Chitvish Recipes - Post your comments here

Dear chithra,
Last week made kadambam - wholesome meal filling, today it was mysore rasam with chowchow kootu.
Just now saw your tips "cake lore". Iam really thankful to you for all your tips and your wonderful recipes.
Thanks,
lots of love,
latha

Dear Latha,
Thanks. I like even the word "kadambam, a lot.
I did think of you when posting Cake Lore, because you have tried a lot of my baking recipes!!
Love,
Chithra.

Originally Posted by lathamohan

Dear chithra,
Last week made kadambam - wholesome meal filling, today it was mysore rasam with chowchow kootu.
Just now saw your tips "cake loreIam really thankful to you for all your tips and your wonderful recipes.
Thanks,
lots of love,
latha

Dear Pavi babes,
Why does your post always play hide & seek with me???
I was going through the last 3,4 paes just to make sure, I have'nt missed any post & here I find yours!!
I am sure the CPK you made must have been sweet with "English carrots" ??
Yes, it is totally different with pepper & coc milk taste!!
Love,
Chithra.

Originally Posted by pavithrasriram

dear chith,
made carrot poricha kuzhambu today!!!!
yummy yum superb taste and different kuzhambu!!!!!!
thanks for this superb recipe!!!!
luv
pavi

Hello Mami,
Made milagu mor kuzhambu today with paruppu usili made from jiffy paruppu usili today. A great chance to have my favorite combo within the limited means :D Different tasting mor kuzhambu and I love the viru viruppu added by pepper, though wouldn't prefer it to the normal mor kuzhambu. Paruppu usili was awesome!

Cheers,
Nithya

Dear Nithya,
One has to learn to cook reasonably well within limited means in a different countrey. You are doing a brilliant job, Nithya.
I love pepper & hence feel this is lighter than the regular morkuzambu!
Love,
Chithra.

Originally Posted by nithya1607

Hello Mami,
Made milagu mor kuzhambu today with paruppu usili made from jiffy paruppu usili today. A great chance to have my favorite combo within the limited means :D Different tasting mor kuzhambu and I love the viru viruppu added by pepper, though wouldn't prefer it to the normal mor kuzhambu. Paruppu usili was awesome!

Cheers,
Nithya

Dear Chithra aunty,

Today for tiffin, I made Milagai Bajji and for dinner, yes, it was a repeat performance (due to popular demand !) of Potato Kurma as a side dish for Chapathis.

Took pictures of the same (did not forget like the previous time) and attached it.

Potato Kurma came out well just like yesterday.

As for Milagai bajji, I was tempted to try it after seeing babyraji's post for it. It looked too appealing !!

But somehow, I felt, I didn't make it right, inspite of your perfect directions. I felt the besan batter did not adhere well to the chillies, but managed to make it and the taste was delicious.

Probably, they were a different kind of chillies, I don't know, cause it differed in color and size from your picture.

Can you please let me know, as to how long we should soak the chillies in tamarind water? Today, I soaked it as the first step after deveining and removing the seeds. Then made the prep work for the paste and besan batter. It must have soaked for about 15-20min..I guess. Is that alright?

Thanks for everything !

Regards
Krithika

Dear Krithi,
As usual my breakfast is from IL !
I am sure they must have made a great combination!
I devein & deseed & soak for minimum 30 mts, for the "karam" to become minimum.
I now think that perhaps the batter was a bit loose & may be, that is why, it did not stick well.
Please do try mirchi ka salaan & Sindhi chillies - both are "swell" in taste.
The mat in the background looks pretty - I must start looking out something similar for my photo to be as attractive as yours!!
Love,
Chithra.

Hi Mami,

Today , for lunch I prepared, Mexican Rice....In fact had decided to make cabbage rice, but after seeing your yesterday's post...could not resist trying it...

I omitted the capsicum in it......yet it's so tasty...Thanks for the recipe....(I never buy capsicum, because, it sort of upsets our stomach....so to buy it...)..

After seeing, the photos being attached by our members...I too feel , I should start it...will do that soon.

Thanks once again for the yummy lunch, that we will have today.

Bye

Dear Chithra aunty,

Thanks a lot for appreciating the pictures !

Sure, will try the mirchi ka salaan and Sindhi chillies soon.

Infact, it must have been a herculean task for you to arrange and index all these recipes !! Hats off to you aunty !!

Regards
Krithika

Originally Posted by Chitvish

Dear Krithi,
As usual my breakfast is from IL !
I am sure they must have made a great combination!
I devein & deseed & soak for minimum 30 mts, for the "karam" to become minimum.
I now think that perhaps the batter was a bit loose & may be, that is why, it did not stick well.
Please do try mirchi ka salaan & Sindhi chillies - both are "swell" in taste.
The mat in the background looks pretty - I must start looking out something similar for my photo to be as attractive as yours!!
Love,
Chithra.

Dear Saras,
A super-quick FB is so thrilling to receive!!
But it is Cabbage rice without capsicum! Capsicum is the main dish in Mexican cooking. Anyway, since you seem to have liked the recipe, I am very happy.
Thanks for promptly trying it, Saras.
Love,
Chithra.