dholl puri ( to go with rice pudding or curry ) Indian split peas breads :)

• FILLING:
• 1 cup yellow split peas, soaked overnight
• Salt to taste
• 4 cloves garlic, chopped
• Hot pepper to taste, chopped
• 2 tsp ground cumin
• 
  
• DOUGH:
• 1 pinch of yellow food coloring (optional)
• 4 cups all purpose flour
• 4 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1 Tbsp oil
• 1 1/4 cups lukewarm water (a little more or less may be needed)
• 
  
• COOKING:
• Vegetable or Canola oil

Preparation:

FILLING:

1. Drain water from peas that has been soaking overnight. Rinse peas a few times until the water runs clear. Transfer peas to a pot along with water to cover the peas and bring to a boil on high heat. When the peas comes to a boil, add salt to taste and cook until the peas has a slight bite to it. Drain thoroughly and spread out on a large baking sheet to air dry.
2. Add garlic and pepper to the bowl of a food processor and pulse to mince. Scrap down the sides of the bowl. Add peas and pulse until the mixture is very fine, like cornmeal. The mixture should not be like it paste. Transfer to a bowl and fluff with a fork.
3. Add cumin, mix and fluff. Set aside.
   
   
   DOUGH:
   
   1. Meanwhile, add flour, baking powder, yellow coloring, sugar and salt to a large bowl and mix thoroughly. Drizzle in oil and incorporate into mixture.
   2. Add lukewarm water to make a dough. Once the dough comes together, knead for 3 minutes. Rub oil all over the dough and place in bowl and let rest for at least 1 hr.
      
      ASSEMBLING:
      
      
      1. Knead rested dough for 1 - 2 minutes and then cut into 10 - 12 equal pieces.
      2. Working with one piece of dough at a time, pat each piece into a round disk, about 3 inches wide. Place the dough in one hand and form a cup. Using a tablespoon, add the filling to the dough (do not over stuff). Pinch the ends of the dough together to seal in the filling.
      3. Place the stuffed dough, seam-side down on an oiled baking sheet. Pat each stuffed dough-ball with a little oil to prevent a skin from forming.
      4. Repeat steps 2 and 3 until all the dough is stuffed. Cover the stuffed dough with plastic wrap and let rest for 30 minutes.

COOKING:

1. Heat a flat iron griddle or a 10 - 12 inch cast iron skillet over medium heat.
2. Meanwhile, flour work surface and rolling pin. Take one of the stuffed dough-balls and flatten with your hand; working from the center, start rolling the dough back and forth, turn the dough to a 90-degree angle and keep rolling and turning until you have a round, thin, flat dough (it may be necessary to dust the rolling pin or work surface with a little extra flour as you work).
3. Dust off any excess flour and transfer the rolled dough to the griddle or cast iron skillet. Let cook until parts of the dough start to puff up with little bubbles; immediately flip the bread, brush with oil, let cook for 30 seconds then flip and brush the other side, cook for another 30 - 45 seconds and then remove from heat with a flat spatula. Reduce heat if the bread is browning quickly and not cooking through.
4. Place in a basket lined with a tea towel and kitchen paper.
5. Repeat steps 2 and 3 until all the dhal puri is cooked. To prevent the puri(s) sticking together, place a 4-inch piece of wax paper between each dhal puri as it is added to the basket.
   
   
   serve with hot curry or rice pudding !!!!

rice pudding (kheer)

• 1 cups evaporated milk
• 1cup of condensed milk
  2 cups milk
• sugar (to taste)
• 1/2 cup  rice
  1/4 cup small white tapioca pearls
  1 stick of cinnamon
• 1/4 cup raisins  (optional)

• 1/2 teaspoon ground cardamom
  
  
• 1/2 teaspoon rose water(optional)
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped pistachio nuts
  1/2 cup of coconut flakes or grated.

Directions

1. add cinnamon stick to rice water and cook the rice halfway through.
2. Bring  milk, sugar ( if used) and tapioca pearls to a boil in a large saucepan. Add half-cooked rice with the cinnamon stick, and simmer over low heat until the mixture thickens and the rice and pearls are tender, about 20 minutes.
3. Stir in both evaporated and condensed milk. let simmer for a few mins until it thickens back again.
4. Stir in the raisins, cardamom rose water and coconut flakes and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Burfi (milk squares)

Ingredients:

• 75g of Nestle cream
• 500g milk powder
• 1 cup sugar
• 1/2 cup water 
• Almonds
• Crushed cardamon
• Colour (as per your choice)

Methods:


1. Make Syrup: Mix 1 cup sugar with 1/2 cup water, boil, then keep aside.

2. Mix, separately, powdered milk and nestle cream well. Do not add water. It will not be a dough but like small balls.

3. Sieve, or grind mixture to obtain a fine powder. And add a little crushed cardamon to the
resulting dry powder.

4. Heat up the syrup and add the mixture constantly while stirring to obtain a paste. Stir well.

5. If you want it coloured, add the colour to the syrup before adding the dry powder.

6. Put the hot mixture on large plate and allow to cool...

ipunjabi bread (bhature)

Ingredients

• Refined flour (maida) 4 cups

• Fresh yeast 3 teaspoons • Salt 1 teaspoon • Sugar 1 teaspoon • Yogurt 1/2 cup • Milk 1 cup • Poppy seeds (khuskhus/posto) 2 teaspoons

Method

 Preheat oven to 200°C. Take refined in a bowl. Add fresh yeast dissolved in a little water, salt, sugar and yogurt and mix. Add milk and sufficient water and poppy seeds and knead into a soft dough. Cover with a damp cloth and set the dough aside to ferment. Divide into lemon sized portions and roll into oval shaped bhatures. Place them on a greased baking tray and bake in the preheated oven for fifteen minutes. Serve hot with chole( fried beans).