In todays world most women chose to work , and find it hard to cope with cooking and other work and they depend on the the Servant to cook. Cooking is not a bis task, if a little preparation is done, every now and then.
One has to mentally prepare the next days, menu keeping in mind the the availability of the ingredients.Thus you are prepared and you can work fast. Deciding at the spur of the moment, standing in front of the fridge and thinking will only waste precious time Once the menu is decided gather all the ingredients , and the vessels. and start. Soak the tamarind in hot water. Some vegetables like, Beans, Cluster Beans can be cooked along with the Rice and Dal. If there is anything to be fried or dry fried for grinding do it first so that, till the cooker is done , you can get the paste ready. on another burner start the curry. Once the Cooker cools One can make the Sambar and Rasam.. With experience, you can become expert cook.
Breakfast.
The best breakfast , is Idli , which is time saving too as in the idli mould , one can steam , as many idli as needed. This can be eaten with, thicket meet/Chutney pudi , Coconot chutney or Sambar.
Dosa . takes a little more time as one has to make them one by one, there is no shortcuts.
Uppit or Uppuma is another quick dish that can be made quickly.there ia Rava Uppit, Semia Uppit and Raw rice rava uppit.
Rice Pongal /kichdi/huugi. This is made both with rice and Rava.
Pohe/ Avalakki can also be a good breakfast dish,
Akki roti is also one but , it takes time.
The batter for Idli and Dosa can be prepare on Sundays so it is always a ready food not just for breakfast but also for lunch and dinner in an emergency.
Recipes.for IDLI :- Udad Dal ----one cup , Boiled rice Rava ----- 3 cups. Wash and soak Both the Dal and Rice rave seperatly for 4/5 hours. Fried the Dal till very smooth and fluffy. ( if a little of the paste is put in water it should float) If grinding in a mixi to grind addind ice cold water to keep it cool. when done remove the dal batter into a big vessel and throughly drain the water from the rava and add to the dal batter add a little salt and mix well ,the batter must be thick, so be very careful while adding water, really well. close with a lid and let it rest over night to rise. Do use a big vessel to give space for the batter to rise or it will overflow.. Next morning boil water in the cooker, gease the Idli moulds with a little oil.. Strir the bater well and pour ladle full of batter in the mould and steam on med heat for 10/12 mins. Cool for a few mins and remove the idlis.
Coconut Chutney :- grind together Scrapings of 1/2 a coconut, two tablespoons of fried gram, 4/5 green chillies(according to taste) a small amount of tamarind and salt. grind it smooth adding little water. Remove and season with mustard seeds and hing.
DOSA RECIPE.
Rice Raw or boiled -----4 cups, Udad Dal ----one cup, One table spoon Chana dal. Soak both together for 5/6 hours and grind till smooth, Be carefull adding water. (The batter must be be pouringg consistancy not thin.) Add salt grind and remove into a big vessel , stir well a well and let it rest over night. Next morning stir again to mix well . Heat a Tava Apply a generous amount of oil on the tava and pour a small dosa. cook it on both sides and remove.Keep this small dosa to grease the tava after every2/3 dosas. After the dosa is done reduce the gas flame to sim before the next dosa, after spreading the dosa increase the heat. Next pour a ladle full and spread into a thind round, increase the heat , pour a spoon af oil all arround the dasa.when its cooked turn the the doas and cook on the other side, turn over fold and remove. Repeat the same way for more dosas.
This above recipe is for usual dosa .One cup Pohe/ Beaten rice , can be added to the above recipe.
The Kernal of 1/4 kg grey pumpkin can be ground with the Udal dal. The doasas will be very soft. this what in hotels they call set Dosa. One table spoon Methi seeds can also be added.This has to soaked seperatly for3/4 hours.
Upit/ Uppuma. (Simple)
Rava---- one Cup , Chana dal and udad dal one tea spoon in each, Jeera 3/4 tea spoon, Mustard --1/2 teaspoon. dry red Chilli ---1 or 2, Oil --Three table spoons. Curry leaves, green chillies---- 2 .21/2 cups water.
In a little oil fry the Rava/ Semolina till Roasted and it emits good aroma, and keep aside . Now, heat the oil add the Dals when they turn golden add the jeera and mustard when they cracle add the red chillis.anda few seconds later add the water. and salt. Let it boil. put the curry leaves , reduce the haet, and add the Rava while stirring continue-sly so no lumps are formed. Mix well and close ith a lid and let it cook for 4/5 mins. Open the lid add two tea spoons ghee , mix well and serve.
While making the seasoning Onions can be added , also vegetables of your choice, like cabbage, peas, Potatos all the mixed vegetables.
Ready Uppuma.
To make the Uppit/uppuma, even quicker :- In big kadai heat four table of oil ,Add a one tablespoon Chana, Dal, One table spoon Urad Dal, fry till golden add two teaspoons Mustard and Jeera, 4/5 red Chillies, also chopped green chillies and curry leaves, let the green chilies get well fried, then add 3/4 kg, Rava fry till it is slightly golden . Remove from the fire and let it cool completely. Store in dry bottle.
When you want to make uppuma, Boil water 21/2 to 3 cups water, add one table spoon ghee and salt when this boils , add one cup of the prepared Rava/ semolina, mix well lower heat to med, and let it cook well, stir the mixture one or two times. If prefered scraped fresh coconut can be added before adding the Rava.
Rava Idlis can lso be made using the same mixture. For a cup of the Uppuma mixture, you will need approx 11/2 cups of slightly sour curds, to which salt, fresh cut coriander leaves hing and 1/4 spoon baking soda is added , mix well . Oil the Idli moulds. add the curds little by little till the idli pouring consistency. pour into the idli moulds and steam for 8 to 10 mins are till done.
kichdi/ Pongal.
Every one knows to prepare pongal with rice and Mung dal.
Rava Kichdi/ pongal . One cup --- Rava, 1/2 cup Mung dal , Few Kajus, one tsp jeera, few curry leaves Haldhi powder and hing. Boil the Dal and keep aside, Heat Ghee or a mixture of ghee and oil a table spoon, when the ghee heats, add the jeera, kaju, curry leaves when the kaju is golden add the Rava and fry tiil yoy get good arome and slightly browned add the boiled dal and salt, if needed a little water, cook well and serve with Coconut Chutney.
One has to mentally prepare the next days, menu keeping in mind the the availability of the ingredients.Thus you are prepared and you can work fast. Deciding at the spur of the moment, standing in front of the fridge and thinking will only waste precious time Once the menu is decided gather all the ingredients , and the vessels. and start. Soak the tamarind in hot water. Some vegetables like, Beans, Cluster Beans can be cooked along with the Rice and Dal. If there is anything to be fried or dry fried for grinding do it first so that, till the cooker is done , you can get the paste ready. on another burner start the curry. Once the Cooker cools One can make the Sambar and Rasam.. With experience, you can become expert cook.
Breakfast.
The best breakfast , is Idli , which is time saving too as in the idli mould , one can steam , as many idli as needed. This can be eaten with, thicket meet/Chutney pudi , Coconot chutney or Sambar.
Dosa . takes a little more time as one has to make them one by one, there is no shortcuts.
Uppit or Uppuma is another quick dish that can be made quickly.there ia Rava Uppit, Semia Uppit and Raw rice rava uppit.
Rice Pongal /kichdi/huugi. This is made both with rice and Rava.
Pohe/ Avalakki can also be a good breakfast dish,
Akki roti is also one but , it takes time.
The batter for Idli and Dosa can be prepare on Sundays so it is always a ready food not just for breakfast but also for lunch and dinner in an emergency.
Recipes.for IDLI :- Udad Dal ----one cup , Boiled rice Rava ----- 3 cups. Wash and soak Both the Dal and Rice rave seperatly for 4/5 hours. Fried the Dal till very smooth and fluffy. ( if a little of the paste is put in water it should float) If grinding in a mixi to grind addind ice cold water to keep it cool. when done remove the dal batter into a big vessel and throughly drain the water from the rava and add to the dal batter add a little salt and mix well ,the batter must be thick, so be very careful while adding water, really well. close with a lid and let it rest over night to rise. Do use a big vessel to give space for the batter to rise or it will overflow.. Next morning boil water in the cooker, gease the Idli moulds with a little oil.. Strir the bater well and pour ladle full of batter in the mould and steam on med heat for 10/12 mins. Cool for a few mins and remove the idlis.
Coconut Chutney :- grind together Scrapings of 1/2 a coconut, two tablespoons of fried gram, 4/5 green chillies(according to taste) a small amount of tamarind and salt. grind it smooth adding little water. Remove and season with mustard seeds and hing.
DOSA RECIPE.
Rice Raw or boiled -----4 cups, Udad Dal ----one cup, One table spoon Chana dal. Soak both together for 5/6 hours and grind till smooth, Be carefull adding water. (The batter must be be pouringg consistancy not thin.) Add salt grind and remove into a big vessel , stir well a well and let it rest over night. Next morning stir again to mix well . Heat a Tava Apply a generous amount of oil on the tava and pour a small dosa. cook it on both sides and remove.Keep this small dosa to grease the tava after every2/3 dosas. After the dosa is done reduce the gas flame to sim before the next dosa, after spreading the dosa increase the heat. Next pour a ladle full and spread into a thind round, increase the heat , pour a spoon af oil all arround the dasa.when its cooked turn the the doas and cook on the other side, turn over fold and remove. Repeat the same way for more dosas.
This above recipe is for usual dosa .One cup Pohe/ Beaten rice , can be added to the above recipe.
The Kernal of 1/4 kg grey pumpkin can be ground with the Udal dal. The doasas will be very soft. this what in hotels they call set Dosa. One table spoon Methi seeds can also be added.This has to soaked seperatly for3/4 hours.
Upit/ Uppuma. (Simple)
Rava---- one Cup , Chana dal and udad dal one tea spoon in each, Jeera 3/4 tea spoon, Mustard --1/2 teaspoon. dry red Chilli ---1 or 2, Oil --Three table spoons. Curry leaves, green chillies---- 2 .21/2 cups water.
In a little oil fry the Rava/ Semolina till Roasted and it emits good aroma, and keep aside . Now, heat the oil add the Dals when they turn golden add the jeera and mustard when they cracle add the red chillis.anda few seconds later add the water. and salt. Let it boil. put the curry leaves , reduce the haet, and add the Rava while stirring continue-sly so no lumps are formed. Mix well and close ith a lid and let it cook for 4/5 mins. Open the lid add two tea spoons ghee , mix well and serve.
While making the seasoning Onions can be added , also vegetables of your choice, like cabbage, peas, Potatos all the mixed vegetables.
Ready Uppuma.
To make the Uppit/uppuma, even quicker :- In big kadai heat four table of oil ,Add a one tablespoon Chana, Dal, One table spoon Urad Dal, fry till golden add two teaspoons Mustard and Jeera, 4/5 red Chillies, also chopped green chillies and curry leaves, let the green chilies get well fried, then add 3/4 kg, Rava fry till it is slightly golden . Remove from the fire and let it cool completely. Store in dry bottle.
When you want to make uppuma, Boil water 21/2 to 3 cups water, add one table spoon ghee and salt when this boils , add one cup of the prepared Rava/ semolina, mix well lower heat to med, and let it cook well, stir the mixture one or two times. If prefered scraped fresh coconut can be added before adding the Rava.
Rava Idlis can lso be made using the same mixture. For a cup of the Uppuma mixture, you will need approx 11/2 cups of slightly sour curds, to which salt, fresh cut coriander leaves hing and 1/4 spoon baking soda is added , mix well . Oil the Idli moulds. add the curds little by little till the idli pouring consistency. pour into the idli moulds and steam for 8 to 10 mins are till done.
kichdi/ Pongal.
Every one knows to prepare pongal with rice and Mung dal.
Rava Kichdi/ pongal . One cup --- Rava, 1/2 cup Mung dal , Few Kajus, one tsp jeera, few curry leaves Haldhi powder and hing. Boil the Dal and keep aside, Heat Ghee or a mixture of ghee and oil a table spoon, when the ghee heats, add the jeera, kaju, curry leaves when the kaju is golden add the Rava and fry tiil yoy get good arome and slightly browned add the boiled dal and salt, if needed a little water, cook well and serve with Coconut Chutney.
