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This Section contains a selection of recipes of alkaline foods which are used in our clinic. They have been formulated over the years by Mrs Helen Hiranandani under the guidance of Dr Manik G Hirandani in association with our late cook Rajinder Singh Karki.Mrs Hiranandani is also working on the Clinic cook book which contains more recipes.

Alphabetical list of recipes

BISCUITS
DAIRY FREE PASTRY
HOT PUDDING
OATMEAL COOKIES
PUMPKIN PIE FILLING
SHORT CRUST PASTRY
SODA BREAD

SODA BREAD


Traditionally in Ireland, this bread was baked in an open hearth rather than an elaborate baker’s oven and it did not use yeast. The normal method of baking was in a covered pot in the embers of the fire. The cook would increase the all-round heat by heaping coals on the lid. To re-create this effect we suggest the use of a "bonnet" over the baking sheet. We use a stainless steel tin or pan that is larger than the loaf , which will give the bread all-round heat and give maximum lightness while not browning the crust too much.

Ingredients:

225 grams white plain flour
1/2 teaspoon baking soda
1/4 teaspoon salt
15 grams oil / dairy free margarine
15 grams white sugar
150 ml water

Method:


Sift the flour, baking soda and salt together into a bowl. Rub in the oil / dairy free margarine and sugar. Add water to the flour. Mix lightly, then turn on to a lightly floured surface. It will be quite moist.

With clean and floured hands, bring this dough softly into an approximate round. It will never be smooth and neat as it is best if you do not work the flour too much. If you make firm dough, which you knead, all you do is excite the gluten in the flour, making the dough tough and heavy. Heat the oven to 180*C / 350*F/ gas 4.

Mark a cross with a knife from one side to the other and place the loaf on a greased baking sheet. Cover this with the "bonnet" which is described above - a tin or pan that is larger than the loaf.

Bake for thirty minutes, then remove the "bonnet" and bake the loaf for another 15 minutes, until lightly browned on top
.
Soda bread is best eaten warm and fresh. When cooling it on a rack after baking, wrap it in a clean tea towel to keep the crust soft.

Variations:

1.If you prefer to make this bread with brown whole meal flour, it would be best to use freshly ground flour and to use the softest (weakest) flour that is available, as well as the coarsest grind. You may need to add more liquid in the dough also.

2. An alternative method is to mix some cream of tartar with plain live peanut curd ( please see recipe on the website) instead of using baking powder as a raising agent

SHORT CRUST PASTRY



All ingredients and utensils should be as cool as possible. This keeps the margarine hard. If it becomes at all warm it will start to make the fingers oily and then it becomes difficult to wrap it into the flour. When that happens the mixture becomes very heavy instead of lightly and airy. 

Add the minimum amount of water possible. You need just enough water to make the pastry of a rollable consistency. If you use too much water the pastry becomes tough. 

The oven must be hot for the first few minutes of baking. If the oven is too cool the fat will loosen out of the pastry.

DAIRY FREE PASTRY



115 g refined wheat flour

60 g dairy-free margarine

1/4 teaspoon baking powder

8 tablespoons ice cold water to mix

wheat flour for dusting on the pastry board

Sift the flour and baking powder together. Rub the cold margarine into the flour slightly with the fingertips until the mixture resembles breadcrumbs. Add just enough ice cold water to make a rollable dough. Roll the dough on flour board and cut as required. 
Line the oiled pie plate with the rolled out dough and prick the dough with a fork. Place the pie filling on top.
Bake in a hot oven at 205 degrees C for 15 minutes.


PUMPKIN PIE FILLING 


wheat free

2 mashed and cooked pumpkin

1 cup water

3/4 cup brown sugar ( jaggery )

1 tablespoon molasses ( liquid jaggery )

1/2 teaspoon salt

3 tablespoon oil

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 cup potato flour

Mix the cooked mashed pumpkin with the water and the sugar. Add oil and molasses. Mix the potato flour with the salt and spices and stir in. Pour into  a prepared pie crust      ( see above) and bake.


HOT PUDDING

Ingredients for the pudding batter
1 cup rice or wheat flour
2 teaspoons baking powder

1/4 teaspoon. salt

1/2 cup sugar

3 tablespoons. cocoa

1/2 cup water/coconut milk

2 tablespoons . oil
1 cup chopped nuts (optional)

Ingredients for the pudding's sauce
1/2 cup sugar

1/4 cup cocoa

1 3/4 cups boiling water Pre-heat the oven to 350°F
You will require a square oiled pan (about 9” x 9”). Any edible vegetable oil may be used for this. Sift rice or wheat flour, baking powder and salt; add sugar, oil, cocoa powder and water or coconut milk. Stir. Blend in 1 cup of nuts. Spread in oiled pan. Sprinkle with the mixture of sugar and cocoa. Pour hot water over the entire mixture. Bake 45 min. (During baking, cake rises to top and chocolate sauce settles to the bottom.) Cut in squares and spoon sauce over each piece. Serve warm.

OATMEAL COOKIES

2 cups oatmeal

2 cups rice flour

1 cup sugar

1 cup sunflower oil

1 cup raisins

1 teaspoon baking soda

4 tablespoons water
teaspoon cinnamon

1 pinch salt



Pre-heat the oven to 350°F
You will require an oiled baking tray. Any edible vegetable oil may be used for this. Add the ingredients in the order mentioned above, mixing each item thoroughly before adding the next ingredients. Form into balls the size of walnuts. Place the balls on an oiled baking tray one inch apart. Bake in the oven for 10-15 minutes.


BISCUITS


Onion & Celery Biscuits

Baking powder Biscuit
2 cups all-purpose flour
1 tablespoon baking powder
_ teaspoon salt
1/3 cup shortening
_ cup milk

Stir thoroughly the flour, baking powder, and salt. Cut in shortening till mixture resembles coarse crumbs. Make a well in dry mixture; add milk all at once. Stir till dough clings together. Knead gently on lightly floured surface (10 to 12 strokes). Roll or pat dough to _ - inch thickness. Cut with 2 _ - inch biscuit cutter; dip cutter in flour between cuts. Place on ungreased baking sheet. Bake at 450*F till golden, 10 to 12 minutes. Makes 10 biscuits.

Prepare baking powder biscuits as above, except add _ teaspoon baking soda to the flour mixture, and substitute buttermilk for milk in recipe. Makes 12 biscuits
Dro prepare baking powder cuits as above, except use 1 cup milk. Do not knead. Drop from tablespoon onto greased baking sheet. Brush with milk. Bake as directed. Makes 16.

Prepare baking powder biscuits, except use 1 _ cups all-purpose flour and _ cup whole wheat flour. Makes 12.

Chocolate:chopped onions
1 Tablespoon dalda
1 _ cups all- purpose flour
1 _ teaspoons baking powder
1 _ teaspoon salt
_ teaspoon celery seed
_ cup dalda
1 beaten egg
1/3 cup water
2 teaspoon mixed herbs
Cook onion in butter till tender. Stir thoroughly the flour, baking powder, salt and celery seed. Cut in shortening till mixture resembles coarse crumbs. Add cooked onion, egg, and milk all at once; stir just till dough clings together. Knead gently on lightly floured surface (10 to 12 strokes). Roll or pat dough to _ -inch thickness. Cut with floured 2 _ -inch biscuit cutter. Bake on ungreased baking sheet at 425*F for 12 to 13 minutes. Makes 12