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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    Selecting Vegetables

    Vegetable selection



    This is with reference to the availability in South India! Some terms are written in Tamil because only that will convey to you the correct meaning or rather I can express myself better!

    Ladies finger – break the tip & see. If it is easy to break, it is good

    Avarai & beans - you should be able to string it easily – (naar easyaga urikka varum!)

    Clusterbeans – You should be able to “break“ it - It should not bend (valaiyak koodaathu)

    Banana Stem (Vaazathandu )– bright white

    Drumstick – twist & test, if it is tender, you can twist it

    Onions – don’t buy bluish ones– will rot fast.

    (I don’t know about the onions in the U S)

    Yam (chenai) – deep red ones will itch

    Coconut – If you tap it, the sound should be firm – (thattip parthu vanganum)

    Potato – should be firm not soft

    Spinach Stem (Keerai thandu) -should be able to break it

    Radish – no fibres on the skin

    Green chilli – must be firm,not soft

    Garlic – smaller the better (of course peeling is a problem!)
    MW for 20 secs - easy to peel.

    Colacesia (Seppankizhangu, karunai kizhangu) – do not use fresh, wait for 2 days – possibility of “itching”

    Coccinea(Kovakkai) – firm, not soft

    Cabbage – firm & weighty

    Cauliflower – firm & flower should not “open out” – (poothirukka koodaathu)

    Snake gourd (Pudalankai) – When twisted it should twist well – (murukki parthal neliya vendum !)

    (bitter is something new to me !). When I was very young, I have heard that if certain insects run over the vegetable, it will become bitter! I think, it is a freak incident!

    Beetroot,carrot – brightly coloured , not pale

    Bitter gourd – nice dark green – should not be soft, but firm

    Plantain flower – should not open out – outer petals in tact

    Bottle gourd (surakkai) – should be heavy – if it is light , inside will be dry

    Brinjal – calyx should be covering the vegetable, if tender (pavadai moodi irunthal ilasu)

    Raw Banana – tip should not be black – all the three sides should be firm

    Ridge gourd (Peerkangai) – if you scratch & see , it should be pale green ( bitterness can be tested only by sampling!)

     
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  2. Ami

    Ami Silver IL'ite

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    That was really some useful tips!! Many more thanks to you, Mrs.Chithra.
     
  3. sunitha

    sunitha Gold IL'ite

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    Thank you

    Dear Chithra Madam,

    I have also heard about this insect thing...

    Also,somethings I have heard regarding vegetables..

    Garlic-should be firm and tight.
    Avarakai-my MIL says if you hold it against light,you should be able to see through clearly ..see the seeds clearly.If you cannot,then there are insects inside.

    Cheers:thumbsup
     
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  4. Ami

    Ami Silver IL'ite

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    Abt pudulangai, I heard people telling that if a snake goes on the same, will end up with bitterness and generally, would not believe until yesterday. Unfortunately, have one more and hope that atleast, it should be ok.
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Testing Sugar Syrup

    Testing Sugar Syrup



    With a liitle practice this is easy.



    Always add enough water ( not more , not less ) to cover the sugar.



    Heat on a slow fire , stirring frequently till the sugar dissolves completely.



    Once the syrup starts boiling , frequent stirring should be avoided because that will interfre with the consistency.



    Plain thin syrup:



    After the sugar dissolves & the syrup boils , it will suddenly shine & look clear.



    Sticky syrup:



    Let it boil a little more. When it looks a little thick , take syrup & take a drop in forefinger ( after dipping the finger in cold water ) – you can feel the stickiness.



    Half-string consistency:



    When tested between thumb & forefinger , a thread forms but cuts off immediately.



    One-string consistency:



    When tested between thumb & forefinger , a long string about 2” is formed.



    Two – string consistency:



    When tested between thumb & forefinger , two string is formed .



    Three- string consistency:



    String becomes thicker & appears in 2,3 places.



    Some times “gathering consistency “ is given – this is more for jaggery syrup. This means , syrup settles at the bottom , but can be gathered with fngers.



    Soft ball consistency is When a few drops are put in cold water , you can roll them with your fingers into a soft ball. At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.



    Hard ball consistency is reached when tested as above , a slightly hard ball is formed.



    Caramel syrup is formed when it changes to a golden colour. It can become light brown , but not dark brown . The it tastes bitter.



    If after going through this , you are inspired to try out a sweet , I will be very happy ! Initially if halwa turns out like a burfi or burfy turns out hard , do not be disheartened ! It takes a little practice to learn the syrup consistency .

    Enjoyable sweet making !
     
    Last edited: Oct 5, 2009
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Simple Ways to Decorate Dishes

    I wish to suggest very simple ideas to decorate dishes when you invite people over. My way of decorating dishes does not involve vegetable carving , since I am not artistic!


    Keep the following 3 colour powders ready:

    1 – Green curry leaf powder already explained in my 3 in 1 powder - check here.

    2 – Bright red chilli powder – add ¼ tsp oil & give a quick run in the mixi – it will get a bright shine.

    3 - Bright yellow turmeric powder ( haldi )

    For curd-based dishes - semia bahala bath, thayir vadai, raita, thayir sadham, salads etc:

    If the serving dish is circular or oval, first make 3 or 4 circular or ovalshaped lines at intervals of 4-5 cms in the 3 colours alternately.

    If the dish is square or rectangular , mark lines along the length & breadth or mark criss-cross diagonal lines at the same interval in different colours.

    Next is filling up the gaps:

    For semia bahala bath, thayir sadam, raita, etc:

    Tiny heaps of bright yellow karaboondhi , clusters of chopped coriander leaves , grated bright orange carrot , freshly grated beetroot , seedless green grapes , seedless violet grapes, red soft (to bite)pomegranate seeds,finely shredded white & violet cabbage, etc. can be used.


    The picture below is Semiya Bahala Bath decorated with yellow and red colour powders, grated carrots, pomegranate seeds, karaboondhi, coriander leaves

    Note: More photos will be displayed soon.
     

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    Last edited by a moderator: Feb 25, 2006
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  7. varalotti

    varalotti IL Hall of Fame

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    Good Work, Chitra

    I am one of the very few male members of this site. (Some say I am the only one; I am not sure). I just browsed your tips pages. Chitra, you have enough material to fill up a cookery book. If you have not already published, you should try doing it now. I learn from the publishers that cookery books sell very well.
    Though I am the possibly the worst cook in the whole world (the only thing for which I surely know the recipe is making hot water and my wife tells me even that I do badly) your tips on making sweets, thick curds etc. has induced the salivation process in me (I have a full 2 hours to go for my lunchtime).
    Chitra, you are an asset to the site. Please keep up the good work. May you be blessed.
    sridhar
    varalotti
     
    Last edited: Oct 5, 2005
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Salad with a simple Decoration

    Salads can be dressed very effectively by the following method:

    For salads use more fruits than for cooked dishes.

    Yellow , red , pink & green apples can be cut with skin into semi circular wedges & “planted” vertically on salads in alternate colours. Leave a lot of space in between for highlighting whatever colours you are putting in lines , fruits etc

    The following is a bread & bean salad given in Tarla Dalal's cookery book , decorated with apple wedges of different colours , grated carrot , grated beetroot & finely shredded cabbage.


    salad decoration.JPG
     
    Last edited by a moderator: Feb 25, 2006
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Tips for Savouries.

    Tips for savouries:

    Best savouries are made from freshly ground flours. If that is not possible , atleast buy a fresh pack in a Store where the goods are fast moving !

    Fat is added to all savouries to give crispness.

    For kai murukku , then kuzhal , muthu saram ( south indian counterpart of chakli ) thattai etc butter is the best choice.

    For savouries with besan as the main ingredient , very hot oil added to the ingredients gives good results.

    The amount of fat is calculated thus – for every 1 kilo of the mixed flours , 100 gms or 1/2 cup is ideal.

    Use table salt & not grain salt.

    For murukku , then kuzhal , muthu saram etc add either jeera or white seasame seeds.

    First mix dry all flours , salt , jeera (or seasame seeds ) & hing powder , thoroughly.

    Thean add the fat & knead with your fingers very well to a bread crumb consistency. This is important to incorporate air in the mixture which accounts for crispness & uniform texture , as well. Do not add water to the entire quantity & knead.

    Keep the oil for heating .

    Now , take a handful of the mixture in another vessel & add water little by little to get the correct “pressing “ consistency.

    Repeat this for every batch.

    For thenkuzhal , muthusaram etc it is preferable to press directly into the oil – but if it is difficult for you , press on a greased plastic sheet & transfer carefully to the oil without disturbing the shape.

    Heat the oil well first & after putting the batch in it , keep the flame medium.

    When the first side is cooked , turn over.

    Thereafter , turn over frequently for uniform cooking.

    Remove when the oil bubbes subside completely.

    Transfer to a kitchen tissue.

    Wait till it becomes compltely cold & then transfer to an airtight container.
     
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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Tips for Payasams & Kheers

    Tips for Payasams & kheers:

    I plan to give recipes for some easy payasams & kheers next , which will double up as desserts as well . The general scare to prepare payasam is fear of it getting curdled. If you follow the following points , payasam making will be fool-proof. So I shall give some tips first:

    1. A few combinations in payasams are made with milk , coconut milk , sugar & jaggery.

    2. The Kerala pradhamans , pineapple payasam are all made with coconut milk & jaggery . The boiled ingredients are cooked with thin coconut milk & (boiled & strained ) jaggery water first , well & thick coconut milk added on a low fire & the fire switched off . The payasam is then stirred well for the thick milk to blend well. Never allow boiling on fire ( for any dish ) after the first or thick coconut milk is added. Always dissolve jaggery in very little water on a low fire , stirring continuously to prevent burning of jaggery & strain the liquid.

    3. For payasams made with milk & sugar (like caramel payasam , semiya payasam , pal payasam etc ) , add the sugar last & do not allow boiling after sugar is added . Just simmer on a low fire for 2- 3 mts & remove. Thereafter stir well to dissolve the sugar completely.

    4. For payasam made with milk & jaggery , finish the entire cooking with dhal or rice or whatever & after removing from the stove only , milk has to added & thorough stirring is necessary to prevent “ breaking of milk “

    5. For some payasams like ( kerala Para annam ) – the entire cooking is done with milk & rice on fire – for these , on removing from fire , jaggery syrup ( after boiling well , separately ) is added & thoroughly mixed.

    6. Cardamom powder , nutmeg powder , saffron ( warmed & powdered ) , edible camphor etc are added a few mts before removing from the fire , preferably mixed in 1 tsp of hot ghee to get the best flavour.

    7. Dry ginger powder is added in Kerala pradhamans for an interesting variation in flavour.

    8. Cashews broken & raisins fried in ghee can be added after removing from fire . For Kerala Pradhamans , finely cut coconut pieces fried in ghee are added.

    9. For kheers , phirni etc a mixture of chopped nuts can be added without frying in ghee.
     
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