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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    Pasta-Beans-Saffron Bake - Flavour and taste combine here !

    Boiled pasta - 2 cups ( I used penne)

    French beans cut into 1” pieces - 1 cup ( boil lightly with salt & drain)

    Cheese - 50 gms, grated

    For the saffron sauce:

    Milk - 250 ml

    Maida - 1 heaped tbsp

    Butter - 2 tbsp

    Saffron - ¼ tsp (warm & powder)

    Coriander leaves, chopped - 1 tbsp.

    Salt, pepper

    For the sauce, heat 1 tbsp butter & sauté the flour.

    Add milk, gradually, stirring till it simmers to a boil.

    Add salt, pepper, saffron & coriander leaves.

    In a casserole add pasta + beans, lightly fried in 1 tbsp butter.

    Pour the sauce over & sprinkle cheese over this.

    Bake for 10 mts till the cheese melts.
    pasta saffron bake.JPG


     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Channa Dhal Paratha - yet another meal-in-one dish!

    Maida is added to facilitate the rolling to a thin roti.

    For the dough:

    Wheat flour & maida - Each 1 cup

    Melted butter or ghee - 1 tsp

    Milk - 2 tbsp

    Salt

    For the filling:

    Gram dhal - ¾ cup

    Minced onion - 1 tbsp (optional)

    Minced green chillies, ginger +coriander leaves - 1 tbsp

    Salt

    Oil + ghee - to make parathas

    Knead the dough soft & rest for 15 mts.

    Make 8 balls.

    Filling:

    Soak dhal with twice the volume of water for one hour.

    Cook till tender & add all other ingredients.

    How to proceed:

    Roll each dough ball into a thin round, using maida.

    Place 2 tbsp stuffing in centre of the round and fold like an envelope from all corners.

    Place on a hot tava with the open edges at the bottom.

    Cook for a few mts using ghee + oil.

    Flip and cook again till crisp.

    Serve hot with fresh curds.

    channadhal paratha-2.jpg
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Instant Sambar - Dhal incorporated, please!

    This looks like an answer to a “harried” housewife who wants to make sambar in 10 mts flat, when there is no cooked dhal ready.
    This powder can be stocked and sambar made:
    With tamarind + tomatoes
    With tamarind alone
    With tomatoes alone
    With or without onions.

    The proportion is 1 tbsp powder for every cup (200ml) of water – can be a mixture of tamarind paste + water.
    Salt need not be added separately, except when boiling the vegetables to be added.
    Boil vegetables separately with very little salt, add powder & tamarind water, stir till it boils, simmer for 5 mts & the sambar is ready.
    Add coriander leaves, temper in oil – mustard seeds, red chillies (optional) & curry leaves OR mustard seeds and 3 in 1 powder.
    Fry lightly on a dry kadai, each of the following separately:

    Tur dhal - 1 ½ cups

    Dhaniya - ¾ cup

    Gram dhal, raw rice, salt - each ¼ cup

    Pepper, methi & mustard seeds - each 1 tsp

    In ½ tsp oil, fry on a low fire:

    Red chilli powder - ¼ cup

    Haldi & hing - 1 tsp each

    Mix all fried ingredients & powder finr in the mixi. Sieve with a rava sieve. Sore airtight & use.
    Inst sambr pdr-1.jpg
    Inst sambr pdr-2.jpg
    inst smbr pdr-3.jpg
    inst smbr pdr-4.jpg
     
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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Instant Rasam Powder - If sambar is posted, can rasam be far behind???

    This also incorporates dhal. All that have to be added are tamarind & tomatoes.
    The advantage is, you can make as less as 1 cup of rasam.

    For powder:

    Tur dhal - ¼ cup, level

    Dhaniya - ¼ cup, heaped

    Red chilli powder - ¼ cup, level

    Pepper - 2 tsp

    Jeera - 2 tsp

    Salt - ¼ cup

    Hing powder - 2 ts

    Haldi - 1 tsp

    In a kadai, take ¼ tsp of oil & lightly fry red chilli powder.

    Remove & add all other ingredients, except hing and haldi.

    Fry lightly till thoroughly hot & finally add hing & haldi.
    jiffy rasam pdr-1.jpg
    Switch off & cool.

    Grind in the mixi & sieve in rava salladai.

    For rasam:

    For 2 cups of rasam, 1 tbsp powder is necessary.

    Liquidise 1 tsp tamarind paste (more to taste) + 1 medium tomato.

    Add water to make up to 2 cups & add 1 tbsp rasam powder.

    Keep this in a vessel inside a pressurepan or cooker.

    Cook for just one whistle.

    Cool, open & temper.

    Garnish with coriander leaves.

    jiffy rasam.jpg
     
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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Instant Poricha Kootu/Kuzambu - an amazing one whistle recipe!!

    A late elderly friend of mine, an authentic Thirunelveli DIL, shared this recipe with me 30 yrs back!
    Vegetables boiled with this powder +water gives tasty poricha kuzambu or kootu.
    For kootu add less waterand kuzambu more. Optionally, 1 tbsp of coconut ground with ¼ tsp of jeera can be added at the end.

    Roast to golden colour one by one:

    Tur dhal - 1 cup

    Moong dhal - ½ cup

    Urad dhal - ¼ cup

    Roast in ¼ tsp oil & remove:

    Red chilli powder - ¼ cup

    Raoast lightly:

    Pepper - 2 tsp
    jiffy porichaK Podi-1.jpg

    Cool all the roasted ingredients & powder. Sieve in rava sieve.
    Jiffy PK-pdr.jpg

    For 2 cups of chopped vegetables, add 2 cups of water + 4 tsp powder + salt .
    The consistency is your choice. You can increase or decrease powder & water, to taste.
    jiffy PK-cabage.jpg
    Cook directly in a pressure pan for one whistle & cool.
    Jiffy PK cabbage.jpg
    Open, mix well & temper mustard seeds & urad dhal, curry leaves in 1 tsp oil.
    jiffy PK cabbage-2.jpg
    The vegetables like greens, white pumpkin etc will require less water.

    You can try With:
    Chow chow
    White pumpkin
    Brinjal
    Snake gourd ( I tried)
    Avarakkai
    Cabbage-peas (tried)
    Broccoli-peas (tried)
    Greens
    Drumstick
    idge gourd.
    You can combine 2,3 vegetables also.
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Fettucini – Tomato Sauce - delicious with vegetables.

    Fettucini - 1 cup

    Onion chopped - 4 tsp

    Garlic chopped - 1 tsp

    Broccoli flowerets - 4, 5

    Babycorn - 6, 7 , sliced long & thin

    Tomato puree – from 1 big tomato

    Milk - 2 tbsp

    Cream - 2 tbsp

    Oregano - 1 tsp

    One tsp each of oil & butter

    Cook fetuccini for 5 mtes till tender & drain.

    Pour over cold water, drain & spread applying a little oil.

    Heat oil & butter & add onion & garlic.

    Saute for few mts, add broccoli & babycorn.

    Add 2 tbsp water & cover to cook them on a low fire.

    Add tomato puree, cream & milk .

    Simmer to boil.

    Add fetuccini, oregano, salt & mix well till they all blend.
    fettuccini tom sauce.jpg

     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Methi Paratha - different from Methi Thepla.

    Wheat flour - 1 cup

    Besan - 1 tbsp

    Methi leaves - 1 cup

    Curds - 2 tbsp

    Red chilli powder - 1 tsp

    Salt, hald, hing
    methiparatha-1.jpg
    Clean & saute methi leaves in 1 tsp oil till they shrink.
    methi paratha-1.jpg
    Knead to a soft dough adding water.
    methi paratha-3.jpg
    Roll & shallow fry parathas as usual using oil.
    methiparatha-4.jpg
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Methi-Tomato Chutney - Super taste!! Do try!!

    Buy fresh methi leaves, pick, clean & wash. Spread on a cloth till dry.

    Methi leaves - 2 cups

    Tomatoes - 2, medium, chopped

    Coconut - 2 tbsp

    Ginger - 1-2”

    Salt

    Oil - 3 tsp

    Red chillies - 3-4

    Gram dhal - 1 tbsp

    Hing - ½ tsp.

    Fry methi leaves first in tsp oil, till they shrink completely & remove.

    Add the remaining oil & add red chillies, gram dhal & hing.

    When roasted, add tomatoes & fry well.

    Next add ginger & coconut.

    Fry lightly, remove & cool.

    Grind with salt & fried methi leaves.
    methi chutney-3.jpg
    This is good with rotis, bread, tiffins & white rice-ghee.
    methi chutney-4.jpg
     
    Last edited: Mar 10, 2010
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kashmiri Roti - aromatic & delicious!!

    Wheat flour - 1 cup

    Salt

    Lightly roast dry & grind coarsely:

    Saunf & jeera - ½ tsp, each

    Ajwain (omum) & Hing - 1/4 tsp each

    Pepper - 8-10

    Milk - to knead the dough (not water, please note)

    Knead all ingredients to a firm dough.

    Make 8 balls, roll into rotis & shallow fry on a tava till both sides are golden brown.

    Serve wth curds & pickles.
    kashmiri roti.jpg
     
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    Chitvish Moderator IL Hall of Fame

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    Caramel Sauce - a perfect accompaniment to fruits & desserts.

    This is such a favourite with me that I call it a “designer chocolate”.

    Sugar - 1 ¼ cup

    Water - 1/3 cup

    Heavy cream - ¾ cup

    Butter - 3 tbsp

    I substituted for heavy cream thus – add to ¾ cup milk at room temperature, 1/3 cup of butter, melted & cooled to at room temperature. This makes 1 cup.

    In a pan, add water to sugar, careful not to get any sugar coming up the sides.

    Gently smudge with finger.

    Without stirring, boil 5-10 mts.

    Wait for caramel colour. It takes 10 mts.

    Remove.

    Carefully add butter & stir.

    Carefully add cream & stir.

    Return to heat .

    Stir until thick & creamy, just about 5 mts.

    Cool. Incredibly delicious caramel sauce is ready!

    Serve as a topping for ice-cream.

    Drizzle over over brownies, cakes, cheesecakes, cobblers, pastries, pies and tarts. It tastes good with any pudding & popcorn!
    caramelsauce-1.jpg
    A dip for fruits:
    caramelsauce-3.jpg
    Poured over mango pulp, sprinkled with nuts:
    caramel sauce-3.jpg
    Served over vanilla icecream
    caramel sauce-4.jpg
    Served on 3 minute MW vanilla cake
    caramel sauce-5.jpg

     
    Last edited: Jun 25, 2009
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