PERSIAN RICE FLOUR COOKIES | NAN BERENJI

Persian Rice Flour Cookies

Light and fragrant (gluten free) Persian cookies made using rice flour.
Recipe adapted from :Food.com,you can find the original recipe here
Prep Time: 30 minutes
Cook time: 22 minutes
Yields: 20 to 24 cookies
Ingredients:

1. Canola oil or melted ghee- 1/3 cup( see notes)
2. Sugar-2/3 cup
3. Eggs- 2 small
4. Rose water- 2 tbsp
5. Rice flour- 2 and 1/4 cup
6. Baking powder-1/4 tsp
7. Cardamom powder-3/4 tsp
8. Pistachios,finely chopped or poppy seeds-to garnish( i used almonds)

Instructions:

In a mixing bowl combine together oil/melted ghee and sugar.

Add the eggs and mix well using a spatula.Add rose water and mix well.

Now add rice flour,baking powder and cardamom powder ,blend to for a thick dough.

Refrigerate the dough for at least 20 minutes.

Preheat oven to 180 Deg C.Line a baking tray with parchment paper.

Roll the dough into 1.5" balls and flatten slightly.Place this on the prepared baking tray,leaving about an inch between each cookies.

Sprinkle the ground pistachios /poppy seeds on top.

Bake for about 20 to 22 minutes or until firm and cracked on top.It should have a slight golden bottom.

Allow it to cool before removing it from the tray,as these cookies crumble easily while warm.

Notes:

• For best results use freshly ground cardamom powder. Also, adding ghee instead of oil will give a better flavor.

MINI FALAFEL

Mini Falafels

Ingredients
For Falafel

1. Dry chickpeas- 1/2 cup
2. Coriander leaves-chopped- 1/4 Cup
3. Parsley-chopped- 1/4 cup
4. Green chilies-chopped- 1/4 to 1/2 tsp( or to taste)
5. Cumin powder- 1/4 tsp
6. Coriander powder- 1/2 tsp
7. Red chili powder- 1/4 tsp
8. Baking powder- 1/4 tsp
9. Onion-chopped- 1/4 cup
10. All purpose flour- 1/2 to 1 tbsp( see notes)
11. Garlic- 2 cloves
12. Salt- to taste
13. Oil- for frying

For Tahini sauce

1. Tahini-(or use 4 tbsp toasted sesame seeds)- 2 tbsp
2. Yogurt-( for vegan option,use cashew yogurt)- 1/4 cup
3. Garlic-chopped- 1/4 tsp
4. Lemon juice- 1/2 tbsp
5. Salt- to taste

For Falalfel wraps

1. Pita bread- 4 to 5 nos
2. Hummus- 1/2 cup
3. Cucumber-sliced- as required
4. Tomato-sliced- as required
5. Salad greens-chopped- as requied
6. Pickled chilies- Few

Directions

 To prepare falafel

• Soak dry chickpeas in plenty of water for about 8 to 12 hours.

• Drain and add it to a blender with the rest of the ingredients listed under 'for falafel'( except oil).Grind to form a coarse paste.( It should not be smooth)

• Shape this into small patties.Refrigerate the patties for about 15 to 20 minutes.
• Heat oil in pan and deep fry the falafels until it turns golden brown,turning once in between.( you can also shallow fry the falafels,if desired.)

Serve with tahini sauce or  make falafel wraps with it.

To prepare falafel wraps 

• Combine all the ingredients listed under 'for tahini sauce' in a blender and blend to form a smooth paste.
• Spread 2  to 3 tbsp of hummus on the pita bread.Top with cucumber ,tomato and pickled chilies.Then add two to three broken falafels.Drizzle tahini sauce,wrap tightly. Serve immediately.

NOTES

• You can make about 12 to 14 mini falafels from this quantity.
• If you are finding it difficult to shape the patties,add few tsp of water and pulse again.
• I used rice flour instead of all purpose flour and it tasted fine.

HUMMUS / MIDDLE EASTERN SPREAD

Homemade Hummus recipe

Ingredients

1. Dry chickpeas- 1 cup
2. Sesame seeds- 2 tbsp( or use 1 tbsp tahini-see notes)
3. Garlic- 3 to 4 cloves
4. Cumin powder- 1/4 tsp
5. Chili powder/cayenne pepper- 1/4 to 1/2 tsp
6. Lemon juice- 1.5 to 2 tbsp
7. Salt- to taste
8. Olive oil- 1/4 cup
9. Water- 3/4 to 1 cup( see notes)

Directions

• Place dry chickpeas in a bowl and fill it with water.Let them soak for 10 to 12 hours.
• Drain the chickpeas and cook it with enough water .( you can also pressure cook the chickpeas)
• Drain the cooked chickpeas and let it cool completely.Reserve the liquid(broth).
• Add cooked chickpeas,tahini,garlic,cumin,chili powder and lemon juice into a blender.Blend until it is smooth ,adding 1/4 cup water at a time.Add olive oil and salt to taste.Blend again until it turns smooth and creamy.Taste and adjust the seasonings,add more salt or lemon juice,if required.( adjust the quantity of water according to the consistency you require,i added about 1 cup broth)
• Transfer this to a serving bowl.Drizzle more olive oil on top, just before serving.

Serve with pita bread and salad of your choice.

NOTES

• If you are using sesame seeds instead of tahini ,add it to the blender first and powder it finely before adding the rest of the ingredients,otherwise it will be grainy and you will find it difficult to make it smooth.
• For best results use the liquid( broth) drained from the cooked chickpeas instead of water. 

SPICED DATE TRUFFLES

Ingredients

1. Good quality dates ( seeded and halved)- 10 to 15 nos
2. Olive oil-1 tsp
3. Sweetened Cocoa Powder- 1 tbsp
4. Salt-a pinch

For dusting

1. Roasted Almonds-1 tbsp
2. Roasted Pistachios-1 tbsp
3. Roasted cashew nuts-1 tbsp
4. Cardamom pods- 2 to 3 nos
5. Nutmeg powder-1/8 tsp
6. Turmeric powder- 1 pinch( optional)
7. Raw Sugar-1 1/2 to 2 tbsp

Method

• In a blender  place all the ingredients for dusting, and pulse to form a coarse powder.Pour this into a shallow dish and keep aside.
• Process dates,olive oil,cocoa powder and salt together to form a smooth paste.
• Divide and shape this into even sized balls and roll this in the powdered nuts and spices until completely coated,store in an airtight container.

CHICKEN SHAWARMA

Ingredients

1. Chicken breasts- 2 medium sized
2. Onion (chopped)-1 no
3. Cucumber (chopped)-1/2 no
4. Tomato(chopped)-1 no
5. Lettuce(chopped)-1 cup
6. Pita bread -3 or 4 nos
7. Oil

Marinade

1. Garlic paste-1 tsp
2. Turmeric powder-1/2 tsp
3. Cumin powder- 1tsp
4. Pepper powder-1 1/2 tsp (or to taste)
5. Yogurt-3 tbsp
6. Salt to taste

For Tahini sauce

1. Sesame seeds-1cup( or use tahini)
2. Olive oil-1/4 cup
3. Garlic(paste) - 2 cloves
4. Cumin powder- 1/4 tsp
5. Yogurt- 2tbsp
6. lemon juice-2 to 3 tsp
7. Water
8. Salt to taste

Method

• Combine all the ingredients for marination and rub it on to the chicken pieces.Refrigerate for at least 2 hrs.
• Heat 1 tbsp oil in a pan and fry the chicken pieces until cooked (or you can bake the chicken pieces for 20 minutes or until it turns golden brown ,turning sides once in between.)
• Slice the cooked chicken pieces into thin strips or bite sized pieces and keep aside.
• To prepare Tahini sauce,dry roast the sesame seeds for few minutes.Let it cool.
• Combine sesame seeds, with rest of the ingredients for the sauce and grind it to form a fine paste.( or you can use ready made tahini,in that case mix tahini with rest of the ingredients
• Spread enough  Tahini sauce on  the pita bread
• Now place a few spoons of cucumber,onion ,tomato, lettuce and shredded chicken on the bread,roll it up and enjoy!

Sending this to Any one can cook event at Tatse of pearl city , Iftar nights at Jabeen's corner and Joy from Fasting to feasting at kitchen flavours