Tuesday, August 13, 2019

Aloo Nachini Roti - Potato Fingermillet Flatbread #BreadBakers

   For this August Bread Bakers Challenge , the theme chosen was gluten free breads may be yeasted / non yeasted by Stacy of Food Lust People Love.

 I used Fingermillet flour to make Aloo Nachini Roti. It translates to potato fingermillet Flatbread.  Fingermillet is rich in calcium and is commonly given to pregnant and lactating mothers.

 Fingermillet porridge is commonly given to babies in India while in the weaning phase.

 There are many Indian recipes using this healthy millet. Here , I am sharing the recipe of a flatbread with fingermillet.

Requirements :

2 cup finger millet flour
Half cup warm water

2 tbs Rice flour
1 cup mashed potato
1 onion finely chopped 
2 green chilli chopped 
Salt to taste 
2 tbs Chopped coriander leaves
Vegetable oil as required



In a bowl , add the fingermillet flour , rice flour , salt and mix well.

Add the chopped onion , green chilli , coriander leaves and mix well .

Now , add the mashed potato and mix well. 

Sprinkle little warm water at a time and mix the dough with a wooden spatula. Don't add half cup of water at one time. The dough must be in cookie consistency.

Let the dough rest for ten minutes.

Heat a tawa / griddle on medium heat.

Apply oil to your hands and take a small portion of dough and flatten with your hand or use a wooden roller.

Cook the fingermillet roti on the heat tawa on medium flame.

Turn to other side after five minutes and brush little oil on top side.

Aloo Nachini Roti is ready to serve .

Serve with curd or pickle of your choice.

I served with Homemade SouthIndian Mango Pickle.

Note : 

Use a glove  if you don't want the dough to stick in your hands .

Traditionally , the roti are cooked on a tawa placed on a wood fired stove . They will place a ball of dough on the hot tawa and flatten with the wet hand to avoid heat.

    from Sara's Tasty Buds
    from All That's Left Are The Crumbs
    from Karen's Kitchen Stories
  • Coconut Biscuits from Simply Inspired Meals
  • from A Messy Kitchen
  • Gluten Free Pizza Crust from What Smells So Good?
  • from Sizzling Tastebuds
    from Gayathri's Cook Spot
    from Sneha's Recipe

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. http://www.foodlustpeoplelove.com/p/breadbakers.html We take turns hosting each month and choosing the theme/ingredient.


    Saturday, August 10, 2019

    Marrallo - Puerto Rican Coconut Candy #EattheWorld

     For  this August 2019 Eat the world Recipe challenge , the country we are cooking are Puerto Rico, a south American country. I had heard the name of the country but didn't know about its cuisine.

     I came through many recipes and decided to make this coconut candy bar. Its simple with less ingredients. I used freshly grated coconut . You can use dessicated coconut for this recipe .

        Marrallo is a coconut and brown sugar candy cooked on a medium flame and cut into cubes.
        Mampostial is the another name for Marrallo. This is a coconut candy of Puerto Rica. The people of Puerto Rico also call it as Malrayo. Its consistency is soft and chewy coconut candy with sugarcane molasses.

       In Southern India , we make a similar coconut candy known as Thengai Burfi with white sugar and adding cardamom powder for flavour.

    Requirements :
    2 cup shredded coconut 
    2 cup brown sugar
    2 tbs white sesame seeds 
    1 tbs Unsalted Butter (Optional)

    Method :
    Dry roast the sesame seeds for a minute on medium flame.
    In a pan , add the ingredients and cook over medium heat and stir continuously.
    Take care and stir continuously to avoid burning.
    When the mixture thickens , pour the mixture to a greased tin and flatten with a wooden spatula.
    Let it cool and cut into squares.
    Marrallo is ready to serve.

    Note : 

    Adding freshly grated coconut makes this delicious.
    Adding sesame is optional too.
    Some  add cinnamon powder or Vanilla. I didn't add any of these. The brown sugar itself gives a distinct flavor.

    Check My Past Eat the World Recipe challenge 
    Finland July 2019 - Voisilmapulla-Finnish Butter Eye Buns

    Check out all the wonderful Puerto Rican dishes prepared by fellow
    Eat the World members and share with #eattheworld.
    Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

    Sharanya Palanisshami: Marrallo
    Simply Inspired Meals: Epcot Frozen Torched Cherry Colada
    Culinary Adventures with Camilla: Empanadillas de Carne
    Margaret at Kitchen Frau: Classic Pina Colada Recipe
    House of Nash Eats: Patacones or Tostones (Fried Green Plantains)
    Elizabeth at Literature and Limes : Mango piraguas
    A Day in the Life on the Farm : Pinchos

    Thursday, August 8, 2019

    South Indian Mango Pickle #Improvcooking

            I joined a new Facebook group Improv cooking from this month. Each month two ingredients will be chosen. Any dish can be prepared including those two ingredients.....
      The prepared dish has to be posted on the second Thursday of every month..... For this month August 2019 - Chile and Mango were the two ingredients......

    When I saw the ingredients , I immediately decided to share this south Indian cut Mango pickle. It was a common household pickle in many south Indian homes. Though mango pickle is made throughout India , it differs from region to region.

     In most of the Indian homes , pickling was a common summer ritual. Mango is abundantly available in summer season. This pickle was no cook method of pickling . The mango and salt mixed together will be kept in sun for a week , followed by adding the masala - pickle is ready to be consumed.

    Requirements :

    3 Raw Mango
    1 cup Sesame oil
    1 tsp Mustard seeds
    1 tsp Fenugreek seeds
    4 tbs RedChilli Powder 
    4 tbs Rock salt


     Clean and dry a large mouthed porcelain / Glass jar.
     Wash and pat dry the raw mangoes.
     Cut the mangoes into large cubes and place the mango cubes in the porcelain jar , sprinkle the salt in between the mango pieces like layering.
    Place the jar in direct sunlight for a week.
    Stir the mangoes in between using a wooden spoon.
    The mango pieces will shrink by the time.
    Dry roast the fenugreek seeds and Mustard seeds and blend it to fine powder.
    Add the red chilli powder , ground fenugreek - mustard to the salted mango cubes and mix well.
    Add the organic sesame oil to the mixture and mix well with an wooden spoon.
    Check salt and spice level , if needed can add more.
    You can keep the pickle in sun light for few more days.
    South Indian Mango Pickle is ready to serve.

    We usually consume this pickle with curd rice........

    Note : 

     If you are not able to dry in sunlight , Just spread the cut mango pieces in a cotton cloth and dry in room temperature till the moisture went off.
    Mix all the ingredients and place the jar of pickle in the refrigerator section.

     Improv Cooking Challenge: August 2019  
    Theme - Chilly & Mango
    Chileta Mango suckers by Pandemonium Noshery 
    Grilled Steaks with Mango and Jalapeno byA Day in the Life on the Farm 
    Raw Mango Moong Dal Chutney / Mamidikaya Pesarapappu Pachadi by Sneha's Recipe
    South Indian Mango Pickle by Sara's Tasty Buds