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Rearrange the contents of your freezer to ensure the cookie sheet has a flat space on which to rest for an hour.  Ensure that they aren’t in clumps. Each piece of pepper will need air to circulate around the entire piece. Your freezer should be 0 degrees or below. Check that they are individually frozen when you remove them.

summary: Find a cookie sheet that will fit in your freezer. Cover the cookie sheet with parchment paper or wax paper to prevent the vegetables from sticking to the tray. Spread out your strips or your diced bell peppers. Flash freeze the peppers by placing them inside the freezer. Leave them in the freezer for 30 minutes to one hour.


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Any child can develop a hernia, but certain genetic and environmental factors can make the likelihood much greater for some kids.  If you know that your child is at a higher risk for developing hernias, you can and should be more vigilant in watching for them and dealing with them if they appear.  Common risk factors for childhood hernias include:  family history (increases likelihood by 10%); premature birth (increases likelihood by 30%); male gender (hernias are significantly more common in males of any age); cystic fibrosis or similar conditions; chronic cough; chronic constipation; excess body weight; and prior hernias.  Umbilical hernias are more common in children with African ancestry. Many different kinds of hernias can occur, primarily in the greater abdominal region between the chest and the hips.  As identified elsewhere in this article, however, inguinal (groin area) and umbilical (belly button) hernias are far and away the most common types in children. For instance, it is possible for a child to have a hiatal hernia (in which the stomach pushes through the diaphragm and into the chest) due to a birth defect, but this type of hernia usually happens in adults over the age of 50.  See How to Know if You Have a Hernia for more examples of hernia types. Anytime you suspect a child has a hernia, you should inform his or her physician.  The doctor will advise you to keep an eye on the hernia, bring the child in for an exam, or, in rare instances, seek immediate medical attention.  Go to the nearest emergency room immediately if you suspect a strangulated hernia, in which blood flow is being cut off to a part of the protruding organ.  Watch for significant pain, nausea or vomiting, or redness, discoloration, fever, or continued swelling. Umbilical hernias often disappear without recurring on their own; inguinal hernias may disappear but will almost always recur without eventual surgical intervention.  Either way, play it safe and contact your doctor. Other serious hernias include: diaphragmatic hernias, a rare birth defect in which organs in the abdomen push through an abnormal opening in the diaphragm and enter the chest cavity; brain herniation, when brain tissue moves to an abnormal position within the skull, usually caused by a head injury, tumor, or other trauma that causes brain swelling;  gastroschisis or omphalocele, a birth defect in which the baby's intestines are outside of his body when he is born. Especially if your child is at an elevated risk for developing hernias, talk to the pediatrician about signs and symptoms to watch out for and procedures to follow.  Early detection of any type of hernia can usually prevent lasting negative health consequences. Consult this detailed wikiHow article on hernias for a wide range of information regarding the identification and treatment of various types of hernias.

summary: Identify hernia risk factors for children. Focus on the most common hernia types in kids. Know when to call the doctor and when to go to the emergency room. Gain additional insights into hernias.


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In a mixing bowl, combine the flours and a pinch of salt. Add one teaspoon of warm water and mix it with your fingers. Add another spoonful of water and mix more. The dough should be course and loose in texture, rather than moist.  Add the water very slowly, in small increments, so that you don't end up mixing in too much. Puri dough should never be wet or sticky. If the dough seems very moist, work in some extra maida (or cake flour) to absorb the extra moisture. . Use your hands to knead the dough for about 7 minutes, until it becomes tight, stretchy and shiny. This will encourage the formation of gluten, which is essential to the texture of the finished puris.  If the dough feels loose and falls apart, keep kneading. You should be able to stretch the dough without it breaking. If you wish, you can knead the dough using the dough hook attachment on a stand mixer. Pour the oil over the dough and knead it into the dough for another 3 minutes. This will improve the flavor and texture of the dough. Form it into a ball and place it in the a bowl. Cover the bowl with a damp dishcloth. Set the bowl in a dry, warm place. Let it sit for 15-20 minutes to rest. This will further improve the texture of the finished puris. Place the ball of dough on an oiled surface and use a rolling pin to roll the dough into a circle no thicker than 1⁄4 inch (0.6 cm). The dough should be easy to roll thin without tearing. It may snap back when you attempt to roll it, but with a little work you'll be able to create a large, thin circle of dough. You can use a biscuit cutter or the rim of a cup. Cut out as many dough circles as possible from the rolled-out dough. Pour 2 inches (5.1 cm) of oil into a stockpot or high-sided frying pan. Heat the oil until it reaches 400 °F (204 °C), or a bit of dough dropped into the oil sizzles and browns. When the oil is hot, place a few dough circles into the oil to cook. After just a few seconds), they'll begin to puff up and crisp. When they are crispy and very lightly brown (after about 20-30 seconds, use a large slotted spoon to place them on a plate lined with paper towels to drain. Continue frying the remaining dough circles.  The puris will cook very quickly, so it's necessary to watch them the whole time they're in the oil. Remove them before they turn dark brown, or they'll have a burned taste and fall apart easily. Cook only a few puris at a time. If you crowd the pot, it will be difficult to control the cooking time of each puri. Don't cover the puris when they're finished cooking, or they won't stay crispy.
summary: Mix the flours with a few spoonfuls or warm water.  Knead the dough well Add a teaspoon of oil and keep kneading. Rest the dough. Roll the dough very thin. Cut the dough into smaller circles. Heat oil for frying. Fry the puris.