Category: Easy LunchBox Series.

Brisk Breakfast · Easy LunchBox Series. · No Need of Onions!!! · Snacks & Tiffin Items

Quick & Easy Idli Upma.(Upma snack made from idlis and seasoning with spices.)

Shoba13 Comments

 

 

 

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In my school days when I was a little girl, one of the things I used to hate was Idlis. I guess, I always felt that the Idlis by themselves have no taste whatsoever and derive the overall effect, by what goes on the side. Even today I feel its true. So whenever Amma used to pack idlis for lunch, some how she would find that the would come back completely untouched,with a nice sprinkling of sand on them!!! Whenever she would ask me, It seems I would tell her that when my friends were playing, the sand got in to the box!!! Now when I think about it, I realize how naive I must have sounded. Did I assume her also to be so naive??? This would happen ever often, that finally she stopped giving me Idlis for lunch.

Much later, when I was at the hostel for my post graduation, I realised how heavenly  Idlis can be!!! There used to be this “Mobile” Idli Shop near my college hostel. He would simply take a plastic plate, grab a piece of banana leaf and place three piping hot idlis on them and serve them with a side of sambar and coconut chutney. My joy knew no bounds and I was so tired of the hostels spicy greasy food, I welcomed simple Idlis. I knew that they could never upset my stomach. It was always a safe bet. Many days,we would pack a few extra idlis and bring them to the hostel to make Idli Upma the next day. As I was making them for breakfast this morning, I remembered lessons that life had taught me , with the humble “Idlis” over the years….

INGREDIENTS:

3-4 Leftover Idlis.

1/2 Onion Chopped fine.

Salt

1/2 spoon of Red Chilli Powder.

1 1/2 – 2 spoons of Idli Gunpowder or Idli Molagapodi.

1/4 spoon of Karuvepalai Podi or Curry Leaves Powder.

Seasoning:

A spoon of oil, mustard seeds, broken urad dhal, curry leaves, hing.

PREPARATION:

  • Crumble the Idlis in to little bite sized pieces and set aside spread out on a plate. If you feel that the Idlis are a little dry and rough, sprinkle a teeny bit of water and pop it in the microwave for 2 minutes.
  • When the Idlis are still hot, sprinkle a tad more of salt, red chilli powder and hing.
  • In a kadai, add a spoon of oil and when its hot, add the urad dhal, mustard, hing and curry leaves.
  • When the mustard splutters, immediatelyadd the chopped onions and give it a quick stir and allow to slightly become a pinkish brown.
  • Add the  the crumbled and spiced  pieces of Idlis.
  • Allow to stir well and let the powders mix well.
  • After a few minutes, add the spoon of Idli Molagapodi as well as the Karuvepalai Podi and mix in it.
  • Allow 2 minutes for them to mix well and switch iff heat.
  • Serve Hot garnished with curry leaves and a dollop of ghee for the kids!!!

HINT:

Another version is to saute onions after seasonings, before adding the crumbled Idlis. Personally, I dont prefer it as I add the Molagapodi to it. But that gives a completely different tryst to the taste.

Easy N Tasty Idli Upma being sent to Divya`s Show Me Your Breakfast Event at her blog.

Easy LunchBox Series. · Kerala / Palakkad Recipes. · No Need of Onions!!! · Snacks & Tiffin Items

Tamarind Sevai (Real Rice Sevai flavoured with tamarind and spices)

Shoba6 Comments
Tamarind Sevai.
Tamarind Sevai.

I had already posted Tamarind Sevai or Puli Sevai in my previous post using rice sticks. But having actually made the fresh Sevai, I decided to go all the way and flavour it with tamarind just like I normally do. There are days, when you really go through the pantry, wondering what to cook, and to get it done with. On those days I simply flavour rice sticks with some home made “pulikachal” or even the store bought 777 variety. It does taste great with the baked vegetable chips from Trader Joes my favourite store!!! Today was one of those days when I really enjoyed my cooking and dedicated myself to it. I do really love to cook and put my heart in to making it for my loved ones…Those days there are no shortcuts and mishaps – It`s traditional cooking and the taste is pretty delectable.

INGREDIENTS:

Prepared Sevai.

A small gooseberry shaped tamarind ball soaked in 3 spoons of water and warmed.

3-4 red chillies.

Curry Leaves.

A pinch of salt.

Hing.

Oil & Mustard for seasoning.

PREPARATION:

  • In the mixer, grind soaked tamarind, red chillies, salt and hing to a fine paste.
  • In a kadai, add a spoon of oil and when hot, add mustard, curry leaves and this ground paste.
  • Saute the paste in the oil until its well cooked. As the tamarind is used raw this helps in cooking the ground paste.
  • When well done, switch off the stove and add the sevai.
  • Moderation on the salt is required as the Sevai already has the salt in it.
  • Alternatively, if you have store bought pulikachal mix simply mix it in to the cooked sevai and add some seasoning with mustard and curry leaves for added flavour and moisture.
  • Enjoy hot Puli Sevai with Appalam or Chips or just like that!!!

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Brisk Breakfast · Easy LunchBox Series. · Snacks & Tiffin Items

Kuzhi Paniyaram ( Delicious Chettinad Speciality made from Dosa Batter)

Shoba11 Comments
Delicious Kuzhi Paniyaram.
Delicious Kuzhi Paniyaram.

The first time ever that I had Kuzhi Paniyaram was in this colleague`s home in Chennai. My friend`s mother had made delicious soft, fluffy paniyarams and served it ith spicy tomato chutney. I am guessing that day I lost track of the number I had at her place. Kuzhi basically means a depression” and since this is made in the tava that has little depressions, the name came to be Kuzhi Paniyaram.

Paniyarams cooking in the Paniyaram Maker.
Paniyarams cooking in the Paniyaram Maker.

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Grand Sweets and Snacks in Adyar  also serve hot Kuzhi Paniyarams made right in front of your eyes and served with Tomato Chutney. Since they are so small and so soft, ita makes an ideal snack item for the evening. It can be fixed in a jiffy and is made from Dosa Batter so even a small portion of leftover batter makes around 20-25 paniyarams. This evening my daughter wanted a filling snack and asked for dosa. The batter was already 3 days old and I was not too keen on making dosas for her. Suddenly I realised that I could make this for her and she would instantly love it as its also bite sized. Great with a hot cuppa coffee!!!

INGREDIENTS:

1 cup of dosa batter.

1 Medium Onion or 2 small finely chopped.

3 green chillies finely chopped.

1 inch piece of ginger finely chopped.

A few slivers of coconut if needed.

Oil to cook.

Mustard, Curry Leaves and Hing to season.

PREPARATION:

  • The consistency of the batter should be just like dosa batter or else a tad loose. If it is too thick, you could thin it by adding a few spoons of coconut milk.
  • In a kadai, add a spoon of oil and when hot pop the mustard, curry leaves, green chillies, ginger, coconut slivers and hing and allow to saute for a minute.
  • Then add the chopped onions and saute well.
  • Add this to the dosa batter and mix it well. Add requisite salt and cilantro to garnish.
  • Keep the Kuzhi Paniyaram Non-Stick Plate on the stove and add one drop of oil in each depression.
  • Slowly pour the prepared paniyaram batter but take care that it contains itself inside the depression.
  • When this side is done, turn over the paniyarams to the other side using the help of a spoon or  this.
  • When the other side is also cooked, remove and place on a tissue paper on a plate.
  • Serve Hot with Chettinad Tomato Chutney.

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Easy LunchBox Series. · Kid Friendly Recipes. · Side Dishes for Rotis/Dosas/ Naan.

Madras Masal for Poori (Potatoes simmered in a besan gravy with ginger and chillies)

Shoba7 Comments
Madras Masal.
Madras Masal.

Madras Masal is probably the name I have heard people referring to this side dish and so the name stuck. Many hotels in Chennai like Woodlands Drive-In, Balajee Bhavan, Saravana Bhavan, Arya Bhavan etc, serve Pooris strictly to go with this Madras Poori Masal. This probably a watery version of the “Sago” that my friends in Karnataka are familiar with. Its spicy from the flavours of the ginger and the green chillies, but succulent from the potatoes, and all together, this sidh dish greatly enhances the taste of the poori that its had with.

My mom makes the best masal that I have ever had. There was this time that my mom was visiting us, and we decided to go out and have supper in the park, one lovely spring evening. Mom made the masal, and I quickly finished making the Pooris. We packed them in insulated food boxes and laden with picnic plates, spoons and ladles, we set out our spread n that lovely park. It was an amazing evening, sitting in that lovely California park, overlooking rolling greens dotted with specks of lavender and lush yellow, enjoying a meal cooked by mom with love….

INGREDIENTS:

5 potatoes cooked with salt  for one whistle in cooker .

1 onion sliced in to thin pieces.

7 green chillies finely chopped.( Use Serrano Peppers for added heat)

1 inch ginger chopped in to little pieces

Salt as accordingly

3 spoons of besan dissolved in 1/4 cup of water.

A pinch of turmeric.

Seasoning: Mustard, Curry Leaves, Channa Dal.

PREPARATION:

  • Mash the cooked potatoes and set aside.
  • In a kadai, add 2-3 spoons of oil and when hot, add bengal gram, curry leaves and the ginger, chopped chillies and the thinly sliced onions.
  • Allow the onions to get sauteed well and then add the mashed potatoes, salt and turmeric and allow to cook.
  • Now add 1/2 cup of water and let the mixture come together as one.
  • Finally add the besan dissolved in water to get a creamy finish.
  • Garnish with a dash of chopped cilantro and serve HOT with soft fluffy pooris.


Easy LunchBox Series. · Kid Friendly Recipes. · Snacks & Tiffin Items · Travel

Soft Fluffy Pooris – Comfort Foods!!!

Shoba9 Comments
Poori with Madras Masal.
Poori with Madras Masal.

Pooris are a favourite everywhere. My husband loves pooris and would welcome the idea If I could fnd a way to make it for him everyday!!! Pooris are a part of my childhood, as they are special sunday tiffin preps. Sunday evenings, with piping hot pooris and masal and a cup of coffee….They were also an easy day-ahead preperatory travel foods. Mom would make soft fluffy pooris and wrap them up in a layer of banana leaf and insulate them by wrapping them n newspapers – Just like in the hotels. Pooris are great with channa, masal, pickle and hey even sugar, when I was a little girl! My little one has it with Nutella or Apple Butter….

I am guessing the secret to make soft fluffy pooris is in the making of good dough thats well knead. And there is also this frying technique….Let`s go over it here. I also use a Poori Press that I bought from the Patels in Devon Avenue, Chicago for a mere 8 bucks. The best part of using the Poori Press is that even after frying 40 pooris, ,the oil stays clean and without a speck. Kneading the dough well, would anyway render soft pooris on using the manual belan or rolling pin.

Poori making in the Poori Press.
Poori making in the Poori Press.

INGREDIENTS:

2 cups of Whole Wheat Flour

1 1/2 spoons of salt

Water as accordingly.

Oil to fry the Pooris.

PREPARATION:

  • Pour only sufficient water and knead the dough well to make a smooth ball.
  • The dough should not be sticky and not too dry too.
  • Cover and  keep for at least ten minutes, and roll in to small lime sized balls.
  • Use the Poori Press and make pooris which are uniform in texture and shape.
Rolled out Pooris ready to be fried.
Rolled out Pooris ready to be fried.
  • Pour out the oil in to the kadai, and allow it to heat. The oil should be hot but not smoke.
  • Gently slip in the poori and allow a second for it to cook. Gently press the poori with the back of the ladle and allow it to fluff.
  • Now turn over and allow to cook on the other side.
  • Drain out the excess oil and place the fried pooris in a container lined with kitchen tissue to wear out the excess oil.
  • Serve Hot with Madras Poori Masal.

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This is my entry for JFI-Wheat which is a brainchild of Mahanadi and hosted by RomaSpace.

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Easy LunchBox Series. · Rice Varieties. · Travel

Amma`s Easy ‘N’ Colourful Vegetable Pulav.

Shoba3 Comments
Colourful Vegetable Rice.
Colourful Vegetable Rice.

This was the Vegetble Rice that my mum used to make on those special sundays for lunch. Sunday mornings would be normally filled with strict timelines as all of us would want to have our oil baths and water would some times be restricted to specified times in the summer. A filling lunch of Amma`s Vegetable Rice, with Raita would always be something to look forward to. She always adds beetroot, which renders a special reddish tinge to the whole dish. It is very simple and easy and pretty much can be made with any vegetable thats available on hand.

I would cut the veggies in to little cubes for her,and this would make the whole thing very easy. It`s a wholesome, easy, colourful and filling lunch and I always pack it for long drives and potlucks!!!!

INGREDIENTS:

2 cups of basmati rice cooked.

1 Medium Onion chopped in to little pieces.

1 cup of finely diced potatoes.

1 cup of cauliflower florets.

1 cup of finely chopped carrots.

1/2 cup of chopped beetroot.

1/2 cup of peas.

1/2 cup of beans.

A pinch of turmeric.

1 spoon of red chilli powder.

Garam Masala Powder to taste.

Salt

3 slices of bread. (Optional)

Chopped Corriander to garnish.

Jeera and Star Anise to season.

PREPARATION:

  • Keep the cooked basmati rice to cool so it does not get sticky with the starch.
  • Take a wide mouthed kadai and add 2 spoons of ghee/oil and allow to get hot. When done, add jeera, star anise and curry leaves and immediately add the chopped onions.
  • You could pre-cook the potatoes, carrots, beetroots and cauliflower in the microwave for 4 minutes to it saves cooking time on the stove.
  • When the onions are well cooked, add all the veggies.
  • Add salt, turmeric, red chilli powder and a little garam masala and mix well.
  • Keep the flame on medium and allow the veggies to get cooked well.
  • Cut the bread slices in to big squares and lightly fry them in a spoon of ghee. Set aside.
  • When the vegetables are cooked, add the basmati rice, salt, a little more garam masala and stir in well.
  • Finally add the fried bread pieces and mix it in and garnish with chopped corriander.
  • Serve Hot with mixed vegetable raitha.

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Brisk Breakfast · Easy LunchBox Series. · Kerala / Palakkad Recipes. · Kid Friendly Recipes. · No Need of Onions!!! · Snacks & Tiffin Items · Travel

Ten Minute Lemon and Tamarind Sevai.

Shoba2 Comments
Ten Minute Lemon & Tamarind Sevai.
Ten Minute Lemon & Tamarind Sevai.

Rice sticks are as I already mentioned one of the things that I always have handy in my kitchen pantry. Whenever things run late, or there is no time to make an elaborate dinner, my first option would be rice sticks.I have already made Quick Mango Lemon Sevai in my previous posts.  I some times use the 777 Dhideer Sevai or the Special Bihon  rice sticks from the chinese section from a global market or a chinese store. They all use the same ingredients  rice, cornstarch and water. All you need to do it so put a pot of water to boil with some salt and a few drops of coconut oil ( I love the flavour and aroma). Pop a whole bag and cook it only for 2 minutes  and set to drain on a collander. Since the rice sticks are extremely thin, make sure not to overcook them. The oil in the water, prevents them from sticking to each other.

Once the rice sticks are done, the seasonings in to flavouring  them should be done as soon as possible.  I had made lemon sevai and tamarind sevai for dinner yesI:terday. These are the quick recipes for the same.

LEMON SEVAI:

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INGREDIENTS:

1 pack of rice sticks.

1 Lemon

3-4 chopped green chillies.

Curry Leaves.

Bengal Gram

Salt to taste

Turmeric.

Hing.

PREPARATION:

  • In a kadai, add 2 spoons of oil and when hot, add bengal gram, chopped green chillies, hing, curry leaves and turmeric.  Make sure that the turmeric does not burn.
  • Switch off the flame and add the cooked rice sticks/sevai to the kadai. Mix well taking care that the sticks dont break when they are getting stirred. Add adequate salt.
  • Squeeze the juice from the lemon according to taste.
  • Serve Hot with mango pickle.

TAMARIND SEVAI:

Traditionally this was the recipe used to make tamarind sevai, but many times, I simply use store bought Pulikachal Mix or home made Puliyodharai.

INGREDIENTS:

Rice sticks cooked.

A small gooseberry shaped tamarind ball soaked in 3 spoons of water and warmed.

3-4 red chillies.

Curry Leaves.

Hing.

PREPARATION:

  • In the mixer, grind soaked tamarind, red chillies, salt and hing to a fine paste.
  • In a kadai, add a spoon of oil and when hot, add mustard, curry leaves and this ground paste.
  • Saute the paste in the oil until its well cooked. As the tamarind is used raw this helps in cooking the ground paste.
  • When well done, switch off the stove and add cooked rice sticks and stir well.
  • Alternatively, if you have store bought pulikachal mix simply mix it in to the cooked sevai and add some seasoning with mustard and curry leaves for added flavour and moisture.
Easy LunchBox Series. · No Need of Onions!!! · Rice Varieties.

20 Minute Beans Rice.

Shoba5 Comments
Delicious 20 Minute Beans Rice.
Delicious 20 Minute Beans Rice.

Sounds wierd huh? I did too when my mami told me that she had learnt this from a friend. But I really loved it when I had it as it had a very offbeat taste completely different from the regular garam masala flavours of the biriyani, pulav and the like. It`s a rice entree that one can make on no-onion days with a side of tomato-cucumber raita and still feel like you have had a wholesome meal.  All it needs is a cup of cut beans to work its way to a winning dish. You could throw in peas, mushrooms,long bean or carrots but I primarily make it with beans.

INGREDIENTS:

A pound of  beans chopped.

A cup of peas. (optional)c

2 cups of basmati rice cooked and cooled.

1 spoon of broken urad dhal.

2 1/2  spoons of dhania

2 1/2  spoons of bengal gram.

3 Cloves.

4 red Chillies.

1 inch piece of cinnamon.

3/4  spoon of elaichi seeds.

Seasoning:

Oil, Bengal Gram, Cashews, Curry Leaves, Hing, jeera.

PREPARATION:

  • Keep the cooked rice spread out on a plate to cool. Sprinkle sufficient salt on the rice and keep ready.
  • In a pan, pour 2 spoons of oil and roast the elaichi, cinnamon,cloves,red chillies,dhania,urad dhal and bengal gram until the lentils turn to a dull brown . Cool and pulse in the mixer to get a coarse powder.
  • Microwave on HIGH for about 4 mins the chopped beans without adding any water. This would cut the cooking time on the stove to half.
  • Take a wide mouthed kadai and 2-3 spoons of oil, add the seasonings and the beans.
  • Sprinkle a pinch of turmeric,  and sufficient salt for the beans and cook for about 8-10 minutes.
  • Add the ground masala and mix it in for a couple minutes and then add the rice.
  • Mix it all in and garnish with squeezed lemon and dessicated coconut.
  • Serve HOT with cucumber raita.

NOTES:

  1. You could cook the rice with 3 spoons of coconut milk added to the water, for enhanced flavour and richness.
  2. If the rice tends to be a little dry overall, add a spoon of ghee at the very end.




Easy LunchBox Series. · Italian Cuisine. · Kid Friendly Recipes. · Rotis/ Parathas/ Flatbreads.

Swirly Stuffed Pizza Rolls.

Shoba5 Comments
Swirly Stuffed Pizza Rolls freshly baked.
Swirly Stuffed Pizza Rolls freshly baked.

This time at the library, I found loads of books on sale and I was excited to see magazines like Vegetarian Cooking, Parents,Midwest Living etc om sale. I was browsing through one of them when my eyes fell on the Twirly Whirly Pizza in the Parent Magazine. I had also seen it in Madhuram`s page here.

Today was a lazy Saturday and I wanted to cook a light filling italian dinner for my family. I remembered the Pizza Rolls and the asparagus I had bought at the produce section yesterday. Another all time favourite of mine is zucchini which is a versatile vegetable.  I made the following:

1.Basil Pesto Sauce.

2. Swirly Stuffed Pizza Rolls.

3. Spaghetti with Asparagus & Zucchini drizzled with Basil Pesto Sauce.

This is the recipe for the antipasti  – Swirly Stuffed Pizza Rolls.

INGREDIENTS:

Store bought Pizza Dough bought to room temperature.

Store Bought Marinara Sauce ( I used Napa Valley Bistro`s Porcini & Portabella Mushrooms).

10 fresh baby spinach leaves.

Thinly sliced Mushrooms Pieces.

A drizzle of dried oregano.

A drizzle of dried basil.

Salt and black pepper to sprinkle.

PREPARATION:

  • Unroll the pizza dough and spread the marinara sauce on the top.
  • Sprinkle the sliced mushrooms and then the spinach leaves above the sauce.
Spinach & Mushrooms over marinara sauce.
Spinach & Mushrooms over marinara sauce.
  • Add a drizzle of basil, oregano, salt and black pepper.
  • Preheat the oven to 400F and grease the base of a oven proof tray.
  • Roll the pizza dough and slice to make 6-8 rolls.
  • Bake for 20-22 minutes until the rolls turn golden.

Sending this entry to Vaishali`s It`s a Vegan World – Italian and to Rachna`s Healthy Bites.

Easy LunchBox Series. · Rice Varieties.

Delicious Tomato Rice – With a twist!!!

Shoba6 Comments
Delicious Tomato Rice.
Delicious Tomato Rice.

Tomato Rice is an all time delicacy that we always enjoy. The ingredients required for this are available in our pantry and refridgerator everyday. It`s always a quick fix rice dish that I make quite often.  The tomato rice that amma used to make was more simple, but over the years, I have rehashed it to make it a lot more flavourful and ambient with multiple tastes. I am not sure if there is an official recipe for tomato rice, but this one works very well for me.

Ginger,Garlic & Chillies.
Ginger,Garlic & Chillies.

INGREDIENTS:

2 cups of Basmati Rice cooked in 31/2 cups of water and cooled.

Thinly sliced garlic out of 5 pods.

Thinly sliced ginger.

5-6 Vertically sliced green chillies.

5 ripe tomatoes sliced in to long pieces. (I gently scoop out the seeds and water from the tomatoes to keep it dry)

1 red onion sliced in to long pieces.

1/2 spoon of red chilli powder.

Salt

Turmeric & Hing a pinch.

Seasoning:

Mustard, Urad Dhal, 2 spoons of Jeera , Cashew pieces sliced, Curry Leaves.

PREPARATION:

  • I gently pry out the water and seeds from the tomatoes so it cooks faster without the excess water. Save the scoopings for rasam or soup.
  • In a wide mouthed kadai, add 2-3 spoons of oil and when hot, add urad dhal, jeera, cashew slices, mustard seeds and curry leaves.
  • Immediately add the chillies, garlic and ginger and saute for a few seconds. Now add the onions and saute for 3-4 mins till well done.
  • Now add the sliced tomatoes, salt, red chilli powder, turmeric and hing and saute well till all the water is cooked out and the mixture becomes homogenous.
  • Switch off the gas and after a few minutes, carefully add the cooked and cooled rice and mix gently so the rice does not break.
  • Garnish with lemon juice and dry coconut powder. Believe me, the seasonings will render a unique taste and aroma to your tomato rice.