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Thread: Cooking in hotelroom- Quick travel recipes

  1. #1
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    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
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

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  3. #2
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    Dev,
    Nice thread.. hotelroom la dhana.. veetukae. .oru chage kae ipadi senju sapidalamae......
    Usha Sankar

  4. #3
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    Lemon rice ku..

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

  5. #4
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    parupu kozhambu ku .. idea iruka Dev......
    Usha Sankar

  6. #5
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    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...
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

  7. #6
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    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.
    Usha Sankar

  8. #7
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    Idli mix. baking soda. vendam Dev. nichayam keduthal dhan.

    just parupu kozhambu dhan kaeten.

    i need poha mix Dev.
    Usha Sankar

  9. #8
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    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
    Last edited by dev; 11th December 2011 at 03:41 PM. Reason: review change
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

  10. #9
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    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.
    Last edited by dev; 11th December 2011 at 08:30 PM.
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

  11. #10
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    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/
    Last edited by dev; 16th December 2011 at 07:21 PM.
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

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