Ask here - The recipes you want from ChitVish

Dear Shubha,
Thankyou for the nice words.You are none the less a sweet person, Shubha!

For idlis with idli rava:
Mix 3 cups idli rava with just enough warm water & salt. Mix & keep for 30 mts. In the meanwhile, grind soaked urad very fine. Just before removing it, add the soaked rava, grind just to blend them & remove. Allow to ferment & make idlis the usual way.
For urad
1 - either wash just once, soak in just enough water & keep in the fridge, take out & grind directly
Or
2 - soak in water for 30 mts, drain for minimum 1 hr & grind.
Both these methods give fluffy dhal.
This proportion is for mixies. For [COLOR=blue! important][FONT=verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif][COLOR=blue! important][FONT=verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif]grinder[/font][/font][/color][/color] the proportion can be 4:1.

Love,
Chithra.

Dear Chithu,
My query....I have ground the batter for venthaya dosa using the boiled rice method...Shud we ferment the dough for 24 hrs in this method too?

Thanks in advance...Will get back to on F.B's (a load) ....on monday Having loads of guest at home for the past 3 days....

Dear Aishu,
In the present hot weather of Chennai, it is enough if you ferment for 12 hrs.
Since I did'nt see you in my Gita thread & blog, I guessed, you must be very busy!!

Enjoy! Take care.
Love,
Chithra.

Dear Chithu,
Thanks.. Gonna try out venthya dosai today..Yes, very busy with work at home from thursday...Sorry for not cumg here .. will get back tomm...with a bang...I just logged in to chk ur reply....
bye for now...

Originally Posted by Chitvish

Dear Aishu,
In the present hot weather of Chennai, it is enough if you ferment for 12 hrs.
Since I did'nt see you in my Gita thread & blog, I guessed, you must be very busy!!

Enjoy! Take care.
Love,
Chithra.

Dear Chithra madam,

Need one small favour. Iam inviting 4 people for dinner monday night. Am planning to make ashoka halwa, rava idli, thenga chutney as per ur recipe.(I decided on these because i vr tried it already and got gud comments from previous guests) I need suggestion for one more tiffin that goes with this. and amy be one sambar too. Please help me.

Regards,
CC

Dear CC,
Please go to A-Z recipe thread & then to snacks that can used in a day under S - there aremany. You can try whatever strikes you as simple. Even kara appam will be very good.
All the best.
Love,
Chithra.

Deat Madam
I learn that limited use of 'perandai' is good for blood purification. I have tried it only in 'Karveppilai thogayal' and 'milagu kuzhambu'.
I remember my mother making a type of rice vadam using 'perandai'.
Please let me have your recipe for that and also any other dish using 'perandai'.
Your recipe-kadal makes be spellbound!

Jaya Mohan

Dear JM,
My recipe kadal makes you spell bound - but I still know not many!
I will find out the vadam recipe & thogayal recipe & write to you. I ate the same as thokku in Madurai, but that man will not give trhe recipe!
Love,
Chithra.

Hello Mami,
I am traveling to Germany with my less than 2 yr old daughter for a period of 3 months and want to be well prepared for the trip with respect to food for her.. I have already stocked enough items to make upma, rava idli etc, but I want to know if we can make a readymix dosai and idli maavu just like you have given for adai mavu. Can we mix arisi maavu and urad powder and store it? So that if we add water we can make dosai/idli? She prefers idli or dosai in the mornings so I am wondering what I will do without it! This is because I will not be having a mixie in my apt there. Please let me know.

Regards,
Nithya

Hello Mam

pls give me the receipes to b prepd with colcassia roots or arabi?
thanks in adv,

regards
raji