Gluten Free Sattu paratha/Roasted Gram Flour Flat Bread

Gluten free Sattu Paratha /

Roasted Gram Flour Flat Bread

For stuffing:

·         1 cups - roasted Chana dal powder (sattu) india  US

·         5 - Cloves garlic, chopped fine or grated

·         3 - green chilies, chopped

·         2 tsp - coriander leaves, chopped

·         2 tsp - Lime juice

·         1/2 tsp – ajwain

·         ¼ tsp- Kala jeera/black cumin

·         salt to taste

·         4 tsp - Mustard oilhttp://amzn.to/2r0q2s9

For dough:

·         1 cups -Rice flour

·         1 cup- Tapioca flour *

·         ¼ cup- buckwheat flour

·         4 tsp- oil

·         1/4 tsp – salt                                                                                                                             *(Soak the tapiaco pearl balls/saboo dana which are easily available in any grocery store and make the powder it's amazing how it holds the flour make it easy to bake make flat bread stuff flat bread and it makes it soft)

*

1.    For stuffing:

2.    Mix all the stuffing ingredients with sattu/,

For  dough:

3.    Add 1 tbsp of rice flour to some boiling water  and stir it until to a sticky consistency

4.    Let it cool down a little add the rest flour and salt

5.    Knead the flours, adding the required amount of water to make a soft dough.

For making  paratha:

6.    Divide the dough into small portions.

7.Take a portion of the dough curve out a bowl shape with the help of the thumb

8.    Place a portion of the mixture (approx 2 tsp) in the middle, enfold the filling

9.    Then with the pressure of the fingers and palm shape it to a flatbread don't try to make it too thin otherwise the contents will burst out.

10.    Cook on a flat pan, applying oil/ghee till both sides are cooked and golden brown in color.

11.  Serve with pickles.

Pav Bhaji (Gluten free Bun bread + vegetable)

Pav Bhaji (gluten free bun/pav + vegetable)

Pav bhaji is a fast food dish from Maharashtra, consisting of a thick vegetable curry usually prepared in butter and served with a soft bread roll called Pav or Pao. 

Makes : 8 to 10 pavs                                                               

Ingredients

• 3 cups  flour(rice 2cup white or red rice and buckwheat 1 cup) 
• 2 tablespoon oil or softened butter
• 1.5 to 2 teaspoon fresh yeast Or ½ to ¾ tablespoon dry active yeast 
• 2 teaspoon sugar
• 1 teaspoon salt or as required
• 1 cup warm water (It is good to keep some more)
• 1 tbsp curd
• 2 tsp Xanthum gum
• 4 tbsp of topiaco flour/corn starch
• Some milk for brushing
• 2 Eggs (optional)
• 100 gm/ 4 ounces Topiaco flour (optional)

Instructions

1. Take some warm milk in a bowl add the yeast and sugar and add some rice flour on it and keep it aside.
2. Warm some water in a pan and add 1 tbsp of rice flour and make it a sticky paste and then add the other flours, Xanthan gum and salt.In a circulating manner keep on mixing adding the rest ingredients.If required add warm water and gently keep on mixing until you get a nice batter which has a thick consistency but not too liquid.
3. Spray pan or pie plate with cooking spray. Using a 2" scoop, scoop dough into 9 mounds in the pan. I place one mound in the corner, then scoop 8 mounds of dough side by side the pan in the arrangement shown below.
4. Dip your fingertips into warm water and use to smooth out the tops of the rolls,continuing to wet fingers as needed.You wont be able to get a very  smooth finish as in wheat flour
5. Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
6. Just before 5 minutes you bake the pav, preheat the oven at 350 degrees Celsius. for a regular oven, heat both the top and bottom elements. 
7. Then brush the pavs buns with some milk. This gives a golden color to the pav.
8. Place the baking tray in the center rack in the preheated oven at 350 degrees Celsius for 25 to 30 mins or till the tops turn golden. 
9. Remove them from the tray and place on a wired rack or tray, so that they don't become softened and moist from the bottom due to heat condensation.
10. Brush melted butter or spread softened butter on top of the pavs. this is an optional step.
11. Serve the pavs warm or at room temperature with any curry.

Recipe Notes

1. Instead of kneading with hands, you can also knead the dough in a food processor or in an electric mixer with paddle attachment but it turns out healthier and tastier when kneaded with hands

Vegetable recipie:
Potato:2 medium size
Cauliflower: 1 small
Capsicum:1 medium
Carrot:2 small
Peas: 100gm
Ginger :7-8 cloves
Garlic:1/2 inch
Green chillies:3-4
Tomato:4-5 medium
Corriander leaves small buncoil for frying
Butter
Lemon juice:1 tsp


For the masala:
Cumin/jeera 1 tsp
Corriander/Dhania:1/2 tsp
Red chilly:2
Black pepper
Cardamon
Cloves
Nutmeg

 Preparation:
1.First boil the vegetables adding salt turmeric powder and oil
2.Add half of the ginger garlic paste
3. Make a fine powder of the masala mixture in a grinder and add it when the vegies are almost done.
4.Smash the cooked vegetables nicely dont let it be too dry.Add the leftover ginger garlic paste. add butter and lemon juice as well nicely chopped corriander.Serve it hot with the buns.

Gluten free Bread

Gluten Free Bread

Ingredients

Tapioca flour - 1 cup
Rice flour - 1/2 cup

Buckwheat flour -  1/2 cup

Sugar-2 tsp

Yeast-1 tsp

Salt-1/2 tsp

Egg-1 ( Optional )

Curd-1 tbsp

Milk-1 tbsp

Milk powder-1 tbsp
Oil - 4 tbsp + 1 tsp  for greasing the baking tray / Butter - 100 gms
Coconut oil - 1 tsp ( Optional for flavor )
 Xanthum gum - 2 tbsp (If you don't have powdered melt the solid one just before mixing)

Preparation

1. Take some warm milk in a bowl add the yeast and sugar and add some rice flour on it and keep it aside. 
2. Add 1 tbsp of rice flour to hot water in a bowl. Mix it until it becomes very sticky and then you can add rest of the flours and xanthum gum. Keep it aside for a few minutes. Then add yeast mixture, salt, beaten egg, curd, oil and milk powder. Mix them thoroughly and keep on mixing in a gentle circulating motion if required add some warm water to make a smooth paste sticky but not liquid.
3. Pour into greased bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

REMEMBER :  Add water to make it sticky but not watery