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.

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Orange cauliflower

 Orange cauliflower 

Delicious vegetarian recipe prepared using fried cauliflower coated with sweet and spicy thick orange sauce. The orange sauce is prepared using fresh orange juice mixed with soy sauce, vinegar and jaggery. This is  a vegan gluten free recipe. Orange cauliflower can be served with fried rice or vegetable noodles. 

Quick recipe tip -

1. Adjust spices according to taste.

2. 1 kg cauliflower... Approx. 5 cups cut into pieces. 

Ingredients for batter -

1 cauliflower

1-1/2 cup water

1 cup rice flour

1 tsp salt

As needed oil for deep frying

For sauce -

1 tbsp + 1 tsp sesame oil

2 tsp garlic cloves minced

1 tsp ginger grated

1/2 tsp red chilli flakes

To taste salt

1/4 cup fresh orange juice

1 tbsp white vinegar

2-1/2 tbsp powdered jaggery

1 tbsp soy sauce

1/4 cup water

For slurry -

1 tbsp cornflour

2 tbsp water

For garnishing -

1 tsp sesame seeds

3 tbsp coriander leaves chopped 

Method for cauliflower -

1. Cut cauliflower in pieces.

2. In a mixing bowl add rice flour, salt and water. Mix well. 

3. Add cauliflower and mix well. 

4. Deep fry in hot oil on medium high flame. 

5. Fry till both sides are golden and crisp. 

For sauce -

1. Mix orange juice, vinegar, jaggery, soya sauce in a bowl.

2. Heat 1 tbsp sesame oil in wok on slow flame. Add garlic, ginger and saute for few seconds. 

3. Add orange juice mix. Mix well on slow flame. 

4. Add red chilli flakes and salt. Mix and cook for a minute until boil on medium slow flame. Stir in between. 

5. Mix cornflour and water.  Add the cornflour mix to the sauce. Keep mixing on slow flame. 

6. Add 1/4 cup water and mix. Keep cooking for 2-3 minute sauce will begin to thick. 

7. When the sauce is semi thick add fried cauliflower and mix well. Switch off the flame. 

8. Add sesame seeds and coriander leaves. Mix well.

9. Transfer to a serving bowl. Sprinkle sesame seeds and serve hot. 

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Moth dal dosa/ Sprouted matki dosa

Moth dal dosa/ Sprouted matki dosa 

Moth or sprouted matki is a good source of calcium, protein, fibre, vitamins and minerals. 

Moth dal dosa is healthy and nutritious dish made with sprouted moth dal. This dosa is similar to pesarattu which is made with sprouted green moong dal. This is an easy dish which needs no fermentation. Once, you have the sprouted moth dal ready, put it in the mixer jar along with ginger, garlic, green chilli and grind it to a smooth dosa batter consistency. 

Quick tips -

1. 1 cup moth dal yields 6 cups sprouted moth. I have used 5 cups sprouts and kept 1 cup for salad.

2. Soak moth dal for 6-8 hours.

3. Then place it in sprout maker or tie it in cloth and keep aside to sprout for couple of hours or overnight to sprout. 

4. For grinding I have used less than 1/2 cup water. 

5. Add water to adjust the consistency of the batter. 

Ingredients -

1 cup moth dal (used 5 cups sprouts and kept 1 cup for salad)

1 inch ginger

2-3 green chilli

3-4 garlic cloves

1 tsp cumin seeds

To taste salt

As needed water 

Method -

1. Wash and soak dal for 6-8 hours. 

2. Drain it.  

3. Place dal in sprout maker or tie it in cloth and keep aside to sprout for couple of hours. 

4. Perfectly sprouted.

5. Add these sprouts in mixer jar. Add ginger, galic, green chilli, cumin seeds and water little by little. 

6. Grind it to a smooth batter. 

7. Remove it in a bowl. Add salt and mix.

8. Mix well. 

9. Add water to adjust the consistency of the batter. 

10. Heat dosa tawa on slow flame. Pour ladleful of batter on the tawa and spread it. Drizzle few drops of oil. Cover with a lid and cook for few minutes. 

11. Flip the side and cook for another 2-3 minutes. 

12. Cook till both sides are properly cooked. 

13. Moth dal dosa is ready. 

14. Transfer to a serving plate and serve hot.

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