Bread

Hi everybody. I am new here.

meena deepthi  wrote: Hi Medini,

which processor do you use??? I'm planning to buy one and would like to know which one would be good - espeically to cut veggies & kneading. It would be great if I can cut onions in it. so, which one would you suggest??? Pls do share your ideas on a processor.

Regards,

Meena

--- Medini Pradhan  wrote:

> Hi Adina, > > I have used Lakshmi, Golden Temple and Shakti > bhog. > I prefer Golden Temple as the chappatis, parathas > do not come out too brownish. > I used to hate that. The Golden Temple flour has a > very smooth texture. The other flours I have found > have a lot of bran and I too really difd not like > the way the chappaties used to turn out. > > Her is one trick that I use to make the > dough.....fast and smooth ! > I take 2 cups of flour, add it to my food > processor. > Add 1 cup of tap water (not cold), a pinch of salt > and give it a few pulses. > Add water as you see fit. The dough should not > stick to the sides and should form a ball. > Remove and knead with a little oil. > > Make chappaties as needed. This is a 2 minute > process. > My kids love eating hot phulkas and chapaties and > this is a fabulously easy way of making the > dough...fast ! Comes out great. > > Medini > > Cuisine Cuisine.com, LLC > Food is Culture. . . Culture is Food ! > > Elegantly Expressed Gift Baskets > Memorable Gifts. . . Lasting Impressions ! > > Blogs > Musings About People, Places & Things Intriguing > CuisineCuisine.com's BlogoRama > Life In Digital Pixels > Career Tips N Tricks > The Gift Gazette > > > Shops > Bazaar Bazaar > Blog Mugs, T-Shits & More > Exotic Ethnic Indian Gift Baskets, Gifts & Spices > > Member Barrington Area Chamber Of Commerce > Member TeleGift ~ Member GBE ~ Member GBT > Member National Specialty Gift Association > > > Adina Galani  wrote: > Dear all, > Can anyone please, tell me, which is the best > flour for chapatis? > I had one, simple, good, but somehow, after few > hours, the dough was becoming little brownish, now I > have Koheenoor (I am really sorry if I do not write > correct, I am having problems with eyes, and they > just don't help). So, this last one, it is either > not good, or I just do not do something right with > it, it becomes stricky, very hard, although little > oil is there, and I just don't like it. In India, > with my bhabi I have never faced such a problem with > flour. She was just grinding the weat home and we > used that which was really really good. Here in > Austria, there are many kinds, and keeping trying, > just makes me annoied and uncomfortable. > So, please, kindly tell me what to buy, I am > almost desperat. > With warm regards, > Adina > > > > > > ==Contributed by :==
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