Sunday, May 19, 2013

Gluten Free Fruit and nut bread

I was in mood to make some yummy nutty desert bread, I was going through the book 500 gluten free and found this recipe interesting, I gave my own to make it Vegan and some other changes .

Ingredients :
1 cup dried tropical fruits, I had one from Walgreens, I removed coconut from it.
1/4 cup chopped dates
1/4 cup chopped figs
1/4 cup golden raisins , I will try cranberry for a twist next time
1/2 cup chopped walnuts
1 tsp applesauce
Litchi juice (1/4 cup)

1/4 cup almond meal
1/4 cup cornstarch
1/4 cup potato starch
1 tsp xantham gum
1 tsp baking powder
2 tsp cinnamon
1/4 cup butter, I used earth balance to make it Vegan, at room temperature
3/4 cup brown sugar
4 tsp GF egg substitute (mix with water per instructions on package)
1/2 cup applesauce


In a bowl add all dried fruits and 1 tsp applesauce.
Heat litchi juice , heat until heated, no need to boil.
Pour heated juice in bowl containing dry fruits and applesauce . Mix well , cover and keep for 3 hours.
Preheat over at 350 degree farenhite.
In a large bowl add almond meal, potato starch, xantham gum, baking powder, cinnamon, cornstarch and mix well.
In separate bowl, take melted butter , add sugar , mixture of egg substitute in water slowly and mix well, then add flour mixture, applesauce, dry fruit mixture . Stir until just combined. Grease 2 loaf pans. I made 1 in muffin tray and 1 in loaf pan.

Bake for about and hour, about 35-45 minutes if making in muffin tray.

Check if toothpick when inserted cones out clean.

Cool in pan for 10 minutes, then turn out and cook completely on a wire rack.

Enjoy ! It finished fast in my house :)

Gluten Free Fruit and Nut Bread

Amritsari Kulcha (Indian Flat Bread)

Amritsari Kuclha is a very tasty Indian flat bread, which is one of my family's favourite weekend Brunch. Usually its served with Chana curry (Garbanzo beans), but I made today with Dal Makhani & Ghiya kofta (Bottle guard dumplings), I made 2 different kinds of Kulcha, one type consists of wheat flour (for my hubby), and Gluten free version for my self. they turned out so good and finished so fast that I didn't get chance to take photos . I promise I will add photos next time :).

For Gluten Free Kulcha (Flat Bread)
  • Gluten free all purpose baking flour - 1 cup
  • Yogurt - 4 tsp
  • Active Yeast (1 packet) I used for both the amritsari kulcha recipes.
  • Sugar 2 tsp
  • warm water (3/4 cup)
  • salt -1 tsp
  • xanthan gum - 1 tsp
  • chopped green coriander leaves - 2 tbsp (optional)
  • olive oil - 1 tsp
For Whole Wheat Kulcha 
  • Whole wheat flour - 1 cup
  • Yogurt -4 tsp
  • Active Yeast (1/2 packet)
  • Sugar 1 tsp
  • warm water (around 1/2 cup)
  • salt- 1 tsp
  • chopped green coriander leaves
  • olive oil/clarified butter - 1 tsp 

Stuffing for Kulcha

  • Boiled potatoes- 2 medium sized 
  • salt
  • Finely chopped onions - 1 small size
  • green chilli - 1 (optional)
  • green corrionader leaves 
  • red chilli powder - 1/4 tsp
  • Garam Masala -1/4 tsp
  • Dried Mango powder - 1 tsp
  • prepare yeast by adding sugar to warm water and then adding yeast to it, stir and cover and let it sit for few minutes, it will turn frothy.
Gluten free Dough
  • take GF all purpose flour in a big bowl, add salt, xanthum gum, and mix well.
  • make a well and add Yeast mixture, yogurt and coriander leaves, oil.
  • knead the dough well, it will be a bit sticky don't worry and cover and let it rise for 30 minutes.
  • once risen, make 4 smooth balls and let rise again for 15 minutes.
Whole wheat Dough 
  • Repeat same steps as GF dough and knead the dough and keep aside for 30 minutes.
  • once risen, make 4 smooth ball(oil your palms if sticky), and let those rise for 15 minutes.
Prepare Filling
  • peel the potatoes and mash , mix rest of ingredients and mix thoroughly. 
  • Make 6 equally size balls and keep aside.
Making Kulchas
  • Preheat oven at 500 degree Fahrenheit. if you have Pizza stone, put that in oven, its really useful for Kulcha else use ordinary baking tray.
  • Take one prepared, risen ball and dip in wheat flour (use rice flour if Gluten free) and make a disk with the help of rolling pins.
  • add 1 ball of potato filling in the middle and fold again, dust again and roll in a disk.
  • make a few of those disk and put in oven on heated pizza stone (if using)  and bake for 8-9 minutes.
  • serve hot with any curry or fresh Yogurt.
To make restaurant style, use all purpose flour instead of wheat flour :)

Wednesday, May 1, 2013

Minestrone soup

I made this soup with gluten free pasta to make it gluten free but you can use which ever pasta you like.

Chopped baby spinach- 1 cup
Cauliflower - 1 cup
Broccoli - 1 cup
Pasta - 1 cup your choice
White beans - 1 cup per soaked and cooked
Onion - 1 cup, finely chopped
Garlic paste- 1 tsp
Chili powder per taste
Carrots - chopped 1/2 cup
Bay leaf -2
Cumin seeds - 1 tsp
Vegetable broth 4 cup
Salt per taste
Oil 2 tsp

Heat oil in a pan
Add cumin seeds and bay leaf, once splutter , add onion and sauté
Add garlic once onion cooks, then add vegetable broth and let it boil. Once it boils add pasta, beans and rest if vegetables with salt and pepper and cover and cook for 15-20 minutes.
Your soup is ready once pasta is cook, you can mix and match any vegetables of your choice!
Enjoy as a hearty lunch or dinner!

Pancakes made from leftover lentil and rice

I was pretty tired and saw a little bit of cooked lentil and rice with mixed vegetables in my refrigerator , suddenly idea of patties tricked in my mind. I just add some con flour and coated with bread crumbs. Cooked on medium heat on a pan adding few drops of oil. They turned out yummy

Fruity sauce

It's a really yummy sauce I came across of my favorite blog, I must say its awesome

I used kiwi, orange. Almonds , mint and coriander leaves and salt, cumin powder, green chills with lime juice. It turned out awesome

Tapioca wafers/ sabudana Papad

Tapioca is one of easiest to work with ingredients, this particular recipe is a quick one for gluten free appetizer or evening snacks. You can get these ready made wafers/ papad from Indian supermarkets and deep fry those. Sprinkle black pepper and salt when still hot. Serve hot. It's a quick crunchy snack.

I will post recipe of making the wafers from scratch at home soon.

Sorghum flour Upma

I was looking for a easy quick recipe for a lazy lunch afternoon, when i was at home. i came across this recipe which. Really impressed me,

Sorghum flour (Jowar flour) -1 cup
Water - 3 Cup
Yogurt - 2 tbsp
Turmeric powder -1/2 tsp
Salt - to taste
Red chill powder - to taste
Oil - 2 tsp
Ginger paste - 1 tsp
Chill paste per taste

For tempering (tadka):
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp
Curry leaves - 7-8 leaves
Oil- 2tsp

Take Sorghum flour in a big bowl, add yogurt and water and mix well.
Add oil, salt, turmeric powder,chill powder, ginger paste, chill paste.

Heat 1 tsp in a pan and add above prepared mixture and let it boil. Bring gas to medium heat and keep stirring , after 5 minutes cover and cook until water evaporates a bit.

Prepare tempering on the side, heat oil in separate pan, once heated add mustard seeds and let it tempered . Then add sesame seeds and curry leaves cover for a minute. Add half of tempering in the prepared Upma.

For garnishing take prepared Upma in a bowl, let it set for few minutes, then serve on plate with some tempering on the top. The taste is superb and you can serve this a really hearty dish any time as a breakfast , evening snack or a light lunch everybody will just love it. One doesn't have to on gluten free to enjoy this dish:).