Side Pannel
Raita
Raita
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Meat, Vegetables
Ingredients List
- 2 lg Cucumbers
- -peeled, seeded & grated
- 2 c Plain yogurt
- 1/2 ts Garam Masala
Directions
Just mix all this together. It will keep 2 or 3 days in the refrigerator,
but it separates. Sometimes we use this as a dressing on beef fajitas.
Subj: PHULKA
Subj: Re:still looking for indian brea
GeoBaker
PHULKA PUFFED WHOLE WHEAT BREAD
to make 5 six inch breads
1 cup flour 1/4 to 1/2 cup water
Place the flour in a deep bowl, make a well in the center and pour in 1/4
cup of the water. With your fingers or a spoon blend the water into the
flour. Then knead or beat the mixture together vigouously until it can be
gathered into a compact ball. If the dough crumbles add up to 1/4 cup more
water, 1 tbsp at a time until the particles adhere. On a lightly floured
surface, knead the dough by folding it end to end, then pressing it down
and pushing it forward several times with the heal of your hand. Repeat for
10 minutes, or until the dough is smooth and elastic. Again gather it into
a ball, place it in a bowl and drape a dampened kitchen towel over the top.
Set aside and let the dough rest for at least 30 minutes at room
temperature. To shape each phulka, devide the dough into 5 equal portions
and form each one into a ball. On al lightly floured surface, roll each
ball intop a round about 6 inches in diameter. As you proceed, cover the
phulkas with a damp kitchen towel. Heat an ungreased 10 to 12 inch skillet
with a nonstick finish or a well seasoned cast iron skillet or griddle
until it is hot evough for a drop of water flicked into it to splutter
instantly. Place one of the phulkas in the pan and, moving it about
constantly with your fingers or the edge of a metal spatula, cook kit for a
minute or so, until the top begins to darken. Turn the phulka over and cook
for 1 minute longer, or until it is lightly browned. Then, holding a folded
linen kitchen towel in one hand, press it down gently but firmly on the
bread. Lift your hand away and the phulka should puff almost instantly.
Remove the towel and slide the phulka onto a heated plate. Serve the Phulka
warm as a mealtime bread If requested I have recipe for following Indian
breads: Alu paratha, Chapati, Dosa, Gobi Paratha, Naan, Paratha, Puri.
GeoBakerSubj: CHICKEN MAKHANI
but it separates. Sometimes we use this as a dressing on beef fajitas.
Subj: PHULKA
Subj: Re:still looking for indian brea
GeoBaker
PHULKA PUFFED WHOLE WHEAT BREAD
to make 5 six inch breads
1 cup flour 1/4 to 1/2 cup water
Place the flour in a deep bowl, make a well in the center and pour in 1/4
cup of the water. With your fingers or a spoon blend the water into the
flour. Then knead or beat the mixture together vigouously until it can be
gathered into a compact ball. If the dough crumbles add up to 1/4 cup more
water, 1 tbsp at a time until the particles adhere. On a lightly floured
surface, knead the dough by folding it end to end, then pressing it down
and pushing it forward several times with the heal of your hand. Repeat for
10 minutes, or until the dough is smooth and elastic. Again gather it into
a ball, place it in a bowl and drape a dampened kitchen towel over the top.
Set aside and let the dough rest for at least 30 minutes at room
temperature. To shape each phulka, devide the dough into 5 equal portions
and form each one into a ball. On al lightly floured surface, roll each
ball intop a round about 6 inches in diameter. As you proceed, cover the
phulkas with a damp kitchen towel. Heat an ungreased 10 to 12 inch skillet
with a nonstick finish or a well seasoned cast iron skillet or griddle
until it is hot evough for a drop of water flicked into it to splutter
instantly. Place one of the phulkas in the pan and, moving it about
constantly with your fingers or the edge of a metal spatula, cook kit for a
minute or so, until the top begins to darken. Turn the phulka over and cook
for 1 minute longer, or until it is lightly browned. Then, holding a folded
linen kitchen towel in one hand, press it down gently but firmly on the
bread. Lift your hand away and the phulka should puff almost instantly.
Remove the towel and slide the phulka onto a heated plate. Serve the Phulka
warm as a mealtime bread If requested I have recipe for following Indian
breads: Alu paratha, Chapati, Dosa, Gobi Paratha, Naan, Paratha, Puri.
GeoBakerSubj: CHICKEN MAKHANI
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