Bright Red Chilli Powder - less spicy than how it looks ! This is a little coarse & not very fine in texture. So it is easily made in the mixi. Small fat red chillies, called “ gundu milakai” - 100 gms Andhra chillies or Kashmiri chillies or Bedagi chillies - 100 gms Odourless castor oil - as given below Spread both chillies individually in microplates & MW each on hi for 1 mte. OR Heat on a dry kadai till quite hot. Do not roast for long. Mix them both & when still warm, grind in the mixi in highest speed. Sieve through a rava sieve. Spread on a plate & cool. Smear ( wearing gloves, definitely ! ) castor oil on the chilli powder lightly. Now give just one run in the mixi for uniform blending of oil & powder. I have used Andhra chillies here.
you saved me- Dear Chitra, thanks for posting the tips on making chilli powder. I went thru the 100 odd pages of Chitvish-Post your comments and couldn't find it there. I wanted to go thru Ask Chitvish column next and was wondering how to go about the 100 odd pages again. but would've done it eventually cause I wanted that tip for sure. thank you for sharing this info here.
Wow the color looks beautiful Mrs CV, Thanks a lot for posting the tip on making chilli powder. I have one doubt though, should I use only castor oil? Will the taste differ if I use Sesame oil? Thanks in advance,
Photo of verumarisi adai - recipe is already given. Here is the photo of Verumarisi Adai given as no: 3 in IndusLadies - View Single Post - Tasty tiffins , Tastier snacks! I have made it using the variety of boiled rice, called " matta rice" available in Kerala & now in Chennai. So it looks pink in colour.
Photo of Muzu Ulundu Adai The recipe for the above is given in IndusLadies - View Single Post - Tasty tiffins , Tastier snacks! The photo of the adais on both sides, is posted below.
Amarkalam Panreenga ! Hi Chithra, I feel like taking few bites , dipping in chutney and enjoying the adais . That too, I've just had a nice lunch & was about to go for a small snooze --- still the adai photos are pinching my tummy ! See how your dishes can tickle even a full stomach ,--- See you after your next photo,
Tips on sprouting Kollu ( horse gram ) Kollu has become suddenly very poupular in our cooking, courtesy choestrol ! Sprouting the same is quite simple. First thing in the morning, say by 6 A M ,wash & soak in water. After 12 hrs, strain & cover the strainer with a vessel. Before going to bed, sprinkle some water on it. Sprouts will appear within or by 24 hrs.You can refrigerate them in aerated boxes in fridge & use for 3,4 days. When you cook ( tur) dhal for rasam or sambar, cook this also in a small cup, adding water. The drained water can be used for rasam or sambar. Take the cooked sprouts on top & cool. Give just a light “stir” in the mixi – if you give more “ stir” it will become lumpy. “ Light stir” gives “ uthi uthir” - grainy kollu sprouts ! Kollu podimas: In a kadai, heat 2 tsp oil, temper mustard seeds, urad dhal, chopped ginger & green chillies, chopped onions ( preferably small onions for a very good flavour ), saute well. Now add the “stirred kollu “, salt & hing powder. Fry lightly. Adding grated coconut is optional. Kollu usili: Add this “ stirrd kollu “ to curries like, banana flower, beans, kothavarai ( cluster beans) etc. If you like add coarsely ground coconut + red chilli + a pinch of jeera. Kofta: To the above kollu, add salt, chopped onions, green chillies, ginger & coriander leaves. Add a little cornflour for binding, roll into balls & deep fry. They can be directly eaten as a snack or made into koftas using any of the gravies given in “ Tips for Gravies”. Kollu Sprout masal kuzambu : Pressurise sprouted kollu & liquidise with the water in which it is boiled. In little oil ( or butter ), fry first cardamom, cinnamon, cloves & then chopped onion, green chillies, ginger & tomatoes. Now add the liquidised paste, salt & give a boil. Goes very well with rice. Sprouted kollu vadai: Coarsely grind the sprouted kollu with salt, add crushed pepper & jeera, finely chopped curry leaves, pat into thin vadais & deep fry. Sprouted kollu bonda: Grind very fine the sprouts as for “ ulundu vadai”. Add salt, finely chopped green chillies, ginger, coriander & curry leaves & tiny pieces of coconut. Smearing water on your palms, roll the dough into small balls & deep fry. The photo of kollu sprouts follows. The recipes of kollu sprout-keerai curry ( porial), kollu sprout sambar & kollu sprout pongal will be posted separately.
Idliwich - An attractive, simple party dish. Idli batter - 2 cups Red Hot chutney IndusLadies - View Single Post - Pickles that Tickle and Preserves to Reserve ! Green Chutney Any recipe can be used Cheese spread Select 3 metal plates about 5-6” in diameter & ½ “ in depth ( can be more, but not less). Stands like this are available in non-stick & stainless steel, for single big idli & idiyappam, which will fit inside the pressure cooker. Make single idlis, just 1cm high. Remove & cool. On one, spread red hot chutney, on another green chutney & on the last, cheese spread. Arrange them one over the other so that the last with cheese spread comes on top. Cut into wedges & serve. Since the dish has all chutneys, no other side dish is necessary.