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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    Mooli Paratha - Eat it with just pickles & curds !

    Moolis must be grated fresh, the dough kneaded immediately & parathas also prepared
    before the dough starts getting loose.
    These parathas are good, even when cold.

    Grated mooli - 1 cup

    Wheat flour - 1 cup or more

    Curds - 1 tbsp (or less)

    Red chilli powder - 1-2 tsp

    Salt, haldi, hing

    Oil - to make parathas

    Add chilli powder, Salt, haldi, hing to mooli.

    Add 1 tbsp curd & add atta, first 1 cup.

    If necessary add more atta to get a just soft dough.

    Immediately, make balls.

    Roll into parathas & shallow fry on a tava with little oil.
    mooli paratha.jpg
     
    Last edited: Mar 13, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mochai Sundal - make with dry white mochai.

    Mochai is dry field beans, chikkudu in telugu and avare in kannada.

    Dry mochai - 1 cup

    Finely chopped ginger - 1 tbsp

    Finely chopped green chillies - 1 tbsp

    Besan - ½ cup

    Lime juice - 2-3 tsp

    To temper:

    Oil - 1 tbsp ( + 1 tbsp)

    Mustard seeds - 1 tsp

    Red chillies - 3,4

    Urad dhal - 2 tsp

    Hing - ½ tsp

    Curry leaves - few

    To garnish:

    Chopped coriander leaves

    Wash & soak the mochai with a pinch of soda for 8-10 hrs.

    Wash again, add enough water to soak, a pinch of salt & pressrise till soft.

    Cool, open & strain.

    Mix besan, red chilli powder, haldi with 1 tbsp oil or a little more to get a bread crumb consistency & keep ready.

    In a kadai, temper as given & minced green chillies & ginger.

    Add mochai & mix well.

    After sauting for a few mts, add besan mixtire & keep covered for the same to cook.

    Open after 5 mts & stir thoroughly.

    Remove, add lime juice & garnish.

    mochai sundal.jpg
     
    Last edited: Mar 13, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Karamani-Jaggery Sundal - use the red or white variety

    Karamani is - Cow peas – black eyed red beans or white variety – lobiya

    Beans - 1 cup

    Jaggery - 1 cup

    Freshly grated coconut - ½ cup

    Cardamom powder - ½ tsp

    Ghee - 2 tsp

    Lightly dry roast the beans on a low flame for 5 mts.

    This is a very delicious sundal.

    Soak in plenty of water for 4-6 hrs.

    Wash well & pressure cook till soft.

    Drain & add jaggery.

    Mix & cook on a low fire till well blended & the mixture is semi-dry.

    Add cardamom powder & coconut.

    Switch off & add ghee for a nice flavour.



    karamani sweet sundal to post.JPG
     
    Last edited: Mar 13, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rajma Sundal - a spicy sundal full of protein !

    Rajma beans - 1 cup

    Tamarind paste - 1 tsp

    Salt

    Roast in ¼ tsp oil & powder:

    Red chillies - 3, 4

    Dhaniya - 1 tbsp

    Hing - ½ tsp

    To temper:

    Oil - 1 bsp

    Red chillies - 2, 3

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Curry leaves - few

    Soak rajma with a pinch of soda in plenty of water for 8-10 hrs.

    Wash & pressurize with ¼ tsp salt, till soft.

    Drain & smear with the powder, salt & tamarind paste.

    Stand for 10 mts.

    Temper as given & add rajma.

    Saute on a low fire for 5 mts.
    rajma sundal.jpg
     
    Last edited: Sep 7, 2009
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  5. lmani

    lmani Senior IL'ite

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    Re: Reply to Sakhi

    Chitra
    How about starting a thread for chutneys and easy snacks.:clap
     
  6. lmani

    lmani Senior IL'ite

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    Re: wow, that looks great.

    Chitra
    Can we use whole black urad dor iddli-dosa.
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Re: wow, that looks great.

    Dear Lalta,
    NO.
    There is just one recipe of Nellai venthaya dosai using black whole urad.
    Love,
    Chithra.



     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Orange Toast – an unusual variation with bread !

    Bread slices - 4

    Butter - to spread thick

    Grated ringe of orange - 2 tsp

    Powdered Sugar - 5,6tsp

    Fresh orange juice - 5-6 tsp

    Toast the bread slices.

    Spread lavishly with butter.

    Mix grated rind & sugar.

    Stir in orange juice.

    Spread uniformly over toast.

    Heat under the grill till it starts to fizzle.

    Serve at once.
    orange toast.JPG
     
    Last edited: Mar 13, 2010
  9. Arunarc

    Arunarc Moderator Staff Member IL Hall of Fame

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    Hi Chithra
    I tried your Fried gram chutney it came out good. I make same one but it is dry as I use red chilli powder all the other ingredients are same and I do not temper we can have this with roti or bread adding ghee or curds.
    I make a snack too with this take a bread slice apply butter and sprinkle chutney powder cut the bread slice in 4 pieces and bake it for 20 minutes it become crispy good to have at tea time.
    You have such good collection of recipes. Have you published any cooking books if so please let me know.
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Aruna,
    Welcome to this sub-forum.
    You have fiven a quick recipe as well - thanks !:tongue
    No cookery book plans - I am more than happy with my "outlet" in I L. !!
    I cannot handle anything more pleasurably than this instant FBs for my recipes !
    Love,
    Chithra.



     
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