Miscellaneous not to be missed !

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

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  1. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Here are 3different legiyams , customarily made , in South Indian households for Deepavali. If you prefer it slightly hot , decrease the jaggery amount.

    Diwali marunthu

    Pepper 2 tsp

    Jeera 2 ½ tsp

    Dhaniya 2 ½ tsp

    Cardamom 4

    Dry ginger 3”

    Omum ¼ cup

    Kandathippili 12 sticks

    Cloves 8

    Ghee 50 gms

    Jaggery 200 gms

    Fry everything (except ghee & jaggery) on a low fire separtely & powder together as fine as possible. Add ½ cup of water to jaggery , heat on a low fire till it dissolves. Then strain & boil till syrupy . Now remove from stove , add the powder , mix well without lumps & put back on fire. Cook it , adding ghee little by little till it forms a mass(since it is a dry powder , it will set fast). Remove .

    Option1 – The jaggery can be decreased a little & some honey added after removing from the fire.

    Option2 – Jaggery can be incresed or decreased according to personal preference. Some like it slightly hot.




    2 –Ginger Legiyam

    Tender ginger paste – 1 cup (select tender ones & grind-if not , it will be very hot!)

    Dhaniya powder – 1 level cup

    Jeera powder - !/2 cup

    Jaggery – 2-2 ½ cups

    Ghee – 1 cup

    As given above , Add ½ cup of water to jaggery , heat on a low fire till it dissolves. Then strain & boil till syrupy . When it turns syrupy , add all other ingredients &stir , adding the ghee in 2,3 instalments. Just when it starts thickening , remove. If you stir it for long , ginger will become tough.



    3-Dhaniya Legiyam

    Dhaniya – 100 gms

    Pepper & jeera – each 50 gms

    Dry ginger – 1”

    Jaggery – 100gms(more is optional)

    Honey - 1 tbsp

    Gingelly oil – 1 tbsp

    Ghee – 2 tbsp

    Lightly dry roast dhaniya , jeera , pepper , & ginger. First powder as fine as possible & addwater & make a thin paste. Strain & retain the strained smooth mixture. To this , add jaggery & set to boil in a heavy pan. Add oil & ghee gradually & stir till it starts thickening. Add honey , mix & remove.

    diwali marundu.jpg
     
    Last edited by a moderator: Oct 13, 2005
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  2. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Curry Leaves give you iron !

    Curry leaves chutney 1(without onion & garlic )

    Fry in ½ tsp oil , 1 tsp mustard seeds, 2 tsp udad dhal , 1 tsp pepper , 1 tbsp seasame

    seeds , ½ tsp hing powder. Grind these fried ingredients with 1 cup fresh curry leaves , 2

    tsp tamarind paste , salt & jaggery . Temper with ½ tsp mustard seeds in ½ tsp oil. This

    looks deliciously green & flavourful. This is nice with just pepper – if you like you can fry

    2.3 red chillies for grinding.



    Curry leaves chutney with onion & garlic:

    Curry leaves – 1 cup,

    mustard seeds – 1 tsp,

    garlic – 4 flakes,

    small onions – ¼ cup,

    red chillies – 3 or4(acc: to taste),

    salt, tamarind, little jaggery ( optional )

    Heat 1 tsp oil, add mustard seeds, allow to splutter, thean add red chillies, onions &

    garlic. When fried, add curry leaves & fry till crisp. Cool, add tamarind , salt , with Jaggery

    & grind to chutney. This keeps for 3 , 4 days in the fridge.
    curry l w onion  .jpg
    Curry lw o .jpg

    Curry Leaves Podi
    Take 2 cups cleaned curry leaves & 2-3 pieces of dry ginger Either spread them on a

    microplate & micro Hi for 3-4 mts till crisp or fry on a dry kadai. Clean & roast dry

    1 tbsp each of sundakkai & manathakkali vathals also.( this is optional ). Fry on dry

    kadai , 1 tbsp udad dhal , 2 tsp pepper ( here too , red chillies can be added if you wish ),

    1 tbsp seasame seeds , ½ tsp hing powder , 1 tbsp fried gram (pottu kadalai ) & salt. Cool

    & powder all the fried items. If you want to add tamarind , deep fry a lemon size tamarind

    piece , cool & powder with other ingredients.



    Curry Leaves Thokku;

    Curry leaves - 1 cup

    Gram dhal , udad dhal &methi seeds - 1 tsp each

    Dhaniya & jeera - 1 tbsp each

    Red chillies - 4-5

    Oil - 2 tbsp

    Salt

    Tamarind paste - 1 tbsp

    Hing powder - ½ tsp


    Heat 1 tsp oil , fry red chillies , after 2 mts , add dhals ,fry for 2 mts , then add dhaniya ,

    jeera , & finally methi seeds & hing powder .Finally add curry leaves & fry lightly. Cool ,

    grind with salt & tamarind paste in a mixie to a fine paste .

    Heat the rest of the oil , add the ground paste & stir till it forms a ball in the centre.. If you

    keep in the fridge & use a dry spoon to take it , it will keep for 2 weeks.





    curry leaves thokku.jpg
     
    Last edited by a moderator: Oct 18, 2011
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  3. meenaprakash

    meenaprakash Silver IL'ite

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    curry leaf recipes

    Hello Chitra,

    Thank u so much for ur recipes using curry leaves.

    I had picked up a bottle of curry leaf thokku from chennai sometime back and it tasted so divine that I thought I must prepare it at home.

    Though I did get few recipes from books, etc. it never turned out the way I wanted.

    I'll have a try at ur recipes and let u know how it turned. also I thought these recipes are the only way to make kids eat curry leaves.

    thank u once again......... I only hope I'm not troubling u........
     
  4. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Naan & kulcha - Made with Yeast

    For SBS photos, please go tp
    Naan & Kulcha (1)
    Naan & Kulcha (2)
    Naan & Kulcha (3)
    Naan & Kulcha (4)


    Naan & Kulcha:

    Naan:

    Maida - 2 cups

    Curd - ¼ cup

    Milk - ¼ cup

    Sugar - 1 tsp

    Fresh yeast - 2 level tsp

    Baking powder - ½ tsp

    Cooking soda - ¼ tsp

    Salt - 1 tsp

    Ghee (or any fat ) - 2 tbsp

    Sieve all dry ingredients except sugar , together.

    In a cup , mix tepid milk , yeast , sugar & sprinkle a little flour on top.

    Cover & leave for 2 mtes.

    After 2 mtes mix sieved ingredients , yeast mixture , ghee & warmed milk .

    Without applying force , gather with fingers , the entire mixture to a soft pliable mass, adding little more warm milk , if necessary.

    Keep it in a tall vessel , covered with a wet cloth , till the volume doubles.

    Make even sized balls , roll into ¼ “ thick circle & pull one end to give the naan shape.

    Make naans , using a tandoor , if you have one.

    Or take an aluminium pan with handle ( like dosa pan ) – apply water to one side of the naan & stick it to pan.

    Keep closed on a medium flame – it will puff up.

    Turn the pan upside down , holding the handle when the other side will get cooked , as well.

    It will fall off , remove & apply butter.

    Or you can cook it like phulka.
    butter naan.JPG



    For kulcha:



    The same as above – omit milk , curd , soda , baking powder & 2 tsp oil is enough.

    Knead maida , salt , oil with yeast & sugar in tepid water.

    Allow to rise.

    Keep any of the following fillings & make like stuffed parathas.

    The shape is slightly oval.

    1 – mixture of grated onions+salt+chopped grren chillies + chopped coriander leaves

    2—crumbled paneer+the above

    3—crumbled potaoes + masala of choice

    The photo of naan is given below.



     
    Last edited: Jan 11, 2010
  5. Vidya24

    Vidya24 Gold IL'ite

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    thanks for naan recipe

    Dear Mrs Chitra,

    Thank you for the naan and kulcha recipe. Ramji tried it out last evening and the naan came out well. It really melted in the mouth.

    Wishing you a Happy Durgashtami.

    best regards
    Vidya & Ramji
     
  6. Vidya24

    Vidya24 Gold IL'ite

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    bahala baath- a small doubt

    Dear Mrs Chitra,

    Thank you for the recipe of bahala baath. It sounds refreshing and I shall revert with a feed back after I try it soon. I have one small doubt- the chilli-ginger paste, should we saute the chilli and ginger and then grind it, or grind them green?

    Thanks again and take care.
    best regards
    Vidya
     
  7. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    No need to saute the paste.

    Hi Vidya,
    You can just mince fine or grind ginger & green chilli fresh without sauting & add to the bahalaath.This is optional as well.
    Regards,
    Chithra.
     
  8. Vidya24

    Vidya24 Gold IL'ite

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    Bahalabaath

    Dear Mrs Chitra,

    I tried out the bahalabaath recipe today. Had all ingredients except seedless grapes and it came out well. Especially, grinding the ginger-chilli makes it more pleasant.

    Somehow, I missed the pics yesterday. But saw them both today after I made the baath. Baath looks lovely when decorated and shall try that next time.

    Have a restful week-end.

    Best regards
    Vidya
     
  9. Ami

    Ami Silver IL'ite

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    Hi Mrs.chithra,

    Tried the pizza topping for our chappathis only for our kids and my son loved it so so much. In fact, he was asking more and more then itself.

    He was telling me that he wants to eat everyday the same though it is not possible for both of us to do. Anyways, thanks for satisfying my son's taste buds!!

    A small inclusion made which was applied tomato paste on the roti and after that, put the toppings with cheese.

    Thanks and really the traditional topping is great; people those who have kids at home should give a try as it is tasty and economic too.

    Rgds.
     
  10. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Tea Masala - Drink Masala Chai & Enjoy Winter !

    Cardamom 50gm

    Cloves 50gm

    Cinnamon 50gm

    Dhaniya 50gm

    Pepper 50 gm

    Dry Ginger 50gm

    Jeera 25 gms

    Saunf ( fennel ) 1 tsp

    Khus khus 1 tsp

    Small numeg 1 no:


    Dry all ingredients in sun & powder.

    Or spread in a plate, micro Hi for 2 mts & powder.

    This can be stored in small ziplock covers in the fridge.
    Add 1/4tsp masala for 1 cup of tea.
    teamasala-2.jpg
     
    Last edited: Mar 10, 2010
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