Chitvish Recipes - Post your comments here (part 4)

Dear aunty,

Since I don't get samai here, can I just use thinai and make this adai? In which case should I put 2 portions of thinai and 1 of muzhu ulundhu or just do half-half? Yesterday for lunchbox made lemon rice with thinai (cooked in cooker). The millet fever is biting me high these days Still haven't had a chance to install your app, will do it this weekend and try to get going with all your millet recipes. BTW, have you tried using amaranth grains (they call it Rajgira or Rajgara in hindi). Its as superior as quinoa is in terms of protein. The indian store punjabi uncle told me that punjabi people use it on fasting days. Here they are selling both grains and ground powder. Want to try sometime adding the powder to parathas. If you happen to know any recipes do you mind sharing it with us.

Regards,
Uma

 

Dear C,

Hope you had a great holiday . M wanted Dosai suddenly last night. I made Onion Oats Dosai. It came out super thin,crisp on sides, soft in the centre. Taste was super good, I just paired with Milagappodi. Lite on tummy too. Today made lapsi pongal and coconut chutney for breakfast. Lunch is Milagu kuzhambu, keerai masiyal, tomato rasam, ladies finger fry and vaddagam. Milagu kuzhambu's flavour was soooo good that my neighbour came and asked what am I making. It really long since I baked, planning to do tomorrow

 

Dear chith
Hope you are doing great.Writing after a long time.Ground ragi idli batter... supersoft idlis on day 1 and managed ragi dosa with drumstick leaves and onions on the second day.Absolutely loved it.:thumbsup
Your guidance has given me confidence (as always) and I am experimenting with millets.. stretching a little bit of imagination now and then.

Had been to parents' place for a week recently... carried sample packets of all millets home and explained how it can be used and amma is now hooked on.:hiya

Chith
I have good news here.. rajgira flour is available in Nuts and Spices,g.n chetty road.I saw singoda (water chestnut),rajgira (amaranth) and kuttu (buckwheat) flours in 1/4 kg packets..

This is interesting.Will be on the lookout.This time my shop did not have millets.. he was pestering me to buy bar soaps.:rant

regards
Sowmya

 

Dear mami,

Made ShakkarPara after a very long time. I had tried it only once before, I think this time, it came perfect to the T, including measurements etc. Wanted to make something for DD to munch upon when she comes from school. She doesnt prefer bhakshanams like thenkozhal, thattai etc, prefers cookies/cakes etc which is why I always make from your cake n bake treasure trove. But she liked shakkar para last time when I made.

Also I made Brown sugar - Chocolate chip cookies my first trial. I dont know what is the mistake, the recipe says 140 deg c for 10-12mt, but it didnt get baked within that time. I had to keep it inside twice and bake 5 min each at 160 deg. Still it was very very fragile texture. Atleast it hardened. Earlier it was like soft maavu padam. Mami, is the recipe temp settings need to be corrected or some problem in the way I made? Second batch I baked for 20 min at 160 deg c. When I searched your other cookies recipes, majority were baked at 160 deg . Hence I tried that way, still I feel some problem with the texture, though taste was good. The brown sugar didnt get dissolved in the butter when I creamed it, unlike normal powdered sugar. So it went on spreading when I kept for baking. Normally my cookies have almost all times turned out to be good only, now this time, dont know where it went wrong. :hide:

Reading all recipes like thinai, varagu etc. I am tempted to buy/try atleast one. I have absolutely no exposure to these alternate rice substitutes . I dont even know how these look also, that much ignorant.

I copied the recipe names with hyperlinks from the recipe index, dont know why it is not appearing here!!

Love radhi

 

Hi chithra mami,

I tried avial yesterday with carrots and little cocunut, it came out very well and the taste was exellent, thanks a lot.
I have some doubts -
1. I heard some people saying we should not combine brinjal with raw banana, is it true? pls explain.
2. I have a huge lot of old puli (tamarind) with me, it is black in colour, can i just do the same process of tamarind paste and keep it refrigerate or any tips in using old black puli, pls suggest