps good for a week and especially a healthy travel food. Methi Theplas is one of my favorite Gujarat dishes .It is very easy to cook and nice to eat. This theplas are very good for Diabetic patients.
Ingredients:
Wheat Flour                                     1 cup
 Crushed Green Chillies                      2 no.
Chopped freshly fenugreek leaves        ½  cup
Red chili powder                                1 tsp.
Turmeric powder                                1/4tsp.
Ginger paste                                     1 tsp.
Ajwain                                              ½ tsp.
Jeera powder                                      1/2 tsp.
Hing                                                   2 pinches
Ghee                                                 1 tsp
Curd                                                  1 tsp.
Salt                                                   to taste.
Oil                                                   as needed                                                                          

Method:
  • Remove the fenugreek leaves from the stem and wash thoroughly. Chop the leaves coarsely.
  • Take a wide plate or vessel, put wheat flour.
  • Mix all the ingredients and fenugreek leaves in it.
  • Add a teaspoon of oil and knead it. Keep aside for 30 minutes.
  • Then make even size small balls of the dough. Roll out into disc shape of 5” diameter.
  • Heat the griddle (tawa) on a medium flame. When hot, pour some ghee or oil and roast the Rotis on both sides ,till they are well-cooked.
  • Keep adding ghee/oil at regular intervals till the Methi Roti is golden brown in color.
  • Serve them hot with chutney or curd.


Apr 5, 2013

Quinoa Uppuma



Quinoa is a fantastic grain—high in protein, gluten-free, and a great source of fiber. Quinoa has become very popular these days due to its health benefits. Originating in South America, its popularity has steadily grown and competes for super grain supremacy with its Mediterranean neighbor, couscous. I am a huge fan of quinoa.


Rich in proteins, iron, calcium and potassium, copper, and potassium, it helps prevent type2 diabetes, childhood asthma, heart diseases, gallstones and migraines.


Many foodies have already posted different varieties of quinoa uppuma. Here is my version of quinoa uppuma that I usually prepare at home.


Ingredients:


Quinoa –                                  1 cup
Carrot diced -                            ¼ cup
Potato diced                             2 no
Green Peas                              ½ cup
Bell pepper diced                     1/2no
Ginger chopped                       2 tsp
Lime Juice –                           1 tsp
Chopped Coriander leaves –     1 tbsp
Ghee                                     1 tbsp
Green chili (halved)                 4 no
Salt                                      to taste
Water                                  1 ½ cup


For Seasoning:


Oil                                      2 – 3 tsp 
Curry leaves                         2 stems
Black mustard seeds             1 tsp
Urad dal                               2 tsp
Cashews -                               4 to 5


Method:
  • Roast the quinoa for few minutes. Soak for 10 minutes. Soaking quinoa for some time before cooking will help it cook evenly. You can even soak it for 5 minutes in hot water, if you lack time. After 10 minutes, drain the water and keep it aside.
  • In a pan heat oil and add all seasonings. Let it splutter and then add ginger and all other vegetables. Saute well. Sprinkle a little bit of water on the vegetables. Cover it with a lid and let it cook until the vegetables are half cooked.
  • Add 2 glasses on water add salt according to taste. Let water come to full boil then add quinoa and stir well.
  • Bring it to a boil, lower the flame cover it with lid and let it cook for few more minutes.
  •  Let is cool for 5-10 minutes this will make quinoa fluff up
  •  Sprinkle lemon juice and serve hot.
  •  Finally add ghee and mix it well. Serve hot with Chutney, Pickle, Sāmbhar,Tomato Pachadi, sugar or yogurt.
Cooking Tips


•The seed of quinoa has a coating of saponin that imparts it a bitter taste and is quite toxic. It needs to be soaked for minimum 15 minutes and rinsed under cold running water, to guarantee pleasant and delicate flavor.


•The grain can also be prepared in the same way as boiled rice. Boil 2 cups of water to prepare 1 cup of quinoa and cook it for 15 minutes. Keep it aside to let it absorb water. The size of the seed will increase significantly, with a tender and springy texture










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