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| 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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| 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. |
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| 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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| Aloo paratha with filling-ready to be rolled Aloo Paratha with filling and ready to be rolled.JPG Aloo paratha rolled & placed on tava Aloo paratha rolled and placed on tava.JPG Aloo paratha getting cooked Aloo Paratha getting cooked.JPG Last edited by Chitvish; 19th December 2008 at 09:08 AM. |
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| 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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| 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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| 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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