Miscellaneous not to be missed !

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

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dhal Fry (masoor+moong) - creamy & delicious !

    Masoor Dhal (pink variety) - 4 tbsp

    Moong dhal (yellow variety) - 1 tbsp

    Green chillies - 2, slit

    Ginger - 1 “, finely chopped

    Garlic - 4,5 finely chopped (optional)

    Salt, haldi

    To temper:

    Ghee - 1 tbsp ( or oil)

    Mustard seeds - 1 tsp

    Kalonji (onion seeds) or Jeera - ½ tsp

    Red chilli powder - 1tsp

    Onion - 1, very finely chopped

    Tomato - 1, very finely chopped

    To garnish:

    Chopped coriander

    Wash & soak the dhals together for an hour.

    Cook with twice the volume of water, haldi, green chilli, ginger, garlic & salt in a pressurepan till tender.

    Throw away the green chillies & whisk the dhal till smooth.

    In a kadai, temper as given in the order till well blended.

    Add dhals, mix & simmer to boil.

    Serve hot with coriander leaves.

    A knob of butter gives a rich taste.

    Goes well with rice & rotis.
    dhal  fry.jpg
     
    Last edited: Jan 29, 2010
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Onion Paratha - specially for onion lovers

    Wheat flour - 1 cup

    Finely grated or minced onion - ½ - ¾ cup

    Chopped green chillies - 2 tsp

    Amchur powder - 1 tsp

    Salt

    Ghee - 1 tsp

    Oil - to make parathas

    Add little salt to onion & keep for 15 mts for the onion to leave water.

    Squeeze well, add all ingredients & ghee to make a dough, adding a little squeezed water, if necessary.

    Make parathas the usual way.

    You can also make a stuffed paratha, keeping a little filling inside.

    Serve with pickle & curds.
    onion paratha.JPG
     
    Last edited: Mar 13, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cabbage Paratha - an everyday dish, served with any sabji.

    Wheat flour - 1 cup
    <!--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:eek:ffice:eek:ffice" /-->
    Finely minced cabbage - 1 cup

    Red chilli powder - 1 tsp

    Salt, haldi

    Oil - to make parathas

    Mix minced cabbage with a little salt & leave for 30 mtes.

    It will start leaving water.

    Squeeze well & make a dough kneading it with atta, adding chilli powder, salt & haldi.

    Make parathas the usual way using little oil.

    For a variation you can add minced green chillies & ginger also.
    cabbage paneerparatha 2.JPG

    This can be made as a stuffed arathaalso with a filling of:
    finely shredded cabbage+coriander leaves+green chillies+salt

    may 10 008.jpg

    may 10 009.jpg
     
    Last edited: Nov 5, 2009
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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Toast with Flax Seeds - Originally I used til seeds !

    Brown bread - 4 slices

    Maida - 1 ½ tbsp

    Milk - 150 ml

    Cheese - 25 gms grated

    Salt

    Red chilli powder - ½ tsp

    Finely chopped coriander leaves - 2 tbsp

    Butter - 2 tsp

    Flax seeds - 1-1 ½ tsp

    Mix milk, flour, salt & chilli powder.

    Simmer to boil, remove & add grated cheese.

    It should be a thick sauce

    Butter the bread slice & spread sauce first and then a few flax seeds.

    Grill till light brown & serve hot.
    flax seed toast.JPG



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    Last edited: Mar 13, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mysore Rasam Powder - Very handy to keep !

    You can use either one of the following:
    Fully Madras red round chillies
    Half above + half Bedagi chillies
    Half of first + half Kashmiri chillies.

    Red chillies - 1 ¼ cup flat & loose

    Dhaniya - 1 ¼ cups flat

    Methi seeds - 2 heaped tsp

    Mustard seeds - 1 heaped tsp

    Jeera - 1heaped tsp

    Peppercorns - 1 heaped tsp

    Curry leaves - 5-6 sprigs

    Roast red chillies in ¼ tsp oil till crisp.

    Fry the other ingredients on a dry kadai.

    Powder together in a mixie.

    To prepare Mysore Rasam, please refer to

    Mysore Rasam


    <xml id=yoombaxml></xml>
     
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  6. sowminivibu

    sowminivibu Silver IL'ite

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    hi chith

    where can we find bedagi chillies in chennai??

    lov
    sowmi
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Sowmi,
    As far as I know, we do not get Bedagi chillies in Chennai. I brought some from Bangalore.
    But you can buy Kashmiri chillies instead, from Nilgiris or Bombay general stores.
    Love,
    Chithra.
    <xml id=yoombaxml></xml>
     
  8. honeybee

    honeybee Gold IL'ite

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    Dear Chitra
    I once purchased "bedagi chillies" from nilgiris T.nagar.

    Regards
    Sowmya
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Honey,
    Since Nilgiris has a strong base in Bangalore, I honestly feel they pass off Bedagi chillies as Kashmiri chillies ! I could not make out any difference !
    Love,
    Chithra.
    <xml id=yoombaxml></xml>
     
  10. honeybee

    honeybee Gold IL'ite

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    Dear Chitra
    I totally agree with you.. :tongue.
    We go by labels right?

    Regards
    Sowmya
     
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