Ask here - The recipes you want from ChitVish

Dear mam,
Gd day 2 u.
this time here iam with a request again,as my daughter will b turning 2 on oct 20 v hav planned 2 invite around 10 people home.
so i request u 2 help me with the menu for a complete lunch n also a snack item for evening tea.pls do take ur time.
btw i forgot 2 mention tht i tried CMmysore pak n the second time it turned out perfect n very tasty then the first time.
thank u for all ur delicious receipes.

regards n take care
raji

Dear Raji,
For evening tea, please go to the get-together menus.
For lunch, I will PM in a day or two.
Thanks for the second time F B on CM-MP !
Love,
Chithra.

Originally Posted by babyraji

Dear mam,
Gd day 2 u.
this time here iam with a request again,as my daughter will b turning 2 on oct 20 v hav planned 2 invite around 10 people home.
so i request u 2 help me with the menu for a complete lunch n also a snack item for evening tea.pls do take ur time.
btw i forgot 2 mention tht i tried CMmysore pak n the second time it turned out perfect n very tasty then the first time.
thank u for all ur delicious receipes.

regards n take care
raji

Hello Chithra,

Your old faithful is back here, again!

Well, did the the Condensed milk mysorepak just sometime back. I followed your recipe faithfully. Roasted the besan in the ghee on a low fire for a good half an hour, removed from fire and quickly stirred the cond. milk in and spread it on a greased plat. Okay, following are the doubts.

The 'burfi' does not make a 'knack', rather a 'kachak' when you bite into it ?:? So, it was soft, which is not a bad thing..more a stiff halwa consistency instead of a burfi ! Is that how it should be ? Secondly, it was not quite sweet for a sweet dish. I suspect it is because of the sugar content in the cond milk. How can I rectify that ? Thirdly, it is still a bit 'floury' to taste...is that also normal ? Please let me know and also if the above is not normal, how can I now improvise the mysorepak ? TIA !

L, Kamla

Hello Kamla, my old faithful !
The mistake you have done is this ( I feel) - the roasting in ghee has not been sufficient !
That is the trick for the right consistency. It is a mild sweet, not a "sharp sweet". That it had a "floury" taste also proves, the roasting has not been enough !
Love,
Chithra.

Originally Posted by Kamla

Hello Chithra,

Your old faithful is back here, again!

Well, did the the Condensed milk mysorepak just sometime back. I followed your recipe faithfully. Roasted the besan in the ghee on a low fire for a good half an hour, removed from fire and quickly stirred the cond. milk in and spread it on a greased plat. Okay, following are the doubts.

The 'burfi' does not make a 'knack', rather a 'kachak' when you bite into it ?:? So, it was soft, which is not a bad thing..more a stiff halwa consistency instead of a burfi ! Is that how it should be ? Secondly, it was not quite sweet for a sweet dish. I suspect it is because of the sugar content in the cond milk. How can I rectify that ? Thirdly, it is still a bit 'floury' to taste...is that also normal ? Please let me know and also if the above is not normal, how can I now improvise the mysorepak ? TIA !

L, Kamla

Hmm...that is sad, I had planned to take this as a treat to someone. Well, now I know better. Thanks for the quick response. As the roasting is done right in the beginning, I guess there is no way to fix it now.
Thanks again Chithra .

L, Kamla

Hi friends,

Has anyone tried making sundal with white peas? I dont know the quality in Chennai, but, here in US, however tried to be care, ended up in mushy which is good for gravies, but, not for sundal.

Now, the festival is around the corner, really appreciate yr valuable personal experiences soon.

Thanks a lot in advance.

Dear Ami,
This is always the problem with white peas, here also.
It is best, not to cook in the pressure cooker, but in the open pan in water to desired softness.
Love,
Chithra.

Originally Posted by Ami

Hi friends,

Has anyone tried making sundal with white peas? I dont know the quality in Chennai, but, here in US, however tried to be care, ended up in mushy which is good for gravies, but, not for sundal.

Now, the festival is around the corner, really appreciate yr valuable personal experiences soon.

Thanks a lot in advance.

Dear Chithra and Ami
just saw the white peas question. Yes I have had the problem not only with that but with certain other veg too. I have now learnt my lesson after making avail one day where harder veg took too long time to cook and softer got mushy in seconds. So now that I know I just put thme in boiling water or boil them for a minute if needed or even cook in mw and then add to dish or continue other. Especially in the south where even pumpkins go mushy on me.

Hi Ami,

Yes white peas, tricky ones indeed. What i do is not to soak them for too long. I will soak them just for about 2 hours, max 3. Then pressure cook with just enough water to cover them , add salt to the peas, and cook for 2 whistles only.
If i end up soaking over night or say for 6 to 8 hours, then same as above, but only one whistle. And it comes out just right every time. I think the trick is to cook in salt water and just enough. Too much water, it takes longer for the steam and pressure to build up and cool down and then the peas get over cooked.

Try it and let me know. Hope this works for you.

Vandhana

Thanks, Mrs.C, AChithra & Vandhana. Hope one of yr method will work out fine. And will experiment Mrs.C & Vandhana's way before navarathiri and let you know.

Regards.