[{"id":787,"date":"2025-05-15T23:39:35","date_gmt":"2025-05-15T21:39:35","guid":{"rendered":"https:\/\/krop.pro\/?p=787"},"modified":"2025-05-16T21:32:34","modified_gmt":"2025-05-16T19:32:34","slug":"gluten-free-sorghum-jowar-flour-bread","status":"publish","type":"post","link":"https:\/\/krop.pro\/gluten-free-sorghum-jowar-flour-bread\/","title":{"rendered":"Gluten Free Sorghum\/Jowar flour Bread"},"content":{"rendered":"\n

This gluten-free Sorghum flour bread is soft, fluffy, tender and very mild in flavor.
This recipe is a respite for those who are gluten intolerance.
You can make it as a vegan bread too. Use oil instead of milk\/butter\/whisked egg on the top layer to sprinkle the seeds (Step-7 later in the recipe).
Sorghum flour is not the same as millet flour which are available these days in local supermarkets.
These bread loaves are great for toast and sandwiches.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


Now to the recipe.

Ingredients<\/strong><\/p>\n\n\n\n

Sorghum Flour – 450gms<\/p>\n\n\n\n

Whole Psyllium husk – 30gms<\/p>\n\n\n\n

Instant Yeast – 7gms<\/p>\n\n\n\n

Sugar, Honey \/Maple syrup – 15gms<\/p>\n\n\n\n

Baking powder – 1tspn<\/p>\n\n\n\n

Warm water\/Room temperature – 600ml<\/p>\n\n\n\n

Oil – 20ml<\/p>\n\n\n\n

Salt to taste<\/p>\n\n\n\n

For topping<\/strong>
Seeds of choice (Sesame seeds, Flax seeds, Sunflower seeds, Sesame seeds etc).
<\/strong><\/p>\n\n\n\n

<\/p>\n\n\n\n

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<\/p>\n\n\n\n

Instruction<\/strong><\/p>\n\n\n\n

1. In a medium size bowl add the water and psyllium husks and whisk it well. Set aside for a couple of minutes to let it set to a gel consistency.
<\/p>\n\n\n\n

2. Mix the flour, sugar, salt, instant yeast and baking powder and combine well in a large bowl.<\/p>\n\n\n\n

3. Add the psyllium gel and oil with the dry ingredients (step 2) and mix well to form a smooth dough.
The longer you mix, the softer and smoother the loaf will end up. You can use an electric mixer with dough hooks or simply mix by hand.
<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

4. Line a 9 X 5inch metal loaf pan with parchment paper and transfer the dough for proofing.**Use only Aluminum, cast iron or ceramic pans.<\/p>\n\n\n\n

5. Level the dough in the tin and cover it with kitchen towel for it to rise.
Leave it to rise until it comes up to the pans rim or it will collapse while during baking.

6. Preheat the oven at 175 degrees for 20 minutes when the dough is rising.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"\"
After rising.<\/figcaption><\/figure>\n\n\n\n

7. Brush the top of the loaf with oil (vegan option) or with milk or butter (Non vegan option) and sprinkle the seeds on top.
This will prevent them from falling off the loaf after baking.<\/p>\n\n\n\n

8. Bake the bread for 45 minutes and check if its baked by inserting a tooth pick.
If the tooth pick comes out clean and if the top layer is not evenly browned then remove it apply some more oil\/butter and bake it for another 10 minutes.

Take it out when its done and let the loaf sit in the pan\/tray for 5-10 minutes. Then remove the loaf from the pan and transfer it to a cooling rack.
<\/p>\n\n\n\n

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Slice the bread only when it has cooled down completely. Enjoy!!<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Notes<\/strong><\/p>\n\n\n\n

You can store this bread in the bread box or air tight container at the room temperature for 2 days.
Leave it in the fridge after that and it will remain fresh for another 5 days.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Tips<\/strong>
1. Do not add extra flour to the dough even if it seems wet. You will get the correct texture when you mix longer. Look at the pic down when I started mixing and compare with the second pic above (after Step 3)
<\/p>\n\n\n\n



<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

2. Wait for the bread to cool completely before slicing or it will end up gummy.<\/p>\n\n\n\n

3. Use a kitchen scale to measure the ingredients instead of cups.<\/p>\n\n\n\n

Happy Baking:-)
<\/strong><\/p>\n\n\n\n

Please leave your valuable comments after trying this recipe.<\/p>\n\n\n\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

This gluten-free Sorghum flour bread is soft, fluffy, tender and very mild in flavor.This recipe is a respite for those who are gluten intolerance.You can make…<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/787"}],"collection":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/comments?post=787"}],"version-history":[{"count":27,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/787\/revisions"}],"predecessor-version":[{"id":826,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/787\/revisions\/826"}],"wp:attachment":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/media?parent=787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/categories?post=787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/tags?post=787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}},{"id":763,"date":"2022-09-19T17:04:27","date_gmt":"2022-09-19T15:04:27","guid":{"rendered":"https:\/\/krop.pro\/?p=763"},"modified":"2022-09-19T17:04:29","modified_gmt":"2022-09-19T15:04:29","slug":"carrot-sandesh-carrot-cheese-fudge","status":"publish","type":"post","link":"https:\/\/krop.pro\/carrot-sandesh-carrot-cheese-fudge\/","title":{"rendered":"Carrot Sandesh\/Carrot Cheese Fudge"},"content":{"rendered":"\n

\"\"<\/figure><\/div>\n\n\n\n

This festive season ,Try this exotic and super tasty Gajorer(Carrot) Sandesh- A soft, moist and Scrumptious Carrot Dessert.
Sandesh is prepared with the soft cheese collected by curdling of milk.
This recipe has two parts. First one is the preparation of Carrot base and the second one is the top layer with the cheese.

Ingredients:-<\/strong><\/p>\n\n\n\n

For<\/strong> the Carrot base-<\/strong>
Carrots -500 gms
Milk(room temperature) -1\/2 cup
Milk Powder -1\/2 cup
Condensed Milk -1\/2 cup
Sugar -!\/4 cup
Ghee -2 tbsp
Cardamom Powder -1\/4 tsp<\/p>\n\n\n\n

For the Sandesh-<\/strong>
Chenna\/cottage cheese from 5 cups of fat milk**
Semolina -1tbsp
Milk Powder -1\/4 cup
Condensed Milk -1\/4 cup
Sugar -2 tbsp
Ghee -2 tbsp
Cardamom Powder -1\/4 tsp<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n


<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Instructions:-<\/strong>

1. Grate the carrots and add the shredded carrots to the food processor, pour milk and blend.
2. Transfer the carrots to the pan (preferably non stick) and saut\u00e9 till the raw smell goes. It took 5 minutes for me.
3. Add milk powder and mix it well without any lumps.
4. When its fully incorporated add the condensed milk and the sugar and stir continuously.
5. Saut\u00e9 till the mixture becomes thick. Add ghee and cardamom powder.
6. You can check by taking a small portion and rolling it between the thumb and index finger. If it can be rolled into a small ball- then it’s the time to remove from the flame.
7, Mix it once more and pour it on a flat dish. Spread it evenly on all sides and chill it for an hour.
The image below is before placing it in the fridge:-).<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

8. Transfer the cottage cheese \/Chenna to a plate, Add semolina, milk powder and mix it well.
9. Take a pan add ghee and transfer the cheese mixture.
10. Add the condensed milk and sugar.
11. Cook on low heat until the mixture thickens and come together.
12. Add the cardamom powder and mix.
13. Remove from heat and transfer to a plate and cool it till it is lukewarm.
14. Take out the trey (Carrot spread) from the fridge and spread the cheese evenly on top of the carrot.
15. Add chopped pistachios and press it gently.
16. Allow it to cool in the fridge for an hour and then slice it.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Enjoy:-)<\/p>\n\n\n\n

Notes-<\/strong>
** Preparation of Chenna\/Cottage cheese.
Take 5 cups of milk and boil it. Squeeze 1\/2 a lemon juice and add 1\/4 cup of water. Pour it into the boiling milk.
It will curdle. keep it on the flame till you see the clear whey water and cheese separately .
Drain the water and collect the cheese in a cloth. Remove the water completely by squeezing the cloth.
Rest it for a while and collect the cheese in a plate.<\/p>\n","protected":false},"excerpt":{"rendered":"

This festive season ,Try this exotic and super tasty Gajorer(Carrot) Sandesh- A soft, moist and Scrumptious Carrot Dessert.Sandesh is prepared with the soft cheese collected by…<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/763"}],"collection":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/comments?post=763"}],"version-history":[{"count":14,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/763\/revisions"}],"predecessor-version":[{"id":785,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/763\/revisions\/785"}],"wp:attachment":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/media?parent=763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/categories?post=763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/tags?post=763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}},{"id":734,"date":"2022-07-27T14:50:57","date_gmt":"2022-07-27T12:50:57","guid":{"rendered":"https:\/\/krop.pro\/?p=734"},"modified":"2022-07-28T12:48:13","modified_gmt":"2022-07-28T10:48:13","slug":"beetroot-rasam","status":"publish","type":"post","link":"https:\/\/krop.pro\/beetroot-rasam\/","title":{"rendered":"Beetroot Rasam"},"content":{"rendered":"\n

Rasam<\/strong> is a South Indian<\/a> soup<\/a>. While it is sometimes served on its own as a soup, It is usually served as a side for rice. In a traditional South Indian meal, It is part of a course that includes sambar<\/a> rice and curd rice<\/a>. Rasam has a distinct taste in comparison to sambar<\/a> due to its own seasoning ingredients and is fluid in consistency.<\/p>\n\n\n\n


We have a variety of Rasams. Like Thakali (tomato)rasam ,Pineapple rasam, Kalyana rasam, Milagu (Black pepper)rasam, Jeeraga (cumin )rasam ,Beetroot rasam ,Poondu (Garlic) rasam, Lemon rasam Etc.<\/p>\n\n\n\n

This beetroot rasam is my favorite and I can rate this rasam higher than any other rasams:-).Unlike regular rasam recipe, beetroot rasam has light sweet tones of the beetroot blending beautifully with the sour taste of tamarind and the spiciness coming from the black peppers and the rasam powder.<\/p>\n\n\n\n


Here I paired it with rice, Ivygaurd fry and stuffed brinjal:-).
<\/p>\n\n\n\n


<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Now lets view the recipe.<\/p>\n\n\n\n

Ingredients:-<\/strong><\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Beetroot- 140 grams
Tomato- 140-150 grams
Tamarind- 20 grams
Garlic- 3 pods
Mustard seeds- 1 tspn
Cumin seeds- 1.5 tspn
B.Pepper- 1 tspn
Asafoetida\/Hing- 1\/4 tspn
Ghee- 1 Tbspn
Toor dal Water- 1 cup.<\/p>\n\n\n\n

Procedure:-<\/strong>

1.Wash,Peel and dice the beetroot.<\/p>\n\n\n\n

2.Soak tamarind in water and extract the juice.<\/p>\n\n\n\n

3.Steam the beetroot along in pressure cooker or in a steamer which you use for boiling potatoes in the microwave oven.<\/p>\n\n\n\n

4.When its cool grind the steamed beetroot to a nice pulp.<\/p>\n\n\n\n

5.Mash the tomatoes add it to the tamarind juice.<\/p>\n\n\n\n

6.Add the homemade rasam powder( I will add the recipe in the coming blog).<\/p>\n\n\n\n

7.Bring it to boil.<\/p>\n\n\n\n

8.When it reaches the boiling point or when you smell the flavours coming from the rasam powder-its time to add the beetroot pulp.<\/p>\n\n\n\n

9.Add 1\/2 glass of water and allow the rasam to boil just for three minutes (this is done only for the betroot to blend well along with the tomato tamarind mix)<\/p>\n\n\n\n

10.Add the dal water to it.<\/p>\n\n\n\n

11.Just bring it to boil till you see the froth on the top. Switch off immediately. Do not boil the rasam for long time.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

12.Garnish with corriander leaves.<\/p>\n\n\n\n

13.In a mortar and pestle add the garlic with the skin,balck pepper and cumin and pound it to a coarse mix.<\/p>\n\n\n\n

14.Take a small pan and add the ghee. When its warm enough add the mustard seeds when it starts to splutter add the hing and the pounded mix.
Mix it well with the spoon .Add curry leaves after switching off the stove<\/p>\n\n\n\n

15.Pour the ghee tadka to the rasam and mix it .<\/p>\n\n\n\n

Serve it either with rice or as a soup.<\/p>\n\n\n\n

After trying this rasam – your valuable feedback is highly appreciated.<\/p>\n\n\n\n

Enjoy:-)

<\/p>\n\n\n\n



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<\/p>\n\n\n\n


<\/p>\n","protected":false},"excerpt":{"rendered":"

Rasam is a South Indian soup. While it is sometimes served on its own as a soup, It is usually served as a side for rice. In…<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/734"}],"collection":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/comments?post=734"}],"version-history":[{"count":14,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/734\/revisions"}],"predecessor-version":[{"id":762,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/734\/revisions\/762"}],"wp:attachment":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/media?parent=734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/categories?post=734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/tags?post=734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}},{"id":686,"date":"2022-02-09T22:14:58","date_gmt":"2022-02-09T21:14:58","guid":{"rendered":"https:\/\/krop.pro\/?p=686"},"modified":"2022-02-21T16:35:33","modified_gmt":"2022-02-21T15:35:33","slug":"green-gram-whole-moong-idlis-dosas","status":"publish","type":"post","link":"https:\/\/krop.pro\/green-gram-whole-moong-idlis-dosas\/","title":{"rendered":"Green Gram -Whole Moong -Idlis\/Dosas"},"content":{"rendered":"\n

IF you are looking for healthy Protein rich ,zero carbs, gluten free breakfast-
These whole green moong or pachai payaru idli \/ Dosa is the best option.
This is no hassle easy recipe to prepare with only two ingredients from your pantry.
Let’s jump to the recipe.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Course -Breakfast, Dinner
Cuisine -Indian
<\/strong>
<\/p>\n\n\n\n

\n\n \n
\n\n
\n
\n \n <\/svg>\n\n <\/div>\n\n Preparation time<\/span>\n\n <\/div>\n\n 5.3 hrs<\/span>\n\n <\/div>\n\n\n \n
\n\n
\n
\n \n <\/g><\/g><\/g><\/g><\/svg>\n\n <\/div>\n\n cook time <\/span>\n\n <\/div>\n\n 15 mnts<\/span>\n\n <\/div>\n\n\n \n<\/div>\n\n\n\n

Ingredients-<\/strong><\/p>\n\n\n\n

Green gram\/Whole Moong – 1 cup
Deskinned black gram – 1\/2 cup
Ginger -1 inch
Black pepper* -1 tbspn
Fenugreek seeds -1\/2 tspn (optional)
Salt to taste
<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Procedure-<\/strong>
1.Wash and soak both the lentils\/dal for 5 hours separately
2.If you are using fenugreek seeds ,soak it along with the black gram
3.After its soaked well -Grind the lentils Separately in a blender.
4.First grind the black gram to a fluffy batter adding little water.
5.Then grind the green gram along with black pepper and ginger.
6.Collect the batter in the same vessel, mix it well with salt.
7.Leave it outside to ferment overnight or for 6-7 hrs
8.Next day or when the batter is fermented well, Bring water to boil in the steamer.
This is very important step.
9.Pour the batter after greasing the mould and place it inside the steamer.
10.Cover it with the lid and steam it for 10-15 mnts in medium flame.
11.Insert a tooth pick and if it comes out clean then your idli is ready.
12.Leave the mould for 5 mnts and then pat the idlis with cold water and scoop it out.<\/p>\n\n\n\n


Soft and spongy idlis are ready. you can make dosas \/pancakes too with the same batter.
I served with Flax seed molagapodi\/Gun powder:-)
<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Notes <\/strong>:-
1.*you can use green chilies instead of black pepper.
2.you can add grated carrots, Spinach or coriander leaves with the batter and prepare idlis.
3.You can prepare dosas on the crepe maker too.
4.If you do not have idli mould ,use small bowls .Grease it with oil and pour the batter below the rim and steam it.
<\/p>\n","protected":false},"excerpt":{"rendered":"

IF you are looking for healthy Protein rich ,zero carbs, gluten free breakfast-These whole green moong or pachai payaru idli \/ Dosa is the best option.This…<\/p>\n","protected":false},"author":4,"featured_media":690,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/686"}],"collection":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/comments?post=686"}],"version-history":[{"count":7,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/686\/revisions"}],"predecessor-version":[{"id":708,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/686\/revisions\/708"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/media\/690"}],"wp:attachment":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/media?parent=686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/categories?post=686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/tags?post=686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}},{"id":679,"date":"2022-02-08T20:38:03","date_gmt":"2022-02-08T19:38:03","guid":{"rendered":"https:\/\/krop.pro\/?p=679"},"modified":"2022-02-23T10:03:23","modified_gmt":"2022-02-23T09:03:23","slug":"cuccumber-dosa","status":"publish","type":"post","link":"https:\/\/krop.pro\/cuccumber-dosa\/","title":{"rendered":"Cuccumber Dosa"},"content":{"rendered":"\n

This is one of the easiest South Indian breakfast with the available ingredients at your pantry .
I saw the sweet version of the same in the blog by Khaadyaa in Twitter. I modified the recipe to salty version.
When it was raining cucumbers in my kitchen garden last summer, I could not resist putting the Cucumbers to best use.
No fermentation is necessary for this dosa as the veggie will give softness to it.
I would suggest leaving it for few hours (max -4 hrs) before preparing the dosas for the best result from my experience.
you can refrigerate the remaining batter, if any and can be used with in two days.<\/p>\n\n\n\n

Now lets jump to the recipe. <\/p>\n\n\n\n


<\/p>\n\n\n\n

\n\n \n
\n\n
\n
\n \n <\/svg>\n\n <\/div>\n\n Preparation time<\/span>\n\n <\/div>\n\n 15 mnts<\/span>\n\n <\/div>\n\n\n \n
\n\n
\n
\n \n <\/svg>\n\n <\/div>\n\n soak time<\/span>\n\n <\/div>\n\n 2 hrs<\/span>\n\n <\/div>\n\n\n \n
\n\n
\n
\n \n <\/g><\/g><\/g><\/g><\/svg>\n\n <\/div>\n\n cook time<\/span>\n\n <\/div>\n\n 5 mnts<\/span>\n\n <\/div>\n\n\n \n<\/div>\n\n\n\n

<\/p>\n\n\n\n

Course – <\/span> Break fast
Cuisine – South Indian
<\/strong><\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

<\/p>\n\n\n\n

Cucumber – 2 medium
Idli rice \/Normal rice – 3 cups
Coconut- 1\/2 cup scrapped or desiccated
Green chilly- 3 or as per your spice level
Ginger- 2 tspn
Salt – As needed. <\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n



Procedure<\/strong>
1. Wash and soak the rice for 2 hours.
2. Cut of the ends of cucumber and chop roughly.
3. Once the rice is soaked, add the ginger ,chilies, rice and coconut together
into a coarse paste. Add salt and collect the ground batter in a vessel.
4.Add water only if needed as the cucumber tends to release some water.
5.The batter should be slightly runny than the idli batter.
6.Heat a pan or iron skillet and Spread two ladles of batter gently.
7.Spread the batter gently without giving more pressure .
8.Add little around the dosas or even a drizzle on the top is enough.
9.Flip the dosa after a minute. Cook on both the sides till it turns golden brown
10.Enjoy with chutney or sambar.

I paired with sambar and coconut chutney.
Try out this recipe and I am sure you will love the way the cucumbers can be put to best use in Summers.<\/p>\n\n\n\n


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<\/p>\n","protected":false},"excerpt":{"rendered":"

This is one of the easiest South Indian breakfast with the available ingredients at your pantry .I saw the sweet version of the same in the…<\/p>\n","protected":false},"author":4,"featured_media":673,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/679"}],"collection":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/comments?post=679"}],"version-history":[{"count":16,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/679\/revisions"}],"predecessor-version":[{"id":725,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/679\/revisions\/725"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/media\/673"}],"wp:attachment":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/media?parent=679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/categories?post=679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/tags?post=679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}},{"id":459,"date":"2022-01-21T15:48:00","date_gmt":"2022-01-21T14:48:00","guid":{"rendered":"https:\/\/krop.pro\/?p=459"},"modified":"2022-02-18T19:49:39","modified_gmt":"2022-02-18T18:49:39","slug":"gulkhand-rice","status":"publish","type":"post","link":"https:\/\/krop.pro\/gulkhand-rice\/","title":{"rendered":"Gulkhand rice"},"content":{"rendered":"\n

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Gulkhand as we all know is the sweet preserve of the rose petals. <\/p>\n\n\n\n

Traditionally gulkhand is prepared from Damask Roses.
In southern part of India we call it as Paneer rose. This fragrant rose is commonly used to make rose water(paneer) thereby earning its name \ud83d\ude42<\/strong>
Gulkhand is rich in nutrients low on calories, natural coolant, Best Rejuvenate, Cures constipation, Treats mouth ulcers, Relieves from menstrual problems, Acts as antioxidant, Anti-Inflammatory properties etc….
This is one of the richest healthy dessert you can think of.
Now lets jump to the recipe
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Course- Dessert<\/strong><\/p>\n\n\n\n

Diet-Vegetarian<\/strong><\/p>\n\n\n\n

Nature- Gluten-Free<\/strong><\/p>\n\n\n\n

Prep time- 10 mnts
cooking time -15 mnts<\/strong><\/p>\n\n\n\n

<\/p>\n\n\n\n

Ingredients<\/span><\/strong><\/p>\n\n\n\n

Cooked Basmati Rice<\/strong> –1 cup tightly packed<\/strong><\/p>\n\n\n\n

Cane sugar\/Jaggery<\/strong>– 1 cup<\/strong><\/p>\n\n\n\n

Gulkhand – 2tbspn<\/strong><\/p>\n\n\n\n

Sliced Almonds<\/strong> –3 nos <\/strong>,

<\/p>\n\n\n\n

Procedure<\/span><\/strong>
1.Cook the rice to perfect consistency-Means the grains should be separate and not mushy
Remove it in a plate and spread it when its hot. please be careful and not break the grains while spreading it.<\/p>\n\n\n\n

2.Take a non stick pan. Add the cane sugar\/Powdered jaggery.

3.Add water just to fill the jaggery \/sugar.<\/p>\n\n\n\n

4. Cook in medium flame till the sugar dissolves and starts to boil.<\/p>\n\n\n\n

5.At this point reduce the flame and add the rice which is spread on the plate.<\/p>\n\n\n\n

6.Mix it gently so that the rice is coated well with sugar syrup.<\/p>\n\n\n\n

7.Cook in low flame till the mixture thickens.<\/p>\n\n\n\n

8.Add the gulkhand and a tspn of ghee (optional).<\/p>\n\n\n\n

9.when everything is well combined to a thick consistency, Switch off the flame.<\/p>\n\n\n\n

10.Remove it in a serving bowl and garnish with sliced almonds.<\/p>\n\n\n\n

Enjoy.<\/p>\n\n\n\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

Gulkhand as we all know is the sweet preserve of the rose petals. Traditionally gulkhand is prepared from Damask Roses.In southern part of India we call…<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/459"}],"collection":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/comments?post=459"}],"version-history":[{"count":14,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/459\/revisions"}],"predecessor-version":[{"id":668,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/posts\/459\/revisions\/668"}],"wp:attachment":[{"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/media?parent=459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/categories?post=459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/krop.pro\/wp-json\/wp\/v2\/tags?post=459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}]