Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

Rajgira Roti#BreadBakers

Amarnath / Rajgira flour is gluten-free, so it is a little hard to work with. The rolling part is not as easy like our regular roti or chapati. It is a crumbly dough, hence, will not get the smooth edges. So, keep sealing the edges as you are rolling, just be light and gentle while rolling.
Makes 4 Rotis
2 Cups Rajgira /Amaranth Flour
1 Large Potato - boiled, peeled and mashed
1 Tablespoon Ghee
Water as required to make a soft dough
Sendha Namak/ Rock Salt to taste or Normal Salt

In a large bowl add rajgira flour, salt, mashed potato, mix well. Add ghee and mix it, knead dough by adding water, till it comes together and forms a soft dough. Cover it and let it rest for 10 minutes. After 10 minutes, divide the dough into 4 equal portions and make smooth balls. 
Now take parchment paper or plastic sheet on rolling board. Take one ball and flatten it out. 
Roll it very lightly and gently by dusting it with rajgira flour. 
Make slightly thin roti  
With slightly damp hands make it into a round circle 
and smoothen the edges. 
Heat the tawa or skillet on medium high heat. Gently lift parchment paper and put on hot tawa and peel off the paper. 
When once side is golden brown then, flip it. Cook for another few seconds, press gently using a spatula, till this side too is golden brown. 
When done take it out from skillet and serve it hot. Repeat the same procedure for rest paratha. 
These have to be eaten hot, or else, they become chewy. 
Enjoy these Vrat Rajgira Rotis with Aloo Tamatar Jhol - No Onion No Garlic
Labels : Flatbread, Gluten free, Vrat, Amarnath, Rajgira, Bread, Bread Bakers, Healthy 
Check  the other Gluten Free Bread's baked
Aloo Nachini Roti from Sara's Tasty Buds
Banana, Coconut and Goji Berry Bread from All That's Left Are The Crumbs
Brazilian Cheese Bread from Karen's Kitchen Stories
Coconut Biscuits from Simply Inspired Meals
Gluten Free English Muffins from A Messy Kitchen
Gluten Free Pizza Crust from What Smells So Good?
Masala Mixed Flour Thalipeeth from Sizzling Tastebuds
Methi Aloo Bajra Roti from Gayathri's Cook Spot
Rajgira Roti from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

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Italian Tomato Bread Soup#Soupswappers

This soup is perfect to use over ripe tomatoes and stale bread.  It's a  thick and filling soup. I added a few cherry tomatoes to  the soup and it gave nice flavor and garnish to the soup. This is perfect for filling  meal.

Makes 2 Servings

1 Big Slice of Bread
2 Ripe Tomatoes - chopped
1 Onion - chopped

3 Cloves Garlic - chopped
1 Teaspoon Oil
1/2 Teaspoon 
Mixed Italian seasoning
1/4 Teaspoon Black 
Pepper powder
1 Veg Soup Seasoning
1 Stick Celery with  leaves - chopped
Water as required
4 - 5 Cherry tomatoes -  slice in two
A Few Basil Leaves

Heat oil in a pan, Add garlic fry till starts to change color.
Add onion and fry till it just starts to turn golden.
Add tomatoes and  cook till  the tomato is mushy.
 Now ad the celery, Italian seasonings, pepper powder. Add `1/2 cup water, cover and cook for 2 -3  minutes. 
Add the bread and again add 1/2 cup water and cook for another 2 minutes. 
 Take  it off  flame and let it cool down. Blend to smooth paste.
In the same  pan and add blended paste, water as required, and bring it to a boil.  Switch it off flame. 
Now add the  cherry tomatoes. 
Garnish with chopped scallion greens and  basil leaves.
 Serve hot
Labels:  Soup, Italian, Italy, Italian seasoning, Bread, Tomato, Cherry Tomatoes, Soup Swappers, Healthy Dinners,Vegan

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Bread & Butter Pudding#BakingBloggers

British Bread Pudding is different from other Bread and Butter Pudding. The British version bread pudding can be sliced and served.
Today is our posting for Baking Bologgers and the theme is British Baking our host and creator of this group is Sue Lau

Serves 3 to 4

4 Big Slices White Bread
1/4 Teaspoon Freshly Grated Nutmeg
50 Grams Butter
1/3 Cup Golden Raisins
4 Tablespoons Heaped Sugar
1 Teaspoon Vanilla Essence
2 Eggs
500 Ml Milk

Preheat the oven to 180 degrees C. Grease a square or rectangle dish well with butter.
In a bowl beat the eggs, add the vanilla, give it a stir and keep aside.
In a saucepan, gently heat the milk, but do not boil. Add the sugar, stir it till it melts. Set aside. Slowly pour the warm milk over the beaten eggs, whisking continuously, until all the milk is added. 
Strain this mixture. Keep aside.
Cut bread into triangles. 
Spread one side the bread triangles with butter. Then cut into smaller triangles.
Cover the base of the dish with overlapping triangles of bread, butter side up. 
Sprinkle half the golden raisins evenly over the bread, then lightly sprinkle with a little nutmeg. 
Then pour the milk mixture over it and let it soak for 30 to 45 minutes, covered with cling film. 
After the soaking time sprinkle the remaining raisins and bake at 180 degrees C for 30 to 35 minutes 
or until the surface is golden brown and the pudding is well-risen
Once out of the oven the pudding will deflate.
 Slice it..
Serve hot and enjoy! 
Labels: Bread, Butter, Pudding, Baked, British, Raisins, Baking Bloggers, Cakes, Sweets & Desserts
Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.
British Baking  Recipes
Bread & Butter Pudding by Sneha's Recipe
Chocolate Chip Scones by Jolene's Recipe Journal
Eccles Cakes by Caroline's Cooking
English Granary-Style Bread by Karen's Kitchen Stories
Fat Rascals by Palatable Pastime
Jammie Dodgers by Culinary Adventures with Camilla
Mini Toad in the Hole by Sid's Sea Palm Cooking
Raspberry Bakewell Tarts by Pandemonium Noshery
Salmon in Puff Pastry by Reviews, Chews & How-Tos
Sticky Toffee Pudding by Cookaholic Wife
Strawberry Almond Crumble by Food Lust People Love
Strawberry Dark Chocolate Shortbread Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Traditional Scottish Shortbread with Rose by The Schizo Chef
Wizarding World Chocolate Trifle by Simple Inspired Meals

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