Ask here - The recipes you want from ChitVish

Dear Mrs Chithra,

Last night I made idli for three days with your recipe. And this cold morning when my husband was eating hot, fluffy idlis at 7am, he said,'Chitvish vaazhga'. For us, it is a welcome change from eating oily dosai or oats or bread. Also made puliyodaharai,palpongal, cashewpakoda, peerkangay masiyal and kadappah over the past few days- all with professional results.

I have a doubt- in payasams etc, I fry black/brown raisins. My friend told me that i should fry golden raisins for all payasams etc except laddoo (which she says in black raisins). What is the correct proceedure?

Thanks a million.
best regards
Vidya

Hello KK,
It was hilarious to read your mail. Now, don't hold me responsible for vadai kutti !
You must be playing some trick like your gran !
Coming to phulkas - kneading well to a nice elastic dough is very important. It should be so soft & nice that when you start rolling, it will automatically roll circularly.
Now into the part of letting the cat out of the bag - in my family trio ( me, D, DIL)
my DIL - (my namesake !) is the best chappathi maker, but daughter comes a close second - it is almost a tie & I lag behind ! So when you visit Chennai, come home & I will arrange a live demonstration by my DIL !
Regards,
Chithra.

Dear Vidya,
Thankyou for the list of trials & feedback. What more can I ask for when I have such a super batch of enterprising youngsters, who faithfully follow my recipes.
I generally use golden raisins for all cooking & black ones for laddus etc, not because of any other reason, but cost, here ! Golden raisins cost nearly half of the other variety ! I have not heard of any hard & fast rule regarding this. Also I do not think, it makes much difference in the taste.
Love,
Chithra.

Dear Mrs Chithra,

Thanks for clearing my doubt on raisins. I use black raisins because, here golden raisins are five times more expensive. I will continue to do that.

Can you post a recipe for nankhatai sometime? I saw the coconut thumbprint cookies and they look delicious.

thanking you
best regards
Vidya

Dear Vidya,
Last night it was a toss between Coc thumbprint cookies & nan khatai to be posted - needless to say which won the toss !
I shall post nankhatai shortly. Meanwhile try this, it is very tasty ( because it has cashewnuts ! ).
Love,
Chithra.

Thanks for response Mrs.Chithra.
I do not know the exact 'method' of making phulka -- when to put on direct flame, should we use that round grill (shape like table tennis bat) & must both sides be shown on flame etc. Plus how to prevent it turning hard as I think no oil should be used while cooking it ?
Hope you can solve my doubts,
K K .

Dear KK,

• Mix wheatflour with warm water and knead into a fairly stiff but pliant dough.
• Let it rest for at least ½ hour
• Make into equal size balls by halving the dough till the end (or cut with knife into similar sized pieces ).
• Flatten each ball and with the help of maida roll into circles
• The trick in rolling is not to apply pressure but to let the chappathi rotate as you roll it so that it gets uniformly thin.
• Heat a tava reasonably and place the rolled chappathi on it. Circulate it with you hands or a cloth, without applying pressure.
• When light brown spots appear turn it over and repeat.
• Then put it over a phulka ring and show it over the heat directly, when it will bloat like a puri. If it does uniformly, then remove without turning over.
• Place it over a paper towel and apply ghee lightly over it if preferred.
• I hope it is clear.
• Love,
• Chithra.

Dear Chitra ma'am
You are doing an absolutely amazing job. I name you the "Queen of Cuisines". It must be quite the effort to preserve these recipes and I honestly appreciate your willingness to share it.
Thank you very much.
suman

Dear Chitra ma'am
I don't have an oven or a combination mcirowave. I have a basic model microwave oven. I have tried making cakes in to (I set the time to 7 min and then 3 more min). The cakes have come out real good, except for the fact the I was not able to brown them.
1. Can you please give me some tips on the basics of baking.
2. For the recipes that you have given, do we need to have a baking oven. If so, where can I get it in chennai ?
3. Can pizzas etc be made on a basic model microwave.
4. My model does not let be specify temperatures. I can only set it to cook for a specific number of minutes.
thank you in advance
suman

Hello Chitra,

I have tried both godumai and maida doshai and very good. Also tried the chutneys and they are spicy and good. Thank you very much. Can you teach me two things like aval kesari and javvarisi kichdi?

dhanyavaad
Jana