Cooking in hotelroom- Quick travel recipes

A fantastic recipe I tried today.

Instant Rasam Mix:

Ingredients:
4 Tbsp toordal
1 tsp coriander seeds
1 tsp cumin seeds
1/4 - 1/2 tsp peppercorns
1 dried red chillies
Tamarind- 1 big nellikkai sized
Salt-1 tbsp(or more or less to taste)

For tadka:
1 Tbsp gingelli oil, 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of asafoetida powder,1/8 tsp turmeric powder and few curry leaves chopped

Method:
1. Dry roast toordal in a pan until it starts to change the color.
Now add coriander seeds, cumin seeds, peppercorns, chillies and roast until the coriander seeds start to change color n becomes flavourful.
Add tamarind to it and turn off the stove. Let cool.
2. Grind the toasted ingredients along with salt into a fine powder.
3. Heat the oil in a small pan and add the tadka ingredients. When the mustard seeds start to pop, turn off the stove. Cool and add it to the ground mixture. Store in an airtight jar.

How to use:
For 150ml(or abt 200ml if u want the rasam to be thin) of water use about a Tbsp of mix and let boil for about 2 minutes.
Mashed tomato,crushed garlic and minced cilantro can be added to further enhance the flavor of rasam.(I din't use any but still the rasam was really tasty)

Recipe source: http://veggieplatter.blogspot.com/20...rasam-mix.html

Dev,
Nice thread.. hotelroom la dhana.. veetukae. .oru chage kae ipadi senju sapidalamae......

Lemon rice ku..

munnadiyae.. thaalichu kotti. lemon pizhinju, salt and sugar pottu eduthukalam.. sadham add panninda podhum.

parupu kozhambu ku .. idea iruka Dev......

Hi TVS, long time...:)

Yes, indha podi is very handy for lazy days or even when unexpected guests arrive... Unga lemon rice mix sound interesting... how long can we keep it if not refrigerated?....

by Paruppu kozhambu do u mean the araichuvitta samabar kind?... I saw a recipe for instant sambar podi...will give it a try n post it here if it turns out good....

Also on my to try list:
instant upma/semiya mix,
Instant poha mix,
Instant pongal mix,
Puliyogare powder

Instant idli mix paarthen but don't plan to try it as it calls for baking soda...

Lemon Juice with thalichifying.

fresh oil la senjukanam Dev. hot climate la - just 5 days ku nalla irukum.

cool climate la 15 days ku nalla irukum.......

solla maranthuten..

vanali pottu. kaduku thalichu, parupu fry panni, green chilli pottu nalla fry pannitu,
andha heat layae lemon juice ai vidanam. sila seconds heat aganam. indha lemon juice.
udanae salt and sugar podalam. nalla karainjidum.

Idli mix. baking soda. vendam Dev. nichayam keduthal dhan.

just parupu kozhambu dhan kaeten.

i need poha mix Dev.

TVS, I tried the instant sambar mix...it was good with rice... to improvise, I added a bit of homemade sambar powder while it was boiling and also a dallop of ghee while serving... 75% sambar maadhiri irundhichu... texture was not like sambar(so 25% marks minus ;) ) but tastewise it was good and after the additions it was good for tiffin iitems also... I feel one can fry the dhals, fenugreek and grind to a powder... do the tadka and add req qty of the usual sambar powder and salt... that way we'll get a sambar close to the taste we are used to...

Anyway, Here is the recipe I tried...

Instant sambar mix

Ingredients:
5 tbsp toor dal
1 Tbs chana dal
2 Tbsp coriander seeds
1 Red chilli
A pinch of fenugreek seeds / methi seeds
1/4 cup grated dried coconut - I din't use as I din't ahve any
1 Tbsp rice
Tamarind- abt a nellikkai sized
1/4 tsp turmeric powder
Salt-1 tbsp
For tadka: 2 Tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, few curry leaves, few pinches of asafoetida powder

How to prepare the instant sambhar mix:
1. Heat oil in a small pan and add mustard seeds and cumin seeds. When mustard seeds start to pop, add the asafoetida powder and curry leaves. Turn off the stove and let the tadka cool.
2. Toast toordal and chanadal in another pan until slightly golden brown. Add coriander seeds, fenugreek seeds and red chillies if using. Saute until coriander seeds start changing color. Turn off the stove and to the pan, add the remaining ingredients that were not toasted in steps 1 or 2. Let cool.
3. Add toordal, chanadal, coriander seeds, fenugreek seeds, rice, coconut, tamarind, salt, red chillies and turmeric powder to a mixer / blender and grind to a fine powder.
4. Add the tadka to the ground powder and mix well.
5. Store it in an airtight container.

Making sambhar:
Add about 2 Tbsp sambhar mix to 150 ml of water added and boil for 2-3 mins. Garnish with cilantro.
veggies / tomatoes / onions can be cooked and added to this to make a more flavorful sambhar.
Add a bit of jabbgery if using for idli/dosai

Recipe source: http://veggieplatter.blogspot.com/20...mbhar-mix.html

Instant Poha Upma/aval mix:

Heat oil. splutter mustard. Add channa dhal n urad dhal...let brown.
Add red chillies/finely chopped green chillies.curry leaves and fry well.
Add peanuts(roasted-do not add the raw variety) or cashews and let it turn golden.
Add asafoetida, salt. Mix well.
Add poha(medium or thin variety) and keep mixing until well mixed.
Take off flame, let cool and store in airtight container.

How to use:
Take required quantity of the poha mix and add enough warm/cool water to make it real moist. Qty of water depends on the variety of poha used.It takes bit longer to become soft as the poha turns crispy when roasted.
Let stand for 10 minutes or until soft and then add lemon juice,coriander leaves, chopped onions-tomato,grated carrot/grated coconut, boiled n chopped potatoes if preferred and mix well.Else serve as such with pickle n curd.

Instant poha Laddoo mix: Sweet aval urundai

Heat ghee in a pan and add cashews and let it turn golden.
Add poha and keep mixing till it turns crisp.
Let cool and grind to a very coarse powder.
Add sugar to taste and cardamom powder and grind again. Make sure the final mix is still coarse.
Store in airtight container.

How to use:
Take required quantity of the sweet poha mix and add enough warm/cool water to make it real moist(kola kola kind of). Qty of water depends on the variety of poha used. Don't add too much water else the mix will become kola kola and difficult to make laddoo balls.
Let stand for 10 minutes or until soft and then shape it into balls. You can also add grated coconut before making the balls.

Note: U can also add milk instead of water for added taste but I am happy using water.

Recipe source: romaspace.wordpress.com/2008/09/09/instant-poha-laddu-mix/

TVS aunty, give these poha mixes a try and let us know how u liked it. Also, if u happen to do any any improvisations do let us know...:)

Upma mix:

Heat oil(liberal use of oil here is recommended). Splutter mustard. Add in kadalai paruppu n urad dhal. Let it start to change color.
Add finely chi=opped ginger and curry leaves, dry red chillies broken and let the ginger n curry leaves become crisp.
Add asafoetida and give a good mix.
Add rava,salt and roast for a few minuts(approx 3-4 mis) until aromatic and color just starts to change golden.
Let cool and store in airtight containers.

How to use:
Bring water ( rava:water= 1: 2 1/2; use 1:3 ratio if using brown rava) to a boil.
Add the rava slowly and keep mixing to avoid lumps.
Let it come to a boil again. Cook until rava is soft.

If u r using a kettle to cook, it might shut off automatically only the mixture starts to boil. In that case, place it on keep warm mode for a few miutes and keep the lid closed.
Now open the lid and see if the rava is cooked. If it still needs to be cooked, switch on the kettle again and let it come to a boil again and switch off. keep mixing in this step until it starts boiling. Keep closed in warm mode for few mins and the upma should be ready.
If using a kettle similar to insta cook when comes with temperature control, turn the temperature down to low-medium(seasoning mode in case of insta cook) once the rava mixture starts to boil. Keep stirring for a minute and then keep warm for 2 minutes. Done!!!

How to clean a kettle after using it to cook noodles/upma/porridge etc:

Once u transfer the contents to another bowl, let the kettle come to room temperature or become warm.
Add water and stir well and switch it on.once warm/boils, switch off and let sit for 5 minutes.
By now, any stuffs sticking on hard to the kettle would have loosened up. scrape it off gently using a spatula and pour out the water.
gently scrub using a scrubber(and mild dishwasher) and wash off.
Done.

Never immerse the kettle or the base in water. use water only to wash the interiors.

Uppu Paruppu mix: (ilai paruppu or plain paruppu)

Dry roast, on low flame, thoor dhal until flavourful and starts to change color(approx 5 mins). Take off flame and let cool.
Grind it to a powder adding salt and kongu masala powder, turmeric powder along with it.

How to use:

To 150ml of water, add sliced garlic-1 big, 2 pearl onions, few curry leaves sliced and let it boil for a minute.Add 2 tbsp of the dhal mix mixed with warm water and let boil for about 2 minutes or until desired consistency is reached.
Garnish with coriander leaves and serve hot with steamed rice and lots of ghee.

Yellow moong paruppu mix/kootu mix:

Dry roast, on low flame,split yellow moong dhal until flavourful and starts to change color(approx 5 mins). Take off flame and let cool.
Grind it to a coarse powder adding salt and turmeric powder along with it.

Heat oil in a pan and splutter mustard seeds, jeera, dry red chillies broken. Take off flame and stir in the dhal mix.
The end mix should be a crumbly mixture.

Note:
U can pack the dhal without grinding if u have access to MW oven as this dhal cooks really fast.

How to use:

Dhal:

To 150ml of water, add 2 pearl onions sliced, few curry leaves sliced, tomato chopped,req qty of kongu masala powder(or sambar/chilly pwd) and let it boil for a minute.Add 2 tbsp of the dhal mix mixed with warm water and let boil for about 2 minutes or until desired consistency is reached.
Garnish with coriander leaves and serve hot with steamed rice.

Kootu:

To 150ml of water, add1 garlic crushed, add 2 pearl onions sliced, green chilly or chilly pwd if req but purely optional, few curry leaves, any one veg(ash gourd/snake gourd/ chow chow) chopped and let it cook till done.
Add 2 tbsp of the dhal mix mixed with warm water and let boil for about 2 minutes or until desired consistency is reached.
Take off flame and add in a tsp of coconut oil and serve hot with steamed rice.

Instant kara pongal mix:

Dry roast, on low flame,1 cup split yellow moong dhal until flavourful and starts to change color(approx 5 mins). Take off flame and let cool.
To this add 2 cups raw rice.

Note:
You can grind this mixture very coarsely(like broken wheat).

Heat ghee in a pan.
Add roughly crushed jeera, peppercorns, finely chopped ginger, curry leaves and green chillies. Let it all turn crisp. You can also omit ginger, curry leaves and green chillies in this step and add those while cooking.
Add cashews and saute till golden.
To this add the rice-dhal mixture and mix well.
Add required salt.
Let cool.

How to use:

To 4 cups of boiling water, add 1 cup of the mix and cook on low flame till done.Keep stirring in between.
Serve hot with some more ghee on top.

Instant sakkarai pongal mix:

Dry roast, on low flame,1 cup split yellow moong dhal until flavourful and starts to change color(approx 5 mins). Take off flame.
To this add 2 cups raw rice, mix and let cool.

Note:
You can grind this mixture very coarsely(like broken wheat).

Heat ghee in a pan.
Add cashews, dried grapes and saute till golden.
To this add the rice-dhal mixture and mix well.
Add required qty of cardamom powder and mix well.
Let cool.

How to use:

To 4 cups of boiling water, add 1 cup of the mix and cook on low flame till done.Keep stirring in between.
Once the rice-dhal is cooked real soft, add 1 cup(more or less to taste) of brown cane sugar(karumbu sakkarai) and keep mixing till it melts completely . It is preferable to make a sugar syrup from the cane sugar and then add to teh rice mix.Tastes better.
Serve hot with some more ghee on top.

Instant rava Pongal mix:

Dry roast, on low flame,1 cup split yellow moong dhal until flavourful and starts to change color(approx 5 mins). Take off flame and let cool. Grind to a coarse mixture(rava like)

Heat ghee in a pan.
Add roughly crushed jeera, peppercorns, finely chopped ginger, curry leaves and green chillies. Let it all turn crisp. You can also omit ginger, curry leaves and green chillies in this step and add those while cooking.
Add cashews and saute till golden.
To this add 2 cups rava and mix and saute on low flame until flavourful.
Add required salt.
Let cool.

How to use:

To 2 1/2 cups of boiling water, add 1 cup of the mix and cook on low flame till done.Keep stirring in between.
Serve hot with some more ghee on top.

Quote:

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Originally Posted by dev

Instant rava Pongal mix:

Dry roast, on low flame,1 cup split yellow moong dhal until flavourful and starts to change color(approx 5 mins). Take off flame and let cool. Grind to a coarse mixture(rava like)

Heat ghee in a pan.
Add roughly crushed jeera, peppercorns, finely chopped ginger, curry leaves and green chillies. Let it all turn crisp. You can also omit ginger, curry leaves and green chillies in this step and add those while cooking.
Add cashews and saute till golden.
To this add 2 cups rava and mix and saute on low flame until flavourful.
Add required salt.
Let cool.

How to use:

To 2 1/2 cups of boiling water, add 1 cup of the mix and cook on low flame till done.Keep stirring in between.
Serve hot with some more ghee on top.

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This is brilliant. This thread should be more active.

I used to do something similar to this for work. Came up with the idea when my office 's CCD express had an instant upma/poha box.

I used to make a mix of dry roasted rava and dry roasted garnishings (curry leaves, dal , mustard, red chilli) for upma with some salt turmeric and pack it into mini microwave boxes and keep it in my office desk.

I'd just add water and microwave it for 5 mins or till cooked and have it hot.

This is a good variant. Will try it sometime.