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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    Breakfast Sundae-1 - makes a filling, healthy breakfast.

    Arrange in order

    Museli cooked in water + milk

    pineapple crush

    Water melons

    black currant crush

    papaya

    yoghurt

    kiwi crush

    dry fruits - walnut & apricots.

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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Penne Pasta with Punjabi Gravy - interesting fusion!!

    I used whole wheat penne for this & served with home made French bread.

    Brown gravy:

    Finely slice 3 onions, deep fry to golden colour & grind to a paste

    Blanche & puree 3 big tomatoes.

    Soak 2 tbsp cashews+1 tbsp lkhuslkhus & grind to a paste.

    Heat Oil - 2 tbsp & saute

    Onion paste

    Tomato paste

    Cashew-khuskhus paste

    red chilli powder - 1 tsp

    Garam masala - ½ tsp

    Salt & little sugar.

    Blend & keep ready.

    Boil 1 ½ cups of pasta & keep ready, refreshed & oiled lightly.

    Heat butter/olive oil - 1 tbsp & add

    Finely chopped garlic - 1 tbsp

    Boiled penne

    Salt - little

    Paprika & oregano - each ½ tsp

    Blanched baby corn / red capsicum juliennes

    When sauted, add the gravy & ½ cup of water.

    Simmer to blend well

    Sprinkle ½ cup grated cheese.

    Serve with French bread / garlic bread

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Re: Chitvish Recipes - Post your comments here (part 4)

    Vegetable and Dhal Masala - unusual and exotic taste.

    I bought nakeshwar, kalpasi & maratti moggu in Nattu marundu kadai. Try to buy them; if not,you have no choice but to omit them.

    This can be used for all vegetable sabjis, dhals etc and is specially good for cauliflower.

    Roast each of the following ingredients individually in a dry tava till aroma comes. Cool & powder in the mixi.

    Red chillies - 250 gms

    Dhaniya - 250 gms

    Bay leaves - a handful

    Pepper - 50 gms

    Khuskhus - 50gms

    Nakeshwar - 50 gms

    Shahjeera - 50 gms

    Big cardamom - 8-10

    Cinnamon - 5 gms

    Cloves - 5 gms

    Saunf - 5 gms

    Pathar ke phool - 6 heaped tbsp (kalpasi – blackstone flower)

    Copra - ½ cup (optional) – I normally don’t add.

    Hing - 1 tbsp

    Haldi - 1 tbsp

    Sabji:

    Cut vegetables into small cubes(3 cups) & cook with 2 diceed tomatoes + minimum water, till soft.

    Add salt and 1 tbsp masala.

    Simmer & cook till well blended and the vegetables absorb the flavor of the masala.

    Garnish with coriander leaves.

    You can try without adding tomatoes, as a dry masala etc. Use your imagination.


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