Pudla – Chickpea Flour Pancake

This is a very tasty gluten free and egg less wrap made with chickpea flour. The mixture thickens to a spreadable consistency which I cooked thinly in my non-sticky frying pan with only little oil.

If you have problems flipping these, prepare smaller ones until you know the cooking point the right moment to flip them; they stick less then egg pancakes.

The addition of a few tablespoons finely grated carrots is another option.

We enjoyed them with a potatoes curry and some Greek yogurt.

The quantity of spices and herbs is up to you, you may also omit them in order to make eggless/gluten-free “Western”-pancakes.

 

Pudla – Chickpea Flour Pancake

  • Servings: 4-6
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You need

  • 500 g chickpea flour
  • 2 green onions, finely chopped (alternative: chives)
  • 1 teaspoon cumin seed, crushed with the mortar
  • 4 tablespoons finely chopped fresh coriander
  • 1/2 teaspoon chili powder ( or 1 finely chopped green chili)
  • 1 teaspoon garam masala or pinch asafetida powder (your choice)
  • 700 ml water
  • 1 teaspoon salt, to taste
  • 1/2 tsp black pepper to taste

Procedure

  1. Mix all the dry ingredients, then add water to make a batter. Season with salt and pepper to taste.
  2. Let sit for one hour
  3. Heat a non-sticky frying pan to medium heat; spread a little oil on it.
  4. Pour in a little of the mixture and spread it out with a wooden spatula so it thinly covers the pan.
  5. Cook for about one minute or until set, then turn over.
  6. Finish to cook and transfer the pancake on a plate. Repeat until all the batter is used.
  7. Serve with dry curries, yogurt, pickles or chutneys.

Autor: https://artandkitchen.wordpress.com/

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Jeera Rice – Indian Cumin Rice

This is a very popular Indian side dish, which can be prepared with raw rice, but it is also a way to upgrade white rice leftovers and give them a new dress.

Jeera means cumin, but in this recipe more spices are added and this version is very much appreciated in my family.

Jeera Rice – Indian Cumin Rice

  • Servings: 3-6
  • Difficulty: easy
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You need

  • 1 1/2 cups basmati rice
  • 2 tablespoons ghee or pure vegetal oil
  • 2 teaspoons cumin seeds
  • 2 -3 green cardamoms, lightly crushed
  • 2 cloves
  • 1 small piece cinnamon stick, about 1 cm
  • 1 star anise (optional)
  • 1 black cardamon (optional)
  • 1tej patta (Indian bay leaf)
  • 1 teaspoon salt
  • 3 cups water

Procedure

  1. Rinse the rice until the water run out clear and soak the rice for 30 water in cold water. Drain
  2. In a pot heat the ghee or oil over medium heat until hot.
  3. Add cumin, cardamom, cloves, cinnamon, star anise and black cardamom. Roast until the cumin begins to crackle. Add bay leaf and stir quickly.
  4. Add the rice and cook stirring constantly for about 2 minutes.
  5. Add water and salt increase the heat and bring to boil again.
  6. Reduce the heat, cover and let cook until water is adsorbed.
  7. Let rest for 5 minutes before serving.

Note: If using rice leftovers, simply roast the spices in ghee/oil, add the cold cooked plain rice add 2-3 tablespoons water and stir well to combine. Cook stirring constantly until the rice is warm, remove from heat, cover and let rest a few minutes before serving.

Autor: https://artandkitchen.wordpress.com/

Chicken Tikka

chicken-tikka

This Indian famous dish cannot be missed as this is one of our most favorites.

Serve with naan or rice and add some salads, raita and/or vegetables.

If you wish to prepare a paste with the spices to be ready for use, place 10 fold of the quantity of the spices (from ginger to chili) in a wide skillet with ½ cup of white wine vinegar and ½ cup of oil. Heat slowly and bring to simmer until the vinegar is completely evaporated and the oil separates from the spices. Fill in a jar and keep in the fridge. Now you can replace the spices by 1-2 tablespoons of the paste.

Chicken Tikka

  • Servings: 4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ chicken-tikka

You need

  • 500 g chicken, boneless, skinned and cubed

Marinade

  • 1 tablespoon ginger, fresh grated
  • 2 garlic cloves, pressed
  • 1 tablespoon ground turmeric
  • 1 tablespoon paprika
  • ½ teaspoon ground coriander
  • ¼-1 teasopoon chili powder ( to taste)
  • red food coloring (optional)
  • 1 teaspoon salt
  • ½ cup yogurt, plain if possible balkan style
  • ¼ cup lemon juice
  • 1 tablespoon chopped fresh coriander

For the pan

  • 1 tablespoon oil

Preparation

  1. In a bowl combine ginger, garlic, turmeric, paprika, coriander ground, chili, red food coloring and salt.
  2. Stir in yogurt, lemon juice and fresh coriander.
  3. Now add the chicken cubes and coat well.
  4. Leave to marinate for at least 1 hour or best overnight.
  5. Preheat the broiler or the grill at medium high.
  6. Grease the pan with the oil and place the chicken to broil. When medium done turn and cook on the other side. The total cooking time is about 15-20 minutes, bake until through and done.
  7. Note: you can prepare this with you grill in the oven or over the BBQ. If you prepare this on the barbecue, cover loosely the chicken with aluminum foil while cooking.

Ww 6 smart points per portion

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