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Bhakri is a gluten free flatbread made of rice flour or jowar flour or finger millet flour or pearl millet flour. These are well known as Bhakri in Maharashtra and Rotti in Karnataka. One good thing about Bhakri is that these are oil free. Nutrition wise, you are eating whole grain complex carbohydrates. For a wholesome meal, pair it with a protein rich beans curry. Or a simple coconut chutney tastes great too. Ingredients: Nachni/Ragi/Finger Millet Flour - 1 cup Rice Flour/Tandlacha Peeth - 1/2 cup Water - 1 1/2 cups Salt How to make Nachni chi Bhakri: In a mixing bowl or a big plate, add nachni flour and rice flour. Add salt to taste and mix well. You can make bhakris with just nachni flour as well.  Add 2 cups of water in a pot and bring it to a boil. Turn off the heat and add this boiling water to the bowl. Using a spoon, mix all the ingredients well. When it turns cold enough to handle, knead the dough well and divide into 5 balls. Sprinkle some rice flour ...

Everyone likes to binge on fried goodies once in a while. My favorite ... potato chips.... What if you could make your fried snack slightly nutritious! One way to do it is to try making variety of snacks at home. You might have read about the less oily, Microwave Potato Chips . Let me introduce another homemade savory snack made of Ragi or Nachni or Finger Millet flour. Chakli or Murukku is deep fried, but with the health benefits of gluten free finger millet. Ingredients: Ragi/Nachni/Finger Millet Flour - 1 cup Rice Flour - 1/4 cup Urad Dal/Split Black Gram Flour - 1/4 cup Ghee/Clarified Butter - 1 tbsp. Oil - 1 tbsp. White Sesame Seeds/Til - 1 tsp Carom Seeds/Ajwain/Owa - 1 tsp Red Chili Powder - 1 tsp Sugar - 1 tsp Turmeric/Haldi - 1/4 tsp Salt Oil for frying How to make Nachni Chakli / Ragi Murukku: In a mixing bowl, add ragi flour, rice flour, urad dal flour, sesame seeds, carom seeds, chili powder, turmeric, salt and sugar. Mix well. Add oil and ghee and m...

Some days, I forget to soak rice and dal for our regular breakfast - Idlis and Dosas. At times, cereal works just fine. Other days, I rely on such instant versions of South Indian breakfast items. We love such quick gluten free delicacies for lunch as well. Prep work involves chopping vegetables, but still its far more convenient. Ingredients: Idli Rava - 3/4 cup Urad Dal Flour/Split Black Gram Flour - 1/2 cup Yogurt/Dahi/Curds - 3/4 cup Carrots (finely chopped) - 1/2 cup Bell Pepper (finely chopped) - 1/2 cup Green Onions/Scallions - 1/4 cup Cilantro/Coriander/Kothimbir Leaves - few sprigs Baking Soda - 1/2 tsp Salt Oil How to cook Instant Appe / Paniyaram with vegetables: In a mixing bowl, add carrots, bell peppers, green onions, cilantro, salt and yogurt (preferably slightly sour). Make sure the veggies are very finely chopped, especially carrots. Or you can grate carrots as well. I have used full fat / whole milk yogurt....

In my part of the world, its still snowing. It doesn't feel like spring at all. Hopefully that will change soon. Until we see that sunny bright weather, we are relishing on hearty winter food.... hot soups, grilled sandwiches and all kinds of comfort food. And for teatime snacks, we love crunchy savory goodies, something like Chakli. Today, I am sharing a gluten free  snack, called as Jwari Chakali  in Marathi. Ingredients: Jowar/Sorghum/Jwari/Jola Flour - 1 cup Rice Flour - 1/2 cup Ghee/Clarified Butter - 1 tbsp Corn Starch - 2 tsp White Sesame Seeds/Til - 1 tsp Carom Seeds/Ajwain/Owa - 1 tsp Red Chili Powder - 1 tsp Turmeric/Haldi - 1/8 tsp Sugar - 1 tsp Salt Oil for frying How to make Jwari Chakli / Jowar Murukku: In a mixing bowl, add jowar flour, rice flour, corn starch, sesame seeds, carom seeds, chili powder, turmeric, sugar and salt to taste. Mix all the ingredients well. Add ghee and mix again. Now add water, little at a time and knead to...

When it comes to buying cookware, I am like a kid in a candy store. I love shopping for new kitchenware. But, my minimalistic nature sometimes stops me from picking unnecessary items. I don't like clutter in my kitchen. Anyways, this week I ordered a Danish pan online and here you are reading about a popular South Indian gluten free breakfast - savory mini pancakes called as Paddu or Paniyaram . In Konkani, these soft lentil and rice goodies are known as Appo or Appe . There are many ways of making Appe, both sweet and savory.  For today, lets eat Udid Methi Appe.

Call it Chakali or Murukku or Chakkuli as we say in Konkani, this savory crunchy munchy snack is every one's favorite. One can make Chakali in many ways - with urad dal, roasted dalia (phutane), potato, maida (all purpose flour), rice flour. Of all the versions, I like the combination of rice and potato. Potato makes every snack flavorful. Ingredients: Rice Flour - 1 1/2 cups Boiled Potato (grated) - 1 cup Unsalted Butter or Oil - 3 tsp White Sesame Seeds/Til - 1 tsp Carom Seeds/Ajwain/Owa - 1 tsp Red Chilli Powder - 1 tsp Sugar - 1 tsp Salt Oil for frying How to make Rice Murukku / Chakali: In a mixing bowl, add the grated/mashed boiled potato. Add melted butter, sesame seeds, carom seeds, chilli powder, salt and sugar. Mix all the ingredients well. Lastly, add rice flour and mix well. Now add water, little at a time and knead to make a soft, smooth dough. I added about 1/2 cup water.  Divide the dough into 4 balls. Heat oil for ...

Lentils/Dals are a staple at my place. Add in a few vegetables and it turns into a hearty, complete meal. Any vegetable goes well - green peas, methi or fenugreek leaves, green onions, carrots, cauliflower, leeks. Some also call it as Sabz Daal, when cooked with many vegetables. I like my Daal with the flavor of just one vegetable. For today, lets taste the most nutritious greens, Palak or Spinach. Slurp it like a soup with a dash of lemon or enjoy it with rice. Ingredients: Chopped Palak/Spinach Leaves (tightly packed) - 3 cups Mung Dal/Split Green Gram - 1/2 cup Onion - 1 medium Garlic/Lahsun - 2 big cloves Green Chilies - 4 Cumin/Jeera Powder - 1/2 tsp Coriander/Dhania Powder - 1/2 tsp Aamchur/Dry Mango Powder - 1/2 tsp Turmeric/Haldi - 1/2 tsp Oil - 1 tbsp Salt How to cook Spinach Dal: Wash mung dal well. Add turmeric and cook it with 2 - 3 cups water until soft. You can use any other dal like Toor/Arhar Dal, Masoor Dal or a combination of dals. Use a salad s...

Fresh Fenugreek leaves, also called as Methi, are commonly used in Gujarati Cuisine. As I have mentioned earlier, my family loves Methi. Be it Thepla or a curry or these Muthiyas.  Generally, Gujarati Muthiyas are deep fried. But, I prefer a steamed version, just the way my Mom makes Kothimbir Vadi (Steamed Cilantro Savory Cakes). Today's low calorie gluten free, herbed appetizers are perfect for vegans and vegetarians. Ingredients: Chopped Methi/Fenugreek Leaves (tightly packed) - 2 cups Besan/Chickpea Flour/Gram Flour - 1/2 cup Jowar/Sorghum/Jwari/Jola Flour - 1/2 cup Rice Flour - 2 tbsp Shredded Coconut (fresh or frozen) - about 1/2 cup Green Chilli Paste - 1 tsp Cumin/Jeera Seeds - 1 tsp White Sesame Seeds/Til - 1 1/2 tsp Tamarind/Imli/Chinch Paste - 1 tsp Jaggery/Gud/Gul - 1 tsp Garam Masala - 1/2 tsp Baking Soda - 1/2 tsp Oil for Shallow frying Salt Tempering/Tadka: Sesame Seeds/Til - 2 tsp Oil - 2 tsp How to cook Steamed Meth...

Zucchini is one of the local vegetables, I regularly use in our Indian meals. And parathas are our family favorites. Parathas are always a simple meal to plan and taste great with just achar and yogurt. If not yogurt, a Coconut Chutney goes well with any flatbread. Ingredients: Zucchini - 1 big Mini Bell Pepper (Red) - 1 Green Onions/Scallions - 6 Green Chili Paste - 1/2 tsp Jowar/Sorghum/Jola/Jwari Flour - 1/2 cup Besan/Chickpea Flour/Gram Flour - 1/2 cup Rice Flour - 1/2 cup Black Pepper Powder - 1/2 tsp White Sesame Seeds/Til - 1 1/2 tsp Jaggery/Gud/Gul - 1 tsp Oil - 2 tsp Salt How to make Zucchini Paratha: Grate zucchini. Finely chop bell peppers and green onions. In a big mixing bowl, add zucchini, bell peppers and green onions. Now add green chili paste, sesame seeds, fresh ground black pepper, grated jaggery and salt. Mix all the ingredients well and set it aside for about 30 minutes. If jaggery is not available, use molasses or sugar. For so...

Our morning breakfasts are commonly idlis and dosas - Cucumber Dosa , Oats Masala Dosa , Paan Pole , Dudhe (Pumpkin) Idli and so on. A nutritious breakfast including various types of grains and vegetables, is a good way to start your day. Today's Ragi and Urad Dal dosa is also one of those. My Mother-in-law's South Kanara Dosa Recipe. These gluten free crisp crepes with a curry are perfect for lunch or dinner as well.  Our family favorite is Ragi Masala Dosa , with a simple Coconut Chutney and Potato Bhaji . Ingredients: Ragi/Nachni/Finger Millet Flour - 1/2 cup Urad Dal/Split Black Gram - 1/4 cup Salt Oil How to prepare Ragi Dosa: Soak urad dal in water for 2 - 3 hours. Drain the water and wash the soaked dal well.  Grind urad dal to a fine, smooth paste adding water. In a bowl, add ground urad dal and add ragi flour little at a time. Stir well until ragi flour is mixed well. Add little water if required. Batter consistency is same as any crepe ...

Festivals are all about good food, right? I love both savory snacks and sweets like Rava Ladoo made during Diwali. This year, one of the crunchy snacks I made was Kadboli . Some call this gluten free ring shaped snack as Kodbale .

Dadpe Pohe is a quick and easy Maharashtrian snack made of flattened rice or parched rice or beaten rice. All you need is chopped veggies and your mid morning snack gets ready within 10 minutes. Other than roasting peanuts, no cooking is involved. Ingredients: Patal Pohe/Thin Parched Rice - 2 1/2 cups Onion - 1 medium Tomato - 1 medium Grated Coconut (Fresh or Frozen) - 1 cup Lime/Lemon Juice - 1 tbsp Coriander/Cilantro Leaves - few sprigs Green Chilies/Hirvi Mirchi - 2 Roasted Peanuts/Groundnuts/Shenga - about 1/2 cup Cumin Seeds/Jeera - 1/2 tsp Turmeric/Haldi - 1/4 tsp Sugar - about 1/2 tsp Salt How to make easy Dadpe Pohe: Finely chop onions, tomatoes, green chilies and coriander leaves. In a mixing bowl, add onions, tomatoes, chilies, coconut, cumin seeds, turmeric, salt, sugar and lemon juice. Mix well.  Now add thin parched rice, cilantro and roasted peanuts. Mix all the ingredients well and taste it. Add more lemon j...

Okra is a vegetable, you either love it or hate it. In my family, everyone loves Bhendi. For Okra lovers, one more Indian recipe from my kitchen. I love this Stuffed Okra with Dal Rice and Papad. Ingredients: Okra/Lady's Finger/Bhindi - 300 gms Raw Peanuts - 1/2 cup Sesame/Til Seeds - 1 1/2 tbsp Finely Chopped Onions - 1 1/2 tbsp Coriander Seeds - 1 tbsp Turmeric/Haldi - 1/4 tsp Asafoetida/Hing - 1/4 tsp Cayenne Pepper/Red Chilli Powder - 2 tsp Jaggery or Brown Sugar - 1/2 tsp Tamarind or Aamchur - 1/2 tsp Salt Oil How to cook Indian Stuffed Okra: Wash okra and pat them dry. Let the okra dry for 2 - 3 hours. Slit the okra lengthwise twice, just enough to fill the stuffing.  Roast the peanuts in a pan till they slightly darken in color. Let them cool. Grind roasted peanuts, sesame seeds, coriander seeds, turmeric, cayenne pepper, asafetida, jaggery, tamarind and salt to a fine or slightly coarse powder. To this powder add finely chopped onions and mix. Add few drop...

Uttappa or Uttappam is a South Indian gluten free savory pancake made of lentils and rice. Like an Italian pizza, it can be topped with multiple veggies - onions, tomatoes, green chilies, cilantro. Onions and carrots are my favorite toppings for this delicious pancake. Nowadays, cheese is also added as a topping. Ingredients: Idli Rice or Medium Grain Rice - 1 cup Urad dal/Split Black Gram - 1/3 cup Methi/Fenugreek seeds - 1/4 tsp Cilantro/Coriander Leaves Green Chilies (optional) Onions Carrots Salt Oil How to cook South Indian Uttappam: Soak rice and urad dal separately for 4 - 5 hours. Soak Methi seeds with rice. Wash rice and urad dal. Grind urad dal to a very fine paste and rice slightly coarse, like semolina. Mix ground rice, ground urad dal, salt and ferment it overnight. The batter consistency is thinner than idli batter.  The batter will rise almost to its double after fermentation. Finely chop onions, green chilies, cilantro and c...

Like any Konkani household, I grew up eating Idlis and Dosas. Staying in Mumbai added Marathi delicacies too - Kande Pohe, Dadpe Pohe and so on. While I was in Mangalore, my mother-in-law taught me this special Konkani delicacy.  Tavshe Idli  is a slightly sweet idli made of cucumbers. But you can cook it minus sugar and enjoy with coconut chutney like any regular idli. Take your pick. What I love about this idli is that it does not involve any soaking, grinding, fermentation.