Hawkins Futura Nonstick All-Purpose Pan, Инструкция по эксплуатации

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17
Glossary (Meanings and Methods)
Alu Bhaji :
Sautéed spiced potatoes.
Batter: A mixture made from flour and a liquid such as water, milk
or egg which is thin enough to pour or drop from a spoon.
Biryani :
A spicy rice dish layered with mutton, chicken, seafood or
vegetables.
‘Boiled’ Potatoes in a Hawkins Pressure Cooker:
Size of Potatoes
(Whole, Unpeeled)
Water
Quantity
Pressure Cooking
Time
(Small – 75 g)
(Medium – 100 g)
(Large – 150 g) 1 cup
1
cup
1½ cups
6 minutes
10 minutes
15 minutes
Method: Pour water in cooker. Place potatoes in cooker, preferably
on a grid. Close cooker. Bring to full pressure (first whistle) on high
heat. Reduce heat and cook the required time. Remove cooker from
heat. Release pressure by slight lifting of vent weight. Open cooker.
Clove of garlic: One of the small curved segments which make up
one whole garlic bulb. Small cloves specified in the recipes weigh
about 1 g and measure about 2 cm from tip to tip and about 1 cm at
the widest part. If you have larger cloves, adjust the quantity
appropriately. Large cloves can be five times larger than small cloves.
Dal:
Various dried edible seeds such as lentils; curries made from
these seeds.
Deep-frying: Cooking in hot fat or oil deep enough in a utensil to
cover the food to be cooked.
Dough:
A mixture of flour and a liquid such as milk or water which is
stiff enough to knead or roll.
Dum: Cooking in steam and simmering on very low heat in a closed
vessel during the final stages of cooking.
Dum Aloo:
A dum cooked dish of small whole potatoes in thick gravy.
Dum Gosht: A dum cooked dish of mutton in thick gravy.
Firni : A smooth pudding of milk and ground rice. See recipe page 10.
Floured board: A flat smooth piece of rigid material (such as wood
or marble) used for rolling or shaping the dough, also known as
chackla , dusted lightly with flour to prevent dough sticking.
Garam Masala Powder:
Yield: About 2
1
∕
2
tbsp / 37.5 ml
1 tsp / 5 ml peppercorns
3
∕
4
tsp / 3.8 ml cloves
7 x 1 inch / 2.5 cm sticks cinnamon
4 brown cardamoms
seeds taken out and kept,
pods discarded. Measure
3
∕
4
tsp / 3.8 ml seeds.
3
∕
4
tsp / 3.8 ml
black cumin seeds
(shah jeera)
or
cumin
seeds
1. Roast together all ingredients in a small, heavy skillet (pan) on
medium heat. Stir constantly until the spices darken by a few shades
and give out their distinct aromas (about 5 minutes). Remove from
heat, spread on a plate and allow to cool.
2.
Grind to a powder. Store in an air-tight jar.