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  #811 (permalink)  
Old 4th November 2009, 12:42 PM
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Default Re: Third Thread-Ask here the Recipes you want from Chitvish

Hello Chitraji!!!

I tried your salt biscuit recipe but it didnt work, my biscuits were brown from outside but inside it was not cooked at all. like raw material. i really want to make salt ajwain or zeera biscuits at home plz let me know do i need to knead hard ? my material was not that hard and i baked for 20 mins but maida was not cooked from inside.

Please guide me!

Thanks a lot
Anjali
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  #812 (permalink)  
Old 4th November 2009, 02:09 PM
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Default Re: Third Thread-Ask here the Recipes you want from Chitvish

thanks, Mrs.C for the reply..

Another query-for diet pizza recipe, if I use dry yeast, the qty has to be the same or half of the original qty like you have mentioned in the normal pizza II recipe?

Thank you again.

Rama.
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  #813 (permalink)  
Old 4th November 2009, 03:54 PM
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Default Re: Third Thread-Ask here the Recipes you want from Chitvish

dear mami,
i have two queries.
1.can we grind the batter for NELLAI VENTHAYA KAL DOSAI in mixie,as i dont have a grinder here.

2.for eggless cake recipe with MILK POWDER,suppose i want a chocolate flavoured one,can i add some cocoa powder to the recipe,.if yes,then how much?or is there a different recipe for EGGLESS CHOCOLATE CAKE

thanksmami
aarthi
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  #814 (permalink)  
Old 4th November 2009, 09:03 PM
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Default Re: Third Thread-Ask here the Recipes you want from Chitvish

Dear Anjali, it needs ime to settle down with baking, don' worry.
Qere theingredients PERFECTLY MEASURED AND NOT APPROXIMATELY?
The temperatue - was it correct??
Was the positioning of biscuit tray in the oven OK??
Was it the right thickness?
Any of these going wrong, can result in a flop?
Good luck!
Love,
Chithra.


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  #815 (permalink)  
Old 4th November 2009, 09:05 PM
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Default Re: Third Thread-Ask here the Recipes you want from Chitvish

Rama, dry yeast is always half of fresh yeast. But please buy in sachet & after using, perhaps it is wise to throw away the rest. However well you preserve, the remaining yeast will lose its zing!
Love,
Chithra.

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Old 4th November 2009, 09:08 PM
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Default Re: Third Thread-Ask here the Recipes you want from Chitvish

Dear aarthi,
1. Yes. But, try with half the amount & increase the urad more by 25% aleast (or a little more)
2.I am I have given 2 choc cakes in the beginning itself - one with vinegar & one with curds - if my memory is right!!
Love,
Chithra.



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Old 5th November 2009, 12:13 AM
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Default Re: Queries regarding curd and ghee

Dear Bliss,

Quote:
Originally Posted by blissful View Post
Dear Mrs. Chithra,

Both me and my DH do not have curd / yogurt directly. Thus when a recipe calls for curd I always buy curd like Nestle or Amul from the store. Thus I have a few queries regarding curd.

1) I am sure no store bought curd can taste like homemade one, but would you know which brand tastes closest to homemade curd?

A friend buys Nestle and says it is very good.

2) Can I use store bought curd to make recipes like Avial or Moru kootan? If yes, do I make any changes or do I use as per recipe?

Yes. No changes to be made.

3) When a recipe calls for buttermilk, how to make buttermilk from store bought curd?

Add little water & wisk well.

4) For making ghee, I normally collect all the cream from the milk and freeze it on a daily bases. Once I have enough quantity of cream I defrost it overnight and then add the store bought curd and let it sit overnight. I then make butter and make ghee from it. Is this the right method?

Very correct!

Thank you for your help.

Regards,
Bliss

y :(
Love,
Chithra.
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Old 5th November 2009, 03:29 AM
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Default Re: Queries regarding curd and ghee

Dear Chitrama,
Pls let me know the substitute for butter in soups, i just use some Canola oil. I know using butter enhances the flavour but from diet point of view try to avoid the same so anyother alternative??

Love,
PS
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Old 5th November 2009, 03:38 AM
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Default Re: Queries regarding curd and ghee

PS, sadly no sustitute!!
I use olive oil!
Love,
Chithra.


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Old 5th November 2009, 03:42 AM
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Default Rava Idli

Dear Chivish Ma’am,
I recently visited your threads and found it so useful, as I am not too good at cooking I thought of taking your recipes and trying at home. I am very fond of south Indian dishes but as being a north Indian could never make it tasty.

I am going to try Rava Idli (as per your recipe) at home but have l’ll confusion. As I understand Rava is Sooji (I hope I am not wrong) and in your recipe you mentioned that either we should take Bombay rava or wheat rava. Can you please let me know what the difference between these two is? If I try with any rava which is available here will it not come out good?

And in one of the Rava Idli recipe you mentioned that we should take :

Bombay Rava (pre roasted & stored )

Can we roast the rava and keep in the refrigerator?

I am really sorry for my silly query….
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