Miscellaneous not to be missed !

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

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  1. birraj

    birraj Senior IL'ite

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    Hello Chitra Madam,
    I do not have aluminium pan. I can not do pulka because my range is smooth glass top. Can you give me the appropriate time and temperature for Oven.

    Thanks
    Birundha
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Birundha,
    What I give is approximate - make your own judgement.
    You can keep 2,3 in a plate at 400 deg F for about 2 mts. It will puff up.
    Love,
    Chithra.




     
  3. birraj

    birraj Senior IL'ite

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    I will try and get back with you with my result soon. As I am out of All purpose powder I have to go and buy it. I am pretty eager to test it this week.
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Shrikant - Best with puris !

    Thick fresh curds (hung) - 250 ml

    Sugar - 1 cup (200ml), powdered very fine

    Cardamom powder - ½ tsp

    Saffron - a pinch, warm & powder

    Almonds - 7, 8 blanched & chopped

    Pistas - 5, 6 blanched & chopped.

    Drain the curds thoroughly by tying in a muslin cloth or using the curd strainer. I prefer to keep this in the fridge for 6-8 hrs, to prevent it from becoming sour.

    Blend finely powdered sugar with the hung curds, beating with a wooden spoon – do not use the mixie or handblender.

    Add spices & mix well.

    Pour into individual glass bowls.

    Garnish with chopped nuts.

    Chill thoroughly before serving.

    For mango shrikant, add thick mango pulp with more sugar to the hung curds. Cardamom is not necessary; but saffron gives a delightful taste.

    If you add less sugar, the setting will not be firm.

    24 108-1.jpg

    pineapple shrikant 1-1.jpg

    kiwi shrikand.jpg
     
    Last edited: Mar 13, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rose Syrup & Rose Milk - Ideal for scorching heat !

    Rose syrup is made & preserved, from which rose milk can be made.

    Sugar - 1 kg

    Water - 540 ml

    Citric acid - 1 tsp

    Rose essence - 2 tsp

    Pink colour - little

    Boil sugar and water, stirring on a low fire to prevent burning at the bottom.

    Add citric acid & remove when it is just about to boil.

    Remove, filter & cool.

    Add essence & colour.

    To make rose milk, add 3-4 parts of chilled milk to 1 part of this syrup.
    rosemilk.JPG
     
    Last edited: Mar 3, 2010
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  6. Dewdrop

    Dewdrop Gold IL'ite

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    Kalakkittenga Chithra !
    What a romantic presentation:wink: , for the very common but everybody's favourite rose milk !

    Inspired ,
    Dew.
     
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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Panithuli,
    Thanks for your prompt F B.
    Either you have an aesthetic bent of mind or right now, this day, romance is in the air for you !:tongue Hence this interpretatiopn !:wink:
    Love,
    Chithra.
     
  8. Varloo

    Varloo Gold IL'ite

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    Dear Chithra,
    you have given some methods to cook the nan and kulcha. I would like to suggest a method. Heat pressure cooker without water, then lower the flame. Stick the nan on the side, I guess we can stick 3 in a large cooker, and heat on medium. Then invert the cooker and cook on high flame and the nan will fluff up. I guess this will come nearer the tandoori. I have tried this once and it came out well.
     
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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Varloo,
    I have tried this method, but was unsuccessful !:cry:
    I don't know, where I went wrong & so, gave it up !:)
    Love,
    Chithra.




     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Club Sandwich Toast - an old recipe of the 60’s !

    Select brown bread or white bread.

    Bread slices - 3

    Finely grated carrot - 1 tbsp

    Finely grated cabbage - 1 tbsp

    Tomato ketchup - 2 tsp

    Paneer thin finger size slices - 5,6

    Salt, pepper, mustard powder

    Butter

    Toast the 3 slices.

    On one, spread ketchup & arrange grated carrot & cabbage.

    Sprinkle salt & pepper.

    Apply little butter on a second toast & keep it on the first, butter side over the vegetables.

    On the plain side of the second slice, spread paneer slices & sprinkle mustard powder.

    Apply little butter on the third toast & keep it on the first, butter side over the paneer.

    Now the 3 slices are stacked together.

    Toast them on a tawa to make them crisp, with very little butter.

    Cut into triangles & serve.


    club sandwich toast.JPG



    club candwich toast.JPG
     
    Last edited: Mar 13, 2010
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