Category Archives: Tiffins

Millet Khichdi – Easy millet recipe

Millets have gained a lot of importance these days and naturally these healthy grains find an important place in my kitchen. I usually make pongal, tikkis etc with all kinds of millets. This time I made a very simple khichdi with little millet aka samai and moong dal. My kiddo loved it and the mommy in me is super happy!!

I do not necessarily have to elaborate the health benefits of millets. Google will do a much better job here. So all those of you looking for a yummy millet recipe, scroll down right away. Please do like my fb page at https://facebook.com/clicksnbites or subscribe to get notified of new recipes.

Serves: 5

Preparation Time: 10 mins
Cooking Time: 20 mins

Ingredients:
Little Millet/Saamai – 1 cup
Moong Dal – 1/2 cup
Onions – 2 medium sliced
Tomatoes – 2 medium chopped
Green Chillies – 2
Sambar Powder – 1.5 tsp
Turmeric Powder – 1/4 tsp
Water – as required
Ghee – 2 tbsp
Salt – to taste
Curry leaves and coriander leaves – a few
Jeera/Cumin Seeds – 1 tsp

Method:

1. Pressure cook dal with enough water, turmeric powder and oil till soft.
2. Wash millet well. Drain water.
3. Pressure cook millet with 3 cups of water for 4-5 whistles.
4. Heat 1 tbsp ghee in a pan. Add cumin seeds and once they sizzle, add the onions along with chillies and fry till the onions turn brown.
5. Now add tomatoes and cook till they turn mushy.
6. Now add sambar powder and mix well.
7. Add little water, dal,cooked millet and required salt. Mix well.
8. Switch off the stove and add liitle ghee. Garnish with coriander leaves.
9. Serve hot with coconut chutney.

Akki Roti with the goodness of coriander

If you are a mommy, you must be looking out ways to feed veggies somehow to your little one. Touchwood, my kiddo eats most veggies however spits out coriander. He loves akki roti, his version of chapathi it is. So, I just tried to add coriander to his favourite. And guess what, it worked!!! Its an interesting way to teach colors too ๐Ÿ™‚

For those of you unfamiliar with what akki roti is, its nothing but a roti made with rice flour. Extremely yummy I would say. Also brings back fond memories of my childhood when my mom used to make it frequently on Sundays along with an equally tasty potato saagu.

If you are done with reading my story, then lets move on to the recipe ๐Ÿ™‚

Ingredients:

Raw Rice Flour – 1 cup
Coriander leaves – 1/2 cup
Green Chilli – 1
Salt – to taste
Oil – 2 tsp
Ghee – as required
Water – 1.5-2 cups

Method:

1.Boil 1.5 cups of water along with salt.
2. Add rice flour to water and keep stirring till it mixes well.
3. Cook on low flame for 10 minutes. Switch off and allow to cool.
4. Grind coriander leaves and chilli to a fine paste.
5. Add the above paste to the rice flour mixture. Mix both well and break lumps if any.
6. Add some oil while kneading to make a smooth dough. Add water if necessary.
7. Make small balls out of the dough.
8. Apply aome oil over a plastic sheet and press the balls to rotis using a poori presser.
9. Heat a tava and roast the rotis with ghee till golden brown spots appear on both sides.
10. Serve with any chutney of your choice.

Notes:
– The amount of water depends on the quality of flour used.
– The dough should be smooth and pliable. It should not be dry.
– You can also add vegetable purees to the dough.
– Add extra flour/water depending on your dough consistency.
– Peanut chutney/Potato Saagu is the best accompaniment. However, you can serve with any chutney of your choice. I served it with honey and it tasted awesome.

Aval Pongal/ Pongal with Poha – a new variety of Pongal!!

I had already posted the recipe for Ven pongal or the normal pongal that is made with rice a few days back. So much is my love for Pongal that I want to try out with different bases. My first try with Daliya/ Broken Wheat was super yummy. And now comes the trial for Aval Pongal/Poha Pongal. Needless to say, it tasted super awesome and somehow I liked it better than the normal version. Also, the time taken was really less that it got ready in a jiffy.




The usual stuff prepared with Poha include Upma in the south indian style or Poha, the north indian style. I also prepare a sweet version of Poha with jaggery for my kid. But this is one thing which is very different but tastes great. The method is almost similar to the rice version with very little changes in the process. Poha/Aval as such is extremely nutritious and is rich in iron. Moong Dal is also the healthiest dal and so both combined together is a great combination. This is certainly more nutritious than the normal rice pongal ๐Ÿ™‚ You can serve it hot with a Sambar or Chutney of your choice or this tamarind dip that goes really well. Off to the recipe now.

Aval Pongal

 

Serves: 2

Preparation Time: 30 minutes
Cooking Time: 15 minutes

Ingredients:

Thick Aval/Poha/Rice Flakes – 1 cup
Moong Dal – 1/2 cup
Pepper – 1/2 tsp
Cumin Seeds – 1 tsp
Cashews – 5-6
Curry Leaves – a few
Ghee – 2 tbsp
Turmeric Powder – 1/4 tsp
Ginger – 1 tsp finely chopped
Salt – to taste

Method:

1. Clean the rice flakes. Wash and soak the rice flakes in clean water for about 30 minutes.
2. Meanwhile, pressure cook the moong dal for 4-5 whistles or till soft.
3. Heat ghee in a pan. Temper cumin seeds.
4. Next add curry leaves and pepper. Saute for a minute.
5. Add finely chopped ginger and saute for a minute.
6. Now add around 2 cups of water with turmeric powder.When the water comes to a boil, add the soaked and drained rice flakes/poha and mix well.
7. Cook till the poha becomes soft and nicely cooked.
8. When almost all of the water is absorbed, add the cooked moong dal and required salt.
9. Mix well. Add roasted cashews at the end and some ghee if needed.
10. Yummy Aval/Poha Pongal is ready to serve.

Notes:

– The texture depends on your requirement. You can cook for some more time if you need a more firmer consistency.

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Chutney Dosa – Yes, a dosa made with chutney!!

Confused with the title of this post!! Yes, you read it right.. Its a dosa made with Chutney – the easy Chutney Dosa. You might be wondering what this is and how is it done. Read on to know more on how to convert your leftover chutney into a yummy dosa. When you run out of dosa batter, just make chutney and your dosa is done in no time. The best part is this does not need an accompaniment. This is one recipe that I learnt from my mother in law and this tastes yummy. I had already posted a recipe that uses leftover rice and sabji(check here) and one more that uses leftover idlis(check here) .This recipe also attempts to reduce wastage and left overs.




This is extremely simple and can be done in a jiffy with just a few ingredients. I used leftover coconut chutney and have not tried with any other chutney. You can very well try this with some other chutney of your choice and innovate. But once you do so, please do write to me on the outcome ๐Ÿ™‚ I will be pleased to know of the same. This is a family favorite and so done very often. So, all excited to know how this is made? Tada.. Off to the recipe now. The recipe does not have strict measurement guidelines and it depends on how watery or thick your chutney is.

 

Chutney Dosa

 

Serves: 2

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:

For the Chutney:

Coconut Pieces – 10-15 bite sized pieces
Green Chillies – 2/3
Dalia/Roasted Gram/ pottukadalai – 2 tbsp
Salt – to taste
Coriander leaves – a few
Mustard Seeds – 1 tsp

For the dosa:

Finely chopped onions – as needed
Rice Flour – as needed
Salt -a pinch
Oil – 2 tsp

Method:

1. Blend all the ingredients for the chutney to a smooth paste and temper the chutney with mustard seeds.
2. Add onions, rice flour and salt to the chutney to make a nice thick paste.
3. Heat a dosa pan. Spread this chutney with a spoon and drizle oil on all sides. When one side turns golden brown, turn to the other side and repeat the same.
4. Serve hot.

Notes:

– The amount of rice flour depends on the consistency of your chutney. If the chutney is too thick, add little water and required amoutn of rice flour so that it is easy to spread like an adai.
– Add very little salt after rice flour is added since chutney already has salt in it.

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Coriander Dhal Pasta – Indian Pasta Recipe

I had already posted a recipe of South Indian Style Pasta using gunpowder. And now it is time for yet another indian pasta recipe. Here comes Coriander Dhal Pasta. Let me explain the story behind this recipe.

Hubby gets veggies for the week along with lots of coriander and curry leaves. Wife is bored with the usual chutney or rice made with coriander and wants to try something different. Hubby notices a pack of Pasta lying in the pantry and says lets have this for dinner tonight. Eureka!! Wife gets an idea. Why not make something interesting with Pasta that uses coriander. She thinks for a while. Her eyes land upon the Dhal box. Hmmm… Dhal and coriander. Why ย not use in Pasta. Yes!! Pasta – South Indian Style!! Wife makes it for dinner. Hubby likes it. Yahoo!! Wife clicks a pic and takes a bite ๐Ÿ˜‰

If you are done with reading the story, then it is time to read the recipe. This mainly uses dhal, tamarind and coriander. You can use left over dal as well. I have made use of Delmonte Spirali Pasta. This is made of durum wheat and extremely healthy. You can replace it with any other variety too like Penne, Fusilli etc. Lets head on to the recipe now ๐Ÿ™‚

Coriander Dhal Pasta

Serves: 2/3

Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:

Delmonte Spirali Pasta– 2 cups
Onion – 1 medium sized
Tomatoes – 2 medium sized
Coriander – 1 cup tightly packed
Green Chilli – 1
Chilli Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Cumin Powder – 1/2 tsp
Cooked Toor + Moong Dal – 1 cup(take equal quantities)
Tamarind – small gooseberry sized
Tomato Sauce – 2-3 tsp
Cumin Seeds/Jeera – 1 tsp
Oil – 2 tsp
Salt – to taste

Method:

1. Boil around 4 cups of water in a pan with little salt and oil. Add the pasta to the boiling water and cook for around 15 minutes till the pasta is cooked aldente(not too soft or hard).
2. Drain the water and rinse the pasta in running water. Keep aside.
3. Heat oil in a pan. Temper cumin seeds.
4. Add onions and saute till they turn light brown.
5. Now add tomatoes and saute till they turn mushy.
6. Meanwhile, grind coriander leaves and chilli to a fine paste.
7. Add the coriander-chilli paste to the onion-tomato mixture and saute till raw smell leaves for about 2 minutes.
8. Now add cooked dal, tamarind extract, cumin powder, chilli powder, garam masala and mix well.
9. Add tomato sauce and required salt. Mix well.
10. When the mixture comes to a boil, add the pasta and mix well.
11. Switch off and garnish with coriander leaves.

Notes:

– I used mixture of toor and moong dal. You can replace with just one dal.
Olive Oilย can be used. I used normal cooking oil as it is an Indian version.

Ven Pongal/ Khara Pongal / Ghee Pongal Recipe

I had posted the recipe of Pachi Pulusu aka Tamarind Chutney a couple of days back, that goes really well with Pongal. How do I miss posting recipe of the yummy Ven Pongal then?? So here it is ๐Ÿ™‚ I am sure most South Indians must be familiar with this easy and tasty tiffin variety that finds its place in most homes in the breakfast menu. For others who might not be familiar with what this is, Pongal is nothing but a combination of rice and dal cooked with a few other ingredients and drizzled with ghee for that extra yummy feel ๐Ÿ™‚ I can just say that I love Pongal so much. First best would be mom-made Pongal and the second best was the one we used to have in our college every Tuesday. How could one forget the pure, whitish-yellow and divine Pongal dunked in coconut chutney and sambar? Ok, am drooling here!! So, let me stop describing it more ๐Ÿ˜‰

These days with so much awareness about health and avoidance of rice in daily diets, there are lot of other varieties of Pongal like Daliya Pongal made with broken wheat, millet Pongals like Samai Pongal, Oats Pongal and a lot more. You can also try all those for a much healthier version. Lets move on to the recipe now.

Ven Pongal

Serves: 3

Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:

Raw Rice/Pacharisi – 3/4 cup
Moong Dal – 3/4 cup
Water – 6 cups
Ghee – 3 tbsp
Curry Leaves – a few
Jeera/Cumin Seeds – 1 tsp
Ginger – 1 inch piece finely chopped
Peppercorns – 1/2 tsp
Salt – to taste
Cashew Nuts – 7-8

Method:

1. Wash and soak rice and dal together for atleast 20 minutes.
2. Drain the excess water. Add 6 cups of water and pressure cook the rice-dal mixture for atleast 6 whistles/ 20 minutes. Open after the pressure subsides and mash with a ladle.
3. Meanwhile, heat ghee in a pan. Roast cashews till golden brown and keep aside.
4. Next temper cumin seeds, ginger, pepper and curry leaves.
5. Now add the tempering, cashews and salt to the rice-dal mixture.
6. Serve hot with an accompaniment of your choice.

Notes:

– Water quantity varies with the rice and dal quality.
– You can add more/less ghee as per your choice.
– You can also add less moong dal (half the qunatity of rice). Vary the water accordingly.

Lemon Idiyappam/Lemon Sevai – make it in a jiffy

We do not have rice for dinner daily. So, I have to make some different tiffin everyday which involves raking of my brains to find something different. That is when these instant idiyappam/sevai packets come to rescue. Yesterday was one such day when we had lemon idiyappam/ lemon sevai for dinner. We can have n number of combinations done with this. I used Anil Rice Vermicelliย to prepare this. Generally, I steam the vermicelli and have it as such with a good side dish like Masoor Dal Fry or some spicy gravy like Tricolor Capsicum Salan etc. When you really do not want to stay in the kitchen for long, then I would strongly recommend this.

The recipe here uses lemon and gives a nice tangy taste to the otherwise bland vermicelli. You really do not require any side dish for this. But if you still prefer something as an accompaniment, pickle would be a good choice. Feel free to add extra ingredients to make it much more tastier. You can have this as an evening snack and serve your guests too ๐Ÿ™‚ Lets get on to the recipe now.

Lemon Sevai/Lemon Idiyappam

Serves: 2

Time: 20 minutes

Ingredients:

Rice Vermicelli – 200 g
Lemon – 1.5 medium sized lemons
Green Chillies – 2 or 3 chopped finely
Onions – 1 medium sized chopped
Salt – to taste
Oil – 2 tsp
Turmeric Powder – 1/2 tsp
Mustard seeds – 1 tsp

Method:

1. Prepare the rice vermicelli as per the packet instructions. I used anil brand. I generally pour boiling water over the vermicelli and leave it for 5 minutes. Then drain and steam it for 8 more minutes.
2. Heat 1 tsp oil in a pan. Temper mustard seeds.
3. Add chopped onions and chillies. Saute till the onions turn soft and transparent.
4. Take the steamed vermicelli in a wide bowl. Add the onion-chilli mixture, turmeric powder,lemon juice, oil and salt to taste.
5. Apply oil on your hands and mix everything well.
6. Garnish with coriander leaves.

ย Notes:

– You can also add roasted peanuts/cashew nuts to give a crunchy taste.Tadka of urad dal and channa dal can also be added.
– Add/reduce amount of lemon juice according to your taste.

Sojji – easy to make tiffin :)

If you are from Tamil Nadu reading this, am sure you must be familiar with the phrase bajji-sojji. Haha, yeah.. This is the same sojji. After all the heavy diwali feasts, if you need something mild and soothing, go with this. This is extremely simple and tasty too. It uses ingredients similar to pongal. Check out the recipe below.

Sojji

Serves: 4

Preparation Time: 5 minutes
Cooking Time: 25 minutes

Ingredients:

Raw Rice – 1.5 cups
Moong Dal – 0.5 cup
Red Chillies – 4
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Channa Dal – 1 tsp
Oil – 2 tsp
Water – 5 cups
Curry Leaves – a few
Salt – to taste
Grated Coconut – 1 tbsp

Method:

1. Dry roast rice and dal till it gives a nice aroma and the rice changes bright white.Keep aside.
2. Heat oil in a pressure pan. Temper mustard seeds. Once done, add the dals and let them turn brown.
3. Now add red chillies and saute for a minute.
4. Add water and required salt and bring to a boil.
5. Now add the roasted rice and dal. Mix well.
6. Once the water is almost absorbed, close the pan. Wait for steam to release and put the weight on.
7. Cook for 10 minutes with weight/whistle on.Switch off after 10 minutes.
8. Once pressure subsides, open and fluff up with fork. Add grated coconut and serve hot.

Note:

– The water quantity depends on the quality of rice used.
– The cooking time also varies with the pressure cooker used. Mine takes 10 minutes after the weight is put. I generally wait for the steam to build up before I put the weight.

Puffed Rice/Pori/Borugulu Upma – can be had as a chat too!!

Had this on my to do list for a very long time. Finally it was destined for yesterday’s dinner. I would rather say this is a chat instead of an upma and can be had to satisfy your evening cravings.

Pori Upma

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Pori/Puffed Rice – 18 cups (around 4 packets)
Onion – 1 big finely chopped
Tomatoes – 2 medium sized chopped
Green Chillies – 3 slit
Paruppu Podi – 2.5 tbsp
Chilli Powder – 0.5 tsp
Oil – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Curry Leaves – a few
Coriander Leaves – for garnish

Method:

1. Wash the puffed rice in water 2 times to remove dirt. Squeeze the excess water and strain the puffed rice. Keep aside.
2. Heat oil in a pan. Temper mustard, cumin and curry leaves.
3. Saute onions and green chillies till onions turn pink.
4. Add tomatoes and little salt. Saute till they turn mushy.
5. Add the puffed rice and mix well.
6. Now add the paruppu podi and chilli powder and little oil.
7. Add required salt and garnish with coriander leaves.

Notes:

– Do not soak the puffed rice. This might spoil the texture of the upma.
– Urad dal and channa dal can also be added to tempering.
– Paruppu podi is nothing but a mixture of fried gram (pottukadalai/dalia) and red chillies in powder form. You can substitute with powdered fried gram and increase the quantity of chilli powder to your taste.
– Lemon juice can also be added at the last.
– Raw onions can also be used for the topping.

Bread Upma – The Chinese Style

Have some leftover bread in the pantry??? No ideas on what to do with it?? Try this yummy bread upma loaded with lots of veggies and some chinese sauces to give thatย tangy, yummy taste. Here goes the recipe

Chinese Style Bread Upma

Serves: 1

Preparation Time: 10 minutes
Cooking Time:ย 20 minutes

Ingredients:

Bread Slices – 4
Onion – 1 medium sized sliced
Carrot – 1 medium julienned
Potato – 1 medium julienned
Capsicum – 1/2 julienned
Tomato Sauce – 1 tbsp
Chilli Sauce – 1 tbsp
Soya Sauce – 1/2 tsp
Butter – 1 tbsp
Salt – to taste

Method:

1. Cut all vegetables into juliennes and keep them ready.
2. Heat butter in a pan. Once it melts, add onions and saute till they turn pink.
3. Next add potatoes. Sprinkle water and saute till they are half done.
4. Add capsicum and carrot and saute till they all veggies are cooked.
5. Add all sauces and bread pieces. Mix well.
6. Finally add salt and switch off the stove.

Notes:

– If you want the veggies to be crunchy, reduce the cooking time.
– Sauces quantity can be increased/decreased depending on individual taste.
– You can just add bread pieces and saute for just a minute or two if you do not like them to be soft and soggy.
– Soya sauce has salt content in it. So, exercise caution when adding salt at the end.
– Any type of bread can be used.