Ask here - The recipes you want from ChitVish

Hi to all,

I tried Idlies in MW, and they came out good. Use only one plate at a time and you just refill the other idly plate to keep next. Then you will get good idlies out of MW too.

Actually we experimented (me and my son) the idlies by adding Dosa milagai podi with dough and prepared red idlies. We will get one powder here in Saudi called, Zater. We mixed that with idaly dough and made green idlies. And of course normal white idlies too.

So you try and give your FB. But it took 4-5 min. to make 4 idlies. Our Idly cooker which we use stove top we can prepare more at a time. Is it not? But for just 4 idlies, this method is useful and cleaning the idly plate is so easy in this.

Can I store the atta kheer in the freezer and will use it later?

Dear Mohana,
Atta kheer being a milk product, I would not advise you to store for more than a day or two.
Love,
Chithra.

Thanks for quick reply.

HI Vandhana, Radha and others,

Have you all tried any keerai other than our palak or methi(INdian keerais) and found good??

I saw collard greens, mustard greens etc. Atleast, if I come to know abt the nutrition(for instance, lettuce-it has to be taken raw to retain vitamin) or any new keerai which interests you, will be very comfortable to try the same.

Appreciate all yr great replies.

Rgds.

Dear Mrs.Chitra,
Thanks for clearing my dbt and will try kandanthipili rasam. yeah it was rasam varam, now that we got better i tried jain methi kofta gravy, coriander paratha , it was superbb!! The gravy is soo diff and very nice. i had little difficulty making the koftas though, not enough flour, i think i added more methi leaves, didn't chop them too, so was not able to make patties shaped. should i reduce the methi leaves? Thanks for wonderful recipes.
Love
Priya

Dear Ami,

Yes I have tried almost all the keerais we get here: with mustard greens the only thing I make is Sarson ka Sag. The turnip greens, swiss chard, collard greens etc, i cook as usual with moong dal , just plain keerai masiyal , keerai sadam, pulikeerais, it tastes awesome. The brocolli rabe i have made only with pasta. Am yet to adapt it to Indian recipes.

Hope this helps.
Vandhana

Hello vpriya,
It is better to chop the leaves, before making koftas.
Always, test fry one kofta. If it breaks, add a tsp of flour. This is safer always.
I made up the kofta gravy jain, since V does'nt eat onions & I wanted it to be non-spicy as well.
Thanks for the F b.
Love,
Chithra.

Dea Chithra,
Somewhere I found that capsicum salad was mentioned. Have you posted the recipe or is it on the way?

Dear Varloo,
What was mentioned was Capsicum pachadi - I have not yet posted it. Do you want it ?
I will be posting tomato-capsi - paneer salad this week.
Love,
Chithra.