Easy Cucumber Sandwich

Easy Cucumber Sandwich.

Quick and easy cucumber sandwich.
Prep Time: 5 minutes
Total time: 5 minutes
Serves: 2 to 4

Ingredients:

1. Cream cheese - 1/2Cup
2. Garlic,minced- 1/8 tsp
3. Fresh dill, chopped-  1 tbsp 
4. Whole wheat bread- 8 to 10 slices
5. Butter- as required
6. Cucumber,sliced-1/2 of a large
7. Black pepper powder- to taste
8. Salt- to taste

Instructions:

In a bowl combine together cream cheese,garlic,dill and salt to taste.Mix well until smooth.

Spread a thin layer of butter onto each slice.( this will keep the bread from getting soggy).

Spread the prepared cream cheese mixture evenly on each piece of the bread.

Evenly distribute the cucumber slices on 4 (or 5) slices of bread and sprinkle pepper powder on top.Press the other bread slices,cream cheese mixture side down on top of the cucumber slices.

Trim the crusts from the sandwiches,if desired.Cut into half and serve.

NOTES

• You can use cilantro instead of dill.or use 1 fat pinch of dried rosemary /dill/tarragon or Italian seasoning mix.
  

Gluten -Free French Bread | Rice Flour- French Bread ( Eggless /Yeast Free)

Gluten-Free French Bread

Easy gluten free /Eggless /yeast Free French Bread.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Makes: 1 Loaf
Recipe source:The daily dietribe
Ingredients:

1. Milk( Non Dairy or Dairy)- 1 cup
2. Apple Cider Vinegar - 1 tbsp
3. Psyllium Husk - 3 tbsp
4. Oil( Canola or olive oil) - 1 Tbsp
5. Unsweetened Applesauce- 1 Tbsp( i used 1 tbsp oil instead)
6. White rice flour,spooned into the measuring cup and leveled - 1 and 3/4 cups(254 grams)
7. Baking Soda - 1 tsp
8. Baking Powder- 1 tsp
9. Salt - 1/2 tsp
10. Oil - For brushing

Instructions:

Preheat oven to 180 Deg C.In a bowl,combine together  milk and apple cider vinegar.Keep aside for about 1 minute.Next add psyllium husk ,stir and let sit for 5 minutes.

After 5 minutes ,add oil and applesauce,mix well until combined.In a large bowl whisk together rice flour,baking soda,baking powder and salt.

Make a well in the center and add the milk mixture.Mix well using your fingers and knead gently to form a  dough.

Shape this into a long loaf (about 8"). Place on a lightly greased baking tray.Score the top in several places using a sharp knife.

Brush liberally with oil and immediately bake for  about 40 minutes.Allow to cool completely before slicing.

Gobi Paratha | Cauliflower masala stuffed Indian Flatbread

Gobi Paratha

Cauliflower masala stuffed Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 to 8 parathas
Ingredients:

1. Whole wheat flour- 1 Cup(+ extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Cauliflower stuffing:

1. Cauliflower,grated- 1  to 1 and 1/4 cups
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/4 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger ,finely chopped - 1/2 tsp
6. Kashmiri chili powder- 1/4 tsp( or to taste)
7. Turmeric powder - 1/4 tsp
8. Coriander powder - 1/4 tsp
9. Garam masala powder- 1/4 tsp
10. Coriander leaves,chopped - 1 tbsp( optional)
11. Salt- To taste
12. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger .Saute until onion turns golden brown.

Now add kashmiri chili powder,turmeric powder,coriander powder and garam masala powder.Saute for few seconds.Add grated cauliflower and salt to taste.

Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

Divide the dough into 6 to 8 equal parts. Roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.

Place 1 tbsp  cauliflower filling in  the center.Bring all the sides to the center and seal tightly.

Pinch off the excess dough,if desired.Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 
  

Ari Pathiri | Malabar Pathiri | Rice flour-flat bread

Ari Pathiri

Malabar style, thin rice flour flat bread.
Prep Time: 15 minutes
Cooking Time: 10 to 15 minutes
Serves: 2 to 3
Ingredients:

1. Roasted rice flour /Pathiri podi - 1 cup(+ extra for dusting)
2. Water -1 cup
3. Salt - to taste
4. Oil- 1 tsp

Instructions:

Boil water with salt and oil .

Add flour to the boiling water and give it a quick stir.

Immediately cover with a lid.Reduce the flame to the lowest and cook for 1 or 2 minutes and switch off the stove. Uncover and stir well using a wooden spatula.

Transfer the dough to a mixing bowl and keep covered for about 10 minutes or till it is cool enough to touch.Knead well for about 5 minutes or until the dough turns smooth.Dust the working surface with rice flour ,take a small portion ( lemon sized)of the dough and roll it out to form a thin disc. 

Cut to a perfect round shape using a round lid /cutter.

Heat a non stick pan  over medium flame,place the pathiri on it and cook on both the sides for about 1 minute.When it puffs up ,remove from the pan.( Do not over cook,if you do so it may turn out dry.).Serve with chicken or mutton curry.

NOTES

• Adjust the quantity of green chilies according to your taste.
• Here are some side dish recipes for pathiri.

Varutharacha Mutton Curry

Nadan Kozhi Curry

Kerala Mutton Curry

Mutton Curry

Pepper Chicken Masala

Kerala Vegetable Stew

Eggless Jowar Banana Muffins | Eggless Sorghum Flour Banana Muffins

Eggless Jowar Banana Muffins

Eggless,dairy free,gluten free Banana muffins using sorghum flour.
Prep Time: 10 minutes
Cooking Time: 20 to 22 minutes
Makes: 8 muffins
Recipe source: Indiancuisine,You can find the original recipe here.
Ingredients:

1. Sorghum flour /Jowar flour - 3/4 cup
2. Baking soda- 1/2 tsp
3. Baking powder - 1/2 tsp( 1 large)
4. Salt - 1 pinch
5. Banana ,mashed - 3/4 cup
6. Sugar - 6 tbsp( i used brown sugar)
7. Oil (or melted ghee) - 1/4 cup
8. Vanilla extract - 1/4 to 1/2 tsp
9. Walnuts or cashew nuts ,chopped - 1 to 2 tbsp

Instructions:

Preheat oven to 180 deg C.Line the muffin tin with paper liners.

In a bowl,combine together sorghum flour,baking soda,baking soda and salt.

In a separate bowl ,combine together mashed banana,sugar,oil( i used ghee) and vanilla extract.Mix well until combined.

Gently fold in the flour mixture in two batches,just until combined.Do not over mix.

Fill the cupcake liners so that they are 3/4 th full.Top with chopped nuts,if desired.Bake at 180 Deg C for about 20 to 22 minutes or until a skewer inserted into the center of the cupcake comes out clean.Transfer to a wire rack to cool.

NOTES

• If the batter is too thick add 1 or 2 tbsp of water and mix gently.

Hummus and Curried Cauliflower Tartine

Hummus and curried cauliflower tartine

Quick and delicious hummus and curried cauliflower open faced sandwich.
Prep Time: 15 minutes
Cooking Time: 15 to 20 minutes
Serves: 4
Recipe adapted fr:here , Le pain Quotidien Cookbook
Ingredients:

1. Cauliflower ,cut into very small florets- 1/2 of a small
2. Turmeric powder -3/4 to 1 tsp
3. Cumin powder - 1 tsp
4. Freshly grated nutmeg - 1 pinch
5. Cinnamon powder - 1 pinch
6. Fresh Thyme leaves - 1 sprig( i used 1/4 tsp dried thyme)
7. Extra virgin olive oil - 2 tbsp
8. Salt - to taste

To serve:

1. Whole wheat sandwich bread,or sourdough bread,lightly toasted - 4
2. Hummus- as required( approx 3/4 cup)
3. Spring onion,chopped -1 tbsp
4. Extra virgin olive oil - 2 tbsp
5. Chili flakes - as required

Instructions:

Preheat oven to 220 deg C.In a bowl,combine together cauliflower florets,turmeric powder,cumin powder,nutmeg,cinnamon,thyme,olive oil and salt .

Transfer this to a baking tray ,bake for about 15 to 20 minutes or until lightly brown on top.Remove from the oven and set aside to cool.

To serve ,spread hummus on the bread and top with the curried cauliflower.Sprinkle the spring onion and chili flakes on top and drizzle with olive oil .

NOTES

• You find the recipe for hummus here.

Glazed Doughnuts | Step by step recipe

Glazed Doughnuts

Learn how to make light ,fluffy and delicious glazed doughnuts.
Prep Time: 60 minutes
Total Time: 3 Hours 30 minutes
Makes: 10 to 15 Doughnuts
Recipe source: Leitesculinaria, You can find the original recipe here.
Ingredients:
For the dougnuts:

1. Active dry yeast - 3 tbsp
2. Luke warm milk - 1 cup
3. Bread flour- 2 to 2.5 cups( i used approx 3 cups all purpose flour,see notes)
4. Sugar - 2 tbsp,heaped
5. Salt - 1/2 tsp
6. Vanilla extract - 1 tsp
7. Egg yolks- 3 large
8. Butter,at room temperature - 4 tbsp
9. Vegetable oil - for deep frying

For the Chocolate Glaze:

1. Confectioners Sugar - 1.5 cups
2. Cocoa powder- 4 tbsp
3. Milk or water - 2 tbsp ( or as required)
4. Vanilla extract - 1.5 to 2 tsp

Instructions:

In a mixing bowl combine together 2 tbsp yeast and 3/4 cup milk.Mix well until dissolved.Next add 3/4 cup flour.

Mix well to form a smooth paste.Cover and keep this in a warm spot to rise,for about 30 minutes.

In a large bowl ( or bowl of a stand mixer) combine  together the remaining lukewarm milk and yeast.Add sugar,salt,vanilla extract , egg yolks and the prepared yeast-milk-flour mixture.

Mix well until smooth.Now add 1/2 cup flour and mix well.

Now add butter and mix until it becomes incorporated .

Add the remaining flour in batches ,1/4 cup at a time.Knead well for about 5 to 10 minutes ,to form a smooth and soft dough.(If it is too sticky ,add few tbsp of flour and knead again until it turns smooth .)  

Transfer the dough to a large bowl ,cover and refrigerate for at least  1 hour or until it is double in volume .( I left it at room temperature for about 40 minutes).

Transfer the dough onto a lightly floured surface and gently roll out  to 1/2 " thickness.With a douhgnut /cookie cutter cut out 3" diameter rounds with 1" diameter holes.

Place the doughnuts at least 1" apart to a lightly floured tray.Cover loosely with a clean kitchen towel and leave to rise for about 15 to 20 minutes or until doubled in size.To check if the dough is ready,touch it lightly with your fingertip.If the dough quickly bounces back,it isn't ready,if it comes back slowly then the dough is ready.

Heat oil in a heavy bottomed  pan.Carefully place a couple of doughnuts in the oil.The doughnuts should immediately float to the top and puff up.Carefully flip them over to the other side.Fry for 1 to 2 minutes on each side, until golden brown.Transfer onto a clean kitchen towel.Allow it to cool slightly before glazing.Repeat with the remaining doughnuts.

To prepare the chocolate glaze,combine together sugar and cocoa powder in a shallow bowl.Slowly add milk and vanilla .Mix well to form a smooth pourable glaze.

Dip one side of each doughnut into the chocolate glaze.

Let any excess glaze drip off.Transfer them onto a baking sheet /parchment paper /foil.(Sprinkle finely chopped caramelized nuts /sprinkles if desired.) Allow the glaze to set before serving. 

NOTES

• For sugar glaze mix 1.5 cups confectioners sugar with 3 to 4 tbsp of milk /water and 2 tsp vanilla extract.
• I did not have bread flour,so used appr 3 cups all purpose flour.
• Bread flour gives much lighter doughnuts compared to all purpose flour due to its high protein content ,which forms gluten when moistened.This gluten gives elasticity to the dough, so it can trap more air pockets.