1) The document provides recipes for several Indian breads and snacks, including garlic naan, sprouted moong stuffed paratha, roti pita, apam yogurt, and begedil ikan.
2) The garlic naan recipe calls for whole wheat flour, soya flour, curds, baking soda, chopped garlic, oil and salt. The dough is kneaded and cooked inside an oiled pressure cooker.
3) The sprouted moong stuffed paratha recipe stuffs a whole wheat dough with a filling of boiled sprouted moong, paneer, spices and herbs. The stuffed dough is rolled and fried on a pan.
1) The document provides recipes for several Indian breads and snacks, including garlic naan, sprouted moong stuffed paratha, roti pita, apam yogurt, and begedil ikan.
2) The garlic naan recipe calls for whole wheat flour, soya flour, curds, baking soda, chopped garlic, oil and salt. The dough is kneaded and cooked inside an oiled pressure cooker.
3) The sprouted moong stuffed paratha recipe stuffs a whole wheat dough with a filling of boiled sprouted moong, paneer, spices and herbs. The stuffed dough is rolled and fried on a pan.
1) The document provides recipes for several Indian breads and snacks, including garlic naan, sprouted moong stuffed paratha, roti pita, apam yogurt, and begedil ikan.
2) The garlic naan recipe calls for whole wheat flour, soya flour, curds, baking soda, chopped garlic, oil and salt. The dough is kneaded and cooked inside an oiled pressure cooker.
3) The sprouted moong stuffed paratha recipe stuffs a whole wheat dough with a filling of boiled sprouted moong, paneer, spices and herbs. The stuffed dough is rolled and fried on a pan.
Posted by Eruchi on Aug - 1 - 2013 under Rotis / Parathas
Ingredients 1 cup whole wheat flour (gehun ka atta) 1/4 cup soya flour 1/4 cup low fat curds (dahi) 1/8 tsp soda bi-carb 1 tbsp garlic (lehsun), finely chopped 1 tsp oil 1/2 tsp salt
Cuisine: Indian Cooking time: 15 mins Serving: 2 people Method: Combine all the ingredients and knead into a soft dough using enough water. Knead well (approx. 4 to 5 minutes). Wrap the dough in a wet muslin cloth and leave aside for 45 minutes. Divide the dough into 8 equal portions and roll out each portion into a circle of 100 mm. (4) diameter. Grease the insides of a pressure cooker very lightly with oil. Remove the lid of the pressure cooker and heat it upside down over an open flame. Apply a little water on one side of each naan and stick the wet side of the naan around the inside of the pressure cooker. Cook till you find brown spots on the naan and see to it that naan is easily removed from the sides of the pressure cooker. You additionally stick 4 naans at a time on the inside of the pressure cooker. Serve hot.
Sprout Stuffed Paratha Posted by Eruchi on Aug - 1 - 2013 under Rotis / Parathas Ingredients For the filling: 250 gms sprouted moong (whole green gram) 50 gms paneer (cottage cheese) 1/2 tsp salt 1/2 tsp chilli powder 1 green chilli, chopped 1 tsp coriander (dhania) For the dough: whole wheat flour (gehun ka atta) . Salt to taste. 1 tbsp Ghee .
Cuisine: Indian Cooking time: 15 mins Serving: 2 people Method: Knead a soft dough by adding wheat flour, salt and ghee. If necessary add water. For the filling: Boil sprout in a pan for 10 min so as to tender. Add mashed panner , salt , red chili , green chilli and coriander to the boiled sprouts and mix well. How to proceed: Divide the dough into 6 portions. Roll each ball out slightly, dust in flour, then stuff with some mixture of filling. Wrap dough around the filling and seal. Roll out stuffed dough into a thin circle. Heat a non stick pan. Place the paratha and dry cook the paratha on both sides till brown spots appear, and then add 1 teaspoon oil or ghee to fry the paratha. Repeat the same with the rest.
Roti pita
Bahan-bahan ( 8 biji ) 200g tepung roti 50g tepung gandum 150g air 5g gula 5g garam 15g olive oil/minyak masak 2.5g dry yeast Cara-cara 1. Masukkan semua bahan-bahan ke dalam bread maker. On kan.. tunggu siap. 2. Keluarkan dari breadmaker. Tumbuk-tumbuk untuk keluarkan angin. Bahagikan adunan kepada 8. Buat bentuk bulat. Rehatkan selama 10 minit. 3. Letakkan sedikit tepung di atas papan pencanai. Ambik satu adunan tadi. Canaikan biar jadi leper.. saiznya lebih kurang 13cm. 4. Bila nampak dah naik sikit. Boleh bakar dalam oven pada suhu 230 degree selama 4 minit 5. *** Kalau uli dengan tangan. Guna air suam atau 40C. Adunan ni lembik sket.. jangan tambah tepung. Bila dah siap uli.. penaikkan sehingga 2 kali ganda. Lepas tu bolehlah ikut cara no.2 dan seterusnya.
Apam yogurt
Bahan-bahan ( 8 biji ) 2 biji telur 50g gula 100g plain yogurt sedikit esen vanila 1 sudu besar minyak masak 150g tepung gandum 2 sudu kecil baking powder Cara-cara 1. Pukul telur dengan gula sehingga kembang 2. Masukkan yogurt, minyak masak dan esen vanila, pukul lagi 3. Kemudian masukkan tepung yang telah diayak dengan baking powder. Kacau sehingga sebati 4. Ceduk masukkan ke dalam acuan yang sesuai. 5. Akhir sekali kukus sehingga masak selama 20-25 minit
Begedil Ikan
Bahan-bahan ( 8 biji ) 400gm kentang - dipotong 4 memanjang 2 ekor ikan ikan goreng - ambil isinya dan ditumbuk/kisar sedikit 1 sdb udang kering - kisar halus 1 sdk serbuk lada sulah 1/2 sdk garam segenggam bawang goreng - tumbuk/ramas sedikit sedikit daun sup - dipotong halus 1 biji telur (untuk menggoreng) Cara-cara 1. Goreng kentang sehingga masak/garing. Setelah itu, angkat, toskan minyak dan terus lenyek lumat kentang tersebut. Jgn tunggu sehingga kentang sejuk kerana kentang akan mengeras dan susah untuk dilenyek. 2. Campurkan kesemua bahan lain (kecuali telur untuk menggoreng) dan gaul rata. 3. Bentukkan seperti bebola, kemudian leperkan sedikit. 4. Celup di dalam telur sebelum digoreng. 5. Goreng pada minyak 3/4 tenggelam. Goreng kira-kira telur yang menyaluti bergedil ini masak/garing sahaja. 6. P/S: Jgn gunakan api yang terlalu kecil ketika menggoreng kerana ini akan menyebabkan bergedil serap terlalu banyak minyak.
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