Third Thread-Ask here the Recipes you want from Chitvish

Discussion in 'Ask ChitVish' started by Chitvish, Jun 22, 2009.

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  1. May 16, 2010 #1451
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Priya,
    MW is NOT AMUST at all. Infact, no cooking is necessary.
    Just add whatever sauce to the cooked & drained pasts & serve. I have given a few varieties of pasts - refer to the 2nd & 3 rd page of recipe index.
    Love,
    Chithra.


     
    Chitvish, May 16, 2010
    Chitvish, May 16, 2010
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  2. May 16, 2010 #1452
    sleela

    sleela New IL'ite

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    Re: no response

    thanks for ur response, Chitra mam has replied that she does n't know this recipe :)
     
    sleela, May 16, 2010
    sleela, May 16, 2010
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  3. May 17, 2010 #1453
    Varloo

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    Re: no response

    Dear Chithra,
    I have been planning to ask you about this-what about the thanneer kozhukattai? I am sure you woould have made it several times. I love the taste of boiled rice with coconut, we used to eat the raw dough when my mother used to make them, grinding in the aattukkal. Also the water in which it is boiled, just flavorful and tasteful. Mother used to keep a small piece of jaggery inside some and make them in a special shape for easy identification. I do make sometimes, but it is a wee bit difficult to grind in the grinder.
    You must be having tips to make it a success. Please do share that! Thank you very much.
     
    Varloo, May 17, 2010
    Varloo, May 17, 2010
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  4. May 17, 2010 #1454
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Varloo, I just love it & can gobble any no: with plain sugar. I have not bothered to post it, 'simbly'!!
    It needs good sikappu arisi available in kerala. I soak it for 4-6 hrs, drain well & pulsate in mixi with no water till it crumbles completely. Then add (plenty of) fresh coconut, little salt & grind adding very little water (if at all) to a coarse paste.
    Now I make balls, steam well & keep ready.
    Just before serving, boil water, add these, give a few boils & remove.I love it with little water!!
    Love,
    Chithra.
     
    Chitvish, May 17, 2010
    Chitvish, May 17, 2010
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  5. May 17, 2010 #1455
    Varloo

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    Dear Chithra,
    thanks for the tips, I have some red rice got from Kerala. Will try it soon. And, what about trying in FP? Will the boiled rice get coarse like dhal in FP? Or is it risky to do it in FP?
     
    Varloo, May 17, 2010
    Varloo, May 17, 2010
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  6. May 17, 2010 #1456
    Chitvish

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    Dear Varloo, do not use FP. Use only mixi.
    Love,
    Chithra.
     
    Chitvish, May 17, 2010
    Chitvish, May 17, 2010
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  7. May 18, 2010 #1457
    savannas

    savannas Bronze IL'ite

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    savannas, May 18, 2010
    savannas, May 18, 2010
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  8. May 18, 2010 #1458
    Saraswathipv

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    Dear mami,

    I have been planning to make almond cookies .
    For the ground almond...do we grind it with the skin. I did that and I find that its light brownish is color...hence the doubt.

    Thanx
     
    Saraswathipv, May 18, 2010
    Saraswathipv, May 18, 2010
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  9. May 18, 2010 #1459
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Saras, I think, for cookies, powdering with skin does not matter at all. It won't look very odd.
    If you are very particular, follow the metod of powdering given in
    Butter Badham Halwa
    Love,
    Chithra.
     
    Chitvish, May 18, 2010
    Chitvish, May 18, 2010
    #1459
  10. May 18, 2010 #1460
    Saraswathipv

    Saraswathipv IL Hall of Fame

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    Thanx mami...

    After seeing the butter badam halwa pic..I am tempted to try that :crazy.
     
    Saraswathipv, May 18, 2010
    Saraswathipv, May 18, 2010
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