Miscellaneous not to be missed !

Hello jasgeorge !
As far as I know, curd & yoghurt are the same, so you can use.
Fresh yeast is instant yeast. Perhaps what you say is Dry yeast Then halve the quabtity of yeast & follow the instructions in the yeast carton.
Cooking soda is the same as soda bicarb.
Love,
Chithra.

Originally Posted by chitvish

Hello jasgeorge !
As far as I know, curd & yoghurt are the same, so you can use.
Fresh yeast is instant yeast. Perhaps what you say is Dry yeast Then halve the quabtity of yeast & follow the instructions in the yeast carton.
Cooking soda is the same as soda bicarb.
Love,
Chithra.

Hi Chithra
Thank you very much. Am going to prepare it my girls tonight.
Love, Jas

Use white salt bread or brown bread, both of which give the best results.

Bread slices - 6

Curds - 1 cup ( not sour at all )

Grind together:

Coconut - 2 tbsp

Green chillies - 2

Ginger - 1 cm

Salt

To garnish:

Chat masala - 1 tsp

Grated carrot - 2 tbsp

Chopped coriander leaves - 1 tbsp

Trim the edges of the bread.

Keep water in a shallow boel.

Dip each slice for 3-4 secs, take out & squeeze gently.
There should be little moisture left in the bread to ensure softness later.

Carefully roll it into a ball & gently pat into a flat disc like a vadai.
This is slightly tricky, but the disc shape can be obtained by gentle pressing & rolling.

Arrange in single layer in a plate & keep in the refrigerator.

Mix curs, salt & paste.

10 mtes before serving pour over the curds & garnish.

If kept for long after adding curds, it will become soggy.

This can be prepared wholly with atta or half maida + half atta.

Flour - 1 cup

Carrot - 1 medium

French beans - 10, 12

Peas - 3 tbsp

Green chillies - 2, 3

Ginger - 1 “

Salt

Oil - to make parathas

Cut carrots & beans into 1 “ pieces.

Boil plenty of water & add vegetables when water starts boiling vigorously.

Boil for 3-4 mts & remove.

Drain & cool.

Mince fine adding green chillies & ginger in the mincer.

Add this with salt to the flour & make a dough adding enough water.

Make parathas the usual way.

Serve with any vegetable or dhal.
veg tava paratha.jpg

dear Chithra,
I wanted to know how to prepare the corn items like chinese ,mexican, salt and butter etc. that are sold on the road sides here in bangalore. It is becoming very familiar these days. I know it is american sweet corn that has to be boiled and they add some powders like chat masala....with butter.I want the exact receipes pls. Here 1 cup costs from rs.35 --rs.70 even .They even add chilli or lime flavours.They are real yum. Pls. do post this. Thankyou.Take care.Bye.

Nithya.

Dear Nithya,
Since it is not yet very popular in Chennai, I cannot taste it & find out the recipe.
I shall bear in mind, your request.
Love,
Chithra.

Chithra,Those corn chaats are available in Madras too.I have tasted it outside Amma Naana(opposite Park Sheraton),In Spencers and in City Center.They have quite a few flavors,originaly,spicy,Mexican,Chinese etc.YUM! Do try it if you are ever near any of these areas(These are hte only ones I know,Iam sure there are more).Given your expertise/cooking repertoire,I'am sure you'll come up with the recipes in no time.
Nandini

Dear Nandini,
Today I will start my "rounds" to investigate the mystery of the corn varieties !!
Thanks. It so happens that they are never open around the time, I go to those shops. There is one in Adyar Surya, also. I will remember, Nandini,thanks !
Love,
Chithra.

Small onion - 1 cup chopped

Garlic - 4,5 – chop fine

Green chillies - 5,6 chopped

Curry leaves - few

Tamarind paste - 2 tsp

Salt

Grated coconut - ½ cup (optional)

Grind to a paste:

Red chillies - 3,4

Dhaniya - 2 tsp

Jeera - 1 tsp

Khus khus - 2 tsp

Fried gram - 1 tbsp

To temper:

Oil - 2 tbsp

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

Add 1 cup warm water to coconut milk & extract milk.

Mix the milk with tamarind paste & salt.

Heat oil, temper & fry onons, garlic & green chillies.

When they are well fried, add the paste & fry again.

When the raw smell is gone add the coconut milk with tamarind paste & salt.

Simmer for a few mts, add curry leaves & remove.

Keeps for a week & a perfect accompaniment for all tiffins, specially dosais.

Dear chitra

The small onion chutney looks interesting and inviting. I have a small doubt abt the coconut part. The 1/2 coconut is used for milk? Can we make the chutney without the coconut milk? Can we try the same receipe with big onions?

I am sure you will be able to clear my doubts. Thanks in advance.

With best regards
shubha.