Tips , tips , tips.

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

Thread Status:
Not open for further replies.
  1. Anandchitra

    Anandchitra IL Hall of Fame

    Messages:
    6,617
    Likes Received:
    2,620
    Trophy Points:
    345
    Gender:
    Female
    Thanks for Devasa samiyal

    Thanks ChitVish for the palghat devasa samiyal.

    my chinna suggestion to put it in a seperate title or sticky called devasa samiyal for easy reference. only a suggestion

    Thanks again so much
    Here I am not able to do the full devasam as we only have 1 priest who favors the vazhakai method(dont know what its called ) for 20 mins.
    But I can probably cook the samiyal even if he doesnt come to eat.
    Thanks
    "other" chitra
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Dear Anu,
    Please go through all the tiffins in the first page of
    Recipe Index
    I have given ven pongal.
    Love,
    Chithra.



     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Dear Chitra,
    So you are another Madurai Chitra married in a Palghat family like me !!
    One post alone cannot be made sticky - reme,mber, it is in Tips thread.
    The method you say is called Hiranyam !
    To,
    Chitra,
    From
    Chithra.


     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Breakfast Platter - 1

    Club sandwich toast

    Pomegranate + plums

    Mosambi juice
    breakfast platter 1.JPG
     
    Last edited: Nov 4, 2008
    1 person likes this.
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Lapsi Kancheepuram Idli - an interesting variation of Lapsi idli

    Please follow the Lapsi idli recipe given in:

    Lapsi idli

    Coarsely powdered pepper-jeera - 2 tsp

    Gram dhal - 2 tbsp ( soak for 1 hr & drain well)

    Chopped curry leaves - few

    Hing - ½ tsp

    Dry ginger powder - ½ tsp

    Oil - 1 tbsp

    Heat oil & temper all the above ingredients except ginger powder.

    Mix with batter along with dry ginger powder.

    Steam like dhokla or Kancheepuram Idli.

    Cut into wedges & serve with any chutney of choice.



    <xml id=yoombaxml></xml>
     

    Attached Files:

  6. MeenLoch

    MeenLoch Silver IL'ite

    Messages:
    569
    Likes Received:
    26
    Trophy Points:
    50
    Gender:
    Female
    Hello Mrs Chitra,

    Thank you so much for the recipes so far. Have been on great help.
    1. I tried morkuzhambu. Went thru the tips and the recipe as well. U have not mentioned the quantities of ingredients. It turned very hot, I added lots of green chillies to it. It was tasty otherwise. Can u help me with this ?

    2. I also tried paruppusili. I use hamilton beach mixer, got it in US, I cannot make dry powders. I have to add water and mix, only then it grinds the spices well. The usuli I made was soft. And even after steaming or frying it, it was not crispy. It was a bit soft. Can you suggest me some common solution, not only for this recipe but almost all recipes which need dry powders ? Will get the india made item during the next trip which is more than an year away :-(

    3. Also I need tips on storing basic ingredients like dhaniya, curry leaves, ginger, green chillis in fridge. As of now I have kept them in plastic bags, on the fridge doors.

    4. How do I store paruppus. I keep them in tupperware dabbas. Randomly stored them that way..

    5. I get confused about what to cook for breakfasts and dinner. Here I find lot of recipes here meant for that, but it would be nice if you can write a post on planning for breakfasts and dinner like you have done for lunch. The combinations you have suggested was very nice.

    6. I do not have pressure pan. I am planning to buy one next time I come to India. But till then, can I use the pressure cooker instead. I ll finish frying activities in pan and transfer the stuff to a vessel in cooker. WIll that help ? Specially in the case of whistled sambhars ?


    I am loading you with too many questions, ( hope they are not repeated, I am looking for the best ways to store them ). Sorry for the trouble. Take your time madam.

    And you are my mentor figure in kitchen , I have just started, but am so enthused.. It feels like this innate interest in all women is getting triggered by you. On seeing the photos, I thought, how can someone be so meticulous and patient to do all these. Blessed are your home mates :)

    Here are cheers for you
     
    Last edited: Jul 31, 2007
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Dear MeenLoch,
    Thanks for your nice, interesting F B.
    First thing first - it is always a case of "doorathu pachai kannukku kulirchi" - don't think, my family is blessed to have me ! Last evening my DIL was suggesting that we should move closer to their flat - I replied, if I do it, the charm of our relationship will be lost !:)
    For morkuzambu - green chillies no: always depends on how hot they are. What we get in Chennai is so hot that I have started cutting down the no: drastically. A general hint is, if you use 1 cup of sour curds, 4 chillies should be sufficient. You can use 3, but not 5.
    I suggest you buy a small handy dry grinder. Or use the mincer blade of your hand blender. Only then paruppusili will come out well.Adding minimum water is the secret of crisp paruppusili.
    Curry leaves, coriander leaves, green chillies, ginger should all be dried thoroughly, wrapped in tissues & stored in plastic containers.Moisture should not be there. Check everyday when you take them out for cooking.
    All dhals can be best stored in tupperware boxes.
    Please read my jiffy thread from the beginning in detail. I have suggested menu planning & how to go about, in detail. I think you have missed out reading it.
    Yes, what you have suggested for pressure cooker method is good. By trial & error see if you need to wait for 2 whistles.
    I am very happy that you are taking so much of interest in kitchen-care ! Learning kitchn-art is a lifelong investment for a woman - hope you agree !
    Love,
    Chithra.

    <xml id=yoombaxml></xml>
     
    1 person likes this.
  8. sujakalyan

    sujakalyan Silver IL'ite

    Messages:
    642
    Likes Received:
    45
    Trophy Points:
    63
    Gender:
    Female
    Dear chitvish madam,


    How are you?? Hope mylapore is getting ready for piilayar chathurthi and navarathri!!

    My hand is very salty, Im adding too much salt to food and getting doses from my husband. Yesterday, I made tasty beans paruppu usili, but unfortunately added too much salt to that. So, I want tips to bring down the saltiness in various preparations like sambar, rasam, poriyal etc. Pls guide me :cry:

    regards
    Sujatha
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Dear Suja,
    Yes, Chennai, in particular Mylapore, where I live, is getting geared up for Vinayaka chathurthi. Besideds, there are crafts exhibitions from various states in Shankara Hall, where Pillayar is dressed up in every imaginable way, talking over mobile, working on computer with his favourite "mouse" etc - imagination takes wings, all the more when the deity is everybody's pet !

    Now, coming to your query, I am giving you the most practical suggestion. (This is because, I had the same problem & V used to comment that only he will buy salt every month & that too half of what I buy - I will have to manage with the half amount salt he buys!).
    When you take the salt to put in a dish, instead of adding it directly to the dish, keep it on a plate. Add just half the quantity to the dish & keep back the rest. After I started doing this, it really helped me. We have to consciously do it; otherwise, we will never be successful.
    Love,
    Chithra.
     
  10. sujakalyan

    sujakalyan Silver IL'ite

    Messages:
    642
    Likes Received:
    45
    Trophy Points:
    63
    Gender:
    Female
    Dear Chitvish madam,

    Congrats on hitting the platinum, thanks a lot for your tips, I will try out this method henceforth. For every vinayaga chathurthi, I used to watch dinamalar site with great interest for different models of vinayaga, In the year 2000 where Koun banega crorepathi was the sensation a model vinayaga was made as a participant answering Amitab bachan. I will never forget this crorepathi vinayaga.
     
Thread Status:
Not open for further replies.

Share This Page