Tuesday, 15 January 2019

Rice Flour (Gluten free Flour)





Rice Flour aka Chaula Chuna (in Odia) is one of the foundation ingredients in many Indian dishes as well as gluten free baking, but this is something I don't keep in my pantry most of the time as I prefer to use the store bought ones in a hurry mood. As I recently joined the Food Bloggers Recipe Swap group in FB which has been revived by fellow blogger Mireille who blogs at The Schizo Chef, I was paired with Sandhya who is so friendly and talented food blogger at My Cooking Journeyjust came across these homemade Rice Flour at her space while browsing.






The method what I felt while going through her post is super easy to make the rice flour at home. The only ingredient used here is the raw rice with any measurement (as per need, nothing is mandatory here). The raw rice can be of any type of short to medium grained like basmati, sona masoori etc. Here I have preferred the Sona Masoori variety. The rice needs to be soaked for a minimum of 2-3 hours. Soaking time decide the quality of rice flour basically; longer the time, softer is the rice flour. Also after soaking, those soaked rice have to be dried up almost but still with a bit of moisture within. But the drying process should be under direct sunlight, rather prefer to dry in shade. After drying, in a blender jar the rice is ground in small batches. Finally these are sieved and used. 







Also if the freshly ground rice flour is going to be used right away or in one day after, then the roasting of ground rice is not necessary. But if storing for longer days, then it is mandatory to just roast for 5 mins or so over a medium heat till the wetness dries off after grinding. This roasting part is preferred in order to increase the shelf life of the flour. This flour is completely gluten free. It is used to make many South Indian dishes, to thicken soups, as well as provide an gluten free option in baking. So do try to make this homemade flour in a larger quantity than the needed amount and store in an air tight container to use later.






Recipe Card for 'Rice Flour (Gluten free Flour)' :


Pin it

Rice Flour (Gluten free Flour)

a Gluten free homemade flour from any type of short to medium grained raw rice like basmati, sona masoori etc.
prep time: 30 minscook time: total time: 30 mins

ingredients:


  • Rice   2 cup

instructions


  1. Wash the rice very well and soak for about 2 to 3 hours with enough water in a mixing bowl.
  2. After soaking time, drain the water entirely and then spread the rice on 2-3 large plates lined with a dry and clean kitchen cloth.
  3. Spread the rice with hands to make a thin layer.
  4. Let it remain like this for about 15-20 minutes and also make sure that, the rice is drying in shade and not in sun.
  5. After about 15 minutes, check the rice with hands means it should have lost all its moisture but still be a little wet to feel.
  6. Take a blender to grind the rice in 1/2 cup increments. Begin with the pulse setting, allowing the rice to settle in between 3 second pulses. 
  7. When the rice has broken down into small granules, blend on high until the texture is powder-fine. 
  8. Sieve the ground rice powder and keep aside the left over residue rice rava (coarse in texture) in a separate bowl. 
  9. Grind these residue with next 1/2 cup batch of soaked & dried raw rice. 
  10. Repeat till all the powder of fine texture gets.
  11. Now heat a thick bottom pan, add the powdered rice and roast it for 5 mins or so on a medium heat till the wetness dries off. 
  12. Spread it on a clean paper to cool down and then store it in a air tight container to use later.

NOTES:

Rice flour can be stored in an air tight container for 3-4 months by refrigerating.
2 cup of raw rice will yield almost 2 & 2/3rd cups of rice flour.
Raw rice can be of any type of short to medium grained like basmati, sona masoori.
Always grind in batches and stop grinding if blender gets hot.
Make sure the rice flour is completely dry and there is no moisture in the rice flour before storing it.
Test for dryness is by taking a pinch between fingers & then those will not stick together if properly dried.
While drying the soaked rice, don't dry completely. Means the rice should have a hint of moisture in it.
The roasting of ground rice is not necessary if the rice flour is going to be used right away or in one day after. But if storing for longer days, then the roasting part is mandatory in order to increase the shelf life of the flour.






If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as #firsttimercook  on Instagram. You may also follow me on   FacebookPinterestTwitterGoogle+,   Instagram and can subscribe for free to get new recipes directly into your inbox 😊

Do check out the other delicious recipes from this month's Recipe Swap!



PIN for later :


Continue Reading ...

Monday, 14 January 2019

Magaja Ladoo | Wheat Flour Ladoo from Chhapan Bhog




Happy Makara Sankranti to all my reader here :)

Makar Sankranti is celebrated across the whole country in different ways as the cultural significance of the festival varies from one state to another state. Basically everyone celebrate this festival in the honor of welcoming the new season of harvest as from this day, winter days end and spring season starts. The days'll become longer and warmer as well which signifies the Uttarayana period of Sun. This Indian festival 'Makar Sankranti' is also the first Hindu festival in a New Year.






For the celebration, I have come up with a ladoo recipe today as 'Magaja Ladoo / Wheat Flour Ladoo' which is one of the famous Chhapana bhoga (56 offerings) of Lord Jagannath, Puri district of Odisha. Every day 56 food items as Mahaprasad are offered to daieties throughout the year in six particular times a day, starting from morning.






These ladoos are basically prepared using whole wheat flour, ghee and sugar. This is an authentic Odia dish which is made most of the time during festivities. The whole process is so simple and easy to follow as well. The main crucial factor here is the ratio of wheat flour to ghee should be 3:1. Also these ladoos break easily and after breaking even, one can thoroughly enjoy the flavor from the crumbs ;P. Some freshly crushed cardamoms and black peppers are added to give an aromatic flavor to the ladoos. Do prepare these ladoos soon and enjoy !





Also here are some other Makar Sankranti special dishes from my blog which you may want to try as :



Recipe Card for 'Magaja Ladoo' :


Dessert
Odia Cuisine
Pin it

Magaja Ladoo | Wheat Flour Ladoo from Chhapan Bhog

a sweet dish from the famous Chhapana bhoga (56 offerings) of Lord Jagannath, Puri district of Odisha using wheat flour, ghee and sugar
prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients:


  • Wheat flour   2 cup
  • Powdered sugar   1/2 cup - 1 tbsp
  • Granulated sugar   1 tbsp
  • Ghee   2/3 cup
  • Black pepper powder   1/2 tsp
  • Green cardamom powder   2 tsp

instructions


  1. First take ghee in a pan and start melting completely over low-medium heat.
  2. Add wheat flour to the pan keeping the heat on low.
  3. Mix everything very well and roast the whole mixture for 8-9 minutes or till it becomes light brown color.
  4. Next add black pepper powder, green cardamom powder, powdered as well as granulated sugar.
  5. Turn off heat and mix again till everything well incorporated.
  6. Keep aside to cool a bit.
  7. While the mixture still warms, start making ladoos.
  8. Just grease the palm with ghee and take 1-2 tbsp of warm mixture.
  9. Start binding the mixture very nicely by pressing in fist and give a ball shape.
  10. Similarly prepare ladoos from rest mixture.
  11. Keep all the magaja ladoos in an air-tight container and serve as needed !

NOTES:

The wheat flour and ghee ratio is the crucial factor here in this ladoo. The ratio must be 3:1 always.
Always prefer to use the freshly ground cardamom as well as black pepper powder instead of store bought ones to get much flavor in the ladoos.
Ladoos stay fresh at room temperature in an airtight container for a week easily.



If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as #firsttimercook  on Instagram. You may also follow me on   FacebookPinterestTwitterGoogle+,   Instagram and can subscribe for free to get new recipes directly into your inbox 😊

These Magaja Ladoos are contributed to 178th theme of Foodie Monday Blog Hop team which is decided as 'Harvest Harmony'




PIN for later :


Continue Reading ...

Saturday, 12 January 2019

Bell Pepper Curry / Capsicum Gravy (VEGAN)




Capsicums also known as bell peppers are basically peppers of less pungent varieties which are available in different colors like yellow, red, green, orange and even in purple. Green and purple peppers are slightly bitter in taste whereas red, yellow and orange have a sweeter and fruity taste. The less pungent nature of these pepper means these are not too strong in smell and taste, but that doesn’t mean that these are not good for our health. Capsicums are used as spices, vegetables and medicinal purposes because of the numerous health benefits provided by them like helps in iron deficiency (Anemia) in our body, helps in removing toxins, good source of Vitamin B6 & magnesium, increases metabolism etc.








Here I have come up with a curry or gravy type dish using these bell peppers or capsicum as Bell Pepper Curry / Capsicum Gravy. Two colors of capsicum like red and green are used for this gravy based dish here, any other color varieties can be chosen as per availability. The dish is so easy and quick to prepare. The use of peanuts and coconut give the curry a rich and creamy base which in result tastes so delicious. I have prepared without using onion and garlic. Since here no milk or cream are used for making the gravy creamier so the dish is vegan completely. This capsicum gravy perfectly fit as a combo with roti / paratha. So do try these colorful deliciously creamy and healthy Bell Pepper Curry.



Recipe Card for 'Bell Pepper Curry / Capsicum Gravy' :


Pin it

Capsicum Gravy (no-Onion-no-Garlic)

So flavorful as well as delicious vegan & no-onion-no-garlic curry using bell peppers
prep time: 10 minscook time: 20 minstotal time: 30 mins

ingredients:


  • Green Capsicum (medium)   1 no
  • Red Capsicum (medium)   1 no
  • Tomato   1 no.
  • Coconut (grated)   1 tbsp
  • Peanut   1/4 cup
  • Coriander seed   2 tsp
  • Cumin seed   1/2 tsp
  • Bay Leaf   1 no
  • Red chili powder   1/2 tsp
  • Turmeric powder   1/4 tsp
  • Garam Masala powder   1/4 tsp
  • Oil   2 tbsp
  • Salt   as needed
  • Water   1 cup
  • Kasoori Methi   as needed

instructions


  1. In a pan first start dry-roasting the peanuts over medium heat.
  2. After 1 minutes add coriander seed and grated fresh coconut and continue to stir for 3-4 minutes over low-medium heat.
  3. Transfer to a plate and allow to cool down completely.
  4. Now cut the capsicums into cube size (1 inch), remove all the seeds and Keep aside.
  5. Put all the roasted ingredients into a blender jar along with chopped tomato and make a fine paste.
  6. Heat oil in the same pan and add in cumin seed and bay leaf.
  7. When cumin seeds start to splutter add capsicum pieces.
  8. Saute for 3-4 minutes over medium heat.
  9. Then add the masala paste, red chili powder, turmeric powder and salt.
  10. Mix well everything and cook for 1-2 minutes.
  11. Next add 1 cup water, stir and allow to boil.
  12. Cook until the desired consistency of the gravy reaches.
  13. Add in garam masala powder , give a mix and turn off heat.
  14. Sprinkle some kasoori methi and serve this no-onion-no-garlic capsicum curry hot with phulka or paratha !!!

NOTES:

Desiccated coconut can be used if fresh coconut is not available.




If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as #firsttimercook  on Instagram. You may also follow me on   FacebookPinterestTwitterGoogle+,   Instagram and can subscribe for free to get new recipes directly into your inbox 😊

PIN for later :


Continue Reading ...

Monday, 7 January 2019

Aloo-Methi Stuffed Paratha | Potato-Fenugreek leaves Stuffed Indian Flatbread (VEGAN)

Winter is on full phase these days in Indian subcontinent. And particularly during this time period, a no of green leafy vegetables like spinach leaves (palak saag), fenugreek leaves (methi saag), radish leaves (mooli saag), amaranth leaves (cholai saag) and many mores are the fresh seasonal produces those would pave their way through our kitchens. Among these, it is true that particularly the fenugreek leaves are the bitter pungent leaves which are not so popular among kids and as well as fussy-eaters. But methi leaves / fenugreek leaves are a storehouse of health benefits. These are packed with galactomannan, which plays an instrumental role in combating the risk of heart disease as well diabetes. This compound helps in slowing down blood sugar absorption. It is also a good source of soluble fiber and is excellent for digestion. So we should develop a taste for these green leaves. From parathas to pakodas to saag, there are so many places we can sneak in these lovely winter greens. 







Well today is the first Monday of this new year and the Foodie Monday Blog Hop team has decided the 177th theme as 'Magic of Fresh Methi Leaves' that means we have to prepare a dish using fresh methi / fenugreek leaves, not using the dried version (kasoori methi). I have already shared an Indian flatbread using these methi leaves as 'Methi Lachhaa paratha' and today I am again back with another stuffed Indian flatbread using these leaves as 'Aloo-Methi Stuffed Paratha' or 'Potato-Fenugreek Leaves Stuffed Indian Flatbread' for the theme contribution.




Aloo-methi is an everyday affair in my kitchen during these days which is so easy, tasty as well as loaded with softness of potatoes and the pleasing bitterness of methi.


For most of Indian also, this is a much appreciated dry dish for the accompaniment with chapati / roti. Well, how about the idea of stuffing this awesome dish in paratha ;) Interesting, isn't it ?







Yes, here I have come up with some stuffed paratha with stuffing as 'aloo-methi'. The dish is completely prepared without using Onion & Garlic. Even I have not opted ghee to smear the paratha, instead used normal cooking oil. These stuffed flat-breads which are so soft and delicious, shall definitely attract by all age group on the breakfast table. Just with some curd and pickle, the combo will be a bang-on type.


Recipe Card for 'Aloo-Methi Stuffed Paratha' :

Pin it

Aloo-Methi Stuffed Paratha / Potato-Fenugreek Leaves Stuffed Indian Flatbread

Indian flat-bread stuffed with the much tempting dish aloo-methi which is completely vegan and without onion-garlic
prep time: 15 minscook time: 30 minstotal time: 45 mins

ingredients:


  • Wheat flour   1.5 cup
  • Potatoes (boiled)   2 no.
  • Methi leaf (washed and chopped)   1.5 cup
  • Cumin seed   1 tsp
  • Green chili (finely chopped)   2 no.
  • Ginger (finely grated)   1/2 inch
  • Coriander powder   1/2 tsp
  • Cumin powder   1/2 tsp
  • Turmeric powder   1/4 tsp
  • Amchur powder   1/2 tsp
  • Salt   as needed
  • Sugar   1 pinch
  • Oil   as needed
  • Water   as needed

instructions


  1. Take wheat flour, salt in a bowl. 
  2. Mix well, then start adding water little by little and knead into a soft, smooth dough.
  3. Cover it and let it rest for 15-20 min. 
  4. Meanwhile heat oil in a pan.
  5. Add cumin seed and allow to crackle.
  6. Next add grated ginger, finely chopped green chilies and saute.
  7. Then add chopped methi leaves, turmeric powder, cumin powder, coriander powder, amchur powder, salt, sugar and mix well.
  8. Mash the boiled potatoes very well without having any lumps and then add into the pan.
  9. Give a nice mix in the pan and allow to cook for 2-3 minutes over low-medium heat.
  10. Remove from heat and keep aside the aloo-methi to cool down completely.
  11. Now make small-medium balls of the dough.
  12. Pick one ball and roll out into 3 to 4 inch circle. 
  13. Put 1 tbsp of aloo-methi filling in the center. 
  14. Seal the dough and make a round ball again using fingers. 
  15. Dust the work surface with flour and roll the stuffed ball into round paratha by the help of a rolling pin keeping in mind to press very lightly while rolling so that the mixture does not come out. 
  16. Similarly roll parathas from rest of the dough balls and aloo-methi filling.
  17. Heat a girdle or tawa and roast each paratha on both the sides over low flame.
  18. When each paratha looks slightly crispy, then apply oil with brush on both the sides.
  19. Serve these piping hot aloo-methi stuffed paratha with yogurt or pickle !

NOTES:

Butter can be preferred in place of oil.
Spiciness is adjusted here as desired. Even red chili powder can be added while adding rest of the spice powder.





If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as #firsttimercook  on Instagram. You may also follow me on   FacebookPinterestTwitterGoogle+,   Instagram and can subscribe for free to get new recipes directly into your inbox 😊

PIN for later :


Continue Reading ...