Ask here - The recipes you want from ChitVish

hi

the avial i do comes with a good taste....and have read in the forum that adding ground carrot to it will make it thick and creamy.....everything is fine...but i dont get the white color in avial...if we add carrot, it becomes reddish like...can u tellme how to get creamy thick avial with the traditional white color?

thanks

Hi Rad,
Have you tried making avial with carrot? The colour will not be markedly different though more creamy than white. Adding curds will camoflouge that colour also. Do not add haldi while cooking vegs.
Love,
Chithra.

Dear Chitra Mami,

My new fav. fruits these days are Strawberries and Pineapple. We all like to eat them raw but I was wondering if you had any Jam recipes for these two fruits. I remember years ago, I had eaten this wonderful homemade Pineapple Jam which had pineapple chunks. Well.. not chunks really, but strings of Pineapple, more like a Marmalade but sweet not bitter. I have not found that type of jam in the stores here. I see tons of Strawberry Jams, but I bet homemade ones taste much better than any store bought brand. Eagerly looking forward to your creation.

Love
Sakshi.

Dear Sakshi,
Please refer to my MW orange marmalade. With that recipe - you can play with your imagination !
This evening I will post MW strawberry jam - that also will guide you to try imaginatively with the.
Love,
Chithra.

Originally Posted by Sakshi

Dear Chitra Mami,

My new fav. fruits these days are Strawberries and Pineapple. We all like to eat them raw but I was wondering if you had any Jam recipes for these two fruits. I remember years ago, I had eaten this wonderful homemade Pineapple Jam which had pineapple chunks. Well.. not chunks really, but strings of Pineapple, more like a Marmalade but sweet not bitter. I have not found that type of jam in the stores here. I see tons of Strawberry Jams, but I bet homemade ones taste much better than any store bought brand. Eagerly looking forward to your creation.

Love
Sakshi.

Hello Mrs Chitra:

This is perhaps my first post to you- but I have to tell you something. It has become a ritual for me to check your recipes everyday before I go to cook, no matter how many times I have cooked the same thing.

I have to thank you for those rava upma tips- I had lost hope on making any decent rava upma until I tried yours. It was like a revival. I also used your tips on making curd- it came out wonderful. What I love about your recipes are that you detail them to the extent that someone who's never been inside the kitchen can find it so easy. I have referred many books and sites, but none have done the hand-holding you do for us. Thanks for being there.

Now to my questions- I have a few to ask and so I shall ask them one by one:

1. I have someone coming over for dinner who has specifically asked for idlis. I was also thinking of making another dish for which could be eaten with chutney and sambar itself. Would Rava Khichdi (look at my confidence- thanks to you) be a good choice? Please suggest other options.

2. Is it possible for us to make chappathis in bulk and freeze them? How do we do that?

3. The other day I was making channa masala and I realised that there was too much of tomato gravy even before I added the channa- so I set it aside and stored it in the refridgerator. The gravy came in handy another day when I was making something else. What are the other gravies that we could make and store for quick cooking.

This is all that I can remember for the moment- but I definitely know I have so much more. I'll ask them as and when I can recollect. I would appreciate your advice to the above.

Thanks again,
Prb

Dear Prb,
I feel honoured that finally you decided to send me a FB ! Just like it is said that the proof of the pudding is in the eating, my FBs only prove to me whether I should continue to give recipes or "close the shop" !
1 - rava khichdi is excellant as much as ven pongal or vadai. Make crisp medu vadais, set the oven to the lowest temperature, switch off & keep the vadais in a single file. Will remain crisp & yummy for 2-3 hrs.
2 - I can't guarantee phulkas - but definitely chappathis. Put the chappathi on a hot tava, when bubbles appear, flip & remove after a mte. Stack such half-cooked ones "interleaved" with butter paper between every 2 chappathis. Keep in an airtight box. Freeze. Before use, take out, thaw, carefully remove each & roast on a tava with a dab of oil on both sides, pressing nicely. They even puff up well. Serve hot.
3 - Please see my jiffy thread for a gravy which can be frozen and stored.Coconut based are best not stored. The same gravy can be made with different spice combinations & stored.
Please stay tuned, prb - you all help me survive here!
Love,
Chithra.

Hi Mrs.Chithra,
The idly came out good, thanks so much. i even tried aappam and that too came out good. aapam with coconut milk is heaven. for aapam i added long grain raw rice.
love,
Priya

Originally Posted by Chitvish

Dear Priya,
Thanks for your wishes.
It is nice to know that you reversed roles!! I am sure it is nice for a change if somebody can cook even just one meal for you!!
Both boiled rice & parboiled rice are the same puzungal arisi. Yes, they are more off white & dull looking.Go ahead & try the same.
Love,
Chithra.

Dear Priya
Could you please tell the proportion for appam with long grain rice . The price for ponni raw and boild rice is so high .I have to switch to long grain rice. Your input will be greatly helpful . Thanks
Anbudan
Prethi

Hello Mrs. Chitra:

Thanks for your super-fast response and brilliant ideas . I wish I could think like you!

I'll keep writing cos of a selfish motive- imagine my plight (I think all ladies here would agree) not being able to get creative with cooking.

Every evening my husband comes back home these days- he knows there's going to be another surprise at the dinner table. I always thought cooking was tiresome and boring- but you have changed my perception about cooking altogether- . You're brilliant.

Now to my questions:

1. I have seen your recipe of tomato thokku- this seems to be elaborate procedure. I remember my mom cooking a simpler version- she used to cook immediately. Is there another simpler recipe- I am happy to compromise on the shelf life.

I'd also like to tell you that I have not seen rock salt here and now with winter on, drying in sunlight would be a big ask. Any other alternatives for these.

2. Lately we have been having issues getting same brand of rice here. Is there a way to identify the approximate amount of water required to cook the rice. Everytime there is a new brand it takes atleast 3 times before I can get it right.

Thanks again,
Prb.

Dear Prb,
Thanks for your compliments - at my age, backed by experience, you will answer twice more brilliantly than me, I bet!
Try this tomato thokku:
Chop tomatoes fine, grind with little tamarind paste, red chilli powder & salt. There can be tiny unground pieces - never mind.Do not add water at all.
Heat oil, temper kaduku, hing & add the paste. Simmer till it becomes thick. Remove. Add a little more oil so that it will preserve for 2-3 weeks. You can make fresh batches whenever you want.
For rice, try with water in the raatio 1:2. That is a safe bet.
Love,
Chithra.

Originally Posted by Prb

Hello Mrs. Chitra:

Thanks for your super-fast response and brilliant ideas . I wish I could think like you!

I'll keep writing cos of a selfish motive- imagine my plight (I think all ladies here would agree) not being able to get creative with cooking.

Every evening my husband comes back home these days- he knows there's going to be another surprise at the dinner table. I always thought cooking was tiresome and boring- but you have changed my perception about cooking altogether- . You're brilliant.

Now to my questions:

1. I have seen your recipe of tomato thokku- this seems to be elaborate procedure. I remember my mom cooking a simpler version- she used to cook immediately. Is there another simpler recipe- I am happy to compromise on the shelf life.

I'd also like to tell you that I have not seen rock salt here and now with winter on, drying in sunlight would be a big ask. Any other alternatives for these.

2. Lately we have been having issues getting same brand of rice here. Is there a way to identify the approximate amount of water required to cook the rice. Everytime there is a new brand it takes atleast 3 times before I can get it right.

Thanks again,
Prb.