I always envied those who had dietary restrictions. Not sure, why!
Last year when my doctors told me that I can’t have Gluten and some diary products (milk & yogurt) I was dancing in joy. I went to Whole Foods and came back with a car load of Gluten Free Products – Bread, Crackers, Pasta etc. But the real agony started after that.
Gluten Free products (mostly) are bland. I tried and tested 3 breads from Whole Foods and all of them taste awful. However, crackers and lentil pasta were winner. But I can’t live on rice and crackers – I need bread. So I decided to try Corn Tortilla. Have you ever tried Chicken Curry with Corn Tortilla? I did and it just does not taste right.
So I was searching for a Gluten Free Flatbread recipe that goes with my curries.
After speaking with 2016 Masterchef participant Anagha Godbole I realized that Gluten Free flat bread is quite simple actually. It does not require many fancy elements. So I decided to try Sorghum Flour Flatbread which is famously known as Jowar Bhakri.
I tried the recipe with Sweet White Sorghum Flour from Bob’s Red Mill. It did not work out. I worked for 4 hours, did 2 rounds of grocery shopping and cribbed a lot at Instagram. You can read all about that here.
Anyhow, I am stubborn. I did not give up after a failure. I went to store, bought Buckwheat Flour and made flatbread following Pure Vegetarian’s recipe. It was a gluten free success!!
So I decided to write down my steps and notes here so I can come back later and make them again. In this month, I also learnt restaurant style dal fry, aloo gobi & 5 ingredients chicken curry recipe from ma. I decided to write down because she mentioned – I am not teaching you again. (That was just mean)
Buckwheat Flatbread
Makes 10-12 flatbreads
This recipe can be made vegan. Please use water instead of milk and use vegetable oil instead of ghee.
2 cups buckwheat flour (organic)
1/2 cup milk or more
1 tablespoon ghee
1/4 teaspoon Himalayan pink salt, ground (Alternative : Kosher Salt)
1/4 teaspoon ground ajwain, optional
1/4 teaspoon paprika, optional
- In a large mixing bowl mix buckwheat flour, milk and ghee. Knead until it forms a dough.
- Divide the dough into balls and roll each ball into a flat disk. You can use rolling pin, tortilla press or hands to make them flat.
- Heat a cast iron skillet (Alternative : Non Stick Skillet) at medium heat. Heat each flatbread until you see the edges start to brown. It will take take less than a minute. Flip and repeat the procedure for the other side.
- Important: If you have a cooking mesh or gas oven you can do this step otherwise continue to cook the flatbread on the skillet by pressing it with a clean cloth in several places until it forms tiny air pockets.
If you have a gas burner, you can put the breads directly on fire. Otherwise, after step 3 put the flatbread on mace and let it cook until it becomes puffy. Remember to place the mace a inch from the heating source.
5. With metal tong transfer the bread into a cloth and wrap it gently until you make the rest. You should keep this bread wrapped in a clean tea towel inside a warm oven until you serve. If you decide to refrigerate, reheat the bread by wrapping them in wet paper towel and microwave for 30 seconds.
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Two famous Indian curries (GF and V)
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Dal Fry Restaurant Style
2 cups yellow moong dal
1/2 cup green lentil
1/2 cup red lentil
4 cups or more water
1 teaspoon vegetable oil
1 teaspoon ghee
1/2 teaspoon mustard seeds
1/2 teaspoon whole cumin seeds,
1 whole dried red chile
1 small red onion, chopped
1 tablespoon ginger garlic paste or 1 1/2 -inch ginger grated & 4 garlics, crushed
1 teaspoon ground turmeric
1 teaspoon ground chile powder, adjust accordingly
3 roma tomatoes, chopped
1 green chile, chopped (adjust accordingly)
3 curry leaves
1/4 teaspoon asafoetida
1 teaspoon fenugreek leaves, crushed
1 teaspoon garam masala
Juice of 1 lemon
salt
1 tablespoon fresh cilantro, chopped
- In a thick soup pot add yellow, red and green lentil. Add water and bring it to boil. Reduce the heat to medium-low and boil for 20 to 25 minutes or until lentils are cooked through.
- In another big soup pot over high, heat oil and ghee. Add mustard seeds and cook it for a minute or less or until they splutter. Add whole cumin and red chile and cook it for 30 seconds or until they sizzle.
- Reduce the heat to medium-high and add red onion and cook until transparent. Add ginger garlic paste and cook it for a minute. Add turmeric, ground chile powder. Add chopped tomatoes, green chiles, curry leaves and asafoetida.
- Lower the heat to medium-low and cook until tomatoes are soft. Add the cooked lentil. Add crushed fenugreek leaves, lemon juice, garam masala.
- Adjust the salt and take it aside. Garnish with cilantro and serve warm with rice or flatbread.
Aloo Gobi Restaurant Style
I loosely followed this and that recipe
2 1/2 tablespoons vegetable oil
1 cauliflower head, cut into florets
Salt to taste
1 teaspoon ground turmeric
1 teaspoon ground chile powder
3 yukon gold potatoes, peeled and 1 inch size cubed
1 teaspoon whole cumin
1/4 teaspoon asafoetida
1 small red onion, finely chopped
2 roma tomatoes, finely chopped
1 green chile, chopped
1 tablespoon ginger garlic paste or 1 1/2 -inch ginger grated & 4 garlics, crushed
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon dried mango powder (or chat masala)
1/2 cup water
1 teaspoon dried fenugreek leaves, crushed
1 tablespoon fresh cilantro, chopped
- In a non-stick skillet over medium heat, heat 1 tablespoon oil. Add the cauliflower florets, salt, 1/4 teaspoon turmeric and 1/4 teaspoon red chile powder. Cover and cook until cauliflower florets are cooked through. It should not take more than 10 minutes. With a slotted spoon, take it aside.
- In the same non-stick skillet over medium heat, heat another 1 tablespoon oil. Add the potatoes, salt, 1/4 teaspoon turmeric and 1/4 teaspoon red chile powder. Cover and cook until potatoes are cooked through. It should not take more than 8 minutes. With a slotted spoon, take it aside.
- In the same skillet, add rest (1/2 tablespoon) oil. Increase the heat to medium high. Add whole cumin and asafoetida. Cook it for a minute or until cumin starts to splatter. Add chopped onion and cook it for 3-4 minutes or until they start to change color. Lower the heat to medium-low and add tomatoes, green chile, ginger garlic paste and continue to cook for 4 to 5 minutes or until tomatoes are cooked.
- In a small bowl, add rest (1/2 teaspoon) ground turmeric, rest (1/2 teaspoon) ground chile powder, garam masala, ground coriander and dried mango powder. Add a little bit of water to make a thick paste. Add that to the tomato garlic onion mixture and cook it for 6 to 8 minutes or until you see oil is oozing out from the mixture.
- Add fried cauliflower, potatoes, 1/4 cup water and crushed fenugreek leaves. With a wooden spatula mix it thoroughly and cover it. Cook for an additional 3 to 4 minutes or until everything is cooked through.
- Adjust the salt and take it aside. Garnish with cilantro and serve warm with rice or flatbread.
Dry Chicken Curry (GF)
Serves 4
2 pounds bone-in chicken breast, cut into 1 inch size cubes
1/4 cup plain greek yogurt
1 tablespoon ginger-garlic paste or 1 1/2 -inch ginger grated & 4 garlics, crushed
Salt
1 1/2 tablespoon vegetable oil
1/2 green chile, chopped
1/4 teaspoon red chile powder , adjust accordingly
1 teaspoon chicken masala or garam masala
1 tablespoon fresh cilantro, chopped for garnish
- In a mixing bowl, add chicken pieces, green yogurt, ginger-garlic paste, salt, 1/2 tablespoon vegetable oil, red chile powder. Keep it aside for 30 minutes outside to overnight in refrigerator.
- In a deep non-stick skillet over medium heat, heat rest (1 tablespoon) of the oil. Add green chile and cook it for less than a minute. Add marinated meat mixture and chicken masala. Gently mix everything with a wooden spatula. Lower the heat to medium-low and continue to cook there for 20 – 25 minutes or until chicken is cooked through. Consistency will be semi thick to dry.
- Take it off the heat, garnish with cilantro and serve warm with rice or flatbread.
{Chicken Masala can be found in Indian Stores or Amazon (link). Alternatively you can use Garam Masala. I am using Anisa Arif’s homemade Chicken Masala (link).}
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Two Flours I used.
- Organic Buckwheat Flour – Bob’s Red Mill.
- Brown Rice Flour – Bob’s Red Mill.
Absolutely stunning bread – love the recipe.
Photos are beautiful especially the one where you are mixing the dough.
Beautiful pictures….So Delish.. I am going to try the recipes. Thank you so much!!
Beautiful clicks Dolphia. I struggle to make gluten free rotis, they fall apart before they hit the tawa. You made them perfectly. Seeing your pics I’m inspired to give them a try again. Let’s see how I do.
Beautiful picture. dry chicken curry look awesome. i must try at home.