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Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Nov 30, 2009.

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  1. Dec 24, 2010 #341
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Oh, Rama, how does
    Chithra Mami dosai sound???:hide:
    Love,
    C




     
    Chitvish, Dec 24, 2010
    Chitvish, Dec 24, 2010
    #341
  2. Dec 24, 2010 #342
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Great FB, Shan, all the more because S has followed the recipe so well!!
    I think we can make this as our desi spring roll!!~
    Stir-frying is one's choice, but I loved it crunchy!!
    The batter should be perfect - you can roll the dosas effortlessly!!
    A ton of thanks for trying this inspite of setting up home & related jobs, thankless as they are!!:hide:
    Love,
    C



     
    Chitvish, Dec 24, 2010
    Chitvish, Dec 24, 2010
    #342
  3. Dec 24, 2010 #343
    Ami

    Ami Silver IL'ite

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    Name sake solla koodathu coz, was thinking of that too. If you name it, then, Chennai will get snow from 2011 onwards!! Adhukaga, pls dont change the name. Indha sakkil, we all will start chanting yr name more than now!!!!!!!!!!!!!!!
     
    Ami, Dec 24, 2010
    Ami, Dec 24, 2010
    #343
  4. Dec 27, 2010 #344
    Ami

    Ami Silver IL'ite

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    Now is the time for pav bhaji parata. Absolutely stunning aroma..When I was preparing the dough, my family was so inspired on the flavor and they were all peeking into the kitchen. So, the output, dont even ask..fantastic...That too in this cold weather, it is going to be awesome..Care to join??

    Thanks.

    p.s.: Since the dough was loose, was using this tactic..was putting a few balls on the flour while rolling, that way, it absorbs its moisture and no stickiness at all!!
     
    Ami, Dec 27, 2010
    Ami, Dec 27, 2010
    #344
  5. Dec 28, 2010 #345
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Rama,
    Aroma is the special quality of PB paratha - besides you can increase the spice level to your taste.
    Because of the presence of raw minced vegs, it tends to crumble. That is why I used the puri press!!
    Thanks for trying it so quickly!
    Love,
    C
     
    Chitvish, Dec 28, 2010
    Chitvish, Dec 28, 2010
    #345
  6. Dec 30, 2010 #346
    samayal

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    Dear Mami,

    I made bakery masala bread toast over the weekend and it was an instant hit. More than me DS loved it and complained for not making it last week. A big thank you from all of us :thumbsup
     
    samayal, Dec 30, 2010
    samayal, Dec 30, 2010
    #346
  7. Dec 30, 2010 #347
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Vidu,
    I was hoping that you should make a note of it!!
    I hope it came up to your expected standard! :biggrin2:
    Love,
    C
     
    Chitvish, Dec 30, 2010
    Chitvish, Dec 30, 2010
    #347
  8. Dec 30, 2010 #348
    Ami

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    Another FB for bakery masala bread toast. Awesome or Irresistible, what else or in what language can I say ? Bottom line, could smell the bakery smell only when it was baking..Enjoyed with the first batch and waiting for my friend to enjoy the second batch. I actually cut one slice of bread into 4 pieces which is easy to gulp.

    Thanks.
     
    Ami, Dec 30, 2010
    Ami, Dec 30, 2010
    #348
  9. Dec 31, 2010 #349
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Thanks, Rama!!!
    F Y I , on an ILite's request, I got the recipe & posted. But there is no Iyengaqar bakery around my house & so I have not tasted a commercial product. But my friend says, the bakery ones have more onions than other ingredients!
    It is easy & can be quickly 'rustled up'!!
    Love,
    C
     
    Chitvish, Dec 31, 2010
    Chitvish, Dec 31, 2010
    #349
  10. Dec 31, 2010 #350
    Ami

    Ami Silver IL'ite

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    Mrs.C, coincidentally, this friend who came yesterday is also from B'lore. As soon as she entered, she said that smelt some bakery food item, anything special?? Her little one who is just 2 years liked it so much, that is the part, still could not believe. They all liked it so much and result, emptied the plate.
     
    Ami, Dec 31, 2010
    Ami, Dec 31, 2010
    #350
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