Recommendation to Homemade Appetizing Butternut squash and milk chapatis
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To prepare an extraordinary Butternut squash and milk chapatis, here are the ingridients required:
- Use 1 of small sized butternut.
- Use 3 1/2 cups of atta mark flour.
- Prepare of salt (to taste).
- Provide 1 cup of warm milk.
- You need 1 cup of oil.
After readying the ingridients, now you are good to cook your 5-star Butternut squash and milk chapatis by following the guidances below:
- Peel, remove seeds and chop the pumpkin into small pieces. Wash and place in a sauce pan with water to boil till marshy. drain the water and allow to cool in a larger mixing bowl.
- Measure 3 cups flour and sieve into the mixing bowl. add in the salt and 2 tbsp oil then mix. add in the milk little by little as you knead till the dough comes together. place on your work surface and knead some more till you get nice smooth dough. Place in a greased tin and cover with a damp cloth. let rest for at least 15 minutes (this softens the dough).
- Roll out the dough to a large circular shape, about 1/2 centimetre thick, smear some oil evenly and cut into strips. roll up the strips to form a pinwheel design.
- Dust your work surface and roll out a circle from the 'pinwheel shape' dough..
- Cook on a medium high heated pan as you flip and apply oil all round so that both sides cook evenly and have even patches and color.
- Remove and place in an underlined container as you serve..
This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn't resist seasoning it with red Thai curry paste like I did. Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. I have tried many butternut squash soup recipes. This is definitely my new favorite.
Recipe : Butternut squash and milk chapatis
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step by step to make Butternut squash and milk chapatis
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