THE COWBOYS COOK BOOK

HOW TO KNEAD KHAPLI FLOUR :

KHAPLI  the ancient wheat long grain is lowest in Gluten content and is the softest and tastiest in texture is kneaded with Luke warm water and at the time of kneading we need to add our fats like ghee or oil to it and let it rest for 15-20 mins to settle the same and then roll it with your rolling pins to soft round pinkish brown rotis  / phulkas, rolls wrap for chicken rolls, soft aloo paratha and a lot more Do let us know how they turned out .  

A quick healthy tip : Add a spoon full of Cowboys sattu protein flour / powder to make the roti more delicious and high protein. 

 

HOW TO MAKE MILLET DOSA/ IDLI  WITH COWBOYS MILLET BATTERS :

Cooking Instructions:
1. For preparing Idli batter, mix water, curd & Idl/Dosa Mix in 1:1:1 r
ratio is 1.5:1:1. Add 1/2 tea spoon baking soda in the batter if required Add salt to taste and mix well to make a smooth and consistent batter.

2.  For Idli Steam the batter in an Idli cooker for 10 minutes on medium
For Dosa: Medium heat a nonstick pan. Grease with cowboys A2 ghee butter & roast both sides. 

 

HOW TO MAKE GLUTEN FREE NOODLES & PASTA 

Best way to cook gluten free noodles , pasta and spaghetti is to Blanche them in extremely hot water for minimum of 3 mins to maximum of 6 mins with a texture check at every  2 mins interval for desired consistency .There has to be a constant stirring to avoid any kind of binding and sticking of the pasta / spaghetti.

Veggies and seasoning to be put after cooking the pasta / spaghetti seprate.