Chitvish Recipes - Post your comments here (part 2)

Discussion in 'Ask ChitVish' started by Chitvish, Oct 13, 2008.

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  1. Oct 21, 2008 #231
    Chitvish

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    Dear GK,
    Pedas are a delight as well as a "must" for deepavali, according to me.
    I will next post Chocolate peda.
    When you are doing single-handed do not attempt more than one cup of khoa at a time. 2 cups needs 2 people!! Otherwise the dough tends to get solidified!
    First FB fore this mock peda, thanks.
    Love,
    Chithra.


     
    Chitvish, Oct 21, 2008
    Chitvish, Oct 21, 2008
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  2. Oct 21, 2008 #232
    lakshmi.mani

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    Hi Chitraji,

    I am planning to make Mysorepak for Diwali.. Is the recipe you have posted is for the porous mysore pak that we get in kalayana veedu or is it the krishna sweets type??

    I need the recipe for the former not the melting one and I think your recipe is also for the same... just wanted a confirmation before going ahead.


    Thanks
    Lakshmi
     
    Last edited: Oct 21, 2008
    lakshmi.mani, Oct 21, 2008
    lakshmi.mani, Oct 21, 2008
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  3. Oct 21, 2008 #233
    Chitvish

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    Yes, it is the same, not the melting one. But, in kalyana veedu, I think dalda is used which gives a more porous texture, which we may not get.
    Love,
    Chithra.


     
    Chitvish, Oct 21, 2008
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  4. Oct 21, 2008 #234
    aishu22

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    Dear Chithu,
    This morning i made Drumstick Sambhar by one whistle method.I normally make only stir frys or any kalandha sadham for lunch box, but this time i found nice drum sticks.. so today made it.

    Tasted just divine and the aroma was excellent and it was very time friendly too. A nice dip for dosas too this morning!!

    Thanks a lot :thumbsup
     
    aishu22, Oct 21, 2008
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  5. Oct 21, 2008 #235
    Chitvish

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    Dear Aish,
    So, all in one? Yes, the drumsticks are very good now. Nothing to beat murungakai sambar, for flavour!
    But if it is too fresh & tender, likely to get disintegrated too!
    Love,
    Chithra.
     
    Last edited: Oct 21, 2008
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  6. Oct 21, 2008 #236
    damini

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    Dear Chitraji,
    Just thought of making boondhi laddoo or badusha this time.trying to graduate from easy burfis.thought i'll cleara few doubts before starting
    1. For laddoo if we make chashni first & then start making boondhi will it remain lukewarm enough till end to make laddoo.
    2. For badusha do we have to fry all the balls before making chashni?

    damini
     
    damini, Oct 21, 2008
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  7. Oct 21, 2008 #237
    Chitvish

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    Dear Damini,
    Yes, make chasni first, keep by the side & fry boondhis, putting them in the surup.
    Yes, fry all badushas, keep aside & make surup.
    Good luck. :)
    Love,
    Chithra.


     
    Chitvish, Oct 21, 2008
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  8. Oct 21, 2008 #238
    damini

    damini Gold IL'ite

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    Dear Ma'm,
    please tell me how to boil corn and take the kernels out.

    damini
     
    damini, Oct 21, 2008
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  9. Oct 21, 2008 #239
    sowminivibu

    sowminivibu Silver IL'ite

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    Dear chithu

    Yday Made Madurai Special kizhangu for dinner with dosais...Evereybody ate extra dosais for the side dish..It was very very nice and now going to make some parathas for some little left over sabji..It is just too tempting and all of us didnt really have a track of how many dosais we were eating..It is a must try dish and am sure this would be in my regular cooking from now on !!!!

    lov
    sowmi
     
    sowminivibu, Oct 21, 2008
    sowminivibu, Oct 21, 2008
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  10. Oct 21, 2008 #240
    Chitvish

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    Dear Damini,
    I pressurecook, say 3 or 4 fresh ones for 2 whistles. Cool, open & scrape with knife.It won't come out whole, but slighty crushed.
    Love,
    Chithra.

     
    Chitvish, Oct 21, 2008
    Chitvish, Oct 21, 2008
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