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Summary of Contents for Hawkins Futura Nonstick Dosa Tava Griddle
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Page 2: Important Safeguards
Read and follow instructions in this Manual. Do not put hot tava in cold water. IF YOU HAVE ANY QUESTIONS, COMMENTS Hawkins Cookers Limited OR SUGGESTIONS OR IF YOU NEED ANY P O BOX 6481, MUMBAI 400 016, INDIA HELP WITH THIS PRODUCT OR WITH ANY OF TEL (91 22) 2444 0807 FAX (91 22) 2444 9152 ®... -
Page 3: Table Of Contents
Glossary (Meanings and Methods) 'Hawkins' and 'Futura' are Registered Trademarks of Hawkins Cookers Limited in India and in various other countries throughout the world. 2010 product design registered in India under registration number 228104/2010. 2012 Copyright reserved. All Rights Reserved. Edited and published by Neil Vasudeva on behalf of Hawkins Cookers Limited, Maker Tower F 101, Cuffe Parade,... -
Page 4: How To Use
How to Use Before Use When pre-heating the cold empty tava before beginning to cook, it is critical that THE HEAT IS NO MORE THAN MEDIUM Remove sticker/label. Remove any adhesive with vegetable oil. Before and the time is strictly limited to no more than 7 minutes. using tava for the first time, wash in hot water with a mild soap or detergent, rinse in clear water and dry. - Page 5 Avoid Scratching, Damage, Breakage Flour turns dark brown in Use wooden, heat-resistant nylon, plastic or rubber spatula/utensils. 15 seconds or Metal utensils will scratch and reduce the life of the nonstick coating. Tava is… Action needed less? Do not cut or scrape with metal objects or knives. If using a metal spatula, try to keep spatula parallel to the tava to avoid digging into the Overheated 1.
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Page 6: How To Clean
How to Clean Wash After Every Use Avoid "Baked-On" Food/Stains Taking care to protect your hand from the hot tava with sufficient If tava is not cleaned thoroughly, a thin layer of food or grease paper or cloth, wipe off residual oil with a paper napkin or muslin may remain. -
Page 7: Easy Tips For Better Cooking
Easy Tips for Better Cooking 1. Read the entire recipe before beginning to work. Assemble and 7. Certain recipes specify "medium-high" heat setting. By "medium-high" prepare all ingredients. Follow recipe step-by-step. heat we mean a setting between medium and high. 2. -
Page 8: Tips For Making Dosa
5. If the batter is difficult to spread because it is sticking to the katori 1. The Hawkins Test Kitchen used two different utensils for and lifting off the tava, the tava may be too hot. You may reduce heat spreading batter while developing the dosa recipes in this Manual: but –... -
Page 9: How To Grind
11. Figures C to I illustrate various steps in making dosa which are mentioned in the relevant recipes. Figure C Figure F Figure G Figure D Figure E Figure H Figure I How to Grind To grind batter for dosa and uttapam in a mixer-grinder. To grind is to crush into bits or fine particles by rubbing between two hard surfaces. -
Page 10: 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. Volume Weight All measurements are level, not heaped. Metric Equivalent Measurement Equivalent... -
Page 11: Traditional South Indian Dosa (Rice And Gram Pancakes)
Traditional South Indian Dosa Crispy Dosa (Rice and Gram Pancakes) (Rice and Gram Pancakes) Yield: 8 dosa Yield: 10 dosa rice cups (10 oz / 300 g) rice cup (3 oz / 100 g) cup (3 oz / 100 g) urad dal parboiled rice 1 cup (7 oz / 200 g) -
Page 12: Masala Dosa (Rice And Gram Pancakes With Spicy Potato Filling)
1. To make batter: In a bowl, cover rice, parboiled rice and urad dal Masala Dosa (Rice and Gram Pancakes with water at least 1 inch/2.5 cm above ingredients. Soak 4 hours. Drain. with Spicy Potato Filling) 2. Grind rice-dal mixture into a paste gradually adding 2 cups/480 ml water. -
Page 13: Rawa Dosa (Semolina And Gram Pancakes)
Rawa Dosa (Semolina and Gram Pancakes) Uttapam (Rice and Gram Pancakes) Yield: 10 dosa Yield: 5 uttapam rice cup (5 oz / 150 g) urad dal soaked for 2 hours cups (10 oz / 300 g) and drained cup (5 oz / 150 g) urad dal water... -
Page 14: Three-At-One-Time Masala Uttapam (Savoury Rice And Gram Pancakes)
all over uttapam. Turn over. Fry till underside is golden brown (about Three-at-One-Time Masala Uttapam 3 minutes). Remove. (Savoury Rice and Gram Pancakes) 8. Fry remaining uttapam in the same way as in step 7. Serve hot, • accompanied with Coconut Chutney (for recipe, see page 16). Yield: 15 uttapam rice cups (10... - Page 15 8. Heat tava on medium heat no more than 5 minutes. Put one round at a time, mixing after each addition, till dough forms a soft ball (stop adding water before dough becomes very wet and sticky). Knead on tava. Cook 1 minute (Top should begin to look dry. There should be till dough is smooth and elastic (about 5 minutes).
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Page 16: Vegetable Rolls
Rolls Vegetable Rolls onions cut into rounds and 2 small (3 oz / 100 g) Yield: 4 rolls separated into single rings (see Figures N and O, page 15) Dough vinegar with green chillies 2 tsp / 10 ml sifted refined flour (maida) cups (4 oz / 125 g) (see page 18) -
Page 17: Nine-At-One-Time Alu Tikki (Potato Cutlets - Sindhi Style)
45 seconds). Turn over round. Turn over patty. Cook round, pressing in Nine-at-One-Time Alu Tikki the same way, about 1 minute. (Roti should be evenly cooked on both (Potato Cutlets – Sindhi Style) sides, with golden brown spots. It should not be very crisp so do not allow spots to become dark brown. -
Page 18: Coconut Chutney
Coconut Chutney Dhania Chutney (Green Coriander Chutney) Yield: 2 cups Yield: 1 cups groundnuts/peanuts groundnuts/peanuts cup (2 oz / 80 g) cup + 2 tbsp (2 oz / 60 g) coconut coarsely grated or coconut coarsely grated or 2 cups (5 oz / 160 g) cups (4 oz / 120 g) cut into small pieces (about... -
Page 19: English/Hindi Translations
English/Hindi Translations Space for Your Notes Dabalroti Bread Makkhan Butter Nariyal Coconut Hara dhania ke patte Coriander leaves Pissa sukha dhania Coriander powder Pissa jeera Cumin powder Jeera Cumin seeds Dahi Curd; Yogurt Kadi patta/Meethi neem ke patte Curry leaves Adrak Ginger, fresh Hari mirch... -
Page 20: Glossary (Meanings And Methods)
Grate (Kasna): To reduce food to fine particles by rubbing it against beater using a regular, rapid, rhythmic movement. the surface of a grater (an abrasive implement with sharp-edged, raised 'Boiled' Potatoes cooked in a Hawkins Pressure Cooker: perforations). Pressure...
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