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TIFFIN (BREAKFAST)

Aaloo Paratha
Masala Semiya (Vermicilli)

Poori
Rava Idli
Rava Kichidi
Rice Roti
Savoury (hot)Kozhukattai
Vegetable Paratha
Ven Pongal


Aaloo Paratha

Ingredients:
Wheat Flour -2 cups
Butter -1 tsp
Rice flour - 1 cup (for rolling the rotis)
Salt to taste
Potatoes -3
Cilantro (Corriander leaves)for flavour
Green chillies - 3

Directions:
Cook potatoes and mash them to dough form. Chop Green chillies and corriander leaves. Make dough out of wheat flour and salt as for regular roti, to this add the chopped items and the potatoes and knead well with the butter. Roll them on a floured board using rice flour into thick rotis and bake on hot tawa on both sides to golden color. Spread butter if needed. Serve hot with
Peanut Chutney

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Masala Semiya

Ingredients:
Semiya ( Vermicilli) - 2 cups
Chopped Onion - 1/2 cup
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Tomato - 1
Green Pepper - 3
Oil - 2 tsp
Green peas - 1/2 cup
Salt to taste

Recipe Directions
Cook Semiya in 6 cups water with little salt. Drain excess water.
In a pan add oil, Chopped Onion ,Ginger paste ,garlic paste ,Tomato ,peas,green pepper and fry well,add salt to it. Stir well till peas are tender. To this add the cooked semiya and simmer for 10-15 minutes and serve with ketchup.

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Poori

Ingredients:
Wheat flour - 1 cup
Maida - 1/2 cup
Salt to taste
Oil for frying
Milk-1/4 cup

Directions:
In a wide mouth vessel,take both the flours, salt, milk and knead. Add little water if necessary. Knead to a soft dough with 2 tsp oil and leave for an hour. Divide the dough into small balls and roll on a floured board (any flour) to moderate thick Pooris. Deep fry pooris to small balls. Serve withPotato Masala or Channa Masala.

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Rava Idli

Ingredients:
Rava - 1 cup
Grated Carrot - 1/2 cup
Green Chillies - 4
Salt to taste
Corriander leaves , curry leaves for flavour
urad dhal -1/2 tsp
Oil -1 tbsp
Cahewnuts - 5 (break into small pieces)
Mustard - 1/2 tsp

Directions:
Heat oil in a sauce pan,add urad dhal & mustard, allow it to get splitted and then add other ingredients except rava and fry for 5 minutes. Then add the rava and roast till dry. To this add the sour curd and leave it for 1 hr. Pour in idli moulds and cook in steam for 10 - 15 minutes. Serve with Idli sambar & Coconut Chutney

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Rava Kichidi

Ingredients:
Rava ( Sooji ) - 2 cups
Green Peas - 1/2 cup
Grated Carrot - 1/2 cup
Chopped Beans - 1/2 cup
Green Chillies - 3
Salt to taste
Butter -1 tbsp
Chopped Onion - 1/2 cup
Oil -1 tsp
Curry leaves ,Mustard for seasoning

Directions:
In a sauce pan melt 1/2 tbsp butter, then add the oil. To this add the Mustard and allow to split , followed by curry leaves,chopped onion, chillies and fry for 3 miutes. Then add the vegetables and fry for 3 more minutes, to this add 4 & 1/4cups water ,salt and allow it to boil. To the boiled mixture add sooji with constant stirring in low flame. Put in medium flame for 5 minutes, and when it is done add the 1/2 tbsp butter and leave in sim for about 10 minutes. Serve hot with Coconut Chutney

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Rice Roti

Ingredients:
Rice Flour -2 cups
Butter -1 tbsp
Salt to taste
Water - 2 cups

Directions:
Boil two cups of water with salt. To this add the rice flour - 2 cups ( Flour can be added more or less as it depends on the flour's texture, see you get a soft dough form) and stir using a spatula to a dough form. At a stage when your hands could bear the heat of the dough , divide them into small balls. Roll on floured board using rice flour. Bake on hot tawa on bothsides not to golden brown color. Serve hot spreading butter on both sides with Sesame Chutney

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Savory Kozhukattai

Ingredients:
Rice Flour -2 cups
Oil - 1 tbsp
Salt to taste
Water - 2 cups
Chopped Onion - 3/4 cup
Red chillies - 4 -6
Curry leaves, mustard, gram dhal for seasoning
Grated coconut - 1/2 cup

Directions:
In a sauce pan , fry gram dhal , mustard in oil ,when mustard crackles , add curry leaves, red chillies, onion and fry for 3 minutes. To this add the grated coconut and fry for 5 more minutes till they are golden brown in color and keep aside.
Boil two cups of water with salt. To this add the rice flour - 2 cups ( Flour can be added more or less as it depends on the flour's texture, see you get a soft dough form) and stir using a spatula to a dough form. At a stage when your hands could bear the heat of the dough ,add the fried ingredients to this and knead well. Make them in to small balls or any required shapes ( small size ) and cook in a steam vessel like Idli vessel. This will be cooked in 10 minutes.Serve hot with Coconut Chutney

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Vegetable Paratha

Ingredients:
Wheat Flour -2 cups
Butter -1 tsp
Rice flour - 1 cup (for rolling the rotis)
Salt to taste
Grated carrot - 1/2 cup
Oil - 2 tsp
Corriander leaves for flavour
Green chillies - 3
Chopped beans - 1/2 cup
Potato - 1

Directions:
Cook the potato and mash it to dough form. Chop Green chillies and corriander leaves.In a pan fry carrot,green chillies, beans, corriander leaves till they are tender Make dough out of wheat flour and salt as for regular roti, to this add the fried item and the potato and knead well with the butter. Roll them on a floured board using rice flour into thick rotis and bake on hot tawa on both sides to golden color. Spread butter if needed. Serve hot with Peanut Chutney

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Ven Pongal

Ingredients:
Rice - 2 cups
Split Moong dhal - 1 cup
Salt to taste
Water - 6 cups
Black pepper - 3 tsp
Cummin seeds - 3 tsp
Chopped ginger - 2 tsp
Curry leaves for seasoning
Cashewnuts - 15
Oil - 1/4 cup
Ghee - 1/4 cup

Directions:
Soak rice and moong dhal together for 20 miutes. Cook this with salt and 6 cups water in a pressure cooker. This will be done in about 5 - 7 minutes. In a sauce pan , fry pepper, cummin seeds, ginger, cashewnuts, curry leaves in oil & ghee till cahewnuts are golden brown color. Add this to the cooked item and stir well. Serve hot with Coconut Chutney

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