Tell-A-Friend  |  Bookmark Us  |  Sign-Up  |  Help
 
 

Go Back   IndusLadies > Kitchen and Household > Indian Recipes > Ask ChitVish
 

Forgot username / password?
Register Now!

Notices

Closed Thread Post New Thread
 
LinkBack Thread Tools Search this Thread Display Modes
  #31 (permalink)  
Old 18th October 2005, 06:35 AM
Ami Ami is offline
Gold ILite
 
Join Date: Aug 2005
City: M.J
State: NJ
Country: United States
Posts: 1,229
Referrals: 0
Default

Mrs.Chithra, have one question. YOu have mentioned and a general procedure to thicken the vathal kuzhambu by adding rice flour. Instead, can I try with the multipurpose powder you posted on that day?


Thanks in advance for yr reply.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
  #32 (permalink)  
Old 18th October 2005, 08:01 AM
Chitvish's Avatar
IL Hall Of Fame
Super Moderator
 
Join Date: Aug 2005
City: chennai
State: tamil nadu
Country: India
Posts: 18,791
Referrals: 31
Blog Entries: 64
Default Sure!

Dear Ami,
I use only multipurpose powder for thickening, wherever necessary. I missed to make a mention of it. Thankyou.
Regards,
Chithra.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
  #33 (permalink)  
Old 18th October 2005, 11:51 PM
Chitvish's Avatar
IL Hall Of Fame
Super Moderator
 
Join Date: Aug 2005
City: chennai
State: tamil nadu
Country: India
Posts: 18,791
Referrals: 31
Blog Entries: 64
Default Tips on Chappathi Making

Chappathi Making: - I wish to make a mention that my daughter Ruby is better in making chappathis than me & she wrote this for me, on request !


Phulka


  • Mix wheatflour with warm water and knead into a fairly stiff but pliant dough.
  • Let it rest for at least ½ hour
  • Make into equal size balls by halving the dough till the end (or cut with knife into similar sized pieces ).
  • Flatten each ball and with the help of maida roll into circles
  • The trick in rolling is not to apply pressure but to let the chappathi rotate as you roll it so that it gets uniformly thin.
  • Heat a tava reasonably and place the rolled chappathi on it. Circulate it with you hands or a cloth.
  • When light brown spots appear turn it over and repeat.
  • Then put it over a phulka ring and show it over the heat directly, when it will bloat like a puri. If it does uniformly, then remove without turning over.
  • Place it over a paper towel and apply ghee lightly over it if preferred.
Parotta/Parantha


  • Mix wheat flour and maida in the ratio 3:1. The balls must be much larger than for phulkas.Knead into a fairly pliant dough with warm water/milk, little sugar, ghee and salt if preferred.
  • Let it rest for at least ½ hour.
  • Make into equal size balls by halving the dough till the end(or cut with knife into similar sized pieces).
  • Flatten each ball and roll into small rounds.
  • Drizzle little oil and maida over it and fold into a circle, square or triangle.
  • Now roll into fairly thick chappathis .
  • Heat a tava, place the chappathi on the tava and cook till light brown spots appear.
  • Turn it over with a spatula and let brown spots appear on the second side too.
  • Then drizzle ghee or oil as preferred, turn over once again and place on paper towels in a hot case or serve hot.


Stuffed parotta


  • After 4 above, place the filling and fold as preferred and roll into chappathis .
  • Cook as above.


Malabar paratha


  • Mix maida with warm water and oil/ghee into a pliant dough.
  • Rest for a while.
  • Roll into rounds.
  • Take each round & roll into a pipe.
  • Take one end and coil it into a round.
  • Flatten it with your hand.
  • Roll gently into circles so that the layers are not pressed too much.
  • Heat a tava, place the chappathi on the tava and cook till light brown spots appear.
  • Turn it over with a spatula and let brown spots appear on the second side too.
  • Then drizzle ghee or oil as preferred, turn over once again and place on paper towels in a hot case or serve hot.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
  #34 (permalink)  
Old 19th October 2005, 01:02 AM
Junior ILite
 
Join Date: Sep 2005
City: Chicago
State: IL
Country: United States
Posts: 145
Referrals: 0
Default Question on chapathi tips

Dear Chithraji:

I have a doubt in the tips. Why do we have to use maida for rolling? why cant it be wheat flour itself? any specific reason? does it make the dough softer?

thanks

Seetha
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
  #35 (permalink)  
Old 19th October 2005, 01:05 AM
Chitvish's Avatar
IL Hall Of Fame
Super Moderator
 
Join Date: Aug 2005
City: chennai
State: tamil nadu
Country: India
Posts: 18,791
Referrals: 31
Blog Entries: 64
Default Maida for softness.

Hi Seetha,
Maida helps to keep it soft whereas wheat flour (more of it) will make it less soft (though not exactly tough).
Regards,
Chithra.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
  #36 (permalink)  
Old 19th October 2005, 06:09 AM
Ami Ami is offline
Gold ILite
 
Join Date: Aug 2005
City: M.J
State: NJ
Country: United States
Posts: 1,229
Referrals: 0
Default

Hi friends,

Prepared Mrs.Chithra's curry leaves podi a long while ago and it was simply superb which have mentioned already in some other site.

FYI, my little one who is 3 yrs old is also taking that podi with rice!!
Meanwhile, I use the same podi for ven pongal and kaara kuzhambu too instead of fresh curry leaves or 50/50 which gives extra flavor. Try it!!!

thanks, Mrs.Chithra.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
  #37 (permalink)  
Old 19th October 2005, 10:22 AM
Ami Ami is offline
Gold ILite
 
Join Date: Aug 2005
City: M.J
State: NJ
Country: United States
Posts: 1,229
Referrals: 0
Default

Thanks for the tips, Mrs.Chithra and to yr daughter too..

Today, will try to make the malabar parata. Is it ok to prepare with wheat flour ?

Rgds.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
  #38 (permalink)  
Old 20th October 2005, 01:04 AM
Chitvish's Avatar
IL Hall Of Fame
Super Moderator
 
Join Date: Aug 2005
City: chennai
State: tamil nadu
Country: India
Posts: 18,791
Referrals: 31
Blog Entries: 64
Default Malabar paratha - only maida

Dear Ami,
Malabar paratha is made only with maida. In fact it is usually made with a lot of oil & sometimes eggs are also added. Since that is difficult for us to do at home, We simplified it. Deep south it is famous as Veechu Parotta & in Kerala as Thattukada parotta.
Love & regards,
Chithra.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
  #39 (permalink)  
Old 20th October 2005, 09:16 AM
Ami Ami is offline
Gold ILite
 
Join Date: Aug 2005
City: M.J
State: NJ
Country: United States
Posts: 1,229
Referrals: 0
Default

Hi Mrs.Chithra & friends,

Tried yesterday this multi purpose powder and it is really giving a good flavor for kottus. Normally, dont add coconut for kootus; for the first time, prepared poosani without coconut!! Managed with sambar powder, channa dal & this powder and it came out thick..

Try and it is really handy.

Rgds.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
  #40 (permalink)  
Old 20th October 2005, 10:57 AM
sunitha's Avatar
Gold ILite
 
Join Date: Aug 2005
City: Westerville
State: OH
Country: United States
Posts: 1,178
Referrals: 1
Default malabar parota

Dear Chithra Madam,

Tried Malabar parota yesterday.Came out okay,but I did not get the flaky layers like you get in roadside stalls.Do you have a recipe for flaky Barota that we usually find in roadside stalls in Chennai?

Cheers
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Closed ThreadPost New Thread

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tips Nains Sweet & Dessert Recipes - Unusual ones! 3 19th November 2008 09:29 AM
tips! padyala Cleaning & Organizing 10 9th May 2008 01:02 PM
Tips and Tips about Non-Veg Eljaype Non-Vegetarian Kitchen 6 29th April 2008 04:48 AM
Health Tips Tips Tips & Tips sunkan Nature Cure 3 22nd April 2008 11:05 AM


All times are GMT -5. The time now is 06:47 PM.