WHEAT PAYASAM CHAPPATI & PHULKA PURI WHEAT LADDU NAAN BHATURA VEGETABLE UPPUMA RAWA BURFY RAWA IDLI WHITE BREAD EGGLESS CAKE SPONGE CAKE PUFF PASTRY DANISH PASTRY WHEAT PAYASAM Ingredients: 100G BROKEN WHEAT 100G COCONUT 100G JAGGERY 10G RAISINS 10G CASHEW NUTS 20G GHEE 5G CARDAMOM Preparation Extract the first milk from grated coconut. Add into hot water to the coconut waste. Blend and extract second milk. Again repeat the process to extract the third milk also. Cook the broken wheat in the third milk and when it is done add the second milk and bring it to semi-solid consistency. Add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom. Mix well and serve hot. CHAPPATI & PHULKA Ingredients 150 G WHEAT FLOUR (Atta) 100 ML WATER FLOUR FOR DUSTING Preparation Prepare dough by mixing water gradually with the flour. Cover and keep aside for 10-20 minutes. Knead dough till soft, smooth and pliable. Divide dough in five equal portions. Make balls and keep covered. Heat the tawa, test for readiness by sprinkling a little flour on it. When this turns creamy brown, the tawa is ready. Roll each ball into a round shape (chapatti). Place on hot tawa. When colour changes, turn the chapatti over allowing the second side to develop a few brown spots. Turn the chapatti again and bloat it by pressing with a clean cloth along the circumference of the chapatti. Serve bloated with meals. Variations: I - The chapatti may be bloated by placing directly on source of heat. II-  It may be served flattened and smeared with butter or ghee. III- Green steamed and pureed vegetables may be mixed with the dough. PURI Ingredients: 40 G (½ tea cup) MAIDA 5 G MELTED FAT WATER TO MAKE DOUGH FAT OR GHEE FOR DEEP FRYING. Preparation: Sieve together wheat flour and maida. Rub melted fat in the flour thoroughly. Make a stiff dough using water. Leave dough covered for 20-30 minutes. Knead dough again for a few minutes to make it smooth a pliable. Divide into 6 parts and shape into balls. Roll each ball into a thin round using oil to prevent sticking. Heat ghee in karahi (Wok); fry each puri till golden on both sides. Serve hot with curry, curd or raitas. Variations: I - Puris may be stuffed and rolled before frying as for paratha, with any desired filling. II- Green leafy vegetables or left over dhal may be steamed. Ground to a paste and kneaded into the dough Eg. Spinach puri, dhal puri etc. WHEAT LADDU: Ingredients: 200 G ATTA 100 G SUJI 200 G JAGGERY 100 G POWDERED COCONUT 1 TSP GINGELLY SEEDS CARDAMOM FOR FLAVOUR OIL TO FRY PURIS. Preparation: Make chapatti dough using wheat flour and fine suji. Make puris with these dough and fry till they are very crisp. Cool puris and powder them. Keep aside. Take two spoons of oil in a thick bottom vessel. Fry coconut powder and gingelly seeds. Add jaggery powder and cardamom .And stir continuously till the mass reaches soft ball consistency. Add powdered puris, mix well. Make laddus of desired size. NAAN Ingredients: 450 G MAIDA 130 G CURD 120 G MILK 20 G BUTTER (melted) 20 G CASTOR SUGAR 10 G BAKING POWDER 10-15 G GHEE (melted) SALT TO TASTE. For topping: 15 G POPPY SEEDS KALONJI (onion seeds) 10 G GHEE (melted) Preparation: Sift flour. Add salt and sugar and mix well. Rub in the butter well till the mixture becomes semolina like (grainy in texture) Mix baking powder with curd in a cup, till it begins to froth. Make a well in the centre of the flour mixture and put the curd in it. Leave for ½-1 minute, and then mix well. Make soft dough with milk using a little water if required. Knead well for five minutes. Add 10 g of melted ghee and knead again. Keep dough in a large vessel, covered for 3 hrs to rise. Divide the dough in 10 equal balls (approx 80 gms each) and shape into round using fingers and palms of hands. Apply topping on one side (by mixing seeds and ghee together). Heat tandoor, apply the naans on the inside hot surface. Using water to wet hands. Close the top of the tandoor with a lid, allow naans to cook. Cook till brown spots appear on the surface of the naan and they begin to leave the side of the tandoor. Pull out each piece with the help of a hooked iron rod or a well protected hand. Serve hot with curries. Variations: I-  Naans can be prepared using and empty vanaspati or ghee tin, placed on the source of heat. II- They cake be baked in an electric oven on a baking tray. III-On a tawa or iron griddle on which they are half cooked and then placed under a grill or on open fire to brown. IV- Naans may be prepared plain or stuffed with vegetables, meat, pulses or mixtures to enhance their nutrition value. BHATURA: Ingredients: 200 G ATTA 200 G MAIDA 5 G YEAST 15 G SUGAR 115 G CURD 125 ML WARM WATER SALT TO TASTE OIL TO FRY Preparation: Dissolve salt and sugar in ½ cup warm water. Add yeast, mix and keep aside for 10-15 minutes, till frothy. Sieve wheat flour and maida together. Make a well in the flour and add the yeast mixture. Mix curd to make soft pliable dough. Rest dough for 30 minutes. Knead well, till soft and stretchy. Divide into 10 balls, and rest them for 5 minutes. Covered with a piece of moist muslin. Roll into small puris. Place puris between palms of hand and stretch them slightly by a 'clapping' motion. Fry in hot oil till bloated and creamy brown in colour. Variation: I - Egg yolk can be added instead of yeast. II- Only curd may be used for dough instead of yeast or egg. III-Maida or Atta may be used totally instead of a mixture. VEGETABLE UPPUMA Ingredients 200 G SUJI 20 G CARROTS 15 G PEAS 20 G BEANS 10 G BEET ROOT 20 G ONION 25 G COCONUT GRATINGS CORIANDER 7 GREEN CHILLIES 7 G MUSTARD, BLACK GRAM DHAL 50 G GHEE / OIL SALT TO TASTE Preparation: Cook suji with salt, add adequate amount of water.Grind the coconut grating and green chillies into a fine paste. Wash the vegetables, cut and cook separately with little salt. Heat oil in pan, add mustard, black gram Dhal and chopped onions, coriander and masala mixture, and add cooked vegetables and cooked suji, mix well, remove from fire and serve hot. RAWA BURFY Ingredients: 100 G CHIROTI RAWA 100 G GRATED COCONUT 100 G GHEE 100 G SUGAR 100 G MILK Preparation: Put all the ingredients in a thick bottom vessel. Go on stirring it on a low flame till it becomes thick mass and leaves the sides of the vessel. Transfer the mass in a greased plate, spread it evenly. Sprinkle powdered cashew nuts and cardamom. When cooled, cut in desired shapes.   RAWA IDLI Ingredients: 100 G RAWA 100 G SOUR CURD 1 ONION 2 MEDIUM CARROTS 4 GREEN CHILLIES 1 BUNCH CORIANDER LEAVES SALT TO TASTE ¼ TEASPOON COOKING SODA. For seasoning: 2 RED CHILLIES 1 TEASPOON BENGAL GRAM DHAL ½ TEASPOON BLACK GRAM DHAL ½ TEASPOON MUSTARD SEEDS ½ TEASPOON CUMIN SEEDS 2 TEASPOONS OIL Preparation: Chop onion, green chillies and coriander leaves finely. Wash, peel and grate carrots.Take sour curd in a vessel, add salt and cooking soda and beat till smooth. Add grated carrot and chopped coriander leaves to curd. Heat a pan and add oil, add the seasonings.When they splutter, add chopped onions, green chillies and curry leaves. Sauté for few seconds. Add rawa and fry for 5 minutes. Add rawa mixture to curd, mix it well and put ladle full of this batter into greased idli moulds, and steam for 15 minutes. Cool for 5 minutes and serve. WHITE BREAD Ingredients: 1000 G MAIDA 100 G WATER 10 G YEAST (compressed) 20 G SALT 30 G SUGAR 20 G FAT Preparation: Sift maida. Take one-third water, dissolve some sugar and add yeast. When yeast is   disintegrated. Mix sufficient maida to make a batter. Allow this to rise for 10 minutes.This is called flying ferment. Dissolve salt and remaining sugar water to sifted flour and mix roughly.Add ferment and mix. Add fat and mix thoroughly. Knead the dough till gulten is developed (take a piece of dough and stretch between fingers. The dough should stretch thin like paper without tearing. The dough should be soft, smooth and pliable and non sticky. Ferment the dough (at 78-80 d F) for 1½ to 2 hrs, or until ready. For knock back (press the dough with finger one to two inches deep.The indention mark should fill up slowly). Knock back the dough and let it rest for 11/2 to 2 hrs. Divide the dough with a dough cutter into pieces of desired weight .According to size of pan. Round the dough pieces and let it relax for about 15 minutes. Crust formation on dough pieces should be avoided by suitably covering it with wet cloth. Mould the dough pieces and put the moulded pieces in greased bread moulds. Proof the bread (at 95-98 d F, relative humidity 80-83%), until It acquires desired volume. Bake at 400 d F for 25 minutes. Coll bread completely (inner crumb temperature should be equal to room temperature) before slicing. EGGLESS CAKE Ingredients: 200 G MAIDA 150 G SUGAR 150 G DRY FRUITS 60 G BUTTER 5 G BAKING POWDER 200 ML MILK 2.5 G SODA (in a little warm milk) 6 ML VANILLA ESSENCE Preparation: Sieve the maida with baking powder.Rub in butter (to form crumbs).Add dry fruits and sugar and mix well. Add milk and mix. Lastly fold in the soda dissolved in warm milk. Add vanilla essence and mix, pour into a greased tray and bake till done. SPONGE CAKE Ingredients: 20 G FLOUR 120 G SUGAR 120 G FAT 2 EGGS ½ TSP BAKING POWDER A FEW DROPS VANILLA ESSENCE MILK OR WATER TO MIX SALT TO TASTE Preparation: Sieve the flour with baking powder and salt. Cream fat and sugar till light and fluffy. Beat eggs thoroughly with vanilla essence and add It little by little to the creamed mixture. Fold in flour gently. Add milk or water for dropping consistency. Fill in greased patty tins and bake at given temperature and time. The above recipe gives twelve cakes. BAKING TEMPERATURE: 150 d C to 300 d F BAKING TIME: 20 to 25 minutes. PUFF PASTRY Ingredients: 100% MAIDA 2.5% SALT 1% LEMON JUICE 5-10% SHORTENING CHILLED WATER AS REQUIRED 50-60% FOLD-IN-FAT Preparation: Rub maida and fat; mix salt and water to make smooth dough. Relax the dough for a minimum of 15-20 minutes in between two sheetings, and about an hour before make up. Consistency of dough should be like consistency of the fat. It is advisable to use chilled water especially during summers. DANISH PASTRY Ingredients: 450 G FLOUR 110 G SUGAR POWDER 370 G MARGERINE 30 ML MILK 2 EGGS 10 G SALT 30 G YEAST SYRUP OF 30 G SUGAR 60 ML WATER Preparation: Mix yeast in milk with pinch of sugar.Sieve flour salt and remaining sugar.Add eggs to yeast fermented heat lightly and add this ferment. To the flour and knead towards smooth dough. Knead in 30 g of fat and rest dough for 15-20 minutes. Roll into rectangular apply fat throughout and divide the rectangle in 3 parts (small, medium and large) .Roll into a spool and allow to rest for 30 minutes. Roll into rectangle cut into shapes brush with eggs and bake for about 10-20 minutes. Remove and brush with sugar syrup and bake again for 7 to 10 minutes. BAKING TEMPERATURE: 200 d C. BAKING TIME: 15 to 20 minutes.