Ask here - The recipes you want from ChitVish

Thankx a lot Mrs. CV. I'll definitly try it out and come back with a feedback soon.
Regards
Ridhi

Dear Chithra Madam,
I tried in Non-stick thava based on your advise and saw that dosa doesn’t stick…I was so happy …Madam, so does it mean my other thava is not good?? I used to get good dosas in that thava some time back…will the thava become useless after sometime?? Please let me know.

Luv&Regds,
Jaya

Madam,
Some doubts on arachuvitta sambar.How long should i fry the corriander?Should i deep fry it till it becomes golden brown?Or need to only just make it hot?when i make archuvitta sambar, i ge t a sour taste of corriander. Please let me know what's wrong.
Similarly for moorkuzhampu, i don't get the right taste. After adding the haldi and coconut taste is not very nice. How do i get the light green colour for moorkuzhampu?and for 4 people what should be the proportin of coconut and curd??
Luv&Regds,
Jaya

I personally feel, any dosai tava becomes problematic after regular use for 2, 3 yrs. The gas heat somewhere changes the quality of the metal more at the centre & " kindal" starts. Never scrub tava with abrasives or vim powder when cleaning. Always wash using sponge & soap solution. Wipe dry immediately, smear a little oil on it uniformly to prevent rusting. The surface should always be " vaza vaza" for perfect dosais. The success of the dosai depends equally on the tava as on the dough. In short, treat the tava with respect !!
For morkuzambu, please refer to
http://www.indusladies.com/forums/sh...3&postcount=42
That is sufficient for 4 people. After trying that way, please write to me if you still have doubt.
Dhaniya should be lightly fried only - should just change colour. Otherwise it will become " marundu vasanai " !
Love & regards,
Chithra.

sweet chitvish mam,
after reading a bulk of f b abt CVVK, i am so curious abt it . :confused: but i don't know what is this ? pls give me the link of CVVK. txs in advance.

with love

Dear Heena,
you must try this at the earliest. It is in www.indusladies.com/forum/showpost.php?p=17785&postcount=91
Fast, fast, it is the tastiest kozhambu which can be prepared in the easiest way. Happy CVVK making.
With warm wishes,
varloo

dear varloo,
txs for replying but i am not able to open the link u provide . i think something is wrong . pls tell me the location of the recipe . txs in advance .

with love

dear Heena,
Try this link for cvvk:
http://www.indusladies.com/forums/sh...5&postcount=91

Hope now the link is working

dear laxmi,
txs for the link . the recipe looks amazing. definitely going to try this .just wondering why it named cvkk ?

with regards

Hi Heena,

CVVK is 'chinna vengaya vathal kozhambu'. Vathal kozhambu is a runny gravy vaugely like aamti and chinna vengayam is small onions/shallots/pearl onions.

This recipe by Mrs Chithra is very good.

regards
Vidya