Chitvish Recipes - Post your comments here (part 4)

Discussion in 'Ask ChitVish' started by Chitvish, Sep 14, 2010.

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  1. Nov 6, 2012 #6731
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chitvish, Nov 6, 2012
    Chitvish, Nov 6, 2012
    #6731
  2. Nov 7, 2012 #6732
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Friends, I wish to keep you informed that I will be offline for 2 weeks.
    After getting back, will answer your feedbacks.
     
    Chitvish, Nov 7, 2012
    Chitvish, Nov 7, 2012
    #6732
  3. Nov 7, 2012 #6733
    bhucat

    bhucat Platinum IL'ite

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    Thanks maami for your assistance, yesterday i made banana dosai with stew and it was so filling, i only had 2 dosais and my stomach was full after that. The aroma of banana was also good. Day before yesterday i made wheat dosai with tomato kurma, the tomato kurma was an excellent side dish and it is very easy to prepare too...
    Thanks banana dosai with stew.jpg
     
    bhucat, Nov 7, 2012
    bhucat, Nov 7, 2012
    #6733
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  4. Nov 7, 2012 #6734
    vidhya_vardhini

    vidhya_vardhini Senior IL'ite

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    dear chitvis madam, I recently go through your all postings. your job is very tremandas. Iwant one from you. My daughter is now went for higher studies
     
    vidhya_vardhini, Nov 7, 2012
    vidhya_vardhini, Nov 7, 2012
    #6734
  5. Nov 8, 2012 #6735
    ramyaramani

    ramyaramani Moderator Staff Member IL Hall of Fame

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    Dear C,

    I tried the following the last few weeks:

    Kollu Dosai: Wonderful way to incorporate kollu. MIL loved it. DD loved it too.

    Vadakari: Followed your recipe to the dot and it was wonderful. I loved it.

    Corn methi pulao: The aroma was enticing. Tasted wonderful. Had made little. Wished that I had made more.

    Kesari: I made it once. DH made it once. Came out perfectly. I reduced the amount of sugar. Suited our taste perfectly.

    Caramel Payasam: I used to do this in a different method. But your method was simpler. Came out wonderful.

    Khus Khus Payasam: First time I ever tasted this payasam. Liked it.

    Karakuzhambu: Loved this recipe. I replaced cashews with almonds. Even then the taste was wonderful. This is a keeper.

    Kadamba Sambar: This tasted like the kootu that we make on Thiruvathirai. This helped break the monotony of sambar/vathakuzhambu.

    Sandan: Made it on my anniversary. None of us had ever heard of this. So this was quite a different sweet for us.

    Dal Maharani: DD and myself love this. I was searching for a recipe that used split black urad dal. This was quite handy.

    Poricha rasam: A quick and easy rasam. Love it with Appalam.

    Oats and vegetable soup: Love it. Made it quite a few times.

    Ashoka: My moong dal was over mashed. So turned out to be gooey. MIL thought it was wheat halwa. Since the amount of sugar was also less, she loved it.

    Gulab jamun with milk powder: I don't know where I made a mistake. The balls just disappeared. I could not roll the balls itself. With great struggle I did and fried it. Once I put it in the sugar syrup, they just melted into the syrup.

    Thank you for your recipes.
     
    ramyaramani, Nov 8, 2012
    ramyaramani, Nov 8, 2012
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  6. Nov 8, 2012 #6736
    ramyaramani

    ramyaramani Moderator Staff Member IL Hall of Fame

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    Dear C,

    Sandan

    IMG_2424.JPG

    Vadakari

    IMG_2415.JPG

    Wanted to show you how wonderful the dishes were.
     
    Last edited: Nov 9, 2012
    ramyaramani, Nov 8, 2012
    ramyaramani, Nov 8, 2012
    #6736
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  7. Nov 8, 2012 #6737
    Magee

    Magee Moderator Staff Member Platinum IL'ite

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    Magee, Nov 8, 2012
    Magee, Nov 8, 2012
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  8. Nov 8, 2012 #6738
    padmapriya1

    padmapriya1 Gold IL'ite

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    Welcome back chitvish mam :)
     
    padmapriya1, Nov 8, 2012
    padmapriya1, Nov 8, 2012
    #6738
  9. Nov 9, 2012 #6739
    ramyaramani

    ramyaramani Moderator Staff Member IL Hall of Fame

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    ramyaramani, Nov 9, 2012
    ramyaramani, Nov 9, 2012
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  10. Nov 9, 2012 #6740
    advitha

    advitha Silver IL'ite

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    Dear Aunty,

    Made "Ragi Vella Dosai (http://www.indusladies.com/forums/ask-chitvish/563-old-is-gold.html#post2126)" yesterday for breakfast. Somehow 2 to 3 dosais were super crumbly especially while turning them, though the dosais were soft and tasted awesome. Where did I go wrong here.

    My Sis-in-law bought me several pounds of hulled thinai (millet) from a local store that sells in bulk. Made thinai idi (replaced jowar for thinai) with 3:1 millet to urad dal with 2 tsps of methi. Had it for today's breakfast with araichu vitta sambar and the ever forgiving coconut chutney. The idlis were super spongy and soft, I feel thinai idli is tad more spongier than jowar idli (curse my taste buds :) ). Will try to make dosai with the same batter and write my comments here. For now millet (thinai) idli is a must-try.

    Hope you are doing fine. Take care.

    Uma
     
    advitha, Nov 9, 2012
    advitha, Nov 9, 2012
    #6740
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