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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    Lapsi - moong dhal Kanji - ideal for fasting days.

    Moong dhal - 1 tbsp

    Lapsi - 4 tbsp

    Water - 2-21/2 cups

    Milk - ½ cup

    Jaggery/brown sugar - 3 tbsp

    Cardamom powder

    In a kadai, first roast moong dhal on a low fire, remove & then add lapsi & sauté for a few mtes. Adding a tsp of ghee when sauting is optional, but gives a nice flavor.

    First cook moong dhal in water & when is is partially cooked, add lapsi.

    Simmer tll the porridge becomes soft.

    Add jaggery/brown sugar & cardamom powder.

    Simmer for 4-5 mtes & remove.

    Add milk to get the desired consistency.

    If serving hot, top with dry fruits. For the same at room temperature or chilled, add chopped fresh fruits.

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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Flaxseed Spicy podi - a South Indian avatar!!

    Flax seed is hailed as a miracle food today. It is said to lower LDL cholesterol, blood triglyceride and blood pressure. It is a rich food source of omega 3 fatty acid and lignans (antioxidant).
    I learnt this recipe from a cousin & found it very useful. It can be mixed with hot rice & eaten like Paruppu Podi and also as a podi with dosai.

    Flaxseed & Urad dhal, each - ½ cup

    Red chillies - 10-12

    Salt, curry leaves (or powder), hing – 1 tsp

    Dry roast on low heat flax seeds on a tava till they splutter.

    Remove & sauté urad dhal till golden.

    In a few drops of oil, roast cillies till crisp, add hing & urry leaf powder.

    Powder to a rava-like texture, pulsating to avoid the mixture becoming oil & mass-like.

    Refrigerate airtight & use.

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Home made Dhaniya Powder - full of flavour!

    Warm & powder

    Dhaniya seeds - 1 cup

    Jeera - 1/4 cup

    a piece of dry ginger & 3,4 cloves.

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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Red Pumpkin Thogayal - for both rice & bread!

    The inside of a ripe red pumpkin which we usually discard, is ideally suited for this dish.

    Fry in 1 tsp oil:

    red chillies - 2, 3

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Hing, curry leaf powder

    Finally add fresh ginger & pumpkin, shredded.

    Remove, cool, add 1 tsp tamarind paste, salt & grind to a chutney. You can make this as spicy as you want & use as a side dish for mulagootal or with hot rice + ghee & a raitha.
    Makes a good filling with a cheese slice for toasted sandwich.

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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pineapple Pickle - khatta-mita, but delicious.

    Finely chopped ripe pineapple - 2 cups

    Sugar - 1 ½ cups

    Chopped cashews - ¼ cup

    Raisins - ¼ cup

    Desiccated coconut (or copra) - 1 tbsp

    Cinnamon - 2, 1” pieces

    Cloves - 2

    Pickle masala - 2 tbsp

    Salt

    Take the chopped ripe pineapple in a thin cloth & squeeze out the juice.

    Put them in a pan & cook till soft.

    Add the squeezed juice & sugar & allow to melt on a low flame.

    Stir continuously & when the mixture begins to boil, add Chopped cashews, Raisins and coconut.

    When it becomes thick, add cinnamon & cloves & cook for a few mtes till flavours blend.

    Allow to cool, add pickle masala, salt & mix well.


    Goes with rotis, bread & even curd rice!!


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  6. Chitvish

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    Kimchi Salad - Forever in demand in Chinese restaurants!

    This version is indianised & I saw it on a TV programme.
    For red chilli paste soak a few Bedagi/Kashmiri chillies in warm water, soak for 30 mtes & grind.


    Cucumber - 1, peeled,cut across & sliced thin

    Apple - thin slices, unpeeled

    Cabbage - chopped 1 cup (not fine)

    Dressing:

    Shake together:

    Vinegar - 2 tsp

    Tomato ketchup - 3 tbsp

    Minced garlic - 1 ½ tsp

    Red chilli paste 1 ½ tsp

    Soya sace - 2 tsp

    Salt

    Pepper powder - 1 tsp

    Powdered sugar - 4 tbsp (less by choice)

    Olive oil - 1 tbsp

    Toss vegetables & dressing together when serving.


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    Last edited: Jan 5, 2011
  7. Chitvish

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    Thayir Bonda - shallow fry for less oil!

    This is Amma’s recipe for Bonda Morkuzambu. I shallow fried it, soaked in milk & made Thayir Bonda. After tasting it, I feel, this proportion is used by the chefs, in weddings & big functions, where thayir vadai is served!! The taste is just the same & the recipe is fool-proof. One big advantage is, even if the dough becames slightly loose, no worries! They have to be dropped for shallw frying only as bondas & not patted into vadais!

    Wash & soak for 45 mtes:

    Urad dhal - ¾ cup

    Tur dhal - ¼ cup

    Drain well for minimum 30 mtes.

    Grind red chillies + green chillies + hing + curry leaves & salt with minimum water & keep ready.

    I used FP for grinding the dhals. First don’t add water & thereafter with a teaspoon. When uniformly ground, add the spice paste, give a run & remove.

    Shallow fry in Paniyara Chatti in little (only) oil. I kept it covered for uniform cooking in minimum oil.

    Flip & cook.

    Keep hot (not boiling) milk & ready.

    From the paniyaram pan, transfer the bondas to the milk.

    By doing this, the bondas get a richer taste (of milk) and the little oil absorbed is drawn out by the milk.

    When well soaked, strain completely (do not squeeze) & transfer to a serving dish.

    Top with churned thick curds to which ground green chillies + salt are added. What you add to the curds is your preference.

    Throw away the oily milk.

    Chill & serve.


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    Salsa Mexicana - here, served with Indian hebal bread!!

    To make tomato pulp, blanch & peel 2 medium tomatoes, chop, liquidize & strain in a soup strainer to remove seeds.

    Show the capsicum in the flame holding with a pair of tongs, cool, peel the skin & chop.

    Spring onion white part is best used.

    If you plan to keep it for more than 2 days, avoid coriander leaves.

    Toss together:

    Tomato pulp - ½ cup

    Finely chopped tomatoes - 2 tbsp

    Finely chopped capsicum - 2 tbsp

    Finely chopped onions - 1 tbsp

    Tomato ketchup - 3 tbsp

    Finely chopped coriander leaves - 1 tbsp

    Vinegar - 1 tsp

    White pepper powder & paprika - each, ½-1 tsp (to taste)

    Italian seasoning - 1 tsp

    Chill for 2 hour before serving for all tastes to mingle.


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  9. Chitvish

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    Fruity Museli Yoghurt - a healthy, filling breakfast.

    Museli - ½ cup

    Milk & water - each, ½ cup

    Cook the above 3 together till cooked & soft.

    Drained yoghurt - ½ cup

    Add strawberry crush 1 tbsp & blend well.

    Alternatively, use one cup of store-bought strawberry yogurt.

    Fruits - chop banana, oranges, apple, grapes, pineapple, strawberries - 1 cup

    Honey - 2 + 2 tsp

    In a tall glass, layer, as follows:

    frits

    cooked museli

    2 tsp honey

    yoghurt

    cooked museli

    honey

    yoghurt

    fruits.

    Top with roasted almonds & walnuts.


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  10. Chitvish

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    Dry & fresh fruit-cereal-yoghurt - for a healthy breakfast.

    Use any one or combination of breakfast cereals Mix walnuts & almonds & dry roast (or bake at a low temperature) till crisp


    Yoghurt - ready carton OR thick yoghurt mixed with honey (I used store-bought strawberry yoghurt)



    2 each of prunes, apricots, figs & some raisins - soaked to become soft


    Fresh fruits - any combination


    Arrange in layers & serve.




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