Tag Archives: Gluten Free

Oven roasted Cheppan Kizhangu (Colocasia)

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Ever since childhood days Cheppan kizhangu fry is one of my favorite side dishes. With a crispy outer layer and soft inner layer, Cheppan kizhangu fry is so addictive. When my mom came to visit us, I asked her to prepare this. While she was cooking i was standing behind her and told her to add less oil.  Generally I am the one who tells her to add more oil and make a crispy fry, but oven cooking has influenced me a lot. That day she casually asked if we can bake this. Then I was wondering why had I not tried baking Cheppan kizhangu. Next time when I bought this, I baked it, and was happy with the result. From that day onwards, I started baking for two reasons – less oil, and I need not spend much time in the kitchen

Baked Cheppan Kizhangu fry:

Preparation Time : 10 mins | Cooking Time :  30 mins | Serves : 2

Recipe Category: Side Dish

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Ingredients:

Cheppan Kizhangu (Arbi/Taro Root/Colocasia)– 4 (I used big Arbi)

Chili powder/ Sambar powder – 1/4 tsp (I used sambar powder, Adjust according to your spice level)

Hing – a generous pinch

Salt – as needed

Olive oil – 1 tbsp

Coriander powder – 1/4 tsp

Cumin powder – 1/8 tsp

Turmeric powder – 1/8 tsp

Chickpea flour/ Gram / Besan flour – 2 tsp

Rice flour – 1/2 tsp (optional)

Cooking Spray (I used PAM olive oil spray)

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Method:

  • Wash and cook Arbi. I steamed them for 10 minutes. Cook till they are fork tender. Cool them, peel and cut into pieces (Generally it is cut into circles, but since the arbi I used was big I cut them into cubes)
  • In a bowl, add Arbi, sambar powder, turmeric powder, cumin powder. Coriander powder, rice flour, gram flour olive and salt. Combine well and refrigrate them for 10 minutes
  • Preheat the oven 400 degree fahrenhait
  • Take a baking tray and place aluminum foil. Grease with a cooking spray and spread the marinated Arbi mixture
  • Bake for 20 to 25 minutes, turning the Arbi slices after about 10 minutes

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My Notes:

  • Adjust baking time according to the texture you need for the Arbi

 

Baked Bread Rolls

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In our home both hubby and I like to have Snacks with tea. Though I like deep fried snacks, the calories in them causes some worry! Had half loaf of bread, so thought of trying something with that. I generally bake bread whenever I use them in vegetable biryani, bread upma and other dishes. This time I wanted to keep some stuffing and bake it. Crispy snack is ready, with minimal oil.

Baked Bread Rolls

Preparation time: 5 Minutes | Cooking time:  30 Minutes | Makes : 6 pieces

Category: Snacks

Ingredients:

Bread – 6 slices (I used multi grain wheat bread, but wheat and white bread can also be used)

Oil/Cooking spray – I used PAM olive oil spray to grease and little oil to brush

Potato Masala:

Potato – 2, medium sized

Peas – 2 tbsp

Turmeric powder – a pinch

Fennel(Sombu) powder – a pinch

Ginger garlic paste – 1/2 tsp

Red chilli powder – 1/8 tsp

Garam masala powder – 1/4 tsp

Oil – 1 tsp

Salt – as needed

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Method :

Potato Masala:

  • Cut the potato into half and boil the potatoes (I microwaved them for 7 minutes). Peel the skin and mash them (You can use a fork to mash)

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  • Add 1 tsp of oil to a pan. Add ginger garlic paste and sauté for 30 seconds. Add onions and saute till onions are cooked. Add garam masala, red chilli powder, fennel seed powder, turmeric powder and allow it to cook for a minute. Add mashed potato and peas, and cook covered for 2-3 mins. Switch off and keep the stuffing aside

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Bread Roll:

  • Preheat the oven to 400 degree Fahrenheit
  • Trim the edges of the bread and roll them as thin as you can with a chapathi roller. Add approx 1 tbsp of stuffing in the middle, and seal the edges with little water

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  • Take a baking tray and put parchment paper on top. Use some cooking spray on the paper, and brush little oil on  both sides of bread rolls. Bake for 8-10 mins. Turn over and cook for another 8-10 minutes, till the rolls turn golden brown. Serve it with ketchup/ranch

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My Notes:

  • The timing differs from oven to oven, so keep an eye after 8 minutes
  • You can add ghee to make them rich
  • Any vegetable of your choice can be added in the stuffing
  • Can grill them instead of baking

Bhindi Masala

I had never tried Bhindi Masala at home, but whenever I go to Indian restaurants, I mostly see Bhindi Masala in the buffet menu. Hubby likes Okra very much, so thought of trying this at home. I actually liked this version of Bhindi Masala and started preparing this frequently as a side dish for chappati

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Bhindi Masala

Preparation Time : 10 min | Cooking Time : 30 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Okra – 250 grams

Onion – 1 big, finely chopped

Tomato – 2

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Pav bhaji powder/Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Curd / yogurt – 1 tbsp + 1 tsp

Turmeric powder – 1/8 tsp

Coriander leaves – as needed to garnish

Cinnamon Powder – 1/4 tsp

Salt – as needed

Oil – 2 tsp

Method:

  • Add 1 tsp of oil, spread the oil all through the pan and sauté the okra till they become slightly crispy

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  • Add 1 tsp of oil to another pan. Add ginger garlic paste and sauté for 30 seconds. Add onions and saute till onions are cooked, and add tomato after the onions are cooked.
  • Add garam masala, coriander powder, cumin powder, pav bhaji masala, turmeric powder and allow it to cook for 2-3mins

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  • Add the sautéed okra and salt, cook for 5 minutes. Add curd and mix well, and cook for 3-4 minutes

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My Notes:

  • If you need Bhindi masala as a gravy, add the required amount of water.
  • To get crispy okra, wipe the okra dry before cooking. If you do not have time to wipe it dry, keeping it in the microwave for a minute would help.

Masala Paniyaram

During our childhood days, whenever we get bored of idli/dosa, kuzhi paniyaram  is an immediate alternative Amma prepares with idli/dosa batter. For preparing this dish, Kuzhi paniyaram  stand and left over idli/dosa batter is all that’s needed. I tried savory version. If you don’t have kuzhi paniyaram pan, try frying it in oil to enjoy quick snack 🙂 For a variation you can Aldo check Adai paniyaram

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Masala Paniyaram (Savory Rice Ball):

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Dosa/Idly batter – 2 cups

Idli Podi – 1 tsp

Finely chopped Onion – 1

Grated Carrots – 2

Hing – a generous pinch

Curry leaves – few, roughly chopped

Ginger – 1/8 tsp (optional)

Coriander leaves – Handful

Oil – to cook

Method

  • Add onion, carrot, Idli podi, coriander leaves, curry leaves, hing and ginger to the Idli batter

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  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side

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  • After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done

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  • Serve with any chutney

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My Notes:

  • Green chilli can be used instead of Idli podi
  • Can add 2 tbsp of wheat flour for a soft texture

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Idli

Vegetable Waffle Dosai