Jowar flour roti/ Gluten free sorghum flour roti/ Jowar roti

 Jowar flour roti/ Gluten free sorghum flour roti/ Jowar roti 

Jowar roti is a gluten free flatbread. Jowar roti is prepared without adding wheat flour. This gluten free roti is prepared by mixing Jowar flour with salt, oil, isabgol/ psyllium husk  and then kneaded with hot water. 

Quick tips -

1. Why hot water for kneading?

- Because Jowar flour is gluten free so hot water helps to bind the dough together.

2. Why isabgol/ psyllium husk?

- Because it makes the dough soft and pliable. Adding psyllium husk while kneading the millet dough makes it easy to roll as roti (chapati) with a rolling pin. Psyllium husk is low in carbs and also used as a thickener in many recipes. 

Ingredients -

1 cup jowar atta/ sorghum flour

1/2 tsp salt

1 tsp sesame oil

1/2 tbsp psyllium husk/ isabgol

As needed hot water 

Method -

1. In a bowl mix jowar four, salt, isabgol and 1/2 tsp sesame oil. 

2. Add hot water little by little. Mix it using spoon. Bind it well using spoon as it will be hot. 

3. Take out the spoon and bind it with your fingers.

4. Knead it well for few seconds. 

5. Rub 1/2 tsp sesame oil on the dough. 

6. Cover with wet cloth and keep aside for 15-20 minutes.

7. Take a small ball from the dough and dust it with jowar flour. Place it on the foil. 

8. Roll it with rolling pin by rotating the foil. Dust more flour if needed. 

9. Pick up the foil and place roti on your hand from the foil.

10. Add roti on the hot tawa. Cook on slow flame.

11. Flip the side. Cook on medium high flame.

12. Cook roti from both sides properly using kitchen napkin or on direct flame. 

13. On direct flame...

14. Cook from both sides.

15. Jowar roti is properly cooked.

16. Place it in the serving plate. 

17. Serve hot with dal and sabzi.

Cook, Click & Post before you have a toast! 

Chickpea spinach saag/ chane palak saag

Chickpea spinach saag/ chane palak saag 

Chickpea spinach saag is gluten free, vegan, easy, delicious and rich classic Indian curry. It is a healthy and nutritious curry which is prepared by cooking finely chopped spinach tossed with ginger garlic, onion, tomato and mixed with boiled white chickpeas along with aromatic spices perfect for weekend meal.

Quick recipe tip -

1. Adjust spices according to taste.

2. Wash and chop spinach finely.

Ingredients -

2 bunches spinach finely chopped.

5 cups boiled white chana/ chickpea

2 tbsp mustard oil

1 tsp cumin seeds

1 tsp ginger grated

1 tsp garlic minced

1/2 tsp green chilli paste

1 onion chopped

1/2 cup tomato puree

To taste salt

1/4 tsp red chilli powder

1/2 tsp coriander powder

1 tsp chole masala 

Method - 

1. Heat oil in a wok. Add cumin seeds, ginger, garlic, green chilli paste and saute for few second. Add onion and fry for few minutes on slow flame till golden.

2. Add tomato puree, salt, red chilli powder, coriander powder, chole masala and mix. 

3. Cook on slow flame till tomatoes are properly cooked. 

4. Add spinach and mix. Cook on medium flame for 5-6 minute. Stir in between. Water will leach out from the spinach.

5. Cover and cook on slow flame for 10 minutes. Stir in between.

6. Spinach is properly cooked.

7. Add boiled chane and mix well. 

8. Cook on medium high flame stirring in between. Water will evaporate. 

9. Chickpea spinach saag is ready. 

10. Transfer to a serving bowl. Serve hot with makki ki roti, rice and curd.

Cook, Click & Post before you have a toast! 

Besan suji dhokla

 Besan suji dhokla 

Besan suji dhokla is simple, quick, easy and delicious culinary dish  which can be enjoyed any time of the day. This savoury steamed cake belongs to the states of Gujarat. 

Ingredients : 

3 cup Besan

3 tbsp Suji

2 cup Curd

Salt to taste

to taste Red chilli powder

1/2 tsp Turmeric powder

2 pinch Sugar

3 Green chilli grated

Lemon juice : 3 tbsp

Water : 9 tbsp

Other ingredients -

2 pouch Eno

1 tbsp Water

For tempering : 

3-4 tbsp Oil

1/2 tbsp Mustard seeds

1/2 tbsp White sesame seeds

2 tbsp Lemon juice

3 cut Green chilli length wise 

1/2 tsp Sugar

1 cup or as needed Water

For garnish -

2-3 tbsp Dry coconut powder for sprinkle on top

As needed coriander mint chutney 

Method : 

1. In a bowl mix besan, suji, salt, red chilli powder, turmeric powder. 

2. Add curd mix well. 

3. Add water and mix well. 

4. Mix well to a smooth batter.

5. Now add grated green chilli. Mix well. 

6. Add sugar and mix well. Add lemon juice, mix and keep aside.

7. Grease thali and keep aside. Take a heavy bottom wok, place stand in it. Pour water in the kadai. Heat water till rolling boil. Simmer the flame. 

8. Now add eno. Mix well. 

9. Add a tsp of water on eno.

10. Batter will become frothy.

11. Immediately pour the batter in the greased pan. 

12. Place pan on the stand in the kadai. Cover it with lid. Steam on high flame for 25 minutes.

13. Now open the lid and check with toothpick. If it is cooked properly then switch off the flame, otherwise cook for 5 min more. Do not overcook it. 

14. Let it remain covered in wok for 5-10 mins. Take it out of the kadai and let it cool. When it is still luke warm take it out on a serving plate. Cut it in pieces.

15. Now prepare tempering. Take a small wok. Pour oil in it and heat it. Now add mustard seeds, sesame seeds and let it sizzle for few min.

16. Add green chillies and fry till crisp. Add water, lemon juice and mix. Switch off the flame. 

17. Drizzle tempering all over the dhokla. 

18. Sprinkle coconut powder and coriander leaves on it.

19. Drizzle chutney.

20. Serve warm or chilled.

Cook, Click & Post before you have a toast!