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

    Chitvish Moderator IL Hall of Fame

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    How to freeze plain/stuffed parathas (3)???

    Photos continue................


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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to make Bakery Masala Toast (1) - famous in Iyengar Bakeries!

    Iyengar bakeries are famous for their Masala toast, as it is fondly called.
    Since I wanted to post this, I asked for the recipe from a Bangalor based
    friend. Her sister runs an Iyengar Bakery there.She says there are quite a few versions. I tried 2 of them.

    1- Saute in 2 tsp oil

    Chopped methi leaves - 2 tbsp

    Chopped onions - 1bsp - more is added in bakeries

    Chopped tomatoes - 1 tbsp

    Chopped green chillies - 1 tsp

    Grated / chopped carrot - 1 tbsp

    Tomato ketchup - 2 tsp

    salt, haldi

    till slightly dry & cooked. Add ketchup last. Do not brown the onions.

    Methi leaves give an intriguing taste. If not available, do as follows.

    2 – Coriander leaves instead of methi leaves

    Chopped capsicum( I added tricolor) & again,this is optional), Chopped onions,Chopped tomatoes

    Chopped greenchillies, Grated / finely chopped carrot,Tomato ketchup

    The method also varies:

    I spread butter, kept the filling on one side & baked at 200 deg C for 5-6 mtes.
    You can top with a few chopped raw or sauted onions, before serving.


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    Last edited: Dec 31, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to make Bakery Masala Toast (2) - famous in Iyengar Bakeries!

    Heat oil in a saucepan, shallow fry one side, keep the filling on other side after applying butter & shallow fry till crisp. The last photos show this.

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    Last edited: Dec 24, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to make bread-dough in bulk for 3 different breads?

    Please read:
    http://www.indusladies.com/forums/969939-post30.html

    http://www.indusladies.com/forums/1032039-post38.html

    http://www.indusladies.com/forums/s...34-step-by-step-photos-how-4.html#post1032039
    and the next 2 posts.

    Make a bread-dough with:

    Multigrain wheat flour - 6 cups ( can be plain wheat flour or half maida + half wheat flour )

    Salt - 2 tsp

    Honey - ½ cup (or molasses or maple syrup)

    Instant dry yeast - 1 tbsp

    Olive oil - 2 tbsp

    Hot milk - 500 ml (little more or less, depending o the quality of flour)

    Since my FP is small, I used the atta-kneader of my wet-grinder.
    You can use a big size capacity FP (like 7-8 cups) for this.

    Keep the dough for proving in a greased bowl.

    Once the dough has doubled, punch it down, divide into 3 parts, wrap in clingfilm & refrigerate. As you need, take out, remove the clingfilm, knead thoroughly & allow to rise.


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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Re: Step By Step photos for "How to preserve fresh Mint Leaves".....

    I always preserve fresh mint leaves, dried thoroughly and refrigerated.
    I a planning to post lemon-mint-ginger Iced tea for which this will be ideally suited besides for mint paratha.
    Wash draining away the water completely

    Spread in a clean cloth for 6-8 hrs

    Keep in a strainer with lots f holes for 24 hrs, shaking regularly

    Bake at 100 deg C fr 10 mtes.

    keep airtight, refrigerated.


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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to make eggless mousse??

    This is an easy recipe for mousse & can be adapted to any flavor & colour.
    The basic recipe remains the same.

    Simmer on low heat, in a saucepan:

    Milk - ¾ cup

    Cornflour - ¾ tbsp

    Sugar - 2 tbsp

    Stir to prevent lumps. Remove & cool.

    In the meanwhile mix 1 ¼ tsp gelatin with 1 tbsp wam water thoroughly & keep ready. If necessary, use a double boiler to dissolve gelatin completely.

    Mix both together. At this stage add colour & flavouring of your choice.

    Green colour + mint essence

    Green colour + pista essence

    Strawberry colour + 1 tbsp strawberry plp or essence

    Lemon yellow +pineapple essence

    For chocolate mousse, add 1 tsp cocoa powder along with cornflour.

    Mix well & add 1/3 cup fresh cream.

    Again mix thoroughly & chill.

    I used vegetarian gelatin & non-dairy cream – both are available in Walltax Road, Chennai


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    pista moussen.jpg .
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to make cream cheese at home??

    It is easy & economical to make cream cheese at home.

    Boil 1 litre full cream milk.

    Just when about to boil, add 1 cup of curds & switch off.

    It will curdle in a few minutes. It should curdle completely.

    Drain in a cloth, gently pressing to remove water completely.

    Transfer to a bowl.

    Add 1-2 tbsp powdered sugar & hand blend thoroughly.

    The sugar can be less by choice.


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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to use some left-overs??

    http://www.indusladies.com/forums/6295-post98.html

    http://www.indusladies.com/forums/6358-post99.html

    How to use left-over kichdi??

    Left over kichdi can be converted into kichdi balls & kichdi parathas. Both are easy & delicious. In fat, you will make more khichdi to make these two dishes!

    Khichdi balls:


    To 1 cup of khichdi, add:

    Rice flour - 2 tbsp

    Chopped coriander leaves

    Chopped green chillies/red chilli powder - to taste

    Til seeds - 1 tbsp

    Salt very little

    Make a dough, water may or may nt be necessary
    .
    Shallow fry in paniyaram pans.

    kichdi balls.jpg

    Kichdi Parathas:


    To 1 cup of khichdi, add:

    Wheat flour - 1 cup

    Besan - ¼ cup

    Methi/coriander leaves, finely chopped

    Red chilli power - to taste

    salt - very little

    Shallow fry parathas, the usual way.

    april 15 006.jpg


    :
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to knead chappathi dough using FP???

    The photos are illustrative.

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  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to make White Gravy For Sabjis - freeze & use!

    Friend, I tried 3 different gravies:

    White gravy

    Red gravy

    Yellow gravy


    suitable for North Indian sabjis.

    You can use them singly also or in combination with one another in your desired proportion.

    I have boiled onions, strained & ground them
    1-to cut down on oil,
    2-to give bulk and
    3- also to reduce the sauting time for the raw smell to go.

    White Gravy:
    This is a rich gravy & forms a good base for

    methi mutter malai,

    paneer in white gravy,

    cauliflower sabji in white gravy etc.

    Boil 3 medium onions by dropping big cubes of them in boiling water in a vessel & cooking for 2-3 mtes. Remove, strain & grind to a paste.

    Soak in warm water,

    25 gms of melon seeds &

    50 gms of cashews for 30 mtes.

    Strain & grind to a paste.


    Heat in a kadai:

    Ghee /oil - 4 tbsp

    Onion paste

    Saute for 7-8 mtes

    Add
    white paste

    Cardamom powder - ½ tsp

    White pepper powder - 1 tsp or more

    Salt, little sugar

    Water - 3-4 tbsp

    Cook to blend.

    Cool & freeze in airtight box.

    Take & use, as & whe required.

    This is not very hot since only white pepper powder is added.

    You can saute whole masalas, green chillies, vegetabls & cook in minimum ware.. Then add this masala.

    Red chilli powder is best avoided to maintain the white colour.
    I will post further photos.

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    methi mutter malai.jpg

    malai kofta.jpg
     
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