Side

Vaghareli Rotli

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Nutrition of Each Serving

Note: Makes 4 Servings

  • 195 calories
  • 6g fat
  • 0mg cholesterol
  • 155mg sodium
  • 99mg potassium
  • 27g carbohydrate
    • 5g fiber
    • 4g sugar
  • 7g protein

Items Needed

Ingredients

  • 2 tablespoons peanuts
  • 1 cup whole wheat flour
  • 2½ cup water
  • 1 tablespoon canola oil
  • 1 teaspoon mustard seeds
  • 1 cup red onion
  • ½ teaspoon thai chili
  • ½ teaspoon ginger
  • ½ teaspoon turmeric
  • ½ teaspoon kosher salt
  • ½ cup greek yogurt

Equipment

  • Medium mixing bowl
  • Grate
  • Medium pan
  • Rolling pin
  • Plate

Steps

Preparation

  • Dice
    • 1 cup red onion
  • Mince
    • ½ teaspoon thai chili
    • ½ teaspoon ginger root
  • Measure
    • 1 cup whole wheat flour
    • 1½ cup water
    • ½ cup water
    • ½ cup water
    • 1 tablespoon canola oil
    • 1 teaspoon mustard seeds
    • ½ teaspoon turmeric
    • ½ teaspoon kosher salt
    • ½ cup greek yogurt
  • Prepare
    • Place 2 tablespoon raw peanuts into a small bowl
    • Fill the bowl with water
    • Microwave for 60 seconds
    • Once you remove from the microwave, leave peanuts in water for 20 minutes then remove from water

Cook

  1. In a medium mixing bowl add:
    • 1 cup whole wheat flour
    • Slowly mix ½ cup warm water into the flour
      • Only add enough water until you get a dough like mixture
  2. Once in a dough mixture, split into 8 even dough balls
  3. Place the large pan on medium heat
  4. Place grate on another burner
  5. Roll out each chapati then cook each chapati:
    • Place on dry hot pan and flip when white dots appear
      • Note: If the white dots do not show after a minute turn the burner to high heat.
    • Cook the other side of the chapati, once bubble start to rise then remove the chapati
    • Place the grate burner to high
    • Place the chapati on burner and flip once the chapati fills with air
    • Place cooked chapati on a plate
  6. Shred each chapati into quarter size
  7. In the large size sauce pan on medium heat add:
    • 1 tablespoon canola oil
    • 1 teaspoon mustard seeds
  8. Cover and wait for mustard seeds to pop or until fragrant (not all mustard seeds pop).
  9. Once mustard seeds have popped remove from heat and add:
    • 1½ cup water
    • 1 cup red onions
    • ½ teaspoon thai chili
    • ½ teaspoon ginger
    • ½ teaspoon kosher salt
    • ½ teaspoon turmeric
  10. Stir ingredients and bring to a boil for a few minutes.
    • Pro Tip: The mixture should be soup like. If it is now add cup warm water and stir.
  11. Medium/Lower heat and cover for 5 minutes.
  12. Remove cover, stir and add:
    • 8 shredded chapati
    • ½ cup warm water
  13. Continue stirring until all chapatis are soaked.
    • Pro Tip: The mixture should be thickening but still soup like. If it is now add ½ cup warm water and stir.
  14. Once they are soaked then cover and cook for 5 minutes (still on Medium/low heat).
  15. Remove cover, stir and add:
    • ½ cup greek yogurt
    • 2 tablespoons soaked peanuts
    • Pro Tip: If the mixture is sticky add ½ cup warm water and stir.
    • Flavor Test:  You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
      • pinch of salt
      • ¼ teaspoon thai chili
      • ¼ teaspoon ginger

Khandvi

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Nutrition of Each Serving

img_5017Note: Makes 12 Servings

  • 68 calories
  • 4g fat
  • 2mg cholesterol
  • 61mg sodium
  • 95mg potassium
  • 6g carbohydrate
    • 1g fiber
    • 2g sugar
  • 3g protein

Items Needed

Ingredients

  • ¼ teaspoon fresh ginger root
  • ¼ teaspoon thai chili
  • ¾ cup plain whole fat yogurt
  • 1 cup besan flour
  • 1¼ cup water
  • ¼ teaspoon turmeric
  • ½ teaspoon kosher salt
  • 1 tablespoon canola oil
  • 1½ teaspoon mustard seeds
  • [optional] ¼ cup shredded dried coconut
  • [optional] ½ cup cilantro

Equipment

  • sauce pan
  • small pan
  • spatula
  • flipping spatula
  • aluminum foil

Steps

Preparation

  • Chop
    • [optional] ½ cup cilantro
  • Mince
    • ¼ teaspoon fresh ginger root
    • ¼ teaspoon thai chili
  • Measure
    • ¾ cup yogurt
    • 1 cup besan flour
    • ½ cup water
    • ½ cup water
    • ¼ cup water
    • ¼ teaspoon turmeric
    • ½ teaspoon kosher salt
    • 1 tablespoon canola oil
    • 1½ teaspoon mustard seeds
    • [optional] ¼ cup shredded dried coconut

Cook

  1. Cut two 24″ aluminum foil sheets and lay them on the counter
  2. In a medium bowl mix the following until smooth (pancake batter thickness):
    • ¾ cup yogurt
    • 1 cup besan flour
    • ½ cup water
  3. Mix and slowly add ½ cup water while mixing.
  4. Continue to mix and add ¼ cup water.
  5. Once mixed add:
    • ¼ teaspoon turmeric
    • ¼ teaspoon fresh ginger root
    • ¼ teaspoon thai chili
    • ½ teaspoon kosher salt
  6. Continue mixing until smooth
  7. Pour the entire mixture into a sauce pan on medium heat
  8. Constantly stir the mixture in the sauce pan and you might need to:
    • Lower the heat to avoid lumps
    • Add ¼ cup of water to avoid sticking to the bottom of the pan
  9. Stir until the mixture has a sheen and taste to make sure the besan flour is cooked
  10. Then place on the lowest heat and pour the mixture on the aluminum sheets
  11. With a flipping spatula spread the mixture out so it is 2 millimeters thick
  12. While the mixture drys make the topping oil:
    • Using a small pan on medium heat and add:
      • 1 tablespoon canola oil
      • 1½ teaspoon mustard seeds
    • Cover with lid until mustard seeds begin to pop and remove from heat once the mustard seeds turn dark brown
  13. Once the mixture is dry (can lift the side and it easily separates from the aluminum foil) drag a knife to cut the mixture into 1½ inch sheets
  14. Lift the end and individually roll each sheet
  15. Place each completed roll onto a plate
  16. Once all are on the plate top with the topping oil

Serving Recommendation

Top with cilantro and shredded dried coconut.

Khaman Dhokla

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Screen Shot 2020-08-21 at 9.54.31 AM

Nutrition of Each Square 

Nutrition of Each Square

Note: Makes 16 squares
  • 47 calories
  • 1g fat
  • 1mg cholesterol
  • 80mg sodium
  • 85mg potassium
  • 6g carbohydrate
    • 1g fiber
    • 2g sugar
  • 2g protein

Ingredients

  • ½ teaspoon thai chili
  • ½ teaspoon kosher salt
  • ¾ teaspoon fresh ginger root
  • 2 teaspoon fresh lemon juice
  • 2 teaspoon sugar
  • pinch of turmeric 
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon canola oil
  • 1½ cup besan flour
  • ½ cup yogurt
  • ¾ cup water
  • 1 tablespoons water
  • 1½ teaspoon mustard seeds

Optional Ingredients:

  • fresh cilantro
  • shaved dried coconut

Equipment

  • steamer
  • small pan
  • spatula

Steps

Preparation

  • Mix the dhokla dough a minimum of 2 hours before you cook
    • 1½ cup besan flour
    • ½ cup yogurt
    • ¾ cup water
  • Mince
    • ¾ teaspoon fresh ginger root
    • ½ teaspoon fresh thai chili
  •  Measure
    • ½ teaspoon kosher salt
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon sugar
    • 1 teaspoon sugar
    • 1 tablespoons water
    • pinch of turmeric 
    • ¼ teaspoon baking powder
    • 1 teaspoon canola oil
    • 1½ teaspoon mustard seeds
    • ½ teaspoon baking soda

Cook

  1. Add the following to the dough mixture:
    • ½ teaspoon thai chili
    • ½ teaspoon kosher salt
    • ¾ teaspoon fresh ginger root
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon sugar
    • pinch of turmeric 
    • ¼ teaspoon baking powder
  2. Place 1 teaspoon canola oil in the pan you will cook the dhokla in and coat all sides of the pan.
  3. Add the water to the steamer and bring it to a boil
  4. Once the steamer is boiling add ½ teaspoon baking soda to the dhokla dough. Pro-Tip: Dhokla dough should double in size and become really bubbly. 
  5. Pour the dhokla dough into the oiled pan. 
  6. Place the pan into the steamer and let cook for 12 minutes. Pro-Tip: Do not let he dough be thicker than 1 inch in the pan because it could require you to cook for longer.
    • Toothpick Test: Stick a toothpick into the center of the dhokla. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cake is done.
  7. Once the dhokla is cooked remove it from the steamer and place on the side to cool.
  8. Bring small pan to high heat and add:
    • 1 teaspoon canola oil
    • 1½ teaspoon mustard seeds
  9. Cover with lid until mustard seeds begin to pop.
  10. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon sugar
    • 1 tablespoons water
  11. Bring the pan to a boil for 1 minute than remove from heat. 
  12. Remember to check the flavor!
    • Flavor Test: If you need more flavor add what you need! Once you add the ingredients let simmer for 5 minutes and check that you got the favor you wanted. Below are some recommended measurements:
      • pinch of thai chili
      • ¼ teaspoon minced garlic cloves
      • ¼ teaspoon fresh ginger root
      • ¼ teaspoon kosher salt
  13. Remove the dhokla from the pan and pour the contents of the small pan evenly over the top of the dhokla. Cut the dhokla into even parts and top with optional ingredients.
    • Optional: Add diced Cilantro and shaved coconut to the top. 

 

Chapati

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Makes

img_46566 Chapati

Nutrition of Each Serving

  • 27 calories
  • 1g fat
  • 0mg cholesterol
  • 33mg sodium
  • 0mg potassium
  • 3g carbohydrate
    • 1g fiber
    • 0g sugar
  • 1g protein

Ingredients

  • 1 cup chapati flour
  • 1 teaspoon canola oil
  • ¾ cup water

Equipment

  • medium bowl
  • rolling pin
  • large pan
  • spatula
  • metal cooling rack

Make The Dough

  1. In a medium bowl add 1 cup of chapati flour, 1 teaspoon of canola oil and mix the water 1/4 a cup at a time.
  2. Then split the dough into 6 even balls
  3. Flatten each ball into a disk
  4. Powder the disk in chapati flour
  5. Roll out each disk using the rolling pin.
    • NOTE: Should be ~7 inches wide and about a millimeter thin.

Repeat For Each Chapati

  1. Bring a large frying pan to high heat and place a 1 chapati in the pan
  2. Once the side down has white dots flip to the other side
    • img_4626
  3. Once the 2nd side also has white dots
  4. Put the cooling rack on a burner and turn the burner to medium heat
    • NOTE: If a chapati is not on the burner turn the burner off.
  5. Place the chapati on the cooling rack and wait for the chapati to rise
    • NOTE: Remove the chapati if you see or smell it burning
  6. Remove from heat.

Gujarati Kadhi

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Makes

6 servings

Nutrition of Each Serving

  • 124 calories
  • 5g fat
  • 3mg cholesterol
  • 229mg sodium
  • 345mg potassium
  • 16g carbohydrate
    • 2g fiber
    • 2g sugar
  • 6g protein

Ingredients

  • 2 cup yogurt
  • 5 tablespoons basin flour
  • 2½ cup water
  • ½ teaspoons ginger root
  • 1 teaspoon jalapeño
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • 6 curry leaves
  • 1 teaspoon canola oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon butter
  • 1 teaspoon sugar

 Equipment

  • large pan
  • spatula
  • medium bowl
  • whisk

Steps

Preparation

  • Wash & Dry
    • 6 curry leaves
  • Measure
    • 2 cup whole fat plain yogurt
    • 5 tablespoons gram flour
    • 2 cup warm water
    • ½ cup cold water
    • ½ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon canola oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon butter
    • 1 teaspoon sugar
  • Grate
    • ½ teaspoons ginger root
  • Mince
    • 1 teaspoon jalapeño

Cooking Time

  1. To create the yogurt mixture add the following ingredients in a bowl:
    • 2 cup yogurt
    • 5 tablespoons gram flour
    • 2 cup cold water
    • ½ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon jalapeño
    • ½ teaspoons ginger root
    • 1 teaspoon sugar
  2. Whisk the mixture together until frothy and place to the side.
  3. Bring large pan to high heat and add:
    • 1 teaspoon canola oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon butter
    • 6 curry leaves
  4. Stir the ingredients and once the cumin seeds are almost black, lower the heat to medium. Then add:
    • the entire bowl of the yogurt mixture
    • ½ cup of cold water
  5. Constantly stir and bring the mixture to a simmer you might need to increase the heat.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons ginger root
      • ¼ teaspoon jalapeño
      • ¼ teaspoon salt
  6. If Kadhi is too thick you can stir in ½ cup of cold water and cook for another 5 minutes.

Garlic Paratha

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Makes

7 garlic paratha

Nutrition of Each Serving

  • 130 calories
  • 4g fat
  • 6mg cholesterol
  • 44mg sodium
  • 31mg potassium
  • 20g carbohydrate
    • 1g fiber
    • 0g sugar
  • #3g protein

Ingredients

  • 1½ cup all purpose flour
  • 4 teaspoons all purpose flour
  • 1½ teaspoon canola oil
  • ¼ teaspoon of kosher salt
  • ¾ cup warm water (80°F)
  • 4 teaspoons butter
  • 2 teaspoons fresh garlic
  • 2 cups fresh cilantro
  • ½ teaspoon red chili powder

Equipment

  • medium bowl
  • small bowl
  • rolling pin
  • large pan

Steps

Preparation

  • Measure
    • 1½ cup all purpose flour
    • 1 teaspoon canola oil
    • ¼ teaspoon of kosher salt
    • ¾ cup warm water (80°F)
    • ½ teaspoon canola oil
    • 4 teaspoons melted butter
    • 2 teaspoons fresh garlic
    • 4 teaspoons all purpose flour
    • ½ teaspoon red chili powder
  • De-steam and Mince
    • 2 cups cilantro

Paratha Dough

  1. Mix the following ingredients in a medium bowl:
    • 1½ cup all purpose flour
    • 1 teaspoon canola oil
    • ¼ teaspoon of kosher salt
    • ¾ cup warm water (80°F)
  2. Once the dough is play-dough like roll the dough into a ball and coat the exterior of the dough in ½ teaspoon canola oil.
  3. Then place the dough into a bowl and cover the bowl to keep the dough moist.

Garlic Paste

  1. Mix the following ingredients in a small bowl until you get a paste like consistency
    • 4 teaspoons melted butter
    • 2 teaspoons garlic
    • 4 teaspoons all purpose flour
    • 2 cups de-steamed minced cilantro
    • ½ teaspoon red chili powder

Paratha Making:

  1. Cut the paratha dough ball into 7 even smaller dough balls
  2. Coat the 7 dough balls in all purpose flour
  3. Repeat the following steps for each of the 7 dough balls:
    1. Using a rolling pin roll the dough balls as flat as possible (should be around 6″ in diameter)
    2. Cover the flattened paratha dough with the garlic paste
    3. Fold the dough into long pleats until the dough is in a rectangle shape folded on top of itself.
      • Screen Shot 2020-06-09 at 10.15.24 AM
    4. Then tightly roll the short end of pleated dough to create a circle
      • Screen Shot 2020-06-09 at 10.15.45 AM
    5. Then flatten the dough with your palms and coat all side with all purpose flour
    6. Using a rolling pin roll the dough balls as flat as possible (should be around 6″in diameter)
    7. Place the ready paratha on a plate and cover with a paper towel
  4. Bring a large pan to medium heat
  5. Once the pan is warm place one of the paratha into the pan cook on one side for a few minutes then flip to cook the other.
  6. Remove from heat once the paratha is crispy and brown on both sides.

Indian Rice

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img_4828Makes

4 servings

Nutrition of Each Serving

  • 62 calories
  • 1g fat
  • 0mg cholesterol
  • 75mg sodium
  • 68mg potassium
  • 10g carbohydrate
    • 1g fiber
    • 1g sugar
  • 2g protein

Ingredients

  • ½ teaspoon cumin seeds
  • ¼ teaspoon kosher salt
  • 1 teaspoon canola oil
  • 1 cup brown rice
  • 1 3/4 cup water
  • 1 cup frozen peas

Equipment

  • medium pan
  • spatula

Steps

Preparation

  • Soak in water overnight and rinse with water until the water runs clear
    • 1 cup brown rice
  • Measure
    • ½ teaspoon cumin
    • ¼ teaspoon kosher salt
    • 1 teaspoon canola oil
    • 1¾ cup water

Cook

  1. Place medium pan on medium heat and add:
    • 1 teaspoon canola oil
    • ½ teaspoon cumin
  2. Stir cumin seeds in canola oil until they are fully browned
  3. Once cumin seeds are fully brown (should be able to smell cumin seeds) remove the pan from the heat and add the following to the pan:
    • 1 cup brown rice
    • 1 cup frozen peas
  4. Place the pan back on medium heat
  5. Once the rice is toasted add:
    • 1¾ cup water
    • ¼ teaspoon kosher salt
  6. Cover the pan and bring it to a boil for a few minutes.
  7. Then turn the heat down and let the pan simmer until the rice is fully cooked. Stir the rice ever 5 minutes.

Sourdough Tortillas

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Screen Shot 2020-07-10 at 2.28.34 PMMakes

30 Tortillas

Nutritional Value of Each Tortilla

  • 84 calories
  • 0 fat
  • 233mg sodium
  • 19g carbohydrates
    • 2g sugar
    • 1g fiber
  • 3g protein

Ingredients

Default Dough Ingredients

  • 525 grams water (80°F)
  • 20 grams kosher salt
  • 200 grams active sourdough starter
  • 700 grams all purpose flour

Equipment

  • large bowl
  • whisk
  • dutch oven
  • plastic wrap
  • spatula

Steps

Check your Starter

  1. Add 1 teaspoon of starter to a cup of 80°F water it should float.

Make The Dough

  1. Pour525 grams water (80°F) into a large bowl.
  2. Add 200 grams sourdough starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water
    • Note: The starter should float even in the large quantity.
  3. Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. At the end use wet hands to form a shaggy dough ball.

Autolyse Phase (Self Digestion)

  1. Let it rest 1-4 hours. 
  2. Add the salt to the bread dough. Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough.

Get Those Air Bubbles

  1.  Pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Rotate around the bowl until the dough is stretched and pulled from each quarter of the bowl.
  2. Repeat Step 1 every 30 minutes 4 more times.
    • Why?
      • The dough will change from a slimy ropy mass to a billowy dough with many air pockets and definite body as you stretch and fold it.
      • The dough should become an elastic resilient dough that passes the window pane test. IF your dough is still breaking before it goes transparent when pulled. Do ANOTHER stretch and fold.

Get More Air Bubbles

  1. Allow the dough to rise in a large deep bowl at room temperature for 1 hour (or until it rises by 30%).
  2. Cover the bowl of dough with a plastic bag and set it in the fridge for 12 – 15 hours.
    • Why? It should continue to rise slowly so give it room in the bowl and you want to capture the moisture so plastic wrap will keep in the moisture.
  3. Remove the dough from the fridge and let it sit on the counter in the bowl for 2 hours or until the dough reaches room temperature.
    • Why? The dough will soften and gently rise as it warms.

Tortilla Making Time

  1. Cut the dough into 30 even balls.
  2. Roll the dough as thin and evenly as possible

Cook Tortillas

  1. Put large skillet on high heat
  2. Place thin dough on skillet and flip when air bubbles rise.
  3. Pull off skillet when air bubbles rise on backside

Poori

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Makes

16 individual poori’s

Nutrition of Each – Double calories due to deep fry)

  • 60 calories (120  calories – deep fried)
  • 2g fat
  • 0mg cholesterol
  • 28mg sodium
  • 112mg potassium
  • 8g carbohydrates
    • 1g fiber
    • 0g sugar
  • 2g protein

Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds
  • ¼ teaspoon jalapeño
  • 1 tablespoon canola oil
  • ¼ teaspoon kosher salt
  • ¼ cup water

Equipment

  • rolling pin
  • deep frying pan
  • slotted ladle spoon

Prepare Ingredients (5 minutes)

  1. Mince
    • 1 fresh chili and measure out 1 teaspoon
  2. Measure
    • 1 cup all purpose flour
    • 1 teaspoon turmeric
    • 1 teaspoon cumin seeds
    • ¼ teaspoon jalapeño
    • 1 tablespoon canola oil
    • ¼ teaspoon kosher salt
    • ¼ cup water

Cookin Time (30 minutes)

  1. Mix the following ingredients into the all purpose flour
    • 1 teaspoon turmeric
    • 1 teaspoon cumin seeds
    • ¼ teaspoon jalapeño
    • ¼ teaspoon kosher salt
  2. Add 1 tablespoon canola oil to the flour
  3. Slowly mix the water into the flour ounce by ounce. You want the dough to be firm.
  4. Pour canola oil into deep sauce pan and put the pan over medium heat
  5. Once dough is firm break into 16 even balls.
  6. Roll each of the 16 balls into a 3″circle that is roughly 2 millimeter thick
    • Note: if the poori is too thin it will not get an air pocket when you deep fry it.
  7. Bring the pan full of canola oil to high heat
  8. Repeat for each poori:
    1. Once the oil has reached 575°F place one of the flattened circles into the oil and flip  to cook the other side (Should be less than 1 minute)
      • Note: If the oil is not hot enough the poori could not get the air pocket.
    2. Remove the poori from pan and place on paper towel.

Bhajas

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Screen Shot 2020-07-10 at 2.20.46 PMMakes

30 individual bhajas

Nutrition of Each and multiplied Calories by 2 since it is deep fried

  • 18 calories (36 calories- deep fried)
  • 0g fat
  • 0mg cholesterol
  • 20mg sodium
  • 20mg potassium
  • 3g carbohydrate
    • 0g fiber
    • 0g sugar
  • 1g protein

Ingredients

  • 1 cup chana flour (besan flour, gram flour or chickpea flour)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander
  • ½ teaspoon fresh ginger root
  • ¼ teaspoon fresh jalapeño
  • ⅓ cup yellow onion
  • ⅓ cup potato
  • ⅓ cup banana

Equipment

  • small pan for deep frying
  • slotted spatula
  • medium size bowl

Steps

Preparation

  • Measure
    • 1 cup chana flour
    • ¼ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon coriander
  • Mince
    •  ½ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
  • Slice
    • ⅓ cup yellow onion
    • ⅓ cup potato
    • ⅓ cup banana

Create the Batter

  1. Mix the following in a medium size bowl
    • 1 cup chana flour
    • ½ cup cold water
  2. Once you have pancake batter like consistency add
    • ½ teaspoon fresh ginger
    • ¼ teaspoon fresh jalapeño
    • ¼ teaspoon salt
    • ¼ teaspoon turmeric
    • 1 teaspoon coriander
  3. Make sure to maintain the pancake batter consistency add cold water if needed.

Cookin Time

  1. Bring 2″ of canola oil to high heat in a small pan.
    • Test the  heat of the oil by dropping a small piece of batter into the oil it should quickly rise to the surface. If not increase the heat.
  2. Coat the prepared veggies in the batter and drop them into the canola oil flip each one over and remove once golden brown.
    • Repeat for all prepared items.

Sourdough Loaf

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Screen Shot 2020-07-10 at 2.22.55 PMMakes

2 loafs

Nutrition of Each Loaf

  • 1,258 calories
  • 278g carbohydrates
    • 35g sugar
    • 12g fiber
  • 0 fat
  • 50g protein
  • 3499mg sodium

Ingredients

Default Dough Ingredients

  • 525 grams water (80°F)
  • 20 grams salt
  • 200 grams active starter (can add more)
  • 700 grams all purpose flour

Spelt Dough

  • 525 grams water (80°F)
  • 20 grams salt
  • 200 grams active starter (can add more)
  • 500 grams all purpose flour
  • 250 grams spelt flour

Equipment

  • gram scale
  • dutch oven
  • large bowl
  • knife or razor blade
  • whisk
  • spatula or dough bowl scraper
  • bannton or parchment paper

Steps

Test Your Starter

  1. Add 1 teaspoon of starter to a cup of 80°F water it should float.

Make The Dough

  1. Pour 525 grams – water (80°F) into a large bowl.
  2. Add the 200 grams of active starter and mix thoroughly with a whisk. Mix until the floating cloud of starter is mixed completely into the water.
  3. Add 700 grams – all purpose flour and mix to form a sticky dough ball.

Autolyse Phase (Self Digestion)

  1. Let the sticky dough ball rest 1-4 hours in the large bowl.
  2. Add the 20 grams – salt. Use your hands to stretch the dough gently until the salt is mixed into the dough.

Add Air Bubbles

  1.  Pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Rotate around the bowl until the dough is stretched and pulled from each quarter of the bowl.
  2. Repeat Step 1 every 30 minutes 4 more times.
    • Note:
      • The dough has  become an elastic resilient dough that passes the window pane test (Pinch a little dough and pull it away from the dough ball, you should not be able to see through it).
      • If your dough does not pass the window pane test and it is still breaking before it goes transparent when pulled. Do another round on step 1.

Add More Air Bubbles

  1. Allow the dough to rise in a large deep bowl at room temperature for 1 hour or until it rises by 30%.
  2. Cover the bowl of dough with a plastic bag and set it in the fridge for 12 – 15 hours.
    • Why? It should continue to rise slowly so give it room in the bowl.
  3. Remove the dough from the fridge and let it sit on the counter in the bowl for 2 hours or until the dough reaches room temperature.
    • Why? The dough will soften and gently rise as it warms.

Create 2 Loafs

  1. On a clean un-floured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly. Divide the dough into two even round balls.
    • Note: Try to not push the dough down keep the air pockets you created.
  2. Let the dough balls rest for 20 to 30 minutes.
    • Note: They will spread out but should not fall off at the edge of the pancake. If they do, reform the loaves and bench rest them again to build the structure of the dough better.

Final Chance For Air Bubbles (Repeat for each loaf)

  1. Gently stretch and pull the dough from the sides to the middle of the dough ball.
  2. Place the dough seam side up in your floured/cloth lined banneton/bowl.
  3. Rise in the fridge 2-4 hours. 

Baking Time (Repeat for each loaf)

  1. PREHEAT oven to 450°F & set your empty dutch oven with lid in the oven for 30 minutes.
    • Note: Keep the formed loaf in your banneton or bowl in the fridge until you actually need to place it in your preheated dutch oven. Why? Cold dough will aide the oven spring.
  2. Pull out your VERY hot dutch oven remove the lid and add your dough.
    • Banneton: flipping the dough into the dutch oven as gently as possible seam side down.
    • Alternate method: Place high heat safe parchment paper over the bowl.
  3. Score the loaf with your lame knife or a razor blade or sharp scissors.
    • Why? So it looks cool no but really scoring helps the dough rise.
  4. Bake 30 minutes at 450°F in the dutch oven.
  5. Bake 10 minutes UNCOVERED Note: Remove the lid (and parchment paper).
  6. Remove loaf from the dutch oven.

Final Step (Repeat for each loaf)

  1. Check the center of the loaf should read about 205°F.
  2. 1 Hour let loaf sit on a cooling rack.
    • Why? hour to set the crumb