Talimpu.com Links » Gita's Kitchen

« Expand/Collapse

Gita's Kitchen

March 16, 2010
16:45
RAGI PAKORAS
» ‎ Gita's Kitchen
Normal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}
This is my version of ragi pakora and ragi vada recipes that I have been seeing in so many food blogs lately. I made pakoras my usual way except that I substituted ragi flour with besan. These pakoras were pretty interesting with a nice different color. They turned out real crispy and tasty. These were perfect for an evening snack with tea.

INGREDIENTS:
1. Ragi or millet flour, 1 cup.
2. Rice flour, 1 tablespoon.
3. Onions, small, 2.
4. Curry leaves, a handful.
5. Ginger-garlic paste, 1 teaspoon.
6. Chili powder, 1 teaspoon.
7. Asafetida, a pinch.
8. Salt as per taste.
9. Oil, 1 cup for deep frying.
PREPARATION:

Cut the onion into long thin strips. Chop the curry leaves into small pieces. Add the flours in a big bowl along with the salt and add the chopped onions, curry leaves, chili powder, asafetida, and ginger-garlic paste to the mixture. Mix everything well without water. Add a few drops of water and start kneading the mixture and add water slowly and keep mixing until the desired consistency is reached. The consistency should be that there should be just wet enough for flour to coat the onions. Heat a pot with a cup of oil. When the oil is hot enough, take some of the pakora mixture and put them slowly into the oil spreading the pakora mixture evenly throughout the oil. They will start to rise to the top once they get deep-fried after 5-7 minutes. Take them out of the oil, drain them on a paper towel and serve hot with tomato ketchup.
Gita's Kitchen
March 15, 2010
7:21
MANGO PACHADI WITH AGAVE NECTAR
» ‎ Gita's Kitchen
Normal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}
Mango pachadi is a true delicacy for us. Prepared with unripe mangoes and jaggery, this simple dish is such a relish with just rice and curd or rasam. I tried this pachadi with agave nectar from the request of a friend who was also cutting down her carbs. Initially I thought of adding honey with any sugar substitute for the pachadi but from the diabetic stand-point, though jaggery and honey are considered healthy and wholesome (these do not raise the triglycerides as compared to refined sugar for people with diabetics) but they are still on the high glycemic index range. High glycemic index foods generally raise the blood sugars quickly compared to their counterparts. Agave nectar is a natural sweetener with low glycemic index and the perfect substitute for honey or molasses. I felt this was perfect for this pachadi, moreover the taste of this mango pachadi was as close to the traditional dish made with jaggery. Dear friends, do try this dish with agave nectar and let me know how it turned out for you :)

INGREDIENTS:
1. Unripe mangoes, 2.
2. Agave nectar, any type, darker version gives a good color to the dish, ½ cup or more, depending upon sweetness.
3. Salt, a pinch.
4. Curry leaves, a handful.
5. Red chilies, 1-2.
6. Mustard seeds, ¼ teaspoon
PREPARATION:

Peel the skin off the mangoes and cut into small bite-size pieces. Heat a pan with some oil. Add the mustard seeds when the oil is hot and let them splutter. Then add the red chilies and curry leaves and fry for a few seconds. The chilies can be kept whole or broken according to heat preferences. Then add the mangoes along with salt and enough water to cover the mangoes and cook closed under medium flame for 10-12 minutes until the mangoes are cooked and tender. At this point, add the agave nectar and mix everything well. Cook for 5 more minutes and switch off the stove. Enjoy mango pachadi with any type rice varieties or chapathis.
Gita's Kitchen
March 13, 2010
19:53
ALMOND AND FIG MILK
» ‎ Gita's Kitchen

Normal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}
This recipe idea is from my husband. Badam (almond) milk is a very popular drink in my region. There are different versions of this drink. Usually the milk will be very thick with all the nuts and cream with a hint of cardamom flavor. I had a craving for this milk today, so I went in for a lighter version of badam milk using fat-free milk and Splenda instead of sugar. As I was blending this, my husband joined in and threw in some dried figs to the milk and hence the name “almond and fig milk”. This was really sweet, kind of a dessert for us after dinner. Here is my low-calorie, fiber-rich badam milk.

INGREDIENTS:

1. Almonds, ¼ cup.

2. Dried figs, ¼ cup.

3. Cardamom seeds, 2.

4. Fat-free milk, 2 cups. (Almond milk or soy milk can also be used here).

5. Sugar or any sweetener of choice, 2 tablespoons.

PREPARATION:

Soak the almonds for 3-4 hours and remove the skin. Crush the cardamom coarsely. Add all the ingredients in a blender and blend everything to a smooth mixture. This can be served as it is. To serve the milk hot, transfer the contents to a pot and cook for a few minutes until it comes to a boil. Once the milk comes to a boil, reduce the flame and let it simmer for a few more minutes and serve.

I am sending this to “Think beyond the usual - fruits” event organized by Nithu Bala

These are my other entries for the event:

Apple rasam

Cranberry rice

Cranbery Rasam

Onion and cranberry chutney

Apricot pachadi
Gita's Kitchen
March 12, 2010
6:50
BROWN RICE KUSKA
» ‎ Gita's Kitchen

Normal 0 false false false MicrosoftInternetExplorer4 st1:*{behavior:url(#ieooui) } /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}

Kuska is a type of plain briyani without veggies or meat. The rice is usually cooked in cooked in chicken broth along with the spices and served with a spicy side dish. There are different versions of kuska like adding coconut milk or yogurt. Preparing kuska with brown rice was a little bit challenging. When I tried this for the first time with my usual method of making briyani, the rice took a long time to cook and I was not satisfied with the overall taste. This time, I let the rice cook in the broth and then added it the briyani masalas and baked everything for sometime. This way the rice absorbed all the briyani flavors and tasted really great. Actually I got a double thumbs-up from my hubby for this kuska. I also made Vellore brinjal serwa for the first time and this has changed my husband into a brinjal convert. This is the first time he loved any brinjal dish, so I think I’ll be getting more requests for this combo from now on :) The brinjal serwa can be found at Malar or at or Viki .

INGREDIENTS:

1. Brown basmati rice, 1 cup.

2. Onions, medium-size, 3.

4. Tomatoes 2.

5. Green chilies, 1-2.

6. Ginger-garlic paste, 1 tablespoon.

7. Chili powder, 1 teaspoon.

8. Chopped mint leaves, ½ cup.

9. Curry leaves and cilantro for garnishing.

10. Cinnamon, 1 small stick.

11. Bay leaf, large, 1.

12. Cloves, 2.

13. Star anise, 1.

14. Cardamom, 2 pods.

15. Fennel seeds, 1 teaspoon.

16. Briyani masala powder, 1 teaspoon.

17. Chicken broth or vegetable broth for cooking the rice, 1 cup mixed with 1 cup of water. The broth can be store bought or homemade, even fat-free versions are available in the groceries.

18. Yogurt,1 tablespoon.

19. Salt as per taste.
20. Cashews, 1 tablespoon.

PREPARATION:

Wash the rice well and soak it for 30 minutes and cook the rice in the chicken or vegetable broth until the grains are fluffy. The rice can be cooked either in pressure cooker or microwave. If pressure cooker is used for cooking, cook the rice just up to 3 whistles. Let the rice cool. Meanwhile dice the onions and tomatoes finely. Heat a thick bottomed pan, with 2 tablespoons of oil. When the oil turns hot, add all the spices and cashews and let them fry for a minute. Then add the chopped onions and curry leaves and sauté them for a few minutes until the onions turn brown. Now add the chopped tomatoes, slit green chilies, ginger-garlic paste and keep sautéing until everything is blended. Add the chili powder, briyani masala, yogurt, and salt and let it cook for a few more minutes. When the mixture is well blended and good smell starts coming from the mixture, add the cooked brown rice, chopped mint and cilantro leaves, mix everything and lower the flame. Cook closed for 15 minutes under low flame and switch off the stove. Another method is at this stage, the contents can also be transferred to a baking dish and closed with an aluminum foil as tightly as possible and cooked in a preheated oven for 15 minutes at 350 degrees. Serve hot kuska with raita and any spicy vegetarian or non-vegetarian dishes and enjoy.

Gita's Kitchen
March 10, 2010
6:46
PESARATTU/ MOONG DHAL DOSA
» ‎ Gita's Kitchen

Normal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}
I am always on the lookout for healthy breakfast ideas other than our regular weekdays oatmeal breakfast. On weekends, we have an elaborate breakfast like pongal, adais, and recently I started preparing pesarattu after seeing this is in many blogs. This is such a healthy breakfast and quick to prepare. When making adais, my grandma usually sautés some onions and then adds it to the adai batter. I did the same with the pesarattu batter. This version was really good. It smelled like onion dosas and the taste was just awesome. This time we had these with sambar and tomato thokku.

INGREDIENTS:

1. Green moong dhal/mung beans 1 cup.

2. Brown rice, a handful.

3. Ginger, a small piece.

4. Green chilies, 1-2.

5. Salt as per taste.

6. Cumin seeds, ½ teaspoon.

7. Small onions, 2.

PREPARATION:

Wash the rice and dhal and soak it for 3-4 hours. Grind it to a smooth batter along with ginger, green chilies, and salt. Meanwhile dice the onions very finely. Heat a small pan with some oil. When the oil is hot, add the cumin seeds and let it splutter. Then add the onions and sauté for a few minutes until the onions turn translucent. Add this mixture to the batter and mix well. To prepare the dosas, heat a flat cast iron pan or nonstick pan. Rub some oil on surface with a cloth or paper towel. When the surface of the pan is hot, take some batter in a ladle and pour it on the pan, and immediately spread it evenly with the help of a ladle. Add a little bit of oil on the corners if needed. After 1-2 minutes, flip the dosas to the other side and let it cook for another minute. Repeat the same with the reminder of the batter and serve hot pesarattu with any chutneys of choice.
Gita's Kitchen
March 08, 2010
14:29
APPLE RASAM
» ‎ Gita's Kitchen
Normal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}

I had bookmarked this rasam recipe a longtime back from Viki's blog. This turned out great. This rasam was kind of soup and both sweet and sour taste. I tweaked Viki’s recipe a little bit and grated the apples and added it to the rasam. I also used very little tamarind since I had used a tart granny smith apple and this added enough sourness to the rasam. The tamarind can be entirely omitted too if needed. This is my version of Viki's apple rasam.

INGREDIENTS:
1. Green apple or any tart apples,1.
2. Tamarind, very little, a small gooseberry sized ball. (optional).
3. Rasam powder (homemade or store bought). 1 teaspoon.
4. Asafetida, 1 pinch.
5. Mustard seeds, ½ teaspoon.
6. Cumin seeds, ½ teaspoon.
7. Red chilies, 2, (optional).
8. Garlic, 3 cloves.
9. Thalipu vadagam, ½ teaspoon, (optional).
10. Salt as per taste.
11. Curry leaves and chopped cilantro for garnishing.
PREPARATION:

Soak the tamarind in warm water for 15 minutes and extract thick juice from it. Grate the apples, dice the tomatoes finely, and crush the garlic coarsely. Heat a pot with a teaspoon of oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the cumin seeds, red chilies, and vadagam and fry for a few seconds. Now reduce the flame to low and add the diced tomatoes and crushed garlic and sauté for a few minutes until everything is well blended. Add the grated apples and let it cook for 5-10 minutes until the apples are cooked. Add 3 cups of water, salt, asafetida, and tamarind juice and let it come to a boil. Once it comes to a boil, add the rasam powder, curry leaves, and chopped cilantro. Mix everything just once and switch off the stove. Serve with rice and any spicy side dish.

Gita's Kitchen
March 04, 2010
15:22
POONDU OORUKAI/GARLIC PICKLE
» ‎ Gita's Kitchen

Normal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}

Homemade pickles are a great way to cut down sodium in diets. These are much better than the store-brought ones loaded with salt, preservatives, and oil. These days even a couple of weight loss programs recommend a low-sodium diet. If you are at a risk of getting diabetes or pre-diabetes or even if you have a stressful job, cutting down excess salt intake is also very important with along cutting down on refined foods. Lately, we have also been cutting down on sodium. I didn’t make any major changes in our diet except that we go for the unsalted version of nuts and chips and always look for the low-salt version of any foods we buy. I also started using sea salt instead of regular table salt for the past few months. Sea salt is a naturally low in sodium and moreover just a little of this can be added in places where larger amount of salt is used. The only thing I cannot control is our intake of pickles, especially my hubby’s :(….he needs to have pickle with every meal, so I started making pickles like garlic, tomato and mango pickle in batches and now we are having them instead of our usual ones. I saw some recipes for garlic pickles in a couple of sites and this is my own version of this pickle. I love this pickle with mixed rice varieties, particularly with briyanis.

INGREDIENTS:

1. Garlic cloves, around 10-12 if bigger cloves are used.

2. Sesame oil, ½ cup.

3. Sea salt, 1 teaspoon.

4. Chili powder or paprika powder, 2 teaspoons.

5. Mustard seeds, 1 teaspoon.

6. Lemon juice, ¼ cup.

7. Curry leaves, a spring.

8. Crushed jaggery, 1 teaspoon. (optional). The pickle tastes good even without the jaggery.

9. Asafetida, ¼ teaspoon.

To roast and grind:

1. Fenugreek seeds, 2 tablespoons.

2. Coriander seeds, 2 tablespoons.

3. Mustard seeds, 1 teaspoon.

PREPARATION:

Roast the ingredients given under the roast and grind category and grind everything into a smooth powder and keep aside. If bigger cloves of garlic are used, slice them into even pieces. Heat a pan with the sesame oil. Add the mustard seeds and let it splutter when the oil turns hot. Then reduce the flame and add the garlic, curry leaves, salt, all the ground powders, chili powder, salt, and asafetida and mix everything well. Let it cook for 10 minutes under low flame until the garlic is cooked. Then add the lemon juice and jaggery and cook for a few more minutes and switch off the stove. Transfer into airtight containers once cooled. This pickle can stay fresh for up to 3-4 weeks when stored in the refrigerator. It can be had as a side dish with rice, idlis, dosas, and chapathis.
Gita's Kitchen
March 03, 2010
8:53
SWEET AND SOUR NOODLE SOUP
» ‎ Gita's Kitchen

Normal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}

The temperature is still in the 30s and 40s for us here. Many of my friends like me feel like we’ve had enough of winter and snow. We are all waiting for spring and warm temperatures :) I still continue making soups for dinner. Soup is turning into sort of comfort food for us these days. Most of time, our dinner will be some of kind of soup and garlic bread. For those of who feel garlic bread is high in fat, you can make your own garlic bread with whole wheat Italian loaf or any crusty bread and low fat butter like Smart Balance or Promise Activ. I usually mix some garlic powder or garlic paste with Promise Activ butter and smear it over the bread and toast them for 10 minutes in the oven. This is so good with soup. Sometimes instead of making garlic bread, we used to dip the toasted plain bread in garlic-flavored olive or canola oil and have them with soup. A real treat for garlic lovers like us!

INGREDIENTS:

1. Whole wheat noodle rolls, 2. (or whole wheat spaghetti).

2. Small red onion, 1.

3. Mixed vegetables like cabbage, carrots, and peas, 1 cup.

4. Ginger-garlic paste, 1 teaspoon.

5. Soya sauce, 1 tablespoon.

6. Corn starch, 1 teaspoon.

7. Salt and pepper as per taste.

8. Honey or agave nectar, 1 teaspoon.

9. Chili sauce, ½ teaspoon. I used a regular Chinese chili sauce, it has some chili flakes in it. (can be increased according to taste).
10. Any dried herbs of choice, 1/2 teaspoon.

PREPARATION:

Dice the onions and other vegetables finely. Heat a pot with some oil. Add the onions and sauté for a few minutes once the oil turns oil. When the onions are translucent, add the ginger-garlic paste and the vegetables and sauté for a few more minutes. Mix the corn starch with ½ cup of water and add it the soup. Then add 4 cups of water along with the sauces, honey, dried herbs, salt, and pepper and let it come to a boil. Once the soup comes to a boil, add the noodles and let it cook for a few more minutes until the noodles are done (cooking times for the noodles varies according to package instructions) and serve hot.
Gita's Kitchen
March 01, 2010
17:52
MUSHROOM AND PEANUT FRY
» ‎ Gita's Kitchen
Normal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}

This is an interesting recipe, which came out from our love with peanuts. My hubby is crazy about peanuts that sometimes he adds peanuts to the side dishes as I keep cooking them. These even include dishes like upma and even cabbage and okra fry. As I cooking this curry, I saw some boiled peanuts from yesterday’s snack lying in the fridge. They immediately went into the mushroom fry and were relished until it was over :) If raw cashews are available, they can be added too. It will be just as divine!

INGREDIENTS:
1. Mushrooms, any type, 1 packet.
2. Red onions, medium-size, 2.
3. Cooked and deshelled peanuts, ½ cup.
4. Ginger-garlic paste, 1teaspoon.
5. Chili powder, 1 teaspoon.
6. Coriander powder, 2 teaspoons.
7. Garam masala (optional), ½ teaspoon.
8. Turmeric powder, ¼ teaspoon.
9. Fennel seeds, ¼ teaspoon.
10. Curry leaves and cilantro for garnishing.
11. Salt as per taste.
PREPARATION:

Dice the onions finely and slice the mushrooms thinly. Heat a pan with some oil. When the oil is hot enough, add the fennel seeds and fry for 2 seconds. Add the onions and curry leaves and sauté for a few minutes until the onions turn brown. Now add the ginger-garlic paste and keep sautéing until everything is well blended. Add all the powders and salt and mix everything well and cook for 5 minutes until the powders lose their raw smell. Now add the mushrooms and peanuts and keep cooking under medium flame. After 10 minutes, the mushrooms oozes out all the water and the dish will turn dry. Garnish with chopped cilantro and serve hot curry with rice or chapthis.

Gita's Kitchen
February 28, 2010
14:52
WHOLE WHEAT AND CORIANDER NAAN
» ‎ Gita's Kitchen

Normal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}

This recipe is for my sister. I tried explaining this recipe to her so many times and just grew tired :( My little sis though very smart is still not able to grasp when I say what she needs to do with the yeast when we talk over the phone. She too has a very good blog, do check her blog. It is an interesting blog overall. I am not including her blog link here since I didn’t ask her permission for this but she is sure to get mad after reading this and will post her comments here in the comments section. You can follow her link from there ;)

Coming on to the recipe, I am also a relatively newbie with rotis and naans. I make chapathis very often for lunch and sometimes naans made with whole wheat flour. I usually make naans on stove top rather than oven. I feel the naans turn out softer that way. I have used white whole wheat flour here. White whole wheat flour is good for baking, especially when mixed with yeast. This is the basic recipe I follow for making naan. I usually use milk for raising the yeast rather than adding sugar to warm water. This is healthy and the naans are also very soft when milk is added to the dough. For garlic and butter naans, I usually coat the naan with low-fat butter and sprinkle some crushed roasted garlic chips in the end.

INGREDIENTS:

1. White whole wheat flour, around 2 cups.

2. Yeast, 1-1/2 teaspoon.

3. Salt, ½ teaspoon.

4. Oil, 1 tablespoon.

5. Milk, 1 cup. (Nonfat milk too works perfect here).

5. Cilantro, ½ cup, chopped.

PREPARATION:

Warm the milk in microwave or stove top. The milk should just warm enough to the touch. Very hot liquid can kill the yeast and if cold liquid is used, the yeast will not raise. Add the yeast to the warm milk, mix it well, and lit it sit for 5 minutes. After 5 minutes, milk will appear frothy. Meanwhile mix the 1-1/2 cup of flour and salt together. Add the chopped cilantro and pour the milk over the flour and start mixing. Add extra flour if the dough is too sticky and then add a teaspoon of oil and knead the dough for 10 minutes. The dough should be soft and pliable. Add another teaspoon of oil on top of the dough, cover it with a wet cloth and let it sit for 1 hour. After 1 hour, the dough should have raised about half of its original size. Punch it down and knead for another 2 minutes. Then heat a flat-bottomed pan, and start rolling the dough into flat chapathis by taking small balls of the dough. When the pan is hot (it should on high heat), put on a rolled naan into the pan. Flip it after 10 seconds once bubbles start forming on the surface. Add a teaspoon of oil and flip it again after 10 seconds. Keep flipping the naan until it is well done on both sides. Then repeat the same procedure with the other rolled out naans. Serve hot with any curry. TBXGVFEEDPSX

Gita's Kitchen

← Fun and Food Hooked on Heat →

Talimpu.com Links » Gita's Kitchen

Feeds

Gita's Kitchen