Step By Step photos for Miscellaneous!

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Oct 23, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mango Thokku - side dish for all dishes

    This can be done very spicy with really sour mangoes or less spicy with less sour mangoes. I am giving a general method because it depends on the mango you choose. But the method is the same & the variation is only in the spice level.

    Roast 2 tsp methi seeds dry, till the colour changes & powder with 2 tsp hing powder.

    Always, powder crystal salt & use if you want to keep the pickle over a length of time. Otherwise use table salt. Remember, table salt is slightly sharper than crystal salt

    Best choice is to make pickle masala & use whenever necessary.

    Spicy thokku:

    This can be made really hot. In Chennai we can buy thokku mangoes. Wherever you are, buy the sour variety which is totally unripe. Even if it has just started ripening, the pickle will not last long. Wash, peel & grate the mangoes.

    Grated mango - 3 cups

    Red chilli powder - 3 tbsp ( spice level is one’s choice )

    Salt, haldi, hing-methi powder

    Gingelly oil - ½ cup

    Mustard seeds - 1 tsp

    Take a heavy pan, add oil & heat. Temper mustard seeds, then add grated mangoes & haldi. Cover & cook on a medium flame. If the mangoes are fresh, they will cook very fast. Keep a watch by opening the lid & stirring the contents.
    When well cooked, remove from stove, mash well with a potato masher & return to the stove. Add salt & masala. Continue to cook on a medium flame till all ingredients blend well & the whole mixture forms a mass.
    If the mangoes are very sour, jaggery cannot be added. Otherwise, when thokku is prepared with less sour mangoes, less chilli powder is added & jaggery is added towards the end to give a sweet & sour taste. This is optional. After jaggery is added cook till it blends well.

    Since mangoes are seasonal, extra thokku prepared can be stored in ziplock covers in the freezer & used later. But make sure to add enough oil, since oil preserves it.

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    Last edited: May 29, 2010
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bombay Chutney - a very quick side-dish for idli, dosais & chappathis as well!

    This is the Pitle of Maharashtra.

    Bombay Chutney - a very quick side-dish for idli, dosais & chappathis as well!

    This is an old time recipe, which can be prepared in exactly 10 mts !
    Some prefer to make it without tomatoes - the choice is yours. In that case, add little lime juice after removing from the flame.

    Big onion - 1, chopped fine
    Tomato - 1 big, chopped fine (optional)
    Green chillies - 2,3, chopped into thin rounds
    Ginger - 1 “ chopped fine
    Besan - 1 tbsp
    Water - 1 cup
    Salt, haldi
    To temper:
    Oil - 2 tsp
    Mustard seeds - 1 tsp
    Urad dhal - 2 tsp
    Gram dhal - 2 tsp
    Curry leaves - few
    Heat oil & temper as given.
    When the dhals become brown, add onions, green chillies & ginger
    Fry till the onions become transparent.
    Next, add tomatoes & fry till slightly pulpy.
    Mix water with besan, salt, haldi & keep ready.
    Add this, stirring well to prevent lump formation.
    Boil till the mixture “shines”.
    Remove & serve hot.
    Addition of coriander leaves & lime juice is optional.

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    Last edited: Dec 20, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Ginger Preserve (Inji Morabba) - Don't we all love it??

    Select tender firm ginger, free from fibres. This is very important.
    Peel & cut horizontally into ¼ “ (or less) pieces.
    Chopped ginger - 1 cup
    Sugar - 2 cups
    Water - 4 cups
    Lime juice - 1 tsp
    Take the ginger in a cloth and tie the cloth.
    In a pressure cooker take 2 cups of water & immerse this inside.
    Pressurise for 10 mts after the first whistle comes.
    Cool, open & take out the cooked pieces.
    Heat water & sugar till it boils.
    Add 1 tbsp mik & boil for a few mtes.
    Dirt will collect & float on the top.
    Strain & use the clear syrup.
    When it boils, add ginger pieces & lime juice.
    Continue boiling till one-string is reached.
    Switch off.
    Cool & preserve in a bottle with syrup just enough to soak it.
    Keep the ginger pieces immersed in syrup for 3 days to soak well.
    Drain well & dry in shade the ginger pieces.
    After a few hours, roll them in sugar.

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    Last edited: Dec 20, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Instant Sambar - Dhal incorporated, please!

    This looks like an answer to a “harried” housewife who wants to make sambar in 10 mts flat, when there is no cooked dhal ready.
    This powder can be stocked and sambar made:
    With tamarind + tomatoes
    With tamarind alone
    With tomatoes alone
    With or without onions.
    The proportion is 1 tbsp powder for every cup (200ml) of water – can be a mixture of tamarind paste + water.
    Salt need not be added separately, except when boiling the vegetables to be added.
    Boil vegetables separately with very little salt, add powder & tamarind water, stir till it boils, simmer for 5 mts & the sambar is ready.
    Add coriander leaves, temper in oil – mustard seeds, red chillies (optional) & curry leaves OR mustard seeds and 3 in 1 powder.
    Fry lightly on a dry kadai, each of the following separately

    Tur dhal - 1 ½ cups
    Dhaniya - ¾ cup
    Gram dhal, raw rice, salt - each ¼ cup
    Pepper, methi & mustard seeds - each 1 tsp

    In ½ tsp oil, fry on a low fire

    Red chilli powder - ¼ cup

    Haldi & hing - 1 tsp each

    Mix all fried ingredients & powder fine in the mixi. Sieve with a rava sieve. Sore airtight & use.

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    Last edited: Dec 20, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Instant Rasam Powder - If sambar is posted, can rasam be far behind???

    This also incorporates dhal. All that have to be added are tamarind & tomatoes.
    The advantage is, you can make as less as 1 cup of rasam.

    For powder:

    Tur dhal - ¼ cup, level

    Dhaniya - ¼ cup, heaped

    Red chilli powder - ¼ cup, level

    Pepper - 2 tsp

    Jeera - 2 tsp

    Salt - ¼ cup

    Hing powder - 2 ts

    Haldi - 1 tsp

    In a kadai, take ¼ tsp of oil & lightly fry red chilli powder
    Remove & add all other ingredients, except hing and haldi.

    Fry lightly till thoroughly hot & finally add hing & haldi.

    Switch off & cool.

    Grind in the mixi & sieve in rava salladai

    For rasam:
    For 2 cups of rasam, 1 tbsp powder is necessary.

    Liquidise 1 tsp tamarind paste (more to taste) + 1 medium tomato.
    Add water to make up to 2 cups & add 1 tbsp rasam powder.

    Keep this in a vessel inside a pressurepan or cooker.

    Cook for just one whistle.

    Cool, open & temper.

    Garnish with coriander leaves.

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    Last edited: Dec 20, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Instant Poricha Kootu/Kuzambu - an amazing one whistle recipe!!

    A late elderly friend of mine, an authentic Thirunelveli DIL, shared this recipe with me 30 yrs back!
    Vegetables boiled with this powder +water gives tasty poricha kuzambu or kootu.
    For kootu add less waterand kuzambu more. Optionally, 1 tbsp of coconut ground with ¼ tsp of jeera can be added at the end.
    Roast to golden colour one by one
    Tur dhal - 1 cup
    Moong dhal - ½ cup
    Urad dhal - ¼ cup
    Roast in ¼ tsp oil & remove
    Red chilli powder - ¼ cup
    Raoast lightly
    Pepper - 2 tsp
    Cool all the roasted ingredients & powder. Sieve in rava sieve.
    For 2 cups of chopped vegetables, add 2 cups of water + 4 tsp powder + salt .
    The consistency is your choice. You can increase or decrease powder & water, to taste.

    Cook directly in a pressure pan for one whistle & cool.

    Open, mix well & temper mustard seeds & urad dhal, curry leaves in 1 tsp oil.

    The vegetables like greens, white pumpkin etc will require less water.
    You can try With:
    Chow chow
    White pumpkin
    Brinjal
    Snake gourd ( I tried)
    Avarakkai
    Cabbage-peas (tried)
    Broccoli-peas (tried)
    Greens
    Drumstick
    Ridge gourd.
    You can combine 2,3 vegetables also.

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    Last edited: Dec 20, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    How to make Pulikachal? - step by step photos.

    Simple recipe{
    Tamarind - size of a medium orange

    Methi seeds - 1 tsp

    Red chillies - 10-12 ( or to taste)

    Hing - 1 heaped tsp

    Urad dhal - 1 tbsp

    Whole black channa (small size) - ¼ cup – can substitute gram dhal

    Mustard seeds - 2 tsp

    Groundnuts - 2 tbsp ( optional)

    Salt, haldi

    Gingelly oil - 4 tbsp

    To tamarind add 1 cup of warm water, take a thick extract & strain.

    Soak dhals for 1 hr & drain completely.

    Cut chillies into small pieces.

    Lightly dry roast methi seeds & powder with hing.

    Heat 2 tbsp oil in a heavy vessel, temper mustard seeds & red chillies first.

    Then add dhals & fry till they become dry, add haldi, salt & tamarind extract.

    Boil the mixture on a medium flame.

    When the “ sauce consistency “ is reached, add methi-hing powder, mix & remove.

    Heat the remaining oil, add groundnuts & add to the above.

    If you add 4 tbsp oil in the beginning, the mixture will splash all over, when boiling.

    So I always add half the oil, after removing from the flame.

    When mixing with rice, add fresh curry leaves (raw) for a good flavour & some extra raw oil.

    A little extra salt, if required may be added.

    I usually crush the red chillies with hand when mixing with rice & throw away so that there may not be many red chillies to pick out, while serving – ofcourse, this, again is personal preference.

    This amount is sufficient for ½ kg rice.

    This can be used for sevai, rice sticks, aval etc.


    Illustrated here:
    Tamarind - orange size ( or 4 tbsp tamarind paste )
    Jaggery - lemon size
    Salt , haldi
    Roast in 1 tsp oil & powder;
    Gram dhal - 3 tsp
    Udad dhal - 3 tsp
    Red chillies - 10
    Hing powder - 1tsp
    Roast dry each separately & powder with above:
    Seasame seeds - 2 tsp
    Grated coconut - 4 tbsp
    To temper in the beginning:
    Oil - ½ cup
    Gram dhal - 3 tsp
    Udad dhal - 3 tsp
    Red chillies - 10
    Mustard seeds - 1 tsp
    Methi seeds - ½ tsp
    Curry leaves - few
    To temper at the end:
    Roasted peanuts - ½ cup ( more or less is optional )
    Cashewnuts - 10 (break into two )

    Normally, I fry cashews, panuts & set them aside, for convenience.

    Temper - I fine-chop the red chillies for easy use in puliyodarai.

    Since the mixture splashes, keep it covered with antisplash.

    Finally add the garnish.

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    Last edited: Dec 20, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sunkist (fresh orange) Jam (1) - best with toast for breakfast.

    Good sized oranges - 6

    Sugar - 2 ½ - 3 cups

    Lime juice - 1 tbsp

    The peel of one orange cut into very fine strips ( excluding white portion).

    Peel & pith the oranges.

    Break up the oranges (not the peel) into bits & put the pieces in a flat & wide-mouthed vessel.

    Add the shredded peel & ½ cup of water & put on fire.

    After about 5 mts, add the sugar & keep stirring till sugar dissolves.

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    Last edited: Dec 20, 2009
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sunkist Fresh Orange) Jam (2)

    Next add the orange pieces.
    Lower the heat & let it simmer, stirring from time to time.
    When it thickens, see that it does not get burnt.

    Add the juice of the lemon & stir till the jam sets & turns into golden colour.

    A tsp taken in a plate will, on cooling, wrinkle slightly.

    It takes (about) 30 mts for the jam to set after the sugar starts boiling.

    Remove & immediately pour into clean glass jars.

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    Last edited: Dec 20, 2009
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Methi-Tomato Chutney - Super taste!! Do try!!

    Buy fresh methi leaves, pick, clean & wash. Spread on a cloth till dry.
    Methi leaves - 2 cups

    Tomatoes - 2, medium, chopped

    Coconut - 2 tbsp

    Ginger - 1-2”

    Salt

    Oil - 3 tsp

    Red chillies - 3-4

    Gram dhal - 1 tbsp

    Hing - ½ tsp.

    Fry methi leaves first in tsp oil, till they shrink completely & remove.

    Add the remaining oil & add red chillies, gram dhal & hing.
    When roasted, add tomatoes & fry well.

    Next add ginger & coconut.

    Fry lightly, remove & cool.

    Grind with salt & fried methi leaves.

    This is good with rotis, bread, tiffins & white rice-ghee.

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    Last edited: Dec 20, 2009
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