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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    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.
    red%20chilli%20pdr.JPG
     
    Last edited: Nov 28, 2010
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  2. meenaprakash

    meenaprakash Silver IL'ite

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    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.
     
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  3. anjana

    anjana Bronze IL'ite

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    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,
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hello Anjana !

    It is customary to use castor oil. The choice is yours.
    Love & regards,
    Chithra.
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Last edited: Sep 15, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Last edited: Sep 15, 2009
  7. Kute Kiddo

    Kute Kiddo New IL'ite

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    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,
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Ha ha ha, KK !

    Now you know the secret of my SIZE !
    Love & regards,
    Chithra.
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
     

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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
    idliwich.JPG
     
    Last edited: Nov 26, 2010
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