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.

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.

EASY CHOCOLATE FUDGE

Easy Chocolate Fudge

Quick and easy chocolate fudge ,ready in less than 15 minutes.
Prep Time: 5 minutes
Cooking Time: 5 minutes
Makes: 15 to 20 ,1.5" squares
Ingredients:

1. Milk powder / dairy whitener- 200 gms(  appr 1.5 cups)
2. Cocoa powder- 1/4 cup
3. Sugar - 1 cup
4. Water - 1/2 cup
5. Butter - 3 tbsp
6. Vanilla extract - 1/4 tsp

Instructions:

In a mixing bowl combine together milk powder and cocoa powder using a fork.Keep aside until required.

Melt together sugar and water in a pan.Cook this sugar mixture over medium low flame until it reaches single thread consistency.To check this , take a drop of sugar syrup between your thumb and index finger and pull gently ,if a single thread is be formed the sugar syrup is ready.( Note: the sugar syrup will be very hot.).Now add butter and stir well until combined.

Immediately add the cocoa - powdered milk mixture and stir well until combined.Add vanilla extract and stir until well blended.

Pour this mixture into a  tray lined with parchment paper or foil and level using a spatula.Allow to cool slightly.

Cut into small squares .Allow to cool completely before removing from pan.

NOTES

• Add chopped nuts / raisins  /caramelized nuts ,if desired.
  

Chana Masala | Chole Masala (with coconut)

Chana Masala

Chickpeas in spicy coconut-tomato gravy.Perfect with batura,roti or poori .
Prep Time: 30 minutes + Soaking time
Cooking Time: 30 to 45 minutes
Serves: 3 to 4
Ingredients:

1. Dry Chickpeas - 1 cup
2. Mustard seeds- 1/4 tsp
3. Cumin seeds - 1/2 tsp
4. Ginger,finely chopped - 2 tsp
5. Garlic,finely chopped - 2 tsp
6. Green Chilies,chopped - 1 or 2( according to taste)
7. Curryleaves - 1 sprig
8. Onion,finely chopped - 1.5 cups(2 large)
9. Turmeric powder - 1/2 tsp 
10. Kashmiri chili powder  - 3 to 4 tsp ( or according to taste)
11. Coriander powder - 1 tbsp
12. Water - as required 
13. Tomato,chopped - 1/2 cup (1 medium)
14. Sugar - 1 generous pinch
15. Salt - to taste
16. Coriander leaves,chopped - 1/4 cup
17. Oil - as required

To Roast and grind:

1. Grated coconut - 5 tbsp
2. Fennel seeds- 1 tsp
3. Cumin seeds - 1 tsp
4. Cinnamon - 3/4" piece
5. Cardamom - 2
6. Cloves-3 to 4
7. Star anise-4 petals or 1 small
8. Oil - 1 tsp

Instructions:

Soak chickpeas in plenty of water for about 8 hours or overnight.Drain and pressure cook until it turns soft,adding sufficient quantity of water.

Heat 1 tsp oil in a pan,add all the ingredients listed under ' To roast and grind'.Fry till it turns golden brown.Transfer it to a tray and allow to cool completely.Grind this to a smooth paste adding sufficient quantity of water.Keep aside until required.

Heat oil in a pan,add mustard seeds and let it splutter.Add cumin seeds and saute for few seconds.Next add ginger,garlic,green chilies and curry leaves.Saute for few seconds..

Now add onion and saute until it turns soft and golden brown in colour.

Reduce flame to low and add turmeric powder,kashmiri chili powder and coriander powder.Add 1 tbsp water and mix well.Stir well and fry until oil starts to separate.

Add tomato and salt to taste.Cook over medium heat until tomato turns mushy and oil starts to separate.

Add the prepared coconut masala paste ,sugar and  1/4 cup water,mix well and bring it to a boil.

Next add the cooked chickpeas along with the stock.Mash some of the chickpeas with the back of the ladle to thicken the gravy.Add more salt if required.

Cover and cook over medium heat for about 10 minutes or until the gravy turns thick.Add coriander leaves.Cook for few more minutes and serve with roti /batura.

NOTES

• Adjust the quantity of green chilies and kashmiri chili powder according to your taste.
• 

Thakkali Dosa | Tomato Dosa | Easy Breakfast Recipes

Thakkali dosa

Healthy South Indian Tomato pancake.

Prep Time: 20 minutes
Cooking Time: 25 minutes
Makes: 6 to 8 dosas
Recipe source: Dosai by Chandra Padmanabhan.
Ingredients:

1. Dosa batter - 2 cups
2. Asafoetida ( hing) - 1/4 tsp
3. Cumin seeds- 1/2 tsp
4. Curry leaves,roughly chopped - 1 sprig
5. Salt - to taste
6. Oil /ghee - as required

Grind to a paste:

1. Tomato,roughly chopped - 2 medium
2. Fresh grated coconut- 3 tbsp
3. Green chilies - 1 or 2 ( according to taste)
4. Coriander leaves,chopped - 1 tbsp

Instructions:

In a blender combine together all the ingredients listed under 'Grind to a paste' to form a smooth paste.

Transfer the prepared tomato-coconut paste into a mixing bowl.Next add dosa batter,asafoetida,cumin,curry leaves and salt to taste.

Mix well until combined.Heat a tawa /dosa pan.Lightly brush it with oil..Spread a ladle full of batter on the tawa to form a thin and large circle.Drizzle oil or ghee over the dosa.

When it is cooked and the edges starts to brown ,turn the dosa over to the other side using a spatula.Cook for few more seconds and transfer onto a serving plate.Serve with chutney /sambar.

NOTES

• Adjust the quantity of green chilies according to your taste.