Chipa Argolla#BakingBloggers

Chipa Argolla  is recipe of Paraguay.  This is a breakfast or a snack small cheese bread which has, two versions one  is called chipa the other is chipa argolla.  Chipa argolla is the popular ring shaped version.

  I,  believe that in Paraguay, the town of Coronel Bogado, which is the capital of chipas,  even hosts an annual festival of chipas. The word chipa comes from the Guarani language and it  means cake or bread.

These are a mainly prepared, given to family and friends   during the Holy Week of Lent. 

For Baking Bloggers Sue of Palatable Pastime is our host and every month we get to vote on theme. For September the theme is biscuit and scone recipes which are American based.

I, have seen so many recipes on net, but,  this  is a perfect, tried and tested recipe.  

Ingredients
205 Grams Sabudana Atta / Tapioca Flour
115 Grams Fine Corn Meal
60 Grams Butter - unsalted   
2  Eggs
65 Grams Mozzarella Cheese - grated
65 Grams Parmesan Cheese - grated
½ Teaspoon Heaped Anise seeds / Saunf  

¼ Teaspoon Salt  

¼  Cup Milk

¼ Teaspoon Baking powder

Method

In the bowl, add the butter and the eggs. Mix for a couple minutes with electric hand blender. Incorporate the grated cheeses and anise seeds. Add the salt and milk, mix well . Then, add the tapioca flour and corn meal,  continue mixing until well combined.   Keep this  covered with a cling film to  chill in the refrigerator for 30 minutes to an hour.

After you take the dough out from the refrigerator, add the baking powder and knead to a soft dough. 

Preheat oven to 180 degrees C.  Line two baking trays, with parchment paper and lightly dust it with cornmeal.  Keep aside.

Pinch the dough into small balls.  Roll each ball into a rope of about 5 or 6 inches long and ½ inch thick. Bring ends together to form a small circle and press to seal. Place them an inch apart on baking sheets .

I made the first tray into big circles and kept them about 2 -3 inches apart.  Found that on baking they did not expand much.  

The next tray, made small circles,  see pic above.

Bake them for 20 to 25 minutes until slightly golden  and can  see tiny red spots on the Chipa Argolla . Remove and cool them on to cooling rack. 

These are crisp from outside and soft and chewy from inside.

Lablels : Breads, Baking Bloggers, Mozzarella Cheese, Parmesan Cheese, Tapioca Flour, Cornmeal, Gluten free, Egg, Latin American, Paraguayan, Baked
Have a look at other Biscuits and Scones Recipes 

• Blueberry Drop Scones by Simply Inspired Meals
• Breakfast Biscuits by Sid's Sea Palm Cooking
• Carrot Cake Scones by Caroline’s Cooking
• Cheesy Garlic Jalapeno Drop Biscuits by Jonesin' For Taste
• Chipa Argolla by Sneha’s Recipe
• Chipas by A Day in the Life on the Farm
• Gruyère Prosciutto Scones by Karen's Kitchen Stories
• Lemon Blueberry Biscuits by Jolene's Recipe Journal
• Orange Pecan Biscuits by Palatable Pastime
• Sour Cream & Chive Jumbo Biscuits by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Spiced Pumpkin Scones by The Redhead Baker
• Very Cinnamon Scones by Hardly A Goddess

Tomato Gravy Braised Veggies Served On a Bed Of Steamed Brown Rice

This is a nutritious, healthy and a real comfort food. It has a  just right spice, if you are not well and want something tasty,  then you should definitely try this . You can make this with whatever veggies you have, there,  no need to use what I, have used. Its is a quick dish and it turns out really really good. This dish is also vegan and gluten free.

Well my daughter cleaned her plate.. it was so comforting and delicious.

Serves 2
Ingredients
For the Braised Veggies
6 - 8 Broccoli Florets - cut into small ones
1/2 of Each Red, Green & Yellow Capsicum - sliced
2 Tablespoons Celery - finely chopped
1 Cup Zucchini cubes
1 Small Onion - diced
1/2 + 1/2 Basque Chilly / Red Chilly - finely chopped
1 Tablespoon Parsley - chopped
1/2 Teaspoon Black Pepper powder
1.1/2 Tablespoon Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Sugar

For the Tomato Gravy
3 Medium Tomatoes - blended
1 Large Potato - thinly sliced into half circles
1 Small Onion - finely chopped
4 Cloves Garlic - finely chopped
1 Green Chilly - chopped
1 Teaspoon Curry Powder
1/2 Teaspoon Mixed herbs
1/2 Teaspoon Red Chilly Flakes
1 Cube Vegetable Seasoning
2 Tablespoons Level Coconut Milk Powder
1.1/2 Tablespoon Olive Oil
A Handful of Basil Leaves
1 Tablespoon Parsley - chopped

For the Steamed Rice
1 Cup Heaped Brown Basmati Rice
1/2 Teaspoon Salt
1 Teaspoon Oil

Method
First Make the Steamed Rice
Wash the rice and place it in 5 cups to water to boil on high flame. When it comes to a rolling boil drain the water and keep just enough water to the level of the rice, add the salt and oil, stir it lightly and close with a lid, take 2 whistles on high flame. Your rice is done. When your ready to serve open the lid and fork it lightly.

For the Braised Veggies 

Heat a pan with oil. Add the onion & 1/2 the basque chilly, fry till the onion softens . Next add the three colored capsicum, zucchini, broccoli, salt, sugar, and pepper powder. Stir fry until they were mixed well. Cover it and let it cook in it's steam for 5 minutes.  The veggies should  be crisp so do not cook them till they are limp and soft. Remove it from the flame, added celery mix it and keep aside.

For the Tomato Gravy

Heat another pan with olive oil, fry the garlic till it releases an aroma.  Add the onions, 1/2 the chopped basque red chilly, green chilly and potatoes. Saute for a minute, cover and cook till the potatoes are half done.  Now add the blended tomatoes, mixed herbs, curry powder, red chilly flakes and a little water,  add the seasoning cube, cover and let the potatoes cook till done. 

Mix the coconut half cup water and add to the gravy, mix it well let this cook on a medium flame until the gravy thickens. Now add the fresh basil leaves (have used loads of basil leaves since I, have a plant in my kitchen garden.) and parsley to give this dish a beautiful aroma and taste. Take it off flame and it's ready to serve. 

To Serve

Place a mold of brown rice in the center of the plate. 

Top it with the braised vegetables and pour in the tomato potato gravy around the rice. 

Garnish it with parsley and basil leaves and enjoy this healthy, delicious,  perfect comfort meal.

You may also want to check this recipe

Brown Basmati Pulao

Labels : Brown Rice, Vegetables, Vegetarian, Vegan, Gluten free, Healthy, Main course, Tomato, Zucchini, Broccoli, Capsicum, Potato, Brown Rice, Coconut Milk

Mushroom In Green Herb Sauce#Foodieextravaganza

Mushroom is know as  Khumb  in Hindi , is a very versatile veggie.   This dish has a awesome look and tastes delicious, since I have  used fresh coriander  to get that great color.  Try this Mushrooms In Green Herb Sauce / Khumbi In Green Herb Sauce and you too will enjoy it and make it often.  Since mushrooms are high in protein , I always make mushrooms at least once a week. 

This month for  Foodie Extravaganza  Party , our host  is Wendy  and we are  celebrating National Mushroom month and this dish is apt for the theme.  Thank you Wendy for choosing a wonderful theme.

Ingredients

200 Grams Buttons Mushrooms
3 Medium Onions - chopped
1/3 Cup Packed Coriander leaves with stems
2 Cloves
4 Peppercorns
1 Black Cardamom
2 Green Cardamom
1 Cinnamon
1 Teaspoon Cumin Seeds

1 Inch piece Ginger
3 Cloves Garlic
3 Green Chilies or as per taste
1 Teaspoon Heaped Roasted Coriander powder
1/2 Teaspoon Heaped Roasted Cumin powder
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
1/3 Cup Thick Yogurt - beaten
2 Tablespoon Fresh Cream

Method

Wash and clean the fresh button mushroom properly and peel the skin. Chop them in four pieces.

Whisk the cream and yogurt well.

In a pressure pan add the onions, garlic and ginger with quarter cup water. Close the cooker and take 2 - 3 whistles, when the cooker cools completely, then blend the boiled onions, garlic, ginger mix along with the green chillies and coriander leaves with the stem into a paste in a blender.

Heat oil in a kadai / pan, add whole cardamoms, cloves, cinnamon, peppercorns  and cumin seeds, let it splutter. Now add the blended mixture and fry till oil separates. Add turmeric, coriander powder, salt and quarter cup of water, fry again till oil separates. 

Take the kadai off flame, then add the cream and yogurt mix, and give it a quick stir.  Add a cup of water and mix well.  Keep the kadai, back on flame and stir continuously till oil surfaces on top.  Keep stirring continuously , add in cumin powder, mushrooms and mix in well. Cover and cook for 4-5 minutes or until the mushrooms are done. Add the garam masala powder and give it a quick stir. Adjust the gravy consistency and seasonings and serve 

hot.

Labels : Mushroom, Vegetables, Vegetarian, Foodie Extravaganza Party, Healthy, Gluten free
Here are the rest of the mushroom recipes:

Chicken & Mushroom Vegetable Medley by Reviews, Chews & How-Tos
Chicken and Mushroom Puff Pastry Pie by Food Lust People Love
Mushroom quesedillas by Caroline's Cooking
Mushroom, Sausage, and Spinach Strata by Karen's Kitchen Stories
Mushroom In Green Herb Sauce by Sneha's Recipe
Portabella Mushroom Cheesesteak Sandwich by Simple and Savory
Salisbury Steak with Mushroom Gravy by A Day in the Life on the Farm
Steak with Porcini Mushroom Gravy by Palatable Pastime

Besan Ka Cheela / Gramflour Crepes / Dosa - Gluten Free & Vegan

Besan Cheelas are simple spiced gram flour pancakes from Indian cuisine. Cheelas / Crepes or Pancakes  of chickpea flour are know as Besan ka cheela/Gramflour crepes/Kadalamaavu Dosai.

Isn't it interesting that crepes / pancakes in India are referred to as, cheela's in Gujarat, Rajasthan and in the North and in the South they are call it dosai or dosa, since it's very similar to dosa only the names are different . But unlike the South Indian dosa,  there is no soaking of grains,  grinding and fermentation process.  This is an instant cheela / dosa recipe.

This is a simple and instant crepe/ pancake. Since it's made to chickpea flour in the south is called Kadalamaavu, hence it's Kadalmaavu Dosai. Its quick and very easy to make and can be made with readily available ingredients in your kitchen pantry. Cheela's can be enjoyed with a chutney or ketchup or any sauce of your choice.  It's quick and easy to make Indian breakfast or great evening snack accompanied with a cup of tea or coffee.

Ingredients
1 Cup Besan

2 Tablespoon Rice flour
3/4 Teaspoon Chilly powder
1/4 tsp Turmeric powder
A pinch of Baking soda
A pinch Asafoetida

1 Green chilly  - finely chopped 
Salt to taste
2 Tablespoon Coriander leaves - finely chopped
1 Spring Onion - finely chopped
1 Tomato - deseeded, finely chopped
Oil as required

Method 

Take all the dry ingredients in a bowl, to this add the chopped coriander leaves, green chilly, the spring  onion and tomato together and and mash it lightly with your hand. Gradually add water and mix it to a slightly thin batter (The batter should not be too watery or thick).

Keep the dosa griddle on a medium flame, grease it with a teaspoon of oil. Pour the batter in the center and spread it. Drizzle a teaspoon of oil and cook it for a minute.Now flip the dosa to the other side and cook it for a minute, add another tsp of oil. Remove it from the griddle.

Serve it immediately with coriander or mint chutney. 

My Notes

One important point while preparing this, it should be cooked in low medium flame until it becomes slightly crispy. Otherwise, you will get the raw taste of besan which you will not like.

These  should be served hot and crisp. 
Labels : Pancakes, Crepes, Dosa, Chickpea flour,Rice flour, Gluten free, Vegan, South Indian, Breads, Breakfast, Healthy, Instant Mixes

Zucchini Stir Fry#Foodieextravaganza

A courgette / zucchine is a variety of squash / edible fruit, usually long and available in yellow and green, which is used to make vegetable as well as in other sweet or savory dishes. 

In Maharashtra it is called Gilke. Do you know that Zucchini is very low in calories and contains no saturated fats or cholesterol.  Have started eating zucchini in last few years, because, earlier this was an exotic vegetable, expensive and not readily available. But now in winters we get these in plenty and reasonably priced , it's also available through out the year but at a high price. I have started to love this vegetable.  

For Foodie Extravaganza {Party} event this month the theme is Zucchini! Our host is Sue Lau. Thank you Sue for hosting this event and choosing a wonderful theme.

Let's make this quick and simple stir fry. 

Ingredients

5-7  Zucchini Green & Yellow -  meduim sized and  tender
1 Teaspoon Cumin seeds½ Teaspoon Mustard seeds

¼ Teaspoon Asafoetida

¼ Teaspoon Turmeric powder

1 Teaspoon Red Chilly powder

Salt to taste
2 Tablespoons Oil
Chopped Coriander to garnish

Method

Chop the ends, wash zucchini gently, but properly (don't bruise the skin). Cut into half vertically and then cut into 2-3 mm slices.

In a pan, heat oil. Add mustard seeds , when they splutter, add cumin seeds when they start to brown, add asafoetida,  immediately slide in the zucchini. Sprinkle salt and turmeric, stir once and cook on high flame for 2 minutes. Cover and cook on medium low flame for 3 to 4 minutes.  Open  the lid,  add chilly powder, mix well, cook for another  two to three  minutes (do not overcook or else they will become mushy since it's high in water content)

Transfer to a serving bowl, garnish with coriander. Enjoy as a side dish or with rotis.  

Labels : Foodie Extravaganza Party, Zucchini, Vegetables, Vegetarian, Healthy, Vegan, Gluten free

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other recipes of today's Foodie Extravaganza:
Chocolate Zucchini Cupcakes from Jolene's Recipe Journal
Double Chocolate Zucchini Bread from Cookaholic Wife
Greek Inspired Breakfast Casserole from A Day in the Life on the Farm
Grilled Zucchini Salad from Food Lust People Love
Sugar-Free Bread and Butter Zucchini Pickles from Palatable Pastime
Zucchini Corn Fritters from Caroline's Cooking
Zucchini Frittata from Culinary Adventures with Camilla
Zucchini Pizza Rounds from Our Good Life
Zucchini Sandwich Bread from Karen's Kitchen Stories
Zucchini Stir Fry from Sneha's Recipe

Idli – Steamed Sourdough Rice and Lentil Buns#BreadBakers

Bake a gluten free yeast, sourdough or quick bread for this month's, event for Bread Bakers our Host is  Stacy Livingston Rushton.

Idlis are naturally fermented buns, yeast free, gluten free, vegan and oil free too. They are soft, spongy and easy to digest.

Making idlis, is not difficult, nor does it need a lot of attention, the sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time.

While a basic proportion for idli is using 2 parts rice to 1 part lentils, for the texture and softness I, sometimes use 2 and 1/2 cups parboiled rice or idli rawa to 3/4 part lentils / urad dal and 1/2 cup of rice flakes or poha into the batter also, which  makes a huge difference, it gives a fantastic soft texture. To make a good idli it's essential to use a short grain parboiled rice or what it's also know as idli rice or even idli rawa which is readily available , rather than the long grain basmati rice or any other raw / cooking rice.

Ingredients
2 Cups Parboiled Rice / Idli Rice
3/4 cup White lentils / Urad Dal
1/2 Cup Poha /  Beaten Rice Flakes
1/2 Teaspoon Fenugreek seeds
1 Teaspoon Salt or to taste
Water for soaking and grinding
Oil for Greasing the moulds

Method
Soak the rice and the lentils separately  for at least 4 to 5 hours. Soak the fenugreek seeds along with the lentils.
Wash and drain the grains.

Just before you start blending wash and soak the poha in just a little water.

Place the half the  rice in the blender with 1/4 cup  water and  blend in a blender, pausing if needed to ensure a smooth paste with just a hint of  coarseness.  Grind the remaining rice also the same way.  Remove this into a large pot  / vessel, or  a large container with a lid which has  enough space to allow the batter to ferment and expand, much like bread dough. 

In the same  blender  (it is not necessary to wash the blender) add in the soaked lentils / urad dal with 1/4 cup of water and blend the mixture until light and super soft and fluffy.  Remove this into the same pot / vessel of the ground rice.  Now grind soaked  beaten rice and blend for another minute. 

Add this also to the blended lentils and rice mixture,  whisk well until they are mixed to form a smooth batter and light and fluffy.  Keep this batter overnight   or more depending on the weather ( in summer it take 6 to 7 hours ) to let the batter ferment.  A good batter will actually double in size.

 In a idli cooker or  large stock pot, or a pressure cooker.  that fits the idli moulds.  Add about 2 inches of water.    Bring the water to a simmer.  Brush oil  on the idli moulds.

Add salt to the fermented batter and mix it lightly, the batter should have the consistency of thick pancake or waffle batter. 

Pour the batter into the mould till about 3/4 full, allowing a little room to let the buns rise.  Gently lower the filled idli moulds  in the idli cooker and cover it with a lid. Let it steam on high flame for 12 t0 15 minutes or till a knife inserted comes out clean.

Turn off the heat and let the idlies rest for about 10 minutes, before gently un-molding them and serving.

Dunk them in mouthwatering Instant Sambar and enjoy..
Instant Sambar recipe.

Labels :  South Indian, Gluten free, Vegan, Oil free, Lentils,  Parboiled Rice, Breads, Bread Bakers, Steamed, Sourdough, Healthy, Breakfast, Main course

Gluten Free Breads -- check the other recipes

Coconut Flour Pancakes from A Day in the Life on the Farm
Gluten Free Cheddar Garlic Biscuits from What Smells So Good?
Gluten-Free Petite Vanilla Bean Scones from All That's Left Are The Crumbs
Idli – Steamed Sourdough Rice and Lentil Buns from Sneha's Recipe
Japanese Rice Crackers from Karen's Kitchen Stories
Low Carb Garlic Rosemary Bread from Gayathri's Cook Spot
Pan de Yuca from Mayuri’s Jikoni
Pão de Queijo - Brazilian Cheese Bread from Food Lust People Love
Quinoa Chia Multiseed Bread (Vegan ~ Gluten Free ~ Dairy Free) from CookWithRenu
Spicy Besan and Fenugreek Crackers (GF and Vegan) from Sizzling Tastebuds

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Roasted Chicken & Corn Chowder#Soupswappers

Made the is chowder using potatoes as a thickening agent and absolutely no tomatoes, yet this soup is so delicious. Used this Homemade Cream Style Corn to make this chowder.  Have big bowl of this during a rainy day its filling and perfect for the day!

Ingredients
2 Slices Bacon -  chopped
1 Small  onion - finely chopped
1 Stalk Celery -  diced
1 Tablespoon Diced Carrot
2 Cloves Garlic -  minced
1 Teaspoon Italian seasoning
2 Cups Roasted Chicken broth

1 Tin (14 oz)  Cream-Style Corn - Homemade
1 Cup Roasted Shredded  Chicken
1⁄4 Teaspoon fresh ground black pepper
1⁄4 Teaspoon Dried Rosemary

1 Small Raw Potato -grated

Method

Boiled one carcass of roasted chicken in 1.5 liters of water and reduced it to 2 cups (500 ml).  Strain it in a cheese cloth and used this broth to make the chowder.

In a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, carrot  and garlic. Cook and stir until tey begin to soften, about 5 minutes.

Add Italian seasoning, rosemary, black pepper powder and grated potato. Mix well. Stir in broth and bring it to a gentle boil and stir continuously until soup thickens slightly.
Reduce heat to medium-low. Stir in cream style corn, chicken and seasonings,  let simmer for 10 minutes, stirring occasionally. Serve hot.

This is filling and warm comfort food and makes such a comforting meal.

Labels : Soup,  Roasted Chicken, Corn, Chowder, Gluten free, Potato, Italian seasoning, Chicken, Soupswappers

Fruity Rice Paper Rolls#Foodieextravaganza

In Foodie Extravaganza group we celebrate food holidays wherein we cook and bake together with the same ingredient or theme each month. 

This month's theme is National Fruit & Vegetables , our host of the month is Ellen Folkman and my recipe is Fruity Rice Paper Rolls.

Ingredients
10 Rice Paper Wraps
For the filling
1 Apple - sliced
2 Kiwifruits - sliced
10 - 12 Black Grapes - cut into two
1/2 Cup Pomegranate
2 Oranges - sliced
Can use any fruits or sprouts to of your choice

For the Dipping Sauce

2 Tablespoons Lime juice
4 Tablespoons Honey

Method

In a bowl mix fruits,sugar and a tablespoon of lime juice and keep aside.

To make the wraps 

Fill a large deep plate  with water  and completely dip your rice paper for 5 seconds, until slightly soft, carefully take it out and dry with kitchen towel Remove it carefully and place on a dry surface (marble/mat).

Arrange the fruits as you desire. Drizzle with honey and lime dressing 

fold it like a spring roll (in pic)

 Sealing the sides tightly. When done rolling, I recommend letting it sit for a bit, so the rice paper dries. I find it tastes better. 

Serve with honey and lime dipping sauce. Enjoy!!!

Labels :  Foodie Extravaganza Party, Vegetarian, Fresh Fruits, Rice Paper Rolls, Healthy, Honey, Gluten free,Sweets & Desserts