Tips , tips , tips.

This is a little coarse & not very fine in texture.

So it is easily made in the mixi.

Small fat red chillies, called “ gundu milakai” - 100 gms

Andhra chillies or Kashmiri chillies or Bedagi chillies - 100 gms

Odourless castor oil - as given below

Spread both chillies individually in microplates & MW each on hi for 1 mte.

OR

Heat on a dry kadai till quite hot. Do not roast for long.

Mix them both & when still warm, grind in the mixi in highest speed.

Sieve through a rava sieve.

Spread on a plate & cool.

Smear ( wearing gloves, definitely ! ) castor oil on the chilli powder lightly.

Now give just one run in the mixi for uniform blending of oil & powder.
I have used Andhra chillies here.
red chilli pdr.JPG

Dear Chitra,

thanks for posting the tips on making chilli powder.
I went thru the 100 odd pages of Chitvish-Post your comments and couldn't find it there. I wanted to go thru Ask Chitvish column next and was wondering how to go about the 100 odd pages again. but would've done it eventually cause I wanted that tip for sure.

thank you for sharing this info here.

Mrs CV,
Thanks a lot for posting the tip on making chilli powder. I have one doubt though, should I use only castor oil? Will the taste differ if I use Sesame oil?

Thanks in advance,

It is customary to use castor oil. The choice is yours.
Love & regards,
Chithra.

Here is the photo of Verumarisi Adai given as no: 3 in
http://www.indusladies.com/forums/sh...9&postcount=26
I have made it using the variety of boiled rice, called " matta rice" available in Kerala & now in Chennai. So it looks pink in colour.

The recipe for the above is given in
http://www.indusladies.com/forums/sh...9&postcount=26
The photo of the adais on both sides, is posted below.

Hi Chithra,

I feel like taking few bites , dipping in chutney and enjoying the adais . That too, I've just had a nice lunch & was about to go for a small snooze --- still the adai photos are pinching my tummy ! See how your dishes can tickle even a full stomach ,---

See you after your next photo,

Now you know the secret of my SIZE !
Love & regards,
Chithra.

Kollu has become suddenly very poupular in our cooking, courtesy choestrol !

Sprouting the same is quite simple. First thing in the morning, say by 6 A

M ,wash & soak in water. After 12 hrs, strain & cover the strainer with a vessel.

Before going to bed, sprinkle some water on it. Sprouts will appear within or by

24 hrs.You can refrigerate them in aerated boxes in fridge & use for 3,4 days.

When you cook ( tur) dhal for rasam or sambar, cook this also in a small cup,
adding water. The drained water can be used for rasam or sambar.

Take the cooked sprouts on top & cool. Give just a light “stir” in the mixi – if you give more “ stir” it will become lumpy. “ Light stir” gives “ uthi uthir” - grainy kollu sprouts !

Kollu podimas:

In a kadai, heat 2 tsp oil, temper mustard seeds, urad dhal, chopped ginger & green chillies, chopped onions ( preferably small onions for a very good flavour ), saute well.

Now add the “stirred kollu “, salt & hing powder. Fry lightly. Adding grated coconut is optional.

Kollu usili:
Add this “ stirrd kollu “ to curries like, banana flower, beans, kothavarai ( cluster beans) etc. If you like add coarsely ground coconut + red chilli + a pinch of jeera.

Kofta:
To the above kollu, add salt, chopped onions, green chillies, ginger & coriander leaves. Add a little cornflour for binding, roll into balls & deep fry.
They can be directly eaten as a snack or made into koftas using any of the gravies given in “ Tips for Gravies”.

Kollu Sprout masal kuzambu :
Pressurise sprouted kollu & liquidise with the water in which it is boiled.
In little oil ( or butter ), fry first cardamom, cinnamon, cloves & then chopped onion, green chillies, ginger & tomatoes. Now add the liquidised paste, salt & give a boil.
Goes very well with rice.

Sprouted kollu vadai:
Coarsely grind the sprouted kollu with salt, add crushed pepper & jeera, finely chopped curry leaves, pat into thin vadais & deep fry.

Sprouted kollu bonda:
Grind very fine the sprouts as for “ ulundu vadai”.
Add salt, finely chopped green chillies, ginger, coriander & curry leaves & tiny pieces of coconut. Smearing water on your palms, roll the dough into small balls & deep fry.

The photo of kollu sprouts follows.

The recipes of kollu sprout-keerai curry ( porial), kollu sprout sambar & kollu sprout pongal will be posted separately.

Idli batter - 2 cups

Red Hot chutney
http://www.indusladies.com/forums/sh...9&postcount=59

Green Chutney
Any recipe can be used

Cheese spread

Select 3 metal plates about 5-6” in diameter & ½ “ in depth ( can be more, but not less).

Stands like this are available in non-stick & stainless steel, for single big idli & idiyappam, which will fit inside the pressure cooker.

Make single idlis, just 1cm high.

Remove & cool.

On one, spread red hot chutney, on another green chutney & on the last, cheese spread.

Arrange them one over the other so that the last with cheese spread comes on top.

Cut into wedges & serve.

Since the dish has all chutneys, no other side dish is necessary.