Sirmaari Roti 奶香火烤饼
牛奶 - ½ padi
酵母- 1¼ palam
将二者轻柔混合︒
浓缩奶油 - 5 palam
细小麦碎(粗粒小麦粉) - ½ padi
盐 - ¼ palam
均匀混合浓缩奶油、小麦碎和盐,与步骤1的牛奶酵母和 在一起︒揉拌成柔软的面团︒将面团静置一段时间(面发 酵膨大后),分别做成柠檬般大小的面团,然后擀成半稻 穗宽的薄饼︒
凝乳 - veesam padi
牛奶 - veesam padi
些许酸酪乳
将二者搅拌在一起︒将此涂抹在每一个擀好的面饼上,并将面饼像上述那样置于湿布上
原料 牛奶 酵母 濃縮奶油 細小麥碎(粗粒小麥粉) 鹽 凝乳 些許酸酪乳 Milk Khameer Clotted Cream from Milk Fine Wheat Grits (Semolina) Salt Curd some Sour Buttermilk Ingredients
Roti Roti
before, and cover with another damp cloth. Keep this closed for 1½ Naazhigai (36 minutes). When the Roti puffs up, make 2-3 holes in the center of the Roti just as in the previous Roti recipe.
把牛奶與凝乳混合,均勻地塗抹在餅上︒ 將所有的餅放 在一塊濕布上,上面用另一塊濕布蓋住,靜置1½ Naazhigai (36 分鐘)︒ 麵膨脹起來後,在餅的中心戳 2至3個洞後 烘烤︒
Pat the Roti on the inner walls of the Pon-aduppu and till it cooks and turns slightly reddish, sprinkle some sour buttermilk frequently. When the Roti puffs and turns reddish, expose the edges of the Roti to the heat of the live coal, remove from the stove and use.
輕拍Pon-aduppu(餅坑爐)內壁上的麵餅至熟並色澤微 紅,不時地灑上一些酸酪乳︒當麵餅膨脹發紅,將餅的邊 緣在活炭上炙烤,隨後從爐火中取出並用之︒
Roti Roti
Vegetable And Tuber Mixed Pancake (Kaai Kizhangugal serntha Adai)
Tapioca - ½ veesai 木薯
Fine Wheat Grits (Semolina) - 7 palam 小麥碎
Powdered Salt - ⅛ palam 鹽末
Roast the tapioca on hot ash (from the burnt firewood) until it is properly cooked. Once it cools down, peel the skin. Mix this with wheat grits and salt, add the required amount of water and knead to make a tight dough. Make small balls out of the dough. Place the small balls on the rolling board and roll them to make Rotis. Cook these on the Dosa-pan just as the other Roti recipes and use it.
將木薯放在(燃柴所留的)熱灰上煨至熟透︒冷卻後剝 皮︒與小麥碎和鹽混合,加入所需量的水,揉成麵糰︒ 麵糰分成小麵球︒將小麵球放在揉麵板上,擀成麵餅︒ 像另些麵餅食譜一樣在多薩鍋上烤熟後用之︒
Similarly, this Roti can also be made using vegetables and tubers like pumpkin, raw banana and potato which have Madhura rasa (sweet flavour). It"s important to roast or steam the vegetables, remove their skin and mix with the Rava (fine wheat grits) before making the roti. 同樣,也可以用蔬菜和塊莖,如用具備Madhura rasa(甜 味)的南瓜、生香蕉和馬鈴薯,來烤製這種餅︒重點是 在製作烤餅前,要先蒸烤備好蔬菜,將其去皮,然後與Rava(細小麥碎)混合︒
菜薯饼
原料
木薯 細小麥碎(粗粒小麥粉) 鹽末 Tapioca Fine Wheat Grits (Semolina ) Powdered Salt
Ingredients pancake adai
Kushka dishes are prepared in an exciting and fun way. It is eaten with curd, milk, and sugar as accompaniments. Accompaniments like rasam (spicy soup), kootu(vegetable and lentil stew) and kuzhambu (broth) which have salty, sour and spicy flavours will not suit this dish. The rice should not be mushy or chunky. It should be like sundal such that therice grains dont stick to the fingers.
Kushka (Aromatic Dishes) 库序卡(香饭)
以下庫序卡的製作非常有趣︒這種飯與凝 乳、牛奶和糖一起食用︒像rasam(辣湯)、 kootu(燉蔬菜扁豆)或 kuzhambu(酸辣湯) 這類鹹、酸、辣配菜,不適合與其一起食用︒ 烹飪時注意穀粒應不結塊不結糊,粒粒分明