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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    Lemon Chilli noodles - AWESOME, was my family’s comment!!

    Boiled noodles - 200 gms

    Heat 2 tbsp oil & add:

    Finely chopped garlic - 2 tbsp

    Chopped lemon grass - 1 tbsp

    Red chilli flakes - 1 tsp

    Aji no moto - a tiny pinch (optional)

    freshly powdered pepper - 1 tsp

    Salt

    Finally add boiled noodles, sauté for 2-3 mtes & remove from stove.

    Add lime juice – 2-3 tsp & mix thoroughly.

    Serve topped with lemon grass & sprinkle chilli flakes.


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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Ginger - Tomato Chutney - zingy tang!

    This goes with all tiffins, bread, curd rice etc.

    Chopped tomatoes - 1 cup

    Chopped ginger - ¼ cup

    Curry leaves, coriander leaves - each 2-3 tbsp

    Tamarind paste - 1 tsp (optional)

    Hing, Salt

    First, fry in 1 tsp oil & remove, when dhal turns golden:

    red chillies - 2, 3

    Gram dhal - 2 tbsp

    Next fry in 1 tsp oil, tomatoes + greens + hing.

    Finally add ginger & switch off.

    Mix all ingredients & grind to a paste.

    If you want to preserve it for 3-4 days, heat 2 tbsp oil & shallow fry the paste for a few mtes.
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Capsicum Paratha - ideal for lunch box!!

    Make roti dough with 1` cup wheat flour.

    Divide into 5 balls.

    Filling:

    Mix together:

    Finely chopped capsicum - ½ cup

    Grated mozzarella cheese - ½ cup

    Salt - a pinch

    Red chilli powder & garam masala to taste.

    Keep the fillimg in centre & fold as for
    Envelope Paratha (1)
    Envelope Paratha (2)

    Shallow fry using little oil till crisp.


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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Three Flour Roti - introducing a variety in rotis!!

    Make a dough with:

    Bajra flour - 1 cup

    Jowar flour - 1 cup

    Whole weat flour - ½ cup

    Green chilli-ginger-garlic paste - 2 tbsp

    Minced onions - 3-4 tbsp

    Curds - 3 tbsp

    Salt

    Oil - 2 tbsp

    With enough water.

    Roll immediately into thick rotis & shallow fry using oil.

    three flour rotin.jpg
     
    Last edited: Feb 4, 2011
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lauki Thepla - one more to the “roti-mela”!!

    I used half wheat flour & half bajra flour as for
    Methi Thepla

    I equalized both for easy rolling.

    Grate lauki & sqeeze dry. Reserve the water for kneading.

    Make a dough with

    Equal amounts of wheat flour + bajra flour

    Squeezed lauki

    Minced green chillies+ginger + garlic (optional)

    Salt, hng, haldi

    Knead the first with 2 tsp oil & if necessary add the squeezed out water or little curds to make a roti dough.

    Do not keep the dough for long.

    Roll parathas & shallow fry with little oil.

    A puri press or tortilla maker can be used if rolling is not easy because of the presence of bajra flour.

    Serve with dhal & a dry vegetable. These should be shallow-fried soft, if you plan to keep for some time..
    lauki thepla.jpg
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Spicy Multipurpose Tomato Dip - deliciously creamy!

    This goes very well with pulaos (specially jeera pulao), chips, khakras, breads or any kababs.

    Blanche, peel, chop & blend 4 red medium tomatoes & strain to remove seeds.

    Heat in a pan:

    Oil + butter - each 1 tbsp

    Curry leaves - few

    Minced onion - 2 tbsp

    Tomao puree - ½ cup

    salt, sugar 1 tbsp

    Jeera powder, garam masala - each ½ tsp

    minced green hillies - 1 tsp

    Red chilli powder - 2-3 tsp

    Mix well & add

    Cream - ½ cup ( I used home-made malai on top of the milk).

    Simmer & remove.

    Garnish with coriander leaves.


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    feb22nd 003-1.jpg

    The photo with jeera pulao will be posted later.
     
    Last edited: Feb 22, 2011
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Alfredo Sauce with pasta - an Italian recipe!

    Cook 1 cup of any pasta & keep ready.

    For the sauce:

    Heat 2 tbsp buter & add: before it melts, add

    Cornflour - 2 tbsp

    Saute for 1-2 mtes; add milk - 1` cup

    Salt, sugar, pepper powder

    Little water

    Grated nutmeg - a pinch

    When it starts simmering, add cream - ½ cup

    Mix the pasta & sauce & transfer to a baking dish.

    Top with 2 tbsp processed cheese & a few pastas.

    Grate nutmeg over it & bake at 180 deg C for 5-7 mtes.

    In the second photos, I added some sauted pieces of tricolour capsicum.


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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Drumstick Chutney - a perfect side-dish for idli-dosa!!

    Grind the following to a paste & saute in 2 tsp oil:

    Dhanya - 1 tsp

    Khuskhus - 3 tsp

    Ginger - 1"

    Green chillies - 4-5

    Garlic - 4-5 pcs

    Haldi

    Heat a pan & add 1 tbsp oil.


    Temper:

    Cinnamon – 1”

    Cloves & cardamoms - 4,each

    Chopped onions - ½ cup

    Chopped tomatoes - 1 cup

    Saute well , add salt & the fried paste, 1 cup drumstick pieces.

    Add very little water & cook for one whistle.

    Cool, open & add coconut milk (farly thick – or atleast medium ) to get the desired consistency.

    Mix well.


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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Corn Basil Fusili - lovely blend of flavours!!

    Cooked fusili - 3 cups (substitute any pasta)

    Olive oil - 2 tbsp

    Finely chopped garlic 1 tsp

    Boiled & sliced baby corn - ½ cup

    Boiled American sweet corn - ½ cup

    Chopped onions - ½ cup

    Finely chopped pasley - 2 tbsp

    Finely chopped fresh basil - 2 tbsp ( I added tulsi)

    Salt & freshly ground pepper to taste

    For garnishing:

    3 Tbsp grated cheese (optional)

    Heat oil in a pan, add onions & garlic & sauté till translucent.

    Ad both corns & sauté for 3-4 mtes.

    Add salt, pepper, basil, parsley, pasta & toss well.

    Serve hot garnished with cheese.


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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Indian Shepherd’s Pie - the American favorite, Indianised!!

    For the base:

    Parboil small cubes of carrot, babycorn, cauliflower, peas - 1 cup

    Heat in a pan:

    Oil - 1 tbsp

    Add:

    Minced garlic - 1 tbsp

    Finely chopped onion - 2 tbsp

    minced green chillies & ginger - 2 tsp

    Next add vegetables.

    Add 1 cup ogf milk, mixed with 2-3 tsp cornflour.

    Add salt & sugar. Paprika is optional.

    It will become a fairly thick mixture.

    Spread it on a greased baking dish.

    Topping:

    Mix together:

    Finely grated (boiled & peeled) potatoes - 1 cup

    malai (top of the milk) - 1 tbsp

    Salted butter - 2 tbsp

    Place the crust on top f te vegetables.

    Bake in a pre heated oven at 200 deg C for about 7-8 mtes or till top turns golden.

    Serve hot with a soup.


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    Last edited: Apr 12, 2011
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