Wednesday, February 22, 2017

Rice Flour Rotis, Arisi Maavu Chappathis, Ukkarisida Akki Roti


          Rice Flour Rotis ( Arisi Maavu Chappathis, Ukkarisida Akki Roti ), my friend had made this for her son who had gluten allergy, it looked close to wheat flour rotis and it tasted good too. She had also mentioned that unlike the wheat flour rotis, these were a little difficult to roll out, because it lacked the gluten. So, instead of adding just hot water to the flour to make the dough, I followed the same way as I did for the ragi ( finger millet ) rotis. I cooked the flour and then made the dough. This made it a lot easier to roll out the rotis, but of course we have to roll it out carefully, keeping in mind that the dough will break ( lack of gluten ) if rolled out very fast. We can make them like phulkas without oil or cook it with oil too, and it goes well with all curries, but I love it with Baingan Bharta With Mustard Oil..
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Monday, February 20, 2017

Methi Muthiya, Wheat Flour & Fenugreek Leaves Dumplings


          Every week I get a bunch of fresh methi ( fenugreek leaves, vendaya keerai ) bunch and sometimes the bunch turns out to be slightly bigger. After having used half of a big bunch for sambar or kootu, I was left with a little more leaves, which I decided to use for making these Methi Muthiya. This is again another healthy and filling Gujarati snack, I have already posted Khandvi and Dhokla and now these Methi Muthiyas join the healthy snack list. As the name suggests, we use methi leaves along with whole wheat flour and besan flour to make them and there are two ways of making them, deep fried version and the steamed version. Today's post is the steamed Methi Muthiyas, and they can be eaten as such or with some spicy chutney or sauce..
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Wednesday, February 15, 2017

Potato Curry In A Peanut-Curd Gravy


          Today's dish is going to be another simple and delicious dish with potatoes, Potato Curry In A Peanut-Curd Gravy. I have made curries with a curd/yogurt base, but I liked the addition of coarsely pounded peanuts in the curry. While making the curry, I was thinking that this would also taste somewhat similar to the other curd based curries, but it tasted very different and delicious, might be because of the peanuts. The curry would go very well with rotis, naans or even with a pilaf..
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Monday, February 13, 2017

Green Peas Dosa, Pattani Dosai


          Will I ever get tired of eating idlis and dosas, never, and I am always ready to try a new one. Today's dish is yet another dosa, Green Peas Dosa or Pattani Dosa and what better time to make them, than now, when fresh green peas are still in season. I have already posted Moong Dal Dosa, Pesarattu and this Peas Dosa is a slight variation of the pesarattu. This is a very healthy dosa, rich in protein and also, we can make them immediately after making the batter as there is no need for fermentation. If fresh green peas are not available, we can make them with frozen peas too, so make and serve it with some spicy chutney..
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