Tiffin

Idli
Ingredients
Par boiled rice 3 cups
Urad dhall 1 cup
Salt 2 t.spoon

Method
Rinse and soak rice and urad dhall seperately in water for 2
hours. Grind the two seperately, and mix them together with salt.
Keep it overnight, before making idlis.

Go to top


Kanjeepuram Idli
Ingredients
Par boiled 3 cups
Urad dhall 2.5 cups
Dry ginger powder 1 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Hing 1/4 t.spoon
Curry leaves
Cooking Oil 6 t.spoons
Ghee 2 t.spoons
Salt 1.5 t.spoons
A pinch of baking soda

Method
Rinse and soak par boiled rice and urad dhall in water for 2
hours. Grind the above coarsley and add hing and salt and
a pinch of baking soda to this.
Keep it overnight so that this will ferment.
Fry pepper, cumin seeds, and curry leaves in oil and ghee. Add
this to the flour. Add dried ginger powder and mix everything
together.
Coat a flat vessal with oil, and pour the idli flour into this
and pressure cook for 45 minutes in low heat without pressure
cooker weight.

Go to top


Aval Dosai
Ingredients
Rice 2 cups
Aval 3/4 cups
Urad dhall 1 tspoon
Salt 1.5 t.spoons
Cooking Oil for making dosas

Method
Rinse and soak rice, aval and urad dhall in water for 1 hour.
Wet grind the above with salt into a nice batter. Keep at room
temperature for 12 hours.
Method to make Aval Dosai:
Spread a big spoon full of the above batter on a hot non-stick
pan, and put 1 t.spoon of oil around it. Close the dosa with a
cover and let it cook for a few minutes. Do not turn the dosa.
Serve it hot with chutney.

Go to top


Vella (Jaggery) Dosai
Ingredients
Wheat flour 1 cup
Rice flour 1/4 cup
All purpose flour (Maida) 1/4 cup
Cream of Rice (Rava) 3 t.spoons
Coconut 1/4 cup finely chopped
Jaggery 1 cup
Cardamom 2 powdered
Ghee 1-2 t.spoons per dosai

Method
Melt jaggery in 2 cups of boiling water and let it cool.
Mix wheat flour, rice flour, rava, maida, cardamon, and coconut
with the melted jaggery, and make a fine batter.
Method to make Vella Dosai:
(Similar to making dosai's/Pan cakes)
Spread a big spoon full of the above batter on a hot non-stick
pan, and put 1 t.spoon of ghee around it. Let it cook on this
side for a few minutes, and then turn over to the other side, and
put 1 t.spoon of ghee around it. Wait till the dosai turns brown.

Go to top


Rava Dosai
Ingredients
Cream of Wheat (Rava) 1 cup
Rice flour 1 cup
All purpose flour (Maida) 1 cup
Pepper 1 t.spoon
Cumin seeds 1 t.spoon
Green chilles 6-8 finely chopped
Ginger 1 small piece finely chopped
Curry leaves finely chopped
Cilantro finely chopped
Salt 1.5 t.spoons
Cooking Oil 1-2 t.spoon per dosai

Method
Mix rava, maida, and rice flour in water to make slightly watery
batter.
Add all the other ingredients except oil, to the above batter.
Keep this batter in room temperature for atleast 20 minutes
before making dosas.

Go to top


Kali Kanzi Dosai
Ingredients
Rice 2 cups
Coconut grated 1/2 cup
Coconut oil
Salt 1/2 t.spoon

Method
Wet grind rice, coconut and salt finely.
Mix 4 t.spoons of the ground flour with 1/2 cup of water, and
bring this to a boil and mix it with the remaining dosa flour.
Make regular dosas with coconut oil.

Go to top


Ordinary Adai
Ingredients
Thuvar dhall 2 cups
Channa dhall 1 cup
Urad dhall 1/2 cup
Moong dhall 4 t.spoons
Cream of Rice 1.5 cups
Red chillies 8
Green chillies 4
Hing 1/4 t.spoon
Salt 1.5 t.spoon
Cooking oil for making addai

Method
Rinse and soak thuvar dhall, channa dhall, urad dhall, moong
dhall, and cream of rice together in 6 cups of water.
Grind the above coarsely with salt, hing, green chilles
and red chillies.
Method to make Addai:
(Similar to making dosai's/Pan cakes)
Spread a big spoon full of the above batter on a hot non-stick
pan, and put 1 t.spoon of oil around it. Let it cook on this
side for a few minutes, and then turn over to the other side, and
put 1 t.spoon of oil around it. Wait till the addai turns brown.
Serve it hot with any chutney, or with some jaggery.

Go to top


Thaval Adai
Ingredients
Rice 2 cups
Channa dhall 3/4 cup
Thuvar dhall 3/4 cup
Urad dhall 1/2 cup
Red chillies 6
Cumin seeds 1/2 t.spoon
Pepper 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Curry leaves
Oil 2 t.spoons
Ghee 2 t.spoons

Method
Rinse and soak rice, channa dhall, thuvar dhall, and urad dhall
in water for 1 hour. Wet grind the above coarsley with red
chillies and salt.
Heat oil and ghee in a pan, and add cumin seeds, pepper, hing,
and curry leaves, and mix it with the batter.
Make them similar to addai's.

Go to top


Peseret
Ingredients
Whole Moong dhall 2 cups
Rice 4 t.spoons
Onions 3 finely chopped
Green chillies 6 finely chopped
Red chillies 2
Ginger small piece
Cumin seeds 1/2 t.spoon
Cilantro 1 bunch finely chopped
Salt 1.5 t.spoons
Cooking Oil for making peseret

Method
Rinse and soak whole moong dhall and rice in water for 4 hours.
Grind the above with green chilles, red chillies, ginger, cumin
seeds, salt and little onion.
Fry the remaining onions in oil and keep them aside.
Make the peserat like dosas, and put a spoon full of onions on
the dosa and fold the dosa before serving. Serve with corriander
chutney or onion chutney.

Go to top


Poori Masala
Ingredients
Wheat flour 2 cup
Rava 3 t.spoons
Salt 1/4 t.spoon
Cooking Oil for frying

Method
Soak rava in little water for 15 minutes.
Knead wheat flour, rava and salt to a fine dough.
Make small balls, pat it on little wheat, and make thin crust
with a rolling pin and deep fry in oil.

Go to top


Urad Dhall Poori
Ingredients
Wheat flour 1 cup
All purpose flour (Maida) 1 cup
Urad dhall 1/2 cup
Green chillies 2-3
Cumin seeds 1/4 t.spoon
Salt 1/4 t.spoon
Cooking oil for frying

Method
Soak urad dhall in little water for 10 minutes.
Grind the soaked urad dhall, green chillies, cumin seeds, and
little salt coarsely with less water. Make small balls and keep
them aside.
Fry the ground masala in little oil until the flavour comes out,
for 5-10 minutes.
Knead wheat flour, all purpose flour, 2 t.spoons cooking oil,
and salt to a fine dough.
Make small balls, pat it on little wheat, and make thin crust
with a rolling pin and stuff 1 masala ball and roll it into a
thin crust and deep fry in oil.

Go to top


Rava Uppma
Ingredients
Rava (Cream of Wheat) 2 cup
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Channa dhall 1/2 t.spoon
Hing a small pinch
Green Chillies 3
Ginger a small piece
Curry leaves a few washed
Ghee 1 t.spoon
Cooking oil 3 t.spoons
Salt 3/4 t.spoon

Method
Dry roast rava in a pan for a 5 minutes and keep it aside.
Boil 3 1/2 cups of water.
Fry mustard, urad dhall, channa dhall, hing, green chillies,
ginger, and curry leaves in oil. Add the boiling water to the
above, and let it boil. Now add salt, ghee, and 1 t.spoon
cooking oil. After a few minutes add the roasted rava, and
stir it continously until the rava gets cooked (approx. 5-10
minutes).

Go to top


Vegetable Rava Uppma
Ingredients
Vegetables - onions, carrot, peas, potatatoes, bell pepper,
beans, and cauliflour washed and chopped
Rava (Cream of Wheat) 2 cup
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Channa dhall 1/2 t.spoon
Hing a small pinch
Green Chillies 3
Ginger a small piece
Curry leaves a few washed
Ghee 1 t.spoon
Cooking oil 3 t.spoons
Salt 3/4 t.spoon

Method
Dry roast rava in a pan for a 5 minutes and keep it aside.
Boil all the vegetables with 1/2 t.spoon salt.
Boil 3 1/2 cups of water.
Fry mustard, urad dhall, channa dhall, hing, green chillies,
ginger, and curry leaves in oil. Add the boiling water to the
above, and let it boil. Now add vegetables, salt, ghee, and 1
t.spoon cooking oil. After a few minutes add the roasted rava,
and stir it continously until the rava gets cooked (approx. 5-10
minutes).

Go to top


Kichidi
Ingredients
Vegetables: Tomatoes 2, Onions 1, Peas 1/2 cup washed and chopped
Cream of Wheat (Rava) 2 cups
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Ginger a small piece
Green chilles 4
Cloves 2
Turmeric 1/4 t.spoon
Cashew 1/4 cup
Cilantro washed and chopped
Curry Leaves a few
Lemon juice from 1/2 lemon
Cooking Oil 3 t.spoon
Ghee 2 t.spoon
Salt 1.5 t.spoon

Method
Fry mustard, urad dhall, channa dhall, green chilles, ginger,
curry leaves, and onions in oil. When onions turn light brown,
add turmeric, salt, chopped tomatoes, and peas, and let it cook
for a few minutes. Now add 4 cups of water to the above, and let
it boil for a few minutes. Add 2 t.spoons of ghee and 1 t.spoon
of cooking oil to the above. Now add rava, and keep stirring
until the rava gets cooked.
Dry roast cloves and pound it well, and add it to the above.
Roast cashews in little ghee and add it to the above.
Garnish with chopped cilantro, and squeeze some lemon juice.

Go to top


Aval Uppma
Ingredients
Aval 2 cups
Tamarind paste 3/4 t.spoon
Red chillies 4
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Methi 1/4 t.spoon
Hing a small Pinch
Turmeric a small pinch
Curry leaves a few
Cooking Oil 3-4 t.spoons
Salt 1/2 t.spoon

Method
Soak aval, salt, and turmeric for 10 minutes in little water.
Fry mustard, hing, red chillies, channa dhall, urad dhall, and
curry leaves in oil. Add 1 cup of water, little salt, and
tamarind paste to the above and let it boil for a few minutes.
Now add the soaked aval to this and simmer the stove, and stir it
well for just 5 minutes.Dry roast methi and powder it and add it
to the uppma.

Go to top


Rice Uppma Method 1
Ingredients
Cream of rice 2 cups or 2 cups coraseley grounded rice
Thuvar dhall 1/4 cup
Methi 1 t.spoon
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Red chillies 5
Hing a small pinch
Coconut grated 1/4 cup
Coconut oil 3 t.spoon
Ghee 1 t.spoon
Curry leaves a few
Salt 1 t.spoons

Method
Grind thuvar dhall, methi, and rice (don't grind if you are
using cream of rice) corasely and keep it aside.
Fry mustrad, urad dhall, channa dhall, red chilles, hing,
and curry leaves in coconut oil. Add 4 cups of water to the
above and let it boil for 10 minutes. Now add salt, coconut,
and the ground mixture and pressure cook this for 10-15 minutes.

Go to top


Rice Uppma Method 2
Ingredients
Cream of rice 2 cups
Thuvar dhall 4 t.spoons
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Red chillies 2+1
Hing a small pinch
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Curry leaves a few
Coconut grated 1/2 cup
Salt 3/4 t.spoon
Cooking oil 2 t.spoon
Coconut oil 3 t.spoon

Method
Dry grind pepper, cumin seeds, thuvar dhall, and 2 red chilles
coarseley.
Fry mustrad, urad dhall, channa dhall, 1 red chilles, hing,
and curry leaves in coconut oil. Add 4 cups of water to the
above and let it boil for 10 minutes. Now add salt, coconut,
cream of rice, and the ground masala and pressure cook this
for 10-15 minutes. Add 2 t.spoons of coconut oil to this and mix it well.

Go to top


Tamarind Uppma
Ingredients
Cream of rice 2 cups or rice rava
Tamarind paste 1 t.spoon
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Methi 1/2 t.spoon
Hing a small pinch
Red chillies 6
Turmeric 1/4 t.spoon
Curry leaves
Cooking Oil 4 t.spoons
Salt 1 t.spoon

Method
Dry roast methi, and grind it into a powder and keep it aside.
Fry mustard, urad dhall, channa dhall, hing, red chillies, and
curry leaves in oil. Add 6 cups of water to the above and let it
cook for sometime, and now add turmeric, salt and tamarind paste,
and let it cook for sometime. Now add cream of rice and keep
stiring until cream of rice gets cooked. Finally add the ground
methi powder.

Go to top


Moor Kali
Ingredients
Rice flour 1 cup
Butter milk 2 cups
Hing a small pinch
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Green Chilles 6-8
Curry leaves a small bunch
Vetha Mulaka (dried red chilles in buttermilk) Optional
Cooking oil 2 t.spoon
Salt 3/4 t.spoon

Method
Make a batter with rice flour, butter milk, and salt.
Fry mustard in oil and wait till it splatters, then add urad
dhall, hing, curry leaves, vetha mulaka, and green chilles, and
wait for a few minutes, and then add the rice flour batter. Keep
stirring until the rice flour gets cooked, usually takes about
10 minutes.

Go to top


Coconut Aval
Ingredients
Aval 2 cups
Coconut 1/2 cup grated
Coconut oil 2 t.spoons
Ghee 1 t.spoon
Mustard 1/4 t.spoon
Channa dhall 1/2 t.spoon
Urad dhall 1/2 t.spoon
Red chillies 2
Green chillies 2
Curry leaves a few
Cashews
Hing a small Pinch
Salt 1 t.spoon

Method
Soak aval, salt in 1/4 cup of water for 10 minutes.
Fry mustard, urad dhall, channa dhall, hing, curry leaves, red
chillies, chopped green chillies, and coconut in coconut oil
until coconut turns slightly brown. Add soaked aval to the
above, and simmer the stove and stir it well for 5 minutes.
Roast cashews in litte ghee, and add it to the above.

Go to top

Pickles | Mango Pickles | Lemon Pickles | Tomato Pickles | Tamarind Pickles | Pickles Indian

Lemon Pickle Method 1IngredientsLemon 6 small or 4 largeRed chilli powder 1/2 cupTurmeric powder 1/4 t.spoonMethi seeds 1/2 t.spoonMustard 1/4 t.spoonHing 1/4 t.spoonSalt 1/4 cupCooking oil 1/4 cupMethodCut lemon into small dices, add salt, turmeric, and keep it aside for 4-5 days. Add red chilli powder to this lemon and mixit well.Roast methi seeds and dry grind it and keep it aside.Heat oil in a pan, and add mustard, and hing and let it cool.When the above oil becomes room temperature, mix it with the lemon, and add the roased methi powder.
Go to top
Lemon Pickle Method 2IngredientsLemon 6 small or 4 largeGinger big piece peeled and finely choppedGreen chillies 15 choppedTurmeric powder 1/4 t.spoonMethi seeds 1/4 t.spoonMustard 1/4 t.spoonHing a small pinchSalt 2 t.spoonCooking oil 2 t.spoonMethodCut lemon into small dices, add salt, turmeric, and keep it asidefor 4-5 days. Add red chilli powder to this lemon and mixit well.Roast methi seeds and dry grind it and keep it aside.Bring 2 cups of water to a boil and add this to the soaked lemon.Fry mustard, hing, green chillies, and ginger in oil and add thisto the lemon.Add the roasted methi powder when the above is cool (ie) room temperature.
Go to top
Tomato ThokkuIngredientsTomato 1 poundChilli powder 1 t.spoonMethi powder 1/4 t.spoonSalt 1.5 t.spoonMustard 1/4 t.spoonHing 1/4 t.spoonTamarind paste 1/2 t.spoonOil 6 t.spoonsMethodBlend tomatoes and let it boil until it becomes a thick paste.Fry mustard, hing, chilli powder, and roasted methi powder in6 t.spoons of oil, and add this to the boiling tomato paste.Add salt and tamarind paste and let it cook for a few minutes.
Go to top
Mango ThokkuIngredientsMango 1 large or 2-3 smallChilli powder 1/2 cupTurmeric powder 1/2 t.spoonRoasted Methi powder 1/2 t.spoonMustard 1/2 t.spoonHing 1/2 t.spoonCooking oil 1/2 cupSalt 4 t.spoons (or) approx 1/4 cupMethodPeel mango and grate it and keep it aside.Heat oil in a pan and add mustard, hing, turmeric powder, and when the mustard splatters, add the grated mango, and keep stirring for 20-25 minutes till the oil seperates out. Now addchilli powder, and roasted methi powder and stir for just 5 minutes.
Go to top
Mango PickleIngredientsMango 1 large or 2-4 smallRed chilli powder 1/2 cupTurmeric powder 1/4 t.spoonMethi seeds 1/2 t.spoonMustard 1/4 t.spoonHing 1/4 t.spoonSalt 1/4 cupCooking oil 1/4 cupMethodCut mango into small dices, removing the pitt, add salt, turmeric, and keep it aside for 4-5 days. Add red chilli powder to this mango and mix it well.Roast methi seeds and dry grind it and keep it aside.Heat oil in a pan, and add mustard, and hing and let it cool.When the above oil becomes room temperature, mix it with the mango, and add the roased methi powder.
Go to top
Tamarind and Chilli PickleIngredientsGreen chillies 20-25 slit length wiseTamarind small lemon sizeSalt 1/4 cupCooking oil 4-5 t.spoonsTurmeric powder 1/4 t.spoonHing 1/4 t.spoonMethodExtract concentrated tamarind juice or mix tamarind paste andwater and keep it aside.Heat oil in a pan, and fry musturd, hing, turmeric, and greenchillies, and keep frying for 5-10 minutes.Now add the extracted tamarind juice and let it boil for 5-10minutes, then add salt and keep stirring for another 5-10 minutes.
Go to top