Dear Shubha, It is a very nice chutney. Yes, you can make it without coconut milk also. But that undeniably gives an extra flavour ! Incase you do not get small onions, please make it with big onions. Love, Chithra.
Fried Gram Chutney - a perfet side dish for diabetic persons ! Fried gram (pottukadalai) - 1 cup Green chillies - 4, 5 ( or to taste) Curry leaves - 2 tbsp Coriander leaves - 3-4 tbsp Salt To temper: Oil - 1/ tsp Mustard seeds - 1 tsp Urad dhal - 1 tsp. Grind all ingredients together & temper. This, if made fairly thin, is an ideal side dish for all tiffins. This recipe was given by a doctor, as highly recommended for everybody, specially diabetic people. Adding little tamarind or lime juice or chopped garlic, when ginding, is optional. The photo can be seen in ragi flour upma.
halo chitra aunty i have been having this craving for karudathu maavu mom is unfortunately busy and mil has gone for wedding. that leaves only u who can help me out. please tell me what to do for making it. luv kripa
Mango Squash - Make and stock when mangoes are in plenty ! Choose ripe mangoes. Peel the skin & squeeze the pulp. Pass through a blender to get a homogeneous pulp. Strain to remove the fibrous portion. Use very clean, dry bottles for preservation of juice. If you are making a small amount, preservative can be avoided. But refrigeration is a must. If you add preservative, use after a week, so that the preservative sharpness will tone down. Mango pulp - 1 cup Sugar - 1 ½ cups Water - 1 ¼ cups Citric acid crystals - 1 ¼ tsp K M S ( preservative) - a tiny pinch ( dissolve in hot water, when adding) Mango essence - ½ - 1 tsp (optional) Yellow colour - little Mix sugar, water & citric acid in a vessel. Heat till it boils. Remove, cool & filter. Add pulp, essence & colour. Just before bottling, add KMS. Fill in sterilised bottles, leaving 1 “ space. One part of squash to 3 parts of ice water is an ideal mixture.
Grape Crush - a very popular squash ! Juicy, black variety is best suited. Select fresh, blemishless fruits, wash thoroughly and drain the water completely. Take in a broad vessel, cover & cook on a low flam till very soft. Remove & pass through the “kitchen queen” to remove skin & seeds. Measure. Juice - 2 cups Sugar - 4 cups Water - 2 cups Citric acid - 1 ½ tsp Sodium benzoate - 2 tiny pinches (dissolved in 2 tsp hot water) Tonovin essence - 1 ½ - 2 tsps Boil water, sugar & citric acid. Filter & cool. Add syrup & essence. Just before bottling add preservative. Store in sterilized bottles in a cool place. If using preservative, avoid using very fresh. Mix one volume of the above with 3 volumes of chilled water.
Re: Grape Crush - a very popular squash ! Dear Chitraji, Thank you very much for both the mango & grape squash. Where do i get these preservatives, we are residing in Gurgaon. please suggest a way to pack the bread sandwich, for the my sons tiffin box as it would be soggy by the time he have it. one more thing is being a south indian i prepare sambar almost daily, daily grinding the masala. I wanted the sambar in the taste as we get in hotels. To many questions, I sorry. Thanks & Regards Lakshmi
Re: Grape Crush - a very popular squash ! Dear Lakshmi, I am glad you made a note of my postings. Both preservatives are available in all leading departmental stores. Bread sandwich is best packed in clingfilm or aluminium foil. Both ways, the freshness is preserved. I will send you the hotel sambar recipe by PM. Please try & send me the F B. Thanks for the interest you are showing, Lakshmi. Love, Chithra.
Hello Chitra Madam, I saw your Naan Receipe, I am confused in this line, Turn the pan upside down , holding the handle when the other side will get cooked , as well. Do I need to turn the Naan or the pan? Can I use the nonstick pan for this? Can you explain it me. THanks Birundha ---------------------------------------------------- Naan & kulcha - Made with Yeast <HR style="COLOR: #ffffff" SIZE=1>Naan & Kulcha: Naan: Maida - 2 cups Curd - ¼ cup Milk - ¼ cup Sugar - 1 tsp Fresh yeast - 2 level tsp Baking powder - ½ tsp Cooking soda - ¼ tsp Salt - 1 tsp Ghee (or any fat ) - 2 tbsp Sieve all dry ingredients except sugar , together. In a cup , mix tepid milk , yeast , sugar & sprinkle a little flour on top. Cover & leave for 2 mtes. After 2 mtes mix sieved ingredients , yeast mixture , ghee & warmed milk . Without applying force , gather with fingers , the entire mixture to a soft pliable mass, adding little more warm milk , if necessary. Keep it in a tall vessel , covered with a wet cloth , till the volume doubles. Make even sized balls , roll into ¼ “ thick circle & pull one end to give the naan shape. Make naans , using a tandoor , if you have one. Or take an aluminium pan with handle ( like dosa pan ) – apply water to one side of the naan & stick it to pan. Keep closed on a medium flame – it will puff up. Turn the pan upside down , holding the handle when the other side will get cooked , as well. It will fall off , remove & apply butter. Or you can cook it like phulka. For kulcha: The same as above – omit milk , curd , soda , baking powder & 2 tsp oil is enough. Knead maida , salt , oil with yeast & sugar in tepid water. Allow to rise. Keep any of the following fillings & make like stuffed parathas. The shape is slightly oval. 1 – mixture of grated onions+salt+chopped grren chillies + chopped coriander leaves 2—crumbled paneer+the above 3—crumbled potaoes + masala of choice
Dear Birundha, Non stick pan is not suitable. Use an aluminium or cast iron pan with handle & holding the handle, turn it upside down. Or, you can do it like phulka also. Love, Chithra.