HANDBREADS (APPAS)
Ingredients:
450 gms rice flour
1 cup water
salt to taste
Method:
Boil the water and salt in a vessel then add the flour, insert a wooden stick into the flour and place the lid and allow to cook for 3 minutes. Stir the mixture on fire and empty the contents in a thala, knead with water to a dough. Form into balls and press with the hand on a board applying water when required. When the ‘apa’ is pressed fine and measures about 6 to 8 inches in diameter, it is placed in a “soop” (container). Heat a tava and bake on the right sied then the other, again bake on the right side till it puff up.
FUGIAS
Ingredients:
1 kg maida
3 eggs
a little salt
sugar to taste
juice of 1 small coconut
a handful of rice flour
1 tbsp. yeast
Method:
Knead the maida well with coconut juice, sugar, salt, rice flour. Add the beaten eggs and yeast. Flour should be thick and light enough to form balls. Leave it overnight to rise well. Next day pour enough oil in a deep vessel and when boiling throw the balls in, (formed by grasping dough with the left hand and squeezing it through the thumb and the fore finger). When brown remove with a perforated spoon.
ORIAS
Ingredients:
1/2kg Urad dal flour
1/2kg maida
1/2kg rice flour
100 gms sugar
2 tsps yeast or toddy
salt to taste
Method:
Mix at night. In the morning form rings of the mixture like doughnuts with a hole in the centre. Drop in hot oil and deep fry.
CHITAPS
Ingredients:
1/2kg rice flour
100 gms sugar
1/2coconut juice or milk
2 tsps yeast or toddy
1/4kg maida
1 egg
Method:
Mix at night; in the morning add coconut juice or milk so as to obtain a dripping consistency. Place a cast iron chitap pan on a slow fire. Dip a chopped onion stuck to a fork in a bowl of oil and lightly grease the chitap pan. Spread the liquid mixture, a little at a time, in the pan and cover the pan with a thali to retain the heat. After a few minutes the chitap is ready. Continue this process till all the batter is over.
The East Indians of Bombay 