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Saturday, October 9, 2010

Making of Pooris (31st Serv)

Dear Women of the House,

You know what the name puri comes from the Sanskrit word पूरिका (pūrikā)? Yeah! It is true. "Puri" is most commonly served at breakfast. It is also served at special or ceremonial functions, as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

PooriI think all you have to serve this crispy, golden bread with any dish - vegetarian or otherwise - and your favorite pickle. The perfect Poori is pale golden in color and puffed up almost like a ball!

Ingredients:

Atta - 1 cup
Water - 1 cup or 1/2 cup water and 1/2 cup milk
Maida - 1 cup
Salt - 1 tsp
Bland Oil for deep frying - 1 cup

Method to make Pooris:

Using all the ingredients except the oil, make a dough in exactly the same way as for chapattis. Knead well and allow to rest for at least an hour.

Knead the dough briefly and divide into portions about the same size as for chapattis, and roll out.

Since pooris cook faster than other rotis, it is often suggested that you roll them all out before you start cooking them. But they have to be kept separate, which means that on top of each one as you roll it out you must put a piece of clean paper, foil or plastic film. If you do this ahead of time (e.g. before the arrival of guests), cover the whole arrangement with a barely damp cloth to prevent them drying out.

Pour the oil into a medium sized kadhai, to fill it to a depth of 3-5 cm. Set the pan on medium heat, and let the oil get really hot - it should be just short of smoking. Lower a poori gently into the hot oil with the help of a spatula or slotted spoon. It will sink at first, then, as it rises, keep pushing it down into the oil with small quick strokes. Within a few seconds it will puff out, and the underside will have turned golden brown. Turn it over and cook for a few seconds more till other side turns gold.

Lift out and place on a plate lined with absorbent paper to blot up excess oil. When the next poori is ready to be blotted, put the first one into a serving basket lined with napkin over which you have placed a sheet of foil.

Note: Do not try to reheat pooris; just make as many as you think will be eaten at one time.

Variations: Add 2 tablespoon semolina to the flour when kneading the dough. The pooris would not be so soft, but the will stay puffed longer. Finally, the choice is yours.

So try it out!

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)
34. Notes To Remember While Making Chapattis - 1
35. Chapatti : A Map Of Australia - 2
36. Making of Chapatti : Another Technique - 3

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Making of Chapatti : Another Technique - 3

Dear Ladies of the House,

We have lot information to make chapattis till this time. Here I would like to explore one more technique to make chapattis.

It is another technique for the final cooking - instead of toasting it directly on the flame, turn it over once more on the tava, and with a clean kitchen cloth folded in to a pad, press down the sides with a gentle rotating movement. This should make it puff.

Chapatti or RotiEither way, put the chapatti straight into a dish, or better, a basket, lined with a clean napkin. Fold the napkin over it. Repeat the process, till all the chapattis are made.

Theoretically, the rolling out of each chapatti takes almost the same time as the previous chapatti is on the tava. It is not that easy in the beginning to get it all perfectly coordinated, but as you get practice, you may find that you get into a rhythm and have an assembly line going.

To Reheat Chapattis:

There is really not satisfactory method of reheating chapattis. Some writers recommend wrapping them in foil and reheating in the oven, but then they lose their crispness. In the toaster they get hard. The least unsatisfactory method, I find, is to toast them a second time briefly on the flame. It would not be as good as freshly made chapattis, bout one option is to make them in advance omitting the toasting process, which you can then do at the time of serving the meal.

If you like your chapattis spread with ghee or butter, it is easier to do this at the table than in the kitchen, where it becomes just one more process to cope with. Make sure that the fat is softened, or even melted, for easy spreading.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)
34. Notes To Remember While Making Chapattis - 1
35. Chapatti : A Map Of Australia - 2

Chapatti : A Map Of Australia - 2

Dearest housewives,

It happens often while making chapatti at the first time that unknowingly you make a map-of-Australia. I think this is common and everyone got such type of experience. After making a dough (A flour mixture stiff enough to knead or roll) now you are ready to make fine chapatti.

ChapattiNow you have roll it out, turning it as you do so, with the aim of achieving as near as you can to a perfect circle. Never mind if your first efforts look like the map of Australia; you will learn by doing (and in any case there is no reason why a map-of-Australia-shaped chapatti should not taste perfectly fine).

When the dough is rolled out as thin as you can reasonably get it, to a diameter of 12-14 cm, test the heat of the tava. A drop of water flicked onto it should jump and evaporate instantly. Now pick up the chapatti carefully, peeling if off the working surface, and toss it gently from palm to palm to get rid of any dry atta that may still be sticking to it. Lay it flat on the tava, and start rolling out the next chapatti, all the time keeping an eye on the tava.

When you see the upper surface beginning to look dry and slightly blistered, about 30 seconds, turn it over with flat-bladed tongs. The underside should also have a blistered appearance, and some golden patches. Give it another 30 seconds, then take the tava off the heat, and using the tongs, put the chapatti, first side down, directly on the flame. It should puff up immediately. Turn it over (leaving it for a few seconds on the flame if you like a slightly burnt taste to your chapattis); then take it off the fire.

Just keep in mind above information while making chapattis.

In next article we will see another technique to make finest chapatti.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)
17. My Kitchen : Mango Mousse (17th Serv)
18. Sukadi : The Nutritious Food you never forget! (18th Serv)
19. Breakfast : The Good Habit for everyone!
20. Bohri’s Delicious Servings: Sheer Khurma (19th Serv)
21. Bohri’s Paya (20th Serv)
22. Breakfast : The Belly Rules the Mind
23. Shrimp Stuffed Papaya (21st Serv)
24. Hakka Noodles: A Nutritious Recipe (22nd Serv)
25. Mixed Vegetable Soup (24th Serv)
26. Kolhapur Special Misal Pav : Spicy Curry With Bread (25th Serv)
27. Salad Wrap (26th Serv)
28. Omelette with Sprouts and sev (27th Serv)
29. Chicken Curry (28th Serv) : Sunday Special Night
30. How To Make Crab Curry? (29th Serv)
31. Common Tips while making rice - 1
32. Roti : My Views From Kitchen
33. Making of Chapattis (30th Serv)
34. Notes To Remember While Making Chapattis - 1