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

Ingredients
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

Method

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
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. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. http://www.foodlustpeoplelove.com/p/breadbakers.html We take turns hosting each month and choosing the theme/ingredient.

Baked Creamy Rice Pudding With Peaches For Two#BakingBloggers

When my hubby is not well, then he eats, healthy and oil or butter free food and he is not a lover of fruits.  Made this healthy, gluten and butter free yet delicious fresh peaches filled pudding with toasted almonds on top for him.  

For this recipe you can use leftover rice  and canned peaches  to make it, but, I made it with freshly cooked rice and peaches.

He relished this for his lunch and dinner with a glass of milk.  This is real comfort food, satisfying and filling.

This month theme of Baking Bloggers is Baking with Peaches and Nectarines.


Serves 2
Ingredients

1 Large Egg
3/4 Cup Whole Milk
3 Tablespoons Packed Brown sugar 

¼ Teaspoon Salt 
¼ Teaspoon Cinnamon  powder
½ Teaspoon Vanilla essence
1 Teaspoon Lemon zest
1 Big  Peaches - diced 
¼  Cup Toasted Almonds -sliced
1/3 Cup Rice - boiled (made 1 Cup packed cooked rice)

Method

Preheat oven to 170 degrees C. 

Lightly butter a small Pyrex dish. In a large bowl, whisk together the egg, milk, sugar, salt, cinnamon, vanilla and lemon zest. Stir in the peaches, toasted almonds and cooked rice. 

Pour into prepared baking dish. Top it with some more sliced toasted almonds. 

Bake over water bath ( bain marie (ban mah-ree, is the fancy term for a hot water bath) and  bake for 55 minutes,

 until lightly browned and set. 

Cool slightly and Enjoy.

Labels : Baked, Peach, Pudding, Cooked Rice, Baking Bloggers, Toasted Almonds, Healthy, Gluten free, Serves Two

• Baked Creamy Rice and Pudding with Peaches for Two from Sneha's Recipe
• Baked Goat Cheese with Peach Chutney from Caroline's Cooking
• Caramelized Peach Trifle from Sid's Sea Palm Cooking
• Easy Peach Cobbler with Canned Peaches from Recipe Pocket
• Peach and Nectarine Cobbler from A Day in the Life on the Farm
• Peach and Prosciutto Pizza from Karen's Kitchen Stories
• Peach Hand Pies from The Schizo Chef
• Raspberry Peach Pie from Palatable Pastime
• Roasted Rack of Lamb with Spiced Nectarine Chutney from Culinary Adventures with Camilla

Raw Mango Moong Dal Chutney/Mamidikaya Pesarapappu Pachadi#Improv

This is a Vegan & Gluten Free Moong Dal & Mango Chutney using raw mango, moong dal and other spices. Pachadi's in Andhra cuisine is mainly a chutney. This can be had with rice or dosa, this will actually pair well for sandwiches or even with rice. 

Ingredients

¼ Cup Yellow Moong Dal
1 Small Raw Mango- peeled & chopped
2 Dried Red Chillies
¼ Teaspoon Cumin Seeds
Salt to taste
1 Teaspoon Oil
For the Tadka
¼ Teaspoon Mustard Seeds
¼ Teaspoon Urad Dal
A Sprig Curry Leaves
2 -3 Dried Red Chillies
1 Teaspoon Oil
A pinch of Asafoetida

Method

Heat a teaspoon of oil in a pan. Add the moong dal and fry it, stirring continuously on a low flame till golden brown. Transfer it to a plate and set aside. In the same pan add the cumin seeds and fry for a few seconds. Transfer it to the plate and set aside. After this add the red chillies and fry for a few seconds.  Let them cool completely.

In a small mixer jar first grind the cumin seeds, moong dal and red chillies into a coarse powder. Now add  the chopped mango, salt  to taste and grind it to a little coarse paste by adding water. Transfer the chutney into a bowl.

For the Tadka

Heat oil in a pan. Add the mustard seeds and urad dal and let them splutter and the urad dal turns brown, add the curry leaves, asafoetida and red chillies, mix it well and immediately pour this over the ground chutney.

Serve with rice or with Tadka Dosa, this is a quick, easy, tasty and delicious chutney.
My Notes

For this chutney, have used  semi ripe yet firm mango, can use raw mango too, just add the quantity mango according to its sourness. So taste it before you take it out from the mixer jar. 

Labels: Chutneys & Dips, Raw Mango, Lentils, Vegan, Gluten free, Healthy, Andhra Pradesh, Improv Cooking Challenge,South Indian

Improv Cooking Challenge: August 2019  

Theme - Chilly & Mango
Chileta Mango suckers by Pandemonium Noshery
Grilled Steaks with Mango and Jalapeno byA Day in the Life on the Farm
Raw Mango Moong Dal Chutney / Mamidikaya Pesarapappu Pachadi by Sneha's Recipe

Braaibroodjie - Grilled Cheese Sandwich From South Africa#FoodieExtravaganza

South-African "Braaibroodjie" (pronounced Bra-ee-bru-ee-kee) is a barbecue sandwich that is made over an open fire. This is a filling sandwich perfect for brunch or as a meal itself. 

I used my sandwich toaster to grilled this  cheese sandwich. In this sandwich, used sweet mango sauce / chutney, you can use any fruit based sauce/chutney.  Chutney makes it sweet and spicy at the same time. Caramelized onions, adds a nice sweetness to the sandwich.

The brie cheese oozing out and caramelized onions was a real winner for lunch. All those gooey flavors melted together with the crispness of the toasted bread is just to-die-for.  

Serves 2
Ingredients
1 Tablespoon Oil
1 Large Onion-  thinly sliced
6 - 8  Sandwich Bread Slices or Bread of your choice
2 - 4 Tablespoons Sweet Mango Chutney
1 Medium Tomato, thinly sliced
½  Cup Brie Cheese (or other good melting cheese)
Salt & Black Pepper- to taste
Salted Butter as required

Method

To Make Caramelized Onions
Heat oil in a pan, add the onions and cook on medium flame, stirring occasionally until the onions are caramelized around the edges. This will take about 10 to 15 minutes. Season with salt and pepper; set aside to cool slightly.

Assemble the Sandwich

Apply butter on both sides of the bread.  On one slice,  spread the sweet mango chutney, sprinkle the brie cheese 

then tomato slices, , a sprinkle of salt and pepper,  

top with caramelized onions

Place it on top of the other slice. Press lightly and put the  grill sandwich toaster and grill for 1 or 2 minutes. Grill until golden brown. 

Serve right away.

My Notes 

If you do have sweet mango chutney then use  any other fruit based chutney.

In Foodie Extravaganza we are celebrating " National Sandwich Month" our Host is Wendy Klik, here are some of the other recipes, do check them:•Braaibroodjie - Grilled Cheese Sandwich From South Africa by Sneha's Recipe
• Caprese Focaccia Sandwich by Caroline's Cooking
• Instant Pot BBQ Beef by Palatable Pastime
• Italian Style Chicken Club Sandwiches with Pane al Latte by Karen's Kitchen Stories
• Jolly Holiday Specialty Toasted Cheese Sandwich by Simply Inspired Meals
• Spicy Chicken Tikka Rolls by Food Lust People Love
• Turkey Burger by A Day in the Life on the Farm
• Venezuelan Stuffed Arepas by Pandemonium Noshery

Labels :Foodie Extravaganza Party, Sandwiches, Brie Cheese, Caramelized Onions, Tomato, Breakfast, Brunch, Main course, Kids delight, South African

Vegan & Gluten Free Tadka Dosa

Had remaining Idli batter, made idlis the first day and with the remaining batter made this Tadka Dosa for breakfast, these are so crisp and perfect.  Can have them for brunch or as a main course for a change.

It's just super yumm by itself , you  can enjoy this with any chutney or pickle. I served this with Homemade Idili / Dosa Podi ( recipe will be up soon) and  Raw Mango Moong Dal Chutney / Mamidikaya Pesarapappu Pachadi - Andhra Style  
Ingredients 

2 Cups Leftover Idli batter - for the recipe Here
1  Large Onion - finely chopped
2  Green chillies - finely chopped
3 Tablespoons Coriander leaves - finely chopped
A Sprig Curry Leaves - finely chopped
2 Tablespoon Oil
½ Teaspoon Cumin Seeds
1 Teaspoon Mustard Seeds
A Pinch of Asafoetida

Method

Heat little oil in a pan on medium high flame, add mustard, cumin seeds  when they crackle. Add finely chopped onion, green chillis and curry leaves. Saute till the onions are slightly golden color and add a pinch of asafoetida and salt to taste.  Switch off the flame, add finely chopped coriander leaves and mix well. Cool this mixture.

Add this cooled mixture along with the oil to the batter, mix it well. 

Heat a non stick pan / griddle, grease it with oil with a brush. When hot, spread a ladle full of batter on the hot tawa/ griddle  

When it look like , dry on top and the bottom is brown, brush oil on top.

 then flip to the other side once it's done on that side. Try to spread it thinly.

When done see the brown spots on top, do no brown it too much. 

Take it out on to a serving plate like wise make the more dosas with remaining batter.

Serve hot.. Enjoy or with chutney, Homemade Idili / Dosa Podi, these are so crisp and perfect. 

Other Idli / Dosa recipes 

Sourdough Cumin Seed Dosa with Spicy Tomato Chutney

Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free

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

Idli – Steamed Sourdough Rice and Lentil Buns

Indo Chinese Idli Fry - Leftover Idlis

Idli Fry - How to make Idli Fry 

Labels : Sourdough, Dosa, Tadka, South Indian, Breakfast, Brunch, Healthy, Vegan, Gluten free, Main course, Lentils