Comments on: Uthappam Cheese Flatbread http://www.bookofyum.com/blog/uthappam-cheese-flatbread-385.html Yummy Adventures in Gluten Free Cuisine Tue, 07 Feb 2012 05:33:37 +0000 http://wordpress.org/?v=abc hourly 1 By: Book of Yum - Blog http://www.bookofyum.com/blog/uthappam-cheese-flatbread-385.html/comment-page-1#comment-2094 Book of Yum - Blog Thu, 06 Sep 2007 19:50:44 +0000 http://www.bookofyum.com/blog/?p=385#comment-2094 [...] I was ecstatic when I realized that South India had many naturally gluten free offerings. First I tried the buttery, crisp dosa crepes filled with an assortment of fillings like masala potato filling. After my success with the dosa, I tried the other offerings like idli and uppatham. I was so crazy about dosa that I ended up rarely ordering the steamed idli rice cakes, as I found them a bit plain. However, on another message board I’m on I read about stuffed idli with a flavorful filling like tomato chutney steamed inside the disc. I was intrigued, so I gave idli another shot using some premade fermented idli batter from a local indian market in Mountain View, California. I was thrilled to find that these stuffed idli were delicious, especially served with spicy sambar soup and a homemade Cashew Nut Chutney, a mint chutney, or a coconut green chili chutney. It was easy to make the idli using my idli mold that I had bought at the City Market in Bangalore, India, but you could also use an egg poacher for larger idli. I put the mold with idli batter, Trader Joe’s tomato chutney, and more idli batter covering the filling, into a steamer basket in a large soup pot and steamed the idli for around 12 minutes. Then I carefully placed them on a wire rack to cool and enjoyed these tasty snacks with sambar and chutney. Even DH, who sometimes find Indian food too spicy for his taste, gobbled them up. They were terrific reheated briefly in the microwave as a little snack, too. After having such good success with premade idli batter, and a few experiments with powdered idli batter, I was eager to try making idli from scratch. After consulting an expert on all things fermented on the Yahoo Vegetarian GF board, I set out on my first experiment. [...] [...] I was ecstatic when I realized that South India had many naturally gluten free offerings. First I tried the buttery, crisp dosa crepes filled with an assortment of fillings like masala potato filling. After my success with the dosa, I tried the other offerings like idli and uppatham. I was so crazy about dosa that I ended up rarely ordering the steamed idli rice cakes, as I found them a bit plain. However, on another message board I’m on I read about stuffed idli with a flavorful filling like tomato chutney steamed inside the disc. I was intrigued, so I gave idli another shot using some premade fermented idli batter from a local indian market in Mountain View, California. I was thrilled to find that these stuffed idli were delicious, especially served with spicy sambar soup and a homemade Cashew Nut Chutney, a mint chutney, or a coconut green chili chutney. It was easy to make the idli using my idli mold that I had bought at the City Market in Bangalore, India, but you could also use an egg poacher for larger idli. I put the mold with idli batter, Trader Joe’s tomato chutney, and more idli batter covering the filling, into a steamer basket in a large soup pot and steamed the idli for around 12 minutes. Then I carefully placed them on a wire rack to cool and enjoyed these tasty snacks with sambar and chutney. Even DH, who sometimes find Indian food too spicy for his taste, gobbled them up. They were terrific reheated briefly in the microwave as a little snack, too. After having such good success with premade idli batter, and a few experiments with powdered idli batter, I was eager to try making idli from scratch. After consulting an expert on all things fermented on the Yahoo Vegetarian GF board, I set out on my first experiment. [...]

]]> By: Pushpa http://www.bookofyum.com/blog/uthappam-cheese-flatbread-385.html/comment-page-1#comment-516 Pushpa Tue, 29 May 2007 08:54:12 +0000 http://www.bookofyum.com/blog/?p=385#comment-516 Hi.. Can you mail me your email address i want to foward a pdf of recipes.. anyways.. i am giving one of the recipes here.. try this and let me know if you liked it.. Gobi Manchurian INGREDIENTS: 7 1 medium. cauliflower clean and broken into big florettes. 1 small bunch spring onoin finely chopped 2 tsp. ginger finely chopped 1 tsp. garlic finely chopped 1/4 cup plain flour 3 tbsp. cornflour 1/4 tsp. red chilli powder 2 red chillies, dry 3 tbsp. oil 1 1/2 cups water 1 tbsp. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice. Variations: Dry manchurian can be made by omitting the gravy. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh Hi..

Can you mail me your email address i want to foward a pdf of recipes.. anyways.. i am giving one of the recipes here.. try this and let me know if you liked it..

Gobi Manchurian
INGREDIENTS:
7

1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

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