About Pulses Recipe
Yield: 1 Info/tipsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
"Some of the most common kinds of pulses used in Indian cooking are as
follows:
Chana dal (or gram dal) are hulled and split chick-peas. Deep yellow
in color, these pulses do not need soaking before cooking."
"Kabli chana are yellow chick-peas. Unhulled and beige in color, they
need overnight soaking before cooking.
"Kala chana are small brown or black chick-peas. Like kabli chana,
they require long presoaking and cooking to become tender.
"Continental masoor are whole greenish-brown lentils. Flat and
oval-shaped, they originated in the West and were adopted by India,
so they should already be fairly familiar to you. They do not need
presoaking."
"Masoor are brown Indian lentils. Whole but smaller than continental
masoor, they do not require presoaking.
"Masoor dal are split masoor which are tiny and salmon-pink because
they have also been hulled. They do not need presoaking and turn
yellow when they cook.
"Moong beans (or hari dal) are dark green, small, and slightly
cylindrical in shape. They need 2-4 hours soaking before cooking,
but if oversoaked they will sprout and become moong bean sprouts so
familiar in the West."
"Moong dal chilka are split moong beans, green on one side and pale
on the other. They do not need presoaking.
"Moong dal are split, light yellow, and rectangular in shape because
they are hulled. They do not need to be soaked before cooking.
"Toor dal (or arhar dal) are a hulled, split pulse, a little larger
than chana dal. Dull and yellow-colored, they do need presoaking."
"Urid (or black matpe) are small, dull, and black, similar in size and
shape to moong beans. They must be presoaked.
"Urid dal are split urid that do not need to be soaked before cooking.
"Washed urid dal are off-white because they have been hulled and
washed as well as split. They do not require presoaking."
Title: ABOUT QUICK BREADS
Categories: Breads, Crocker
Yield: 1 Servings
See Below
As their name suggests, quick breads are just that-fast and very easy
to make. Quick breads range from pancakes to tender, flaky biscuits
to moist, rich nut breads.
Quick-acting baking powder rather than slower-acting yeast is the
leavening agent for quick breads. It consists of an acid, such as
cream of tartar, and an alkali, such as baking soda, which react with
one another in the presence of moisture to form a gas. In batter or
dough this gas forms tiny bubbles that expand quickly, creating the
structure of the quick bread. To be sure it is always fresh, purchase
only a small quantity of baking powder at a time.
BAKING TIPS
Use shiny pans and cookie sheets, which reflect heat, for golden,
delicate and tender crusts on muffins, coffee cakes and nut breads.
Grease only the bottoms of muffin cups; muffins will then be nicely
shaped and have no rim around the top edge.
Grease only the bottoms of loafpans for fruit or nut breads. The
ungreased sides provide a surface for the batter to cling to while
rising during baking, which helps form a gently rounded top.
Cool nut breads completely before slicing to prevent crumbling. Cut
with a sharp, thin-bladed knife, using a light sawing motion.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp
follows:
Chana dal (or gram dal) are hulled and split chick-peas. Deep yellow
in color, these pulses do not need soaking before cooking."
"Kabli chana are yellow chick-peas. Unhulled and beige in color, they
need overnight soaking before cooking.
"Kala chana are small brown or black chick-peas. Like kabli chana,
they require long presoaking and cooking to become tender.
"Continental masoor are whole greenish-brown lentils. Flat and
oval-shaped, they originated in the West and were adopted by India,
so they should already be fairly familiar to you. They do not need
presoaking."
"Masoor are brown Indian lentils. Whole but smaller than continental
masoor, they do not require presoaking.
"Masoor dal are split masoor which are tiny and salmon-pink because
they have also been hulled. They do not need presoaking and turn
yellow when they cook.
"Moong beans (or hari dal) are dark green, small, and slightly
cylindrical in shape. They need 2-4 hours soaking before cooking,
but if oversoaked they will sprout and become moong bean sprouts so
familiar in the West."
"Moong dal chilka are split moong beans, green on one side and pale
on the other. They do not need presoaking.
"Moong dal are split, light yellow, and rectangular in shape because
they are hulled. They do not need to be soaked before cooking.
"Toor dal (or arhar dal) are a hulled, split pulse, a little larger
than chana dal. Dull and yellow-colored, they do need presoaking."
"Urid (or black matpe) are small, dull, and black, similar in size and
shape to moong beans. They must be presoaked.
"Urid dal are split urid that do not need to be soaked before cooking.
"Washed urid dal are off-white because they have been hulled and
washed as well as split. They do not require presoaking."
Title: ABOUT QUICK BREADS
Categories: Breads, Crocker
Yield: 1 Servings
See Below
As their name suggests, quick breads are just that-fast and very easy
to make. Quick breads range from pancakes to tender, flaky biscuits
to moist, rich nut breads.
Quick-acting baking powder rather than slower-acting yeast is the
leavening agent for quick breads. It consists of an acid, such as
cream of tartar, and an alkali, such as baking soda, which react with
one another in the presence of moisture to form a gas. In batter or
dough this gas forms tiny bubbles that expand quickly, creating the
structure of the quick bread. To be sure it is always fresh, purchase
only a small quantity of baking powder at a time.
BAKING TIPS
Use shiny pans and cookie sheets, which reflect heat, for golden,
delicate and tender crusts on muffins, coffee cakes and nut breads.
Grease only the bottoms of muffin cups; muffins will then be nicely
shaped and have no rim around the top edge.
Grease only the bottoms of loafpans for fruit or nut breads. The
ungreased sides provide a surface for the batter to cling to while
rising during baking, which helps form a gently rounded top.
Cool nut breads completely before slicing to prevent crumbling. Cut
with a sharp, thin-bladed knife, using a light sawing motion.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp
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