Miscellaneous not to be missed !

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

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  1. Mar 17, 2007 #111
    Chitvish

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    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.
     
    Chitvish, Mar 17, 2007
    Chitvish, Mar 17, 2007
    #111
  2. Mar 21, 2007 #112
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
     
    Chitvish, Mar 21, 2007
    Chitvish, Mar 21, 2007
    #112
  3. Apr 24, 2007 #113
    kripa shankari

    kripa shankari New IL'ite

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    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
     
    kripa shankari, Apr 24, 2007
    kripa shankari, Apr 24, 2007
    #113
  4. Apr 24, 2007 #114
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Kripa,
    No no aunty aunty !
    Please go to
    Karuvadaam
    Love,
    Chithra.



     
    Chitvish, Apr 24, 2007
    Chitvish, Apr 24, 2007
    #114
  5. Apr 25, 2007 #115
    Chitvish

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    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.
     
    Chitvish, Apr 25, 2007
    Chitvish, Apr 25, 2007
    #115
  6. Apr 25, 2007 #116
    Chitvish

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    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.
     
    Chitvish, Apr 25, 2007
    Chitvish, Apr 25, 2007
    #116
  7. Apr 27, 2007 #117
    rajalakshmi

    rajalakshmi New IL'ite

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    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


     
    rajalakshmi, Apr 27, 2007
    rajalakshmi, Apr 27, 2007
    #117
  8. Apr 27, 2007 #118
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.



     
    Chitvish, Apr 27, 2007
    Chitvish, Apr 27, 2007
    #118
  9. May 8, 2007 #119
    birraj

    birraj Senior IL'ite

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    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
     
    birraj, May 8, 2007
    birraj, May 8, 2007
    #119
  10. May 8, 2007 #120
    Chitvish

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    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.





     
    Chitvish, May 8, 2007
    Chitvish, May 8, 2007
    #120
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