The T tiffin
Welcome to A to Z of tiffin ideas with me. I am trying to give AtoZ suggestions for lunch box woes and today is Day 20 with letter T. So Let’s pack the “T” Tiffin
Til ka ladoo
Thalipith aka Indian Pancake
I make it regularly even with leftover veggies or even add rice. Here’s an easy yet delicious traditional Maharashtrian recipe of this savoury multi-grain combination of jowar, rice, gram, whole wheat flour.
- Whole wheat flour (atta) 1 cup
- Bajra flour 1 cup
- Jowar flour 1 cup
- Rice flour 1/2 cup
- Besan 1/2 cup
- 1/2 tsp: Chilli powder
- 1/2 tsp: Turmeric (haldi)
- 1 tsp: Cumin powder
- Coriander / Dhania powder 1 tsp
- grated ginger 1 tsp
- fresh coriander – 1tbsp
- Sesame seeds-2 tbsp
- sugar to balance spices – 1/2 tsp
- Oil as required
- Salt to taste
- First of all, Mix the flours and roast lightly in a pan or a griddle or a kadhai.
- Add chilli powder, salt, haldi, dhania powder and jeera powder.
- Knead to a firm dough with the water. note the dough will have a different consistency from the roti dough, because of the lower gluten content. The other grains do not have so much gluten.
- Heat a tawa/ skillet and furthermore With wet hands, flatten to a circle and make holes in it. These little holes ensure that the thalipeeth cooks through evenly. This flattening will be easier with practice.
- Finally, cook over a tawa (griddle), spread some oil around it and also into the holes that you have made. Fry on medium heat on both sides, by adding oil/ ghee till both sides are well cooked, glossy and have beautiful brown spots on them.
- Finally ready to pack in tiffin with Tomato pickle to keep “T” flavour.
In thalipeeth there is no hard and fast rule what to add, if you have only whole wheat flour/ atta just roast it a bit and add choice of ingredients, even you can add leftover daal or grated cucumber, grated lauki, cabbage, anything which you have in hand thalipeeth can accommodate it.
Til Ke Ladoo
This Indian dish is a perfect blend of crisp and crunchy sesame seeds (til) and viscous sweet jaggery syrup. It is supposed to be a winter recipe as sesame have heating properties.
- Sesame (til) seeds – 4 cups
- Water (paani) – half a cup
- Brown sugar or powdered jaggery (gud) – half a cup
- Coconut (nariyal) – 1 coconut chopped finely into small pieces
- Take a saucepan and heat it on the middle flame, wait till the vessel is warm.
- Mix the water with jaggery and bring to boil to make syrup.
- When the mixture is boiling, slowly add coconut and heat till it becomes thick.
- Roast sesame seeds in the other saucepan till they become light brown. Do not overheat the seeds as they may give a bitter taste if heated too much.
- Add these seeds to the syrup and slowly stir and mix.
- Allow the preparation to cool for some time.
- Now make tiny compact balls and tasty Til ke ladoos are ready!!!
Also you can make Till barfi which is popular dessert from Maharashtra cuisine, made in the festive season mostly at the occasion of Makar Sankranti. Till barfi is nutritious as well as tasty.
- 3 cups: Sesame seed
- 2 1/2 cup: Sugar
- 1 cup: Groundnuts (peanuts)
- 1/2 cup: Grated dry coconut (Copra)
- Roast sesame seeds until good aroma comes from the seeds. Keep it aside.
- Next roast the groundnuts. Grind the roasted sesame seeds coarsely, but grind the roasted groundnuts finely. Mix them together.
- In a thick bottom pan make a thick sugar syrup.
- Mix the powdered sesame seeds and the groundnuts in the syrup. Stir continuously until it no longer sticks to the edge.
- Spread the hot mixture on to a greased tray to about quarter inch thickness.
- Sprinkle the grated copra on top.
- Cut into square or diamond shapes.
Tarts is an open pastry case containing a sweet or savoury filling. You can even make tortillas if you wish.
image credit – pixabay
Today is Day 20 with the letter “T” of AtoZ challenge.
My theme for the challenge is ‘Tackling Tiffin tantrums” to help ease lunchbox woes for moms & kids.
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