Step By Step photos for "How to........."!!

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Sep 29, 2005.

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  1. Chitvish

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    Retaining green colour of vegetables when pressurecooking

    How to retain the green colour of vegetables inspite of pressurecooking green vegetables


    The following points have to be take care of when pressurecooking vegetables directly in the cooker or pan:
    (1)use just 1 tbsp of water only for every 250 gms of vegetables
    (2) use a small pr.cooker or pr.pan – 2 litre capacity is ideal.
    (3) the first whistle will come in just 2, 3 mins - switch off immediately
    (4) within 2 mts lift the weight gradually & slowly allowing the pressure to be released - you can open the cooker.The vegs:are cooked & the colour is retained!
    The entire process takes 5 mins, less than, perhaps the time I took to type this message!
    1 whistle-carrot-beans.jpg

    1 whistle-gobi.jpg

    1 whistle-peas.jpg

    one whistle-greens.jpg
     
    Last edited: Dec 7, 2009
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    Shaping ulundu vadai

    First go to
    Food Processor - Medu Vadai
    The general method to shape vadai is either wetting the hand with water ,shaping it & carefully sliding into the oil or using oiled plastic sheet , patting on it & sliding into the oil.Try this - usually a flat wooden ladle is given along with nonstick dosaikkal etc.It has to be 2-2 1/2." wide at the end. You can use a wooden dosai thiruppi also. At the end, smear a little oil+water mixture & holding it above the oil keep lemon size vadaimavu - pat it to a small vadai with the wetted fingers - put a hole in the centre with the back of a spoon
    FP-MV.jpg
    - slide it into the oil with the help of the sides of a palette knife (or , quickly flip the ladle)- it just slips into the oil.
    FP-MV-6.jpg
    You can easily make 5,6 vadais for one batch. The vadai retains the shape very well.
    FP-MV-7.jpg
    This may sound tricky & difficult when reading , but when you try it is simple & easy.
    FP-MV-8.jpg
     
    Last edited: Dec 7, 2009
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    Tips on cooking rice for “mixed rice” (kalantha saadam)

    Select thin long variety, as far as possible.

    It can be basmati, jeeraka samba or other varieties.

    Clean, wash & soak in water for 10 mtes.

    Drain well completely.

    In a kadai, heat 1 tbsp oil, fry rice for 4,5 mts on medium fire.
    Now cook with just enough water so that the grains are separate.

    Cool it by spreading on a plate.
    Then use as per the recipe.

    KS-1.jpg
    KS-2.jpg
    KS-3.jpg
     
    Last edited: Dec 20, 2009
  4. Chitvish

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    Tips on Rava Dosai - Tasty, but Tricky!

    Rava Dosa - Two different Recipes

    Plain Rava dosai
    To get a perfect rava dosai needs more patience than expertise.

    Rava dosa flour is prepared in many proportions, I am giving 2 different proportions separately..

    To 1 cup of flour (on the whole), 2 ½ cups of water are necessary – less than that, dosais will be thick.

    The mixture should be soaked for not less than 1 hour.

    Usually, green chillies & ginger, pepper & jeera, hing & curry leaves are added.

    They can be minced & added or in any way you like.

    Mustard is tempered & some finely chopped cashews can be added to the tempering.

    Unless you are very confident, I suggest a big flat non-stick tava.

    It is best to use it exclusively for rava dosai.

    Because of the batter being very lose, thoroughly mix the dough before making every dosai.

    The tava should be very hot - this is to make sure that the batter when falling on the tava will get stuck there without running to the centre.

    Never pour with a ladle – it is better to use a katori.
    (Now, in Chennai, we get katori for this, with long handle). Photo is posted in

    Rava Dosa - Two different Recipes
    This is to make sure you are pouring the batter from the outside in a circular manner continuously without a break.

    Stop when you reach the centre.

    It is not spread from the centre to the outside like ordinary dosai – it is the reverse.

    If the tava is curved, the batter is likely to run to the centre, making it thick.

    The best taste is got by using a mixture of oil & ghee – ofcourse, this is one’s choice.

    After the batter is poured, dribble 2 tsp oil on it within the outer edge.

    Let the flame be high till the bottom starts changing colour.

    Then make it medium.

    Remember this dosai takes a longer time than ordinary dosai to cook & if you attempt to turn it over before it is cooked completely, it will break.

    This is one mistake, everybody tends to make.

    When the bottom is nicely browned, turn it over & cook the other side.

    The second side will cook faster.

    After every dosai, wipe the tava very well with a piece of cloth dipped in cold water.

    Wait for the tava to become very hot before pouring batter for the next dosai.

    Rava dosai is best served for one person at a time !

    Otherwise, you must have 2 tavas simultaneously.

    Onion Rava Dosa

    Chop onions fine.

    Do not mix chopped onions with the batter.

    For best results, follow this method.

    When the tava becomes very hot, smear with little oil, sprinkle chopped onions all over the (empty) tava & pour the batter over this & make as usual.

    This way, all the onion pieces will stick to the dosai well & will not fall off the dosai.

    This method is followed in hotels.

    rava dosa-1.jpg
    rava dosa-2.jpg
    rava dosa-3.jpg
    rava dosa-4.jpg
    rava dosa-5.jpg
     
    Last edited: Dec 20, 2009
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    Chop green Chillies - Food Processor

    Now, long, thick, dark green chillies are available which are very hot. Even one long chilli makes the dish very hot. If we cut it into half, the oher half goes waste. So preserve thus.
    Slicing blade is fitted.
    chop chillies 2.jpg

    Select a bunch, wash, wipe dry & hold in a FP, with the slicing blade fitted ready.
    chop chillies 1.jpg
    Run the FP & empty on to a plate. If any piece is very long, trim with kitchen scissors.


    Wrap in a kitchen tissue & preserve in Lock & Lock box.

    Everyday, when you take chillies, leave them open for a little while for moisture, if any, to evaporate.
    chop chillies.jpg
    chop chillies 3.jpg
     
    Last edited: Dec 7, 2009
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    Tomato Knife

    Tomato knife, as such, by that name is available. It is slender & very sharp & should be used exclusively for tomatoes. The knife, locally bought by me in Big Bazaar, is seen in the last photo.This is how, to chop tomatoes, free of seeds & pulp, for salads.
    First select a firm red tomato & chop off a slice from the top & bottom.
    View attachment 23771
    Hold it vertically & make a cut across (only) halfway through.
    View attachment 23772
    Wit both hands, split open.
    View attachment 23773
    Scoop out the pulp & seeds (can be used for cooking).
    View attachment 23774
    Chop the rest into long or square pieces.
    View attachment 23775
     

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    We get peeled pineapple in shops. We can do "simple canning" at home.
    Let us see how to cube the fruit.
    Use a big sharp knife & scrape off a slice allround.
    pineapplecut-1.jpg
    pineapplecut-2.jpg

    OR

    Use a scooper to remove the thorny portion. Then chop.
    pineapple-1.jpg

    Cut into desired size cubes.
    pineapple-2.jpg

    You can cut slices also.
    pineapple rings.jpg
    Please go to
    How to prepare Pineaples in Syrup?
     
    Last edited: Dec 6, 2008
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    Step By Step photos for Useful Tips!

    Prepare pineapple as given in
    How to prepare Pineapple?

    Next add sugar depending on
    How sweet the fruit is
    How sweet you want it.
    Add sugar+pineapple+1 cup of water (for5-6 cups fruit) in a pressurepan.

    Once the first whistle comes, simmer & cook for 5 mts.

    Cool & open.
    Refrigerate - it keeps for a week to 10 days.
     

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    Last edited: Dec 7, 2009
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    How to make treacle at home?

    Treacle is used in plum cakes to give the deep rich colour.
    Take 1/2 cup sugar in a non-stick pan & heat.

    In a few mts, it will start melting.

    Lower the stove & add 1/2 cup hot water, stirring with the other hand.

    Now put the simmer-rest below & continue to cook, disintegrating tiny lumps.

    Wait till it becomes syrupy. Remove, cool & store.
     

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    Last edited: Dec 1, 2009
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    How to make Almond Praline Powder?

    Plain almonds may be roasted in a slow oven 160deg for 10-15 mts.

    Roasted, plain almonds, unsalted - 3/4 cup

    Sugar - 1 cup

    Water - 1/3 cup

    Take sugar in a non-stick pan & pour water.

    When it starts boiling, mix once - thereafter it is not mixed.

    When it starts bubbling vigorously for 3, 4 mts, add almonds (do not mix).

    Let it boil to honey colour on a medium flame.

    When caramel brown colour - honey colour is reached, pour it on a butter paper.

    Leave it to cool on its own, till brittle.
     

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    Last edited: Dec 1, 2009
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