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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    Kadai Noodles - Indo-China Bhai Bhai???

    Boiled noodles - 2 cups

    Cornflour - 1 tbsp ( or necessary amount)

    Oil + butter - 3-4 tbsp

    For the sauce: - cut the vegetables like juliennes & sauté in 2 bsp oil, in the following order:

    Onion - 1

    Tomatoes - 2

    Cabbage, carrots - each ½ cup

    Salt

    Tomato sauce - ½ cup

    Cilli-garlic sauce - 3 tbsp

    Finally - capsicum - ¼ cup

    Set aside.

    Take half the noodles in a plate, sprinkle cornflour & just enough water to hold the cornflour & noodles together.

    To the other half, add oil, smear & keep ready.

    In a flat saucepan (2” high),take oil + butter – do not cut down drastically to prevent ‘catching’ at the bottom.

    Spread the noodle-cornflour layer.

    Over that spread vegetable layer – make sure tomatoes do not go to the edge for fear of getting burnt.

    Spread the remaining noodles+oil, on top.

    Sprinkle ½ cup grated cheese.

    Cover & cook for 10 mtes on LO fire.

    Open & transfer to a plate, making sure not to break the crust at the bottom.
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    Last edited: Jan 8, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pan fried noodles - perfect for a main course!

    Boiled noodles - 3 cups

    Oil - 2 tbsp

    For the vegetables:

    Sliced mushrooms - 2 cups

    Parboiled peas - 1 cup

    Finely chopped garlic & green chillies - 1 tbsp

    Soya sauce - 3-4 tsp

    Cornflour - 1 tbsp mixed with ½ cup of water

    Ajinomoto - a pinch (optional)

    Salt to tate

    Oil - 2 tbsp

    Heat oil in a large frying pan, spread thenoodles & cook over a slow flame till the noodles are lighrly browned at the bottom.

    Turn them over gently & cook the other side until lighrly browned.

    Heat oil in a frying pan on a high flame, add garlic & green chillies & fry for a few secs.

    Add mushrooms & peas & sauté for a few mtes.

    Add cornflour paste, soya sauce, ajinomoto & salt.

    Cook till thick.

    To assemble:

    Transfer the noodles to a serving plate & top with vegetables. Serve immediately.
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pan fried noodles(2)

    photos continue:
    pan fried noodle 2.jpg

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    Last edited: Jan 25, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Tiffin Kurma - Goes with idli, dosai, aappam, idiyappam etc!

    This has only tomatoes & onions. There are no vegetables & it is coconut based.

    Grind together:

    Coconut - 1 cup

    Chopped tomatoes - 1 cup

    Cashews - 5,6

    cinnamon - 1"

    Cloves - 3,4

    Red chilli powder & dhaniya powder - each, 2 tsp

    Ginger garlic paste - 1 tbsp

    To temper:

    Oil - 1 tbsp

    Saunf - 1/2-1 tsp

    Chopped onions - 1 cup

    Heat oil, temper as given till onions turn light brown.

    Add ground paste, salt & saute for a few mtes; then add enough water
    to get the desired consistency.

    Simmer toboil & cook for a few mtes.
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    Last edited: Mar 13, 2010
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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Spinach and Corn Quiche (1) - my version is eggless, friends!!

    Photo Guide:
    Photos 1 -3 : Filling
    Photos 4-13 – Crust
    Photos 14-19 – Making the Quiche
    For the filling:
    Milk – 1 cup
    Spinach – 1 ½ - 2 cups
    Corn – 1 cup
    Maida – 1tbsp
    Butter – 2 tsp ( 1tsp+1tsp)
    Onions ( chopped) – 2 tbsp
    Green Chillies (chopped) – 1 tbsp
    Cheese – 3 tbsp or 1/4th cup.
    Salt – as required
    Pepper – as required
    Heat 1tsp butter in a pan and fry onions and chilies till translucent.
    Add milk gradually with flour until it becomes frothy.
    Add cheese, salt and pepper.
    In another pan, heat 1tsp butter, and cook spinach till it wilts.
    After it cooks, add corn. Saute for a minute and keep aside.
    For the crust:
    Maida – ½ cup
    Oats – ¼ cup
    Chili Flakes – 1 tsp
    Sesame Seeds ( White) – 1 tsp
    Oregano – 1 tsp
    Butter – 2 tbsp
    Salt – a pinch
    Pepper – a pinch
    Water – 2-3 tbsp
    Grind oats, sesame and chilli flakes in a mixie,dry.
    Add the mixture and maida with oregano, salt and pepper. Mix well.
    Add butter and combine with a pastry blender or fork.
    It is important to arrive at the breadcrumb consistency before proceeding further.
    Add water, by teaspoons until the right consistency is arrived. It uses about 4-5 tsp of water.
    Use only a fork to knead the dough. Do not use your hands, as it may lead to a heavy mixture which will result in a bread like consistency of the crust.
    Roll to 2 ½ -3 inch thickness. Use very minimal flour to brush, or roll in between two cling film sheets.
    Carefully, lift the sheet and spread over a greased pie dish. Use your fingers to press the dough with the sides of the dish.
    Prick all over using a fork. Cover with a aluminum foil and place in the fridge for 15 mins.
    Bake at 200 degrees for 15 mins.
    To make the quiche:
    Mix the corn filling with the cheese mixture in a bowl.
    Pour over the prepared crust. It is optional to add a dash of pepper, and chopped parsley before baking.
    Spread grated cheese over the top and bake on 200 degrees for 10 minutes, and at grill mode for 7 minutes for the cheese to brown.
    Allow to cool on a wire rack. It is important to let cool, as the crust may be too brittle before this stage.
    Serve with garlic bread and tomato sauce!
    Quiche1.JPG

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    Quiche4.JPG

    Quiche5.JPG

     
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Spinach and Corn Quiche (2)

    Photos continue............
    Quiche6.JPG

    Quiche7.JPG

    Quiche8.JPG

    Quiche9.JPG

    Quiche10.JPG
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Spinach and Corn Quiche (3)

    Photos continue.............
    Quiche11.JPG

    Quiche12.JPG

    Quiche13.JPG

    Quiche14.JPG

    Quiche15.JPG
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Spinach and Corn Quiche (4)

    photos continue.............

    Quiche16.JPG

    Quiche17.JPG

    Quiche18.JPG

    Quiche19.JPG

    This has button mushrooms added + cherry tomato on top!

    qiche.JPG
     
    Last edited: Mar 26, 2010
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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Neeraharam - a village treat to beat the summer heat!!

    This is a coolant & still eaten for breakfast in villages around Madurai.
    Rice is cooked soft. After a meal, the remaining rice is transferred (best) to a mud pot & water poured over it generously. This can be kept at room temperature for upto 12 hrs. Then add buttermilk, salt & chopped small onions. Mix it well, kneading with hands. This is one of the remedies to prevent sun stroke,if you are going out in day rime in summer.
    neerakaram-1.jpg

    neerakaaram-2.jpg
     
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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Fruit Rojak - a famous Malaysian dish!!

    The fruits that I used are apple, pear, melon, papaya, grapes, pineaple besides a vegetable, cucumber (this is a must).
    The other fruits which can be used are pomegranate, half-ripe mango, guava etc. Any mushy fruit is best avoided.
    The sauce can be prepared & stored for 2-3 days. It is made by boiling with little water, tamarind paste, jaggery, red chilli powder, pepper powder, dhaniya powder & jeera powder with a little salt – all ingredients to taste.
    For topping, roasted sesame seeds & coarsely crushed, roasted peanuts are used.
    Mix the fruits, pour over the sauce & sprinkle topping.

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    Last edited: Apr 10, 2010
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