Term 2 Week 4a: IT Task #1 - Natualist

-Comparisons between Chapati and Roti Prata, Jalebi and 油条-

a) Chapati VS Roti Prata
1) Chapati
- is used to scoop up ingredients in a cone shape
- glazed with butter
- rolled out with a rolling pin
2) Roti Prata
- ingredients are inside the prata
- is flipped till flat

b) Jalebi VS 油条
1) Jalebi
- a sweet
- can be accompanied by warm milk
2) 油条
- a fried bread
- can be accompanied by rice congee or soy milk

-Recipe for chapati and jalebi-
1) Chapati

1. Ingredients
   

   3 cups

   1 1/2 teaspoon

   1 tablespoon

   1 cup
   

   Fine wholemeal flour or roti flour

   Salt or to taste

   Ghee or oil, optional

   Lukewarm water

2. Put flour in mixing bowl, reserving about half cup for rolling chapatis.

3. Mix salt through the flour in the bowl, then rub in ghee or oil, if used.

4. Add water all at once and mix to a firm but not stiff dough.

5. Knead dough for at least 10 minutes (the more it is kneaded, the lighter the bread will be).

6. Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer (if left overnight, the chapatis will be very light and tender).

7. Shape dough into balls about the size of a large walnut.

8. Roll out each one on a lightly floured board (using reserved flour) to a circular shape as thin as a French crepe.

9. After rolling out chapatis, heat a griddle plate or heavy-based frying pan until very hot, and cook the chapatis, starting with those that were rolled first.

10. Put chapati on griddle and leave for about 1 minute.

11. Turn and cook other side a further minute, pressing lightly around the edges of the chapati with a folded tea towel or an egg slice.

12. This encourages bubble to form and make the chapatis light.

13. As each one is cooked, wrap in a clean tea towel until all are read.

14. Serve immediately with butter, dry curries or vegetable dishes.

2) Jalebi

1. Ingredients
   2 cups self-raising flour
   1/2 tsp baking powder
   1 cup yogurt
   Oil for deep frying
   1 cup sugar
   A few strands of saffron
   1/4 tsp cardamom powder
   2 drops orange food colour
   2 tps rose water
2. Mix the flour baking powder and yogurt into a batter and keep aside for 24 hours to ferment.

To be continued with another blog post.