Chitvish Recipes - Post your comments here

Hi Mrs.chithra,

Prepared kulcha for tonight dinner and everything came out fine except for the last part of cooking. For the bottom side of cooking, it did puff up though was not very puffy. While showing the pan upside down to cook the other side of kulcha, before the brown spots has appeared, it started falling down!!! So, had to hold on with a laddle or some holder to get it cooked. Why it is happening? I tried keeping the flame in medium and high, still, happened to all the kulchas.

Ultimately, the taste was really great and my son specifically asked for onion and other stuffing in kulchas.

Hence, hoping to expect a reply from you so that will proceed with the remaining dough as per yr suggestion.

Thank you for sharing another excellent dish.

Dear Rama,
Did you use a non-stick pan ? Anyway it is better to hold wth a pair of tongs, while reversing it. Or you can do like the usual phulka.
Regards,
chithra.

dear chitra

I tried your adai the 1st type and also the mysore masala dosai. Both were so good. Only problem with adai was it was breaking while trying to take out from the tava. The taste was very good though and just the way i like it. Is it because i used the mixie for ginding the batter?

Your receipes are so popular with my family and there is always something new to try which makes cooking more interesting. Sorry abt the delay in feed back. Thanks once again for all your efforts.
shubha.

Mrs. Chitvish,

I tried your Gotsu (brinjals-tomatoes-g.chillies version) for idli for a small dinner I hosted for few of my Srilankan friends. They always ask me to make idlis (since they like the soft texture of S.Indian idlis) and your gotsu along with idlis made it top the taste!

The tip on adding besan for thickening really makes it taste good too in addition to thickening.

Thanks for sharing the recipe.

Hello Jyoti,
Thanks for the feedback. Besan by itself being tasty, adds to the taste of the dish to which it is added for thickening. But you have to be selective about when to use it for thickening - one can't use it for sambar etc.
Regards,
chithra.

Dear Chitra,

I need some help in preparing filter coffee. ( U must be shocked but I'm sorry I really need to set this right).

I switched to instant coffee for years now and recently my friend gave me a tip on making filter coffee. She said we need to add a tbsp of caramel to the filter to get a nice aromatic coffee. Is that true??????

I miss filter coffee. Even in star hotels (have tried from sheraton towers to Residency to Saravana bhavan) I don't get the taste I'm lookin for?
Could u pls suggest a brand I need to buy and breif the procedure involved..

Another query, where can I find ur Gotsu recipe????
Probably hiding somewhere between threads.........

I have noted down the ladies finger recipe, thank you so much.

Had tried PItlai recipe again, my daughter wants me to prepare the ennai brinjal everyday... she's hooked on to that taste. Had prepared appalam vatha kuzhambu, was great. Without Ginger Thokku my lunch is incomplete. Idli sambars is a regular recipe now. Can't think of Idlis without ur sambars.
The Pineapple rasam was divine.

This evening I plucked yellow pumpkin from my garden; planning to try your halwa recipe 2morrow. WHAT A NICE WAY TO SPEND MY TIME?

Chitra, the list is endless - how do I thank you??????????????????????


Love & Regards,

Dear Meena,
You are really boosting my ego - God save me from taking all complements "into my head" !
For filter coffee half Plantation A & half Peaberry is ideal. You can add a little chicory or not - that is your choice. You need a coffee filter for this. On the top part put 4 heaped tsp powder (for 2 ) & lightly press it with your fingers. Don't press it hard.
There is a small "umbrella like ", to be gently kept on the powder. Pour boiling water over this. Decoction will be ready in the bottom part in 10 mts. Some people sprinkle sugar on the powder for taste, but I have not heard of caramel. The first is real thick decoction. You can pour slightly less water a second time. That will be thinner. Usually we pour water for decoction & keep the milk for boiling, so that both will be ready simultaneously. Then it is "heaven" !
Now we get electric coffee makers which are very good - not coffee percolators.
Gotsu is no:12 in Shakambari thread.
Love & regards,
Chithra.

Hello Chitvish,

I tried the mulagootal recipe. We had it with recipes. You know it was marvellous. What a healthy way of including all vegetables as a side dish???

You know my husband was so impressed with the mulagootal recipe and told me that I should make it when my father-in-law visits us here, he being a diabetic patient.

Thanks a lot, Chitvish. Your recipes are simply superb!

Dear Rathi,
Thankyou for the feedback. Yes, mulakootal is a very enjoyable dish since it is a good way to eat vegetables withou spice & oil. We can also make it with various combinations of vegetables. Try it with keerai once - that is the best. In many Kerala houses it is called "keerai Payasam" ! Such is the taste.
Regards,
Chithra.

Dear madam,

Thank you for giving me both my requests on the same day- double bonus for me. I have tried the semiya upma and it has come out well. I used Bambino semiya, is there a better brand?Thanks also for Kancheepuram idli method, I was about to ask you for that also.

Have a holiday on sunday.
Thank you
Satya