Simply Blissful Living - Taste of Fiji

Chilean Pan Amasado is a kneaded bread that is rather easy to make. Literally translated, pan amasado is “kneaded bread”. The Husband, who happens to be Chilean, always tells me that his remembers his grandmother making these in large adobe or earthen ovens. Pan Amasado is his favorite bread, so I had to at least be semi-good at making this bread. With some research and lots of practice, I think I have this bread down! My husband  approves and its definitely something he looks forward to during Chilean celebrations. * Traditionally this dish is made using lard, which is pork fat. Although I eat pork now, when I first made this recipe, I didn't, so I used Crisco in its place. Crisco seems to be a popular choice for this bread now. If you are able to get your hands on lard then go ahead and use it in the same quantity. Note: You can use a stand mixer with a dough hook for this recipe. It makes the process a lot easier and faster! Here is what you'll need: 2 1/2 lbs ...

A puri (pronounced poori or poodi) is a South Asian unleavened bread that is deep fried primarily found in Northern India made from a dough of flour water and salt by rolling it out into discs of approximately the size of palm. Puris are also common in Fiji brought in by Fijians of Indian decent in the Girmatiyas days. It is often eaten together curries or tarkari and very popular during special events such as weddings and prayers. Puri is highly anticipated when there is a function at your Indo-Fijian neighbor or when you are invited to celebrate Diwali. When I was making my pumpkin curry , I HAD to make puri. My dear husband enjoys puris a lot too, so when I asked him what he wanted with his pumpkin, he quickly said, "those puffy deep fried things!"  I don't make puri often, as its deep fried, and I try to limit deep fried foods to once a month or less, but certain occasions just call for them. And although the day I made pumpkin curry wasn't a ...