Download Breakfast Recipes (Cookbook) by The Sify Food Contributors PDF

By The Sify Food Contributors

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Extra info for Breakfast Recipes (Cookbook)

Example text

Chop into very bits and cool. For the parathas, sift wheat flour and salt. Rub oil into flour with your fingers. Gradually add water and make stiff dough. Cover with a damp cloth and set aside for 30 minutes. Divide dough and stuffing into 4 equal parts. Make balls from the dough and roll into chappaties. Place a portion of the filling in the centre. Gather the edges of the chappaties from all sides so as to cover the egg mixture. Press to seal. On a floured board, roll out each ball into a slightly thick paratha.

Salt 2 tbsp. melted ghee or butter Method Sift flours, salt together. Rub in ghee till flour is crumbly. Add water, knead into soft, liable dough. Cover and keep aside for 45 minutes. Knead again till smooth, divide into six parts. Shape into rounds. Roll as thin as possible using dry flour for dusting. Place one on back of palm. With circular movement in one direction, flip and rotate roti. This procedure will make the roti very thin. Invert deep tawa or heavy cast iron pan, and heat over gas.

Fry on a flat pan on both sides until golden brown with ghee. Repeat with the other balls and serve hot. Mughlai Paratha Ingredients 1/4 cup rava (semolina) 1 1/2 cup wheat flour 1 1/2 cup maida (all-purpose flour) 1/2 cup milk 3/4 cup oil oil for frying salt to taste Method Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough. Cover and keep aside for atleast 30 minutes. Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and make a circular roll.

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Breakfast Recipes (Cookbook) by The Sify Food Contributors


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