Instant and Tasty Recipes from Raols
By JIRARA and VIJIRA
© JIRARA, January 2021
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 instant and very tasty recipes for the breakfast (and even for meals) 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 items very easily. Where necessary cleanliness and peeling of some ingredients (like vegetables, greens-leaves, etc.) are highly recommended. The very fine wheat flour (mendo) is gracefully avoided, since it is not easy to digest; especially for the children and very old people. Some of the dishes can be used also for lunch and/or dinner. Garlic and onions are avoided, but can be used if preferred in preparing dosas with masalas, and/or in chutneys.
Here, VIJIRA is Mrs. VIrmati JItendra RAol (She has a certificate in food and nutrition from IGNOU, New Delhi).
Instant and Tasty Recipes from Raols
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These are divided in three categories: a) Dosas/Rotis, b) Chutneys, and c) Sukhadis.
One homemade beverage item, i.e. the fermented grape juice without added spirit is also suggested.
a) Dosas-Rotis
The dosas are mainly the South Indian breakfast dishes, but mostly available up to afternoon, or even in the evenings. There are also traditional North Indian and Gujarati rotis/rotalis/chapatis which can be easily made based on the concepts and recipes of the dosas, thereby easy rendering for the house wives. Of course, fulakas (fluffy rotis/rotalis) have to be made in the traditional ways.
i) Sweet dosas-Maalpudas (sweet rotis)
Ingredients/Process: Three scoops (Daal maateno medium size chamcho) of (whole) wheat flour/atta/lot, half scoop of rice flour, and half scoop of (chiroti) rava/ravo (smallest grain suji). Mix these flours in a bowl and add a pinch of salt (may be avoided), four/five teaspoons of sugar (better to use equivalent amount of jaggary/gud/gol/brown sugar) and one teaspoon of crushed (not powder) black pepper (kalan mari/kaali mirch). 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, but do not allow it to be dark brown. These can be served with only tea/coffee/badam milk, or with honey, maple-leaf syrup and/or dates’ syrup (for more external sweetness); you can eat these maalpudas-dosas with mango/any other jam (murabbo, chhundo); and/or you can spread chocolate syrup for enhanced flavour and taste.
ii) Menthi Dosas (parathas/thepalas/dhhebran/potayas)
Ingredients/Process: Three scoops (Daal maateno medium size chamcho) of (whole) wheat flour/atta/lot, half scoop of rice flour, and half scoop of (chiroti) rava/ravo (smallest grain suji). Mix these flours in a bowl and add salt, turmeric powder, sugar/jaggary (this can be avoided here, but can be added if you like) and red chilli powder to taste. Add sufficient/required amount of menthi (bhaaji/leaves) cut with kitchen-scissors, and three/four green chillies cut into very small pieces. 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), can be eaten like the conventional dhhebran with mango/any other jam (murabbo, chhundo). The hassle of preparing the conventional dhhebran (dhhebras) is avoided, and the taste will be the same though the texture will be different, of course it will be soft.
iii) Dosas with menthi, coriander leaves and green chillies
Ingredients/Process: Two scoop/s (Daal 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 required amount of salt, sugar (this can be avoided here), and red chilli powder to taste; and one teaspoon turmeric powder for health/colour. Cut the required quantities (lesser than that used for dhhebras) of menthi and coriander leaves with kitchen-scissors, and cut 4 green chillies into smaller pieces; 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 (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). These dosas would have nice flavour because of the menthi leaves.
iv) Raagi-flour dosas
In fact this is another and less tedious and better way of making the thick ‘rotis’ or the ‘rotalo/rotalas’ (raagi rotala/raagi 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 and repeatedly beating it to the required shape; this procedure is very tedious, and by following the described method, this boredom is greatly reduced or even avoided. The texture will be different and softer than the traditional raagi roti, but the taste will be almost the same.
The raagi is a grain (almost the size of bajara/bajari) and similar in colour to rai (mustard seeds) and is mostly available in South India.
Ingredients/Process: Three scoops (Daal maateno medium size chamcho) of raagi flour, half scoop of wheat flour, and 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 (can be avoided); 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, daal (lentils), and/or potato (or any vegetable subji-) curry with gravy.
v) Rotali/Roti dosas
In fact this is another and less tedious and better way of making the chapatis or the ‘rotalis/rotis’ (wheat rotali/roti) that are traditionally roasted on iron tawa pan and are spread in the form by taking the dough-portion and rolling it on a flat wooden or stone platform 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 wheat roti, but the taste will be almost the same.
Ingredients/Process: Three scoops (Daal maateno medium size chamcho) of (whole) wheat flour/atta/lot, half scoop of rice flour, and half scoop of (chiroti) rava/ravo (smallest grain suji). Mix in a bowl and add pinch of salt, 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, but do not allow it to be dark brown. Serve with chutney, any type of daal (lentils), and/or potato (or any vegetable subji-) curry with/without gravy.
b) Chutneys
These spicy things/side dishes always enhance the taste of dosas, and even of the regular dishes with fulkas and chapatis/rotis.
i) Curry-leaves chutney
Ingredients/Process: Mix and grind some/required quantities of curry-leaves (Mithho Limbdo/curry pattas) and coriander leaves, and three/four green chillies in a small jar on a grinder/twister to a thick paste; add salt, turmeric powder, sugar (if required), and red chilli powder (if required) to taste and mix it well, no need to do any seasoning of the chutney.
ii) Mint/Phudino/Phudinani chutney
Ingredients/Process: Mix and grind some/required quantity of mint leaves, coriander leaves, and three/four green chillies in the small jar on a grinder/twister to a thick paste; add salt, turmeric powder, sugar (if required), and red chilli powder (if required) to taste and mix it well, no need to do any seasoning of the chutney.
iii) Turiya (Turai/Turiyu/Ridge gourd) chutney
Ingredients/Process: From the turiya vegetable peel its skin gently (with peeler device or knife) and collect the required quantity and mix and grind with some/required quantity of coriander leaves and three/four green chillies in the small jar on a grinder/twister to a thick paste; add salt, sugar (if required), turmeric powder, and red chilli powder (if required) to taste and mix it well, no need to do any seasoning of the chutney.
c) Sukhadis are traditional sweet dishes which can replace the chocolates for the children
i) Wheat flour Sukhadi
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 proportionate quantity of wheat flour and keep stirring the material, and remove when it becomes sufficiently brown and uniform into a flat steel plate; then spread the material to form the uniform-thickness and by moving the knife vertically and horizontally make the cut-out pieces and allow it to reasonably cool, and serve the pieces when these are warm.
ii) Bajarini Sukhadi
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 proportionate quantity of bajara flour (bajarino lot) and keep stirring the material, and remove when it becomes sufficiently (brown) dark grey and uniform into a flat steel plate; then spread the material to form the uniform-thickness and by moving the knife vertically and horizontally make the cut-out pieces, and allow it to reasonably cool, and serve the pieces when these are warm.
iii) Two flours Sukhadi
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 proportionate/required quantities of wheat and rice flours and keep stirring the material, and remove when it becomes sufficiently brown and uniform into a flat steel plate; then spread the material to form the uniform-thickness and by moving the knife vertically and horizontally make the cut-out pieces, and allow it to reasonably cool, and serve the pieces when these are warm.
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d) Red grape beverage: This is the fermented grape juice without added spirit
Take one kg of fresh red (could be dark brown or similar variety) grapes with seeds (do not use/need seedless grapes). Wash these grapes with warm water softly. Then put in a steel vessel (tapeli), and pour some filtered water so that these are just properly soaked (do not put lot of water), add nearly 600-700 gms. of sugar; and for flavour you can add appropriate amount of either cardamom, cinnamon, or coffee powder, and gently stir the mixture. Then cover the vessel with a cloth so no dust particles fall in it. Keep the vessel on a stool/table in a corner of a room for nearly two weeks. Then pour this material in a grinder jar and just grind for smallest speed such that it is just one jerk of the mixi, the idea being the seeds should not be crushed at all; this requires great care. Then filter the juice with a reasonably fine cloth filter (or use plastic filter of appropriate mesh size) and store the filtered juice (it should be a thick paste) in glass bottles (with bigger notches) in freezer, no need to add any preservative. While serving, take two table spoon-full of the thick paste and put in a (medium sized) glass, add (normal or cold) water, a few drops of fresh lemon juice, and a little sugar (if preferred), stir and serve.
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