Ask here - The recipes you want from ChitVish

Dear Chithra:

Can i request you for the yellow pumpkin kadugu pachadi?

thanks

Hi Seetha 3,
I have given the above recipe in "tantalising Pachadis ".
Regards,
Chitvish.

Dear Chithra,
Please kindly provide some milk ice creams receipes.


Love,
Abirami

Thanks a lot Chithra Madam...

Tried as per your suggestions...finally I am able to make upma like before.I realised that I was using less oil these days.I am still bewildered as to how I did not notice this point before .

Originally Posted by chitvish

Hi Sunitha,
Upma , though considered an easy tiffin , is not easy to make perfectly !
Normally Bombay rava takes(if , well roasted) 1 3/4 - 2 cups of water & wheat rava takes 2 1/2 - 3 cups of water . As soon as you buy rava , roast it dry on a pan , on medium heat till very well roasted & keep . This way, roasting to be done when you make upma , is minimum.
1 cup of bombay rava needs 1 3/4 - 2 cups water.
1 cup wheat rava needs 2 3/4 - 3 cup. All this , assuming that you have roasted the rava very well.(this is the key point )
Next is oil .Perfect upma requires correct amount of oil - in fact a tsp more makes the upma so soft & nice. That is why upma served in restaurants & weddings is so delicious - they are not bothered to be stingy about oil , because they want to give the best taste .
For 1 cup B.rava - keep 2 cups of boiling water ready . (i don't add cold water to hot rava because lumps are sure to form!) . In a vessel , heat (bare minimum) 2 tbsp of oil, temper mustard seeds , 1 tsp udad dhal , i tsp gram dhal , chopped onions , green chillies & ginger , cuury leaves & fry till onions are transparent. Now add the (pre roasted )rava & continue to roast on a medium flame till the rava gets well heated. Now decrease the flame , add 1 3/4 cups boiling water, stirring well ( I find a whisker useful ) , add salt & hing. You will now know whether you need to add 1/4 cup more of water or not. Mix thoroughly , lower the gas & wait till the entire water is absorbed & the rava is cooked. Mix once again & keep covered - rest for a few mts. Now some people add a tsp of ghee as topping to give a good flavour - this is optional.
In Chennai , I find that all branded ravas take 2 cups of water. But always keep rava very well roasted & the roasting to be done with other ingredients when making upma should be minimum.
I think I have ended up writing an essay on upma ! If you try it ( I am sure , successfully ) please send me a feedback.
Regards,
Chitvish.

Dear Chithra:

Thanks for that recipe! I am looking for different varieties of yellow pumpkin recipes as we get a lot of that in Oct.

Seetha

Dear Chithra



I have this confusion on Rava. It maight sound silly but I have a biiiiiiig confusion on the different varieties of Rava. I understand that there are 2 different varieties – “White” and “Wheat” Rava. But I get to hear different names for Rava. like Bombay Ravai, Chiroti Ravai, Patna Ravai, Lapsi….I really get confused many times. Can you please classify them?



Regards



Lakshmi Vinoth

Hi Lakshmi ,
I know Bombay rava , wheat rava & Chiroti rava , but never heard of Patna rava.
Bombay rava is the white rava cmmonly used for upma , rava dosai , rava idli , kesari etc. Chiroti rava is more popular in Karnataka - we use it for pal boli , chiroti etc - that is , wherever rava has to be kneaded with or without maida . It can be used for kesari also , but the texture of kesari will be slightly different from that made with Bombay rava. I use it only for pineapple kesari because the person who taught me pineapple kesari said it is more suitable.
Wheat rava , as you know , is bigger grain & suitable for upma , pongal etc. It can be used for payasam also - in fact the next payasam I am planning to give is with that !
There is one more wheat rava also called Meals rava (sappattu gothumai ravai ) with quite big grains , used only for use like "satham" ( i mean rice !). It is recommended for diabetics specially. These two are made from Samba Wheat whereas Bombay rava , I heard , is made from durum wheat.
Regards,
Chitvish.

Dear Chithra

Thank you for your time. I think Bombay Rava and Patna Rava (In tamil) are same. My M-I-L calls white rava as Patna Rava. The information that you have provided me is of great help. Now, I am sure that the Rava will not confuse me any more.

Regards

Lakshmi

Dear Mrs Chitra,

Hope you are doing well. Will it be possible to share the recipes of naan and kulcha? Looking forward to yr reply.

best regards
Vidya

Dear Aunt Chithra,

Can you please help me with a recipe for bean soup that contains no meat.

Please help.

Thanks.

Kind regards,

Sharika