Third Thread - Chitvish Recipes - Post your Comments here

Hello Chitra Madam,

I feel so lucky that I joined IL and came to know about all the recepies for all the time through you. Thank you so much for guiding us. I need a suggestion from you this time. We(my hiusband, son and me) have planned to go Sanfransisco for 6 days to do the first year rituals (Varushapthigam) for my in-laws. We are going to stay in the hotel at that time and I will be carrying a electric rice cooker with me. We have arranged one mami for all the five days to cook for the brahmanas who eat during the rituals, so we will eat the same for lunch. As we are not supposed to eat outside and we have to eat only tiffin varieties during those five days, I need some tiffin items which we can do with the electric rice cooker. I thought of taking single electric burner with me to make dosai, but I don't know how far it works with the hotel people. Please give me some suggestions regarding this.

Thanks,
Poornima

PS, not only have you promptly made them, but decorated with nuts also. Looks very yummy.
Yes, this is ideal when you want to have a sweet with no cooking & no sugar. Only if necessary, you need to add ghee for binding.
Do try the apricot burfi & truffle - they are similar. I tried a fruit square also (no cooking! ). I want to try 1 or 2 more combos with it & then post it. They are all "naturally sweet"
Love,
Chithra.

Originally Posted by Prem.S

PS

Dear Lakshmi,
Yes, you are rapidly progressing in cooking with your great interest - I appreciate you for it!
Yes, mod oven is 350-375, you are right!!
Love,
Chithra.

Originally Posted by lakshmit

lakshmi.

Thanks, Deepa. These biscuits are "nachu velai" & if children are willing to help around, it is easy & interesting! The aroma of baking them is incomparable!!
Love,
Chithra.

Originally Posted by Deepa

Deepa

Dear chithu...
Yesterday evening i tried yummy ginger pakora, flavour was too good... followed it exactly what you have given since fried it slowly for a long time got the exact crispiness, some friends have come so along with that made immediately cabbage kheer both was too good... they could'nt beleive its cabbage... thank you so much...

today for phulkas i made methi corn sabji... coz had some more corn and fresh methi which me and N planted in a pot she enjoyed happily plucking it for me... it was creamy and delicious....

Dear mam,

As per your instruction i made fruit pizza with cream cheese and for the topping i used strawberry,apple and banana, but didnt glaze it.just sprinled little condensed milk on top. It was indeed a vitual delight.

Yesterday, had a small get-together in my house and made kuzhi paniyaram/tomato chutney,alu paratha/onion raitha,hydrabadi baingan,moghlai briyani, thayir rice,gulab jamun, sharjah with icecream as topping. It fetched me a good name everything was so excellent even though im not a good cook.

I have a doubt in gulab jamun. I followed your S-S milk powder though it tastes good and soft, it turned to brown soon even i kept my gas in sim.I mean i didnt get that golden colour and it was too soft. I thought it will get dissolve before i serve them but ThankGod, nothing happened like that.

Thankyou so much mam.

Deepa.

You are right, Vahee. For ginger pakoras, patnam pakoras, biscuit pakoras, kachoris, samosas etc, the trick of the crispness lies in slow-fire-frying for a long time, patiently!
I think many are scared to try cabbage kheer with a prejudice! I do hope, verybody realises how easy but tasty it is!
Love,
Chithra.

Originally Posted by shvap_786

and delicious....

Dear Deepa, You write
had a small get-together
but your list is so long!!
I am very happy that you got fruit pizza as a visual delight!
For the gulab jamun, the oil has to be just next to warm when you drop the balls. Do not disturb for a few secs. Also if the curd was even a tsp more, the colour is likely to darken.
But the consistency was soft, but not broken, is good.
After doing so many dishes successfully, please don't anymore say that you are not a good cook!!
Love,
Chithra.

Originally Posted by Deep78

Deepa.

Dear Chithramma,

suda suda FB for pidi kozhukattai. romba super-a vandadhu. as always followed all your steps, tricks and tips and naturally no-fail result:) thotukka p.kadalai chutney with mint leaves. now browsing for lunch menu..

Latha

Dear Chitramma

I made Aappams for my dad and he said it was perfect.. Suraabi also liked it this time. Have been little busy with packing. Amma is here now, so she is only cooking and with S not being around Im enjoying leisure though I have promised to make Cinnamon rolls. I dont have a loaf tin, can i use a bread box to bake the Cherry Loaf?

Love
Shyamala