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More puffy idalis

In A Short Course in Culinary Experiments, the dosa and idali batter are prepared with long grain rice (also called as raw rice). You can prepare the idali batter with a different protocol, which will result in puffier idalis. The

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Posted in Staples

Experiment in making Puri

For my first time trying to make some nice Indian bread, I chose to try to make Puri.  Luckily I was loaned some Atta flour which I could use to make the dough. The recipe is very simple — just

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DOSA IN PIZZA AVATAR 4 The Best of East & West

OOOOO….my sister in law Rekha and my two nieces were coming down from Australia to India in their long vacation. It’s over 17 yrs now since they settled there .Her children as well as husband are Australian Citizens by now.

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Posted in Staples, Unique Preparations, Vegetables

A new herb for your culinary experiments

Methi – Rava Dosa In recent posts, I have been extolling the tastiness of methi leaves/methi plants (fenugreek leaves/plants) in preparing various vegetarian dishes.  Examples are here and here.  I am now proposing a new culinary experiment with methi leaves/plants,

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Posted in Staples, Vegetables

Altering the dough for puris

In “A Short Course in Culinary Experiments,” was mentioned that chappathis and puris could be made with the same dough. This will result in puris that are soft, crispy, and puffy. If you consume the puris within a short time

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A culinary experiment with methi leaves

This is similar to the description of methi (fenugreek) leaves and yellow lentils.  The procedure described in A Short Course in Culinary Experiments for the preparation of roti can be easily modified to include methi leaves.  This will be most suitable for

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Culinary experiments with cracked wheat (fada)

Fada, a substitute for semolina This grain product, fada (cracked wheat), was not described in A Short Course in Culinary Experiments.  In the book, preparations using wheat flour were done either with atta or with semolina (also called, rava or

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Posted in Materials List, Staples
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