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From Wikipedia, the free encyclopedia
A Parotta or Barotta, is a common layered flat bread of Southern India. This is not to be confused with the North Indian Paratha. Parottas are
usually available in restaurants and road side shops across Kerala, Karnataka, Tamil Nadu and and the Middle East (introduced by theSouth Indians. It is also served in marriage and religious festival and feasts. It is prepared with Maida and Oil/Ghee by beating the mixture into thin layers and later forming a round bread with the thin layers.
Usually, parottas are relished with vegetable kuruma and Onion Rings (in case of Veg restaurants) and chicken, mutton or beef saalna (a spicy sauce in non-vegetarian restaurants). Other variants of the common parottas are Kerala porotta. , Chili parotta, Coin parotta, Veechuparotta and Kothu parotta.
Parottas are more popular in the southern part of India. The most relishing parottas are the one that are deep fried. They are very famous in the southern part of Tamil Nadu, especially in Tuticorin, Viruthunagar and Madurai where they served it traditionally in a leaf.
Parottas go well with the normal gravy known as Salna. Chicken dishes and egg dishes are most preferred with parottas.
Parottas (the one in the video) is made only using all purpose flour .. i think parathas are made using whole wheat flour ( gothambu)
then again parathas doesnot contain layers like in parottas & so much easier to make also .
Parotta – born in south india
Paratha – north indian
there can be many varieties to parathas ,by adding different veg. like alu(potato) , cauliflower , spinach etc.
thats all I know friend ..both tastes good !
From Wikipedia, the free encyclopedia
An arepa is a dish made of ground corn dough or precooked corn flour popular in both
The arepa is a flat round, unleavened patty made of cornmeal which can be grilled, baked, or fried.
The characteristics of the arepa vary from region to region: It may vary by color, flavor, size, thickness,
garnishment, and also the food it may be stuffed with. Arepa is a native sort of bread made of ground corn,
water, and salt which is fried into a pancake-like bread. It is either topped or filled with meat, eggs, tomatoes,
salad, cheese, shrimp, or fish.
There are two ways to prepare the dough. The traditional, labor-intensive method requires the maize grains to be
soaked, then peeled and ground in a large mortar known as a pilón. The pounding removes the pericarp and the
seed germ, as only the cotyledons of the maize seed are used to make the dough. The resulting mixture,
known as mortared maize, or maíz pilado, was normally sold as dry grain to be boiled and ground into dough.
The most popular method today is to buy pre-cooked arepa cornmeal. The flour is mixed with water and salt,
and occasionally oil, butter, eggs, and/or milk. After being kneaded and formed into patties, the dough is fried,
grilled, or baked. This production of corn is unusual for not using thenixtamalization, or alkali cooking process,
to remove the pericarp of the corn kernels. Arepa flour is lower in nutritive value than nixtamal, with its protein
value reduced by half.
value reduced by half.
Pre-made arepa flour is specially prepared for making arepas and other maize dough-based dishes such as
hallacas, bollos, tamales, empanadas, and chicha. The most popular brand names of corn flour are Harina PAN
in Venezuela and Areparina in Colombia. Pre-made arepa flour is usually made from white corn, but there are
yellow corn varieties available. Pre-made arepa flour was first created and produced by Empresas Polar, who
owns the PAN brand and is the primary distributor of this flour in the country.
Electric arepa makers
, similar to a waffle iron, which cook arepas using two hot metallic surfaces clamped with the raw dough insideIn Venezuela, various kitchen appliance companies sell appliances like the Tostyarepa and Miallegro’s MiArepa
. In Venezuela, the arepa is traditionally grilled on abudare, which is a flat, originally non-metallic surface which
may or may not have a handle. Arepas cooked this way are called tostadas. Nowadays, it is common to follow
the grilling process that forms a crust, known as a concha, within twenty to twenty five minutes of cooking at high
heat in an oven. Electric arepa makers such as the Tostyarepa and MiArepa reduce cooking time from fifteen to
twenty five minutes per side to seven minutes or less.
Electric arepa makers are not popular in Colombia, with most households choosing to prepare them traditionally.
Andes of Venezuela. Other Amerindian tribes in the region, such as the Arawaks and the Caribs, widely The predecessor of the arepa was a staple of the Timoto-cuicas, an Amerindian group that lived in the northern
Spanish, the food that would become the arepa was diffused into the rest of the region, known then as
La Gran Colombia (Colombia, Venezuela, Ecuador, Panama).
Both Colombians and Venezuelans view the arepa as a traditional national food. The arepa has a long
tradition in both countries, with local recipes that are delicious and varied.
In Eastern Venezuela, the most common variety of arepa is usually about 3 to 8 inches (200 mm) in
diameter and 3/4 inches thick. Larger arepas can be found, made with either white or yellow corn. In
the western Andes, arepas are flatter, and are typically quarter of an inch or less in thickness and 3 to 4 inches
(100 mm) in diameter. An arepa can be eaten with a filling or with a topping. A filled arepa is called an
arepa rellena or a Venezuelan tostada, although the latter term is not commonly used today. Also, there are
plenty of sauces to season the arepas while eating them, such as Guasacaca and Picante (Hot Sauce).
Venezuelans prepare arepas depending on personal taste or preference and the region in which they are made.
Venezuelan varieties include:
- Traditional corn (Maize) arepa
- Corn flour arepa (Arepa blanca or Viuda)
- Wheat flour arepa (Preñaditas in Venezuelan slang)
- Sweet arepa (Arepa dulce)
- Cheese arepa (Arepa de queso)
- Coconut arepa (Arepa de coco)
- Andean arepa (Arepa andina)
- Manioc arepa (Arepa de yuca)
- Reina Pepeada – filled with avocado, chicken, and mayonnaise
- Baked arepas (Arepas horneadas)
- Fried arepas (Arepa frita)
- Arepa pelúa – with yellow cheese and pulled beef
- Arepa con queso guayanés – with soft Guayanés cheese, similar to mozzarella
- Arepa con queso de mano – with firm white cheese from eastern Venezuela
- Arepa catira – with yellow cheese and shredded chicken
- Arepa de chicharrón – with crisped pork skin
- Arepa de dominó – white cheese and black beans
- Arepa de Perico – made with perico, a Caribbean type of scrambled eggs
- Arepa viuda (“widow” arepa) – an empty arepa usually eaten with soup
- Arepa Rumbera(“Party” arepa)- with pork meat
- Arepa Llanera – with cuts of beef (Parrilla or BBQ), tomato slices, avocado slices and fresh white cheese
- Arepa con cazón – with school shark
Specialized Areperas can be found across Venezuela serving a wide array of fillings.
In Colombia, the arepa has deep roots in the colonial farms and the cuisine of the indigenous people. While
its preparation was once a tedious process of processing and cooking raw corn, today arepas are usually
. bought pre-made or made from “instant” (pre-cooked) flours.
Arepas are usually eaten for breakfast or as an afternoon snack. Common toppings include butter, cheese,
- Egg arepa (arepa de huevo or, colloquially, arepa ‘e huevo) – this variety originated from the Caribbean coast
- but is popular in most major cities. This arepa is deep-fried with a single raw egg inside that is cooked by
- the frying process. Egg arepas are made with yellow corn dough and fried in the same manner as
- Colombian empanadas, and are often sold alongside other traditional Colombian foodstuffs at food stands.
- One variety of egg arepa has shredded beef added as well. The egg arepa was most likely created by
- African slaves near Cartagena.
- Cheese arepa (arepa de queso, arepa de quesillo) – the arepa is either made with cheese mixed into the
- ingredients or filled with grated cheese before it is cooked (grilled or fried, in this case).
- Arepa Boyacense – these arepas come from the department of Boyacá. They are very hard and dense, and
- are typically about three to four inches across and filled with a sweet cheese.
- Arepa Valluna – the variety unique to Cali and the rest of the Cauca valley. It is made only with cornmeal,
- water and salt, and it is buttered before eating, much like toast.
- Arepa de choclo (or chocolo) – made with sweet corn and farmer’s white cheese.
- Arepa antioqueña – small, spherical arepas without salt served to accompany soups, especially mondongo.
- Very common in the department of Antioquia.
- Arepa Paisa – Very large and flat arepa made of white maize without salt but accompanied with meat or butter on top.
- Very common in the coffee-producing region, often served with hogao.
- Arepa de arroz – This is made with cooked, mashed rice instead of corn dough.
- Arepa santanderiana – This arepa originates from the area around Bucaramanga. It is also called Arepa de maiz pelado.
- It is made with yellow corn and has a distinct flavor due to the pork fat added during the preparation. It is usually dry but soft.
- Baked arepa – variously called arepa de maiz or arepa de queso at bakeries. Bakeries in Bogotá rarely sell the typical fried or grilled arepas,
- but instead sell a large, baked version of the arepa, made with yellow corn flour and often with a single cube of cheese on top. It has a similar taste and texture to a North American corn muffin.
with hot chocolate.In the western part of Colombia, especially around Bogotá, Cali and Medellín, a traditional breakfast includes an arepa
Companies such as “Don Maíz” have started to market new, less traditional varieties of arepas in Colombian grocery
stores that are nonetheless growing in popularity. These include cassava-flavored arepas (based on the more traditional
pan de yuca) and “whole-grain” arepas made of brown rice, wheat germ and sesame seeds.
Colombia – The Arepuela is similar to the traditional arepa. It is made with wheat flour and sometimes anise,
and when fried, the layers expand and the arepuela inflates, similar to miniature tortillas or pancakes. This is very
common in the interior of Colombia. In the north, bollos are popular for breakfast, which are made with the same
dough as an arepa, but boiled rather than fried which gives them a texture similar to matzoh balls or Czech bread dumplings.
Costa Rica – Arepas can be made from batter, and may be similar to pancakes. There are at least two sorts of arepas,
the “pancake arepa” which is made with baking powder, and the “big flat arepa” which is made without baking powder.
These big flat arepas are, in size, not unlike the big tortillas that you find in Guanacaste (Northern Costa Rica)
, (i.e. some twelve inches in diameter) and are made of white flour and are sugary. Once perfectly cooked they
should resemble a “giraffe skin”, or a “jaguar skin” (i.e., white/yellowish with brown spots).
Mexico – There is a similar dish that is fried and called gorditas, which is different from the tortilla.
The dough is then cut up into small rolls and is wrapped with a banana leaf for about 35 minutes.
Once done the arepas are then flattened using a rolling pin and then finally fried. Puerto Rican style
arepas are usually stuffed with fish that has been stewed in coconut milk. Cheese arepas are also very
popular but use a different recipe. Cheddar cheese or queso para freir (a type of Puerto Rican white frying cheese)
is mixed with cornmeal or rice flour, milk, eggs, wheat flour, sugar, and butter. The mix is then refrigerate for up to
4 hours and then fried.
El Salvador – Similar flat cakes are called pupusas. The most important difference is that the traditional flat cake
is made out of nixtamal. It is also filled before it is cooked, usually some pork, white cheese or black beans.
.There are now other sorts of “pupusas” made out of rice dough, particularly in the town called Olocuilta in
the department of La Paz. There are also some newer versions of the dish based on plantain dough.
|WEB DA FONTE:||http://www.whats4eats.com/breads/arepas-recipe|
Image by caracasapie
Makes 5-10 arepas
- Pre-cooked cornmeal (see notes) — 2 cups
- Salt — 1/2 teaspoon
- Boiling water — 3 cups
- Oil — 3 tablespoons
- Preheat oven to 400ºF. In a large bowl, mix together the cornmeal and salt. Pour in 2 1/2 cups of the boiling water and mix with a wooden spoon to form a mass. Cover with a towel or plastic wrap and set aside to rest for 5 to 10 minutes.
- Using wetted hands, form balls of dough out of about 1/4 cup of dough and press to form a cake about 3 inches wide and 3/4 inch thick. If the dough cracks at the edges, mix in a little more water and then form the cakes.
- Heat the oil in a sauté pan or skillet over medium-high heat. Sauté the patties, a few at a time, to form a light brown crust on one side, 5 to 6 minutes. Flip and brown on the other side.
- When all the patties have been browned, transfer them to a baking sheet and bake in the oven for 15 to 20 minutes, or until they sound lightly hollow when tapped. Serve immediately.
- Filled Arepas: Split the arepas in half when finished and scoop out a little of the soft dough filling. Stuff with your chosen filling.
- Arepa de Pabellón: shredded, seasoned meat and black beans.
- Reina Pepeada: chopped chicken, avocado, and mayonnaise mashed together.
- Arepa de Dominó: black beans and crumbled white cheese.
- Arepa de Perico: scrambled eggs with tomatoes, peppers and onions.
- Columbian Arepas: make smaller and thicker and don’t bake. Top with butter and melted cheese.
- Other possible fillings: grated white or cheddar cheese; guasacaca, ham and cheese, hard-boiled quails eggs.
- The sautéing step is sometimes skipped and the arepas are simply baked. In the countryside arepas are often cooked on the grill.
- Small arepas can be made and served as appetizers with garnishes on top instead of inside. Or they can be eaten as small biscuits.
- Sometimes a little sugar is mixed in with the dough to form sweet arepas (arepas dulces).
- The cornmeal used to make arepas is a special, precooked type that usually goes by the name masarepa, or masa precocida. It can often be found in Latino markets. The more commonly found masa harina is not the correct type to use for this recipe.
300 g Strong flour
10 gms gluten flour
5 g salt
5 ml olive oil (cold pressed- extra virgin is best)
5 g sugar
5 g dried yeast
200 ml hot water
Cumin seeds for sprinkling
|WEB DA FONTE:||http://www.americastestkitchen.com/recipes/detail.php?docid=16878|
|OBS 01:||Pode ser usada pra fazer sanduiche|
From the episode: Lunchtime Specials
Serves 6 to 8
Serve the pizza by itself as a snack or with soup or salad for a light meal. Once the dough has been placed in the oiled bowl, it can be transferred to the refrigerator and kept for up to 24 hours. Bring the dough to room temperature, 2 to 2 1/2 hours, before proceeding with step 4. When kneading the dough on high speed, the mixer tends to wobble and move on the counter. Place a towel or shelf liner under the mixer and watch it at all times during mixing. Handle the dough with slightly oiled hands. Resist flouring your fingers or the dough might stick. This recipe was developed using an 18- by 13-inch baking sheet. Smaller baking sheets can be used, but because the pizza will be thicker, baking times will be longer. If not using a pizza stone, increase the oven temperature to 500 degrees and set the rack to the lowest position; the cooking time might increase by 3 to 5 minutes and the exterior won’t be as crisp.
- 3 cups unbleached all-purpose flour (15 ounces)
- 1 2/3 cups water (13 1/2 ounces), room temperature
- 1 1/4 teaspoons table salt
- 1 1/2 teaspoons instant yeast
- 1 1/4 teaspoons sugar
- 5 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 2 tablespoons fresh rosemary (whole leaves)
1. Place towel or shelf liner beneath stand mixer to prevent wobbling. Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest 20 minutes.
2. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)
3. Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.
4. One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees.
5. Coat rimmed baking sheet with 2 tablespoons oil. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of dough 30 to 40 times and sprinkle with kosher salt.
6. Bake until golden brown, 20 to 30 minutes, sprinkling rosemary over top and rotating baking sheet halfway through baking. Using metal spatula, transfer pizza to cutting board. Brush dough lightly with remaining tablespoon oil. Slice and serve immediately.IMAGENS: