Chitvish Recipes - Post your comments here (part 1)

Discussion in 'Ask ChitVish' started by Ami, Aug 29, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hi Ami.

    Hi Ami, I shall post recipes as per you request in the next 2,3 days.
    Regards,
    Chithra.
     
  2. Kamla

    Kamla IL Hall of Fame

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    http://www.indusladies.com/forums/ask-chitvish/776-chitvish-recipes-post-your-comment

    Hello Chitraji,
    This recipe sounds a bit complicated. But I shall try to do it sometime. I was a bit confused reading it. You mention that the process has to be repeated several times. Does one need to soak it in water repeatedly before grinding it or do we just have to add water repeatedly to the already ground lapsi about 5 or 6 times and grind?? Can you please clarify that step for me?
    Thank you.
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Wheat halwa doubt cleared!

    Hi Kamla,
    You have to soak only once. Repeat the process of adding water, blending again & straining 4 or 5 times to completely extract any residual milk in the lapsi. Only if there is plenty of water in the strained liquid, the thick milk will seetle down well at the bottom. I am sorry if I have not been clear in my explanation.
    Regards,
    Chithra.
     
  4. Vidya24

    Vidya24 Gold IL'ite

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    Ami- abt kaju katli

    Hi Ami,

    My name is Vidya and I read yr query abt Kaju katli. I did a course on Diwali sweets long, long ago. And the teacher said that kaju katli usually goes wrong becos we grind the kaju in the mixie's dry grinder. She used the nut cutter by Anjali and her katli was good.

    I never tried that recipe, but maybe this tip could be useful.

    Happy Diwali
    rgds
    Vidya
     
  5. Ami

    Ami Silver IL'ite

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    Thanks, Vidya for yr trip and happy Diwali to you too.

    Actually, making kaju katli-it comes always into perfect pieces for me as it does not want any extra ghee or any other ingredients other than sugar & nuts. But, this kaju burfi or kaju cake(thicker ones) are the trouble makers!!

    Thanks, Mrs.Chithra for the recipe and can I substitute with badham or pista or mixed nuts? Anyways, pls take yr precious time and am looking forward for the other nuts recipes too. Would like to try one of them for Diwali.

    Rgds,
     
  6. Kamla

    Kamla IL Hall of Fame

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    Thanks for the quick reply. It is not you but me who was unable to understand. I find this forum so great. I am still new here and finding my way about posting etc. Thanks once again Chitraji.
     
  7. prathi

    prathi Bronze IL'ite

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    Mysore Pak - feed back

    Hi chithra,

    I tried ur recipe for mysore pak. It tasted great and my husband was bowled over. This was the first time i tried this and it was a real success. Thanks a ton for ur "sweet" sweet recipes.

    Thanks again.:clap
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Thankyou, Prathi.

    Hi Prathi,
    Thanks for the prompt & "sweet" feedback.
    Regards,
    Chithra.
     
  9. Ami

    Ami Silver IL'ite

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    Hi Mrs.Chithra,

    Saw the image of bread and bean salad. You said that you have kept grated carrot, cabbage & beet in between the lines; want to make sure is that beet or onion as the color looks like onion, asked you!!

    Thanks.

    p.s.: Also, a request- can u pls post some day today curries which goes with rice for all of us?
     
  10. Ami

    Ami Silver IL'ite

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    http://www.indusladies.com/forums/ask-chitvish/776-chitvish-recipes-post-your-comment

    Hi Mrs.Chithra,

    Have a couple of doubts in angel & sone burfis.

    For angel burfi, if I use low fat milk powder, is it possible to put into pieces?

    And, for sone burfi, you have mentioned medium string for sugar syrup. It means half string consistency or sticky syrup.

    Waiting for yr reply so that will start trying either of them!!

    Thanks for understanding.
     
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