Flour power: 4 recipes with flour alternatives

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Flour power: 4 recipes with flour alternatives

Published: Thu 17 Jan 2019, 11:00 PM

Last updated: Fri 18 Jan 2019, 1:00 AM

RED RICE BROWNIE
Prep time: 10 mins
Bake time: 35 mins
Serves: 4-6
Ingredients
1 cup red rice flour
1 tsp baking powder
Pinch of sea salt
to taste
½ cup cocoa powder
60 gm butter
½ cup brown sugar
½ cup maple syrup
3 oranges
2 tsp orange rind
½ cup walnuts,
roughly chopped
Berries, to serve (optional)
Method
Preheat oven at 180°C.
Sieve red rice flour, baking powder, salt and cocoa together.
Mix butter with brown sugar in a stand mixer, and add maple syrup.
Juice the oranges and discard the seeds.
Add flour mix and orange juice to the butter mixture gradually. Mix well and add sea salt and orange rind. Mix again and add walnuts.
Grease an 8-inch cake loaf with butter and pour the batter into it.
Bake for 30-35 minutes. Use a skewer to poke the centre; if it comes out clean, take the brownie out and cool.
Serve with berries.

ZUCCHINI HANDVO
Prep time: 2-3 hrs
Bake time: 45 mins
Serves: 4-6
Ingredients
1 cup chana dal
2 tbsp moong dal
1 tbsp urad dal
1 tbsp ginger, grated
1 tbsp green chilli,
finely chopped
1 cup boiled rice
1 ½ cup zucchini, grated
1 cup carrot, grated
¼ cup maize flour
½ cup curd
Salt to taste
½ tsp thyme, dried, powdered
1 tbsp Eno salt
2 tbsp oil
1 tbsp sesame seeds
½ tbsp mustard seeds
7-8 curry leaves
Method
Wash lentils 5-6 times and soak for 2-3 hours. Grind lentils coarsely in a blender with ginger and chilli.
Add boiled rice and grind again. Remove from the jar and add to a mixing bowl.
Add grated zucchini, carrot, maize flour and curd. Add salt, thyme powder and Eno salt. Transfer the mix into a round silicon mould.
Preheat the oven at 180°C.
Heat oil and add sesame seeds and mustard seeds; once they begin to crackle, add curry leaves and pour on top of the batter.
Bake for 45 minutes or until done. Remove and slice. Serve with chutney or yoghurt.

CHESTNUT FLOUR FLATBREAD
Prep time: 10 mins
Cook time: 15 mins
Serves: 4
Ingredients
½ cup fenugreek leaves, finely chopped
1 ½ cups chestnut flour
2 tbsp potato flour
1 small potato, boiled, grated
Salt to taste
Oil, for frying
Method
Wash fenugreek leaves twice and add to a mixing bowl.
Add chestnut flour, potato flour, grated potatoes and salt; mix together.
Add a small amount of water to make dough. Cover the dough for 5 minutes to rest.
Heat some oil and make small balls out of the prepared dough.
Dust a flat surface with chestnut flour and roll out the balls using a rolling pin.
Deep-fry till golden brown on all sides.


CURD & CHEESE CUTLETS
Prep time: 1 hr
Cook time: 15 mins
Serves: 4
Ingredients
1 cup hung curd
1 cup cottage
cheese, grated
Salt to taste
2 tbsp roasted
chickpea flour
½ cup peanut flour
2 drops liquid
smoke flavour
½ tsp green chilli,
finely chopped
Oil, as required, for shallow frying

Method
Mix hung curd and cheese together in a mixing bowl.
Add salt, chickpea flour, 1 tbsp peanut flour, liquid smoke and green chilli to the bowl. Mix well and keep the dough to chill for an hour.
Remove the dough from the fridge and grease palms to make cutlets.
Make small flat cutlets from the dough and roll in the peanut flour. Repeat the process for the remaining dough.
Heat oil in a frying pan, and shallow-fry all the cutlets till golden brown on both sides.
Garnish, and serve hot with mint chutney.
 

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