Miscellaneous not to be missed !

Dear Chitra Ma'am,
Is nannari same as vettiver? If not, I have some vettiver at home, can I try your nannari sharbath recipe with vettiver?
Thanks
Bee

Dear Bee,
Yes, dry vettiver is nannari.
Love,
Chithra.

Originally Posted by bhagirathi

Dear Chitra Ma'am,
Is nannari same as vettiver? If not, I have some vettiver at home, can I try your nannari sharbath recipe with vettiver?
Thanks
Bee

Pears, unpeeled, cored & chopped - 2, medium

Apples, unpeeled, cored & chopped - 1, medium

Pineapple slices, skin removed - 2

Black grapes - ¼ cup

Crushed ice to serve

This is best served freshly made, without adding salt or sugar.

Blend all ingredients in a blender or liquidiser adding one cup water.

Strain using a fine sieve.

Serve with crushed ice.

For stuffing:

Grind to a paste:

Boiled peas - 1 cup

Green chillies - 4, 5

Salt

To temper:

Oil - 1 tsp

Jeera - 1 tsp

Dough for chappathi - 1 cup atta.

Make 6 balls of the dough & filling.

Spread one ball to 3” diameter.

Keep one portion of filling & cover it, drawing from all sides & closing it.

Roll again to around 6 “ diameter.

Make parathas, the usual way, using litte oil.

Serve with any raita or pickle or sabji.

Grind the following fine with 1 cup of water:

Khus khus - ¼ cup

Dry magaz - ½ cup

Saunf - 2 tbsp

Pepper - 1 ½ tsp

Rose water - for flavour

Almonds - ¼ cup

Pass through a muslin cloth.

Add 1 litre of milk & ½ cup of powdered sugar.

Serve chilled.

Originally Posted by Chitvish

Wash & soak urad dhal for 30 mtes or so. Drain & grind, coarse & thick, adding minimum water and only pepper & little salt. Roll tiny balls and make very thin vadais on a small thick plastic sheet & deep fry in hot oil till noise stops. After you fry , say 3 batches, fry again the first 2 batches of removed vadais together on very low heat to get them very crisp. Repeat till all vadais become crisp. Do not forget to put a hole in the middle to string & make a garland !
For 1 cup urad dhal use 1 tsp pepper & it makes about 25 small vadais. This is an approximate measurement since you can make it as small & thin as you possibly can.

Chithra can this be ground in the mixie or should i use the grinder? which'll be better?
Manju

Dear Manju,
For this, mixi is good enough. But be careful in adding water very little by little.
Love,
Chithra.

Originally Posted by manjunat

Chithra can this be ground in the mixie or should i use the grinder? which'll be better?
Manju

Cleaned & roughly chopped palak leaves - 2 cups

Green chillies - 2, chopped

Ginger - 1 “ chopped

Jeera powder - 1 tsp

Salt

Wheat flour - 1 cup

Curd - 1 tbsp

Oil - to make chappathis.

Boil 2 cups of water, switch off & add palak leaves.

Immediately drain thoroughly and grind with green chillies and ginger.

To the flour, first add 1 tbsp curds, 1 tsp oil, salt & jeera powder.

Knead adding just as much of the palak paste as is necessary to get a soft dough.

Rest for 30 mts.

Make 6 balls.

Roll each ball into 5”, smear oil & make a cut with knife on any radius.

Now roll, as shown in the photo, one triangle formed over the other to get a small triangle.

Using flour, roll it without applying much pressure.

Make parathas, the usual way, using little oil.

Serve with a dhal or any sabji.

Select ripe, sweet mangoes. Peel & chop into small cubes.

Chopped mango cubes - 1 cup

Fresh curds - 1 cup

Milk - ½ cup

Sugar - 2-3 tbsp

Crushed ice to serve

Blend all ingredients in a liquidiser.

Serve topped with crushed ice.

Dear All,

I make green Peas paratha the same way as the Spinach ones written by Chitra Mam. Cook the peas, mash them, add the masala and some coriander leaves. Make into balls and proceed as for stuffed parathas.

Thyla