Chitvish Recipes - Post your comments here (part 1)

Yes ... she is absolutely ur type! :iagree

Now I'm just waiting for Amma to come back from India tomorrow ... then it will be competition at home ...
'experienced cook' versus 'amateur cook' ... both backed by ur recipes ofcourse!!!

 

Dear Chithra,
made MW capsicum sabji today. Was very tasty and both A and R liked it. I had it for raw dinner (one item can be cooked), along with fruits and curd.
Thanks a lot.

 

Dear C

Made Keeraithandu soup yesterday and it was so yummy and filling that we didn't feel like having a full course dosai and curd rice. Instead settled for a couple no oil oats dosai which was super soft and great tasting. Also, for the soup I cut down on the butter used to saute and eliminated the garnish. Still, we loved the soup.

Today made MW ennai kathrikai, but used the regular filling. It came out like the conventional version made with lots of oil. Thanks for such simple and lip smacking recipes.

-Gayathri.

 

Dear Varloo,
Thanks.
With multicoloured capsicums available in plenty, I combine them for MW sabji & paruppusili. The visual effect is very pleasing.
Today, I am trying a sprouts salad with ginger for a "different twist" in taste! Let me see, if it is good !!
Love,
Chithra.

 

Dear Gayathri,
Let me explain to you how I "landed" with keeraithandu soup.
Last year, when VR had come to Chennai once, he mentioned that he went to the restaurant Mathsya & had KT soup. He said, it was very tasty & filling. So, I just coined my own recipe ! I feel, you can try it with asparagus also.
MW ennaikathirikkai also was my "coined" recipe to cut down on oil !
Thanks, Gayathri.
Love,
Chithra.

 

Dear Mrs.chitra

Made the famous brown rice with Veg.Dhansak .It was easy to make and the taste was awesome.

I have a question abt Dhansak I dint have red pumpkin so I omitted it. Is it okay to omit that? Also used corriander as you specified instead of methi leaves.

What is red pumpkin is it the same as yellow pumpkin? (parangikai).

We both relished our simple to make yet tasty lunch because of you

Thanks
Geetha

 

Dear Geetha,
Brown rice-dhansak is a typical Parsi combination, ofcourse the latter is my vegetarian version.
Yes, by red pumpkin I mean ripe paragikkai. It is typically added to dhansak.
I am happy, you relished it !
Take care,
Love,
Chithra.

 

Dear chithra,
Tried ginger chutney - was very good, milaku kuzambu - superb, masoor dal saadam - very good, rasagulla - came out well and finished ,but I didnt get the smooth texture . I think I need little more practice, but even when I make gulabjamun(store bought instant powder) i dont get the smooth texture, what I should do for this?
I repeated many dishes again.
Thanks a lot,
lots of love,
latha

 

Dear Latha,
Thanks for the list.
If you are a ginger lover, try the recently posted puli inji.
The dough has to be very softly kneaded without even the least pressure, as though you are "massaging it with palms" ! That is the trick of getting a smooth texture.
Love,
Chithra.

 

madam chitvish,

I tried your receipe for 'amla murabba' and it has come out very well. I have been spreading this receipe among my relatives and have done it the second time after finishing the first one! Indeed wonderful. I have been telling all my friends and relatives to go through your inexhaustible list of receipes' and to become members of indusladies too.

wonderful:hatsoff
you take the place of grandmas and moms for those who don't have them handy and need their help not only in cooking but for various things too.

keep it up.

with regards,
geetha