Tips , tips , tips.

aishu22 · Feb 20, 2007

Dear Chithra,
Thank you ! Will definitely think of you when i have cofee tommorrow. Since i have some powder left ,next time when i buy cofee powder i will try the kumbakonam coffee powder.

Thank you !thank you ! thank you!

Naveena · Feb 21, 2007

Re: To make perfect curds

chitvish said: ↑

Curd making

I follow a few simple tips when I make curds-my curds turn out thick & excellant everyday!

First the starter curds(about 1 tsp) should be very good ie thick & not at all sour.

Next after boiling the milk do not switch off the stove immediately. After the milk boils, keep it on sim for atleast 10 mts. Then remove the milk & cover it with a net or plate with holes, till it cools. Then remove the thick deposit from the top before making curds. (you can use this malai in cooking).

The milk should be lukewarm (not hot or very cold ). This is very important.

In winter heat it to lukewarm before setting. For 1 litre of milk , take 1 tbsp of milk in a small cup, add a pinch of sugar & ½ tsp of starter curd. Mix thoroughly(this is important for a uniform texture ) & add the contents of the cup to the milk & mix well. Close & allow to set. Once you fall into a routine the whole procedure becomes very easy & simple.

A pinch of sugar does help in setting.

This method works equally well for low fat milk also.

An additional tip is , always set the curds in terracotaware or ceramicware.

Click to expand...

Dear Chitra madam,

I am a new member to Indusladies and found it very interesting. Hats off to the job you have been doing for all of us. Whatever I say to appreciate you will only be a repetition!! You are just GREAT!

I was always worried about setting curd here in the US. I saw this thread and experimented and WOW, today I got excellent and yummy curds!!!!after a long time. I am very happy and thanks a lot

I will try more recipes and get back to you with the results. Thanks again.

Veena.

Chitvish · Feb 22, 2007

Dear Naveena,
Welcome to this forum.
For a tip which I posted more than one year back - to rceive a feed back makes me very happy ! Please do try6 more tips or recipes & keep me posted.
Love,
Chithra.

Naveena · Feb 22, 2007

Dear Chitra Madam,

Thanks for the response. Sure I will try more recipes and get back. Bye.

Veena.

swethaswaminathan · Feb 22, 2007

Re: idli kadapa

hello chitra,
ur one whistle sambar idea is very nice.do u know how to make kadapa?if possible give recepie for kadapa.:wave

mohana · Feb 22, 2007

Hi Swetha,
Please see in old is gold thread no-21,for kadappah recipie.
http://www.indusladies.com/forums/5317-post41.html

swethaswaminathan · Feb 22, 2007

hi mohana,
thank u.:wave

Naveena · Mar 1, 2007

Dear Chitra madam

I tried Pav Bhaji and it turned out so good that I prepared it again on the next day!!!

I have a doubt. I have heard that ginger is good for digestion. We usually add ginger to all seasonings like for upma and for all variety rices. I used to add it along with the chillies, curry leaves and allowed it splutter also. But of late, I have got a doubt if ginger loses its good qualities if fried in oil! Is it better to add it at a later stage, with the vegetables rather? Please clarify.

Thank you.

Veena.

Chitvish · Mar 2, 2007

Dear Veena,
Ginger added in any form is equally good & effective. Nothing happens to the medicinal qualities of the same, as far as I know.
Love,
Chithra.