Chitvish Recipes - Post your comments here (part 4)

Discussion in 'Ask ChitVish' started by Chitvish, Sep 14, 2010.

  1. honeybee

    honeybee Gold IL'ite

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    Dear chith
    Thanks for your appreciation and I am so thrilled!

    Yes.. I used a claypot inside the pressure pan.
    I bought all my stuff from palakkad.

    Here's a link to kitchen clayware in chennai.It looks interesting.Planing to visit the place.

    Desi basic

    regards
    Sowmya
     
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  2. babyraji

    babyraji Silver IL'ite

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    Dear Mam,

    its the fb for Handvo,best alu methi parathas and kuzhi paniyaram.enjoyed the handvo after a long time.seeing the paniyaram photo brought back so many lovely memories.those few years we all would almost compete to give the first fb for the newest recipes posted.even though i come here rarely ,i do cook most of the meals with your recipes.knowing you has been the best change i ever had in my life.

    Thanks for being there.

    love
    raji
     
  3. aishu22

    aishu22 Gold IL'ite

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    Dear Chithuma,
    Happy Janmashtami! Made 4 in 1 kara thenkuzhal, appam,vella seedai (jaggery was a bit more of paagu but i adjusted it with rice flour and then it came out good -crusty outside and soft inside.Taste was excellent.Pooja went on well too.

    I tried 3 in 1 thattai.. but it was a disaster.. I took exact measurements, added butter as in tips.. but the thattai was not crispy. colour and flavour was excellent but it was "chavak" inside.What could have been wrong?
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    DearRaji,

    Every time you end up with this last line & make me feel,all my efforts in IL are worth their weight in gold, as though:)

    Yes, I too often think of the good old days of plenty of feedbacks!! Well, all good things do come to an end!! That is life.
    But we all enjoyed it when the going was good !!

    Thanks for the handvo FB. There was a query in FB home bakers' guild, I think, whether handvo can be baked. I just thought of your lovely photo in that recipe!!:thumbsup
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Aish, ,learning to "adjust" proves that you are confident in cooking. I am very happy!!

    For thattai, pat it as thin as possible, if possible prick holes with a steel kambi.
    Deep fry tillthe bubbles stop COMPLETELY. If even medium thick, frying takes a long time.
     
  6. babyraji

    babyraji Silver IL'ite

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    oh yes ,just your being around leaves me all inspired to do more in all areas.couple of days back just went through your fbs here about millets n brown rice.you leave no excuse even for the lazy not to try these healthy options and esp cooking at home .i have been using brown rice since few years around 3-4 times a week.but now its a regular fare at home.

    oh Handvo is one darling dish with your recipe i get it perfect every time.

    love
    raji
     
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  7. Varloo

    Varloo Gold IL'ite

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    Dear Chithra,
    I made Chinese noodles and Kadai noodles. We loved both . I loved the tangy taste of Kadai noodles. But I left the sauce a little more saucy so the noodle was a little watery. A was licking his fingers. Breakfast today is rava idli with coconut chutney , all ready. R will be home from his night shift in another 20 minutes.
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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  9. Varloo

    Varloo Gold IL'ite

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    Dear Chithra,
    R had asked for paruppurundai kuzhambu and I followed your tip of steaming. It ensured a well cooked urundai. We all enjoyed a very good lunch and dinner too. Today for breakfast, I made aappam from 123 batter, as always. Spongy centered, lacy edged aappams, oh my dream breakfast when I was in my teens. I am so happy that I am able to make it at least now, thanks to you. No coconut, no oil and simple procedure , thanks a lot.
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Thankyou, Varloo. I appreciate the enthusiasm and promptness with which you post feedbacks!! It is woefully wanting now a days!!
     

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