| Recent Threads | | | | | | | | | | | | | | | triphala Today 05:37 AM 14 Replies, 1,448 Views | | | | | |  | | 
15th March 2006, 04:23 AM
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| | Photo of pav bhaji.
Please see the photo of pav baji, made 2 days back for dinner.
Last edited by Chitvish; 4th November 2008 at 02:45 AM.
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4th April 2006, 12:24 AM
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| | How to deskin tomatoes To deskin tomatoes, there are 2 ways: Select firm, ripe tomatoes. This is important. Make a criss cross cut ( 1/2 ") on the centre top. Place in a vessel & pour BOILING WATER to cover them completely. Afetr 5 mts, remove hot water & plunge in cold water. The skin will peel of easily. Next method is, hold ripe red tomato with a pair of tongs over the flame till tiny black dots start appearing. Immediately, plunge in cold water. After 2 mts, peel the skin. | 
6th April 2006, 04:23 PM
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| | A suggestion....
Hello Chitra ma,
May I take the opportunity to make a suggestion....
It would be helpful (especially for the leaners) if u post "Tips on making Dosai and Idli batters".
As u have posted many of yr delicious recipes of dosais n idlis, I thought this would complement it besides being helpful.......
Love n rgds,
Jay
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6th April 2006, 07:28 PM
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| | Why not, Jayana ?
Yes, I shall definitely post your request.
Love & regards,
Chithra.
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8th April 2006, 02:46 AM
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| | Top View of Orange Chantilly
Since I have given the side view of Orange Chantilly along with the recipe, I am posting the photo of the top view here.
For the recipe of orange chantilly please refer to IndusLadies - View Single Post - Elegant Desserts For Perfect Indulgence!
Last edited by Chitvish; 4th November 2008 at 02:38 AM.
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10th April 2006, 12:35 AM
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| | Alu Paratha - 2
Last edited by Chitvish; 19th December 2008 at 09:08 AM.
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10th April 2006, 12:37 AM
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| | Alu Paratha - Ready to eat
Alu paratha served with sweet & hot pickles & curds. Attachment 21683
Last edited by Chitvish; 19th December 2008 at 09:10 AM.
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10th April 2006, 12:02 PM
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| | Grinding for Idli & Dosa Batters.
Some recipes call for separate grinding of rice & urad dhal.
For this, rice should be washed very well 3, 4 times & soaked in water. If well washed, this water can be used for grinding. If you are grinding urad dhal separately, there are 2 methods, one can follow.
Wash it just once well, soak in a little more than just enough water & keep in the fridge for one hour. Then take it out & grind it. It will fluff up very well.
In the second method , wash it well once & soak in enough water for 30 mts. After that drain all the water & wait for minimum 45mts ( can be more) & then grind. Grinding together rice & urad dhal:
In most of my recipes, I suggest grinding them together. Both should be mixed & washed very well 3, 4 times. Then soak in water for minimum 6 hrs & then grind, using the soaked water.
For any batter, after grinding is over, transfer to a vessel , add salt & beat thoroughly with the hand. I find this does help fermentation better. Leave it out for minimum 10-12 hrs. Thereafter except for oothappam batter, where longer fermentation helps in getting soft oothappams, the batter is best refrigerated.
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10th April 2006, 01:48 PM
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| | Hello Chitra ma,
Thank you for posting tips on batters.
I sincerely appreciate it.
With warm regards,
Jay
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14th April 2006, 05:18 AM
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| | Poha buns - Stage 1
For poha buns, the batter has to be thick like idli batter.
Pour one ladleful of batter on a hot tava & keep some filling on it.
That is shown below.
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