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How to Stuff

Paratha

THESE INSTRUCTIONS ARE TO BE USED AS INDICATED IN CERTAIN RECIPES.

Place round on palm of hand. Cup hand slightly to form a

depression in centre of round (Figure A).

Put amount of filling specified in recipe on round. Except

potato, lightly pat filling, spreading evenly to ½ cm from edge
of round (Figure B).

Surround filling evenly with dough by gently opening and

closing hand slightly in a pulsating motion till some edges just
meet. Pinch together the edges which meet just enough to seal
(Figure C). Pat sealed area to get an even thickness of dough.
Repeat till round is closed fully.

Place stuffed round on board. Flatten slightly. Stuff

remaining rounds of dough in the same way. Keep covered
with a damp cloth.

On a floured board, roll each stuffed ball gently into a flat

round 15 cm in diameter. Keep on a lightly floured surface,
covered with a damp cloth.

How to Cook

Paratha

THESE INSTRUCTIONS ARE TO BE USED AS INDICATED IN CERTAIN RECIPES.

Put round on preheated tava. Cook 1½ minutes. Top

should begin to look dry and darken. (There should be a few
light brown specks on the underside.)

Turn over with a wooden spatula. (If you can adjust the

heat so that a few light brown specks appear on the underside
in 1½ minutes, you will be cooking at the ideal temperature.)

Spread ½ teaspoon ghee all over top surface of round.

Turn over. Spread ½ teaspoon ghee in the same way.

Turn over. Lightly press entire round with spatula,

rotating and pressing a small area at a time. (Pressing

paratha/makai ki roti

ensures even cooking. If you notice a

lighter area, press on the opposite side of that area when you
have turned over

paratha/makai ki roti

Turn over. Press in the same way.

Turn over. Spread ½ teaspoon ghee over round.

Turn over. Continue pressing and turning till

paratha/makai ki roti

is evenly browned (medium-brown) on

both sides. (

Paratha

take about 4 minutes to cook; stuffed

paratha

take about 6 minutes;

makai ki roti

take about

7 minutes.)

Figure A

Figure B

Figure C

Содержание Futura Nonstick Tava Griddle

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Страница 2: ...ater with a mild soap or detergent and a dishcloth or sponge Do not use abrasive cleaning agents or scrubbers 7 Do not put hot tava in cold water 8 Do not wash tava in a dishwasher 9 Do not put tava in a hot oven or under a broiler 10 The handle of tava should be parallel to the kitchen counter not sticking out 11 Always give careful attention to a hot tava hot oil and flame heat 12 Do not leave f...

Страница 3: ...anced with sturdy stay cool handles The bottom and outer sides are hard anodised to give you a surface that will not tarnish pit or corrode and will stay looking new for years Futura Nonstick Tava Griddle This Manual contains instructions and 10 recipes for the three Futura Nonstick Tava Griddle 22 cm diameter 26 cm diameter 4 06 mm thick and 26 cm diameter 4 88 mm thick The size and thickness of ...

Страница 4: ...at THE HEAT IS NO MORE THAN MEDIUM and the time is strictly limited to no more than the following Tava Maximum Preheating Time 22 cm 3 MINUTES 26 cm 4 MINUTES The actual time required for preheating for best cooking results may be less depending on the food being cooked and your burner Overheating can occur quickly if the tava is left on the heat without food so NEVER keep the tava empty on the he...

Страница 5: ...at resistant nylon plastic or rubber spatula utensils Metal utensils will scratch and reduce the life of the nonstick coating Do not cut or scrape with metal objects or knives If using a metal spatula try to keep spatula parallel to the tava to avoid digging into the coating Try to touch the food and minimise contact with the coating Do not leave plastic nylon or rubber utensils on tava while it i...

Страница 6: ...ith a soft clean cloth Wash wooden spatula in hot water with a mild soap or detergent rinse and dry immediately do not soak Metallic marks most often from gas stove pan supports may appear on the hard anodised base To remove metallic marks from base apply a kitchen cleanser such as Vim to the marks and rub with an abrasive kitchen scrubber such as Scotch Brite or fine steel wool Avoid Baked On Foo...

Страница 7: ...ight brown specks should appear on the underside of a paratha after 1 minutes on medium heat Avoid high temperatures for the best cooking results conserving fuel and preserving the life of the nonstick coating 5 Adding a little oil or butter to the tava may enhance the colour taste and texture of many foods 6 The quantities of green chillies recommended in the recipes are calculated to produce foo...

Страница 8: ...TIONS ARE TO BE USED AS INDICATED IN CERTAIN RECIPES 1 Put round on preheated tava Cook 1 minutes Top should begin to look dry and darken There should be a few light brown specks on the underside 2 Turn over with a wooden spatula If you can adjust the heat so that a few light brown specks appear on the underside in 1 minutes you will be cooking at the ideal temperature 3 Spread teaspoon ghee all o...

Страница 9: ... off excess water if any Allow to cool Add remaining ingredients Mix 2 To make dough Mix flour salt and 1 cup water Add enough of remaining water 6 tablespoons 2 tablespoons at a time mixing after each addition till dough forms a soft ball stop adding water before dough becomes wet and sticky Knead till dough is smooth and elastic about 2 minutes Keep covered with a damp cloth about 30 minutes 3 R...

Страница 10: ...ine bread crumbs Add sugar and raisins Mix with a fork Add egg Mix with fork Add and mix enough milk 1 2 teaspoon at a time till mixture can be patted to form a ball Do not knead 3 On a floured surface roll out dough evenly to about 1 2 cm thick Cut into rounds with pastry cutter or inverted bowl or glass 7 cm in diameter Use a blunt knife spatula to lift rounds and place on a floured surface 4 Ga...

Страница 11: ...e dough becomes wet and sticky Knead till dough is smooth and elastic about 2 minutes Keep covered with a damp cloth about 30 minutes 2 To make filling Grate cauliflower Mix cauliflower and salt Keep aside 15 minutes Squeeze out and discard water Add remaining ingredients Mix 3 Rub hands with a little ghee Knead dough briefly Make 12 balls about 4 cm in diameter Keep covered with a damp cloth 4 On...

Страница 12: ...he same way Roll out each ball shortly before cooking while another round is on tava 6 Serve hot accompanied with sarson ka saag If round sticks to the board ease round using broad metal spatula and tip board in the same way h Phulka Puffed Unleavened Bread Yield 12 phulka 21 2 cups 250 gm sifted wheat flour 1 2 teaspoon salt optional 3 4 cup 2 tablespoons 210 ml water 1 Mix flour salt and 1 2 cup...

Страница 13: ... damp cloth 3 On a floured board roll a ball of dough into a flat round 15 cm in diameter see page 6 para 10 Spread 1 2 teaspoon ghee all over the top surface of the round 4 Starting at one edge tightly roll up round Figure A With palms of both hands roll back and forth till extended to 20 cm long Figure B Wind around one end into a flat coil Figure C Put free end over centre top of coil Figure D ...

Страница 14: ...ather up corners of muslin and tie about 5 cm above curds Hang this bag about 30 minutes Gently squeeze bag to drain excess whey Untie bag Weigh 400 gm paneer to make tikki Gently crumble paneer 2 Immerse each bread slice in water for 15 seconds Squeeze out and discard water Shred bread into tiny pieces 3 Mix gently with fingertips paneer bread and all other ingredients except oil Make 20 slightly...

Страница 15: ...sionally about 15 minutes Allow to cool 5 With oiled hands make 18 balls about 3 cm in diameter Keep covered 6 To make poli Knead dough briefly With oiled hands make 18 balls about 3 cm in diameter Keep covered 7 Rub hands with a little oil Put a ball of dough on palm of one hand With fingers of other hand pat dough outwards to form a round 6 cm in diameter Put a ball of filling in centre of round...

Страница 16: ...otatoes can be handled Peel and mash potatoes Allow to cool Add remaining ingredients Mix 4 Rub hands with a little ghee make 12 balls about 4 cm in diameter Keep covered 5 To make dough Mix flour salt and 3 4 cup water Add enough of remaining water 1 2 cup 2 tablespoons at a time mixing after each addition till dough forms a soft ball stop adding water before dough becomes wet and sticky Knead ti...

Страница 17: ...5 cm in diameter see page 6 para 10 Spread 1 2 teaspoon ghee all over the top surface of the round 4 Starting at one edge tightly roll up round Figure A With palms of both hands roll back and forth till extended to 20 cm long Figure B Wind around one end into a flat coil Figure C Put free end over centre top of coil Figure D Press down free end gently Flatten coil slightly 5 Make remaining balls i...

Страница 18: ... the bran and germ removed before grinding Roti A general term for Indian breads Sarson ka Saag Mustard leaves Sift To pass dry ingredients through a sieve Translations to Hindi Bengal gram Channa dal Cardamoms green Choti elaichi Cauliflower Phulgobi Coriander leaves Hara dhania ke patte Coriander powder Pissa sukha dhania Cumin seeds Jeera Curd Dahi Ginger Adrak Green chillies Hari mirch Jaggery...

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