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Tiffinbox essentials

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I always get messages about how I pack my tiffin where do I buy them what do I use for compartments and many more.This post is dedicated to all those questions.
Let's avoid plastic as much as possible, it might not be possible to remove everything in a go but lets take a step forward to avoid plastic. First are these main tiffins which I got from https://www.amazon.in/Veiki-VEIGO-Stainless-Steel-yellow/dp/B06XQH3NJW. I got the basic size first later they introduced combo tiffins where steel chutney or sauce box was also available. You can check it there. The best part of this lock and lock clippers are they are detachable and can be fixed again. These tiffinboxes are easy to open and is airtight. Now that I stay in UAE I have noticed these tiffin boxes are available on amazon.ae just type veigo steel lunchboxes and you will find them. The other boxes with pink and green lids are from Al Maya supermarket a supermarket here in UAE.

The round one with red clippers are from Safeermarket. No…

Theek Layi / Spicy Puffed Paddy

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Theek Layi is a Konkani dish served in temples around Mangalore during some auspicious days. A very light and easy snack can be made easily.
Ingredients: Puffed paddy 3 cups Freshly grated Coconut 1 cup heaped Green chillies 4 no’s Ginger 2 inch piece Coconut oil – 1 tbsp Salt to taste.
Method:
Spread layi/puffed paddy on a plate and take out paddy skin if any and keep for later use. In a mortar and pestle add green chillies and crush then finely. Now in a large bowl add freshly grated coconut, ground chilli and ginger, raw coconut oil and salt and mix it with your hands well. To this add the layi/ puffed paddy and press it with your hands to make sure that the layi incorporates all the flavours. Serve and enjoy.


Isn’t it very simpl? Do try and let me know how you liked it. Notes: Removing the rough paddy skin if any is very important as it doesn’t give a pleasing taste and can get stuck in your throat. If you don’t have mortar and pestle then you can just pulse it in mixie/mixer grinder.


Happy Cooking, …

Chatpata Potatoes / Tangy potatoes

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Chatpata Potatoes This recipe was specially made for the kids at home. It instantly turned to be a hit.


Here is the recipe for Chatpata potato.
Ingredients : 500 grams Baby Potatoes (boiled and peeled) 1 tsp Roasted  Cumin seeds powder/Jeera powder 1 tsp Red Chili powder 1 tbsp Coriander powder 1/2 tsp Turmeric powder 1 tsp Raw mango powder (amchur) 2 tsp chat masala 1/2 tsp Garam masala 1 tbsp oil +oil to brush Salt to taste to taste


Method:
Cook the potatoes till done. Make sure they do not overcook. Peel these potatoes and keep aside. In a large bowl add 1 tbsp oil to this add roasted jeera powder, coriander powder, red chilli powder, turmeric powder, raw mango powder, chat masala salt and mix well. To this mixture add the peeled baby potatoes, using your hands mix the masala well to the potatoes and allow it to marinate atleast for an hour. * see notes Now take a flat pan , drizzle oil and roast the masala coated potatoes evenly. Serve it with a lemon wedge and Mint and yogurt chutney or mint chutney…

Karibevu Chitranna/Curry leaves rice -Tiffinbox series

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This is a typical south Indian recipe which I have made after seeing various blogs and videos. This rice can be made for breakfast,lunch or dinner too A perfect lunchbox/tiffinbox recipe. Karibevu Chitranna

Ingredients: For the curry leaf masala powder: 2 tsp oil 1 tbsp urad dal 1 tbsp chana dal
½ tsp coriander seeds ½ tsp jeera / cumin 3 dried red chilli 1 tbsp dry coconut, sliced Tamarind -size of 2 peanuts or a small ball ½ cup curry leaves For the rice mixture: 3 tsp oil 1 tsp mustard pinch hing / asafoetida few curry leaves 2 tbsp peanuts 2 cup cooked rice 1 tsp salt 2 tbsp Coriander leaves finely chopped

Green Moong Appe/Green Moong Appo/paniyaram -Tiffinbox series

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A healthy and filling breakfast as well ad tiffinbox recipe.
Green Moong Appe Ingredients : 1/2 cup green moong soaked over night 2 tbsp rice flour 2 green chillies 1/2 tbs eno 1 tbs Ginger 2 tbsp chopped coriander leaves To taste Salt For tadka: 1 tbsp oil 10-15 curry leaves ½ tbsp mustard seeds 1 tbsp urad dal

Method:    Wash and soak green moong overnight. Rinse well add rice flour to this in a mixer and grind with ginger and green chilli. Heat a tsp oil add urad dal,mustard seeds when it splutters add curry leaves (tear the curry leaves into small pieces) Add tadka to ground dal. Add chopped coriander leaves and salt as needed  Heat appe pan and put few drops of oil in each cavity. Add eno to the batter and mix well with a ladle and pour a small amount into the appe pan. When cover with a lid and cook on low flame for 2 mins. Turn all the appe upside down and cook for further 2 minutes till the outer layer starts to brown and appe cooks from inside. Keep the flame on low to medium so that the appe doe…

Moong Dal Vada -Tiffin Box Series

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How many of you think packing tiffin for kids is a big  task?  If this is your worry then I will make your work easy by posting easy recipes for tiffin boxes.  I have many more recipes posted here. Today’s recipe is Moong Dal Vada
INGREDIENTS 1 cup moong dal ¼ cup water 1 green chilli, finely crushed 1 inch ginger, finely chopped 2 tbsp coriander, finely chopped 1 tsp jeera / cumin ½ tsp salt 2 pinches of baking soda Coconut oil for deep frying (or oil of your choice)

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Method: Firstly, in a large bowl soak 1 cup moong dal overnight or for atleast 4 hours. Drain  the water and blend to a smooth paste adding very little water. Transfer this into a large bowl. If the paste you’ve ground isn’t thick then add a tbsp rice flour to make the paste thick. Now  add crushed green chilli, chopped ginger, 2 tbsp coriander, 1 tsp jeera and salt to taste and mix well. To this mixture add 2 pinches of baking soda and give it a good mix. Now dip your fingers in water, and start dropping a portion of the batter one by o…

Rulanva Shevai/ Rawa Sevai/Rawa String hoppers

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Normally Shevai is made with Rice back in Mangalore. I have experimented with Rawa/Rulanv and it’s a huge success at home. There is no soaking grinding rice and difficult procedures. You can make shevai anytime you wish. If you do not have a Shevai Dante(sevai pressing machine) do not worry you can do it with Chakkuli/Chakli machine.




Without Much a do I will post the recipe for Rulanva Shevai/Rawa Sevai/Rawa String Hoppers Rawa-2 cups Coconut 2 tbsp Salt to taste Water approx. -4 cups Method: In a grinder jar take 2 tbsp coconut add little water and grind it into a very smooth paste. Transfer this paste in a deep bottom pan and switch on the gas/flame, immediately add 2 cups of water and allow it to boil. Once boiled add salt 1.5 tsp or salt to taste and 2 cups rawa. Mix it well using a ladle to form a soft dough. Switch of flame. Now knead the Rawa mixture and make small cylindrical balls out of the mixture. Place these on a plate. Heat the steamer or pressure cooker (without placing the weight)…