Gluten free – Page 21

Gluten free Masala Bread:

October 11, 2017

Wanted to experiment with banana flour which I had made at home, in baking bread. So, I tried my hand at this recipe. In the end, I got soft, dill flavoured bread. Which had nutritionally rich dill leaves, seasoned onion, Amaranth flour, homemade banana flour and fine rawa. People who want to try this, can replace the flour and try. One can use only All-purpose flour or whole wheat flour but handle your dough carefully.

Now we will see how I proceeded –

Ingredient:

Amaranth / Rajgira flour – 1 cup

Banana flour – 1 cup

Fine rawa / semolina – 1 cup (used millet rawa)

Milk – 1 cup (vegans can use any other form of milk)

Water – ¼ cup

Active dry yeast – 2 tea spoons

Sugar – 2 table spoons

Oil – 2 table spoons

For masala:

Dill leaves – 1 small thin bunch

Curry leaves – 1 table spoon

Onion – 1

Green chillies – 2

Cumin – 1 tea spoon

Oil – 1 table spoon

Salt – 1 tea spoon

Turmeric – ½ tea spoon

For Garnishing and other:

Chia seed – 1 tea spoon

Butter – 1 table spoon

Milk – 1 table spoon

Oil – 2 table spoons

Method:

-First, we will arrange for yeast proofing: take Luke warm milk and water, dissolve sugar and add yeast, mix nicely by using spoon and keep aside by closing a lid for 10 minutes.

– If this has not shown any bubbles even after 10 minutes, discard the solution and prepare once again with fresh yeast.

-At the meantime, prepare for seasoning:

-Chop onions, green chillies. Heat oil, put cumin, onion and fry for a while. When onion becomes transparent, add curry leaves, dill, turmeric, salt.

-Switch off the gas, when greens wilts.

-Now put all the dry flours in food processor, dry run and mix thoroughly. Add in seasoning, oil and once more mix everything.

-Now pour yeast mixture and knead with the help of kneader. If it is very sticky, adjust the consistency by sprinkling extra flour.

-Ready dough should be little sticky, but not watery.

-Remove this dough from the processor, apply 2 table spoons of oil on this dough all over from the outside and keep it in a bowl covered with wet towel to rise (First rise)

-It will take anywhere between 1 ½ to 2 hours. (Dough should be doubled)

-After one and a half hours, remove this raised dough and place it over the work table by sprinkling some dry flour over the counter.

-Spread this dough into rectangular shape by pulling by hand (width should roughly match the bread baking tin)

-After pulling and spreading like a rectangular mat, fold it thrice or four times, like a real folding of the mat.

-Keep this folded roll in a greased baking tin, apply milk on top of the dough to avoid drying. Sprinkle chia seed and keep it for second proofing (rise) by closing it with a wet cloth or bigger vessel.

-When it rises after an hour, bake this in a pre-heated oven for 20 minutes at 200® C.

-Immediately after taking out from the oven, apply butter all over at the top part and keep it for cooling.

-After it cools down, de-mould and slice the bread and enjoy with any jam or butter.

Note:

-If you want vegan version, please skip application of milk and butter.

Breadfruit Peel Chutney:

October 10, 2017

Yes!!! You heard it right. In our household we never throw out nutritionally filled outer peel of the veggie or the seeds. I normally make it a point to use as frequently as possible in one form or the other. Normally vegetable stock is an easy option. If only one variety is available, chutney or relish is an alternative tasty option too.

Don’t throw away organically grown or home-grown veggie skins. These are a real treasure of flavour and vitamins. Normally breadfruit is grown without any pesticide.

This chutney can be relished with hot plain rice with ghee or with any flat breads.

chutney main

Ingredients:

Breadfruit peel – From one fruit

Coconut – ½ cup

Urad dal – 1 tea spoon

Cumin – ½ tea spoon

Dried red chilli – 2

Green chilli – 1 or 2

Garlic – 3 to 4 cloves

Tamarind – ½ tea spoon

Coconut oil – 1 table spoon

Salt

Seasoning:

Coconut oil – 1 tea spoon

Mustard – ½ tea spoon

Curry leaves – 1 spring

Method:

-Wash bread fruit peel before peeling. Once again wash and remove white latex, which oozed out while peeling.

-Take one small kadai, pour oil, when it is hot add urad dal fry until it is light brown.

Ribbet collage 1

-Next add cumin, red chilli, and fry until chilli puffs and becomes crisp.

– Now add peels, garlic, green chilli and fry until outer peel changes its colour and wilts a little.

-Next you can add coconut, tamarind and salt, switch off the gas. Toss for one minute and cool this mixture.

-Grind this cooled mixture in a mixer grinder with enough water.

– Do seasoning by heating oil, splutter mustard and add curry leaves and pour it over the chutney.

Breadfruit/Deevi halasu sambar:

October 8, 2017

Breadfruit is seasonal much-loved veggie in our coastal region of Karnataka.

It is something we all grew up with – “a comfort food”

It can be consumed when it is mature, but still firm and can be cooked and eaten in so many forms.

This picture is not enough to bring out the glory of this sambar. This veggie is very soft, melt in the mouth type and combined with this sambar, it makes a heavenly gravy.

breadfruit main

Let us see how to prepare it –

Ingredients:

Bread fruit – 1

Salt

Red chilli powder – 1 tea spoon

Jaggery – 1 to 2 tsp

Toor dal – ¼ cup (cooked)

For masala:

Coriander – 1 table spoon

Cumin – ½ table spoon

Urad dal – 1 ½ table spoon

Hing – ¼ tea spoon

Grated fresh Coconut – 1 bowl

Tamarind – 1 tea spoon

Seasoning:

Coconut oil – 1 table spoon

Mustard – 1 tea spoon

Curry leaves – 1 spring

Onion – ½ (chopped)

Method:

– Apply some oil to your hand. To some extent it will protect your hand from blackening

– Take fresh breadfruit, wash properly. Take one sharp knife and remove outer skin as thin as possible and reserve this to make chutney. Yup!! you heard it right: D

Ribbet collage 1

– Make four longitudinal pieces, remove inner pith (which is slightly harder and rubbery in nature)

-Immerse these pieces in bowl of water for 2 minutes.

– Take out and Make chunk like pieces.

– Cook these pieces with sufficient water, salt, jaggery, red chilli powder.

Ribbet collage 2

– Now take one kadai, add 1 tsp of coconut oil, put coriander, cumin, urad dal, hing and red chillies – fry in a low flame. When urad dal becomes red, switch off.

-Grind this masala by adding coconut, tamarind and required amount of water to fine paste.

-When breadfruit pieces are done, add cooked dal and ground masala. Check for the salt. Keep this on the stove top and boil this mixture.

-After it boils switch off and add seasoning by heating coconut oil, add mustard when it starts spluttering. Add curry leaves and chopped onion. Fry nicely till onion chunks are brown and add this over ready sambar.

-Enjoy this sambar with hot rice.

Peanut chutney:

October 4, 2017

Peanut or Ground nut is considered as a power house of nutrients and known as the poor man’s cashew. In our family everyone loves peanuts as a munching snack and not in a curry. As a Mangalorean, our taste buds were accustomed to coconut based curries from childhood days and we never prepared peanut based curries until my hubby introduced me to this super delicious recipe of his friend’s family. Thanks to our friend Seetha who obliged to pass on this recipe of her mother in law. This is an Andhra household’s day to day chutney recipe. We love this Spicy, tangy and creamy chutney or dip with anything and everything. It is a deadly combination with Sago and Rice Rotti too.

pic main

Ingredients:

Peanuts – ¾ cup (roasted)

Oil – 1 tea spoon

Onion – 1 (chopped)

Green chillies – 3 to4 (chopped)

Coriander leaves – 4 strings (chopped)

Garlic – 1 whole bulb

Salt

Tamarind – peanut size.

Method:

–I take roasted peanuts with skin intact. If you want to remove the skin, you can do that and use.

Ribbet collage

– Now take one tawa, put oil. When it is hot, add chopped onion, garlic, green chillies and fry till it becomes translucent. (Onion Should be transparent and glossy)

– Switch off the gas and mix in chopped coriander leaves, roasted peanuts and tamarind.

– Cool this mixture and grind this mixture by adding salt and required amount of water.

– I normally don’t add any seasoning to this chutney. If you want you can add or serve as it is.

– It goes very well with any south Indian Breakfast dishes.

Sabudana Rice Rotti:

October 2, 2017

Akki rotti is an integral part of Karnataka cuisine. When we mix Soaked Sago/ Sabudana/ topiaco pearls in this dough, we get super soft mouthwatering fragrant flat bread. It is regular in our house hold and it usually stays fresh and soft for long hours and fulfills the need as a tiffin box option as well. I usually serve this sago rotti with peanut chutney and it is the most liked combination in our household.

pic main

Ingredients:

Sabudana – 1 cup

Curd or buttermilk – 1 cup

Rice flour – 1 to 1 ½ cups

Green chilli -1 (chopped)

Coriander leaves – 2 table spoons (chopped)

Cumin – 1 tea spoon

Salt

Method:

–Wash Sabudana with water, drain and soak with curd.

–Keep it overnight or for 5 to 6 hours.

–The next morning, add required amount of rice flour, chopped chilli, coriander, salt, cumin and mix nicely to make pliable dough.

–If dough is very stiff, add little water and adjust the consistency.

Ribbet collage 1

–Keep it aside for 5 to 10 minutes to absorb all the seasoning as well as to soak.

–When you want to make rotti, take one piece of banana leaf or butter paper.

–Take a little rotti dough in your moist hand, and start patting in a circular motion by dipping your hand in water in-between.

–Sprinkle one teaspoon of oil over this patted rotti and keep it ready.

Ribbet collage 2

–Heat iron griddle and cook oil sprinkled rotti by putting upside down on it.

–After 2 to 3 minutes, peel off banana leaf or butter paper.

–Sprinkle little oil over it and flip.

–Cook and serve hot with chutney.

Note:

– I usually prepare the dough, the previous night and keep the dough under refrigeration.

-In that case, I soak sago in the morning and prepare dough in the evening.

-Keep one bowl of water in a reachable distance to dip your hand in-between.

-While patting the rotti, dip your hand in a bowl of water which you have kept aside.

– wetting your hand will help to avoid the dough sticking to your fingers while patting.

Genasale/Steamed rice cake with coconut jaggery filling:

September 30, 2017

Genasale is coconut and jaggery filled steamed kadubu or steamed rice cake, usually folded and steam cooked in banana leaves. Banana leaf gives beautiful aroma and a good taste to this Genasale. Genasale is prepared using few basic ingredients but the end result is mouth watering, everyone’s favourite dish.

In my ancestral home, Navaratri/Dasara is celebrated by worshiping Goddess Durga. This Genasale is the main offering to the Goddess during night puja. I still vividly remember waiting for this Genasale prasadam to be served, while having a scrumptious traditional dinner. Now let us learn how to prepare this Genasale or kayi kadubu (kayi = coconut).

pic main

Ingredients:

Dosa rice /white rice – 2 cups

Grated coconut – 1 cup

Grated Jaggery – ½ cup (to taste).

Ghee/ Clarified butter – 4 tsp.

Salt to taste

Banana leaves

Method:

-Wash Dosa rice and soak it for 2 to 3 hours.

– Grind soaked rice in to a fine paste with minimal water and salt.

–Batter should be a little thick but of spreadable consistency.

– Add 2 tea spoon of ghee and mix nicely, keep aside.

–Now prepare filling by mixing coconut, jaggery, and little ghee and mix everything nicely. keep it aside.

–Now take banana leaf, hold this on a gas flame (for wilting), then clean it with a wet cloth.

-Now take one spoon of rice batter, apply on banana leaf like a thin Dosa.

Ribbet collage 1

– Take one spoon of jaggery mixture and Spread it over the thin Dosa and fold the banana leaf like a pocket.

– Steam cook for 30 min.

Ribbet collage 2

– Serve this Genasale with dollop of Ghee and Enjoy.

Citrus medica / Dudle huli Chithranna:

September 28, 2017

Dudle huli is a big lemon and is known as Citrus medica. Citrus medica is much bigger than normal lemon with thick outer rind and less sour and sweeter than normal lemon, excellent for thin Rasam, juice, pickles or Chithranna. This Chithranna is fragrant, rich in vitamin C and very tasty. We normally serve this in any festivals or weddings. It is a no onion no garlic recipe and we use mustard, dry red chilli and coconut for flavour. This is our traditional and much-loved recipe for Chithranna.

chithranna main

Ingredients:

Rice – 3 cups

Citrus medica – 1 (big citrus fruit)

Dried red chillies – 2 to 3

Mustard – 1 tsp

Coconut – ½ cup

Jaggery – 1 to 2 tsp

Salt

Oil – 1 tsp

Seasoning:

Coconut Oil – 3 tbl sp (any refined oil is ok)

Mustard – 1 tsp

Urad dal – 1 tsp

Cumin – 1 tsp

Hing – ¼ tsp

Curry leaves – 2 springs

Ground nuts – ¼ cup

Method:

-For cooking rice:

Boil water in a big vessel by putting 1 tsp of salt and oil. Add washed rice and cook for 7 to 8 minutes or until it is soft and firm and cooks. Drain cooked water and spread this rice in a colander.

– Grind masala by putting coconut, roasted red chillies, mustard, jaggery and dry run without adding any water.

-Seasoning:

-Take one thick bottomed kadai, add oil and heat. When it is hot, add mustard.

collage 1

-When it starts splutter, add urad dal and ground nut and fry until it becomes little dark. Next add cumin, hing and curry leaves.

-Now add ground masala and fry for 2 minutes. Add drained rice, juice of citrus medica and salt.

collage 2

-Mix well and switch off the gas. Check for the seasoning and adjust according to your taste.

– This is very ideal vitamin C rich option for tiffin box as well.

Arrowroot Halwa:

September 26, 2017

Traditionally we call this Arrowroot halbayi. Which is easy to digest and considered as a very light food during fasting or illness. This should be consumed fresh and the shelf life of any halbayi is only 24 hours.

Arrowroot powder is extracted from the arrowroot plant, which is milky white in colour and powdery like corn starch. It has high nutritional content and is a very good substitute for bleached corn starch as a thickening agent in cooking. It is odourless and works well too.

Arrowroot powder’s “Easy to digest” quality is qualified to make infant food as well as to treat diarrhoea. It is usually consumed in a porridge form in our region. Usually, 1 tablespoon of powder is mixed with little water (according to the consistency) and cooked until it is shiny and glossy. Then with preferred seasonings like salt or jaggery.

Although it is a starch, it contains no gluten, so works well in gluten-free baking or cooking as well.

Ingredients:

Use a small tumbler to measure arrowroot, milk and jaggery or sugar.

Arrowroot powder – 1 cup

Coconut milk or milk – 1 cup

Jaggery or sugar – 1 cup (grated)

Ghee – 2 tablespoons

Water – 2 cups

Cashew bits – 2 tablespoons

Cardamom powder – 1 teaspoon

Method:

– Mix arrowroot powder in water and keep aside for one hour.

– After an hour, pour the top/soaked water. Add 2 cups of water, mix nicely and sieve this solution to remove any impurities.

– Make jaggery syrup by adding little water, boil and sieve the solution to remove any impurities.

– Grease one steel plate with little ghee and keep it aside. Roast cashew bits with a drop of ghee and keep aside.

– Mix sieved mixture, coconut milk, jaggery syrup in one thick Kadai and heat the mixture by stirring continuously on low fire.

– Add ghee in-between, when it is half done add cardamom powder, cashew and stir once.

– When the mixture leaves the sides of the vessel and becomes one mass and non-sticky, pour the mixture to a greased plate.

– Take one flat spoon/ladle, apply some ghee to the back of the ladle and press the mixture to give a uniformly smooth texture and even thickness.

– When it cools down a little, mark and cut this into the desired shape and serve.

– Please note, this halwa/ halbayi stands good only for one day. If you want to enjoy this dish over more days, you should store this in a refrigerator and reheat it before serving.

Sorekayi Kottige / Bottle gourd steam dumpling:

September 22, 2017

Sorekayi is nothing but humble bottle gourd, which we usually neglect to use in our daily diet, which incidentally has numerous health benefits. In our native, bottle gourd is mainly used to treat stomach illness or jaundice. It is believed that, it has the power (anti-inflammatory properties) to heal our Liver and intestine during the illness. Bottle gourd has close to 90% water content and is great on the stomach and light on digestion. Apart from this, bottle gourd juice is very good for weight watchers, diabetics and for a healthy heart too. We have so many traditional preparations of bottle gourd and all are very low in calories and tasty too.

Ingredients:

Dosa rice – 2 cups

Bottle gourd – 1 or 2 (according to size)

Salt

Banana leaves or turmeric leaves – to wrap

Method:

-Wash Dosa rice and soak it for 3 hours.

-Grate bottle gourd by using big hole of a grater or chop it into very small chunks.

-Grind soaked rice into a fine paste with minimal amount of water and salt.

-Mix chopped or grated veggie and rice batter.

-If you are using turmeric leaves, wipe it and use as it is.

-If you are using banana leaves, take banana leaf, hold it over a gas flame (for wilting) then clean it with a wet cloth.

– If you are using turmeric leaves, use 2 leaves, place it in a “Plus” position, now pour one serving spoon of batter and fold the leaves like a packet.

-If you are using banana leaf, pour batter, fold side wise, then close the ends.

-Steam cook these ready packets in a water filled idly steamer for 30 minutes to 40 minutes in a medium heat.

– Serve this kottige with jaggery syrup with ghee / Honey, coconut chutney or sambar.

Banana/Plantain Stem Salad:

September 20, 2017

Traditionally we have used banana stem from ages and it is a super-rich vegetable and neglected by many. Our ancestors were very intelligent and included all the available nutritive vegetables from their surroundings. In our native, usually most of the people rely on agriculture for a livelihood and include all parts of banana plant in day to day cooking. When a bunch of bananas is harvested, the banana tree is cut away. Which is 80% water and 20% fibre.

Eating banana stem is very good for health as well as the kidney. It’s high fibre nature is known for its cleansing property of the digestive system. So, it is very good for diabetic or kidney stone patients.

It has layers of covers which should be peeled off and foot long pieces are made by retaining only a couple of outer layers as a protective layer for this vegetable and they are stored and kept aside for future use.

According to the requirement, before chopping this veggie, chop off required length of the stem, remove outer remaining sheath, until you find the very soft inner core.

Now comes the chopping part. Make thin slices, while slicing you will see the thread like fibre, which sticks to the knife and sometimes it will stick to the slices itself. If you find any thread like fibre either in sliced pieces or knife, remove it by hand.

After slicing the roundels, stack 5 to 6 roundels one over the other and chop as desired. I usually make square small pieces for this salad.

Ingredients:

Plantain stem – 10-inch long.

green chillies – 2 (if available use bird eye chillies)

Fresh Coconut – 2 table spoons

Salt

Lemon – ½

Coriander leaves – 1 table spoon (chopped)

Coconut Oil – 2 tsp

Mustard – 1 tsp

Hing – 1 pinch

Curry leaves – 1 spring

Method:

– Chop banana stem as described in description.

– Now, remove the remaining outer cover.

– Slice inner pith into roundels by removing thread like fibre.

– Stack all the roundels and chop as needed. I prefer small square pieces.

– Sprinkle salt and lemon juice and mix it thoroughly.

– Chop chillies.

– Do seasoning, heat oil, splutter mustard, add chopped chillies, hing and curry leaves.

– Add this seasoning over salad.

– Garnish with chopped coriander leaves and grated coconut.

– Goes very well with hot rice or curd rice.

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