Chitvish Recipes - Post your comments here

Dear Chitra,

Prepared Ginger Thokku. I'd never tasted this b4. It came out just great.
Just one query, according to ur recipe, the no of red chillies were 25-30 and I just added 10 spicy chillies and another 8 not-so spicy (bedagi) ones and still it is very hot. Did u mean 25-30 not so spicy chillies ?

also, Is thokku eaten along with curd rice alone or is it a side dish for rice????

and now for the Cardamon & saffron syrup - tried this too.
I added 1.25 gms of saffron and somehow this flavour is stronger than cardamom & pepper.. Is that the way it shld be. I haven't tried all ur options. I only tried the one with cold water and ice cube and the saffron flavour seems to be stronger. Can I add some more cardamom powder now and heat it so the flavors are balanced??????????

thank you once again.

Dear Meena,
For ginger thokku, since tender ginger is not at all hot, I use more chillies. May be, I will edit the recipe & make it 15 chillies. Thokku can be used as a bread spread with butter, as a spread on pesarattu besides for curd rice.
For syrup, I have given 1/2 tsp - I don't think it will be 1.25 gms. Perhaps it is better to make half the amount again, omitting saffron. Reheating, increasing other ingredients may not work out. Sorry.
Regards,
Chithra.

Dear Mrs Chitra,

Whenever I send you a feedback, it is easy to write since it is positive. I have tried the bisibela baath with vegetables and it came out well. I tried the tomato rice based on yr recipe in two ways- in one part I used mint and in the other I used coriander leaves. The mint one was very good.

The dinner party decorations also look very good. I liked the shahi tukde decoration the most.

I have one doubt- I made layered badshah again and the color is medium yellow to brown. Am I doing something wrong here? Like overfrying?

Thanking you
best regards
Vidya

Hello Vidya,
Is the fried badusha brown or the end product?
Whether we use sodabicarb in our cooking regularly or not, we have to buy new stock regularly. Old soda discolours dishes. That may be one reason. The other is, simmer the flame as oon as badusha is dropped in hot oil. I now see that the cooking medium also changes the colour. For deepavali, I made mullu murukku-the same flour- in 2 different oils, just for my information. I noted that the end product had 2 different colours! So, that also counts.
For badushah, the sugar syrup has to be cleaned by adding 1 tbsp of milk when syrup starts boiling. Then strain & use again ( ofcourse, after washing the vessel as well).
Regards,
Chithra.

Hi Mrs.Chithra & friends,

Tried making puli kootu with currymapodi and brinjal. It tasted great and definitely a change from our rasvangi or pitlai. But, when comes to hot/spiciness, looks like have to add more as added the same for curry and it tasted hot whereas for kootu, it was not that hot.

Rgds.

Dear Ami,

Thanks for the feedback.In kootu, since we add dhal also along with puli, to balance it, more podi is required whereas for curry, it is just the vegetable & we don't eat our curry very hot.
Regards,
Chithra.

Hi ChitraMami

I tried pizza at home sometime bk. It rose real well when stancing for 1 hr and then another hr. I rolled it after almost 2 1/2 hrs and baked it.

But it just did not rise while baking. What could be the mistake. I was just flat and also became a little stiff.

Pl suggest.

Suma

Dear Sumok,
Knead the dough only until it feels smooth & springy,but slightly moist to touch.
Too much kneading is also not advisable. The dough should be elastic - from what you write, I feel the water added to make the dough may not have been enough.
Regards,
Chithra.

Dear Chithra Madam,

Tried Aama Vadai,came out too good!!!Tried raw mint leaves chutney too....that was also good

crunchy

...

I was thinking whether instead of lime juice,we can use Tamarind paste in it....

I was waiting for this Uniappam recipe...my mother has given this to me but her recipes are all -kai alavu and kan alavu...she doesn't have measurements for anything -even though she cooks wonderful stuff.

Thanks a lot...

Dear Sunitha,
Thanks for the feedback.
I repaeat - your user created icons are absolutely cute ! You are so good at it !
Regards,
Chithra.