We Provice Recipes

I happened to have a Gluten Free Pantry Yankee Cornbread Mix on hand, so I thought I would try it, and add my favorite cornbread additions - chopped green chiles, cheese and spices. I also added plain yogurt, lime juice and honey to make it moist, and spices to liven up the flavor. It turned out well. We grilled halved squares of it in a little bit of olive oil to accompany our Mexican Pumpkin Soup last night. Babycakes - this was too easy!


Ingredients:

1 package Gluten Free Pantry Yankee Cornbread Mix
1/2 cup plain yogurt or sour cream
2/3 cup milk
1 squeeze fresh lime juice or lemon juice
1/4 cup light olive oil
3 tablespoons honey or brown sugar
1/2 cup chopped green chiles
2 large organic free-range eggs, lightly beaten
2/3 cup grated Parmesan or Cheddar cheese
1/2 teaspoon chili powder
Pinch or two of cayenne pepper or chili powder, to taste

Instructions:

Preheat oven to 425 degrees F. Line an 8x8-inch baking dish with foil and lightly oil the bottom and sides.

Dump the contents of the cornbread mix into a large mixing bowl. Add the rest of the ingredients and mix well by hand. Pour into the prepared baking dish and bake in the center of the oven for 25 minutes, or until a wooden pick inserted into the center emerges clean. Cool on a wire rack. 

Serve warm.

1.      1/2 cup split yellow mustard seeds

2.      250 grams green chilies (Jalapeño pepper )

3.      1 teaspoon split fenugreek seeds

4.      1 teaspoon turmeric powder

5.      2 tablespoons oil

6.      3 tablespoons lemon juice or 2 tablespoon vinegar

7.      1 teaspoon asafetida powder

8.      1 teaspoon salt or to taste

1.      Wash, wipe and slit green chilies lengthwise or round shape.

2.      Toss the chilies and take out the seeds don’t skip this step otherwise your pickle is very hot.

3.      Take oil in a pan, heat it for 2 min on medium flame.

4.      Remove from flame and allow it cool for few minutes.

5.      Now add asafetida, mustard seeds, fenugreek seeds, and salt. Mix it very well.

6.      When it gets completely cool add all green chilies and lemon juice into it, mix it very well.

7.      Fill this pickle into glass jar and keep it for 2-3 days. Once in a day mix it well with the spoon.

8.      Athela marcha (green chili pickle) is ready to eat after 2-3 days. It can last long for 15 days. If you want to keep it longer put in refrigerate.

9.      It is a good going with  Thepla and Dhebra or any Gujarati dishes.

SPINACH CHAPATHI
The inspiration for this chapathi was the colored tortillas from the supermarkets. They looked so appetizing but I prefer homemade chapathis for lunch, thus came the idea. I found that more spinach can be added to the dough this way than just chopping the spinach and making rotis. The spinach taste was not so overpowering here. The taste was just like ordinary chapathis with just a little bit of spinach.

INGREDIENTS:
Whole wheat flour, 1-1/2 cups.
Spinach, 1 bunch.
Oil, 1 tablespoon.
Milk or curd, 1 tablespoon.
Salt as per taste.

PREPARATION:
Wash the spinach leaves and keep aside. Take a pan with ½ cup of water and put the spinach leaves into the pan. Cook the leaves closed for 5 minutes until the spinach is wilted. When the leaves are cold, grind the spinach into a smooth paste with a food processor. Take the whole wheat flour in a basin and add salt and mix well. Then add the purred spinach, 1 tablespoon of curd or milk, 1 tablespoon of oil, 1/2 cup of water and knead everything into a chapathi dough. Some more water can also be added to get the desired consistency. Close the dough with a damp towel and let it rest for half-an-hour. Then heat a flat-bottomed pan, and start rolling the dough into flat chapathis by taking small balls of the dough. When the pan is hot, put a rolled chapathi dough into the pan. Flip it after 30 seconds and add a teaspoon of oil and flip it again after 30 seconds. Keep flipping the chapathi for 20 seconds on each side until it is done. Then repeat the same procedure with the other rolled chapathi dough. Serve hot with any curry.