Tips , tips , tips.

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

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  1. Sep 10, 2008 #381
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Hasita,
    Great!
    WOOOOOOOOOOOOOW!
    Wonderful!
    Now, you must teach me, how to attach the photos like you, knowing I am nowhere "computer savvy" like you!! :-(
    I have got Khasta kachori to post next in steps.
    Envelope paratha, a friend tells me, is also called Lifafa parathai in Delhi side.
    Yes, it can be made in whole wheat atta, if you can spread it very thin. But now, I have "no hand", my Tortilla roti maker will do it for me!!
    I wonder what made you try a Jain recipe??:idea
    Thanks a ton. Please PM nme about attaching the photos. You have diownloaded from my post & done it - you are a computer-genius! :)
    Love,
    Chithra.
     
    Chitvish, Sep 10, 2008
    Chitvish, Sep 10, 2008
    #381
  2. Sep 10, 2008 #382
    hasita

    hasita Bronze IL'ite

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    DEar Cm,
    Sure I will teach you how to do it, its no big deal. I am sending you a PM right now.

    I read an fb about the Jain paneer pulao and I had the ingredients, so chumma tried it .. esp. because DH will eat quietly whatever i make ;-)

    best,
    hasita
     
    hasita, Sep 10, 2008
    hasita, Sep 10, 2008
    #382
  3. Sep 15, 2008 #383
    chidambaripanyam

    chidambaripanyam Senior IL'ite

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    Tamarind Paste at home

    Dear Madam

    I have prepared Tamarind Paste and followed your preparation method 20 days back. Till date it is very nice and fresh.

    Daily i used to soak tamarind in water and take tamarind paste. Now i feel with your tamarind paste method we can use correct quantity of tamarind paste in cooking .Chances of using more tamarind paste is less.
    I strongly feel it is very handy and minimum waste.

    Those who have daily usage of tamarind paste can try and see how it will be handy.

    Thank you madam

    with best regards
     
    Last edited: Sep 15, 2008
    chidambaripanyam, Sep 15, 2008
    chidambaripanyam, Sep 15, 2008
    #383
  4. Sep 15, 2008 #384
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Re: Tamarind Paste at home

    Dear Chidambari,
    Yes, I too find it very economical & because tamarind is precooked, we cut down on the cooking time too!
    Thanks for the FB.
    Love,
    Chithra.
     
    Chitvish, Sep 15, 2008
    Chitvish, Sep 15, 2008
    #384
  5. Sep 16, 2008 #385
    aishu22

    aishu22 Gold IL'ite

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    Dearest Chithu,
    Well.. i wanted to get this tip for along time from you.. but i forget everytime...If idli was a super hit yesterday;dosa today was a disaster :-(...Dough was too good, but i "sodhapified" not keeping tava in required heat i think.:hide:

    Can you please gimme me some tips on how much heat to maintain for making dosa.I have a prestige non stick tava.
    Any tips to avoid stickiness?
    How to judge if the batter would give paper roast ones or only thick dosas..(this i ask because, sometimes i presume that i will come out like a paper roast, but will end up losing the entire dough to the sink for dosas will be teared all through).

    Sorry for asking toooo many questions.. please take your time to answer.
    Thanks Chithu :)
     
    aishu22, Sep 16, 2008
    aishu22, Sep 16, 2008
    #385
  6. Sep 16, 2008 #386
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Aish,
    Prestige non-stick tava is ideal for dosa.Splash a drop of water. If it evaporates, tava is ready. Spread it slowly round & round. For golden brown roast, I have given a separate recipe. Keep on medium heat throughout, gradually incresing & decreasing the heat to maintain. In non-stick, dosa should not stick generally. Get uniform thickness first, the aim for paper-roast. Proceed in steps.
    Love,
    Chithra.
     
    Chitvish, Sep 16, 2008
    Chitvish, Sep 16, 2008
    #386
  7. Sep 16, 2008 #387
    aishu22

    aishu22 Gold IL'ite

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    Chithu, my dearest,
    Reply at lightening speed....How could i thank you enough:bowdown.Well , i noted the tip you have given. Let me make dosas tomm. and will let you know the result.
     
    aishu22, Sep 16, 2008
    aishu22, Sep 16, 2008
    #387
  8. Sep 27, 2008 #388
    snowy

    snowy New IL'ite

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    Hi Mrs.Chitra,

    I am new to this forum and I stumbled into your thread while surfing for recipes to acompany the phulkas that I have started making for my husband who has recently been diagnosed as a diabetic.

    I really appreciate the time you have taken to make this thread a wealth of information.

    Thanks once again for sharing your time and recipes with all of us.

    Regards,
    Kalpana
     
    snowy, Sep 27, 2008
    snowy, Sep 27, 2008
    #388
  9. Oct 6, 2008 #389
    saraswatibhat

    saraswatibhat Senior IL'ite

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    Hi Chitra aunty,

    I tried making the curds using the tips given by you.It is become little watery.Is it because of the cold weather here?Aunty ,
    please provide your suggestions for making curds in very cold weather

    Thanks,
     
    saraswatibhat, Oct 6, 2008
    saraswatibhat, Oct 6, 2008
    #389
  10. Oct 7, 2008 #390
    Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Sara,
    The success of curd making depends mainly on the "starter curds".
    If you follow my tips completely, please get little starter curds from some friend & start again.
    Love,
    Chithra.


     
    Chitvish, Oct 7, 2008
    Chitvish, Oct 7, 2008
    #390
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