Chitvish Recipes - Post your comments here (part 1)

Dear Chitra madam,

Sorry, i forgot to quote my query.

The query is:
I made ball and stick payasam. The taste came out well. But the sabhudana was not seen full in its shape after cooking, got mixed up and paysam became thick. What mistake i did, i am not able to find.
But when i make only sabhudana payasam, after soaking it for 20 minutes, it came out well. For ball and stick payasam, is it due to improper frying.., i don't know. Pl clarify.
In Nilgiris, i found two types of sabhudana, a normal one and wax sabhudana. When two use these varieties and also for the payasam?

Thanks and Regards,
Nandhini

 

Dear Nandhini,
You must buy the hard, more firm variety of sabudhana. Some batches turn out soft & lose shape. Because they lose shape, the payasam becomes thick.It totally depends on the variety.
Love,
Chithra.

 

Dear Chithra,
made coriander paratha for breakfast and it was very tasty.
I am about to try the mock cream, can I use powdered ordinary sugar in place of castor sugar? Will the cream hold well after icing it on the cake?
Fresh cream is not to be seen even in Anna Nagar Nilgris, so this will be a boon to me.

 

Hello Mami,
Made lapsi kozhukottai for dinner with tomato gotsu. Yummy dish. Terrific flavor with the dals and lapsi. It would make a great healthier substitute to upma kozhukottai.

cheers,
Nithya

 

Dear Varloo,
Yes, yu can try with powdered sugar. I think it should be fine.
Why is your name appearing in yellow colour, Varloo ?
Love,
Chithra.

 

Dear Nithya,
Thanks.
Yes, it comes out very soft also !
Tomato gotsu is an excellent dish to go with it !
Love,
Chithra.

 

Mani Kozhakattai

Dear Chitra Mami,

While I was looking of Lapsi recipes, I stumbled upon Mani Kozhakattai recipe and could not resist it. So had to try it last night. It was AWESOME!!!!! Aahaa oohho besh besh!! A meal in itself and a wholesome one too. I really did not think the puran would come out that good. I am so used to the puran being made out of channa dal and tuvar dal. I sometimes add Moong and Masoor with the other dals to make the puran softer. But your recipe was much better than that. My little one just kept eating it, even though she had had a full meal before I started making this. I remember my mom making this for me...It sure did bring back memories.

Thank you Mami. As usual you are the best!!!
Love
Sakshi.

 

Hello Mrs. Chitra

Made Ribbon Pakoda today(one with Pottukadalai Maavu). It came out really good. Usually make it with 2 Besan and 1 Rice flour ratio. Adding Pottukadalai Maavu gave a nice flavor and color too. It was like Golden brown and it was done fast too(Seekaram Vendhuduthu).

It was a feast for my daughter and she began to eat it from the Appala Koodai itself.

Thanks to you.

Regards
Gayathri

 

Re: Mani Kozhakattai

Dear Sakshi,
(Perhaps?) The first FB for Mani kozakkattai - that too, a maniyana feedback !
Thanks a ton.
A neighbour of mine regularly makes it & was talking to me about it & promptly I got the recipe from her !
It almost makes a meal, if eaten, poured over with rasam !!
Love,
Chithra.

 

Dear Gayathri,
Ribbon Pakoda with Pottukadalai Maavu is most delicious & most "kara kara". As you say it gets cooked faster as well.
Why, a small baby like your daughter? I am tempted to eat it as soon as it is fried, hurriedly saying "krishnarpanam" !!:drool
Thanks.
Love,
Chithra.