Chapati

Baiduri Othman

Originally posted by maisya at 2005-7-14 10:03 AM:
Nie gambar chapati yg Maisya pernah buat...resepi macam yg Tillingtan bagi ni.



my favourite ni. tapi my family selau makan ...

Ni sedap makan dgn kari ayam. Makan dgn palak paneer pun sedap.

BTW, Tilingtan tu keturunan Sikh ke?

Tillingtan

I find that mixing whole meal flour with plain flour does not produce same texture of bread as using pure atta flour.They are much harder.
This atta flour is special because it is stone grind. ( found out dgn google search)

For those in Malaysia, boleh beli jenama Burung Nuri, I think it comes in a 2kg pack.  In the UK, banyak jenamanya. Beli from kedai Indian or Pakistani.
Kat sini saya dapat beli one time a brand from Canada, they are the best I have found so far.

Tillingtan

Originally posted by Baiduri Othman at 20-7-2005 08:03 AM:


Ni sedap makan dgn kari ayam. Makan dgn palak paneer pun sedap.

BTW, Tilingtan tu keturunan Sikh ke?

Saya tak tau apa benda tu palak paneer.
Chapati tu sedap, bila bila masa je. a left over chapati can be heated up the next day, crumbled and later mixed with a bit of salt and some ghee,
it is good with tea.


Off topic.

Sikh itu adalah agama. Of which saya bukan. Most of the Sikh adalah berketurunan Punjabi because asal agama  tu di Punjab, India. and orang orang yg asal dari that Punjab state, they are identified as Punjabis. Also not all Punjabis are Sikh.

Tillingtan

chapati yg paling cantik

Baiduri Othman

Originally posted by Tillingtan at 2005-7-20 10:15 AM:



Saya tak tau apa benda tu palak paneer.
Chapati tu sedap, bila bila masa je. a left over chapati can be heated up the next day, crumbled and later mixed with a bit of salt and some ghee,
  ...

Palak Paneer tu sedap. Tak pernah cuba ke Tilingtan? Antara bahan2 yg digunakan ialah sayur bayam cincang & homemade yoghurt & of course curry. Memang senang makan dgn chapati & naan yg ada mixed fruits tu.

Pasal Sikh - sorry saya tak tau ia adalah sebuah agama. Ingatkan Sikh tu satu bangsa. So awak berketurunan India kot. BTW, dah lepak kat FNR. Tak nak lagi join RF ke?

Tillingtan

Originally posted by Baiduri Othman at 20-7-2005 11:53 AM:


Palak Paneer tu sedap. Tak pernah cuba ke Tilingtan? Antara bahan2 yg  dgn chapati & naa ...

Belum cuba lagi, Bai.

Masih visit RnS forum. tapi kat sana, not as hot as here. It is always hot here and not heavy to the mind. Over the other side, tis the same topic again being repeated with a different twist... boring.

Do you cook Indian food?

NoorMasri

Originally posted by Tillingtan at 20-7-2005 09:59 AM:
I find that mixing whole meal flour with plain flour does not produce same texture of bread as using pure atta flour. In the UK, banyak jenamanya. Beli from kedai Indian or Pakistani.
Kat sini saya dapat beli one time a brand from Canada, they are the best I have found so far.

Till..kat UK tepung tu tulis tepung atta gak ke..rasanya cam akak pernah nampak tertulis capati flour..hubby akak suka capati ni..nanti bila2 nak try beli tepung kat sini..sama tak rasa cam tepung di M'sia

Index

Originally posted by Kacip_Fatimah at 2005/03/30 18:20:
capati nie kira dulu makanan wajib kitaorang time weekend..sekali mak wat mmg berkeping2..saya jerr dah 4 keping!!tu tak masuk abah lagikk...
lawannya pulak mesti kuah sardin dgn bawang...

k ...

Mod Kacip...terlanjur dah bagi resepi sardin tu, ada tak resepi yg guna daging cincang tu..yg tu best kalau makan ngan capati. Yg banyak buh daun kari tu..tq in advance

Baiduri Othman

Originally posted by Tillingtan at 2005-7-20 12:59 PM:



Belum cuba lagi, Bai.

Masih visit RnS forum. tapi kat sana, not as hot as here. It is always hot here and not heavy to the mind. Over the other side, tis the same topic again being repeate ...

RnS tu forum mana pulak? Even kat RF selalu repeat the same topic ttp dulu RF lagilah panas. Elok jugaklah cool down sikit.

Pasal masakan India, memang ada buat capati sebab ramuannya lebih kurang sama. Tak taulah tu yg dikata capati. Tapi saya memang suka Indian foods. Kat sini ada satu restoren India - Lin Tandoori kalau tak silap. Sedap masakan dia & tak guna bahan2 perasa spt ajinomoto. So taste dia natural je.

NoorMasri

Originally posted by Index at 20-7-2005 06:04 PM:


Mod Kacip...terlanjur dah bagi resepi sardin tu, ada tak resepi yg guna daging cincang tu..yg tu best kalau makan ngan capati. Yg banyak buh daun kari tu..tq in advance

keema ke Index..?

Index

Originally posted by NoorMasri at 2005/03/30 18:22:


keema ke Index..?

Ntah ler K Noor..saya tau makan jer. Rasanyer mmmg ada rasa kari sikit tapi tak ler warna kari sgt, dia tak dry, tak basah sgt.. Kat sini kalau makan capati , kuah dia sama ada sardin atau daging cincang, kari daging atau ayam. Yg tu jer saya boleh bagi tau...Tu la..pandai makan jer, tak pandai nak tanya pun ya jugak.

Tillingtan

Originally posted by NoorMasri at 20-7-2005 05:50 PM:


Till..kat UK tepung tu tulis tepung atta gak ke..rasanya cam akak pernah nampak tertulis capati flour..hubby akak suka capati ni..nanti bila2 nak try beli tepung kat sini..sama tak ...

Kak Noor, kat sana you can find those written as Atta flour and also as Chapati flour. Kat UK, you can find much better atta flour di bandingkan kat Malaysia. Kak Noor kalau nak beli tu pasti kan tepung nya tak brown sangat, itu bagi saya kurang sedap sikit.

Tillingtan

Here are a few tips for good chapatis.

1. Use pure wheat flour. Avoid the flour which has all purpose flour mixed in it.

2. For the chapati dough, proportion of water is also important. Do not add plenty of water. Also take care not to add very less.

3. Knead the dough gently and keep covered with a damp cloth for atleast 15 minutes. (However do not keep it for more than an hour) Then knead once more using some oil or water just before making the chapatis.

4. Cover the dough with a damp cloth as you roll out the chapatis. It keeps the dough soft.

5. The type and quality of chapati flour you get may vary from place to place. If chapati turns out to be hard after roasting, next time when you try chapatis, do not use oil in the dough. Or use very less.

6. Do not leave chapati on the griddle for long. Once done from both the sides, remove from the griddle.

7. After roasting, pat the chapati to remove any air out of it. It retains the softness.

top40

Semalam buat tapi keras la....terlebih uli ke?

Tillingtan

Originally posted by top40 at 21-7-2005 10:19 AM:
Semalam buat tapi keras la....terlebih uli ke?

keras lepas masak ke sebelum.

kalau sebelum masak

Rasanya kurang air. awak kena masukkan air bit by bit, uli sampai lembut. lepas tu biar kan kejap. Top juga boleh ambil tuala basah dan cover doug selama 15 to 30 minutes.

kalau lepas masak
First time memang macam macam boleh jadi. saya punya keras macam papan, kalau terbaling kat orang mungkin tulang pun boleh patah kot...

top40

Selepas masak. Ingatkan sebab nipis sangat, pastu top gelek tebal sket. Tapi tak tutup pun ngan kain lembab masa perap tu...just tutup ngan pingan je bekas tu. Tak pe nanti cuba lagi. Guna air biasa or air suam masa uli?...top guna air suam. Mungkin pasal tu tak?

Originally posted by top40 at 21-7-2005 11:12:
Selepas masak. Ingatkan sebab nipis sangat, pastu top gelek tebal sket. Tapi tak tutup pun ngan kain lembab masa perap tu...just tutup ngan pingan je bekas tu. Tak pe nanti cuba lagi. Guna air bias ...

Assalamualaikum top40,

Raser teman........komer tak tahu apa HIKMAH nya di tutup dgn kain lembab tu.
Actually, ia untuk mengelakkan adunan tu menjadi KERING/KERAS di bahagian luar nya.
Persekitaran yg kering akan menyedut air dari adunan tersebut.

Pabila di tutup dgn kain yg lembab, adunan tersebut akan 'naik' dgn baik tanpa menjejaskan luaran nya.

Wsalam

p/s same apply to roti canai, pizza, pau

top40

Walaupun tutup ngan pingan tapi dough tak kering pun tapi....bak kate orang jangan melawan...ikut je...hehehe. Nanti top cuba lagi. Kuah kari & sambal sardin ade lagi tu. Top akan selimutkan dengan kain lembab.

NoorMasri

Originally posted by Tillingtan at 21-7-2005 07:50 AM:


Kak Noor, kat sana you can find those written as Atta flour and also as Chapati flour. Kat UK, you can find much better atta flour di bandingkan kat Malaysia. Kak Noor kalau nak beli tu pasti k ...

wokeh..nanti akak cari ...:cak:

Tillingtan

Originally posted by top40 at 21-7-2005 11:12 AM:
Selepas masak. Ingatkan sebab nipis sangat, pastu top gelek tebal sket. Tapi tak tutup pun ngan kain lembab masa perap tu...just tutup ngan pingan je bekas tu. Tak pe nanti cuba lagi. Guna air bias ...

Top

Guna pinggan pun boleh. Tak kisahlah guna air suam ke air sejuk. tapi air yg telah di masak boleh keep the dough from naik basi.

Top masak roti tu atas apa? Cukup tak panasnya? pastikan ianya cukup cukup panas. boleh test dgn sprinkle bit of tepung and bila ianya tukar warna kekuningan, then baru boleh lettakan roti utk di masak.

Bila roti tu nampak gelap sikit, cepat cepat turn it on the other side to cook. u can see bit of puffing up, then tekan sikit on the sides dgn towel atau kitchen paper. kalau that side telah masak, then turn to the first side again. and tekan sekali lagi. by this time, roti tu akan puff up cantik.

I know it is frustrating. it is an art ...
lepas roti tu dah masak, alihkan ke bekas yg bertuala, so that you can cover the roti bila ianya telah semuanya siap. dan kain itu helps to keep the bread moist.