Food World

Things you need All purpose flour 125 gm Clarified butter 1 tbsp Water as required for kneading Salt 1/2 tsp Oil or clarified butter for fryinghings you need   Method Add salt, clarified butter and water in all purpose flour and make dough. Then make balls and roll on by rolling pin. Now take a sharp knife and cut into namak para shapes at 1 inch distance. Then again make cuts on 60 degree angle of same size. Now it will become in form of paray. Apply same process, and fry on low heat in clarified butter/ghee

Ingredients For the Flatbread  4 ½ c unbleached all purpose flour  1 ½ tsp salt  1 Tbsp active dry yeast  1 ½ Tbsp olive oil  1- 1 ¼ c water, warmed to 90F  For the Topping  1 green pepper  1 red pepper  1 onion  1 tomato  2 garlic cloves  ¼ c fresh parsley  ½ lb ground beef or ground lamb  1 Tbsp olive oil  1 ½ tsp tomato paste  1 tsp paprika  ½ - 1 tsp red pepper flakes  1 ¼ tsp salt  ¼ tsp ground black pepper  For Serving (as desired) Fresh parsley  1 lemon, cut into wedges  2 tomatoes,  sliced Lettuce  1 sweet onion, sliced For the Flatbread  Mix the flour and yeast in a medium bowl. Add the salt and mix well. Add the oil and mix until well distributed. Add ¾ c of water and mix well. Continue adding a little water at a time until the dough starts to come together. Turn the dough out onto your counter and knead un...

Ingredients   1 cup warm water (not hot or boiling) 2 teaspoons  active dry or instant yeast 2 1/2 - 3 cups all-purpose flour 2 teaspoons salt 1-2 teaspoons olive oil (optional) Instructions 1. Form the Pita Dough:  Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough is formed. 2. Knead the Dough:  Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading. 3. Let the Dough Rise:  Clean the bowl you used to mix the dou...

Ingredients 2 cups durum wheat flour 1/2 teaspoon salt 3/4 cup water 1 tablespoon vegetable oil Directions In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes. Preheat an unboiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round. Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.

  INGREDIENTS FOR THE DOSA BATTER: 2   cups  short-grain rice ½   cup  urad dal  (split husked black lentils) 1   teaspoon  fenugreek seeds ½   teaspoon  salt   Vegetable oil , for frying FOR THE POTATO FILLING: 3   tablespoons  ghee  or vegetable oil 1   teaspoon  mustard seeds ½   teaspoon  cumin seeds 2   small dried hot  red peppers 1   medium  onion , diced ½   teaspoon  salt ½   teaspoon  turmeric   Pinch of  asafetida 1   tablespoon grated  ginger 6 to 8   curry  leaves 4   garlic  cloves, minced 2   small  green chiles , finely chopped 1 ½   pounds  yellow-fleshed potatoes , such as Yukon Gold, boiled, peeled and cubed ½   cup roughly chopped  cilantro , leaves and tender stem PREPARATION Make the dosa batter: Put rice in a bowl, rinse well and...