Text 2136, 65 rader
Skriven 2006-06-15 08:21:04 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: DOC'S IS STUCK 60615
============================
 -=> Quoting Dale Shipp to All <=-

 DS> For the rest of you in the world outside of Doc's place, mail is
 DS> stuck there again.  There are a number of messages which have not
 DS> made it out, and may never.

No msgs arrived here yesterday except for the ones I had written,
which was not very entertaining.  Today, only 10 came in.  That was
rather sad.  I miss you chaps!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chapati
 Categories: Breads, Indian, Asia-w, Charmaine
      Yield: 1 servings
 
    375 g  Atta flour; or roti flour
  1 1/2 ts Salt
      1 tb Ghee; or oil
    250 ml Warm water
 
  Put flour in a large mixing bowl, setting aside about half a cup for
  rolling chapatis. Stir salt through the flour, then add gh e or oil
  and rub in with fingertips, as though making pastry.
  
  Add the measured water all at once, moisten all the flour and mix to
  a firm dough. Knead dough for at least 10 minutes or until dough is
  smooth and elastic. Since there is no leavening agent in these
  breads, kneading is used to develop lightness. Gather d ugh into a
  ball, put into a small bowl and cover tightly with plastic food wrap.
  Leave for 1 hour or longer.
  
  This resting period is also vital for making light, tender breads.
  
  Divide dough into balls of even size, about as big as a large walnut
  or small egg. Roll each out on a lightly floured board, li htly
  dusting board and rolling pin with reserved flour and keeping the
  shape perfectly round if possible.
  
  Rollout the chapatis to be cooked, and when starting to cook them,
  start with those which were rolled first, since the short re t
  between rolling and cooking makes the chapatis lighter.
  
  Heat a tawa, griddle or heavy frying pan, put the first chapati on
  the hot pan and leave for 1 minute on medium heat. Turn it o er and
  place second side down. After a further minute, press lightly around
  the edges of the chapati with a folded tea towel to encourage the
  disc of bread to puff up and bubble. Do not overcook or the chapatis
  will become crisp and dry instead of pliable and tender. Wrap the
  cooked chapatis in a tea towel. Serve warm with butter, curry or
  other dishes.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
 
MMMMM
 


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