Appachhi/Patties

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I love making such kind of patties for lunch along with a large salad and a chutney. I keep trying various flours and grains for such patties. This time the recipe is:

1. 1/4 cup Barley
2. 1/4 cup Quinoa
3. 1/4 cup White dry corn pieces
4. 2 small onions chopped fine
5. 1 teaspoon of cumin seeds
6. Salt to taste
7. 1/2 cup water
8. 2 TBSP plantain flour

Soak first three items for 4 hours. Drain, wash, blend with water. Add the plantain flour. Mix well to make a batter, not too thin and to thick. Add rest of the ingredients and mix well. You should be able to pour the batter with a tablespoon on the pan. Turn when cooked on one side. Cook until cooked on the other side also.

Chutney: soaked and boiled tamarind with water, coriander leaves, dates, garlic – blend all together and serve with the patties.

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Vegan Fresh Corn Tortillas/Crepes

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Locals make tortillas with fresh corn and cheese together which makes it soft and non sticky. After having used many kinds of replacements for cheese, I discovered that coconut flakes work the best for a vegan version. So here it is.

  1. 3 Cups Fresh Corn
  2. 1/4 Cup Dry Coconut Flakes
  3. 1/2 Cup Corn flour
  • Grind fresh corn and coconut flakes together. At this stage you can add herbs of your choice. Today I added basil and big oregano. Transfer to a bowl.
  • This batter will be watery according to how tender the corn was. To make the batter a bit thicker add corn flour little by little and keep mixing. Do not turn it into a dough, it still needs to be like a batter just a bit thicker.
  • Spread on a hot greased pan, turn once cooked on one side. Takes around 8-10 minutes. Do not heat until it is too dry. It looks soft or doughy but once removed from the pan it hardens a bit more. Since this is fresh corn it does not have to be cooked too much. It should feel like a soft thick crepe, like Uttapam.

It was part of today’s lunch: Grated carrots and radishes, Parsley pesto, Mixed greens, Masoor Daal with Moringa leaves.

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Steamed Veggie Rice With Coconut

Steamed Veggie Rice With Coconut

Ingredients:

  1. 1/2 cup of brown rice soaked for 2 hours.
  2. Veggies of your choice, I have used here onions, green peppers and eggplants.
  3. 2 Tbsp of fresh/dry coconut flakes.
  4. Coconut oil, salt, turmeric powder, garam masala powder, black pepper whole.

Procedure:

Mix all ingredients with around 2 cups of water and steam for 45 minutes or until the rice gets cooked. The bowl shown here is the steamer bowl. This rice is watery, if you want it like pulao use less water.

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Millet & Quinoa Flour Flat Bread with Chickpea Flour Curry (Jhunka-Bhakar)

This is a traditional indian recipe variation.

Bhakar is a flat bread traditionally made with sorghum. There are many other such gluten free grains/grass/cereals with which a flat bread can be made. In the following recipe I have used the grains available locally.

Bread

Ingredients

1 cup white millet
1/2 cup red millet
1 cup quinoa
2 Tbsp yucca starch (Optional but helps non-pros to keep the bread bound, yucca starch is a good binder)

Grind them all in a grinder. I use vitamix dry grinder. Strain through a mesh to get the fine powder. Add the yucca starch and mix well.

Procedure

Adding warm water slowly, mix the flour to make a soft dough.

Traditionally the bread is made by just dusting a ball of the dough and patting on a flat surface. But I do it a bit differently as it is easier for me with the kind of millets available here. Here is the procedure:

Heat the iron flat pan.

Keep a large bowl of water ready on the counter.

Take a piece of thick cloth, make it thoroughly wet, spread a ball of the dough and pat it with hands to make a flat bread. Sprinkle water generously as per need.

Hold the two ends of the cloth and place it on the pan so that the bread falls on the pan. Lift the cloth. You need a thick cloth so that it does not burn on the pan, although the time for which it is in contact with the pan is very less.

Cook the bread on both sides, at the end roast both sides on direct flame for few seconds and transfer to a container. Before preparing another bread, spread good amount of water on the cloth, wet your hands, make a ball and repeat the process.

Chickpea flour curry / Jhunka

1/2 cup chickpea flour ( I just grind the chickpea in Vitamix dry grinder and strain it)
1.5 cup water
2 big onions
Chili to taste
Salt to taste
1 tsp Cumin seeds
2 tsp Mustard seeds
5 curry leaves
1 tsp turmeric powder
2 Tbsp coriander leaves

Cut the onions into long slices. Cut the chili into pieces. Chop the coriander leaves.

Take a big bowl and mix water and chickpea flour well without leaving any lumps.

Take a thick bottom pan. Place it on high heat, let the mustard seeds splutter, add cumin seeds to release the aroma. Lower the heat, add curry leaves, onions. Sautee the onions until light golden. Add chickpea-water mixture, and the rest of the ingredients, mix well. Cook on low heat for about 20-30 minutes. Check the taste, the rawness of chickpea flour should be gone totally and it should be cooked well.

Remove from heat, add coconut oil and serve with hot gluten free millet breads.

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Yucca Patties

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Ingredients:

1. Fresh yucca (When you buy it, peel it, cut into pieces, store in a bowl full of water in the refrigerator). Before using always take out the central hard fibrous core.
2. Onions
3. Cilantro
4. Roasted and crushed peanuts
5. Grated ginger
6. Salt to taste
7. Turmeric

Procedure:
1. Grind yucca in a food processor or blender WITHOUT adding water to a paste.
2. Mix chopped onions, peanuts, chopped cilantro, ginger, turmeric and salt.
3. Grease the pan with coconut oil, keep on medium to low heat, make yucca patties and cook covered. I usually put a bowl with some water so to have vapor cooking as well and so as not to end up with dry patties(sometimes the yucca is dry, if not bought freshly harvested).

Serve with tomatillo-tomato chutney.

Such kind of patties can be made with any grain or flour too like amaranth, quinoa, rice flour or just with potatoes.