Miscellaneous not to be missed !

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

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  1. Jan 26, 2007 #101
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hello jasgeorge !
    As far as I know, curd & yoghurt are the same, so you can use.
    Fresh yeast is instant yeast. Perhaps what you say is Dry yeast Then halve the quabtity of yeast & follow the instructions in the yeast carton.
    Cooking soda is the same as soda bicarb.
    Love,
    Chithra.
     
    Chitvish, Jan 26, 2007
    Chitvish, Jan 26, 2007
    #101
  2. Jan 29, 2007 #102
    jasgeorge

    jasgeorge New IL'ite

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    Hi Chithra
    Thank you very much. Am going to prepare it my girls tonight.
    Love, Jas
     
    jasgeorge, Jan 29, 2007
    jasgeorge, Jan 29, 2007
    #102
  3. Feb 18, 2007 #103
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bread dahi vada - next to thayir idli, this challenges thayir vadai !

    Use white salt bread or brown bread, both of which give the best results.

    Bread slices - 6

    Curds - 1 cup ( not sour at all )

    Grind together:

    Coconut - 2 tbsp

    Green chillies - 2

    Ginger - 1 cm

    Salt

    To garnish:

    Chat masala - 1 tsp

    Grated carrot - 2 tbsp

    Chopped coriander leaves - 1 tbsp

    Trim the edges of the bread.

    Keep water in a shallow bowl.

    Dip each slice for 3-4 secs, take out & squeeze gently.
    There should be little moisture left in the bread to ensure softness later.

    Carefully roll it into a ball & gently pat into a flat disc like a vadai.
    This is slightly tricky, but the disc shape can be obtained by gentle pressing & rolling.

    Arrange in single layer in a plate & keep in the refrigerator.

    Mix curds, salt & paste.

    10 mtes before serving pour over the curds & garnish.

    If kept for long after adding curds, it will become soggy.
    bread dahi vadai.JPG
     
    Last edited: Mar 13, 2010
    Chitvish, Feb 18, 2007
    Chitvish, Feb 18, 2007
    #103
  4. Mar 4, 2007 #104
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vegetable Tava Paratha - craze in a Leading Chennai Restaurant !

    This can be prepared wholly with atta or half maida + half atta.

    Flour - 1 cup

    Carrot - 1 medium

    French beans - 10, 12

    Peas - 3 tbsp

    Green chillies - 2, 3

    Ginger - 1 “

    Salt

    Oil - to make parathas

    Cut carrots & beans into 1 “ pieces.

    Boil plenty of water & add vegetables when water starts boiling vigorously.

    Boil for 3-4 mts & remove.

    Drain & cool.

    Mince fine adding green chillies & ginger in the mincer.

    Add this with salt to the flour & make a dough adding enough water.

    Make parathas the usual way.

    Serve with any vegetable or dhal.
    veg tava paratha.jpg
     
    Last edited: Jan 29, 2009
    Chitvish, Mar 4, 2007
    Chitvish, Mar 4, 2007
    #104
  5. Mar 13, 2007 #105
    nithya prabha

    nithya prabha Bronze IL'ite

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    dear Chithra,
    I wanted to know how to prepare the corn items like chinese ,mexican, salt and butter etc. that are sold on the road sides here in bangalore. It is becoming very familiar these days. I know it is american sweet corn that has to be boiled and they add some powders like chat masala....with butter.I want the exact receipes pls. Here 1 cup costs from rs.35 --rs.70 even .They even add chilli or lime flavours.They are real yum. Pls. do post this. Thankyou.Take care.Bye.

    Nithya.
     
    nithya prabha, Mar 13, 2007
    nithya prabha, Mar 13, 2007
    #105
  6. Mar 13, 2007 #106
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Nithya,
    Since it is not yet very popular in Chennai, I cannot taste it & find out the recipe.
    I shall bear in mind, your request.
    Love,
    Chithra.
     
    Chitvish, Mar 13, 2007
    Chitvish, Mar 13, 2007
    #106
  7. Mar 15, 2007 #107
    sahanaTx

    sahanaTx New IL'ite

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    Chithra,Those corn chaats are available in Madras too.I have tasted it outside Amma Naana(opposite Park Sheraton),In Spencers and in City Center.They have quite a few flavors,originaly,spicy,Mexican,Chinese etc.YUM! Do try it if you are ever near any of these areas(These are hte only ones I know,Iam sure there are more).Given your expertise/cooking repertoire,I'am sure you'll come up with the recipes in no time.
    Nandini
     
    sahanaTx, Mar 15, 2007
    sahanaTx, Mar 15, 2007
    #107
  8. Mar 15, 2007 #108
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Nandini,
    Today I will start my "rounds" to investigate the mystery of the corn varieties !!
    Thanks. It so happens that they are never open around the time, I go to those shops. There is one in Adyar Surya, also. I will remember, Nandini,thanks !
    Love,
    Chithra.
     
    Chitvish, Mar 15, 2007
    Chitvish, Mar 15, 2007
    #108
  9. Mar 16, 2007 #109
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Small Onion Chutney – perfect as only china vengaya chutney can be !

    Small onion - 1 cup chopped

    Garlic - 4,5 – chop fine

    Green chillies - 5,6 chopped

    Curry leaves - few

    Tamarind paste - 2 tsp

    Salt

    Grated coconut - ½ cup (optional)

    Grind to a paste:

    Red chillies - 3,4

    Dhaniya - 2 tsp

    Jeera - 1 tsp

    Khus khus - 2 tsp

    Fried gram - 1 tbsp

    To temper:

    Oil - 2 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 1 tsp

    Add 1 cup warm water to coconut milk & extract milk.

    Mix the milk with tamarind paste & salt.

    Heat oil, temper & fry onons, garlic & green chillies.

    When they are well fried, add the paste & fry again.

    When the raw smell is gone add the coconut milk with tamarind paste & salt.

    Simmer for a few mts, add curry leaves & remove.

    Keeps for a week & a perfect accompaniment for all tiffins, specially dosais.
    small onion chutney.jpg
     
    Chitvish, Mar 16, 2007
    Chitvish, Mar 16, 2007
    #109
    2 people like this.
  10. Mar 17, 2007 #110
    shubhavasudevan

    shubhavasudevan Senior IL'ite

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    Dear chitra

    The small onion chutney looks interesting and inviting. I have a small doubt abt the coconut part. The 1/2 coconut is used for milk? Can we make the chutney without the coconut milk? Can we try the same receipe with big onions?

    I am sure you will be able to clear my doubts. Thanks in advance.

    With best regards
    shubha.
     
    shubhavasudevan, Mar 17, 2007
    shubhavasudevan, Mar 17, 2007
    #110
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