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 Gluten free,vegan Chickpea flour bread

Gluten free Chickpea flour bread




I am always on the lookout for  gluten free recipes for my son, and this recipe is definitely a keeper.

I got this recipe at https://www.rhiansrecipes.com/gluten-free-vegan-bread/

This bread comes with an added bonus, in that there is zero sugar, in any form, that is added. It is yeast free as well.

Once you have all the ingredients on hand, baking this bread is relatively easy. 

It tastes great topped with hummus. A slathering of organic grass fed butter, and jam would be yummy as well.

Let's take a look at the ingredients

Wet Ingredients:

Dairy free milk of your choice- 1 cup. I used full fat coconut milk
Water- 2 oz (60 mls)


Apple Cider Vinegar- 1 tbsp 

Dry Ingredients:

Chickpea flour- 1.5 cups
Rice flour- 1 cup
Tapioca flour- 2 tbsps
Baking powder- 4 tsps
Baking soda- 1/4 tsp
Sea salt- 1/4 tsp


Notes:

1. Chickpea flour has a tendency to absorb a lot of moisture. The batter will seem runny, while placing it in the oven. 

2. Tapioca flour is a pretty versatile gluten free flour. It is made from cassava. a plant native to South America. It is a starchy flour.

3. Make sure to add the requisite 4 tsps of baking powder in this recipe. Aluminium free baking powder is best, as aluminium is a neuro toxin

Sliced chickpea flour bread


Preparation:

1. Preheat the oven to 350 degrees Fahrenheit. Grease the edges of the bread pan with a non stick cooking spray. Apply liberal amount of cooking spray to the bottom of the loaf pan, to prevent the bread from sticking.

2. In a large mixing bowl, gather all the dry ingredients. Mix gently with a spatula.

3. In another bowl, mix in the flours (chickpea, rice and tapioca), and mix uniformly. Add the baking powder, baking soda and sea salt.

4. Now add the wet ingredients to this flour mix. Whisk everything well together, to make a smooth bread batter. This batter will seem a bit runnier.

5. Carefully pour the batter in the greased bread loaf pan.

6. Bake at 350 degrees Fahrenheit for 50 minutes.

7.  The bread would have risen. Check to see if the bread is cooked evenly, by gently inserting a tooth pick in the center. If it comes out clean, the bread is done.

8. Let the bread cool for atleast 2 hours prior to slicing.

Enjoy this healthy bread as is, or toasted, with a topping of your choice.




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Cilantro-Ginger chutney

Cilantro-Ginger chutney



This is a very healthy chutney variety with 2  amazingly powerful ingredients - Ginger and Cilantro, which confer a whole host of health benefits. They are anti inflammatory, and help in keeping inflammation at bay.

This is a very easy to prepare chutney, and makes for a great side with idli, dosa, upma and pongal. A slightly thicker version of this chutney, called thogayal, tastes fantastic with rice as well.

This is how I made this chutney

Ingredients  :

Cilantro- a medium sized bunch- stalks removed and thoroughly cleaned
Ginger- 1/4 cup (skin removed and chopped to small bits)
Channa dal- 1 tbsp
Urad dal- 2 tsps
Tamarind-a  small lime sized ball . Alternatively 2 tsps of the ready made tamarind paste can be used
Jaggery- 3 tsps (powdered)
Green chillies- 1 (adapt it to your spice preference)
Asafoetida-a  small pinch
Grated coconut- 1/4 cup
Salt- as needed
Oil- 3 tsps (preferably sesame oil)

Notes:

1. Addition of ginger makes this chutney pretty spicy. So, keep that in mind while adding green chillies/red chillies
2. Adding jaggery really helps in balancing the spiciness in this chutney. Also, it imparts a sweet-sour flavor, which brings out the delicate flavors in this chutney.
3. This can be made as a plain ginger chutney as well, without adding cilantro.

Preparation:

In a kadai, heat 1 tsps of oil. Add the channa dal, urad dal, asafoetida and grated coconut. Saute over a medium flame, until the dals appear slightly browned. Transfer the fried contents to a separate bowl.

To the kadai, add 2 tsps of oil. Add the chopped ginger pieces and the tamarind. Saute until the raw smell of the ginger is minimized.

Wait for all the fried ingredients to cool down. Once cooled, transfer all the fried ingredients (dals, grated coconut and ginger peices) to the mixer. Add the washed cilantro leaves, jaggery and salt directly to the mixer.

Grind everything to a smooth consistency, adding needed water.

Transfer contents to a serving bowl. Serve this healthy chutney as a side with a main dish of your choice.
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Karuveppilai chutney

KARUVEPPILAI CHUTNEY


Karuveppilai, or curry leaves, as it is called in English is one of the staples in Indian cooking.

Widely used as a seasoning in dishes, this humble karuveppilai, comes loaded with a whole variety of nutrients, which confer a host of health benefits.

It is a potent digestion enhancer, and is supposed to help with hair growth, as well as improving general dental health.

I made a simple chutney using karuveppilai, and paired it along with ven pongal.

Here is the recipe

Ingredients:

Karuveppilai (curry leaves)- 1 cup (stalks removed and thoroughly washed)
Channa dal- 2 tsps
Urad dal- 1 tbsp
Dried red chillies- 2  (adapt it to your spice preference)
Tamarind- a very small lump. Alternatively, you can use 1 tsp of the ready made Tamarind paste
Asafoetida- a small pinch
Grated coconut- 1 tbsp
Salt- to taste
Oil- 2 tsps

Preparation:

Heat a tsp of oil in a kadai. When hot, add the asafoetida, red chillies, channa dal and urad dal. Saute over a medium flame until the dals appear to brown. Remove from kadai, and transfer to a container.

Add 1 tsp of oil to the kadai, and tip in the curry leaves. Add the grated coconut, tamarind, and the needed salt. Fry for a couple of minutes, over a medium flame, until the leaves slightly shrink in volume. This step is crucial to minimising the raw flavor of the leaves. Turn off the flame.

Once all the fried ingredients have considerably cooled down, transfer all the contents to a mixer, and grind to a smooth paste, adding the needed water.

If you intend making a thogayal, the same procedur can be followed. However, reduce the amount of water added during grinding, as thogayals tend to be of a thicker consistency.

Enjoy this healthy curry leaves chutney/thogayal with rice, idli, dosa, ven pongal or upma.
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Gluten free and Vegan Avocado-Banana Bread




GLUTEN FREE AND VEGAN AVOCADO BANANA BREAD

This is one amazing gluten free bread variety. The banana flavor is dominant in this bread. It comes loaded with the nutritional benefits of bananas, and the healthy monounsaturated fats from avocados.

Avocados give this bread a really smooth texture. You could throw in a couple of pecans or walnuts for a nutty texture.

This healthy bread tastes just yummy with grass fed butter or any nut butter/jam of your choice.

I adapted the original recipe from "livinghealthywithchocolate.com" and tweaked it a bit to suit our dietary preferences. The original recipe calls for an egg and 2 tbsps of honey to be added. I made this vegan by substituting "Flax egg" in place of egg and using maple syrup in place of honey

These are the ingredients we would need for this bread

Wet ingredients:

Ripe bananas- 3/4 cup (mashed)
Avocados-3/4 cup (mashed)
Melted coconut oil-3 tbsps
Vanilla Extract-1 tsp
Maple syrup-1 tbsp
Flax Egg -1* (notes below on how to make flax egg)

Dry ingredients:

Blanched Almond flour-1.5 cups
Baking soda- 1.5 tsps
Salt- half a tsp

Notes:

1.Preparing flax egg*- This is the egg substitute. To 3 tbsps of lukewarm water, add 1 tbsp of finely ground flax seed. Mix well, and let it rest for at least 10 minutes, prior to use. The resting period will turn the mixture slightly gelatinous. Add this to the recipe.


Preparation :

1. Preheat the oven to 350 degrees Fahrenheit. Grease the edges of a loaf pan with non stick cooking spray. I used a 8 inch glass bread loaf pan.

2. Add in all the wet ingredients in a large mixing bowl. Mash the bananas well, making sure no big lumps remain. Scoop out the insides of the avocado, and mash well. After adding the coconut oil, vanilla extract, maple syrup and flax egg, mix gently so as to make a smooth batter.

3.In  another mixing bowl, gather all the dry ingredients. Mix the flour, salt and baking soda. Now add the wet batter to these dry ingredients. Give a gentle, yet thorough stir, to bring everything together. The final bread batter must be mixed evenly, with a smooth texture.

4. Pour the batter in the greased loaf pan. Even out the top of the batter.

5. Place the loaf pan in the oven , and bake for 40-50 minutes.

A way to ensure even baking,is by inserting a tooth pick into the center of the loaf. If it comes out clean, the bread is done.

Let the bread cool down for at least 2 hours, prior to slicing. This way, it will not fall apart, while slicing.

Enjoy this healthy gluten free bread with a yummy topping of your choice

SLICED LOAF OF GLUTEN FREE,VEGAN AVOCADO BANANA BREAD

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Vegetable Rava Upma and Red bell pepper chutney
VEGETABLE RAVA UPMA WITH RED BELL PEPPER CHUTNEY





What I am blogging about right now is probably one of the most easiest tiffin items. The humble Rava Upma is a dish that even a beginner cook can make with ease. It makes for a popular breakfast item. It scores hands down in terms of taste, and is really a life safer in those busy morning times, when something has to be whipped up in a jiffy.

It is a very versatile dish in the sense that, it can be combined with veggies of your choice, and also does well with any chutney/sambar. Even a dollop of your favourite pickle will do the trick.

Let's proceed to the recipe

Ingredients:

Roasted Rava (Sooji)- 1 cup
Onions- 1/2 cup (roughly chopped)
Tomatoes- 1 roughly chopped
Green chillies- 1 to 2 (adapt it to your spice preference)
Turmeric powder- 1 tsp
Salt- to taste
Oil- 2 tsps

Spices for seasoning:

Mustard seeds- 1 tsp

Notes:

1. Roasted rava makes for a more aromatic and delicious upma.  Pre- roasted rava is readily  available in stores. Alternatively, roast the rava in 1 tsp of ghee over a medium flame till it takes on a slightly golden hue. Make sure not to burn the rava.

Preparation:

Heat 2 tsps of oil in a kadai. When hot, throw in the mustard seeds. Once it splutters, add the chopped onions and green chillies. Adding salt at this stage will help the onions cook faster. Once the onions turn slightly pink, add the chopped tomatoes and the turmeric powder.

Add 2 cups of water. The proportion for rava upma would generally be (1:2) ie 2 cups of water for 1 cup of rava. The rava packet will generally contain the information on the quantum of water that would be required. Adjust the quantum of water, if adding a lot of vegetables.

Cook partially covered over a medium flame. After a while, once you see the water boiling, the time is right to add the roasted rava. On a low to medium flame, slowly tip in the rava, stirring at the same time. This is crucial to avoid lumps in the upma. This will also help the upma cook evenly.

Cook covered until all the water is absorbed,and the vegetable rava upma is thoroughly cooked.

I paired this with red bell pepper chutney. Enjoy this upma with any side of your choice.


Red Bell pepper chutney:

This chutney comes brimming with the immune boosting powers of red bell pepper, thanks to its high Vitamin C content. Intake of red bell pepper boosts eye health, as the red peppers have almost 11 times the beta carotene content of the regular green varieties.

Ingredients:

Red bell pepper- 2 medium sized peppers (deseeded and roughly chopped)
Garlic- 2 pods minced (optional)
Ginger-a small knob (finely grated)
Channa dal- 1 tbsp
Urad dal- 1 tbsp
Dried red chillies- 2
Asafoetida- a small pinch
Salt- to taste
Oil- 3 tsps

Preparation:

Heat 2 tsps of oil in a kadai. Add the channa dal, urad dal, dried red chillies and asafoetida. Roast the dals over a medium flame, until slightly browned. Transfer to a plate.

In the kadai, heat a tsp of oil. Tip in the chopped red peppers, grated ginger and garlic(if using). Add salt and half a cup of water. Cook covered, until the peppers become slightly tender, and the raw smell of the garlic fades.

Switch off the stove. Once cooled considerably, transfer the fried dal-red chillies to the mixer, and pulse once. Add in the fried peppers and ginger-garlic medley and grind to a smooth texture, adding water as needed.
Transfer to a serving bowl. Enjoy!!!
  
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Coriander leaves/Kothamalli/Cilantro Kuzhambu

KOTHAMALLI/CILANTRO KUZHAMBU


Cilantro or kothamalli, as it is called in Tamil, is a very versatile herb, with a host of health benefits. Apart from adding an incredible flavor to food, it also helps the body in the detoxification process. It is a very powerful antioxidant due to the high content of the flavonoid-quercetin. This high antioxidant status of cilantro, makes it a very powerful tool in fighting diseases brought on by excessive inflammation in the body. Very powerful reasons to include cilantro in our daily diet.

This kuzhambu is a medley of ground cilantro and spices simmered in a tamarind gravy. Adding a pinch of jaggery really helps in balancing out the flavors.

Ingredients:

Cilantro leaves- 1 small bunch (stalks removed, thoroughly washed and roughly chopped)
Tamarind-a small lime sized ball (Alternatively, 2 tsps of the readymade tamarind paste can be used)
Tomatoes- 1 (roughly chopped)
Turmeric powder- 1 tsp
Jaggery- a small lump (optional, but imparts a sweet- sour flavor in the kuzhambu)
Oil- 4 tsps ( Sesame oil is recommended for bringing out the best flavors in this kuzhambu)
Salt- to taste

Ingredients for the spice paste:

Coriander seeds- 1 tbsp
Cumin seeds- 1 tsp
Black peppercorns- 1 tsp
Fenugreek seeds- 1 tsp
Channa dal- 1 tbsp
Dried red chillies- 2 to 3 (adapt it to your spice preference)
Tomatoes- 1 (roughly chopped)
Cilantro/Kothamalli

Preparation of the spice paste:

In a kadai, heat 2 tsps of oil. Add all the ingredients mentioned for the spice paste. Saute on a medium flame, until the ingredients appear to lightly brown. Set this aside. To the same kadai, add the roughly chopped tomatoes and the cilantro. Let them cook for a couple of minutes in the heat of the pan.  Once it cools down a bit, grind all the fried ingredients, adding little water, to make a smooth paste.  Now, the spice paste is ready.

Spices for seasoning:

Mustard seeds- 1 tsp
Asafoetida-a  generous pinch

Preparation of the kuzhambu:

In a kadai, heat 2 tsps of sesame oil. When hot, add in the mustard seeds and the asafoetida. Once the mustard seeds splutter, add in the tamarind extract, turmeric powder and salt. Allow it to boil over a medium flame until the raw smell of the tamarind is minimized. Add jaggery now, if using.

Dilute the already prepared spice paste with the needed water, if the paste appears too thick. Add this to the boiling tamarind gravy. Cook the kuzhambu slightly covered, over a medium flame, until fully done.

Transfer to a serving bowl.

This  healthy kuzhambu pairs well with rice and some stir fry, and also fills in very well as a side for idli, dosa etc.

Notes:

1. If using tamarind ball, soak the tamarind in warm water prior to the actual cooking. This will soften it up a bit, and make the extraction easier. If  using readily available tamarind paste, dilute 2 tsps of this paste in water.

2. The spiciness in this kuzhambu is really balanced out, by adding jaggery.
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Bread Upma

BREAD UPMA


This is a very easy to make dish, that can be whipped up in  no time, if you have a loaf of bread, waiting to be used up.This crunchy and delicious upma will provide a much needed bread from the regular sandwiches.

Do try this out, and you will not be disappointed!

Ingredients:

Bread slices- 10 to 12 (chopped into bite sized pieces)
Onion- 1/2 cup (finely chopped)
Tomatoes-1 (finely chopped)
Carrots- 1 small sized (finely chopped). I did not use them in this upma.
Salt- to taste
Chilli powder- 1 tsp
Garam Masala- 1 tsp
Ghee- 4 tsps

Spices for seasoning:

Cumin seeds- 1 tsp
Fennel seeds- 1 tsp

Preparation:

Heat 2 tsps of ghee in a kadai. When hot, add the bread pieces. Saute them over a medium flame, until the pieces are slightly browned and crisp. Stir gently, so as to not to break the pieces. Otherwise, the upma might turn out too crumbly. Once all the bread cubes have evenly cooked, transfer to a bowl.

In the kadai,add 2 tsps of ghee. When hot, add the cumin and fennel seeds. When they crackle, add the chopped onions. Fry for a couple of minutes, until the onions turn transclucent. Add the chopped tomatoes and carrots (if using). Add the needed salt, chilli powder and garam masala.

Cook covered over a medium flame, until the veggies become tender. Tip in the fried bread cubes. Stir well so that the bread cubes take in the flavors. Remove from stove, and keep covered for a while, to give the cubed bread chunks, enough time to absorb the flavors.

Enjoy this healthy and delicious bread upma.

Notes:

1. When sauteing the bread pieces, it is very important to fry over a medium flame, and keep stirring frequently, to make sure it does not stick to the bottom of the pan, and get charred.

2. Adding a tbsp of tomato ketchup will make the upma tangy. If using ketchup, you can skip adding chopped tomato. Add this to the upma at the end.

3. Feel free to use any other veggies of your choice. Adding finely grated ginger, and minced garlic will lend a more robust flavor to the upma.
 
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Buckwheat(Soba ) noodles- The Indian Way!!!!


BUCKWHEAT NOODLES


Buckwheat is a healthy gluten free option for those folks, who have had to give up gluten, due to food sensitivities. Apart from carbs, buckwheat is a source of proteins and some minerals and antioxidants. Buckwheat groats are a good source of 2 health promoting flavonoids-Rutin and Quercitin. It is a good source of fiber as well.

The noodles, on cooking have a rich, earthy flavor, and are pretty versatile.

Do try this out, and you will love the taste. It really makes for a welcome change from the regular wheat spaghetti.

Ingredients:

Buckwheat noodles- 2 rolls
Onions- 1/2 cup (finely chopped)
Garlic- 2 cloves (finely minced)
Carrots-1/2 cup (finely chopped)
Chilli powder- 1 tsp (adapt it to your spice preference)
Garam Masala- 1 tsp (optional)
Salt- to taste
Olive oil (1 tbsp) for drizzling over the cooked noodles
Avocado/vegetable oil- 2 tsps (for sauteing the veggies)

Spices for seasoning:

Black cumin seeds/Regular cumin seeds- 1 tsp
Fennel seeds-1/2 tsp



Preparation:

Cook the noodles, as  per the directions given in the packet. Once cooked, drain the noodles, and rinse them under cold running water. This will help the noodles, from getting overcooked, and also prevent stickiness in the cooked noodle. Set this aside.

In a kadai, heat 2 tsps of oil. When hot, add the cumin and fennel seeds. Saute for a couple of seconds, and add in the chopped onions and minced garlic. Fry until the onions turn transclucent. Add the salt, chilli powder, and garam masala (if using). Add the chopped carrots, and cook covered over a medium flame, until the carrots are tender.

Add the cooked noodles to the kadai, and mix well, to bring all the flavors together. Drizzle a tbsp of olive oil over the noodles. This adds a real flavor to the noodles, and also seasons it up, quite a bit.

Transfer to a bowl, and dig in with a fork!!!

Notes:

1. Don't overcook the noodles, as they can get gooey, in a matter of minutes. The texture should be al dente.
2. Feel free to use your choice of veggies.
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