Step By Step photos for Miscellaneous!

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Oct 23, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Jiffy Tomato Thokku

    The spice level is your choice. If you want to make larger amount & keep for some days, make sure you add enough oil.

    Tomatoes - 4 (select bright red ones), chopped

    Tamarind - tiny lemon size

    Chilli powder - 3 tsp

    Salt

    To temper:

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Hing & methi powder - each ½ tsp

    Chop tomatoes, shred tamarind & mix with red chilli powder & salt in a glass jar.

    Allow to stand for 24 hrs.

    Grind to a fine paste & take in a shallow MW bowl & temper as given.

    Mix well & MW on Hi for 5 mts & medium for 15-20 mts.

    Remove, cool & bottle.

    This can be made on stove-top also, equally well.

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    Last edited: Dec 20, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Baked Beans in Tomato Sauce - no buying, anymore!

    Soya beans or small white black-eyed beans can be used. I used the latter.

    Beans - 1 cup

    Tomato pulp - 1 cup (chop, blend without water & strain)

    Onion - 1, chopped

    Tomato sauce - 4-5 tbsp

    Salt

    Oil - 2 tsp

    Soak beans in plenty of water for 8 hrs & drain well.

    In a pressure pan, heat oil & sauté onions till light brown.

    Add beans, ½ cup water, salt & tomato puree.

    Close the cooker & keep the weight.

    When the first whistle comes, simmer & cook for 20 mts.

    Cool, open & add tomato sauce.

    Pour in bottles & refrigerate.

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    Last edited: Dec 20, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mensekai - do this when raw mangoes are abundant!

    This is an Udupi dish

    Sour mangoes are best for this dish. This can be made quite hot & spicy & preserved for 10 days.

    Grate or julienne the mango.

    Grated mango - 1 cup

    In 1 tsp oil, fry:

    Dhaniya - 1 tbsp

    Red chillies - 10-12 (or to taste)

    Urad dhal - 1 tbsp

    Methi seeds - 1 tsp

    Fresh coconut - 2 tbsp (add last)

    Grind to a paste.

    Heat 4-5 tbsp oil & temper mustard seeds & curry leaves.

    Add mango & fry lightly.

    Add paste, salt & haldi powder.

    Cook, stirring till oil starts leaving.

    Adding little jaggery is optional.

    Cool & bottle.

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    Last edited: Dec 20, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Gonkura Thokku - you can omit garlic.

    Wash the gonkura leaves & dry them completely, spreading on a towel.

    The ingredients are: given in the first photo.
    In 1 tsp oil, fry red chillies (to taste), hing & methi seeds, cool & powder with tamarind pieces.

    Fry the leaves separately.

    Minced green chillies & garlic, the above powder, sauted gonkura leaves – mix & give one run in the mixie.

    Heat oil & fry the mixture to desired consistency.

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    Last edited: Dec 20, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Manchurian - the favourite Chinese dish!

    Manchurian - Cauliflower or Vegetables

    Cut the cauliflower into desired size piecesand steam in MW for 2-3 mtes just to soften.
    If using mixed vegetables, mince fine & use directly.

    Manchurian:

    Vegetables - 2 cups

    The batter to mix with vegetables:

    Maida - 3 bsp

    Cornflour - 1 ½ tbsp

    Soya sauce - ½ tsp

    Ginger-garlic paste - 2 tsp

    Salt & pepper - to taste

    Deep fry & keep ready or serve as Dry Manchurians.

    Sauce:

    Onion/spring onions chopped - ½ cup

    Chopped capsicum - ¼ cup

    Soya sauce - 1 tsp

    Tomato sauce - 1 tbsp

    Water- 1 cup mixed with 2 tsp cornflour

    Saute the vegetables & add the sauces, pepper & salt.

    When the raw smell is gone, add the mixture & simmer till you get a glossy finish.

    Garnish with the chopped greens of spring onions.

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    Last edited: Dec 20, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    American Chopsuey - the delicious noodle-dish!!

    Noodles - 200gms

    Carrots (medium) - 2

    Tender French beans - 50 gms

    Capsicums - 2

    Cabbage, shredded - 1 cup

    Spring onions - 1or 2

    For the sauce

    Tomato sauce - 6 tbsp

    Soya sauce - 1 ½ tbsp

    Sugar - 3 bsp

    Vinegar - 3 tbsp

    Cornflour - 1 ½ tbsp mixed with 1 ½ cups of water

    Ajinomoto - ¼ tsp

    Salt & pepper

    Cook noodles (as a WHOLE) in plenty of water, salt & drain. Refresh with cold water, toss in oil & set aside.

    Deep fry in batches (each batch enough for a serving) in hot oil, till well fried & golden (looks like omapodi!)

    Cut all vegetables into thin & long strips.

    Chop spring onions & keep green par separately.

    Half boil carrot & beans & strain.

    Heat 4 tbsp oil & sauté onions.

    When still soft, add carrots & beans & fry for 2 mtes.

    Add cabbage, fry for a few secs& remove.

    Add salt, pepper & ajinimoo.

    Mix all ingredients for sauce ogether& bring to aboil,stirring all the ime.

    Simmer for 2mtes & mix withvegetables.

    To serve;

    Arrange a batch of fried noodles on a plate & pour just enough vegetable –sauce mixture over it, to cover.

    Sprinkle onion greens over it.
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    Last edited: Dec 20, 2009
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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dhal-Roti, simple yet simply delicious!

    There are many options for dhal to be used:
    Plain tur dhal
    Plain masoor dhal
    Tur+moongdhal
    Masoor+moong dhal

    Onions & ginger are optional. If the tomatoes are sour, lime juice can be omitted. Some add a little bit of tamarind paste!!

    Dhal - 1/2 cup (cook till soft with haldi + 1 1/2 cups of water)

    Oil - 1 tbsp

    Mustard seeds & jeera - each 1 tsp

    Methi seeds - 1/2 tsp

    Onions, chopped - 2

    Tomatoes - chopped - 2

    Ginger chopped - 2 tsp

    Slit green chillies - 2 (or to taste)

    Red chilli powder - 1 tsp (or to taste)

    Dhaniya powder - 2 tsp

    Haldi, hing, salt

    Lime juice - 1-2 tsp

    To garnish - chopped coriander leaves & 1 tsp ghee

    Keep the cooked dhal ready.

    In a kadai, heat oil, temper hing, then mustard seeds, methi& jeera, next onions-saute till glossy, chopped tomatoes+green chillies+ginger - saute for 4,5 mts & then add powders.

    When well fried, add dhal & salt.

    Add just enough water to get the consistency you prefer.

    Simmer for a few mtes till well blended.

    Remove & add lime juice & garnish.

    Goes with hot rice (specially Basmathi) + ghee, besides rotis, particularly phulkas. A vegetable sabji complements the meal.
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    Last edited: Jan 6, 2010
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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chole Bathura (1) - Restaurant Style!

    Chole:
    This goes best with bhathura, but equally well with bread. It can be eaten as a snack, as well or with alu tikki!

    Kabuli Channa - 1 cup

    Channa dhal - 1 tbsp

    Big cardamom - 2

    Cinnaon - 1 “

    Teabags - 2

    Oil - 4 tbsp

    Chopped onions - 1 cup

    Chopped tomatoes - 1 cup

    Chopped ginger - 1 tbsp

    Chopped green chillies - 2 tsp

    Pomegranate powder - 1 ½ tsp (or substitute amchur powder)

    Dhaniya powder - 1 tsp

    Red chilli powder - ½ tsp (or more)

    Punjabi garam masala - ½ tsp

    Channa masala - 1 tsp

    Salt

    To garnish - raw onion slices, lemon wedges

    Wash & soak Kabul channa & channa dhal overnight with a pinch of soda.

    Wash well & pressurise with big cardamom, teabags and cinnamon till soft.

    Cool & open; strain & reserve the liquid.

    Heat oil in a pan & add onions.

    Saute till glossy & add the pomegranate or amchur powder and cook stirring continuously till onion turns brown.

    Add tomatoes, green chillies, ginger & sauté for 5 mts.

    Add all spice powders & salt.

    Saute till tomatoes are cooked & the mixture leaves oil.

    Add the reserved liquid (not much) & mix gently.

    Cook on a low flame till some of the liquid dries uo.

    Serve hot, garnished.

    Bhatura:

    Maida - 1½ cups
    Fresh yeast – 10 grams or 2 tsp dry yeast
    Fresh curds- 1 tbsp
    Ghee-2 tbsp
    Salt
    Combine all the ingredients in a bowl and knead to a firm dough using water as required.
    Cover with a wet muslin cloth and keep aside for 10-15 minutes
    Divide the dough into 8 equal portions, and roll each portion into a circle-4 to 5 inches.
    Cook each portion lightly over a tava for a few seconds on each side. Keep aside.
    Heat the oil in a kadai on a medium flame and deep fry the bhaturas till they puff up and are golden brown on both sides. Drain on absorbent paper. Serve immediately
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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chole Bathura (2)

    Photos continue.........
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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chole Bathura (3)

    Photos continue...........
    chole-11.jpg

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