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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    How to make burfis? - 1

    Please refer to:
    General rule in making Sweets
    Grease the tin well & keep ready.
    sweet prep 1.jpg

    Switch off the stove, when the burfi starts leaving the sides of thje vessel.
    7 cup cake-4.jpg
    Go on stirring for the mixture to thicken.
    sweet-2.jpg
    When it becomes like dough, it is ready to be transferred.
    sweet-3.jpg
    Transfer to the greased plate & level.
    sweet-4.jpg
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to make burfis? - 2

    Level using a greased palette knife.
    sweet-5.jpg
    Mark when it is 3/4 set.
    sweet-6.jpg
    When fully set, gently invert on a sheet or plate.
    sweet-7.jpg
    Ready to serve.
    sweet-8.jpg
     
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  3. Chitvish

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    Peeling & Dethreading Banana Stem - 1

    Buy the stem with layers around so that if need be, we can keep for 2 days. Otherwise, if totally peeled of outer layers, must be used fresh.
    First remove completely thick outer layers till you feel the tender inside part.
    B root-1.jpg
    B root-2.jpg

    Cut this slices when you will find the threads.
    B root-3.jpg
    As you cut slices, remove & "twine" the thread around your fingers. This you will get by practice.
    B root-4.jpg
    B root-5.jpg
     
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    Peeling & Dethreading Banana Stem - 2

    Keep a bowl of water ready & put the slices in water IMMEDIATELY. Otherwise the white colour will change.If you plan to keep it for sometime add 1 tbsp butter milk or 1 tsp white vinegar to the water to prevent discolouration. Wash well before cooking.
    B root-6.jpg

    Chop as fine as possible.
    B root-7.jpg
    If for salads, use raw & fresh.

    Otherwise cook by one-whistle method.
    B root-8.jpg
    B root-9.jpg
    Banana stem - moong dhal curry is ready.
    B root-10.jpg
     
    Last edited: Feb 28, 2009
  5. Chitvish

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    Vazaippoo (Banana flower) chopping - 1

    Select fresh flowers. Once cleaned & chopped, cook by one whistle method & freeze for upto 2 weeks.
     

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    Vazaippoo (Banana flower) chopping - 2

    Chop fine & immediately drop in water.Otherwise the white colour will change.If you plan to keep it for sometime add 1 tbsp butter milk or 1 tsp white vinegar to the water to prevent discolouration. Wash well before cooking.
    Cook by one whistle method, drain & freeze.
    vazaippoo-7.jpg

    vazaippoo-8.jpg

    vazaippoo-9.jpg

    vazaippoo-10.jpg

    vazaippoo-11.jpg
     
    Last edited: Feb 28, 2009
  7. Chitvish

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    How to cut Musambi or Sathukudi? - 1

    This is a difficult fruit to peel & cut. I follow this method which makes the work simple.
    sathukudi-1.jpg

    sathukudi-2.jpg

    sathukudi-3.jpg
    Remove any white pith remaining, carefully.
    sathukudi-4.jpg
    Slice thin
    sathukudi-5.jpg
     
    Last edited: Mar 9, 2009
  8. Chitvish

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    How to cut Mosumbi (sathukudi) - 2

    Remove seeds!
    sathukudi-6.jpg


    sathukudi-7.jpg

    Serve in style!

    8th mar09 005.jpg
     
    Last edited: Mar 9, 2009
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    How to maintain an iron dosa-tava?

    A new iron dosa tava is first immersed in "sadam vadicha kanji" fully for 3-4 days.
    For this specially cook 1-2 cups of rice, adding 4-5 cups of water per cup. Drain & collect the kanji. Keep the tava in a big basin or plate & pour the kanji to completely cover it.
    On the 4th day, take it & wash well - all the rust would come away. Wash very well with soap powder or Vim. Wipe with a cloth & dry it thoroughly either by keeping in the sun or on the hot stove for a minute. There should not be any moisture. It will become smooth & clean.
    Now apply a little oil, smear all over ( just a tsp will do), put it in a plastic cover & hang it, if there is a heavy hook. I have one specially for this.
    Every time you use it, once it cools, just wash it with soap & repeat the above procedure. Dosa will not stick at all.
     
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    To preserve methi, mint etc

    Methi leaves:
    Pick clean leaves, wash thoroughly, drain & spread on a cloth for 3-4 hrs.
    They become perfectly free from moisture.
    Now take them in a shallow vessel, smear a tsp of oil on the leaves with hand & MW hi for 2-3 mts. They become absolutely crisp. If necessary MW for a mte or so more.
    Cool & crumble with your palm & preserve in the fridge. I use this for methi paratha, the following dhal etc.
    methi leaves-1.jpg
    Oil is smeared:
    methi leaves-2.jpg

    methi leaves-3.jpg

    methi leaves-4.jpg

    Mint leaves:
    mint leaves.jpg
     
    Last edited: Apr 9, 2009
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