Gluten Free Cooking
Meetha Kesari Chawal
Ingredients:
| Basmati rice | 20 gm |
| Almonds | 05 gm |
| Cashew nut | 05 gm |
| Raisins | 05 gm |
| Coconut | 10 gm |
| Oil | 05 ml |
| Sugar | 10 gm |
| Cardamon powder | 1/4 tsp |
Method:
- Boil rice & drain the water. Fry the nuts.
- Pour rice into a pan, mix with nuts .
- Add sugar and sprinkle cardamom powder on top.
Rice Flakes Halwa
Ingredients:
| Rice flakes | 20 gm |
| Sugar | 30 gm |
| Oil | 20 ml |
Method:
- Heat oil in frying pan and deep fry rice flakes.
- Coarse grind the fried rice flakes in mixer using 100 ml water.
- Melt sugar in a pan, add rice flakes and cook.
Phirni
Ingredients:
| Rice flour | 30 gm |
| Milk | 150 ml |
| Sugar | 10 gm |
Method:
- Heat milk, add rice powder to it. Cook on low fire till it thickens.
- Remove from the fire and add sugar.
- Serve cold.
Soya Rice Chikki
Ingredients:
| Soya flour | 10 gm |
| Puffed rice | 20 gm |
| Jaggery | 60 gm |
| Besan | 20 gm |
| Fennel | 02 gm |
| Ghee | 10 gm |
Method:
- Dry roast soya bean flour in a karahi.
- Melt ghee in a karahi, add jaggery and cook till slightly thick.
- Add all the ingredients, remove from fire, mix well and set in a greased plate.
Basan Laddo
Ingredients:
| Besan | 30 gm |
| Ghee | 20 gm |
| Sugar | 20 gm |
Method:
- Roast gram flour in a pan with ghee. Allow to cool. Add ground sugar
- Mix well.
- Shape into small laddos.
South Indian Flavour Arhar Dal
Ingredients:
| Arhar Dal | 30 gm |
| Beans | 20 gm |
| Curry leaves | 5-6 |
| Red chili | 1 tsp |
| Oil | 05 ml |
| Salt | To taste |
Method:
- Soak the dal in water for one hour.
- Drain the water and grind to a thick paste coarsely with curry leaves, salt & red chilies.
- Steam the coarse mixture for 6-8 minutes.
- Boil the cut beans with salt. Sauté the mustard seeds in hot oil, add mixture & beans and mix well.
Singhara Atta Roti
Ingredients:
| Potato | 30 gm |
| Chestnut flour (singhare ka atta) | 40 gm |
| Oil | 10 ml |
Method:
- Boil potatoes and mash them.
- Mix mashed potato, chestnut flour and other ingredients & make dough.
- Cook on a tawa with oil after making chapattis out the dough.
- Note: You can use boiled Arbi( colocasia) instead of potatoes.
Soya Manchurian
Ingredients:
| Soya chunks | 50 gm |
| Corn flour | 40 gm |
| Besan | 15 gm |
| Oil | 30 ml |
| Salt | To taste |
Method:
- Soak soya chunks in water and squeeze.
- Coat with besan and fry.
- Heat oil and saute green chilli, ginger, add soya sauce, water & bring to boil.
- Add corn flour and fried chunks to the mixture.
Aloo Arrowroot Chapatti
Ingredients:
| Arrowroot flour | 50 gm |
| Potato | 50 gm | Oil | 05 ml |
Method:
- Boil potato and mash it.
- Add arrowroot flour, oil and make a soft dough. Divide this dough into small balls and roll out chapattis.
- Cook the roti on hot tawa.
Coconut Rice
Ingredients:
| Rice | 100 gm |
| Coconut | 10 gm |
| Bengal Gram | 10 gm |
| Green Gram | 10 gm |
| Peanuts | 5-10 pcs |
| Oil | 10 ml |
| Salt | To taste |
Method:
- Take oil in a pan and roast Bengal gram and green gram till golden brown.
- Add desiccated coconut and peanuts to it.
- Add washed rice to water, add the seasonings, salt, cook till rice is well done.
Poha
Ingredients:
| Poha(Flaked rice) | 50 gm |
| Potato | 30 gm |
| Peanuts | 10 gm |
| Oil | 05 ml |
| Lemon | 1/4 |
| Salt | To taste |
Method:
- Keep flaked(poha) rice under running water and drain.
- Boil, peel & cut potatoes & roast peanuts.
- To hot oil add mustard seeds, curry leaves, roasted peanuts, potatoes and coriander. Once it is tempered add drained flaked rice (poha) and stir well.
- Serve with lemon juice and coriander leaves.
Masala Urad Dal Vada
Ingredients:
| Urad Dal | 50 gm |
| Onion(finely chopped) | 25 gm |
| Coconut | 20 gm |
| Oil | 100 ml |
| Salt | To taste |
Method:
- Soak dal for 12 hours and then grind into smooth paste.
- Add all the ingredients and mix well.
- Make vadas and fry till golden brown.
Arrowroot Potato Cutlet
Ingredients:
| Arrowroot flour | 20 gm |
| Potato | 40 gm |
| Cheese | 20 gm |
| Peas | 10 gm |
| Oil | 50 ml |
| Salt | To taste |
Method:
- Roast arrowroot flour in little oil.
- Boil potatoes and peas.
- Mash potatoes, peas, cheese and mix all the ingredients.
- Add seasonings, make into shape of cutlets.
- Shallow fry the cutlets in hot oil.
Bajra Mathri
Ingredients:
| Bajra flour | 20 gm |
| Besan | 15 gm |
| Ghee | 05 gm |
| Oil | 50 ml |
| Salt | To taste |
Method:
- Sift Bajra and besan together.
- Add salt to the mixture and rub-in ghee.
- Kneed the stiff dough using water.
- Make small balls and roll into mathri and fry till golden brown.
Corn Cutlets
Ingredients:
| Fresh corn | 20 gm |
| Groundnuts | 20 gm |
| Boiled Potato | 60 gm |
| Corn flour | 20 gm |
| Oil | 100 ml |
| Salt | To taste |
Method:
- Grind corn and groundnuts to a paste. Mix the mashed potato with the paste. Add corn flour and seasonings.
- Divide the mixture into portions, make into balls and fry the cutlets in hot oil.
Mix Veg Pakoras
Ingredients:
| Gram flour | 30 gm |
| Onion | 20 gm |
| Ginger | 05 gm |
| Spinach | 50 gm |
| Brinjal | 30 gm |
| Oil | 100 ml |
| Salt | To taste |
Method:
- Chop all the vegetables finely and mix with gram flour. Add some water and make a batter.
- Add all the seasonings.
- Heat oil in a karahi and fry the pakoras.
Jacket Patatoes
Ingredients:
| Potatoes | 2 large |
| Cabbage | 25 gm |
| Spinach | 50 gm |
| Sprouts (moong Dal) | 20 gm |
| Oil | 10 ml |
| Salt | To taste |
Method:
- Peel the potatoes and bake them for ½ an hourin hot oven till soft.
- Saute chopped spinach, cabbage and sprouts and seasonings.
- Serve hot with bake potatoes.
Besan Cheela
Ingredients:
| Besan | 100 gm |
| Tomato | 10 gm |
| Coriander |
25 gm |
| Oil | 30 ml |
| Salt | To taste |
Method:
- Chop tomato, coriander & add besan. Put salt and make a batter of pouring consistency using water.
- Put oil in a heated tawa. Put batter and spread it and cook cheela from both sides
Soya Kebab
Ingredients:
| Soyabean chunks | 20 gm |
| Bengal Gram dal | 15 gm |
| Carrot | 20 gm |
| Potato | 30 gm |
| Oil | 10 ml |
| Salt | To taste |
Method:
- Boil soya chunks and potato.
- Pressure cook the dal and vegetables. Cool.
- Mash all the ingredients and mix them well.
- Shape them into small balls
- Shallow fry in oil.
Sago Cutlets
Ingredients:
| Sago | 20 gm |
| Peas | 20 gm |
| Carrot | 30 gm |
| Potato | 40 gm |
| Cheese | 20 gm |
| Oil | 20 ml |
| Salt | To taste |
Method:
- Boil Potato, peas and carrots.
- Soak sago in water.
- Mash and mix all the ingredients well along with paneer and seasonings.
- Make into the shape of cutlets and shallow fry.
