Hawkins FUTURA TAVA Instruction Manual
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Hawkins FUTURA TAVA Instruction Manual

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Summary of Contents for Hawkins FUTURA TAVA

  • Page 2: Important Safeguards

    – remember to use a pot holder to hold the handle when it is hot. Read and follow instructions in this Manual. Hawkins Cookers Limited IF YOU HAVE ANY QUESTIONS, COMMENTS OR SUGGESTIONS OR IF YOU NEED ANY...

  • Page 3: Table Of Contents

    Manual. All Rights Reserved. Edited and published by Neil Vasudeva on behalf of Hawkins Cookers Limited, Maker Tower F 101, Cuffe Parade, Mumbai 400 005, India and printed in 2012 instructions in this Manual.

  • Page 4: Models Of The Futura Hard Anodised Tava (Griddle)

    Models of the Futura Hard Anodised Tava (Griddle) 26 cm diameter 4.88 mm thick stainless steel handle 22 cm diameter 4.06 mm thick stainless steel handle 26 cm diameter 6.35 mm thick stainless steel handle 24 cm diameter 4.88 mm thick stainless steel handle 26 cm diameter 6.35 mm thick...

  • Page 5: What Size Of Roti (Indian Bread) Can You Make On A Tava

    What Size of Roti (Indian Bread) Can You Make on a Tava? Paratha (page 8) Makai ki Roti (page 10) Pudina Paratha (page 16) Puran Poli (page 12) Tava Tava Diameter Diameter Paratha Roti/Poli Diameter Diameter 16 cm 14 cm 18 cm 16 cm 20 cm...

  • Page 6: How To Use

    Regulate Heat and rub with a plastic scrubber. While cleaning, keep a folded kitchen Futura Tava conduct heat evenly and efficiently so high heat is rarely cloth or a piece of any other soft material such as rubber or sponge necessary.

  • Page 7: Easy Tips For Better Cooking

    Easy Tips for Better Cooking 1. Read the entire recipe before beginning to work. Assemble and enough (before oil just begins to smoke) batter will spread but dosa/ prepare all ingredients. Follow recipe step-by-step. poora will stick. For cooking subsequent dosa/poora do not add oil on tava before pouring batter.

  • Page 8: How To Stuff Paratha

    How to Stuff Paratha How to Cook Paratha U S E T H E S E I N S T R U C T I O N S A S I N D I C A T E D I N T H E R E C I P E S . U S E T H E S E I N S T R U C T I O N S A S I N D I C A T E D I N T H E R E C I P E S .

  • Page 9: Measurements

    Measurements The quantities of ingredients in the recipes are given in two measuring systems – U.S. and metric – separated by this mark ‘’/ ‘’. Use any one of the measurements. Measurements of ghee in the recipes are for ghee at room temperature. Volume Weight All measurements are level, not heaped.

  • Page 10: Paratha (Layered Unleavened Bread)

    For 22 cm paratha: a round 8 inch/22 cm in diameter; spread • Paratha (Layered Unleavened Bread) tsp/3.8 ml ghee. Yield 4. Starting at one edge, tightly roll up round (Figure A). Each time a 16 cm diameter paratha: 12 turn is completed, pat the top of the rolled-up portion from the centre 18 cm diameter paratha: 10 outward to the edges with fingers (Figure B).

  • Page 11: Phulka (Puffed Unleavened Bread)

    6. On a floured board, roll each coil into a flat round as required: 1. Mix flour, salt and cup/120 ml water. Add enough of remaining For 16 cm paratha: rounds 6 inch/16 cm in diameter water ( cup + 2 tbsp/90 ml), 2 tbsp/30 ml at a time, mixing after •...

  • Page 12: Makai Ki Roti (Corn Meal Flat Bread)

    4. Put one hand over round and tip board till round drops onto open Makai ki Roti (Corn Meal Flat Bread) palm. (If round sticks to the board, ease round using broad spatula and tip board in the same way.) Yield 14 cm diameter roti: 12 5.
  • Page 13 1. To make soft paneer: 5. Place tava on medium heat as follows: For the 22 cm tava: 1 minute • a. Place a strainer over a bowl large enough to hold the milk. Line For the 24 cm tava: 1 minute •...

  • Page 14: Welsh Griddle Cakes

    For the 22 cm tava: 1 minutes • Welsh Griddle Cakes For the 24 cm tava: 2 minutes • For the 26 cm tava: 3 minutes • Yield: 15 cakes For the 28 cm tava: 3 minutes. • cups / 200 g refined flour Reduce heat to low.
  • Page 15 1 hour. peak to one side and pat dough to seal any openings. Keep assembled 2. To make filling: Put chana dal and water in a Hawkins pressure ball on floured surface. Assemble and keep remaining balls in the same cooker.

  • Page 16: Gobi Paratha

    2. To make filling: Grate cauliflower. Mix cauliflower and salt. Keep Gobi Paratha (Unleavened Bread Stuffed with aside 15 minutes. Squeeze gently and discard water. Add remaining Cauliflower) ingredients. Mix. Yield 3. Rub hands with a little ghee. Knead dough briefly. Make the number and size of balls as required: 16 cm diameter paratha: 12 18 cm diameter paratha:...

  • Page 17: Chana Dal Paratha

    2. To make dough: Mix flour, salt, ghee and 1 cup/240 ml water. Chana Dal Paratha (Unleavened Bread Stuffed Add enough of remaining water ( cup + 2 tbsp/90 ml), 2 tbsp/ with Bengal Gram) 30 ml at a time, mixing after each addition, till dough forms a soft ball (stop adding water before dough becomes wet and sticky).

  • Page 18: Pudina Paratha (Layered Unleavened Bread With Mint)

    For 16 cm paratha: a round 6 inch/16 cm in diameter; spread Pudina Paratha (Layered Unleavened Bread • tsp/2.5 ml ghee with Mint) For 18 cm paratha: a round 7 inch/18 cm in diameter; spread • tsp/2.5 ml ghee Yield For 20 cm paratha: a round 8 inch/20 cm in diameter;...
  • Page 19 5. Make remaining balls into rounds and coils in the same way as given in step 3 and step 4. Keep covered with a damp cloth. 6. On a floured board, roll each coil into a flat round as required: For 16 cm paratha: rounds 6 inch/16 cm in diameter •...

  • Page 20: Alu Paratha (Unleavened Bread Stuffed With Potatoes)

    9. Heat tava on medium heat as follows: For the 22 cm tava: 1 minutes • 1. To make filling: Pour water in a Hawkins pressure cooker. Place For the 24 cm tava: 2 minutes • potatoes in cooker, preferably on a grid. Close cooker. Bring to full For the 26 cm tava: 3 minutes •...

  • Page 21: Glossary (Meanings And Methods)

    Glossary (Meanings and Methods) Gur: Jaggery. A light brown solid, unrefined sugar from sugar cane. Batter: A mixture made from flour and a liquid such as water, milk or egg which is thin enough to pour or drop from a spoon. Knead: To work dough with hands by pushing into the dough, folding Beat: To mix with an instrument such as a spoon, whisk or electric it over and pushing again until dough is resilient, smooth and satiny.

  • Page 22: Translations To Hindi & English

    Translations to Hindi & English Space for Your Notes Bread Dabalroti Butter Makkhan Chana dal Bengal gram Coriander leaves Hara dhania ke patte Coriander powder Pissa sukha dhania Corn meal Makai ka atta Cumin seeds Jeera Ginger, fresh Adrak Green cardamom Choti elaichi Green chillies Hari mirch...

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