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Hi R,
I took 1/2 cup of Dal.It wasn't at flowing consistency at first also.As u said it was like a semi solid sambar sadham..is that correct?
For bisibelabath,It will be in flowing consisteny at first but after a couple of hours it will thicken..do u know how to rectify that?
GVB
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Gvb, how was the texture? Was it soft?
In day today cooking, dont know how much you add water for a cup of rice. Accordingly, have to adjust. I pour 3 cups of water in day today cooking; hence, for the kitchidi or pongal, take approximately 4 1/2 to 5 cups of water so that, it will not be very thick even after 12 hrs. of time.
Transfer immediately to another vessel so that it will not get hard becoz of the vessel's heat which you cooked already which is one reason to become hard. More or less like payasam consistency after cooking.
At the worst case, you have to sprinkle some hot water, stir for some time on the stove which is the last option. If you follow this qty of water, definitely, that situation will not arise.
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I use 2 cups of water when i normally cook rice.I don't usually transfer it to another vessel ..I'll try it and also add some more water.Thanx for ur suggestions.Do bisibelabath stays the same at the end of the day for u ?
GVB
I forgot to tell u ..When i opened the cooker i cud still see the grains..It wasn't like Pongal..But the taste was really great..I gave some to my friend also.She liked it too. :)
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Could be lack of water or lesser soaking time or cooking time; if you fry in particulary which have mentioned it will come more softer than the normal cooking. Imagine that my 2 + yrs old daughter is also taking that kitchidi! That soft.
that is one of the reason, I always dry fry rice and dal even for ven pongal too.
It will not stay like that; at the same time, it will not very thick as you mentioned. However, you change the vessel, it will get thicker, but atleast, will take some time. Not as fast as you keep in the same vessel as u cooked.
The same kitchidi can be prepared with thoor dal too which is also a yummier one. Will post it later..
Point to note:
Not only for kitchidi, for any rice/dal mixture, if you see any grains, sprinkle some water say 1/2 or 1 cup of water depending on the status of the mixture, pressure cook for a whistle and sim for 10 to 15 mts. In this way, it will become soft. Even for pulav, this will work out which tried.
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Here a couple of recipes are coming from the collection of SUN...
Palak paneer:(Chef Dhanalakshmi's version):
Palak greens 2 bundles
onion 2
green chillies 4
paneer 200 g raw and cubical pieces
tomato 3
garlic 5 flakes
jeera 2 tsp
chilli powder 1/2 tsp
salt
Cook greens, jeera and green chillies with limited amt of salt and water.
Heat oil, add jeera, cut garlic flakes, onion and saute well. Once done, add chilli powder and cut tomato. When the tomato's raw smell goes off, add cut paneer(non-fried) and saute well till the paneer has got mixed up with the gravy mixture.
Now, back to greens-grind the cooked one and mix with the gravy mixture. Add little water and mix. check for salt too.
Since the greens has already cooked, dont have to cook again in the final stage. Just a couple of mts will do.
Points to note:
This version is really good which tried. But, importantly, in order to get the hotel color, have to be careful with the palak quantity. Otherwise, the proper color(orangish) will not come though the taste will be decent and will end up in pure green palak paneer.
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Before I introduce this recipe, a few points to all of you. Most of the people knows about this simple maida biscuit or we say beda or sweet shankerpalla. This is more or less like that except for it does not belongs to a sweet, but with extra savories.
When I made this at home, both of my kids had a competition in finishing; my daughter who loves sweet only was also participating with a full of interest. Enough of this..dig out the recipe..
Maida crisps:
Maida 1 cup
onion 2
red chilli powder 1 tsp
cashew 5
ginger a small bit
green chillies 2
baking soda 1/2 tsp
curry & coriander leaves
hot oil to mix with the flour 3 spoons
oil and salt
In a bowl, add everything together and also heat vanali with the oil. Once hot, take 3 spoons of oil and mix with the flour mixture.
While adding some water, be careful since the dough has to be little dry, not like pakoda dough texture; at the same time, not like chappathi dough either.
You can put directly small pieces from the dough into the oil; instead, applying this method will be better.
Take a big ball from the dough. Grease chappathi stone and rolling pin slightly with the spray. Put the dough on it, use rolling pin to flatten it into medium chappathi. Put vertical and horizontal lines with knife.
While pouring in the oil, take the pieces out and press it with yr thumb slightly and put the same. To get a crispier one, the maida crisps should occupy the oil completely. Let the flame be at high and in the middle, change into medium and take it out once the sound completely disappears.
Tastiest snack is ready.
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Butter biscuits
Does anyone know how to make small white (butter) biscuits that we get in bakeries?
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yes..i too looking for butter biscuit and varuki(plain or ooty varuki) for long time.
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Hi R
Prepared "pudina kuzhambu" today.It is awesome.A must try recipe..
Arumai!
Keep up your great work.. and do post more interesting recipes.
Regards
Sowmya :D
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butter biscuit recipe..
Hi padmasini,Kavitha
This recipe was posted by CI long back and I got the same from our friend Inimai.Here is the recipe you are looking for..
Benne biscuit:
Ingredients:
Maida - 200 gms
Butter or ghee - 100 gms
Powdered sugar - 100 gms
cardamom powder - 1/2 tsp
nutmeg powder - 1/4 tsp
Fresh thick curds - 1 tsp
soda bi-carb - 1/4 tsp
saffron powdered - 1/4 tsp (if you put few strands, that is enough)
milk - 1 tsp (alternately u can dissolve strands of saffron in this milk and use it)
Method:
1. Sieve the flour.
2. Cream the ghee/butter and sugar very well until they are creamy.
3. Add the spice powders and cream again.
4. Dissolve the saffron in milk.
5. To the creamed mixture, add curds, soda bi-carb, and prepared saffron milk mixture. Mix well.
6. Add the flour and knead well. form small rounds with the dough.
8. Arrange on a greased baking sheet and bake in oven at 300 F for 25-30 minutes.
Note: These biscuits are not thin. They are sort of thick rounds which are depressed a little bit. If you want, you can sprinkle with nuts on the top and bake them too. Baking temperature may have to be altered depending on how thick you've made the biscuits. Also, do not keep the baking sheet on the bottom most rack in the oven.