Chitvish Recipes - Post your comments here (part 2)

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

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  1. Feb 23, 2009 #4171
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Damini,
    I think the jaggery quality has been "slightly secondary" & hence "'paal thirinja madhiri erunthudu'.
    OR,
    you for got to do it on MW lo.
    200 gms will add to the richness of the taste & ofcourse, volume too.
    MW carrot halwa:
    1/2 kg carrot finely grated
    4 tbsp ghee
    3/4 cup sugar
    200 gm sweetened khoa
    2 tbsp chopped cashew
    1 tsp cardamom pdr

    In a casserole Micro Hi carrot grated & covered for 5 mts.
    Then add all ingredients except cardamom pdr.
    Stir well and Micro Hi uncovered for 10 mts.
    Stir twice during this process.
    Sprinkle cardamom pdr on top.

    Thanks for the FBs.
    Love,
    Chithra.

     
    Chitvish, Feb 23, 2009
    Chitvish, Feb 23, 2009
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  2. Feb 23, 2009 #4172
    Chitvish

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    Dear KK,
    It seems to be raining "traditional dishes" in your house??
    It is very nice that Appa & amma are enjoying your cooking and hospitality !
    Thavaladai, though a bayangara pattimma tffin is matchless in taste!!
    Thanks, KK.
    Love,
    Chithra.


     
    Chitvish, Feb 23, 2009
    Chitvish, Feb 23, 2009
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  3. Feb 23, 2009 #4173
    aishu22

    aishu22 Gold IL'ite

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    Dear Chithu,

    Not much of cooking this week end due to workload. I made Chappathi dough using dough kneader attachement.It was extremely soft and texture was great. I kneaded 3 cups of atta and so used it.

    I also made kabul channa kuzhambhu today and it was great.
    Will come with more feedbacks...:)
     
    aishu22, Feb 23, 2009
    aishu22, Feb 23, 2009
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  4. Feb 23, 2009 #4174
    nithya1607

    nithya1607 Senior IL'ite

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    Hello Mami,
    Made peanut stirfry rice and shabnam curry again for dinner yday. Both dishes turned out perfect and terrific. Actually Chander made the shabnam curry. He wanted to try his hand at some cooking and made it, and it turned out so awesome. Thats enough proof that even a real kathu kutty can make wonders with ur recipes :D He was very happy too and is planning to try more. Looks like I am getting a break :D

    Cheers,
    Nithya
     
    nithya1607, Feb 23, 2009
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  5. Feb 23, 2009 #4175
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Aish, working women like you can knead dough in bulk using the atta kneader, the store 1 cup dough in individual, double ziplock packing & freeze. Overnight keep one in the lower comptmt, take out thaw & use. It comes out very well.
    Love,
    Chithra.


     
    Chitvish, Feb 23, 2009
    Chitvish, Feb 23, 2009
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  6. Feb 23, 2009 #4176
    Chitvish

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    Nithya, more than your cooking, Chandar's successful experiment is a great boost to me!! 2 days back, an ILite visited me & her spouse also said the same thing!! I am very happy!!
    Love,
    Chithra.


     
    Chitvish, Feb 23, 2009
    Chitvish, Feb 23, 2009
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  7. Feb 23, 2009 #4177
    Jithiks

    Jithiks Gold IL'ite

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    Dear Aunty,

    Just had a look at the 'Step by Step photos' for Vegetable Cutlet.

    Wonderful and self-explanatory pictures...beautiful and such a rich colour because of the beetroot! Sure will try this asap.:)

    Aunty, one doubt, when we deep fry the patties, will it hold good (retain shape) and not take in too much oil? Of course we will be placing it in the papertowels to take off the excess oil. Just wondering about the crispness of it too. Please clarify.

    Regards
    Krithi
     
    Jithiks, Feb 23, 2009
    Jithiks, Feb 23, 2009
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  8. Feb 23, 2009 #4178
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Do not omit beetroot at all, Krithi!!
    Yes, the dough should be thick with right amount of all ingredients, particularly pottukadalai mavu ehich gives it a delicious crispy taste unlike breadcrumbs.
    Just drain & keep on the paper towel.In 2-3 mts, you can transfer it - all trace of oil is gone.
    Love,
    Chithra.


     
    Chitvish, Feb 23, 2009
    Chitvish, Feb 23, 2009
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  9. Feb 23, 2009 #4179
    eagle

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    Dear Chitra,

    Yday made Mysore rasam. The aroma of freshly ground powder was too good. My husband had two helpings of rasam saadam. That says it all.
    Thanks a bunch.

    Love
    Shobana
     
    eagle, Feb 23, 2009
    eagle, Feb 23, 2009
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  10. Feb 23, 2009 #4180
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mysore rasam is a "dearie", Shobana. Make it slightly thick & eat with idlis. You will fall for tha delicious combo!!
    Love,
    Chithra.


     
    Chitvish, Feb 23, 2009
    Chitvish, Feb 23, 2009
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