BREADS & RICES Breads & Rices
Puri bread

Puri bread

 Ingredients:
 2 cups plain flour
 1/2 teaspoon of table salt 
 1 heaped teaspoon butter 
 2 tablespoons, of milk 
 2 tablespoons, warm water
 1 heaped teaspoon of baking powder

Recipe:     
Sift flour, baking powder, and salt in a dish. 
Add in butter, warm water and milk and make into a soft dough.
Divide dough into 4 sections and roll out each section into 20-25cm. 
Use a round pastry cutter preferably cutting out 4 puri's per lot.
Deep fry individually in hot oil. Once puri puffs up, turn over, fry briefly and remove.
Drain on thick paper towel. Serve hot. 

Naan bread

Naan bread

 Ingredients:
 4 cups, plain flour
 1 teaspoon, baking powder
 1/4 teaspoon, baking soda
 1 teaspoon, salt
 1 egg, beaten
 3 tablespoons, butter, melted OR 2 tablespoons, ghee, melted
 6 tablespoons, plain yogurt (room temp.)
 1 cup, warm milk (may use less, just add gradually, until soft dough forms)


Optional: 1 tablespoon, poppy seed OR nigella seed

Recipe:     
Sift flour, baking powder, baking soda and salt into large bowl. Stir in the beaten egg, yogurt and melted butter(ghee).
Gradually, stir in enough milk to make a soft dough. Knead dough very well, approx. 5 minutes. Lightly grease bowl and cover with a damp cloth and rest in a warm place for 2 hours.
Pre-heat oven to 180 degrees. Knead dough on a floured surface, for 2-3 minutes, until smooth. Divide into 8, even pieces. Roll each piece into a ball and then roll out flat, into thick oval shapes. 
Grease a baking sheet with oil and brush both sides of the rolled out Naan with oil. Sprinkle, one side with poppy or nigella seed.
Place the Naan on greased baking tray and bake for 6-10 minutes, until puffy and lightly golden brown.  The Naan bread will brown on the sides and puff slightly.

Roti's

Roti's

 Ingredients: 
 Makes approx. (12) Roti's
 3 cups, plain flour
 40ml, vegetable or canola oil (approx. 3 tablespoons)
 2 tablespoons, margarine
 1 cup of  'BOILING HOT' water 
 Extra- flour- for rolling out dough. 
 Extra- 60ml oil (6 tabs) and 1 tablespoon margarine, melted together- for cooking Roti.
 

Optional: try adding 1 teaspoon, cumin seed to dough.

Recipe:     
Mix flour and salt in large bowl. Make a well in the centre and pour in oil. Rub oil very well throughout flour, should resemble bread crumbs.
Pour boiling hot water all over flour and mix in well with a spoon. Knead HOT dough for approximately 4-5 minutes, until soft and shows elasticity.
Rub in margarine, kneading well, until all margarine absorbs into dough.  Roll into 12 small balls and cover bowl with damp cloth.
On a floured surface roll out each ball, with a floured rolling pin, into even sized circles, keeping Roti's reasonably thin. Cover rolled out Roti's with damp cloth.
Heat thawa (cast iron pan) or non-stick pan on high for 3-4 minutes, place Roti on hot pan and cook for 1 minute (should start rising and bubbling, like a pancake). Turn and brush, lightly with oil/magarine melted mixture, cook for 1 minute and turn, cook for 30 seconds, remove. Keep cooked Roti's covered in grease proof paper and wrapped in damp towel, in a bowl to keep soft until serving. Can re-heat (30 seconds) in a microwave when ready to serve.

Roti's can freeze, raw or cooked, just place a sheet of grease proof or baking paper between each Roti and put into plastic bag or freezer container.

HINT: When cooking raw (dough) Roti's from the freezer, do not thaw, just place frozen Roti on HOT thawa or pan and cook as normal. Cooked Roti's can be warmed in the microwave.

Traditional Indian yellow rice

Traditional Indian yellow rice

 Ingredients: 
 2 cups of parboiled rice (Sun Rice-Vita rice-parboiled, Uncle Ben's rice or Tastic rice Or Basmati rice)
 4 cloves 
 1 large onion, diced 
 2 (2cm)Cassia bark, pieces(cinnamon) 

 2 star annise
 1 teaspoon, tumeric powder 
 3 tablespoons, course salt

 5 cups of water (1.250 lts)
 2 bay leaves

Recipe:     
Wash rice throughly to remove starch. Place rice, water and tumeric powder in a deep microwave bowl, stir well.
Microwave for 30 minutes. Stir, every 10-15 minutes.
After 30 minutes, check a few grains of rice to see if tender and cooked. If not add a little more water and microwave for another 5 minutes. 
Saute onions and rest of spices in a saucepan with some oil, until onions are slighty golden brown and mix with cooked rice.  

Makes 6 servings

Serve with curries OR use to prepare Akhni pilau and Biryani (breyarni) recipes.

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