Tips , tips , tips.

Discussion in 'Ask ChitVish' started by Chitvish, Sep 27, 2005.

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  1. saraswatibhat

    saraswatibhat Senior IL'ite

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    Thanks Chitra aunty for guiding me...
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chop green Chillies - Food Processor

    Now, long, thick, dark green chillies are available which are very hot. Even one long chilli makes the dish very hot. If we cut it into half, the oher half goes waste. So preserve thus.
    Slicing blade is fitted.
    chop chillies 2.jpg
    Select a bunch, wash, wipe dry & hold in a FP, with the slicing blade fitted ready.
    chop chillies 1.jpg
    Run the FP & empty on to a plate. If any piece is very long, trim with kitchen scissors.
    chop chillies.jpg

    Wrap in a kitchen tissue & preserve in Lock & Lock box.
    chop chillies 3.jpg
    Everyday, when you take chillies, leave them open for a little while for moisture, if any, to evaporate.
     
    Last edited: Oct 11, 2008
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to make tea?

    For tea, I am giving in general - make it light or thick to suit your preference.
    1 -Boil 1 cup of water & add 1 level tsp tea, just when water boils, switch off & keep covered for 3 mts. Then strain add 1-2 tsp sugar & a tbsp of milk (more by preference). If you used dust tea, you will get it thick, so use less quantity of tea in that case.
    2 - Boil, tea, milk & sugar together & switch off when boil comes. Strain & you get Bombay tea.
    Tea bags:
    Boil 1 cup of water, when it boils add tea bag & switch off. Strain after 3 mts. Add sugar & milk to taste.
    Some give a boil after adding tea leaves also - this is strong & again personal preference.
    Love,
    Chithra.
     

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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Tomato Knife

    Tomato knife, as such, by that name is available. It is slender & very sharp & should be used exclusively for tomatoes. The knife, locally bought by me in Big Bazaar, is seen in the last photo.This is how, to chop tomatoes, free of seeds & pulp, for salads.
    First select a firm red tomato & chop off a slice from the top & bottom.
    View attachment 23771
    Hold it vertically & make a cut across (only) halfway through.
    View attachment 23772
    Wit both hands, split open.
    View attachment 23773
    Scoop out the pulp & seeds (can be used for cooking).
    View attachment 23774
    Chop the rest into long or square pieces.
    View attachment 23775
     

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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cooking rice in Pressure-cooker:

    For white rice, buy good quality, old rice (atleast 10 months old is good.) Clean & stock – I add (only) ½ tsp boric powder to 10 kgs to prevent insects. This is optional. But wash very well before using the rice. Some add rock salt, dry neem leaves etc – it is one’s choice.
    Good quality cooking rice normally requires 3 cups of water for every cup of rice.
    More os less is one’s option as to how you like your rice to be.
    Jeeraga samba & basmathi take about 1 ¾ cups of water.
    In a vessel inside pressure cooker:
    Select a tall vessel, fitting inside the cooker.
    Soak rice for 10 mts & drain (this step is optional).
    Take 1-1 ½ cups of water in the cooker & put to boil with a netted plate or trivet.
    Wash & drain the rice & take in the tall vessel & add 3 cups of water(less for basmathi & jeeraka samba)
    Cover the vessel first & if you have a squeezed lime drop it in the water outside. This will keep the cooker gleaming. Or, alternately pour ½ tsp white vinegar.
    Keep the vessel inside the cooker & close the cooker. Keep the weight only after a steady stream of steam comes out of the vent. When the first whistle comes, simmer & switch off after 10 mts.
    Cool & the open. The rice may be transferred to a hot casserole.
    This gives soft rice.
    Direct Pressure cooker or pan:
    Keep water in the cooker & allow it to boil. Keep the rice ready, soaked, washed & drained. Add the rice. When it starts boiling, cover the cooker, keep the weight & immediately simmer the flame. Switch off after 10 mts.
    Do not bother about whistle.
    A kitchen timer is ideal for timing rice-cooking.
    If you want, I can post photos.
     
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Last edited: Dec 2, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to make sprouts at home?

    Moong and mot sprouts are the easiest. Horsegram & methi take a longer time to sprout.
    For methi sprouts photo, please go to
    Sprouted Methi Sambar
    To see mot, please go to
    http://www.indusladies.com/forums/552790-post471.html
    Take the lentils & soak in plenty of water for minimum 8 hrs.
    sprout-1.jpg
    Drain making sure, it is moist.
    sprout-2.jpg
    Use a hot pack or casserole. Please go to
    http://www.indusladies.com/forums/552640-post467.html
    sprout-4.jpg
    Transfer it inside, making sure the lentil is moist.
    sprout-3.jpg
    Keep in a dark place - sprouts will appear in 12 hrs. If not, sprinkle(only) little waer & keep for 2-3 hrs more.
    sprout-5.jpg
     
    Last edited: Feb 21, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lemon and Orange Zest (rind) for flavouring.

    Wash & wipe dry the fruit.
    Rub gently on a fine grater so that the white portion does not come.
    This is very good for flavouring cakes.
    lemon angel cake-0.jpg
    orange zest.jpg
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to dessed a pomegranate? - 1

    Cut off thin slices from both ends.
    deseed pom-1.jpg

    Cut into two horizontally.
    dessed pom-2.jpg
    Mark deep slits along the white portions between segments, without separating them.
    deseed pom-3.jpg
    Keep the fruit on a plate.
    Strike with a rolling pin on each segment twice or thrice to losen the seeds & make them fall.
    deseed pom-4.jpg
    Collect them all in a plate.
    deseed pom-5.jpg
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to deseed a pomegranate? - 2

    Remove the white parts from the seeds.
    deseed pom-6.jpg
    They are ready to serve.
    deseed pom-7.jpg
     
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