Chirer Pulao / Beaten Rice Pilaf

Chirer Pulao / Beaten Rice Pilaf

Chirer Pulao / Beaten Rice Pilaf is a traditional Bengali Dish prepared with a rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids.

Ingredients:

• Beaten Rice/flatten rice:   1 cup

• Potatoes:                        1 medium thinly sliced

• Beans:                            1/2 cup cut into small pieces

• Cauliflower:                     Finely chopped a handful

• Green chilies:                  2 finely chopped

• Oil:                                1 tbsp

• Ghee:                             2 tbsp

• Groundnut:                     2 tbsp fried

• Sugar                             1 tbsp

• A pinch of turmeric powder

• Raisin:                            1 tbsp 

• Ginger:                           1 tsp Finely chopped 

{You can make it with only potato i.e (without the other vegetables) it tastes good too.}

Preparation:

1.First, soak the beaten rice in some warm water drain away the excess water.Keep aside.

2.In a skillet add some oil and cook the vegetables adding some salt and turmeric to it

3.Once cooked add the beaten rice as well the rest of the ingredients mix them evenly and switch off the flame.Serve hot.

Gluten Free Tandoori Roti

Gluten Free Tandoori Roti

Ingredients

• 3/4 cup rice flour
• 1/4 cup buckwheat flour
• 1/2 cup tapioca flour*
• 2tbsp Xanthium gum
• 1 tbsp fresh yeast
• 2tbsp milk
• little sugar
• 1/2 tsp salt
• 1tbsp curd
• ghee/butter for greasing

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

Method
1.Take the yeast in a mixing bowl add warm milk and sugar, 1 tsp rice flour and leave it aside for half hour.

2.Mix all the flours in a mixing bowl.

3.Now add the flours, gum, and salt to the yeast which has puffed up and make a nice dough by kneading adding water as required.The dough should not be too dry.Leave aside covering it properly.

4.After 2 hours the dough should have puffed up nicely gently divide the dough roughly into balls to make the flatbreads.

5.Take some dry flour roll the balls in it do not try to make it smooth and with the palms place it on a wooden floured surface.Press to make a flat bread.

6.Meanwhile, warm a tava/griddle where you are going to cook but not a non-sticky one.

7.Brush some water on the surface of the bread you just shaped and lift it up and flip the wet surface on the warm pan.

8.When bubbles appear on the surface hold the griddle and turn it over directly over the flame but make sure it's in a medium mode so you don't overdo the bread.Peep a little to make sure you get a brownish surface then straighten the pan let it rest on for a half minute and then remove.

9.Grease it with ghee serve it hot with some curry.

Aloo paratha (Spiced Indian Stuffed Potato Flatbread)

Ingredients

For The Dough

2 cup rice flour

1/4 cups buckwheat flour (kuttu ke atta)

2 tbsp melted ghee/groundnut oil

Salt to taste

For The Stuffing

2 cups boiled, peeled and mashed potatoes

2 tsp mustard oil

1 tsp cumin seeds (jeera)

1/2 cup finely chopped onions

1 tbsp finely chopped green chillies

1 tbsp finely chopped ginger

Salt to taste

1/2 tsp chilli powder

2 tsp dried mango powder (amchur)

Finely chopped coriander leaves

Other Ingredients

Rice flour for rolling

Ghee for cooking and greasing

Procedure

For the stuffing

1.    Heat the oil and add the cumin seeds

.

2.    When the seeds crackle, add the ginger and sauté on a medium flame for 1 to 2 minutes

.

3.    Add the green chillies, onions mix well and sauté on a medium flame for 1 minute.

4.    Add the potatoes, salt, chilli powder, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

5.    Off the flame and add the coriander leaves,mix well and keep aside.

For the dough

1.    Take some water warm it and add a little of the rice flour stir it continuously to make a sticky paste

2.    After some time add the rest flour mix it roughly and leave aside

3.    Start making a smooth dough after some time by kneading it and make sure it's not too sticky!

The final part (stuffing and cooking)

1.    Divide the dough into equal portions and with the help of the thumb press and try to make a nice deep bowl shaped mould

2.    Place a little stuffing in its center (don't put a lot like in wheat ones otherwise it will blast)

3.    Bring together all the sides in its center and seal tightly.

   

4.    Roll into a circle of (4”) diameter circle with a little flour with the help of the palm pressing on a board

   

5.    Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.

6.    Repeat with the remaining dough and stuffing to make more parathas.

7.  Serve immediately with fresh curds(optional but tastes great J).