Tag: buckwheat

Buckwheat Dosa:

September 13, 2020

For some people, eating gluten -free is a necessity due to their sensitive gut or any other medical conditions. They normally prefer whole food without gluten , which is highly nutritious with many health benefits. As a good source of fibre, buck wheat is known for its low Glycemic index, hence it is safe to eat people with diabetic condition as well.

Buckwheat Is one such Super food and earlier I have posted Buck wheat honey Noodle recipe and now it is my experiment with the whole seed, which my sister has carried and got it for me. You must be wondering, why I have written Buckwheat as a seed? Yes! The name buckwheat causes confusion and usually people think that, it is some other form of grain and related to wheat. It is  seed of the flower from the plant, which belong to the same family as Sorrel and Rhubarb. The seeds are in triangular shape. These categories of seeds, which we normally consume as a grain is known as “pseudo cereals” and Amaranth and Quinoa are commonly used other pseudo cereals.

After seeing the seed/grain, I wanted to try our traditional Whole wheat dosa recipe by replacing whole wheat to Buckwheat. It tasted really good and loved the earthy taste and grainy texture, just like whole wheat. It is quick, no fermentation and instant recipe with all the goodness.

How I made:

Ingredients:

Whole Buckwheat – 3 cups

Green chillies – 2

Ginger – ½ inch

Coconut – 1 cup (freshly grated)

Salt

Method:

-Soak Buckwheat after washing for a couple of hours.

-In a mixer grinder, put soaked buckwheat, little water, salt, chilli, ginger , coconut and make a batter.

-Batter should not be very thin and watery. It should be like idli batter consistency.

-Heat iron griddle. When it is hot, spread thin dosas, cook both the sides by pouring little ghee or oil.

-Serve with chutney or sambar.

 

 

 

Soba Noodles with Vegetables in Honey based sauce:

August 19, 2017

Once again testing period for me. Yes!! I was keeping and not at all interested to cook these dull Soba noodles. My sister gave me this pack of soba noodles “to experiment” when I visited her this summer. Last week, she had asked about Soba and told me, she is waiting for the foolproof recipe. I had no option but to cook. I was hesitant at the beginning, by thinking about my ever-choosy daughter’s palate.

On the eve of Independence Day, I was thinking about something special for our menu. So, I thought of cooking this special noodle for the first time and made my own mixture by using Honey as a base.

pic main

Honey did help to uplift the taste of soba noodles, which is otherwise very bland in taste.

First, we will see, what are Soba noodles. Soba noodles are Japanese noodles that are made from buckwheat flour. Buckwheat flour is greyish in colour so the noodles have that dull grey colour and it is gluten-free as well. Due to this, noodle is very brittle in nature.

As 100% buckwheat, gluten-free noodle tends to break, people do add some wheat flour when preparing their noodles. What I had was 100 % with buckwheat flour and needed extra caution while boiling and cooling.

Ingredients:

Soba noodles – 3 serving bundles

Vegetables – 1 bowl of your choice

white sesame seeds – 1 tablespoon

Corn flour – 1 tablespoon

Water – 3 tablespoons

Salt

Oil – 2 tablespoons

Sauce Mixture:

Sriracha sauce – 2 tablespoons

Rice/ plain vinegar – 2 tablespoons

Light soy sauce – 2 tablespoons

Honey – 5 to 6 tablespoons

Garlic – 1 ½ tablespoons (sliced)

Ginger – 2 teaspoons (grated)

Red chilli flakes – ½ teaspoon

Method:

– Make sauce mixture by Combining Sriracha, vinegar, soy sauce, honey, red chilli flakes, garlic and ginger in one bowl and keep aside to release its flavour.

pic 4

–  Mix cornflour and water and keep aside.

–   Dry roast sesame seeds and reserve this for garnishing.

–  Boil water with one spoon of salt and oil. Put noodle, cook until al dente (it should cook and texture should be firm)

collage 1

–  Drain the water, rinse the noodle in cold tap water.

–  Collect one small cup of the drained water and keep it aside for next use.

–   Chop vegetables according to your taste. Here I have used broccoli, beans, carrot, baby corn and zucchini.

–   Take one wide Kadai, add oil. When it is hot, add chopped veggies and a little salt and fry for a while.

collage 2

–  Add all the sauce mixture, cornflour mixed water and fry vigorously to avoid this to burn.

–  If the mixture becomes very thick, add a little reserved cooked and drained water of noodles. Check for the salt. If needed add and adjust.

–  When it starts boiling, add noodles and mix.

collage 3

– Garnish with dry roasted sesame seeds and serve.