Tips , tips , tips.

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

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  1. sudhavnarasimhan

    sudhavnarasimhan Silver IL'ite

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    Dear Chitra,
    That was amazing....how did u manage to make such an extensive list..... en ponnuku seethanama , kodukalaam pol irukku! ha ha...these were my first thoughts.....how wonderful....and was looking at cosmetics, u have included everything ....so now under the grocery list we can think of things for beautifying oneself also... great .......you are rocking, young lady!:p
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Thanks for your compliment, Sudha !

    To tell you honestly, Ruby made this list some years back & we have been using it.
    Last month Meenaprakash asked me about this in this forum- so I decided to post it.
    பொண்ணுக்கு சீதனமாக, மாசா மாசம் அதிலே இருக்கிற சாமான்களெல்லாம் வாங்கி அனுப்பிடுங்கோ, அவளுக்கு சிரமமில்லாமல் இருக்கும்!
    Love & regards,
    Chithra.
     
  3. sudhavnarasimhan

    sudhavnarasimhan Silver IL'ite

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    Ha ha ha ah....what a suggestion! :idea:
    That is what i am doing now every weekend....not only buy but cook also for the week if possible.....so , no problem.... :tongue
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chappathi Kadi - you will start making extra chappathis !

    For this dish, any parota, stuffed or plain or left over phulkas can be used. This is an ideal way to use up left over chappathis & makes a good breakfast.

    Chappathis - 4

    Curds - 2 cups

    To temper:

    Oil - I tbsp

    Jeera - 1 tsp

    Green chillies - 3, 4 ( minced) or to taste

    Ginger, minced - 1 tbsp

    Hing - ¼ tsp

    Curry leaves - few

    Chopped coriander leaves - ! tbsp

    Cut the chappathis into bite sized pieces.

    Mix the curd & salt with very little water & keep ready.

    In a kadai, heat oil & temper as given.

    Finally add the chappathi pieces & fry for 2 mts.

    Add curd mixture, simmer for 2, 3 mts & switch off.

    Keep covered for a few mts till the chappathis ae soaked well.

    Garnish with coriander leaves & serve.
     

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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Drying Coriander Leaves:

    I plan to give MW rasam powder which includes tur dhal also & MW rasam. You cannot make a quicker rasam – infact, quicker than one whistle rasam. To incorporate coriander leaves in that, I suggest the following.

    Wash, clean and chop fresh coriander.

    Pat completely dry between two kitchen tissues.

    Spread on a steel plate – the plate has to be metal.

    Keep this over the voltage stabilizer for 2 days, covered with a net.

    It will become dry, but with flavour intact.

    Powder in a small mixi.

    I am not comfortable doing this in MW – you can try yourself.

    Curry leaf powder is given in MW method in
    http://www.indusladies.com/forums/showpost.php?p=2167&postcount=8
     
  6. aishu22

    aishu22 Gold IL'ite

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    Perfect Curd

    Hi Chithra,
    I have not yet involved myself in following your recipes... will do so shortly once in move out alone..
    But i was so much interested and thought i shud start implementing one by one. So the easiest one i found was how to make perfect curds..(my hubby likes thick sourless curds only).
    As given by you i followed your tips religiously and lo.......guess what i became so famous for making curd in a day...

    Thanks a ton chithra!!


    Best Regards,
    Aishu
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    So sweet, Aishu !

    I am happy you are making a beginning. Never underestimate making thick sourless curds - in many houses, it will be "loda loda" !
    Thanks for the F B. Keep in touch with every step !
    Love,
    Chithra.
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Morkuzambu Idli - a “super combo”, rather unusual !

    This dish is becoming popular in Chennai restaurants, now, very much. No vegetable is necessary for the kuzambu. But it is your choice if you plan to eat it with rice.
    It makes an ideal party dish which can be served at room temperature.

    Mini idlis - 20

    Medium sour curds - 1 cup

    Soak for 30 mts:

    Gram dhal - 2 tsp

    Red chillies - 2-3

    Jeera - ½ tsp

    And grind fine with


    Grated carrot - ½ cup

    Green chillies 2-3

    Tomatoes - 2, chopped ( sour ones are ideal, if available)

    Salt

    To temper:

    Oil - 1 tsp

    Mustard seeds - ½ tsp

    Methii seeds or powder - ¼ tsp

    Curry leaves - few

    Grind all ingredients to a fine paste & mix with 1 cup of water.

    Cook this on a low flame, stirring, till it thickens & is cooked.

    Add the churned curds, mix well.

    When it starts foaming, remove & add salt.

    Stir for a few mts & temper.

    Keep in a shallow bowl.

    Steam the idlis for a minute in MW or stove-top.

    Drop carefully in the kuzambu.

    It will soak well in 30 mts.

    IMG_0597.JPG
     
    Last edited: Apr 20, 2010
  9. indira78

    indira78 New IL'ite

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    hi mrs chitra,
    i am a new member.and today i have been reading all u'r tips and found them to be quite useful.whenever u have time pls keep on posting.very useful for people like us who r away frm home and just started to learn cooking.bye
    regards
    indira
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Indira !

    Welcome to Indusladies & this forum.
    It is nice to know that you find the tips useful & enjoy reading them. Please start trying recipes & you will become more & more confident.
    Thanks for your mail.
    Love,
    Chithra.
     
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