Showing posts with label Tiffins. Show all posts
Showing posts with label Tiffins. Show all posts

July 05, 2018


Small red onion - 1 (chopped)
Green pepper - 1/2 (seeded and diced)
Salsa - 2 jars (300 gms)
Eggs  -8 (lightly beaten)
Jalapeno peppers - 1/4 cup (sliced)
Butter - 1 tbsp
Corn tortillas - 4
Cheddar  cheese - 1/2 cup (grated)
Sliced green onion
Sliced jalapeno peppers 
Chopped fresh cilantro or parsley
Oil - 2 tsp


  • Heat oil in medium saucepan. Saute onion and green pepper in oil.
  • Add salsa and simmer uncovered, about 10 minutes. remove sauce from heat.
  • In a bowl, mix eggs and jalapenos. In a large skillet melt butter over medium heat.
  • Scramble egg mixture in butter until eggs are cooked but still moist.
  • Dip tortillas in salsa mixture until soft. 
  • Spoon 1/4 of the scrambled eggs down center of each tortilla; roll up and place enchilada, seam side down, in a casserole dish.
  • Repeat with each tortilla.
  • Reheat remaining sauce to boiling.Pour evenly over enchiladas and sprinkle with cheese.
  • Place under broiler, 4" from heat source, until cheese melts.
  • Garnish with onion, jalapenos and cilantro.

June 16, 2018


Rice - 500 gms
Urad dal - a handful
Tuvar dal - a handful
Channa dal - 2 handfuls
Sour buttermilk - 1 glass
Ginger - 1" piece
Garlic flakes - 4
Asafoetida - a pinch
Green chillies - 6
Coriander leaves - small bunch
Baking soda -1/2 tsp mixed with 1 tsp oil
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1 tsp
Curry leaves - few
Til - 2 tbsp
Salt and chilli powder to taste


  • Wash and soak the rice and dals separately for 6 hours.
  • Drain and grind the rice and the dals together coarsely.
  • Add buttermilk and keep aside for 10 hours.
  • Grind together ginger, garlic and chillies and mix into the batter along with soda and coriander leaves.
  • Heat 4 tbsp of oil; add asafoetida, curry leaves, fenugreek, cumin and mustard seeds and allow them to crackle.Pour this over the batter along with salt and chilli powder. Mix well.
  • Now take a greased thick bottom pan, pour the batter and level the surface and sprinkle til on top.
  • Cover tightly, place a griddle or tava over the lid, put live coals in it and cook over a slow fire for 20 minutes or until the top turns into golden.
  • Cut into slices and serve with sweet chutney.
  • Or you can bake it in a moderate oven,

May 01, 2018


Rice flour - 125 gms
Maida - 75 gms
Besan - 60 gms
Sour curd - 125 ml
Salt to taste
Chilli powder - 2-3 tsp
Baking soda - a apinch
Asafoetida - a pinch
Curry leaves - few
Green chillies - 7-8
Ginger - small piece
Mustard seeds - 1 tsp

  • Mix all the flours, salt, chilli powder and baking soda. Add curd and enough water to make a thick batter. (neither too thick nor too watery). Add asafoetida water, chopped green chillies, ginger and curry leaves.
  • Heat 2 tsp of oil and fry mustard until it splutters; then pour into batter.
  • Let it stand for 3 hours.
  • Heat oil in a wide shallow pan, drop big ladleful of batter and make a round pan cake.
  • Let the underside cook to a golden brown. Prick it in two or three places with a fork.
  • Turn and prick that side also with a fork and cook to a golden brown.
  • It has a crisp crust and the inside will be sponge and soft.

February 28, 2018


Bread  -12 slices
Onions - 2 (chopped)
Tomatoes - 2 (chopped)
Green chillies  - 4 (chopped)
Ginger - 1/2 tsp (grated)
Turmeric - 1/4 tsp
Chilli powder - 1/2 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Channa dal -1/2 tsp
Oil - 2 tsp
Curry leaves -  few


  • Break the bread into small pieces.
  • Heat oil in a pan; add mustard seeds, channa dal and curry leaves and allow them to splutter.
  • Add chopped onion, ginger, chillies and cook till onions are soft.
  • Then add tomatoes, salt, turmeric and chilli powder.
  • Cook for 2-3 minutes then stir in bread pieces.
  • Cook another 2-3 minutes and serve hot.

February 10, 2018


Maida - 1 cup
Wheat flour - 1 cup
Cumin powder - 1 tsp (coarsely pound)
Pepper - 1 tsp (coarsely powdered)
Salt to taste
Ghee-  2 tbsp
Oil for frying


  • Mix all the ingredients together. Add enough water to make stiff dough.
  • Cover and keep aside for 15 minutes.
  • Knead again and divide into small balls. Roll them into round discs.
  • Make holes with needle and deep fry in hot oil till crisp and golden.
  • Serve hot or cool. Store in airtight container.

February 02, 2018


Quicker oats - 1/2 cup
Mustard seeds - 1/4 tsp
Asafoetida  - pinch
curry leaves  -5-6
Tamarind pulp - 2 tsp
Tomato - 1 (finely chopped)
Roasted cumin powder - 1/4 tsp
Coriander powder - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)
Salt and pepper to taste

  • Dry roast the mustard seeds, asafoetida and curry leaves in a pan.
  •  Boil 2 cups of water, add tamarind pulp, tomato, garlic, cumin powder, coriander powder, salt and pepper and coriander leaves in the same pan.
  •  Let it simmer for 2 minutes. Add quicker oats and cook for 3 minutes. 
  • Garnish with chopped green chilli and serve hot.

November 21, 2017


Raw rice - 1 cup
Coconut  -1/2
green chillies - 7-8
Sour curd - 1 cup
Onion - 1 (chopped)
Salt to taste
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Oil - 2 tbsp

  • Soak rice for 2 -3 hours. then wash and grind along with grated coconut and green chillies to make coarse rawa consistency.
  • Add sour curd and salt and mix well. it should be like dosa batter consistency.
  • Heat the oil in kadai, add urad daal.channa dal, mustard seeds and curry leaves. Fry them for few seconds.
  • Add chopped onion and fry till they are transparent.
  • Add the batter and stir constantly in medium flame till it is cooked.
  • Serve hot.

November 02, 2017


Rice rawa - 3 cups
Milk - 3 cups
Water - 3 cups
Grated coconut - 1 cup
Sugar - 1 tsp
Salt to taste
cardamom powder - 1/2 tsp


  • Mix milk and water together.
  • Soak rawa in milk mixture for 30 minutes.
  • Add remaining ingredients to it.
  • Take small 6 plates and evenly distribute the mixture. Place them in Idli stand and steam cook for 20-25 minutes until done.
  • Cool and cut into pieces.
  • Serrve with chicken or mutton curry.

September 18, 2017


Rice - 1 cup
Chana dal - 1/4 cup
Arhar dal - 1/4 cup
Urad dal - 1/4 cup
Moong dal - 1/4 cup
curd -1 cup
green chillies - 3 (chopped)
Salt to taste
Oil - 3 tbsp
Asafoetida - 1/4 tsp
Fenugreek and mustard seeds - 1/4 tsp each
(ground coarsely)
Chilli powder  -1 tsp
Turmeric - 1/4 tsp
Jaggery - 1 tbsp
Baking soda - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)

  • Wash and soak the rice and dals for 6-8 hours.Drain and grind coarsely like semolina.
  • Add chopped chillies, beaten curd and salt; mix well. let it stand for 3-4 hours to rise.
  • Heat oil, add asafoetida, ground powder, chilli and turmeric powders and fry lightly,
  • Grind jaggery and add to the mix along with fried powders and soda when ready to bake.
  • Stir briskly and pat in the batter in a greased pie dish and bake in a preheated oven for about 40-45 minutes.
  • Cut into big chunks and serve hot garnished with chopped coriander along with glasses of buttermilk which is very refreshing.

September 11, 2017


Rice flour - 2 cups
Onion -1 (finely chopped)
Fresh coconut - 2 tbsp(grated)
Carrot - 1 (peeled and grated)
Green chillies- 5-6
Coriander leaves- 1 tbsp (chopped)
Salt to taste
Warm water 


  • Grind coconut. green chillies and salt together to make fine paste.
  • Mix all the ingredients in a bowl except oil and warm water.
  • Use enough warm water to make dough. Divide into 8 portions.
  • Grease little oil to the pan; take one portion,put it on center of the pan.Press it evenly to make thin round roti.
  • Put few holes in the center,add oil in and around and then place the pan on fire.
  • Cook both  sides in medium flame till done.
  • Remove and let the pan cool for making another roti or use another pan.

September 09, 2017


Bajra - 2 cups
Par boiled rice - 1 cup
Tuvar dal - 1 cup
Rock salt - 2 tsp
Cooking soda - 3/4 tsp
Oil -  3 tbsp
Mustard seeds - 1/2 tsp


  • Soak bajra and rice together for 4 hours in enough water.
  • Soak dal separately for one hour.
  • Grind dal to smooth frothy paste. And grind bajra-rice mixture to coarse rawa consistency.
  • Mix both together with salt. Allow to ferment for overnight.
  • Heat the oil in a small pan, add mustard seeds and allow them to crackle.
  • Pour this over batter and mix it with soda.
  • Grease the idli plates and fill the moulds with batter and steam cook for 10 minutes until done.
  • Serve hot with chutney.

September 08, 2017


raw rice - 1 cup
Ripe banana - 1 big size
grated jaggery  - 1 cup
Cardamom powder- a pinch
Oil and ghee for frying


  • Soak rice for 2-3 hours. Wash and grind to smooth paste by using enough water.
  • Add banana and jaggery and grind once again for few minutes.
  • Mix cardamom powder and little baking soda if necessary.
  • Heat the paniyaram pan and drop little oil or ghee in each mould and fill the batter in each mould.
  • Cook in low flame until golden then turn carefully and cook other side until golden.
  • Serve hot.

August 22, 2017


idli batter  - 3 cups
Sugar - 1 cup
Raisins - 25 gms
Anjeer - 25 gms (cut into pieces)
Dry fruits of your choice - 25 gms (chopped0
cardamom powder - 1/2 tsp

  • Put sugar and 1/2 cup water in pan and bring to boil. when the sugar is completely dissolved add raisins, anjeer, dry fruits and cardamom powder.Cook another 2 minutes and switch off the flame. Let it cool.
  • Add sugar syrup the idli batter and mix well. Grease the idli plates with little ghee or oil and pour enough batter in each mould.
  • Steam cook for 10 -12 minutes or until done.
  • Serve hot. 

August 16, 2017


Urad dal – 50 gms
Parboiled rice – 200 gms
Raw rice- 200 gms
Salt to taste
For the tempering:
Oil – 2 tsp
Mustard seeds – ½ tsp
Onions – 50 gms (chopped)
Grated coconut – ½
Green chillies – ½ tsp (chopped)
Curry leaves – few

  • Soak both the rice varieties and urad dal in water for 2 hours.
  • Drain and wash in running water twice.
  • Grind to a smooth paste, adding adequate water for a pouring consistency.
  • Rest the batter to ferment for 5-6 hours in a warm place.
  • Heat oil and crackle mustard seeds, add chopped onions, grated coconut, chopped green chilli and curry leaves. Saute and set aside.
  • Add the tempering and salt to the batter.
  • Pour the batter in the preheated, oil greased kuzhi paniharam kadai (concave griddle) and cook till done.
  • Turn over the dumpling from the griddle and serve with tomato chutney.

July 19, 2017


flour - 100 gms
Milk or milk and water - 225 ml
Pinch of salt
Egg - 1
Oil for frying


  • Sieve flour into a bowl and add salt.
  • Make a well in the center and stir in beaten egg and half the milk, mixed together.
  • Beat lightly with wooden spoon for few minutes.
  • Add the remaining milk, mix until batter is smooth.
  • Cover bowl and allow to stand in a cool place for one hour before using, if possible.
  • Melt fat or oil in a thick frying pan and, when very hot, pour off excess fat.
  • Pour about 2 tbsp of the batter or just enough to cover the bottom of the pan and cook over medium heat until set.
  • Turn and cook other side until a golden brown.
  • Repeat until the rest of batter is used.

April 30, 2017


Idlis - 2 (cut into 4 each)
Mixed vegetables - 200 gms 
(peas, carrots, french beans and potatoes)
Raisins - 1 tbsp
Ghee - 3 tbsp
Onions - 2 (chopped)
Ginger - 1 tsp (finely chopped)
Yoghurt - 1/2 cup (hung)
Cashew nut paste - 1 tbsp
Poppy seeds - 2 tsp
Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Green chilli - 1 (chopped)
Coriander seeds  - 1 tsp
Cumin seeds - 1/2 tsp
Tomato puree - 2 tbsp
Salt to taste
Garam masala - 1/2 tsp

For Garnishing:
Coriander leaves (chopped)
Cream - 1/2 cup


  • Cube the carrots, string the beans and dice them. Dice the potatoes.
  • Parboil all the vegetables including the peas.
  • Grind together cashew nut paste, poppy seeds, coriander seeds, cumin and green chilli to a fine paste.
  • Heat oil and fry onions till they are light brown. Add chilli powder and turmeric and fry for a few seconds.
  • Add ginger, tomato puree and fry again till the oil separates.
  • Add the ground paste, salt and yoghurt.
  • Cook till the oil separates again. Add the idlis, parboiled vegetables, raisins, one cup of water and cook for 5 minutes over a low flame.
  • Remove from flame, sprinkle garam masala and stir in cream.
  • Garnish with chopped coriander leaves and serve hot.

April 27, 2017


Rice flour  -300 gms
Pinch of salt
Fresh coconut - 50 gms (grated)


  • Knead rice flour with salt and 2 tbsp of hot water to make a soft dough, ensuring that lumps do not form.
  • Press the dough through a vermicelli press to make individual little round mounds and steam in a cooker for 15 minutes.
  • Remove and serve with grated coconut on top.

April 26, 2017


Dalia (wheat rawa) - 1 cup
Vegetables  - 1/2 cup
(beans, carrots and peas)
Buttermilk- 1 cup
Spinach - 1/2 cup (chopped)
Green chillies - 4-5
Tomato puree -  2 tbsp
salt to taste
Curry leaves - few
Mustard seeds - 1/2 tsp
Oil - 1 tbsp


  • Soak the dalia in buttermilk for one hour.
  • Cut the vegetables in small pieces.
  • Heat the oil in pan; add mustard and curry leaves and allow them to splutter.
  • Add chopped vegetables, spinach and cook in low flame till they are almost tender.
  • Add tomato puree, salt and stir for one minute.
  • Then add dalia and 1 cup of water; mix and cover with lid.
  • Cook in low flame till done.
  • Serve hot or warm with curd or chutney.

February 06, 2017


Rice rawa - 1 cup
Moong dal - 1 cup
Grated coconut - 1 tbsp
Green chillies - 4
Red chillies -3
Ginger  - small piece
Oil -1 tbsp
Cumin seeds - 1/4 tsp
Mustard seeds -1/2 tsp
Curry leaves - few


  • Heat the oil in pan, add red chillies, cumin, mustard and curry leaves; allow them to fry.
  • Then add chopped ginger and green chillies. soaked moong dal and stir fry for 3 minutes.
  • Add 2 cups of water with salt and bring it to boil.
  • When it starts boiling add grated coconut and rawa. Mix well.
  • Cook in very low flame until done.
    Serve hot with chutney.

January 30, 2017


Jowar (white millet) - 3 cups
Urad dal -1 cup
fenugreek seeds - 1 tsp
Salt to taste


  • Clean, wash and soak the urad dal, jowar and fenugreek seeds for 8 hours.
  • Wash and grind the dals till smooth with sufficient water.
  • Cover and keep aside for 8 hours to ferment.
  • Add the salt to the batter and mix well.
  • Grease the idli plates with little oil. Pour the batter into plates and steam cook for 10-15 minutes.
  • Serve hot with chutney and sambar., pub-6783067284749878, DIRECT, f08c47fec0942fa0