Tips , tips , tips.

Please see the photo of pav baji, made 2 days back for dinner.

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.

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

Yes, I shall definitely post your request.
Love & regards,
Chithra.

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!

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

Alu paratha served with sweet & hot pickles & curds.
Attachment 21683

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.

Thank you for posting tips on batters.

I sincerely appreciate it.

With warm regards,
Jay

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.