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2013-07-24

Whole red-rice recipes






Whole-rice and black-gram masala-dosa (like a pancake)

Ingredients:

Dry ingredients

            ½ cup whole red-rice
            ½ cup black-gram
            1” piece dry ginger
            1 tsp jeera seeds (cumin)
            ¼ tsp Kashmiri-red-chilli-powder
            ½ tsp salt
            ¼ cup garlic cloves

Wet ingredients:

            ½ cup water

Utensils required: 

            Measuring bowl.
            Dry-grinder, with the option of liquid added later
            Non-stick frying-pan with a lid cover
            Gas stove for heat
            Plate for serving
           

Method:

1.1.1. Place the non-stick frying-pan on a low fire to pre-heat.
1.1.2.     Measure out the black gram.  Put in the mixie and grind to a powder.
1.1.3.     Open the top and add in the whole red-rice.  Grind together to a powder.
1.1.4.     Pound the dry-ginger piece to make it malleable. 
1.1.4.1.         Add the dry-ginger to the mixie mixture and grind to a powder.
1.1.5.     Add the jeera seeds and grind to a powder.
1.1.6.     Measure out the water. 
1.1.6.1.         To the water add the baking-soda, the salt, the Kashmiri-red-chilli and the whole garlic cloves.
1.1.6.2.        Add the water mixture to the dry ingredients in the mixie.
1.1.6.3.        Grind till the garlic cloves are ground.
1.1.7.     Pour two spoons of oil into the frying-pan.  Swivel to coat the base.
1.1.8.     Pour in the mixture from the mixie.
1.1.9.     Cover and let it cook on slow heat, till done, about 10 – 15 minutes.
Remove and serve with chicken curry.

2013-07-23

Chocolate cake






Chocolate cake

Ingredients:

o   1 cup Room-temperature soft Butter
o   2 cups Sugar
o   1 cup Eggs (5 eggs)
o   1 tsp Cream of tartar

Dry-ingredients:

o   2 cups Whole-wheat flour
o   ½ tsp Baking powder
o   ½ tsp Baking soda
o   1 cup Cocoa powder
o   Salt to taste, about ½ tsp.

Wet ingredients:

1 cup Cream-curd .   (Cream with curd-culture after some time becomes cream-curd).
Plain yoghurt if necessary
1 tbsp Water to mix the baking-powder and baking-soda in before adding to the curd mixture.

Method

o   Whisk the butter with powdered-sugar.  Let it stand.
o   Crack all the eggs into a bowl.  Add the cream-of-tartar powder.  Let it stand. 
o   Switch on the oven to preheat to the required temperature –  350F.
o   Mix the baking-powder and baking-soda in a little water and mix that into the curd (yoghurt).
o   Sift the dry-ingredients together.
o   Grease the cake-tin generously with butter.  Then put in a cup of the sifted-dry-ingredients and swivel the cake-tin so that the greased inner surface is floured.  Tip the excess flour back with the rest of the sifted ingredients.
o   Whisk the butter and powdered-sugar again till soft-peaks form.
o   Add the eggs approximately one by one to the butter-sugar mixture, whisking after each addition.
o   Whisk the mixture well till well-defined peaks form.
o   Add some of sifted-dry-ingredients and then some of the cream-yogurt.  Repeat this, alternating the sifted-dry-ingredients with the cream-yogurt till they are completely added.  Add a little plain yoghurt if the batter is not loose enough.  Or red-wine!
o   Pour into the greased and floured cake-tin, making sure the edges are battered.
o   Open the oven and slip the filled cake-tin onto the top-shelf of the oven.  Close the oven door gently.
o   Let the cake bake for 20 – 35 minutes till the wonderful aroma arises.
o   Gently open the oven door, being careful of air draughts and carefully slide the cake-tin out and onto a hot-safe surface.  Let it cool.
o   Frost as desired.
o   Serve.

Notes


·         Be careful with the hot cake.  It’s rising so it should cook in a stationary atmosphere.  And cool in a stationary atmosphere.

2013-07-19

Whole-wheat chappathi (unleavened bread)






Whole-wheat chappathi (unleavened bread)

Dry ingredients:

                1 cup whole-wheat flour (fine)
                1 cup home-ground whole-wheat (coarse)
                Salt to taste

Wet ingredients:

                1 cup water.

Utensils required:

                Roti-maker (like an electric waffle-iron)
                Mixing-bowl
                Measuring-cup
                Mixing spoon.
                Tongs to open and close the lid of the roti-maker
                Wooden spatula to slide the rotis off the hot roti-maker surface.
                Plate to place the rotis on.

Method :

1.1.1. Switch on the roti-maker.
1.1.2.Mix the salt into the water.
1.1.3. Mix the salty-water into the mixed whole-wheats.
1.1.4.Mix with a spoon.
1.1.5. Shape into flat circular balls immediately and flatten slightly.
1.1.6.Make a roti.
1.1.6.1.              Place each flattened ball toward the back of the roti-maker.
1.1.6.2.             Press the lid down, being careful to use tongs to open the lid and to close the lid, so that the steam does not reach the hand.
1.1.6.3.              Press till the dough flattens out to the edge of the roti-maker.  Release before it is pressed out.
1.1.6.4.             Let it cook for about 15 – 30 seconds.
1.1.6.5.              Using the tongs, lift the lid.
1.1.6.6.             Using the wooden-spatula, slide the roti out onto the waiting plate.
1.1.7. Repeat with each flattened ball.

1.1.8.Switch off the roti-maker when done.





Whole-wheat ginger crumble






Whole-wheat ginger crumble

Ingredients:

Dry ingredients:

                2 cups whole-wheat berries
                ½ cup dried-ginger-root pieces
                2 cups sugar
                ¾ tsp baking soda
                ½ tsp salt

Wet ingredients

                1 cup butter, softened to room-temperature
                2 cups water.

Utensils:

                Dry-grinder mixie
                Bowl to hold the ground whole-wheat and dried-ginger
                Water-bowl to mix the water, baking-soda and salt
                Whisking-bowl to prepared the batter
                Large baking pan to pour the batter in.
                Egg-beater hand-mixie, 
                Oven

Method:

1.1.1.   Switch on the oven to 200⁰C.
1.1.2. Pour 2 cups whole-wheat into the dry-grinding mixie.
1.1.2.1.              Add the dried-gringer-root pieces.
1.1.2.2.              Switch on the mixie and grind till it is a powder or granulated for a “fibre” feel.
1.1.2.3.              Move temporarily into a bowl.
1.1.3. Pour 2 cups of sugar into the dry grinder.
1.1.3.1.              Grind to a powder
1.1.4.  Put the softened butter into the whisking-bowl.  Or when cold, put the butter into the bowl and then wait till it reaches room temperature.  This way, less butter is left on the paper.  But otherwise the butter paper can be used to grease the baking pan.
1.1.4.1.1.                     Butter the baking-pan with the butter’s paper, or with some of the butter.
1.1.4.2.              Whisk till slightly frothy.
1.1.4.3.              Add in the powdered sugar.
1.1.4.4.              Whisk again, till mixed into small balls.
1.1.5.   Measure out 2 cups of water into the water-bowl.
1.1.5.1.              Add the baking soda and salt and mix to dissolve completely.
1.1.6. To the butter-and-powdered-sugar in the whisking-bowl, add some of the water mixture.  Whisk.
1.1.7. Add some of the whole-wheat-and-ginger powder to the whisking-bowl.  Whisk.
1.1.8. Again, add some of the water-mixture.  Whisk.
1.1.9. Add the whole-wheat-and-ginger-powder to the whisking bowl.  Whisk.
1.1.10.    Repeat adding the wet-ingredients and the dry-ingredients alternately till both are completely added.
1.1.11.    Pour into the greased baking pan.
1.1.12.    Slide onto the top shelf of the pre-heated oven.
1.1.13.    Bake for 10 – 15 minutes at 200⁰C, then reduce the heat to 100⁰C and let the whole-wheat-coarse-flour soak in the liquid.
Remove and serve with fresh cream.