AREPAS FROM VENUZUELA

Woman's Era - - Editorial -

IN­GRE­DI­ENTS:

1 cup corn niblets 11/ cups milk 2 2 tbsp but­ter 1 cup masarepa – corn flour but­ter or ghee for fry­ing the arepas cheese or but­ter for serv­ing

METHOD

Place the corn niblets in a mixer and grind to a coarse paste. Add the milk a lit­tle at a time till all the milk is used up. Use one cup of milk in this way and leave the half cup for knead­ing the dough.

Sift to­gether the masarepa, salt and the but­ter, cheese and mix with your fingers to form bread crumbs. Mix in the re­main­ing milk and knead to a dough. Di­vide the dough into 5-6 por­tions. Roll out each por­tion into a cir­cu­lar cha­p­atti and fry on a grid­dle adding but­ter or ghee from time to time. Serve with but­ter or cheese.

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