Tasty and Fast Recipes from Raols
By JIRARA and VIJIRA
© JIRARA, December 2020
Published by JIRARA on
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The readers should take these stories/verses/thoughts with/in good spirit. The presented ideas and material are based, where feasible, on readings and (thought-) analyses of scientific/other open literature (which seemed most profound and trustworthy), with as much care as possibly taken. The readers are requested to verify these notions on their own, and use their own discretion. However, these stories/verses/thoughts/ideas (mostly original) are expressed here with an intention of increasing awareness of the readers with a hope that in an overall sense, their (and ours) consciousness would be heightened (in all and multiple directions), so that we all can live our lives on this planet with true happiness, ever-lasting peace and real joy (irrespective of our orientations). The author and the publisher will not be responsible for any negative effects/situations arising as a result of reading these stories/verses and/or following the suggestions if any; and no discussions/dispute of any kind will be entertained at any time and in any way, manner, and/or forum; because the dictum is that if you like(-d) you read, otherwise ignore, what is the point in making a fuss about it?; anyway you are independent to judge the messages in the stories and utilize for your benefits if found useful, since here the idea is in the direction of ‘consciousness raising’. JIRARA.
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Preamble: We present several fast/quick and very tasty recipes for the breakfast that we ourselves have tried out and a few are the slight variations of some of the existing ones. These are specified mainly for a family of four members, the proportions of the ingredients can be varied as per the requirements of the consumption by the family members, and can be evolved with some trials, so the presented measures are just the guidelines to start with; and even the gents and children (teenagers and with more age) can make these very easily. Where necessary cleanliness and peeling of some ingredients (like vegetables, etc.) is highly recommended. The very fine wheat flour (medo/mendo) is gracefully avoided, since it is not easy to digest; especially for the children. Also, these do not contain garlic and onion, which may be appropriately added if you prefer, especially in chutneys.
Here, VIJIRA is Mrs. VIrmati JItendra RAol.
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Tasty and Fast Recipes from Raols
These are divided in the three categories: a) Dosas, b) Chutneys/bread spread, and c) Seasoned/sweet roti pieces.
a) Dosas:
These are mainly the South Indian breakfast dishes, but mostly available up to afternoon, or even in the evenings. They are several traditional/modern varieties but we describe here the instant ones:
i) Three flour-dosas; these can be considered as something like Pan-Cake-Dosas (PCD):
Ingredients/Process: One scoop (Dal maateno medium size chamcho) of rice flour/atta/lot, two scoops of (whole) wheat flour, and one scoop of (chiroti) rava/ravo (smallest grain suji). Mix in a bowl and add pinch of salt, two teaspoons of sugar, and one-half teaspoon each of cardamom, and cinnamon powder (these two can be more if you prefer for enhanced taste and flavour), and if you like you can add half cup of milk. Then mix the ingredients and keep adding water gradually, and keep stirring the batter (khiru), which can be kept to a level that can be easily spread on the iron tawa-pan (on gas stove, the heat/size of the flame should be adjusted as required); the batter should not be too thin or too thick. Then prepare the dosas by adding/sprinkling small amount of oil on the spread-batter (better to have a medium size/diameter spread) on the pan, and a little bit of oil on the rim of the dosa-spread. Roast to a bit more than the medium level of cooking. Serve with honey, maple-leaf syrup and/or dates’ syrup; you can eat these PCDs with mango/any other jam (murabbo, chhundo); and/or you can spread chocolate syrup on your PCDs for enhanced flavour and taste.
ii) Besan-Tomato dosas; these will taste like eggless-omelette (BTD).
Ingredients/Process: Two scoops (Dal maateno medium size chamcho) of besan (gram) flour, one scoop of rice flour, and one scoop of (chiroti) rava/ravo (smallest grain suji); mix these flours in a bowl and add salt, turmeric powder, sugar (this can be avoided here, but can be added if you like), and red chilli powder to a taste. Grind two small red tomatoes, one small carrot, and three/four green chillies in the small jar on a grinder/twister. Then mix the ingredients and keep adding water gradually, and keep stirring the batter (khiru), which can be kept to a level that can be easily spread on the iron tawa-pan (on gas stove, the heat/size of the flame should be adjusted as required); the batter should not be too thin or too thick. Then prepare the dosas by adding/sprinkling small amount of oil on the spread-batter (better to have a medium size/diameter spread) on the pan, and a little bit oil on the rim of the dosa-spread. Roast to a bit more than the medium level of cooking. Serve with chutney (but this is not required).
iii) Dosas with coriander leaves and green chillies (DCC):
Ingredients/Process: One scoop (Dal maateno medium size chamcho) of besan (gram) flour, two scoops of rice flour, and one scoop of (chiroti) rava/ravo (smallest grain suji); mix these flours in a bowl and add salt, sugar (this can be avoided here), and red chilli powder to a taste; and one teaspoon turmeric powder for health/colour. Cut the coriander leaves with kitchen-scissors, and cut 4 green chillies; then mix these ingredients in the batter and keep adding water gradually, and keep stirring the batter (khiru), which can be kept to a level that can be easily spread on the iron tawa-pan (ITpan on gas stove, the heat/size of the flame should be adjusted as required); the batter should not be too thin or too thick. Then prepare the dosas by adding/sprinkling small amount of oil on the spread-batter (better to have a medium size/diameter spread) on the pan, and a little bit oil on the rim of the dosa-spread. Roast to a bit more than the medium level of cooking. Serve with chutney (but this is not required).
iv) Maize-flour dosas: In fact it is another and less tedious and better way of making the thick ‘rotis’ or the ‘rotalo/rotalas’ (makaina rotala/makkiki roti) that are traditionally roasted on iron tawa pan and are spread in the form by taking the dough-portion between two hands and repeatedly pressing, or by putting the portion on a flat wooden or stone platform (aadani) and repeatedly beating it to the required shape; this procedure is very tedious, and by following the described method, the boredom is greatly reduced or even avoided.
The texture will be different and softer than the traditional makkiki roti, but the taste will be almost the same.
Ingredients/Process: Three scoops (Dal maateno medium size chamcho) of maize flour (yellow or white makkika atta/makaino lot, and NOT the starch), one scoop of wheat flour, and one-half scoop of rava/ravo (smallest grain suji, which may be avoided); mix these flours in a bowl and add salt, and sugar (this can be avoided here) to taste; and little turmeric powder for the colour; then mix the ingredients and keep adding water gradually, and keep stirring the batter (khiru) which can be kept to a level that can be easily spread on the iron tawa-pan (ITpan on gas stove, the heat/size of the flame should be adjusted as required); the batter should not be too thin or too thick. Then prepare the dosas by adding/sprinkling small amount of oil on the spread-batter on the pan, and a little bit oil on the rim of the dosa-spread. Roast to a bit more than the medium level of cooking. Serve with chutney/s, dal/s, and/or potato curry with gravy.
b) Chutneys:
These spicy things always enhance the taste of dosas, and even of the regular dishes with fulkas and chapatis/rotis.
i) Tomato-chilli chutney:
Ingredients/Process: Grind two small red tomatoes, and three/four green chillies in a small jar on a grinder/twister to a thick paste (a little water would be needed); add salt, sugar (if required), and red chilli powder (if required) to a taste and mix it well, no need to do any seasoning of the chutney.
ii) Coriander leaves-chilli chutney:
Ingredients/Process: Grind some/required quantity of coriander leaves, and three/four green chillies in the small jar on a grinder/twister to a thick paste (a little water would be needed); add salt, sugar (if required), and red chilli powder (if required) to a taste and mix it well, no need to do any seasoning of the chutney.
iii) Bread spread:
Ingredients/Process: Grind two small red tomatoes, one small carrot, and one scoop roasted yellow-grams (called daalia, or putane, whole or split, but NOT the broken wheat/daliya), and three/four green chillies in the small jar on a grinder/twister; add salt, sugar (if required), turmeric powder, and red chilli powder (if required) to a taste (a little water would be needed); after the thick paste is ready remove it in a glass bowl (useable in a microwave) and add one teaspoon each of (olive/sunflower) oil and (pure) ghee; and warm in microwave for 30 seconds, remove the bowl and mix well, and again heat for 30 seconds, and then mix well and use as a spread in between two slices of the roasted/toasted bread, no need to do any seasoning of this spread. See that when you heat the spread in the microwave it does not become too dry or hard, so it is better to warm it for 20/20 seconds, or sprinkle a litter water on the paste before heating in the microwave for 30/30 seconds.
c) Seasoned/sweet roti pieces: Sometimes the rotis/chapatis/fulka would be left out from the lunch/dinner time, and are still edible (i.e. these are NOT stale/vaasi), then one can prepare three tasty items, basically two/three rotis are required:
i) Seasoned wet roti pieces-1:
Ingredients/Process: In a deep pan (kadhhai) put one tablespoon cooking oil with some small mustard seeds (rai), and roast for some time, then add salt, turmeric powder and red chilli powder (to taste), and stir/roast for half a minute; then add a little water (you can add a little more water to make the final item a bit soggy/soft/dhhili; some people would like it that way); and then add small pieces of the rotis, mix well and the dish is ready. You can eat these seasoned roti pieces with yoghurt/dahi/curds.
ii) Seasoned dry roti pieces-2:
Ingredients/Process: In a deep pan (kadhhai) put two tablespoon cooking oil with some small mustard seeds (rai), and stir/roast for some time, then add salt, turmeric powder and red chilli powder (to taste), and stir/roast for half a minute; then add (very) very small pieces of the rotis, mix well and the dish is ready (water in not required). You can eat these seasoned roti pieces with/without yoghurt/dahi/curds.
iii) Sweet roti pieces-3:
Ingredients/Process: In a deep pan (kadhhai) put four/five tablespoon of ghee, and required quantity of jaggary (gud, gol) and stir/roast for some time until it becomes a uniform and medium-thick paste (it should not become too brown), then add small pieces of the rotis, mix well and the dish is ready (water in not required). This delicious sweet dish can be made more tasty by eating with vanilla ice-cream.
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