Ask here - The recipes you want from ChitVish

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.

You're Super.

I'll try this over the weekend and write back.

Thanks,
Prb

Originally Posted by Chitvish

My dear friends,

If you write to me what recipes you want from me here, I shall start threads suitably under various captions & post them in that thread. As you must have noted , I have already started threads for sweets & tips.
We can have - desserts , vegetable dishes , sambar&rasam , raitas etc.
Hope this is fine with you all .
Regards, Chitvish.

Dear Chithra
I want to know the difference between araichu vitta sambar & Pitlai, then rasavangi..
Manju

Dear Manju,
The ingredients to be roasted & ground are totally different for each.
Please go through the first page of recipe index where i have given them all in detail in the post on the index of kuzambus.
Love,
Chithra.

Originally Posted by Chitvish

Dear Manju,
The ingredients to be roasted & ground are totally different for each.
Please go through the first page of recipe index where i have given them all in detail in the post on the index of kuzambus.
Love,
Chithra.

Thanks so much Chitra. You are really fast
Manju

Dear Mrs. Chitra:

I normally buy fresh cream (which are sold in 500 ml packs here) for paneer dishes. I tend to hardly use a few spoons and the rest of them go sour and waste.

Any of your lovely ideas for this : ? Please advice.

Thanks,
Prb.

Dear Prb,
I can only suggest making ice cream, perhaps, two varieties & freezing.You can try one of the kalakands that I have given, malpua etc with cream.
I have given so many puddings that can be served with sweetened cream. Serve with cakes or use in trifles.Please do not waste & allow it to go sour!
Love,
Chithra.

Originally Posted by Prb

Dear Mrs. Chitra:

I normally buy fresh cream (which are sold in 500 ml packs here) for paneer dishes. I tend to hardly use a few spoons and the rest of them go sour and waste.

Any of your lovely ideas for this : ? Please advice.

Thanks,
Prb.

Hi All,

I live in Bay Area in USA, and I am from Tamil Nadu, India. My friend here has just delivered a baby and would like to know what kind of food can be given for Breakfast, lunch/dinner. Your earliest reply will be greatly appreciated.

Thanks,
Vina

Dear Vina,
I will reply you in course of the day.I would also wait for others' replies.
Love,
Chithra.

Originally Posted by raviveena

Hi All,

I live in Bay Area in USA, and I am from Tamil Nadu, India. My friend here has just delivered a baby and would like to know what kind of food can be given for Breakfast, lunch/dinner. Your earliest reply will be greatly appreciated.

Thanks,
Vina

Hello Mrs. Chitra:

I am back again!

I make the curd as per your tips- it sets well, but I feel it is yolky (I'm not sure if I am explaining myself- "paara paaraya illa"). I boil the milk and add it to starter curd blended with sugar and mix well. I then keep it inside an oven (air-forced) pre-heated to 100 degrees for 10 minutes overnight.

Where do you think I am going wrong?

Thanks again,
Prb