RICE BAKHRI

1. Rice flour

2. Mixing the dough.

3. Dough made from Rice flour.

4. Ball

5. P‌ress the dough with your hands & spread.

6. U need expertise 4 this....

7.Carefully place the flat bread on the iron griddle.

8. Spread water onto the bakris.

9. Cook one side till brown spots appears and will take some time to cook. Flip onto the other side.

10. Put them directly on the flame to fluff up.

RICE BAKHRI

Rice Bakhri is a traditional roti or Indian flat bread recipe prepared from rice flour. It is often used in the cuisine of western and central India, especially in the states of Maharashtra, Gujarat, Northern Karnataka and Goa. Always use fresh flour. Bhakri making is a skill!!!

Ingredients

1 cup Rice flour
a pinch of salt
water as needed to bind

Method :

1. Mix rice flour, salt with water. Please add water little by little. Knead nicely into a soft dough otherwise it will crack.
2. Divide the dough into 4 equal balls. Sprinkle rice flour on the rolling board & place the ball. Pat it with your palm. It is important to spread it out with bare hands.
3. Dough should not stick to the board it should move easily.
4. So dust the rice flour again and make it to round shape like roti of medium size not very thin.
5. Preheat the tawa and place the roti carefully on the iron griddle and sprinkle water on it.( No oil in this healthy recipe)
6. Cook one side till brown spots appears and will take some time to cook. Keep the other side on direct flame. It will puff.
7. Rice Bhakri is ready.
8. Serve hot with garlic chutney, vegetarian or any non vegetarian dish.

CHICKEN HARIYALI KEBABS

‌
‌1. Cut chicken into strips. Drain on a kitchen towel.

‌2. Marinade the strips.

‌
‌3. Bamboo skewers.

‌4. Thread the chicken pieces onto the skewers.

‌5. Grill the chicken kebabs.

‌6. Serve the Kebaba on a platter.


CHICKEN HARIYALI KEBABS :

Ingredients for the marinade:

500 gm chicken, boneless chicken cut into strips
10 - 15 green chillies ( depending on how spicy your chillies are! )
1 cup curds
1 tsp ginger paste
1 tsp garlic paste
1 /2 cup picked coriander leaves
pinch of turmeric powder
a pinch of garam masala
salt to taste
25 wooden skewers
butter for brushing
lemon

Method :

1. Cut the chicken into strips. Drain on a kitchen towel. Place on a shallow dish.
2. Combine the first nine ingredients.
3. Pour over the chicken. Toss to coat well. Cover and marinate in refrigeration for at least 2 hrs stirring mixture occasionally.
4. Soak bamboo skewers in cold water to prevent them from burning.
5. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the chicken meat, down the middle of the chicken piece, so that it stays in place during grilling.
6. Brush the chicken with the reserved marinade.
7. Place a grill pan over medium heat in oven and brush butter to it to prevent meat from sticking.
8. Grill the Chicken Kebabs 5 minutes on each side until brown & cooked.
9. Squeeze a little lime . Serve Kebabs on a platter

* If u don't have an oven, then.....

1. Follow the first six steps.
2. Place a shallow pan on the gas over low heat & melt a spoon of butter.
3. Shallow fry the chicken satays till light brown on both sides. Fry only 5 at a time.
4. Serve with salad.

‌JOWARI BHAKRI ( Sorghum in English )

1‌. Dough made from Jowari flour.

2. P‌ress the dough with your hands as Jowari does not have enough gluten to allow you to spread.

3‌. Carefully place the flat bread on the iron griddle.

‌4. Spread water onto the bakris.

5. Put them directly on the flame to fluff up.

‌JOWARI BHAKRI ( Sorghum in English )

Always use fresh flour. Bhakri making is a skill!!!

Ingredients

1 cup Jowar
a pinch of salt
water as needed to bind

Method :

1. Mix Jowari flour, salt with water. Please add water little by little. The dough made with Jowari will need more water than the usual dough. Knead nicely into a soft dough otherwise it will crack.
2. Divide the dough into 4 equal balls. Sprinkle jowari flour on the rolling board & place the ball. Pat it with your palm. It is important to spread it out with bare hands. Bajra does not have enough gluton to allow you to spread it out like a wheat roti.
3. Dough should not stick to the board it should move easily.
4. So dust the jowari flour again and make it to round shape like roti of medium size not very thin.
5. Preheat the tawa and place the roti carefully on the iron griddle and sprinkle water on it.( No oil in this healthy recipe)
6. Cook one side till brown spots appears and will take some time to cook. Keep the other side on direct flame. It will puff.
7. Jowari Bhakri is ready.
8. Serve hot with garlic chutney, vegetarian or any non vegetarian dish.

EGG MINI - FRITTA

I have used silicone muffin tins.

Pour into muffin tins filling 2/3 full. Sprinkle grated cheese on the top. The muffins will rise.

EGG MINI - FRITTA

Quick & easy egg muffins. Makes 6 muffins. Perfect to feed the kids.

Ingredients:

6 Large Eggs
1 small Green Bell Pepper, remove the seeds and chop finely
1 large onion, finely chopped
1/4" grated ginger
2 green chillies, finely chopped
coriander leaves
Mangalore Chilli Masala Powder
salt
1/2 Cup Shredded Cheddar Cheese (low fat if possible)

Method :

1. Preheat oven to 375 F.
2. Lightly grease the muffins pan.
3. Beat eggs in a bowl. Add the rest of the vegetable ingredients & seasoning to taste. Pour into muffin tins filling 2/3 full. Sprinkle grated cheese on the top. The muffins will rise.
4. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
5. When muffins are done, loosen them with a spoon.
6. Serve with buttered toast & tomato sauce.

* You may prepare your favourite omlette recipe & pour into the Muffin tin. Throw in whatever you have! Tomatoes, mushroom, sausages, anything. The varieties are endless.

CHICKEN SATAY SKEWERS

‌1. Cut chicken into strips. Drain on a kitchen towel.

‌2. Marinade the strips.

‌3. Bamboo skewers.

‌4. Thread the chicken pieces onto the skewers.

‌5. Serve the Satays on a platter.

‌6. Accompanied by a small bowl of peanut sauce.

CHICKEN SATAY SKEWERS :

For the marinade:

1. 2 tbsp - soya sauce
2. 1 cup curds
3. 1 tsp ginger paste
4. 1 tsp garlic paste
5. curry powder / chilli powder as per taste
6. salt
7. 500 gm boneless chicken breast cut into strips
8. 20 wooden skewers
9. butter for brushing

Method :

1. Cut the chicken into strips. Drain on a kitchen towel. Place on a shallow dish.
2. Combine the first six ingredients.
3. Pour over the chicken. Toss to coat well. Cover and marinate in refrigeration for at least 2 hrs stirring mixture occasionally.
4. Soak bamboo skewers in cold water to prevent them from burning.
5. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the chicken meat, down the middle of the chicken piece, so that it stays in place during grilling.
6. Brush the chicken with the reserved marinade.
7. Place a grill pan over medium heat in oven and brush butter to it to prevent meat from sticking.
8. Grill the Chicken Satays for 3 to 4 minutes on each side until nicely cooked.
9. Serve satays on a platter accompanied by a small bowl of peanut sauce and salad of your choice.

* If u don't have an oven, then.....

1. Follow the first six steps.
2. Place a shallow pan on the gas over low heat & melt a spoon of butter.
3. Shallow fry the chicken satays till light brown on both sides. Fry only 5 at a time.
4. Serve with Peanut Sauce and salad.

PEANUT SAUCE :

25 gm Maggie coconut milk powder
1/4 cup peanuts
salt
honey
curry powder
1 garlic ( optional )

Method :

1. Soak the peanuts in water for an hour. Remove the skin.
2. Take a small blender & combine all the sauce ingredients. Add drops of water as required.
3. Before serving heat in the micro wave. ( Leftover sauce can be used 2 spread on bread.)
or
Bring the ground paste to boil over low heat stirring constantly. Simmer till sauce thickens.

MODAK ( Steamed Dumplings )

Modak is a traditional sweet with jaggery-coconut filling. First the cover is made, then stuffed with this filling and steamed. This can be a little tricky to make. A must during the festival of Ganesh Chaturthi. These yummy dumplings are Lord Ganesha's favourite!

‌Procedure for outer cover :

Take a heavy bottomed vessel with a lid. Add water in that vessel. Boil water & add salt and oil.

When water starts boiling, lower the flame and slowly add rice flour. Please do not heap all the flour at once.

As you add flour, start mixing vigorously with a ladle. Once all the flour is done, keep mixing well till you see a smooth well mixed mixture.

Now close the lid and take the pot off the flame. Let the covered pot cool down for 15 minutes or so. Dont let it get cold. Only just enough to enable you to handle the dough. Dip your hands in water and quickly mix the dough. But make sure you don't use too much water. Grease your hands with Ghee and start kneading the dough. The idea is to make it pliable – into a smooth consistency like that of chapathi dough.

‌Making the Modak:

For making the Modak divide the dough into 20 balls and the stuffing into equal size of 20 balls.

You can make these easily using your palms. Grease your palms well. Take one outer ball, gently press in the middle getting it in shape of bowl, with the sides being thinner than the center.

Fill with stuffing.

Gather the sides towards the center gently and seal well.

‌I used my idly cooker to steam the Modak. Grease the plates with oil and place the Modak over it. Just as you do the regular Idli steaming, fill the bottom with water and put it on the stove.This takes about 15 - 20 mins to get cooked. Take the steamer off the vessel and let it sit for 5 minutes before removing Modak from steamer.

‌Ingredients :

For the Cover

1/2 kg rice flour
2 1/2 cups water
salt to taste
2 tbsp vegetable oil

For the Jaggery Coconut filling:

1 freshly grated coconut
400 gm Jaggery, powdered
cardamom powder

To make filling:

Add jaggery, coconut, cardamom into a bowl. Mix well and set aside.

Procedure for outer cover :

1. Take a heavy bottomed vessel with a lid. Add water in that vessel. Boil water & add salt and oil.
2. When water starts boiling, lower the flame and slowly add rice flour. Please do not heap all the flour at once.
3. As you add flour, start mixing vigorously with a ladle. Once all the flour is done, keep mixing well till you see a smooth well mixed mixture.
4. Now close the lid and take the pot off the flame. Let the covered pot cool down for 15 minutes or so. Dont let it get cold. Only just enough to enable you to handle the dough. Dip your hands in water and quickly mix the dough. But make sure you don't use too much water. Grease your hands with Ghee and start kneading the dough. The idea is to make it pliable – into a smooth consistency like that of chapathi dough.

Making the Modak :

1. For making the Modak divide the dough into 20 round balls and the stuffing into equal size of 20 balls.
2. You can make these easily using your palms.Grease your palms well. Take one outer ball, gently press in the middle getting it in shape of bowl, with the sides being thinner than the center, fill with stuffing, gather the sides towards the center gently and seal well.
3. Continue making till you are done with the rest.
4. I used my idly cooker to steam the Modak. Grease the plates with oil and place the Modak over it. Fill the bottom with water and steam as you do the regular Idli steaming.
5. Put the idli cooker on the stove.
6. This takes about 15 - 20 mins to get cooked.
7. Take the vessel from the stove and let it sit for 5 minutes before removing Modak from steamer.