Food Items that can be prepared with Wheat Flour

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Dec 21, 2006.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sweet Balls using Wheat Flour

    We can prepare sweet balls out of wheat flour. Some body won't like crispy chips. They can prepare this and enjoy the taste.

    1 Cup Wheat flour
    3/4 Cup Jaggery
    1/2 Teaspoon Cardamom Powder
    4 - 5 Table spoons Coconut
    2 - 3 Teaspoon Ghee
    1. First dry fry the flour. After that pour the ghee and fry again in ghee. ​
    2. Fry till it smells. Keep aside. ​
    3. Pour 1 1/2 cups of water in the pan and pour Jaggery and mix well. ​
    4. Let the Jaggery water boil for a while. Now add cardamom powder and mix well. ​
    5. Simmer the fire and add the fried flour in it and mix well. Add coconut in that. ​
    6. When the mixture cooked well remove from the fire ​
    7. Make small balls out of the mixture and serve hot. ​
    8. Decorate it will pieces of Cashew nuts or Almond. ​
    Note: My mother used to prepare this while she makes ghee out of butter. After making ghee she will remove the ghee from the pan and fry wheat flour in that. So she will not waste the kasandu also.:-D
    Bye,
    Krishna amma:wave ​
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Fried Sweetened Wheat Flour

    Hi,
    This is also one Rajasthani sweet. Try this out.


    1 Cup Wheat flour
    1 Cup Sugar
    1/2 Spoon Cardamom Powder
    2 - 3 Spoons Ghee
    4 -5 Spoons Coconut​
    1. Fry wheat flour by pouring ghee. ​
    2. Add sugar, cardamom powder and coconut and mix well ​
    3. Serve it as it is. ​
    Bye,
    Krishna amma:wave

     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sweet Wheat Flour Dosa

    1 Cup wheat flour
    1/2 Cup Rice flour
    1 Cup Jaggery
    1/2 Spoon Cardamom Powder
    Ghee to make Dosa​
    1. Put wheat flour, rice flour and Jaggery in a bowl and pour water and mix them well. ​
    2. It must be like Dosa dough. Add cardamom powder and coconut. ​
    3. Keep aside for 1/2 an hour. ​
    4. After that make Dosas out of the dough ​
    5. Serve with honey or eat as it is. ​
    6. Children will like the sweet Dosa
    7. You can add a pinch or BAKING SODA in the dough.​
    Bye,
    Krishna amma:wave

     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Wheat Flour Dosa

    1 Cup Wheat flour
    2 - 4 Teaspoons rice flour
    1/2 Spoon Mustard Seeds
    1/2 Spoon Cumin Seeds
    Salt
    Oil to make Dosas
    Curry Leaves​
    1. Mix wheat flour and rice flour by pouring water. Add salt and seasoning. ​
    2. Keep aside for 1/2 an hour and after that make Dosas ​
    3. For this dosa you must pour the dough from the corner of the tava
    4. Don't pour the dough in the center and try to spread it. ​
    5. Make thin dosas out of the dough ​
    6. Serve with 'sambar' or 'chutney'
    7. You can add chopped green chilies in the dough. ​
    Bye,
    Krishna amma:wave

     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Wheat Flour Appam

    1 Cup Wheat Flour
    3/4 Cup Rice Flour
    1 1/2 Cup Jaggery
    Ghee to fry Appam
    1 spoon Cardamom Powder
    1 Big banana
    1/2 Coconut
    1/2 Spoon Baking powder

    1. Mix wheat flour and rice flour. Add powdered Jaggery and mashed banana to it. ​
    2. Make coconut in to small pieces. Add coconut pieces and cardamom powder with the flour and mix all well. ​
    3. Add very little water and mix well. Add backing powder. ​
    4. The dough must be thick than dosa dough. Keep aside for 1 hour ​
    5. Now heat ghee and pour the dough in the hot ghee with the help of a spoon.​
    6. Or other wise you can use 'Appam maker' (Appa karal) to make Appam. ​
    7. Remove them when they become golden brown. ​
    8. This will be very tasty becaus we use pure ghee to fry them. We call those appams as 'Ghee Appam' too.​
    Note: You can keep these appams for more than a week.

    Bye,
    Krishna amma:wave ​
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Thank you

    Hi Safa,

    Thank you very much for your FB.

    Bye,
    Krishna amma:wave
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Let me try to do as per your wish

    Hi Gayathri,

    Thank you for your FB. Let me try to implement the same.
    Bye,
    Krishna amma
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Introduction to Parathas


    I am presenting Parathas this week, hoping you will like the novel and traditional tastes alike.

    Basic dough for the parathas is same, and the fillings and their methods change.

    Though most paratha makers would use nothing less than maida for the dough, I prefer to use wheat flour instead, since it is easier to digest. So feel free to interchange the two flours as you like.

    Basic paratha dough:

    Ingredients

    2 cups flour
    1 tbsp. fat (oil or ghee)
    Salt to taste
    Water to knead
    Method
    Mix all ingredients except water.
    Add a little at a time and form a soft pliable dough.
    Keep for 30 minutes before using.
    Always keep covered with a moist cloth, and see that the cloth is kept moist.

    One paratha requires a pingpong ball sized lump of dough.
    Henceforth in this section 1 lump means this size. OK?

    For rolling, use dry flour as in phulka, etc., to roll easier.
    Dust the roti with dry flour now and then.

    Continue >>
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Introduction to Parathas 2


    General rule about filling the paratha:

    Roll a thick roti about 4" diameter.
    Place a tbsp. of filling at centre.
    Bring the ends to the centre from 4 or 5 points.
    Overlap ends so they do not leave an opening.
    Press gently and dust with dry flour, proceed to roll to 6" diameter.


    General rule about frying the parathas:

    Heat a heavy tava and place paratha on it.
    Allow one side to cook till golden brown patches.
    Turn and repeat for other side. Pour some oil and turn.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Palak/Spinach Paratha

    Ingredients

    1 bunch of Palak leaves
    1/2 inch Ginger
    3/4 Green Chillies (this one can be really spicy)
    A small bunch of Coriander Leaves
    Ball of Tamarind
    2 tsp Jeera
    Salt to taste
    Flour for the Rotis

    Method

    Blanch the palak well (i.e boil in hot water for 2 mins and put them under cold running water.)

    Grind all the above ingredients to as fine paste.

    Mix this mixture with the flour and make paratha dough.
    Roll out the Green Paratha and apply ghee on both sides.

    Can be served with Pickle or Dahi or you can have it with Tea as an evening snack.
     

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