Yield : 6 medium sized muffin
Source : Saffron hut & Easy cooking

Ingredients: 

Sorghum flour ( jowar) ----> 1/4 cup

Oats powdered (gluten free) -----> 1/2 cup

Banana ripe (Dole) -----> 1

Egg ----> 1

Baking powder ---> 1/2 tsp

Baking Soda -----> 1/2 tsp

salt  ----> 1/4 tsp

Xanthan gum ----> less than 1/4 tsp

Vanilla essence ----> 1/4 tsp

Sugar ----> 5 tbsp

Butter -----> 2 tbsp + 2 tsp

Walnut ( chopped ) ----> less than hand full

Chocolate chips ----> 6 nos.

Procedure:

1) Take a deep bottom bowl add in the flour,baking powder,baking soda,Xanthan gum ,salt  and mix well.

2)Take  another bowl add butter(room temperature & melted) , mashed banana, egg(beaten) ,vanilla essence,sugar.Beat them into a nice homogeneous mixture.

3)Preheat the oven @ 180 degree C.

4)Now fold in the dry ingredients  into the wet stuff.

5)Pour the mixture into the greased muffin moulds and top them with chopped walnuts and chocolate chips and bake them @ 180 degree C for about 20 -25 mins.

Note:

1) The original recipe calls for all purpose flour(maida),regular sugar.

2) Used Xanthan gum for binding .

3) Used regular rolled oats.Just powdered them.

4) Used powdered palm sugar.

Verdict:

       Delicious fluffy muffins with the sweetness of banana

 

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Ingredients:
--------------

Outer covering

Whole wheat chapati flour(atta) --> 1 & 1/2 cup
Warm water plus squeezed water--> 1/2 cup
salt --> to taste
few drops of ghee

Stuffing:

Cabbage ( grated)--> 1 & 1/2 Cup
Grated paneer ( cottage cheese) --> 1 Cup
Red Chilli powder --> 1/2 Tsp
Black pepper powder --> 1/2 Tsp
Corainder powder > 1 Tsp
Cumin powder --> 1Tsp
Kasuri methi --> 2 Tsp
Amchur powder --> 1/2 Tsp
Ajwain seeds--> 2 Tsp
Ginger paste --> 1 Tsp
Corainder leaves ( chopped) --> handful
Green chillies ( finely chopped) --> 3 Nos.
Salt --> to taste

Method:
----------

• Grate cabbage add salt to the grated cabbage and keep aside for 30 mins. Once the cabbage becomes watery, squeeze out the excess water from the grated cabbage.Keep the water aside don't throw it away, we will use it for kneading the dough. 
• Prepare the outer covering of the paratha  by mixing   squeezed out warm water  plus  extra warm water into the flour along with salt and few drops of ghee. Keep this dough aside for 30 mins to 1 hr covered.Keep a check on the saltiness of the dough as the squeezed out water has salt in it also.

 

• Prepare the stuffing and divide it into 6 equal portions and shape them into balls.

 

• Now divide the dough into 6 portions. Roll these dough balls into a small circle and place the stuffing in the center .Bring the dough ball together around the stuffing and seal it properly.

• Flatten the prepared ball with your finger tips,then roll them into big circle.The parathas should be rolled thicker than the usual chapati.

• Shift the rolled parathas onto a hot griddle/tava and roast them  on medium-high heat until you see brown spots brushing little ghee on either sides .

•  Serve the hot yummy parathas with raitha and pickles of your choice.

Notes:

•         The amount of water depends on the quality of  flour used.

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Ingredients:

--------------

Whole moong (whole green gram)-->  1 Cup

Rice flour --> 1/2 Cup

Cumin powder --> 2 tsp

Dry ginger powder --> 1 tsp

Green chillies --> as per taste

Salt --> to taste

Method:

---------- 

1.  Soak whole green moong overnight with enough water. 
2.  Grind it into a fine paste adding little water.
3. Add to the ground moong rice flour,cumin seeds powder(roasted jeera powder),dry ginger powder,green chillies and pulse it again in the
4. blender or mixer till well mixed.
5. Add salt as per taste and allow it to ferment for 4 to 6hrs.
6. Now heat a non stick tava or griddle and smear few drops of oil with the help of a cut onion.
7. Pour in the required amount of batter and spread it into a thin dosa in a circular manner.Then drizzle oil along the edges of  the dosa.
8. After the dosa is cooked on one side for 2-3 mins flip it over and cook on the other side for few seconds.
9. Serve this healthy delicious dosa with any chutney of your choice.

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Ingredients

--------------

Oats (roasted and powdered) --> 1 cup
Rawa (roasted) -->  1 cup
Curds --> 1 cup
White sesame seeds (roasted) --> 3 tsp
Black gram (Urad dal ) -->1 tbsp
Bengal gram (Channa dal ) --> 1 tbsp
Curry leaves --> 3 sprigs
Green chillies (chopped) --> as required
Mustard seeds --> 1 tsp
Hing --> pinch
Oil --> 1/2 tsp
Water--> as needed
Salt --> as per taste
Cashew (broken) --> 5 nos.
Eno fruit salt --> 1 tsp

Method:

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1) Heat oil and add mustard seeds,hing,bengal gram dal,black gram dal,cashew nut and allow it to splutter.

2) Now add the green chillies and curry leaves and saute for a minute.

3)Take a bowl add in the roasted and coarsely powdered oats and roasted rawa. Add the above seasoning and mix well.Add the roasted sesame seeds.Now add the curds and required amount of water.The consistency should be same as we prepare the batter for rava idli.Keep the mxture aside for 15 minutes.

4)In the meantime grease the idli moulds.

5)Just before pouring the batter into the idli moulds add the fruit salt into the batter and mix well and then pour into the moulds.

6)Steam the idlis for 10 - 15 minutes and serve them hot with chutney or sauce of your choice.

Notes:

--------

•   the above batter yielded 34 mini idlis.
•    taste similar to rava or semolina idli.

Sending this to :
                                  

Priya's Announcing cooking with whole foods -Oats

(Which was started by Kiran )

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This is a traditional coastal karnataka recipe called phanasaachey dhonas(in konkani)but i would like to call them as cake as my mom referred to them as cake. My mom makes this kind of cake with the same recipe using bottle gourd/cucumber(it is called Taushaulli).She always served this as evening tea time snack. Remembering about this cake made me very nostalgic.Those childhood days...those carefree days....wish i could relive them......

Now, coming back to the dish- it is a healthy dish i must say because you just steam them. I have seen some people using just a tablespoon of sugar/jaggery & not making it overly sweet. Typically this cake is not overly sweet as the flavour of jackfruit or cucumber or bottle gourd should be stronger when tasted. But i love this with lots of jaggery or sugar added as i am sweet toothed & also the canned jackfruit which i used was not sweet enough.

The shelf life of this is it can be stored in the refrigerator for several days & tastes even more better with each passing day.So Enjoy!!

Ingredients:

--------------

• Ripe Jackfruit pods-->1 cup(roughly 8 pieces)
• Rava/Semolina/sooji/cream of wheat-->1 cup
• Grated Coconut-->1/2 to 1 cup
• Jaggery/Sugar--> 1/2 to 3/4 cup
• Cashews(chopped)-->7
• Cardamoms(powdered)-->4
• Salt-1/4 tsp
• Ghee

Method:

---------

1)Roast semolina in one teaspoons of ghee over moderate heat till a nice aroma emits. Keep stirring continuously, see to it that it does not burn & turn brown.

2)Grind the jackfruit pods along with grated coconut,cardamom into a paste.

3)Now combine together the ground paste with roasted semolina,jaggery, chopped cashews and salt.

4)Let this mixture rest for 15 minutes to 1/2 an hour.At this stage the semolina will expand and will absorb the water from the mixture.The consistency should be like idli batter.

5)Grease the cooker/steamer container and pour the mixture and steam this in the cooker/steamer for 10-20 minutes without the whistle/weight.

6)Allow it to cool.Now you should be able to cut it into rectangular pieces.

7)Serve this hot or cold with ghee/honey.

Notes:

--------

• Here i made use of canned ripe jackfruit,traditionally we use fresh ripe jackfruit.
• If you donot possess a cooker take a wide deep bottomed vessel,pour about an inch of water.Now keep a small vessel at the bottom submerged in the water and on top of this place the container with the semolina mixture.Now see to it that the water level should touch the base of the container with the mixture.Now close the wide deep bottomed vessel and steam cook the mixture for 10-20 minutes.
• You can also prepare this using idli stand, by pouring the mixture into the mold and steaming like idlis so we can refer them as jackfruit idli's.
  
  

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This is an authentic karnataka(Indian state) breakfast dish.This goes by the name Ubbu rotti/Ukkarisida rotti/Uppi rotti .I would like to call this plain rice rotti made out of fresh rice flour.I had tasted this for the first time at my in-laws place as i have not seen my mom preparing this.My mil makes the best Ubbu rottti's i must say - fast & tasty - i can't forget the taste!! The texture of this rotti is very soft.Added to this they are gluten free, diabetic friendly, very nutritious & good diet food.


The usual method to do this is to take a thick bottomed vessel pour in plain water and add salt and oil and bring it to a rolling boil.Once the water starts boiling reduce the stove flame and put the rice flour in the middle of the vessel. Insert the laddle/spoon into the flour and close the lid and allow it to steam cook for 8 minutes.Now remove the vessel from stove top and mix the flour with the help of the laddle. Take this warm dough and knead well by adding dry rice flour if required to form into a nice chapati(wheat flour flat bread) like dough without lumps.Make into small balls and roll them.Cook these rotti's on hot griddle/tawa on both the sides.

Few people cook them on the hot griddle/tawa on one side & then shift these rotti's directly on to the flame( directly on fire) till it puffs like a balloon..

Now i find the above method tedious , so i have devised this below method for ease and i have been following this below method with success by getting soft delicious rotti's.

My method:-
========

Ingredients:
----------------

Rice flour-->2 cups

Warm water-->2 & 1/2 to 3 cups

Oil/Ghee-->1 tsp

Salt-->to taste

Method:
----------
1)Take warm water in a non-stick vessel.Add oil/ghee & salt & mix well.To this add the rice flour & mix.Now the consistency should be like a paste without any lumps.

2)Now keep this mixture on stove top & leave it to cook stirring at regular intervals.

3)Once it forms into one big mass(i.e., the laddle should stand up right in the dough when you are stirring the dough) remove it from stove top.

4)Leave it to rest for some time covered .Wet your hands with cold water & when the dough is still warm knead it till the dough surface is smooth enough to feel .Make small dumplings out of the dough.

5)Take a ball/dumpling and roll each ball into a flat bread with a rolling pin dusting the ball and the surface with dry rice flour so that the flat bread does not stick while rolling.

6)Now transfer the rotti onto the hot griddle/tawa. Allow it to fry for a minute & turn it to the other side and fry it for another minute.Again turn it over and with the help of a kitchen towel or napkin gently press the rotti on all sides.Now the rotti will puff like a balloon.Remove from the griddle/tawa on to a plate. It's optional to fry these rotti's smearing with oil/ghee.

7)Serve this hot with any spicy gravy of your choice.

Notes:
--------

• You should knead the dough nicely when it is still warm before making balls.This ensures the rotti's donot break when you roll them.


• The rice flour should not be old but fresh - chances are the rotti's made out of old rice flour breaks while rolling.


• Roll the rotti's when the dough is still warm - if the dough goes cold it becomes dry and tends to break.


• Always keep the dough covered with a wet cloth.


• Ghee is clarified butter.
  

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Ingredients:

-------------

• Idli rice --> 2 cups
• Urad dal/Black gram -->1 cup
• Dahi/Curds-->2tbsp
• Poha/Beaten rice-->handful
• Salt-->to taste
• Oil-->to grease the mould

Method:

---------

1)Wash & soak the rice & urad dal & Poha for 7-8 hrs .

2)Drain the water and grind the rice,dal & poha into a fine paste . Now add salt and mix well.

3)Keep the batter for fermenting overnight in a warm place.

4)Next day the batter should have risen that means the batter is ready to be used.

5)To this batter add curds & keep it aside for 1/2 hr.

6)Now grease the idli mould with little oil,add the batter to the mould and steam it for 10minutes till they are done.

7)Serve this hot with chutney of your choice.

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