Easy Food Smith

Posts Tagged / Gluten Free Recipe

PUMPKIN & ESPRESSO CHIA PUDDING PARFAIT

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Although I began using chia seeds not long back, they have certainly become a vital and integral part of our diet. The ease with which chia pudding can be made, makes it such a convenient breakfast option especially for hectic weekday mornings. All that one needs to do is soak them at night (or 4 – 5 hours) in milk or any liquid that you wish to use and the next morning, the seeds are all plumped up, ready to be served with toppings! And you get a healthy and gluten free breakfast ready, without any effort. Do incorporate them in your diet coz they are rich in calcium, manganese, magnesium, phosphorus, zinc, potassium, Vit B1 and B2.

Some left over frozen pumpkin puree from the curried quinoa pancakes that I had earlier made, is the reason why I ended up making this parfait. The left-over puree was so little in amount that I could not use it for making bread or muffins. Also, coffee chia pudding had been on my mind since a few weeks and for those regular here would know why. Can’t have a hot cuppa and this is one of the few ways I get my coffee fix. Therefore, this parfait happened instead. Something told me they should pair well together. And I am so happy with the taste and combination of flavors of pumpkin and coffee. Together, they tasted amazing! The robust flavors of coffee hold beautifully against the sweet warm flavors of cinnamon scented pumpkin. Perfect for this weather 🙂

For Pumpkin Chia Pudding

1/3 C Pumpkin Puree (mine was thick home made)

½ C Milk of your choice

2½ tbsp. Chia Seeds

A pinch of Cinnamon

1 – 1½ tsp Agave Nectar (adjust to taste)

For Espress Chia Pudding

½ C brewed Espresso (cooled)

6 tbsp Milk of your choice

5 – 6 tbsp Chia Seeds

4 tbsp Coconut Sugar or any sweetener of your choice

In a bowl, mix together the puree, milk, cinnamon and agave nectar. Stir in the chia seeds and set aside for 10 minutes.

In another bowl, add espresso, milk and sugar. Stir in the chia seeds and set aside for 10 minutes.

(Keep both contents of both bowls separate from each other)

After 15 minutes, stir both the mixtures with a spoon till there are no lumps.

Keep the bowls separately in the refrigerator for 4 – 5 hours or preferably over-night.

In the morning, stir the contents again.

Take glasses or bowls in which you intend to serve the pudding and transfer a few teaspoons of pumpkin chia pudding and top it with espresso chia pudding.

Add toppings of your choice and enjoy! (After I added the toppings, I drizzled over some organic date syrup to seal the deal)

Note: You may want to adjust the amount of chia seeds depending on what kind of milk you are using and what consistency you prefer.

Note: The amount of sugar will depend on how strongly brewed your coffee is. Taste it and adjust accordingly.

Note: I used the following toppings: chopped walnuts, figs (dried, which i had soaked in hot water for a few minutes and then chopped), dried cranberries, cacao nibs, Kitkat bar and coffee flavored biscuits. Absolutely YUM!

Serves – 2 – 3

Thanks for your visit. See you soon again with another exciting recipe!

 

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KHICHU / खिचु (Steamed Rice flour Savory Donuts) – Gluten Free & Vegan

The approx one year that we spent in Dubai went by in a blink of an eye and before we knew it was time to head back home. The first two months there were spent in settling in at a new place and getting used to a new way of life. Yet within that very short span of time, God sent into my life some amazing people. The ways of destiny are amazing. I am not one of those people who make friends easily. But it does not happen often that one comes across people with whom one clicks so well, who are full of positivity, who make us feel good about ourselves, who support us, who accept us the way we are and who make one feel how blessed one is. Sounds unreal, doesn’t it!? I find it indeed incredible that within that short span of time I was blessed with the company of some wonderful friends.

I strongly believe that we don’t meet people by accident. They are meant to cross our path for a reason. They either give us some tough lessons or beautiful memories. Our one year in Dubai was certainly a mixed bag of experiences, as life always is. But I choose to focus all my energy on my blessings and my lovely friends are a significant part of those blessings. It goes without saying that I miss the camaraderie and I cherish the time we spent together as a cohesive group of friends. I carried back home some beautiful memories.

And today’s recipe is one that I learnt from one of those friends.  I love this dish for its simplicity and how easy it is to make it. I am tempted to call them savory donuts however unlike the donuts, they are dense and they are steamed. They taste fab served with chilli oil, jiralu (a kind of spice mix) and achari methi masala (yet another spice mix). The process of making the dough is kind of making a choux pastry but with rice flour (sans eggs) and then shaping it like a donut and steaming it. Though this simple gluten free dish is served as snack but I don’t mind having it for any meal. Here is what you will need,

2 Cups Water

1 C Rice Flour

½ tsp Ajwain (carom seeds)

2 tsp Cumin Seeds

½ – ¾ tsp Salt (adjust to taste)

2 Green Chillies (finely chopped)

Pour enough water in a bowl or pot and place a steamer over it. Allow it to heat.

Meanwhile, in another pot heat 2 cups of water and add ajwain and cumin seeds along with salt & green chillies.

Let the water come to a rolling boil.

Without reducing the heat, quickly dust the rice flour all over the boiling water. (It is imperative that you scatter the flour all over the boiling water) Do NOT stir.

Allow the water to rise up on its own. It will begin to moisten the rice flour within 30 seconds or so.

Using the back of a wooden ladle carefully (so as not to splatter the hot water) and vigorously stir the mix for a minute.

Remove from the heat and decant the mixture in a bowl.

When the dough is hot enough to handle, pinch the dough in 12 balls of equal size.

Make an indent in the centre just as one makes for balushahi or a doughnut. (The idea is not to create a hole through it.)

Transfer these dough balls onto the steamer and steam them for 5 – 7 minutes

Remove the balls from the steamer and serve hot drizzled with chilli oil, jiralu (a kind of spice mix) and achari methi masala.

Incredibly simple, gluten free, healthy and ready in less than 15 minutes!

Note: In case you are unable to find jiralu spice mix, you can easily swap it with chaat masala.

Note: You can add half a teaspoon very finely chopped ginger to it.

Yields – 12 in number

Thanks for visiting and see you soon again with another exciting recipe!

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RODU / रोड़ु (Himachali Coconut Mawa Laddu) – GF

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HAPPY JANAMASHTAMI AND A HAPPY INDEPENDENCE DAY!!

It will be India’s 70th Independence Day on 15th August this year. And sorry to disappoint you in case you were looking forward to me posting some tricolour dish to celebrate it. Bloggers have over the year posted tricolored curry, rice, cake, cookies, rasgullas and what not. So basically nothing much is left to present the Indian tri-colour in the culinary world I think 😛 Okay, I am kidding 😀

India is all about its diversity; diversity in landscape, in food, in religion/ beliefs, culture, language, seasons, traditions and so much more. And I feel so blessed to be born in a family where this diversity is celebrated so beautifully. I was born in a Punjabi family. But in my family, I have close cousins married to Sindhi, Sikh, Muslim, Kashmiri, Parsi, Maharashtrian & Bengali. Oh yes, there is an Aunt who is a Christian and another who is from Himachal, not to forget that I am married to a Bihari. It is so wonderful that we get to celebrate the diversity of our great nation throughout the year on some occasion or the other.

Therefore, I am today sharing these Coconut Mawa Laddus called RODU from the northern hilly state of Himachal. These laddus are a taste of my childhood, one that I grew up eating and loving. These were my absolute favourite then. I hope you try them in your kitchen and enjoy them as much.

500 grams Khopa (whole dehydrated coconut)

250 grams Chhuhara (dried dates/ dry khajoor)

125 grams Almonds

125 grams Cashewnuts

500 grams Mawa (Khoya)

250 grams Sugar

1 tsp Cardamom Powder

1 Black Cardamom (seeds only, ground)

½ tsp Cinnamon Powder

½ tsp Mace powder

¼ tsp pinch Nutmeg powder

1 Scant C Water (i.e. more than 3/4 cup but less than 1 Cup)

Mix all the spices together in a small bowl. Set aside.

Grate the coconut. Set aside.

Deseed chhuhara and finely chop. If you find it difficult to chop them (since they can be sometimes really dry), bash them in mortar and pestle and then it is easier to handle them and chop them. Set aside.

Chop the nuts. (I lightly dry roasted the nuts before chopping them). Set them aside.

(I find the prep work a tad long and tiring, so I prep the ingredients a day before and store them in an air tight container and continue with the cooking process the next day)

In a heavy bottom wok (kadahi) roast the mawa on low heat till it changes to colour to a deeper shade (little more than golden) and becomes aromatic. (Took me approximately 20 minutes but the time will depend on the quality of mawa being used) Be carefully to not dry it out. Remove from the wok and set aside.

In a deep and big wok/ kadahi or pan/ pot, add water and make sugar syrup with one thread consistency. Once the desired consistency is achieved, remove the kadahi from heat. Stir in the spices and add roasted mawa. Swiftly but carefully mix the mawa in the hot syrup and ensure there are no lumps.

Add all other ingredients and by now the temperature of the syrupy mawa is pretty much easy to handle. (I used my hands to mix in all ingredients together.) Mix everything well and start making laddus the size of a walnut.

Press the mixture in your hands by pressing it between your palm and fingers, make round shape and then roll between your palms of both hands to make a perfect round. Keep the laddus on a plate covered with cling wrap or greased with ghee.

The laddus stay well for over a week in the northern Indian winters but I suggest you store it in fridge to avoid them from getting spoilt.

Feel free to halve the recipe since this quantity yields a huge batch.

Yield – 46 Laddus

Note: The sugar can be swapped with jaggery. (You can use approximately 350 grams Jaggery)

Thanks for visiting and see you soon again with another exciting recipe!

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