ROTI RECIPE - NYT COOKING
Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it’s not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything — a little kheema, or a few spoonfuls of aloo masala — into a satisfying meal.
Provided by Tejal Rao
Total Time 30 minutes
Yield 12 roti
Number Of Ingredients 4
Steps:
- In a large bowl, mix the flour, oil and salt with 3/4 cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, 1/2 tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.
- Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.
- Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.
VEGAN AVOCADO RANCH DRESSING RECIPE - NYT COOKING
This dressing has the creamy, tangy, herby trifecta of ranch, but gets there with all plant-based ingredients. Creamy, ripe avocado is blended with the brine of dill pickles, whose garlic and dill seed echo the seasonings in traditional ranch. Blend in fresh dill and garlic for brightness, then stir in finely chopped pickles for texture. Eat it over greens or with chicken cutlets, spread it on a sandwich or serve it as a dip with chips and crudités.
Provided by Ali Slagle
Total Time 5 minutes
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a food processor, combine the avocado, dill, pickle brine and garlic with 1/3 cup water. Season with salt and pepper, and process until smooth.
- Stir in the chopped pickles. Taste and adjust balance and consistency with more brine, water, salt, black pepper and dill.
More about "hoshigaki recipes"
VEGAN AVOCADO RANCH DRESSING RECIPE - NYT COOKING
This dressing has the creamy, tangy, herby trifecta of ranch, but gets there with all plant-based ingredients. Creamy, ripe avocado is blended with the brine of dill pickles, whose garlic and dill seed echo the seasonings in traditional ranch. Blend in fresh dill and garlic for brightness, then stir in finely chopped pickles for texture. Eat it over greens or with chicken cutlets, spread it on a sandwich or serve it as a dip with chips and crudités.
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
- Stir in the chopped pickles. Taste and adjust balance and consistency with more brine, water, salt, black pepper and dill.
See details
ROTI RECIPE - NYT COOKING
Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it’s not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything — a little kheema, or a few spoonfuls of aloo masala — into a satisfying meal.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine indian
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine indian
- Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.
See details
VEGAN AVOCADO RANCH DRESSING RECIPE - NYT COOKING
This dressing has the creamy, tangy, herby trifecta of ranch, but gets there with all plant-based ingredients. Creamy, ripe avocado is blended with the brine of dill pickles, whose garlic and dill seed echo the seasonings in traditional ranch. Blend in fresh dill and garlic for brightness, then stir in finely chopped pickles for texture. Eat it over greens or with chicken cutlets, spread it on a sandwich or serve it as a dip with chips and crudités.
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
- Stir in the chopped pickles. Taste and adjust balance and consistency with more brine, water, salt, black pepper and dill.
See details
WHEN LIFE HANDS YOU PERSIMMONS, MAKE HOSHIGAKI
Jan 04, 2022 · When life hands you persimmons make hoshigaki! Originally a method of preserving the fall harvest for winter, hoshigaki (Japanese for dried persimmon) is a centuries-old Japanese delicacy that's easy to make but is remarkably time- and effort …
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massaged persimmons - hoshigaki They sure look strange, but they are so incredible to munch on. Called hoshigaki, and an old Japanese culinary tradition brought to northern California by immigrant Japanese farmers in the early part of this century, they are on …
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May 28, 2020 · Dried persimmons (known in Japan as “hoshigaki”) have a delightfully sweet, perfumed taste that makes for a wonderful treat year-round.There are a couple of different …
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GROWING PERSIMMONS FROM SEED: AN UNUSUAL FRUIT FOR YOUR ...
Hoshigaki (Dried Persimmons) Hoshigaki is the traditional Japanese method of drying persimmons. Saveur magazine calls hoshigaki the Kobe beef of dried fruit. Making this gourmet treat is time- and labor-intensive, but the results are well worth the effort. To make hoshigaki…
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SAN FRANCISCO RESTAURANT REVIEWS, RECIPES, WINE & SPIRIT…
The main ingredients in this flavorful soup are beef and daikon, making it similar to soegogi-muguk (Korean beef and daikon soup). However, unlike the latter, tang-guk has less broth and omits ...
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WHEN LIFE HANDS YOU PERSIMMONS, MAKE HOSHIGAKI
Jan 04, 2022 · When life hands you persimmons make hoshigaki! Originally a method of preserving the fall harvest for winter, hoshigaki (Japanese for dried persimmon) is a centuries-old …
From recipes.howstuffworks.com
From recipes.howstuffworks.com
See details
HACHIYA PERSIMMONS INFORMATION, RECIPES AND FACTS
Hoshigaki also produce a white bloom on the surface, which is a natural coating of sugar, and this bloom is one of the traits that signals the dried fruits are ready for consumption. Hoshigaki are …
From specialtyproduce.com
From specialtyproduce.com
See details
PONDEROSA LEMONS INFORMATION, RECIPES AND FACTS
Description/Taste Ponderosa lemons are a medium to large citrus variety, averaging ten centimeters in diameter and two pounds in eight, but the oval to oblong fruits can grow up to five …
From specialtyproduce.com
From specialtyproduce.com
See details
SAN FRANCISCO RESTAURANT REVIEWS, RECIPES, WINE & SPIRIT…
The main ingredients in this flavorful soup are beef and daikon, making it similar to soegogi-muguk (Korean beef and daikon soup). However, unlike the latter, tang-guk has less broth and omits ...
From sfgate.com
From sfgate.com
See details
WELOVEJAM
massaged persimmons - hoshigaki They sure look strange, but they are so incredible to munch on. Called hoshigaki, and an old Japanese culinary tradition brought to northern California by …
From welovejam.com
From welovejam.com
See details
COMPARATIVE CULTURAL STUDIES COMPARATIVE LITERATURE MEDIA ...
Issue 6.1 (March 2004) Thematic Issue: Shakespeare on Film in Asia and Hollywood. Ed. Charles S. Ross
From docs.lib.purdue.edu
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