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. 
  

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.

Kerala Squid-Coconut Roast (Kanava/Calamari/Koonthal - Coconut Roast)

Kerala Squid-Coconut Roast

Kerala style spicy squid roast with coconut.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3 to 4
Ingredients:

1. Squid,cleaned and sliced- 500 gms
2. Onion,chopped - 1 cup
3. Shallots ,sliced - 1/4 cup
4. Ginger,finely chopped - 1" piece
5. Green chilies,cut into two - 4( or according to taste)
6. Kashmiri chili powder - 2 tsp( or according to taste)
7. Coriander powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Garam masala - 1.5 tsp
10. Water - as required
11. Salt - to taste
12. Mustard seeds - 1/4 tsp
13. Dry red chilies ,cut into two -1 or 2
14. Curry leaves - 1 or 2 sprigs
15. Coconut oil - as required

For Coconut paste:

1. Grated coconut- 1 cup
2. Garlic - 1 large clove

Instructions:

Coarsely grind together grated coconut and garlic.Keep aside until required.

Heat oil in a non- stick pan or a heavy bottomed pan .Add onion,shallots,ginger and green chilies.Saute until onion turns golden brown.

Reduce flame to low,add kashmiri chili powder,coriander powder,turmeric powder and garam masla and saute for about 30 seconds.

Add squid ,sufficient quantity of water and salt to taste.Cover and cook over medium flame until done and gravy turns thick.

Once the gravy turns thick,move the squid masala over to one side of the pan.( Use another pan if desired).Pour 2 tsp oil .

Add mustard seeds and let it splutter.Now add curry leaves and red chilies,saute for few seconds.Add the coconut - garlic mixture .

Saute the coconut mixture for few seconds.Mix this along with the squid masala and cook for about a minute. 

NOTES

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

Kerala Plum Cake | Christmas Fruit Cake

Christmas Fruit Cake

Learn how to make rich and delicious Kerala Fruit Cake.
Prep Time: 30 minutes + Soaking time
Baking Time: 45 to 50 minutes
Makes: 9" cake ( or two 7" loaves)
Ingredients:
To prepare dry fruits:

1. Dry fruits - 1 to 1.5 cups( use sultanas,raisins,dried currants,dates,dried cherries,cashew nuts,almonds,etc,see notes)
2. Red wine - 1 cup( see notes for non alcoholic version)
3. All purpose flour - 2 tbsp

To prepare caramel syrup:

1. Sugar - 1/2 cup
2. Water- 1 tbsp + 1/2 cup

Other ingredients:

1. All purpose flour - 1 cup
2. Baking powder- 3/4 tsp
3. Baking soda - 1/4 tsp
4. Salt - 1 pinch
5. Cloves - 1( powdered)
6. Cinnamon -  1/4" piece( powdered)
7. Ginger powder - 1/4 tsp
8. Nutmeg powder - 1/8 tsp
9. Orange zest - 1 tsp
10. Butter,at room temperature - 125 gms (1/2 cup +1 tbsp)
11. Sugar - 1 cup
12. Egg yolk - 2 medium
13. Vanilla extract - 1 tsp
14. Egg White - 2 medium

Instructions:

Soak the dry fruits and nuts in red wine ,in a glass container /jar .Cover and keep away for atleast 24 hours.For best results soaks them for 1 or 2 weeks or upto 1 month.

To prepare caramel syrup melt 1/2 cup sugar and 1 tbsp water in a heavy bottomed,deep pan.As you cook the colour will change from pale golden to brown.

Swirl the pan once or twice in between( do not use a spoon /spatula).When the color changes to dark golden brown,switch off the stove.

Carefully  add 1/2 cup water and stir to mix well.Switch on the stove and boil the syrup over medium heat for 2 to 3 minutes.Allow this to cool completely.( this can be made a day ahead.)

In a mixing bowl combine together all purpose flour ,baking powder,baking soda,salt,clove,cinnamon,ginger and nutmeg powder using a fork.

Add the orange zest and mix well.Keep aside until required.

In a bowl beat egg white until soft peaks form.Keep aside until required.

In a bowl beat together softened butter and sugar until soft and fluffy.

Add one yolk at a time and mix well.Add vanilla extract.Mix well until combined.Add 2 tbsp flour mixture and mix to combine.

Add the cooled caramel syrup into the egg mixture in 3 batches alternating with the flour mixture.

Mix everything just enough to blend.

Drain the soaked fruits well and keep the liquid/red wine aside.

Add 2 tbsp all purpose flour and mix well until combined.

Fold in the prepared dry fruits and nuts. 

Add 1/2 or 1 tbsp of  red wine ( drained from soaked fruit/nuts) to the batter,if desired.Gently fold the beaten egg whites into the batter in two or three batches. 

Preheat oven to 180 Deg C.Transfer the batter to a cake tin /loaf pan lined with parchment paper.Bake for about 45 to 50 minutes or until a skewer inserted into the center of the cake comes out clean. Cool in pan for about 10 minutes.Remove from pan ,peel off the parchment paper and cool completely.For best results allow the fruit cake to mature for 2 to 3 days before serving.

NOTES

• I used 3/4 cups sultanas and  raisins and 1/4 cup cashew nuts.
• As you can see in the picture the fruits and nuts sank to the bottom of the cake ,as i did not drain them well.So make sure you drain the fruits well and toss it well in 2 tbsp flour ,it will act like a glue and prevent the fruits from sinking.
• For alcohol free version,soak the dry fruits and nuts in 1 cup orange /apple or grape juice overnight at room temperature.
• If the top of the cake browns too quickly while baking, loosely cover it with foil.
• Prick holes on top of the cake using a skewer and drizzle one or two tsp of red wine over the cake,for extra flavor.
• Cover the cake with parchment paper and then with foil and store in an airtight container for upto 2 weeks.