Category Archives: Tiffins

Senegala Vada (Brown Bengalgram Fritters)

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This is favourite snack, and is available, in various versions, across South Indian households and even restaurants.

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Senegala vada with chutney

This is different from “masala vada” as the masala vada is made with split bengal gram, not the whole one.

Ingredients:

  • 2 cups brown senegalu (chana, whole bengal gram) – soaked and drained.
  • 6-8 green chillies
  • 1″ piece of ginger
  • optional – finely chopped onion
  • optional – croasely ground pepper
  • Chopped curry leaves
  • pinch of asafetida/hing
  • 1 tsp salt
  • Oil for frying
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The washed senegalu with chillies and ginger

Method:

  • Rough-grind the soaked senegalu. You may add a bit of water to help in the grinding.
  • Add the chillies and ginger and grind again so they are mixed well.
    • Ensure that the senegalu remain rough, and are not finely ground. That would take away from the texture and taste of the final vada.
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coarsely ground with the chillies and ginger mixed in.

  • remove from jar and add salt and mix well.
  • You may add the other ingredients at this time, and set aside till the oil heats.
  • Wet your fingers and take a bit of the batter and flatten.
    • Ensure that the edges are not broken as this may cause the vada to break while frying.
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Flatten on your fingers

  • Once the oil is heated enough, gently drop this into the oil for frying.
    • You may also use a plastic sheet for shaping the vadas. They can then be dropped from the sheet into the oil.
  • Turn the vada until it is uniformly brown and then take out.
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Frying into a lovely brown

  • Put it on a plate lined with kitchen tissue to soak the excess oil.
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Senegala vada ready!!

Serve hot with coconut chutney! 🙂

 

 

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Veg Thin-Crust Pizza

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Veg Thin-Crust Pizza

Last night at 7pm, Hubby decided that the best way to watch an action movie is if we have pizza! The normal pizza I always make is usually a part of my bread dough. I simply make a bit extra, and set it aside for the pizza after proofing. At that hour, there isn’t any way I can get proofed dough ready for the 9pm show. Also, we’ve stopped keeping ready-made pizza bases at home, in a drive to lead a healthier lifestyle.

So we got hunting for a recipe I could work with. A few blogs and sites later, I figured out what I wanted to do! The one I made has been inspired by all those blogs, but I made my changes to accommodate our tastes. The end result was definitely a perfect accompaniment to an action movie!!

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Pizza!

This particular recipe is bound to be a favorite for all those who love thin crusts. For thicker crusts, you need to go through the proofing method before baking. 🙂

Ingredients:

Pizza Base: 

  • 2 cups all-purpose flour / maida
  • 1 tsp instant yeast (or active dry yeast)
    • be sure to proof the active-dry yeast before using. Use water from the 1 cup mentioned below.
  • 1 cup water
  • 1.5 tsp salt

Sauce:

  • 5 ripe medium-size tomatoes
  • few fresh basil leaves
    • Can use 1/2 tsp of dried basil also
  • 1 tsp dried oregano
  • 3/4th tsp salt
  • 2 garlic pods (optional; I did not use)

Toppings:

  • caramelized onions
  • sweet corn
  • chillies
  • chilli flakes
  • diced capsicum
  • cheese of your choice

Method:

Sauce:

  • Blanch the tomatoes by dropping them in boiling water. After 2 mins take them out and drop in a bowl of cold water.
  • Peel the tomatoes and roughly chop them.
  • In a mixer jar, add all the ingredients except salt and grind into a fine puree.
  • Add salt at the end and set aside.
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Ready to be used sauce

Pizza:

  • Preheat the oven at the highest temperature for 30 minutes
    • My oven goes up to 250 deg C. Please make sure you are able to achieve a good amount of heat within the oven. if your highest temperature is lower, then you may keep it for a few minutes longer.
  • In a bowl, add the yeast and water and mix well.
  • Add the flour and salt and mix well by hand till it becomes a sticky dough.
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Basic dough, ready to be kneaded

  • Sprinkle a little flour on your work surface and drop the dough on it.
  • Knead the dough thoroughly until it becomes smooth. This may take about 5-8 minutes of kneading. The dough at this point will not stick to the hand.
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And now we’re ready to make Pizza!

  • You may add a little flour if needed.
  • Cover the dough while you prepare the toppings for the pizza.

    Note:
    To actually bake the pizza, I use the tray that I got with my oven. It is rectangular, but I’m ok with that! 🙂
  • Spread some olive oil on the tray to prevent the base from sticking.
  • Slowly, by hand, spread the base on the tray while keeping the base at least 1/4″ thick.
    • Any thicker, the base will not cook properly and may remain soggy.
    • This step needs a lot of patience. Do not rush this as the base may become too thin and burn or be too thick and raw.
  • Spread the tomato sauce over the base evenly with a bit extra at the edges.
  • Top the sauce with grated cheese.
  • Over the cheese, add all the toppings of choice. You may add a bit of cheese over the toppings also.
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Ready to bake

  • Bake the pizza for 15 minutes.
    • Make sure to the keep checking as the amount of time varies of the temperature used and the size of the oven.
  • Pull out of the over, cut and serve!!
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These were almost gone before I remembered to take a pic! 😉

 

Godhuma Pindi Dosa

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Last night, we were just pondering about what to have for dinner, when Hubby remembered this dosa from his childhood days. His mother had prepared it an a quick and tasty tiffin. Honestly, I was a bit skeptical, since I’d never heard of it before. But a quick search on the internet produced some interesting results. The final result was a quick, healthy and satisfying dinner.

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Godhuma Pindi dosa with tomato perugu pachadi

Godhuma pindi (wheat flour) dosa is a very quick and satisfying tiffin, especially given that it literally takes 5 minutes to prepare the batter. It is easy to make, and pretty satisfying while staying health. A win-win all around…

Ingredients:

Batter:

  • 1 cup godhuma pindi (wheat flour)
  • 1 cup rice flour
  • 1 tsp salt
  • Water to mix the batter
  • cooking oil

Toppings on dosa (optional):

  • finely chopped green chillies
  • finely chopped ginger
  • jeera

Method:

  • Mix all the batter ingredients to pouring consistency. Make it a little thinner than normal dosa batter.
  • Keep all the toppings ready
  • Place an iron skillet on medium flame and let heat properly. Spread a little oil to ensure it is ready for the dosa.
  • Once the skillet is well heated, pour the batter outside in, like a rava dosa.
    • The dosa does resemble a rava dosa in the “holeyness”.
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With the toppings of choice

  • sprinkle on the toppings of choice and add some oil to the outside of the dosa.
  • Once done, the edge will turn lightly brown and start to lift off the skillet.
  • Flip over and roast till done.
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After flipping over..

  • Flip back, fold over and serve hot.
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The inside is nicely roasted too!

This dosa can be had with any kind of chutney and is best served hot. The wheat flour adds a bit of healthiness to the evening tiffin, while is very quick and easy to make!