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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    Paneer-Coriander Paratha - very soft and very easy to make!

    Serve this with any sabji, dhal or pickle.

    Wheat flour - 1 cup

    Finely chopped coriander leaves - ½ cup

    Grated paneer - ½ cup

    Green chilli-ginger paste - 2 tsp

    Salt

    Oil - 2 tsp

    Jeera - 1 tsp

    Oil - to shallow fry

    Heat 2 tsp oil & temper jeera.

    Add coriander leaves & fry on low fire till they shrink.

    Cool, add with paneer, green chilli-ginger paste, salt & wheat flour.

    Add enough water to make a dough.

    Rest for one hour & make parathas, the usual way.

    This is good for packed lunch.
     

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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pasta and Vegetable Casserole - very sumptuous, very pleasing visually as well !

    For the cheese sauce:

    Butter - 2 tbsp

    Maida - 1 tbsp

    Milk - 2 cups

    Grated cheese - 4 tbsp (I used Cheddar)

    Salt, freshly ground pepper

    Heat the butter in a pan; add flour & saute for a minute.

    Add milk, stiring continuously so that lumps do not form.

    Bring to boil & add cheese, salt & pepper.

    Pasta:

    Cooked pasta - 2 cups

    Minced garlic - 2 tsp

    Salt, freshly ground pepper

    Olive oil - 1 tbsp

    Heat oliveoil in a pan, add garlic & saute for a few secs.

    Add pasta, sat, pepper & 1/4 of the cheese sauce.

    Roasted vegetables:

    Blanched, peeled & quartered tomatoes - 2 cups

    Capsicum cubes - 1cup ( I used 3 colours)

    Onion cubes - 1/2 cup

    Oregano - 2 tsp

    Oliveoil - 3 tsp

    Salt & sugar

    Combine all the ingredients in a baking tray and toss well.

    Bake in a pre-heated oven at 200 deg C for 10-15 mts, stirring once in between.

    To serve:

    Put the pasta in the centre of a serving plate.

    Surround with roasted veetables.

    Spread the remaining sauce on top of the pasta.
     

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hanumar Kovil Vadai to be used for Anjaneyar prasadam.

    Wash & soak urad dhal for 30 mtes or so. Drain & grind, coarse & thick, adding minimum water and only pepper & little salt. Roll tiny balls and make very thin vadais on a small thick plastic sheet & deep fry in hot oil till noise stops. After you fry , say 3 batches, fry again the first 2 batches of removed vadais together on very low heat to get them very crisp. Repeat till all vadais become crisp. Do not forget to put a hole in the middle to string & make a garland !
    For 1 cup urad dhal use 1 tsp pepper & it makes about 25 small vadais. This is an approximate measurement since you can make it as small & thin as you possibly can.
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Strawberry Shrikant - elegant & lovely; ofcourse delicious !

    This goes with puri and stuffed parathas best.

    Use fresh well set curds.

    Hang in a muslin cloth, preferably in the fridge, to prevent it from becoming sour.

    Hung curds - 1` cup

    Strawberry pulp - 1 cup

    Sugar - ½ cup (or to taste)

    Cardamom powder - ½ tsp

    Strawberry slices - to garnish

    Blend pulp, sugar, hung curds & cardamom powder.

    Chill & serve garnished with strawberry segments
     

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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Carrot Milk Shake - try with fresh, juicy carrots.

    This makes a good breakfast drink.

    Grated carrots - 2 cup

    Milk powder - 2 tbsp

    Brown sugar - 3 tbsp

    Water - 2 cups

    Blend in a liquidizer very well.

    Can be served without straining by preference.
    carrot milk shake.JPG
     
    Last edited: Apr 2, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Carrot-Coriander Juice - Colourful & healthy!

    Select fresh, tender, bright coloured blemishless carrot. Peel lightly & grate.

    Grated carrot - 1 cup

    Water - 1 cup

    Salt

    Lime juice - ½ tsp

    Honey or Brown sugar - optional, to taste

    Crushed ice cubes

    Coriander leaves - to garnish

    Liquidise & serve fresh with garnishing & ice cubes.

    From the roughage point of view, it is better not to strain it. But those who prefer, can strain it.

    For best taste, drink it freshly made.
    carrot-coriander%20juice.JPG
     
    Last edited: Mar 3, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Papaya – Pineapple Smoothie - an unusual combination.

    Ideal on a hot day – makes almost a mini-meal.

    Papaya cubes - 2 cups

    Pineapple cubes - 1 cup

    Water - ½ cup

    Honey - to taste

    Ice cubes - few

    Blend all ingredients, except ice to a puree.

    Serve after adding crushed ice.
    papaya-pineapple passion.jpg
     
    Last edited: Apr 2, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Black Grape-Banana Slush - a filling drink!

    Black Seedless grapes - 1 cup

    Ripe Banana - 1 big

    Black salt - ¼ tsp

    Roasted jeera powder - ½ tsp

    Brown sugar or powdered sugar - 1 tbsp (optional)

    Crushed ice cubes

    Liquidise together & serve.

    grapebananaslushB.jpg
     
    Last edited: Jan 11, 2009
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Apple & Tomato Cocktail - An instant “pick-me-up” drink.

    Chopped tomatoes - 1 cup

    Chopped apples - ½ cup

    Water - 1 cup

    Honey - to taste

    Ice cubes

    Deskin the tomatoes & chop.

    Add chopped apples, honey, water & liquidize.

    It is not necessary to strain.

    Add crushed ice & serve.


    Copy of mar 29th 008-1.jpg
     
    Last edited: Mar 29, 2011
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Horse Gram Thogayal - Low-cholestrol recipe, please!


    This goes with white rce, chappathis, as a soread for bread & as a side-dish for mulakootal.

    Horse gram - ½ cup

    Onions chopped - ½ cup (small onions, preferable & if available)

    Red chillies - 4 (more or less to taste)

    Urad dhal - 2 tsp

    Hing - ½ tsp

    Tamarind paste - 3 tsp


    Oil - 2 tsp

    Salt, curry leaves

    In a dry kadai, roast horse gram till nicely browned.

    Remove & keep aside.

    Heat oil & fry red chillies & hing.Next add onions & curry leaves.

    Saute till onions lose their raw smell.

    Remove, cool & add salt.

    Grind this with tamarind paste & roasted horse gram , adding water to a thogayal consistency.

     

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