Tips , tips , tips.

It is on its way !

Dear kamla,
This was last night's dinner !
Already packed & sent by courrier ! Have that for tonight's dinner with my best compliments - ha ha ha !
Love & regards,
Chithra.

 

Nandini, welcome after a short break !

Last year I too bought an iron dosaikal from Srirangam in the temple shop - it is adorable !
To set it right ( we say, pazakkarathu) soak it in "sadamvaditha kanji" in a basin for 24 hrs. For this purpose, I specially cooked rice that way ! That removes completely the rust & other impurities. Then just once, clean it with liquid soap & sponge. THEREAFTER NO WASHING OR CLEANING ONLY WIPING CLEAN AFTER EVERY USE. First time if it is sticky, rub a cut potato or a cut onion nicely on the surfce. Initially make 1 or 2 slightly thic dosai. Thereafter, there should not be any problem.
Love & regards,
Chithra.

 

Wheat Rava Upma - Lapsi upma, we call it.

Please refer to
IndusLadies - View Single Post - Tasty tiffins , Tastier snacks!
For wheat rava upma, it is better to use a pressurepan.
After hot water is added & the mixture starts boiling, cover the pan & keep the weight.
Immediately, simmer & switch off in 10 mts. Cool & open.
I find that instead of onions, addition of little coconut gives a nice taste. Ofcourse, this is one's choice.

 

Hello Nandini !

For sadam vaditha kanji - specially for this, one day boil some rice in plenty of water in a vessel. When done, strain ( the olden day method of cooking rice) &use the drained liquid which is kanji.
Iron tava is best never washed ! after every use, when it is bearably hot, wipe very well with a tissue & keep it free from water. Once you start washing every time, " sticking" will start all over again !Till it gets hot, a few mts Hi. thereafter med-lo is ok.
Love & regards,
Chithra.

 

Tips on N I style gravies - Mix n Match with koftas & Vegetables.

General gravy for any vegetable or kofta:

Grind a paste of ginger, garlic, khus khus , cashew ( or melon seeds or fried gram ), dhaniya, jeera & coconut

Heat a mixture of oil + ghee. Add very finely chopped or grated onion & fry to golden brown.Add chilli powder & then the paste . Cook till oil starts separating. Then add finely chopped tomatoes & saute till pulpy. Now add salt, haldi & cooked vegetables or koftas, as the case may be.

White gravy:

This is suitable for a combination of vegetables, plain paneer but not for koftas.

Chop 2 large onions, 3-4 flakes of garlic & ½ “ ginger. Lightly saute in oil till transparent , & grind to a paste. To this add 1 tbsp ground poppy seeds, ¼ - ½ cupground cashewnuts, salt, pepper & garam masala. Now add anyone of the following:

1 – 1 ½ cups curd

2 – ¾ cup curd + ¾ cup milk

3 – 1 ½ cups coconut milk ( medium thickness)

Add little sugar, 2-3 tbsp cream & saffron ( warmed & powdered) for rich taste.

Red chilli powder is optional.

Some more general spicy gravies:

1 – Blanche & take pulp from tomatoes. Slice onion thin.Grind fine to a paste, dhaniya, ginger, green chillies, coconut, 1” cinnamon, 1 clove & 1 cardamom.In little oil, fry onion well, then add paste & lastly tomato pulp.. Fry well, add water, salt & simmer. Remove add well beaten curds & koftas ( or vegetables). Keep on fire & simmer again.

2 – Blanche & take pulp from tomatoes. Fry well to light brown 2 or 3 big onions, thinly sliced. Grind with 2 tbsp cashew ( or melon seeds) & 2 tbsp grated coconut. In little oil fry cinnamon, cardamom & colves. The add juliennes of green chillies & ginger. Now add paste & tomato pulp. Fry well, add red chilli powder, little curd water & salt. Boil & simmer. Before removing, add little prpper powder, garam masala & finely chopped coriander leaves. This is very good for mattar-paneer.

3 – Grind dhaniya, ginger, khus khus, coconut, green chillies, sugar, cinnamon, cloves, cardamom & tomatoes. In oil, fry chopped onions well, add paste, fry well & add water, simmer & add curds. This is very good for vegetable kurma.