welch@osu-eddie.UUCP (Arun Welch) (02/15/85)
Due to a number of requests asking what a puri press is, and where
to find them, here is a note on mine. It was given to me by my mother,
so I don't have too much information, but what I do know is that it
is made by Philco, and it says "Number 2" on the back.
It's made of two pieces of cast iron, with a lever on top. One
places a ball of dough between the two faces, and then presses
down on the lever, and Presto, we have a round puri, ready for frying.
It really makes things a lot easier. It doesn't seem to work for
chapati's however, as a) it's too small, and b) it doesn't produce
enough pressure to flatten them out all the way, so you have to roll
them out anyway. I have no idea how much they cost, but it can't be
too much, as cast iron isn't that expensive compared to aluminium or
stainless steel or copper cookware.
I also have a really good book to recommend. It's called "The Landour
Book of International Recipes", and it is published by Bell Books,
and the price is Rs 9.50. It's actually got recipes from all over the
world in it, (as could be surmised from the title), but it's indian
recipes are fairly good.
In answer to someones question about my earlier posting on Keema,
the other form of peas is canned. I have had problems using canned peas in
keema, as they seem to turn really soft. I have had much better luck using
frozen or fresh peas, but it really is kind of academic.
--
Arun Welch
Ohio State University
...!cbosgd!osu-eddie!welch