Rice flour flat bread with kale.

This is a gluten free flat bread. I used only rice flour. Rice flour does not have the elasticity that the all purpose flour has. The gluten in the all purpose flour gives its elasticity. When you roll a rice flour dough into a flat bread, it will fall apart. Often people mix corn starch or tapioca starch with rice flour to give it some binding capacity, so that a flat bread will hold together. Instead of using corn starch or potato starch, I used flax seed paste as a binding agent. It worked well.

Rice flour flat bread with kale.

                                   Recipe Summary
                                              For
                       Rice flour flat bread with kale

Preparation time:30 minutes
Cooking time:6 minutes per bread

Serves: 4

1. Grind the flax seed into powder in a coffee mill. For two tablespoon of flax seed add 5 tablespoon of hot water and mix well into a thick paste. Let it rest for 10 minutes.

Rice flour flat bread with kale

2. In a medium size bowl, add 4 cps rice flour. Add 1 tsp salt and mix well.

3. Add flax seed paste and one tablespoon of vegetable oil and mix well. Vegetable oil will make the dough a little pliable.

4. Add 150 grams kale, finely chopped in a food processor; 1 onion, finely chopped in a food processor; and 1 green chili, finely chopped. And mix well to spread all ingredients to spread evenly.

5. We will make a hot water dough. Normally you will need 4 cups of water for 4 cups of flour. But for this recipe only two cups of water is necessary because of the moisture from kale and onion in the flour.  So add hot water little by little till you get a medium hard dough.

6. Make the dough into a ball and let it rest for 20 minutes.

Ingredients

7. Make small balls of dough. The size will depend on the size of flat bread you desire. A golf ball size would be a suitable size.

Flax seeds

8. You can flatten the ball on a board and use a roller pin to roll the flat bread. 

9. Moisten a kitchen paper towel with oil and wipe a skillet or a griddle to give it a light oil coating.

The sandwich made with flat bread 

10.Heat the skillet or a griddle and put the flat bread. Cook three minutes on each side.

11. Cook all the flat breads.




12. The flat breads are ready. I served them with snake gourd stir-fry. You can just eat it on its own .It is soft and tasty.It is ideal for breakfast or as a snack. I served the snake gourd  fry as a filling to make a sandwich with the flat bread. It was very nice.



Rice flour flat bread with kale is ready.
                               

                    
                             Recipe follows in detail with pictures.

Preparation time:30 minutes
Cooking time:6 minutes per bread
Serves: 4

Ingredients

Main

150 grams kale, finely chopped in a food processor

4 cups rice Flour
Others

1 onion, finely chopped in a food processor

1 green chili, finely chopped

2 tbsp flax seed

1 tsp salt (or to taste)

4 cups hot water

3 tbsp vegetable oil

Ingredients for Rice flour flat bread with kale.

Preparation

Grind the flax seed into powder in a coffee mill. For two tablespoon of flax seed add 5 tablespoon of hot water and mix well into a thick paste. Let it rest for 10 minutes.

Flax seeds

Method

In a medium size bowl, add the rice flour. Add salt and mix well.

Add flax seed paste and one tablespoon of vegetable oil and mix well. Vegetable oil will make the dough a little pliable.

Add kale, onion and green chili. And mix well to spread all ingredients to spread evenly.

We will make a hot water dough. Normally you will need 4 cups of water for 4 cups of flour. But for this recipe only two cups of water is necessary because of the moisture from kale and onion in the flour.

Dough

So add hot water little by little till you get a medium hard dough.

Make the dough into a ball and let it rest for 20 minutes.

Make small balls of dough. The size will depend on the size of flat bread you desire. A golf ball size would be a suitable size.

Small balls

.

You can flatten the ball on a board and use a roller pin to roll the flat bread. I smeared both palms with vegetable oil and pressed the ball between my two palms until it formed a flat bread. I extended the diameter by pressing with my fingers on all sides. I wanted the flat bread to be thick because I was afraid that a thin bread might break during handling. A thin bread will cook faster and will be crispy. Thick bread will be softer.

Flattened bread

Moisten a kitchen paper towel with oil and wipe a skillet or a griddle to give it a light oil coating.

Heat the skillet or a griddle and put the flat bread on it. Cook for three minutes on each side.

I was able to cook 3 flat breads at a time on my cast iron griddle.

Cook all the flat breads.

Bread on the griddle

The flat breads are ready. I served them with snake gourd stir-fry. You can just eat it on its own. It is soft and tasty.It is ideal for breakfast or as a snack.

I served the snake gourd  fry as a filling to make a sandwich with the flat bread. It was very nice.

The sandwich

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Savoury kale pancake with sweet potato and chickpea filling

Savoury kale pancake with sweet potato and chickpea filling

Sweet potato and chickpea filling

Kale blended pancake with nourishing  sweet potato,chickpea red and white cabbage and capsicum
filling is a refreshing breakfast for children and adults.

                                     Recipe Summary
                                            For
  Savoury kale pancake with sweet potato and chickpea filling

Preparation time:30 minutes
Cooking time: 15 minutes
Serves:6

Preparation

1. Soak 50 grams dried chickpeas for 2 hours or preferably overnight.

Savoury kale pancake with 
sweet potato and chickpea filling

2. Boil the soaked chickpeas until soft. It will take about 30 minutes.Mash the chick peas.

3. Peel and cut 150 grams sweet potatoes.

4. Cut 50 grams purple and 50 grams white cabbage into fine strips.

5. Chop 50 grams green bell pepper.

Making the filling

Method

6. In a large skillet or wok, add 2 tablespoons of  vegetable oil and heat it. When oil is hot reduce the heat to low.

7. Add 100 grams onion coarsely chopped, 1 green chili, sliced thin, 3 cloves garlic sliced and fry for 5 minutes.

8. Add purple and white cabbage and fry for 5 minutes.

9. Add ½ tsp cumin seeds, ½ tsp fennel seeds and ½ tsp black pepper powder and fry for 2 minutes.

10. Add bell pepper and fry for 2 minutes.

Ingredients

11. Add sweet potato and fry for 5 minutes.

12. Add mashed chick pea and mix well.

13. The filling is ready.

Making the batter

14. In a blender, add 150 gram kale, 1 onion, coarsely chopped, 1 green chili, chopped and 1 red chili (optional), chopped and 1 tsp salt. Add enough water to suit your blender. Grind into a fine paste. Set aside the paste in a small bowl.

Ingredients 

15. Now make the main pancake batter. In the same blender add 2 cups all purpose flour, ½ cup coconut milk, 2 tbsp full cream milk powder, 1½ cup water and ½ tsp salt and blend them until there are no lumps. Add the prepared  kale paste and mix well.  Check the consistency and adjust. Let the be a little thick and not too watery.

16. Heat a non-stick skillet ( I used a cast iron griddle). Moisten a kitchen paper towel with oil and apply the oil to the pan.

Savoury kale pancake and sweet 
potato and chickpea filling

17. Spoon 2 to 3 tablespoons of batter on to the skillet and spread it into a round form of a pancake. Cook 2 minutes on each side until brown spots appear on both sides.

18. Add 3 tablespoons of the filling and roll the pancake. It will be easier to roll if the pancake is still hot.



Savoury kale pancake with sweet potato and chickpea filling is ready.              

               
                           Recipe follows in detail with pictures.


Preparation time:30 minutes
Cooking time: 15 minutes
Serves:6

Ingredients

Ingredients for Savoury kale pancake with sweet potato and chickpea filling

Pancake filling

Main

150 grams sweet potato

50 grams chick pea cooked

50 grams purple cabbage, cut into fine strips

50 grams white cabbage, cut into fine strips
50 grams green bell pepper
Others
100 grams onion, coarsely chopped

1 green chili, sliced thin

3 cloves garlic, sliced

½ tsp fennel seeds

½ tsp cumin seeds

½ tsp black pepper
2 tbsp vegetable oil

Preparation
Peel and cut sweet potato.
Soak and boil chickpea. for 2 hours or preferably overnight. Boil the soaked chickpeas until soft. It will take about 30 minutes. I used previously boiled chickpea.You can use canned chickpea.Mash it.
Mash the chick peas
Cut cabbage into fine strips.
Chop green bell pepper.

Method

In a large skillet or wok, add the vegetable oil and heat it. When oil id hot reduce the heat to low.

Add onion and fry for 5 minutes.

Frying onion and chili

Add purple and white cabbage and fry for 5 minutes.

Adding purple and white cabbage 

Add cumin seeds, fennel seeds, and black pepper powder, green chili and garlic  and fry for 2 minutes.

Adding cumin seeds, fennel seeds and black pepper powder

Add bell pepper and fry for 2 minutes.

Adding green bell pepper 

Add sweet potato and fry for 5 minutes.

Adding sweet potato

Add mashed chick pea and mix well.

Adding mashed chickpea

Mixing well

The filling is ready.

The filling is ready

                                                  
Once the filling is ready, make the pancake.You can make the pancake batter ahead and keep aside for about half an hour. As you make the pancake you can place the filling and roll as it is hot. It is easier to roll.


FOR THE PANCAKE BATTER
MAIN
2 cups all purpose flour

1½ cup water

½ cup coconut milk

2 tbsp full cream milk powder

1 tsp salt

2 tbsp vegetable oil

Others

150 gram Kale

1 onion, coarsely chopped

1 green chili, chopped

1 red chili (optional), chopped

½ cup water or adequate for your blender( not watery)

½ tsp salt

Ingredients for Savoury kale pancake with sweet potato and chickpea filling

Preparation

In a blender, add kale, onion, green and red chili and salt. Add enough water to suit your blender. Grind into a fine paste. Set aside the paste in a small bowl.

Method

In the same blender add the all purpose flour, coconut milk, milk powder, water and salt and blend them until there are no lumps.

Add the kale paste and mix well.

Check the consistency and adjust. Let it be a little thick not too watery.

The kale batter

Heat a non-stick skillet ( I used a cast iron griddle). Moisten a kitchen paper towel with oil and apply the oil to the pan.

Pancake being cooked  in the griddle

Spoon 2 to 3 tablespoons of batter on to the skillet and spread it into a round form of a pancake. Cook 2 minutes on each side until brown spots appear on both sides.

Kale pancake

Add 3 tablespoons of the filling and roll the pancake.

Savoury kale pancake and sweet potato and chickpea filling

Savoury kale pancake with sweet potato and chickpea filling

Serve immediately.

Minced chicken and kale stir-fry

This is a stir-fry of minced chicken with kale, mushroom, tomato and bell pepper. A mild and nutritious dish.

Minced chicken and kale stir-fry

                                     Recipe summary 
                                              For
                     Minced chicken and kale stir-fry

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 4

1. In medium sized skillet or a wok heat 2 tbsp vegetable oil. When the oil is hot, reduce the heat to medium and add ½ tsp cumin seeds and fry for 30 seconds.
Add 1 onion, coarsely chopped and fry for 10 minutes or until the onion pieces are translucent.

Minced chicken and kale stir-fry

2. Add 2 dry red chilies coarsely ground (broken chili) and ¼ tsp turmeric powder and fry for one minute.

3. Then add 1 green chilli, thinly sliced, 1 red chilli, thinly sliced, 3 cloves garlic, sliced thinly and 10 grams ginger grated and fry for another 2 minutes.

4. Add 300 grams minced chicken and fry for 3 minutes.

Ingredients

5. Add ¾ cup water, ½ tsp salt and ¼ tsp black pepper powder. Bring to a boil. Reduce the heat to low.

6. Simmer covered for 15 minutes or until the chicken is cooked.

7. Add 100 grams shiitake mushroom, sliced thinly. Cover and cook for 1 minute.

8. Add 100 grams cherry tomato, sliced into halves and 50 grams yellow bell pepper and cook for 3 minutes

9. Add 100 grams kale, sliced thinly and stir fry for two minutes.

10. Taste for seasoning and adjust.

Ingredients

11. The stir-fry is ready. Remove from the heat.
Taste for seasoning and adjust.
The stir-fry is ready. Remove from the heat.



This stir-fry can be served as a side dish. It can be served with rice. It can be used as a sandwich, tortilla or pancake filling.

Minced chicken and kale stir-fry is ready.
                                  

                       Recipe follows in detail with pictures.

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 4

Ingredients for Minced chicken and kale stir-fry

Ingredients

Main

300 grams minced chicken

100 grams kale 100, sliced thinly

100 grams shiitake mushroom, sliced thinly 

100 grams cherry tomato, sliced into halves

50 grams yellow bell pepper

Ingredients for Minced chicken and kale stir-fry

Others

1 onion, coarsely chopped

1 green chilli, thinly sliced

1 red chilli, thinly sliced
3 cloves garlic, sliced thinly
 10 grams ginger grated

Spices
½ tsp cumin seeds

2 dry red chilies coarsely ground (broken chili)

¼ tsp turmeric powder

¼ tsp black pepper powder

2 tbsp vegetable oil
½ tsp salt

¾ cup water

Broken chili

Method

In medium sized skillet or a wok heat the oil.

When the oil is hot, reduce the heat to medium and add cumin seeds and fry for 30 seconds.

Add onion, and fry for 10 minutes or until the onion pieces are translucent.

Adding cumin and onion

Add broken chilli and turmeric powder and fry for one minute.

Adding broken chili

Then add green and red chilli ,garlic and ginger and fry for another 2 minutes.

Adding green and red chilli ,garlic and ginger 

Add minced chicken and fry for 3 minutes.

Adding minced chicken

Add water, salt and pepper powder. Bring to a boil. Reduce the heat to low.

Simmer covered for 15 minutes or until the chicken is cooked.

Add mushroom, cover and cook for 1 minute.

Adding water, salt and pepper powder.

Now add mushroom, cover and cook for 1 minute.

Adding mushroom

Add tomato and bell pepper and cook for 3 minutes

Adding tomato

Add kale and stir fry for two minutes.

Adding kale

Taste for seasoning and adjust.
 The stir-fry is ready. Remove from the heat.

Stir-fry is ready. 

This stir-fry can be served as a side dish. It can be served with rice. It can be used as a sandwich, tortilla or pancake filling.

Minced chicken and kale stir-fry