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

Pavakka Fry | Bitter Gourd Fry

Bitter Gourd Fry

Kerala style Bitter Gourd fry.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Pavakka / Bitter Gourd ,sliced (1/4" thick )- 2 Cups( 2 medium)
2. Rice powder - 1/2 cup
3. Kashmiri chili powder - 1 to 1.5 tsp(or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 1/8 to 1/4 tsp( or according to taste)
6. Asafoetida /Kayam podi - 1/8 tsp
7. Salt - to taste
8. Water - as required
9. Oil - For deep frying

Instructions:

Slice bitter gourd into 1/4" thick pieces.In a mixing bowl combine together rice powder,kashmiri chili powder,turmeric powder,black pepper powder ,asafoetida and salt to taste.Mix well until combined. 

Add sufficient quantity of water and mix well to form a smooth,medium thick batter .( like dosa batter).

Dip the bitter gourd slices in the prepared batter .(If the batter turns thick ,add few tsp of water and mix well.If it turns too thin to coat the slices,add few tsp of rice powder to adjust the consistency .)

Heat oil in a pan and deep fry the bitter gourd slices in batches.After about 40 to 50 seconds gently stir so that the pieces don't stick to each other.Fry until it turns brown and crispy.Transfer onto a clean kitchen towel.

NOTES

• Adjust the quantity of Kashmiri chili powder according to your taste.

Chicken Puttu | Erachi Puttu | Step by Step Recipe

Chicken Puttu

Steamed rice flour cake with spicy Chicekn masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Chicken,cooked and minced- 3/4 cup
2. Onion,finely chopped - 1 ( about 3/4 cup)
3. Curry leaves - Few
4. Ginger and garlic ,finely chopped - 2 tsp
5. Green chilies,chopped - 1( or to taste)
6. Turmeric powder - 1/4 tsp
7. Kashmiri chili powder- 1 to 1.5 tsp ( or according to taste)
8. Coriander powder - 1 tsp
9. Garam masala powder- 1/2 tsp
10. Fennel powder- 1/4 tsp
11. Tomato,finely chopped- 1/2 of a medium (about 1/4 cup)
12. Grated coconut - 1 tbsp
13. Salt- To taste
14. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

Heat oil in a pan  add onion and curry leaves.Saute until it turns translucent.Next add ginger,garlic and green chilies and mix well.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder,kashmiri chili powder,coriander powder,garam masala and fennel powder.Saute for few seconds.Add tomato and salt to  taste,mix well.Cook over medium flame until it mushy and masala starts to leave the sides of the pan.

Now add the minced chicken and mix well.

Mix well until combined.Cook for few more minutes.Now add grated coconut.

Mix well until combined.Add more salt if required.Turn off the heat and keep aside.Now to prepare puttu ,place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.

Next add 2 to 3 tbsp of the chicken masala mixture .Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut.if desired.

Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the quantity of chili powder according to your taste. 
  

Sarkara Varatti | Sarkara Puratti | Sweet Plantain Chips | Onam Sadhya Recipe

Sarkara Varatti

Sweet plantain chips ,usually made during Onam festival.
Prep Time: 10 minutes
Cooking Time: 60minutes
Makes: 4 to 5 cups
Ingredients:

1. Raw Plantain / Nendra kaya - 5 to 6 large( 1 kg)
2. Turmeric powder - 1/4 tsp
3. Jaggery,grated - 300 gms( approx 1.5 cups loosely packed)
4. Roasted rice powder - 2 to 3 tbsp
5. Cardamon powder - 3/4 to 1 tsp
6. Cumin powder- 1 tsp
7. Dry ginger powder- 1.5 to 2 tsp
8. Coconut oil,for frying- as required
9. Water- as required

Instructions:

Peel and soak plantain in water mixed with turmeric powder for about 5 minutes.

Drain well and cut each one vertically into half.Slice the halved plantains into 1/4 " thick pieces.

Heat oil in a pan .When the oil turns really hot ,carefully add the sliced plantain( in batches) and reduce the flame to medium-low.Stir the pieces gently so that they do not stick to each other.Cook until it turns crisp and golden brown.( make sure you fry the chips over medium-low flame ,or else the outside will brown too quickly and the inside will be soft and uncooked on the inside.)Drain and keep aside.Allow this to cool completely.

Heat grated jaggery along with few tbsp of water .(Strain this to remove impurities ,if any.)Cook the jaggery mixture over medium low flame until it reaches single thread consistency.To check this,take a drop of the jaggery syrup between your thumb and index finger and pull gently,if a single thread is formed the jaggery syrup is ready. ( Note: the jaggery syrup will be very hot)

Now add the chips and mix well.Switch off the stove and add the rice flour,cardamom powder,cumin powder and dry ginger powder.Stir well.

Stir this continuously until the jaggery syrup solidifies and each pieces are separated.

NOTES

• Single thread consistency of the Jaggery syrup is very important to obtain the perfect texture.
• Adjust the quantity of the spices according to your taste.
• Make sure you fry the chips well over medium low flame until it turns crispy.
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Ada Pradhaman | Kerala Onam Sadhya Recipe | Step by Step recipe

Ada Pradhaman

Rich and delicious dessert prepared using rice flakes,coconut milk and jaggery.Prep Time: 5 minutes Cooking Time: 1 to 1.5 hours Serves: 4 to 5Ingredients:

1. Homemade ada, /cooked ada- 1 to 1.5 Cups( see notes)
2. Grated jaggery - 200 to 250 gms( about 1 cup-see notes)
3. Ghee - 3 to 4 tsp
4. Thin coconut milk - 2 cups
5. Cardamom powder - 1/4 tsp
6. Dry ginger powder /chukku podi - 1/4 tsp
7. Cumin powder - 1/8 to 1/4 tsp
8. Thick coconut milk - 3/4 to 1 cup
9. Coconut slices- 1 to 2 tbsp
10. Cashew nuts - 1 to 2 tbsp
11. Ghee,to fry coconut bits,nuts and raisins - as required

Instructions:

Heat ghee in a pan,add coconut slices and fry until it turns golden brown.Similarly fry cashew nuts and raisins and keep aside.

In a pan / uruli melt grated jaggery along with 1/2 cup water .Cook until it turns slightly thick.Next add homemade ada and mix well.( If you are using store bought ada ,soak 100 gms ada in hot water for 30 minutes and cook until it turns soft .Then wash it using cold water to remove the stickiness,drain and add it to the melted jaggery).

Add 2 tsp ghee and cook for about 15 minutes,stirring continuously  until it turns slightly thick again.Next add thin coconut milk.

Mix well and cook ,stirring occasionally until it turns thick. 

Now add cardamom,dry ginger and cumin powder.Mix well until combined.Next add thick coconut milk. 

Mix well and switch off the stove.Add fried coconut,cashew nuts and raisins and remaining 2 tsp ghee.

NOTES

• I used homemade ada for the pradhaman ,you can find the recipe here.
• If you are using store bought ada ,use about 100 gms.For best results, use rice ada. 
• Strain the melted jaggery to remove impurities,if any.
• Adjust the quantity of jaggery according to your taste.
• As the pradhaman cools,it will thicken further.Adjust the quantity of thick coconut milk according to the consistency required.