Poori payasam

Ingredients:

1 cup all purpose flour

Pinch of salt

1tsp cardamom powder

Roasted nuts and raisins

4 cups milk

3/4 cup sugar

Oil/ghee to fry.

Method:

Make a soft dough of all purpose flour, salt and water. Keep aside for 10 minutes. Roll out into small puris and fry them till crisp. Dip them immediately in warm water for a few seconds.

Heat the milk and add sugar. Add cardamom powder and let it keep boiling for 10-15 minutes on low heat. Add the fried pooris to the milk and garnish with nuts and raisins.

PAROTTA

Ingredients:

Fresh maida - 4 cups
( heaped ) (1/2 kg ).
Baking powder - 1/4 tsp
Sugar - 1 tsp
Cooking soda -3 pinches
Powder salt - 11/2 tsp
Oil - 1/2


Method:

Sieve maida twice with baking powder, salt and soda.

Add 2 to 3 tsps of oil and sugar to the flour and blend well.

Knead to a smooth elastic dough using enough water.

Pat and Knead well for several minutes till the dough
becomes pliable without breaking in the middle.

Pour oil on top of the dough, cover and keep aside
for atleast 5 to 6 hours.

Apply oil to the working surface and knead the dough once again.

Divide the dough equally into small orange size balls.

Place a ball on oiled surface, flatten it with hands and stretch
all around  so that it forms a thin circular diaphragam.

Apply little oil on top, sprinkle little maida and fold like pleats
by gathering together to the centre.

Roll in the both corners to the centre so that two balls are formed
at the centre.

Place one on top of the other and gently flatten it.

Make all the balls in the same manner and keep immersed in the
same oil.

Before frying, pat the ball gently on top and flatten with hands like thick
parathas.

Fry on a hot tawa using little oil for both sides till golden brown in medium
flame.

After removing from fire, press the sides with the help of a towel to loosen the layers.

Serve it hot.


Yeild: 20 parottas.

Caloric value: 1 parotta - 133 calories.