Using a bread maker, place the following ingredients in order, in bread pan:
1½ cups rice milk
4 tablespoons honey
2 teaspoon salt
4 teaspoons softened butter
2 cups white rice flour
1½ cups tapioca flour
1 ½ cups potatoes starch flour
1½ teaspoon dry active yeast
Select dough setting and start. After the first kneading time, remove pan and pour dough into two greased bread pans. Let rise in warm oven for 45 minutes to 1 hour. Bake at 350oF for 20 minutes, or until your knife comes out clean.
Lemon Poppy Seed Loaf
In a large bowl, mix the following ingredients:
1¼ cups white rice flour
1 tablespoon poppy seeds
2 teaspoons baking powder
In another large bowl, cream together until fluffy:
½ cup raw sugar
1/3 cup softened butter
1 grated lemon rind
3 tablespoons lemon juice from the same lemon
1/3 cup plain rice milk
Add dry ingredients to wet until just combined. Pour into a greased loaf pan. Bake at 350oF for 40 minutes or until knife comes out clean or toothpick
While your loaf is baking, stir together:
1/8 cup raw sugar
2 tablespoons lemon juice (from the same lemon as above)
Let lemon loaf sit for at least 10 minutes before attempting too remove it from the loaf pan. Poke holes into the baked loaf with a toothpick and pour glaze over the top.
Makes 8 round flatbreads
1 cup unbleached all-purpose flour
1 cup chapatti flour (atta), or ½ cup whole wheat flour and ½ cup unbleached all purpose flour
1 teaspoon sugar
1 teaspoon ground fennel
½ teaspoon salt
2 day-old bread slices, soaked in ½ cup warm milk
6 tablespoon plain yogurt
Melted desi ghee or unsalted butter, for brushing
In a food processor, combine the all-purpose flour, chapatti flour, sugar, fennel and salt and pulse a few times to mix. Add the bread with the milk and pulse until crumbly. With the machine running, gradually add the yogurt through the feed tube in a steady stream. Process until the dough comes together into a ball and begins to clean the sides of the bowl. Avoid overprocessing.
Place the dough on a work surface. Lightly coat your hands with oil and knead well for 6 to 8 minutes. The dough should be medium-soft, not stiff or sticky, and hold an impression of your fingertips when pressed it should resemble Play-Doh. From into a smooth ball, cover loosely with a kitchen towel or plastic wrap, and let rest for 30 minutes to an hour.
Place the dough on a floured work surface and knead briefly until smooth. Divide the dough into 8 portions and roll each portion between your hands to form a smooth ball. Put the dough balls on a plate and cover with a kitchen towel to prevent drying.
Heat a tava, griddle, or skillet over medium-high heat until very hot, about 6 minutes. Temperature is important in getting flatbreads to puff; when you can hold your hand over the pan for only about 5 seconds, then it is ready. Reduce the heat to medium.
Place a piece of dough on a floured work surface and roll it out into a 5 to 6 inch, 1/8 inch-thick circle, dusting lightly with flour as necessary. Carefully pick up the flatbread, slap it back and forth to shake off any excess flour, then gently slap it into the pan (make sure there are no creases, or quickly use a spatula to spread it evenly). Cook until it starts to puff in places, then press the unpuffed portions very gently with the back of a spoon or a kitchen towel compressed into a irregular ball and guide the air to puff the roti. (This process should not take more than 1 minute.) Use a spatula to turn over. Thee roti should start to puff; again, press gently and guide the air to the parts that have not puffed so that they will fill with steam, about 30 seconds. Make sure the flatbread is fully cooked, with no raw spots, and turn over again to finish cooking, if necessary. Repeat with the other rounds, adjusting the heat according to your speed; if you’re using a cast-iron pan, the heat will build as you’re rolling the next flatbread, so you’ll likely have to lower the temperature as you work.
Transfer the finished flat breads to a cloth-lined basket. Brush generously with melted desi ghee and serve right away.
Cream of Wheat Uppuma
1 tablespoon corn oil
1 dried red pepper
1 teaspoon lack mustard seeds
1 teaspoon urad dal
¼ cup cinely chopped onions
1 cup quick or regular cream of wheat
½ teaspoon salt
½ teaspoon finely minced fresh ginger
¼ cup minced fresh coriander
1 teaspoon butter or margarine
2 tablespoons roasted cashew halves (optional)
Place corn oil in a skillet over medium heat.
When oil is hot, not smoking add red pepper, mustard seeds, and urad dal
When urad dal turns golden, add chopped onions and cook for 1 minute. Add cream of wheat and stir for a minute. Add salt and ginger.
Add 2 cups of warm water gradually to cream of wheat while stirring. Cover and cook over low heat, stirring frequently for about 2 minutes. Add coriander and butter. Stir well.
Add cashews, if desired, and mix well.
1 cup Parboiled Long-grain Rice
5 cups extra long-grain white rice
1 ½ cups urad dal
1 cup cooked rice
2 teaspoons salt
Soaking: you will need 3 separate bowls for soaking. Soaking takes about 6 hours or overnight. Soak the rice in 4 cups of boiling water. Cover and set aside. Soak extra long-grain rice in enough warm water to cover and set aside. Soak the urad dal in warm water to cover. Cover and set aside.
Grinding: add drained rice to blender with enough water to facilitate grinding (about 1 ½ cups). Grind to a coarse cornmeal-like texture. Transfer ground rice to a tall container.
Drain water and grind long-grain rice, a little at a time, with just enough water to cover rice, which will facilitate the grinding process. Grind to a creamy, coarse cornmeal-like consistency. Add to the above tall container.
Drain water from soaked urad dal and place urad dal in blender. Add just enough water about (1 ½ cups) to facilitate grinding. Grind to a fine smooth paste. Transfer ground dal to the above tall container.
When all the above three ground mixtures are together in the tall container, add slat. With your hand, mix the batters and the slat thoroughly. It is important to use your hand, and not a spoon, because the warmth from the hand will initiate or start the fermentation process of the batter.
Cover the bowl and set aside overnight. Do not use direct heat.
Note: Sometimes, because of cold weather, the batter may not readily ferment. To encourage the batter to ferment, place the tall container in a warmed oven. Just heat oven to 350 degrees for 10 minutes and then turn off the oven. After a 10 to 15 minute wait, the bowl with batter can be placed, still covered, in the oven.
The following morning or about 6 hours later depending upon the outside temperature and humidity, you will notice that the batter has risen in the container and has a foamy appearance. This is fermentation. Sometimes, depending up on the climate, the batter may over ferment and overflow the container. Discard spillage and just use the batter in the container to make idli.
It is important not to stir the batter after fermentation. Make idli with an idli cooker as explained below for about 10 minutes.
Idli Cooker: A special type of vessel that is used to make idlis. It has a bottom pan to hold water and a plate insert with 5 to 7 mold sections, similar in appearance to an egg poacher. A wet cloth is draped over idli plate and the batter is poured into each mold over the seamed cloth. The steamed cloth is necessary to hold the batter from flowing into the water in the bottom vessel. The vessel has a tight cover to steam cook the idlis. Steam cook for 8 to 10 minutes.