Buckwheat flour (kuttu atta) puri

 

 Ingredients

2 cups buckwheat flour or 250 grams kuttu ka atta

½ tsp cumin powder

1 tsp rock salt (edible and food grade) (sendha namak)

1 cup hot boiling water

peanut oil for deep frying, add as required

 

Preparations

To make the dough  Take 2 cups buckwheat flour (or 250 grams kuttu ka atta) in a large mixing bowl or a plate (parat).Add ½ teaspoon cumin powder and 1 teaspoon rock salt (sendha namak).With a spoon mix well.Now add 1 cup hot boiling water.With a spoon mix everything. Cover the pan and keep aside till the mixture cools down.Once the mixture has cooled down, begin to knead it. While kneading add warm water if required. 1 to 2 tablespoons of water can be added.Knead to a smooth dough. The dough should not be sticky. Otherwise you won’t be able to roll the pooris.

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making kuttu ki puri Make small or medium sized balls from the dough. Take a dough ball and spread some oil on both sides. With a rolling pin, roll to a round circle. You can keep the kuttu puris slightly thick, but do not make them thin. Heat oil for deep frying in a kadai or pan. Check the oil by adding a small piece of the dough in it. If it comes up steadily and gradually, the oil is hot enough for the puris to be fried. Then gently slide one puri in the oil. Fry on medium flame. It will come on the surface and also puff up. If the puri does not puff, then gently nudge & press the surface with a slotted spoon, so that the puri puffs up. Fry till you see that oil has stopped sizzling and the kuttu puri looks golden and crisp. Then turn over the puri.  Fry the second side also till it turns crisp and golden. Remove with a slotted spoon. Place them on paper towels to remove excess oil. Similarly fry the rest of puris. Serve kuttu ke atte ki puri hot with vrat ke aloo or dahi arbi or dahi aloo.

 

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Paneer & Makhana Curry with Buckwheat Flour Poori

   

Ingredients 

To grind to a paste:

5 pieces Cashew  

1  Green cardamom

2  Cloves  

1 Bay leaf

1 tsp Cumin seeds  

1/2 tsp Poppy seeds

1/4  Cup Milk

 For curry

200 gm Paneer  

1/2 Cup Makhana or lotus seeds

2 tbsp Ghee  

1/2 tsp Pepper powder

rock salt  to taste

1/4 Cup Milk

3 tbsp Cream

 

For Puri

2 Cups Buckwheat flour  

2  Boiled and peeled potato

Salt  to taste

Ghee/ Oil  for frying

 

Preparations

Grind to paste 

Heat a teaspoon of ghee in a pan and fry up cashew nuts, green cardamom, clove, bay leaf, and cumin seeds. Warm up the milk and soak the fried ingredients along with poppy seeds for about 30 minutes.

Grind them into a fine paste.

 For curry

Cut the paneer into small cubes.

Heat about a couple of tablespoons of ghee.

Fry the lotus seeds till nice and golden. Add in the paneer and sauté well.

Add in the seasonings and mix.

Add the finely ground paste to the lotus seeds and paneer.

Adjust the consistency with milk and cream. The consistency should be just right. Not too thick or not too thin or watery.

For puri:

Mash up the boiled potatoes well.

Add in the flour and the seasoning.

Knead into a tight dough for the poori.

Roll out the puris and fry them in hot ghee.

Serve hot with the curry. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Buckwheat Pancakes with Chia Berry Compote

  

Tips to Remember:

Being gluten-free, a little bit of maida needs to be added as a binding agent to ensure the pancakes don’t break or fall apart. 

 

Ingredients: 

For Pancakes

2 cups buckwheat flour (kuttu)

½ cup maida 

1 whole egg

1/3 cup granulated sugar 

½ cup melted butter 

1 cup milk at room temperature 

½ tsp vanilla extract 

½ tsp baking pdr

3-4 tsp cooking oil

 

For Chia Berry Compote 

1 cup any frozen berries of choice (blueberry, raspberry, strawberry etc.) 

2 tsp lemon juice 

½ cup granulated sugar 

2 tsp chia seeds 

½ cup water 

 

Preparations

Mix the chia seeds in a cup of water and keep it aside. Place a saucepan on medium to low heat, add the frozen berries to the pan and gently stir them till they turn soft and mushy.  

Now add the granulated sugar and cook well until the sugar melts and creates a syrupy texture. Using a spatula gently mash the berries to form a thick compote. Once the mixture thickens, add the lemon juice and mix well, remove from the flame and keep aside. 

To make the buckwheat flour pancakes, take a large size mixing bowl, and add the dry ingredients. Buckwheat flour, maida and baking powder and mix everything well. 

Now add the milk gently and keep stirring to avoid forming lumps. Add enough milk to get a cake batter-like consistency. 

Add the vanilla essence and melted butter and give it a quick stir. 

Take a heavy pan and place it on low heat. Once the pan is hot enough, gently spread some cooking oil over it. Now ladle out some of the pancake batter on the pan. Cover it for a minute until the top of the pancake appears dry. 

Gently flip the pancake to cook on both sides. Cook until both sides are golden. 

Repeat the same process for the remaining batter. 

Stack 2-3 pancakes on a serving plate. Add the swollen chia seeds to the berry compote prepared earlier. 

Pour a dollop of the chia seed and berry compote over the stack of pancakes and enjoy hot. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Falahari Paneer Jalebi

Ingredients:

• 200 g soft and creamy paneer (cottage cheese or chenna)
• 1/4 cup water chestnut flour
• 1 tbsp buckwheat flour
• 1 cup sugar
• 1 cup water
• 1 tsp cardamom powder
• Oil or ghee, for frying

Method:

1. Crumble the paneer and blend it in a grinder to make a smooth paste.
2. Add water chestnut flour and buckwheat flour to the paneer paste and blend again. Transfer the mixture to a bowl and add water to make a thick batter.
3. For the sugar syrup, boil sugar and water together until you achieve a slightly sticky consistency (no need for string consistency).
4. Heat oil or ghee in a pan. Fill a piping bag with the batter and pipe the batter into the hot oil to form jalebis. Fry until golden brown on both sides over low flame.
5. Dip the fried jalebis in warm sugar syrup for 2 minutes. Garnish with silver vark (optional) and sliced pistachios. Serve and enjoy your falahari paneer jalebi!                                                 
   

   https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

    https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

    https://cancersupportindia.blogspot.com  for info on cancer and health related topics

   https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.