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Old is gold.

Discussion in 'Ask ChitVish' started by Chitvish, Sep 27, 2005.

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  1. gytri99

    gytri99 New IL'ite

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    Re: Rava Morkali - no way, you can compromise on oil !

    Chitra,
    True may I add vegetarian SI cooking, comparable to any international cuisine!! ...some of my local American friends are rather astounded when I mention that we are vegatarians!...I guess they feel given the limted varieties of salads that they are used to for the vegtable portions of their meal it would indeed stump them into thinking along those lines!!...very limted and tasteless:)
     
  2. shashwathi

    shashwathi New IL'ite

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    Re: a train of thought

    Great mail-and both you and Varloo make enormous sense to me
    One it is Chitvish's recipes-and so there is a large allowance to what she wants to say or do
    Varloo on the other hand is saying-keep the recipe traditional and if I were to make Chitvishs writings a heirloom to pass on to many generations to come( I am doing it by collecting them all for my daughters) then Varloo's mail makes a lot of sense to me.
    Your own mail became highly interesting because of all the variations you spoke about and I became richer by reading it-so here is my take
    Something like Avial demands a whole page for itself ;-))
    So Chitvish's recipe first and then its variations
    Who knows someone might like cheppa kizhngu in their Avial.
    And fortunately not many other dishes will come into this Hall of fame!!
    Shash
     
  3. shashwathi

    shashwathi New IL'ite

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    Re: Hello Swati !

    Swathi
    Just trying ok
    Before the rice leaves the farmers hand,rice is "treated ".
    The rice that is de-husked and sent straight to the market-is usually whiter,smaller.and called "raw"
    The parboiled is more yellow-usually small and stout and is not run through the whole course that boiled rice goes through-so par boiled.It is usually never eaten as "cooked rice"-and as Chitvish says is used for idlis.
    The other kind is called Boiled rice-rice that is boiled in its skin-White to slightly yellow or brown it is usually large ,fat grains.
    It cooks large
    Another variant of this rice is red in color is def a Kerala favourite-large grains-very good for health and is usually soft when cooked well
    So look at the grain of rice-small white and you will get a soft white cooked rice.
    Long grains are variants that were not used in Souh India before-today it is a favorite and is used for veg rices.
    Gowri
     
  4. kalar

    kalar Junior IL'ite

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    Madam,

    Can you give the recepie for making urad dal laddoos (uzhundu laddu) when a girl attains puberty?

    Thanks in advance

    kala
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Kala,
    We give uluthamkali when a girl attains puberty - that recipe is already given.
    I have urad dhal laddu recipe, but never tried it.
    Roast 1 cup urad dhal, dry, till golden & powder in the mixie.
    Powdered sugar, you need is 1 cup.
    Now, mix both & run again in the mixie to blend well.
    Take in a vessel the above & add 2 tbsp dry coconut.
    Heat 1 cup jaggery wqith little water to a sticky syrup. Strain & add to the above. Make balls using ghee.
    Love,
    Chithra.
     
  6. manjunat

    manjunat New IL'ite

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    Re: Pulikachal - we all love it & can't do without it !

    Dear Chithra,
    How do you mix pulikaichal with aval?
    Love
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Manju,
    Normally, I don't. I have posted puli aval differently.
    Love,
    Chithra.
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kaapparisi - prepared when a baby is born.

    This is also called "katti paruppu kaapparisi".

    Raw rice - 2 cups

    Roasted (unsalted) peanuts & Fried gram - each 1/3 cup

    Cardamom powder - 1 ts

    Coconut pieces chopped thin - ½ cup

    Jaggery - 1 cup

    Wash & soak rice in water for 10 mts & strain.

    Then roast on a dry kadai, till nice pink & flavourful.

    Roast one cup at a time only to get it right.

    Cool & grind in mixie to big rava (perum kurunai) & spread on a plate.

    Add ½ cup of water to jaggery & boil to dissolve.

    Strain & make syrup as for pori urundai.

    Pori Urundai

    Pour it on the rice rava, adding nuts, coconut & cardamom powder.

    Mix well, cool & store airtight.
     
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