Tips , tips , tips.

Discussion in 'Ask ChitVish' started by Chitvish, Sep 27, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Photo of pav bhaji.

    Please see the photo of pav baji, made 2 days back for dinner.
     

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    Last edited: Nov 4, 2008
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to deskin tomatoes

    To deskin tomatoes, there are 2 ways:

    Select firm, ripe tomatoes. This is important.

    Make a criss cross cut ( 1/2 ") on the centre top.

    Place in a vessel & pour BOILING WATER to cover them completely.

    Afetr 5 mts, remove hot water & plunge in cold water.

    The skin will peel of easily.

    Next method is, hold ripe red tomato with a pair of tongs over the flame till tiny black dots start appearing.

    Immediately, plunge in cold water.

    After 2 mts, peel the skin.

     

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  3. jayana

    jayana Senior IL'ite

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    A suggestion....

    Hello Chitra ma,

    May I take the opportunity to make a suggestion....

    It would be helpful (especially for the leaners) if u post "Tips on making Dosai and Idli batters".

    As u have posted many of yr delicious recipes of dosais n idlis, I thought this would complement it besides being helpful.......

    Love n rgds,
    Jay
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Why not, Jayana ?

    Yes, I shall definitely post your request.
    Love & regards,
    Chithra.
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Alu Paratha - 2

    Aloo paratha with filling-ready to be rolled
    Aloo Paratha with filling and ready to be rolled.JPG


    Aloo paratha rolled & placed on tava
    Aloo paratha rolled and placed on tava.JPG

    Aloo paratha getting cooked
    Aloo Paratha getting cooked.JPG
     
    Last edited: Dec 19, 2008
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Alu Paratha - Ready to eat

    Alu paratha served with sweet & hot pickles & curds.
    View attachment 21683
     

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    Last edited: Dec 19, 2008
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Grinding for Idli & Dosa Batters.

    Some recipes call for separate grinding of rice & urad dhal.

    For this, rice should be washed very well 3, 4 times & soaked in water. If well washed, this water can be used for grinding. If you are grinding urad dhal separately, there are 2 methods, one can follow.

    Wash it just once well, soak in a little more than just enough water & keep in the fridge for one hour. Then take it out & grind it. It will fluff up very well.

    In the second method , wash it well once & soak in enough water for 30 mts. After that drain all the water & wait for minimum 45mts ( can be more) & then grind.

    Grinding together rice & urad dhal:

    In most of my recipes, I suggest grinding them together. Both should be mixed & washed very well 3, 4 times. Then soak in water for minimum 6 hrs & then grind, using the soaked water.

    For any batter, after grinding is over, transfer to a vessel , add salt & beat thoroughly with the hand. I find this does help fermentation better. Leave it out for minimum 10-12 hrs. Thereafter except for oothappam batter, where longer fermentation helps in getting soft oothappams, the batter is best refrigerated.
     
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  9. jayana

    jayana Senior IL'ite

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    Hello Chitra ma,

    Thank you for posting tips on batters.

    I sincerely appreciate it.

    With warm regards,
    Jay
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Poha buns - Stage 1

    For poha buns, the batter has to be thick like idli batter.
    Pour one ladleful of batter on a hot tava & keep some filling on it.
    That is shown below.
     

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