Hawkins Futura Nonstick All-Purpose Pan, Инструкция по эксплуатации

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9
Breakfast Pan (Appachatty)
Maximum Preheating Time on medium heat: 2 minutes
Capacity: 0.9 Litre
Special Care: Do not soak the rosewood handles or knob in water; dry
them immediately after rinse. Do not put lid or pan in a dishwasher.
Suitable for:
•
Appam
•
Upma
•
Poha
•
Eggs
•
Alu Bhaji
•
Tadka
Recipes:
Appam (Rice and Coconut Milk Pancakes)
Yield: 10 appam
4 cups / 320 g
coconut
brown skin peeled,
grated
1
1
∕
4
cups / 300 ml hot water
1 cup / 200 g rice soaked 4 hours and drained
1
∕
4
cup / 60 ml
cooked rice
1
1
∕
2
tsp / 7.5 ml
sugar
1 tsp / 5 ml salt
1. To make coconut milk : Put 2 cups/160 g coconut and hot
water in a mixer-blender/grinder and mix the mixture about
3 minutes. Place muslin cloth over a bowl. Put mixture into muslin
cloth; allow to cool till it is comfortable to handle. Gather up the
corners and squeeze through as much milk as possible. Measure
1
1
∕
2
cups/360 ml milk and keep aside.
2. Grind into a paste rice, cooked rice and remaining coconut
(2 cups/160 g), gradually adding coconut milk.
3. In a large bowl, mix rice paste, sugar and salt. Cover and keep
aside (not in a refrigerator) at least 12 hours to ferment.
4. Heat pan on medium heat no more than 2 minutes. Stir batter
and pour
1
∕
3
cup/80 ml in centre of pan. With both hands lift pan
from heat. Tilt and rotate pan to spread batter to make a round
about 6
1
∕
2
inch/16 cm in diameter. Return pan to heat. (The batter
which slides/flows back to the centre produces the desired fluffy, soft
centre which is thicker than the "lacy" edges.) Cover and cook till
surface appears dry (about 1
1
∕
2
minutes). Remove. Cook remaining
appam in the same way. Serve hot with vegetable/chicken stew or
Coconut Chutney (see following recipe). 
Coconut Chutney
Yield: 1 cup
1
∕
4
cup / 60 ml
groundnuts
1 cup / 80 g coconut grated
1
∕
3
cup / 80 ml curd beaten
3
green chillies
1 tsp / 5 ml
salt
1
∕
2
tsp / 2.5 ml sugar
2 tbsp / 30 ml water
Tempering
1
1
∕
2
tsp / 7.5 ml
vegetable oil
1
∕
2
tsp / 2.5 ml mustard seeds
1
∕
2
tsp / 2.5 ml urad dal
6 small
curry leaves