Tips , tips , tips.

Thanks for your compliment, Sudha !

To tell you honestly, Ruby made this list some years back & we have been using it.
Last month Meenaprakash asked me about this in this forum- so I decided to post it.
பொண்ணுக்கு சீதனமாக, மாசா மாசம் அதிலே இருக்கிற சாமான்களெல்லாம் வாங்கி அனுப்பிடுங்கோ, அவளுக்கு சிரமமில்லாமல் இருக்கும்!
Love & regards,
Chithra.

 

Chappathi Kadi - you will start making extra chappathis !

For this dish, any parota, stuffed or plain or left over phulkas can be used. This is an ideal way to use up left over chappathis & makes a good breakfast.

Chappathis - 4

Curds - 2 cups

To temper:

Oil - I tbsp

Jeera - 1 tsp

Green chillies - 3, 4 ( minced) or to taste

Ginger, minced - 1 tbsp

Hing - ¼ tsp

Curry leaves - few

Chopped coriander leaves - ! tbsp

Cut the chappathis into bite sized pieces.

Mix the curd & salt with very little water & keep ready.

In a kadai, heat oil & temper as given.

Finally add the chappathi pieces & fry for 2 mts.

Add curd mixture, simmer for 2, 3 mts & switch off.

Keep covered for a few mts till the chappathis ae soaked well.

Garnish with coriander leaves & serve.

 

Drying Coriander Leaves:

I plan to give MW rasam powder which includes tur dhal also & MW rasam. You cannot make a quicker rasam – infact, quicker than one whistle rasam. To incorporate coriander leaves in that, I suggest the following.

Wash, clean and chop fresh coriander.

Pat completely dry between two kitchen tissues.

Spread on a steel plate – the plate has to be metal.

Keep this over the voltage stabilizer for 2 days, covered with a net.

It will become dry, but with flavour intact.

Powder in a small mixi.

I am not comfortable doing this in MW – you can try yourself.

Curry leaf powder is given in MW method in
http://www.indusladies.com/forums/showpost.php?p=2167&postcount=8

 

So sweet, Aishu !

I am happy you are making a beginning. Never underestimate making thick sourless curds - in many houses, it will be "loda loda" !
Thanks for the F B. Keep in touch with every step !
Love,
Chithra.

 

Morkuzambu Idli - a “super combo”, rather unusual !

This dish is becoming popular in Chennai restaurants, now, very much. No vegetable is necessary for the kuzambu. But it is your choice if you plan to eat it with rice.
It makes an ideal party dish which can be served at room temperature.

Mini idlis - 20

Medium sour curds - 1 cup

Soak for 30 mts:

Gram dhal - 2 tsp

Red chillies - 2-3

Jeera - ½ tsp

And grind fine with


Grated carrot - ½ cup

Green chillies 2-3

Tomatoes - 2, chopped ( sour ones are ideal, if available)

Salt

To temper:

Oil - 1 tsp

Mustard seeds - ½ tsp

Methii seeds or powder - ¼ tsp

Curry leaves - few

Grind all ingredients to a fine paste & mix with 1 cup of water.

Cook this on a low flame, stirring, till it thickens & is cooked.

Add the churned curds, mix well.

When it starts foaming, remove & add salt.

Stir for a few mts & temper.

Keep in a shallow bowl.

Steam the idlis for a minute in MW or stove-top.

Drop carefully in the kuzambu.

It will soak well in 30 mts.

 

Dear Indira !

Welcome to Indusladies & this forum.
It is nice to know that you find the tips useful & enjoy reading them. Please start trying recipes & you will become more & more confident.
Thanks for your mail.
Love,
Chithra.