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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    Chilli Parota - as is done in Madurai !

    You can use store-bought parotas for this.

    Parotas - 3-4

    Mince the following:

    Ginger - 1 tbsp

    Garlic - 5 pcs

    Green chillies - 3

    Capsicum - 1

    Mix to a bajji-like batter:

    Cornflour - 5 tbsp

    Maida - 3 tbsp

    Salt, chilli powder to taste.
    chilli parota-1.jpg
    Add all minced ingredients.

    Keep oil for deep frying.
    chilli parota-2.jpg
    Cut parotas into 4 or 5 pieces, dip with hand in the mixture & deep fry.

    Remove when completely done & serve garnished with finely chopped spring onion.
    chilli parota-3.jpg

     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dal Baati Churma - the Rajasthani Delicacy!

    Ghee is the key ingredient to this dish, atleast partly, if not wholly.
    Part of the dough is left unsalted, shaped into rounds and deep fried. Later these deep-fried baatis are crushed & sugar or jaggery mixed, to make a sweet dessert Churma.

    The three make a filling meal.

    For the panchmel dhal:

    Cook with 4 cups of water till soft:

    Chana dhal, tur dhal, moong dhal(can be green or white) - each 1/3 cup

    Urad dhal (can be black or white), whole moong - 1 tbsp each

    Mix with 3 tbsp of water & keep ready

    Chilli powder - 3 tsp

    Dhaniya powder - 1 tsp

    Garam masala - 1/2 tsp

    Haldi

    Heat 3 tbsp ghee & temper;

    Bay leaves - 2

    Cloves - 3

    Jeera - 1 tsp

    Slit green chillies - 2

    Hing

    Finally add masala paste & saute for 1-2 mts.

    Add cooked dhal and

    Amchur - 2 tsp

    Tamarind pulp - 2 tsp

    Salt

    Simmer for 5-7 mts & adjust to the desired consistency. Before serving, add boiled water if it becomes very thick.

    Baatis: - 10 no;s

    Mix into a firm dough & knead well for 5-7 mts:

    Whole wheat flour - 1 cup

    Rava - 1/2 cup

    Besan - 2 tbsp

    milk - 8 tbsp

    Melted ghee - 4 tbsp

    salt

    Divide the dough into 10 even shaped ronds -slightly flatten using the thumb to make an indentation in the centre.

    In a broad vessel, boil water, drop the baatis & cook for 15-20 mys on a high flame.

    Once cooked, drain & keep aside.

    If you have a gas tandoor, put them on the grill & cook on medium flame for 20-25 mts.

    OR

    Bake the boiled baatis in a pre-heated oven at 200 deg C or 10-15mts, turning them over occasionally.

    OR

    Deep fry in hot ghee.

    Serve panchmel dhal with baatis along with churma.
    dal baati.jpg
     
    Last edited: Sep 7, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kaddu palak ki roti - a wholesome dish!

    Knead to a dough;

    Wheat flour - 1 cup

    Chopped spinach - 1 cup (sauted in 1 tsp oil for 3-4 mts)<!--INFOLINKS_STOP-->

    Peeled & grated kaddu (red pumpkin) - 1 cup

    Red chilli powder - 1 tsp

    Minced green chillies - 2 tsp

    Oil - 1 tbsp

    Salt, hing, haldi

    Oil - to shallow fry

    Knead the dough & divide into 6 balls.

    Roll each ball to a 5'diameter roti & shallow fry as usual.

    Goes with ant sabji or raitha.
     

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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Nachos – Corn Chips - Salsa - the Mexican delights!

    Knead together first

    Maize flour - 1 cup

    Maida - 3 tbsp

    Salt

    Oil - 3 tbsp

    And the add water & knead to a dough consistency.

    Rest for 30 mts, roll into balls & roll each ball, as thin as possible & prick all over with a fork.

    Make small balls because it is not easy to roll.

    Cut into 8 segments & deep fry.

    Drop in hot oil & then fry on a low flame till bubbles stop completely. This is important to get them crisp.
    nachos-1.jpg
    Salsa:

    Good ripe tomatoes - 3 (show in flame, deskin & chop)

    Medium capsicum - 1 (show in flame, deskin & chop)

    Onion - 1 (show in flame, deskin & chop) Onion is optional.

    Green chillies,minced - to taste

    Coriander leaves, finely chopped

    Salt, sugar, vinegar & pepper powder to taste

    Ajwain - ½ tsp

    Mix everything together. & mince for just 2-3 secs – should not grind it & make it a paste. This is necessary only if you want to use it immediately, fresh.

    Serve this with corn chips.
    nachos-2.jpg
    Crush lightly in a plate, top with grated cheddar cheese & Mw for 1-2 mts & serve.
    nachos-3.jpg
    Nachos is a more elaborate dish utilizing corn chips served with salsa & melted cheese.

    First spread nachos in a bowl, top with salsa. Spread grated cheese & MW Hi for 3-4 mtes till cheese melts.
    nachos-5.jpg
     
    Last edited: Sep 18, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rangoli Idli - Looks very colourful, tastes very good also !

    This is ideal for starters & none can guess that they are idlis in disguise!!

    Frozen (or cold) mini idlis - 25

    For batter:

    Cornflour & maida - ½ cup, each

    Red chilli powder & salt - to taste

    Make a batter, adding water to idli batter consistency, dip each idli & deep fry.

    Red, green & yellow capsicums - 1 each, chopped into 1 “ long strips

    Onions, chopped lengthwise - ½ cup

    Red chilli powder - 1 tsp

    Tomato sauce - 1 tbsp

    Oil - 2 tbsp

    Mustard seeds - 1 tsp

    Curry leaves - few

    Heat oil & temper mustard seeds & curry leaves.

    Next add onions & fry till glossy.

    Add capsicum strips & fry till they become soft.

    Add salt, chilli powder & little water.

    Add tomato sauce & simmer for a few mts.

    Drop fried idlis & serve.

    rangoli idli.jpg
     
    Last edited: Feb 5, 2011
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Garlic Khadi - goes best with rice!

    Though this goes with stuffed rotis also, makes a great combo with hot rice+ghee!

    Use less sour or very sour curds – it depends on individual taste. Spice level should be suitably adjusted.

    Curds - 1 cup

    Water - 1 cup

    Besan - 1 tbsp

    Garlic - 3 whole pods( peel the petals, chop each piece lengthwise & finely chop just 1 tbsp for tempering)

    Green chillies - 2-3

    Red chilli powder - 1 tsp

    Salt, sugar, curry leaves, haldi

    Oil - 2 tsp

    Mix together curds+water+besan+haldi+red chilli powder+salt+sugar.

    Heat oil in a kadai, add garlic pieces, green chillies & curry leaves.

    Saute on a low flame till colour changes.

    Add curd mixture & mixing, simmer to boil.

    Simmer for a few mtes.

    Add chopped coriander leaves & remove.

    Temper chopped garlic in 1 tsp oil, till golden & add.
    garlic khadi.jpg

    garlickhadi-DP.jpg
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Low Calorie Mayonnaise - to eat without guilt!

    This can be used as a spead, lavishly, as well!

    Whole wheat bread slices - n2

    Hung low-fat curds - 1/2 cup

    Low fat curds - 1-2 tsp

    Powdered sugar - 2 tsp (or to taste)

    Mustard powder - 1/2 tsp

    Freshly ground pepper powder - 1/2 tsp

    Olive oil - 2 tsp

    Salt

    Blend in a liquidiser till smooth. Store in the fridge. I use the magic Bullet for small quantities.
    lowcal maynse-1.jpg

    lowcal maynse-2.jpg

    lowcal maynse-3.jpg
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Onion, Cheese & Pepper Parathas - surprisingly tasty!

    These are best served fresh.

    Wheat flour - 1 ½ cups

    Onions, finely copped - 3 tbsp

    Crushed pepper - 1 tsp

    Grated cheese - ¼ cup

    Melted ghee - 3 tbsp

    Salt

    Heat 1 tsp ghee in a pan & sauté onions till glossy & cool.

    Combine all ingredients including ghee, with water to make a soft dough.

    Knead well & make 8 balls.

    Roll each to 4” diameter & prick all over with a fork.

    Cook on a tava with lttle oil till golden brown on both sides.

    onion-cheese-pepper roti.jpg
     
    Last edited: Feb 5, 2011
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Fada Ni Khichdi - nuitritious one dish meal.

    The dalia, used to cook like rice is better than upma lapsi. In TN it is called “sappadu godumai rava’.
    Onions are optional.

    Yellow moong dhal - 1 cup

    Broken wheat n - ¾ cup

    Diced potatoes, peas, cauliflower pieces, diced onions - each, 1 cup

    Green chilli – ginger paste - 1 tbsp

    Chilli powder - 1 tsp

    Pepper - 1 tsp (or less)

    To temper:

    Ghee + oil - 3 tbsp

    Cinnamon - 1”

    Cloves - 3-4

    Jeera - 1 tsp

    Hing - 1 tsp

    Soak dhal & wheat for 15 mts & drain.

    Keep 4 cups boiled water ready.

    In a pressure pan, heat oil+ghee & temper as given.

    Add drained dhal & wheat + all vegs +masalas + salt & hot water.

    When rapid boiling starts, cover the cooker & keep the weight.

    Do not wait for whistle & cook onlow flame for 10 mts.

    Switch off, cool & open.

    Stir vigorously, adding little more hot water to get the desired consizstency.

    Serve with extra ghee.
    fada na kichdi.jpg

    fada na ichdi2.JPG

    I tried the same recipe with khichdi dhal.


    mar 12th 004.jpg
     
    Last edited: Mar 12, 2011
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Broccoli & Corn Dip - eat with toast or Nachos!

    Broccoli florets - 2 cups

    Corn kernels - 1 cup

    Chopped onions - ½ cup

    Cornflour - 2 tsp

    Butter - 1 bsp

    Milk - about 1 cup

    Salt

    Steam corn kernels & broccoli.

    Heat butter & sauté onions & red chilli powder till onions turn glossy.

    Add cornflour & fry lightly.

    Add milk & salt, stirring well.

    Simmer to boil & add steamed vegetables.

    Cook on a low fire till all ingredients are well blended.

    If preferred a slice of cheese may be kept on & Microwaved for 2 mts on Hi.
    broccolli-corn dip-bread.jpg

    broccoli-corn dip 1.jpg

    broccoli-corn dip nachos1.jpg
     
    Last edited: Dec 30, 2009
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