SORGHUM CHAPATI / Easy Breezy Gluten Free, puffed another Eureka moment !!!!!

Life is all about balance and yes I am talking philosphy as it pertains to our everyday life , even when cooking in the kitchen. In the process of using different gluten free flours for making chapatis some like quinoa flour are a HIT others are a MISS, well not really as I do not give up easily when it comes to cooking. So today I bring you Sorghum chapatis.

Sorghum originated in Africa thousands of years ago, and then spread through the Middle East and Asia via ancient trade routes, travelling to the Arabian Peninsula, India and China along the Silk Road. Today sorghum remains a staple food in India and Africa, and is growing in popularity in America. It’s the third most important cereal crop nationally and the fifth most important around the world.

Sorghum flour is a powerhouse of nutrition and adds great flavor to gluten-free baking. It is high in protein, iron, and dietary fiber, making sorghum flour welcome in pantries around the world. Sorghum flour is high in antioxidants, which support cardiac health. In addition, the starch and protein in sorghum take longer than other similar products to digest. Since it ltakes longer to digest it is great for a diabetic diet.

As a rule I do not like to mix different flours for many reasons, one of them being one kind may agree with you more than the other. Sorghum flour is not an easy grain to work with, dry and crumbly like the dry and arid climate it grows in, the dough breaks as you try to roll it. In certain parts of India where it is a staple grain lot of ghee or oil is used along with some water to moisten the dough and flatten it with the palm (that is also the reason, the grain considered a heating grain is eaten in colder months ). It is very difficult to roll it on a board. Even to flatten it with your palm requires lot of practice and skill. Well to cut the long story short I have added very small quantity of amaranth flour which is dense and rolls very easily to balance the dry, crumbly sorghum. It worked so well that it is now another Easy Breezy Gluten Free !!! Eureka moment.

These are small but very satisfying feel GOOD ( literally !!! ) in your gut victories !!!

Ingredients

1/2 cup sorghum flour

1 1/2 tbsp. amaranth flour

water to knead the dough

a pinch salt

  • 1 tsp. Oil
  • Little dry quinoa or sorghum  flour to roll the chapatis
  • Little ghee or butter to apply on the chapatis

Tools

  • Rolling pin
  • Marble or wooden board
  • Cast iron or non stick skillet

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Method

  1. Continue to add the water in small quantities till the dough starts to come together and is not wet.
  2. The dough is ready when it starts to peel off your hands. Grease you palm and knead the dough some more to make it more pliable.
  3. Make a round ball and let it sit for half an hour or more.
  4. Divide this dough into 4 -6 balls of equal size. Meanwhile heat a seasoned cast iron griddle or nonstick skillet.
  5. Roll the ball between both your palms and make a smooth ball (it would not be smooth like wheat flour dough as there is no gluten but adding the Amaranth flour makes the dough  more pliable )
  6. Roll the ball in dry flour and with a rolling pin carefully roll it out an inch or two and carefully peel it off the board and roll it in dry flour again. Adding amaranth flour makes the dough very easy to roll and it does tear as easily .
  7. Carefully continue to roll and repeat the above step till you have a circle of 3-4 inch diameter of even thickness. Use a spatula and carefully peel it off the board. The edges are not as smooth as that of wheat flour or Quinoa but you can cut the frayed edges with a knife to give it a smoother look.
  8. Do not be disheartened if the chapati does not come off the board or tears while doing that. Few attempts are necessary before you get nice soft, smooth  chapatis.
  9. Put the rolled chapati on the heated griddle ( it should be on medium heat )
  10. After  20 seconds or so when the chapati loses its wet look, turn it on the other side, let it cook for another 20 seconds and you small bubbles turn it again, if the chapati is rolled evenly and without any tears it will puff up (may puff up partly).
  11. Use a paper towel or a clean dish towel to press the thicker edges so that they are well cooked .
  12. Normally a traditional whole wheat chapati is cooked in the 3 steps described above but sorghum chapati needs to be turned more than few times before it is well cooked.
  13. Once cooked, you may apply butter or extra virgin olive oil, or ghee and wrap in a soft cheese cloth and put it in an air tight glass or metal container. When enclosed fresh and hot in the container in the steam they stay soft.

Enjoy !! Serve with plain yoghurt, curries and salad.

Mixed Lentil Soup with Golden Chard and Cilantro

The soup that I bring to you today is beautiful in its simplicity. It is easy to make does not require much preparation .There are not too many ingredients to gather and the result is beautiful to look at and delicious to eat, not to mention extremely good for you. It is a high protein soup full of antioxidants

INGREDIENTS

1/2  cup yellow mung bean lentils

1/2 cup red lentils

1 clove of garlic finely chopped

3/4 cup golden chard finely chopped

2- 3 tbsp. finely chopped cilantro

1/2 tsp. turmeric

1/2 freshly ground black pepper

1 tbsp. ghee or extra virgin olive oil

a pinch asafoetida (optional)

salt to taste

1 tomato chopped into 1” pieces

3 cups of water

few slices of 1 lemon or lime

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METHOD

1. Rinse the lentils thoroughly few times scrubbing it between your fingers.

2. In a heavy bottom pan on medium heat let the lentils cook in 3 cups of water for 20 –    25 minutes. Also add asafoetida powder, turmeric powder and garlic.

3. Now add the chopped chard (it is very tender so does not take long to cook).

4. After 10 minutes add tomato, salt and black pepper. By this time the lentils should be softened and blended together.

5. Let it all simmer for another 10 -15 minutes, add cilantro, lime juice and ghee or oil and serve.

6. Enjoy!!!. Serve with crusty bread or rice and serve.

Raw Mango Cheesecake

wow that looks yum !! would love to try it

Eat Green Cake

Hello All,

Its been a while since I posted a raw dessert recipe and today I’m gonna share one of my favourite cheesecake recipes of all time!

raw mango cheesecakeMost homemade raw cheesecakes use pretty much the same ingredients – cashew nuts, sweeteners, lemon/lime and some fruit. But a while ago, while surfing through the AMAZING Detoxina’s blog, I realised she used zuchinnis in her cheesecakes! So I decided to give it a shot and the result was a texture and taste more similiar to the normal cheesecake than my previous recipes. No kidding !! I’ve since used zuchinnis in many of my cheesecakes recipes whilst playing around with the measurements and quantity…..and today’s recipe is by far the one I’m most satisfied with and its super easy! Sorry no step by step pictures for this post because I forgot to charge my camera battery :X

raw mango cheesecake

RAW MANGO CHEESECAKE

INGREDIENTS

Base
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Coconutty Sweet Corn and Collard Curry

Food has to be visually appealing, taste good and be healthy too !!! Seems like a tall order right but the fact remains that we eat with our eyes first, take in the fragrant aromas, hear the sizzle and Voila !!! our mouth salivates and digestive juices start flowing.

And if any dish can accomplish that and be super healthy for you  and is easy to prepare that is a cherry and the icing on the cake so to speak !!! ( as long as the cake is super healthy too!!! go figure ). Well this dish here accomplishes all that and more according to me at least !!!

It has the superfood green kale and collard greens, beautiful golden organic corn, bright red cubanelle peppers and sulphur rich green onions.

Try and let me know what you think, comments are always welcome but are in short supply!!!

Ingredients

1 cup sweet corn preferably organic frozen or fresh

1 red pepper chopped into 1 inch pieces

3 – 4  leaves kale or collard greens or both mixed or spinach finely chopped

1 jalepeno or green chilli finely chopped

quarter cup coconut milk

quarter cup tomato puree

quarter cup whisked  plain or greek yoghurt

2 – 4 green onions finely chopped

1 clove of garlic finely chopped

half tsp. roasted cumin powder ( or it could be unroasted cumin powder,roasting tends to bring out more fragrant and stronger flavours )

1 tbsp. ghee or extra virgin olive oil

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Method

1. Heat 1 tbsp. of ghee, add garlic, chopped greens and jalepeno pepper, toss for few minutes on medium heat.

2. Now add red pepper and corn niblets and let cook for 6 – 8 min. till the corn is soft and the red pepper is tender crisp.

3. Add salt, spring onions, cumin powder and stir.

4. After 2 minutes add tomato puree, whisked yoghurt and coconut milk.

5. Mix thoroughly and let the beautiful fragrant curry heat through and the flavours soak in.

6.  Serve this delicious curry with fragrant basmati rice or chapati.

7. Enjoy!!!

Delicious curried potatoes with beet greens and leeks in yoghurt sauce

I  have not posted anything for quite some time, seem to have hit probably a BLOGGER’S block (I don’t even know if there is a term like that or did I just coin one !!!!)

I bring to you today a family favorite (off course with a twist, it is Greenzgrains after all !!! ) . Potatoes have got bad reputation as food with high glycemic index with not much nutrition it is pure starch etc.etc but what is ignored they are a great source of a micro -nutrient potassium vital for the functioning of heart. But it is also high in fiber especially if you include the peels.

To increase the nutritive value of any dish made with potatoes I always like to add super nutritive powerhouse green leafy vegetables. Here I have added LEEKS an under appreciated, not very widely used vegetable combined with another generally thrown out vegetable ”  BEET greens  with their radiant ruby red stems  .

Leeks are a good source of allyl sulphides, sweeter and mellower than onions. With their unique combination of flavonoids and sulphur-containing nutrients, high in vitamin K and vitamin A the Allium vegetable belong in our diet on a regular basis.

Beet greens are another unrecognized superfood which when compared to Kale is much higher in Iron, Magnesium, and Copper. They are high in dietary fiber, mildly anti inflammatory and best source of vitamin K which is needed to make proteins in the body that stop bleeding by clotting the blood.Their estimated glycemic load is 0, only drawback being its high Sodium content.

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INGREDIENTS

2-3 potatoes scrubbed clean and washed thoroughly ( remove any black parts ) and cubed into 2” pieces

1 leek washed and finely chopped with greens included

1 cup beet greens with stems finely chopped

1/2 tsp. mustard seeds

2 green chillies slit lengthwise

1 clove garlic finely chopped

1/2 tsp. turmeric powder

1/2 tsp.hot chilli powder

2-3 tbsp. chopped cilantro

1 tbsp. oil

3/4 cup thick homemade yoghurt or 1/2 cup greek yoghurt whisked smooth with a spoon or a whisk

salt to taste

1/2 cup water

METHOD

1. Heat the ghee on medium heat in a heavy bottom pot and add mustard seeds, cover with a lid and wait for the seeds to pop and sizzle ( at this point black seeds turn whitish )

2. Now add chillies, asafoetida, garlic, leeks and beet greens and saute for few minutes.

3. Add potatoes,salt, turmeric, red chilli powder and 1/4 cup water and on medium heat let it cook for 15 -20 minutes till they start to soften . At this point you may have to add the remaining water so that the potatoes soften to the core.

4. Once the potatoes are softened turn heat to its lowest level, you add the yoghurt and wait for it to heat through stirring at regular intervals so that it does not curdle. Heating the curry on very high heat will curdle the yoghurt and not have a smooth appearance and silky smooth taste.

5. You can now add the fresh cilantro and serve with whole wheat chapati, tortilla, pita or brown rice.

6. Enjoy !!!! a lip smacking creamy nutritious AND delicious potato curry.