Gluten Free Nankhatai

Nankhatai is a crispy delicate cookie with cardamon flavor, its one of my favorite during my childhood

3/4 cup almond meal ( I made it by grinding raw almonds)
1/2 cup besan
1/4 cup green cardamon powder
1/8 tsp salt
10 tbsp sugar (powdered)
1/2 cup vegan butter ( I use earth balance)
Few almonds for garnishing

In a bowl mix besan and almond mean after sieving . Add salt and mix thoroughly.
In a separate bowl take softened butter and sugar and mix until gets creamy.
Then mix sugar mixture with besan mixture knead well and keep in refrigerator for 15 min.

After 15 min take out kneaded dough and knead few more min. Than take out small pieces (around 16) and make small balls , removing any cracks with finger.

Place on a greased baking tray or tray with parchment paper. Put 1 almond on each ball and press lightly.
Keep tray in refrigerator for another 15 min.

In mean time preheat oven at 300F. Then after 15 min take tray with cookie balls out and bake for 16-18 min , keep watching cute cookie rising and not turning brown

Then take out oven and keep out for 5-10 min to let it cool. Keep watching your family mementos not trying to take a piece or 2 now itself .

After cooling down enjoy the cookies! Caution: it goes fast so make double batch!

Handvo(savory cake)

Handvo or handwa is a traditional Gujarati dish, which is a healthy tasty savory cake. It's madewith coarsely   ground rice and lentil . I made the variation with quinoa instead of rice. Hopefully you also like the taste. It's full of protein.

Ingredients:

1/4 cup long grain rice

1/2 cup quinoa 

1/4 cup brown rice

1/4 cup Chana dal

1/4 cup urad dal

1/4 cup arhat daal

1/2 cup yogurt (plain)

3 tsp ginger green chili paste 

2 tsp garlic paste

2 cup bottle Garud (grated)

1/4 tsp ajwain

1/4 tsp turmeric powder

2 tsp salt

4 tsp sugar

Curry leaves

2 tsp sesame seeds

2 tsp mustard seeds

4 tbsp oil

1 tsp fruit salt

Recipe:

Wash and soak rice, quinoa, lentils for 4-5 hours.

Ground the mixture after draining the water, keeping it coarse

Add yogurt and grind a bit more. Take it in a big bowl

Add grated bottle guard, ginger chili paste, sugar, ajwain, salt, turmeric powder, garlic paste . Mix well . 

Heat 1 tbsp oil in a pan, switch off gas, add curry leaves and red chili powder. Add to the mixture.

Cover and keep to ferment over night.

Per heat over on 350 C

Oil a muffin tray or a cake pan , pour batter in each hole,  Heat oil in a pan, add mustard seeds and allow to tamper, add few sesame seeds on top of batter. Then add hot oil with mustard seeds, it will temper the sesame seeds.

Cover with aluminum  foil and bake for 40 min, add eno in fermented mixture , and mix well

Then check with tooth pick if done, set oven on broil and broil for 10 min but keep close eye.

Serve hot ( after 10 min of cooling)or cold, you can keep in refregeriater for a week. Serve with tomato ketchup and green coriander sauce,  

Note: you can also use shredded zucchini, carrots, cabbage with bottle gaurd.

Take 1 cup white rice, instead of 1 cup white rice, quinoa, brown rice to make traditional way.

Grilled Sandwich

Gluten Free Grilled Sandwich

Gluten Free seeded bread

Vegetarian Pad Thai

Gluten Free Garlic & Basil Focaccia

Brussels sprout

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

Recipe:

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 :).

Ingredients:
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

Recipe:

• 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.

Variation:
To make restaurant style, use all purpose flour instead of wheat flour :)

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

Recipe:
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:).

Chinese quinoa stir fry with baby corn

Today I got up with craving of eating something very spicy. I wanted to make something healthy and fast. I had some already cooked quinoa saved from yesterday's lemon quinoa . So I thought of making stir fried quinoa with baby corn. I hope you will give it a try and you can really custom make per your taste :).

Ingredients :
2 cupped cooked quinoa
1 medium sized onion, chopped lengthwise
2 green onions, separately chop green and white portions
1 zucchini , chop diagonally
Celery , 1 cup finely chopped
Brocllie florets,1 cup
Green beans , finely chopped , 1 cup
Carrots , 1 cup shredded
Baby corn, 1 cup
Ginger , 2 tsp finely chopped
Garlic , 2 tsp finely chopped
Green chilies per taste
Soy sauce, 1 tsp
Vinegar, 1 tsp
Salt per taste
Black pepper , 1 tsp
Oil, 2 tsp
Chili hot sauce (optional)


Recipe:
Prepare all vegetables. Keep aside
Heat oil in a pan , add onion and stir fry
Once turned brown add ginger, garlic, green chili, white portion of green onions.
Stir fry for 3-4 minutes , add celery and sauté , after 2 minutes add rest of all vegetables except onion green.
Stir fry until vegetables get cooked. Then add soy sauce, black pepper , vinegar, chili sauce If adding, mix thoroughly with vegetables.

Then add cooked quinoa , salt. Remember sauces has salt already so be cautious with salt.

Cook for 3-4 min, stirring occasionally. Then add spring onion green, serve hot with hot sauce!

Tips:
I add roasted peanuts once sauces are added it really taste great and gives a Kung fu style taste :).

Lemon Rice using quinoa

Lemon rice is one of my favorite quick fix dish. I make it whenever I have leftover white cooked rice. Now a days I make it with quinoa . It's a health , quick , high protein recipe. Definitely give it a try.

Ingredients:

Quinoa - 1 cup
Onion -1 medium sized , finely chopped
Red dry chillies -2/3
Curry leaves - 7-8
Peanuts -10
Split pea lentil - 1 tsp
Mustard seeds - 1 tsp
Cashews - 10 (optional)
Oil -2 tsp
Salt per taste
Turmeric powder -1/2 tsp
Lemon juice - 3 tsp

Recipe:
1. Cook quinoa in 2 cup of water and keep aside.Heat oil in a pan, when heated, add mustard seeds once spluttered, add split pea lentil and curry leaves and sauté for 2-3 minutes.
Add red chilies,
2. Add chopped onion and sauté until little caramelized.
3. Now add turmeric powder and sauté for a few seconds.
4. Add peanuts and sauté for few seconds , add cashews as well if using.
5. Add cooked quinoa and mix well.
6. Mix salt per taste in a bowl with lemon juice.
7. Now add this salted lemon juice in pan with quinoa and mix well. Cover and let cook for 3-4 minutes.
8. Garnish with finely chopped fresh cilantro.

Tips:
1. You can replace quinoa with cooked white rice/ brown rice .
2. Use per roasted peanuts / cashews to save time, if salted adjust salt accordingly.
3. You can use lemon juice in bottle available in super markets.

Quinoa Appam

Ingredients:

• Quinoa [1 cup] (I usually buy organic one from Costco)

• Brown Rice [1 cup] or white rice [1 cup]

• Split Pigeon peas  (Toor Daal)  [1 cup]

• Ginger [around 1 inch piece]

• Green Chillies [approx 3-4] according to taste

• Salt according to taste

• Cumin Seeds [1/2 tsp]

• Garam Masala [1 tsp]

• Shredded Carrots [1/2 cup]

• Shredded Cabbage [1/2 cup]

• Turmeric powder [1/4 tsp]

• Shredded coconut [1/2 cup ] [optional]

• some oil for making appam

Recipe:

1.     Soak Rice, Quinoa , Lentil (Toor daal) for around 3 hours in water.

2.    after 3 hours remove excess water and grind into a paste (use some water if needed for grinding), but avoid excess of water.

3.    Mix ginger and green chili and grind again.

4.    Once grounded properly mix salt, cumin seeds, garam masala , shredded cabbage and carrots , turmeric powder, coconut.

5.    When ready Heat appam pan on gas on medium or low medium heat. pour few drops of oil in each mold.

Quinoa Appam

6.    Then pour spoonful of batter in each mold, cover with a lid and cook until the lower side turns golden brown. Keep the heat on low to medium low the entire time, otherwise the outside of the appam will get dark while the inside remains uncooked. 

Flip over and cook the other side until it is cooked . Remove and serve hot with some ketchup or chutney.

Spicy Amzing Rainbow Noodles

Ingredients:

• Rice noodles
• Broccoli 1/2 cup
• Carrots 1/2 cup shredded
• Cabbage 1 cup finely shredded
• Green beans 1/2 cup finely chopped
• Sesame oil 2 tsp
• Ginger 2 tsp shredded
• Garlic 2 tsp shredded
• Chopped onions 1/2 cup
• Green onions 2-3 finely chopped.
• Black pepper 1/2 tsp
• Vinegar 2 tsp
• Hot sauce per taste
• Soy sauce 
• Salt to taste

Recipe:

1. Boil noodles per instructions.
2. Heat a pan, add sesame oil. Once heated add onions
3. Sauté Onions until turn pink.
4. Add ginger and garlic and cook for few minutes. 
5. Then add rest of vegetables and sauté for 3-4 minute 
6. Then add hot sauce, soy sauce, vinegar, black pepper.
7. Once thoroughly mixed add cocked noodles.
8. Sauté thoroughly and add salt.
9. Top with spring onion greens and serve hot.

Guilt Free Almond Cookies........

I was looking for a cookie recipe which is tasty as well healthy, I came across this recipe on SensibleVeg

Ingredients:

• Almond Meal 1 cup
• Chick pea flour (Besan) 1/2 cup
• Agave Nectar (1/2 cup)
• Vegan butter (1/4 tsp)
• Vanilla Essence (1/4 tsp)
• Baking Soda 1 pinch
• Salt 1 Pinch
• Sliced Almonds (for garnishing)

Recipe:

• Mix Almond meal, Chick pea flour, Vanilla Essence, Salt. 
• then mix melted butter, agave nectar in mixture and make smooth dough.
• Make 12 Small Balls
• Preheat oven at 350 degree Fahrehiet.
• Place the cookie dough balls on a cookie sheet lined with parchment paper.
• Bake for 10 minutes and let it cool for 5 minutes.
• take out and store in airtight box for a week.

Lentil Dumplings in Yogurt Sauce (Dahi Bhalle)

Lentil Dumplings (Dahi Bhalle) is a popular street Food in India. Its a tasty treat for every age and healthy food. I have many childhood memories related to Indian street food. New North India its named as "Chaat", a treat colorful spicy treat! Dahi Bhalla is treetaed is king of "Chaat" :)

Ingredients:

• Urad Daal/White Lentil (1 Cup) (Soaked 4-5 hours)
• Salt (preferably Rock Salt, you can use table salt if not available), to taste
• Green Chili , 2
• Ginger , 1 inch piece.
• Oil for Deep Frying

For Yogurt Sauce:

• Well beaten plain Yogurt (1 Cup) , Use Vegan Yogurt , or skip Yogurt for Vegan Version
• Rock Salt
• Powdered roasted cumin
• Chaat Masala (Skip for GF version)
• Red Chilli Powder
• Green sauce (Mint & Coriander Sauce)
• Tamrind Sauce (Skip for GF version)

 Recipe:

• Grind Lentil with very less water, add chili, salt and Ginger to grinder and grind one more time.
• Deep fry Dumplings by adding the lentil mixture in a wok and take out when dumplings turn brown in a paper towel.
• Make all dumplings in batches of 5-6 at one time.
• Boil water in a seperate vessel and add some salt to it, switch off the burner.
• drop fried dumplings in boiled water and cover and let sit for at least 30 min.
• Now squeeze water out of dumplings, place 4-5 dumplings in a bowl.
• Top with 3-4 tbsp yougurt, add sauces per taste.
• Sprinkle chaat masala, cumin poder, chilli powder, salt and serve immediately. 

Sprouted Sunflower Seeds, Quiona with Parsley

Sprouted Sunflower Seeds, Quiona with Parsley

I have been using Sprouted Sunflower seeds in lot of my recipies these days, they really tasty and full of proteins.

1/2 Cup Sprouted Sunflower Seeds
1 Cup Quiona
1 Cup Parsley (Chopped)
Salt (per taste)
Black Pepper
1/2 tsp Cumin seeds
Lemon Juice
1 tsp Olive Oil
2 Cup Water (or Veg Broth)


Recipe

Heat up pan and put oil and let it heat up a bit. Pour Cumin seeds and let the seeds spatter.
Add Qunioa and toast a bit. Then add 2 cup water or Broth and cover and let it cook for 5 minutes. Add Sunflower seeds, Parsley, Salt, Pepper and let cook for another 2-3 min. Cook until Qunioa is nicely cooked. Switch off the gas and serve topped with fresh squeezed lemon juice.

Instant Dhokla (Steamed Chick Pea Snack)

Ingredients:

• Besan (Chick Pea flour) - 1 Cup
• Water 3/4 Cup
• Green Chilli , 2 , chopped finely
• Ginger - grated
• salt - per taste
• Lemon Juice - 2 tsp
• Sugar - 1 tsp
• Istant fruit salt - 1 tsp
• Oil - 1 tsp

• Mustard Seeds - 1 tsp
• Sesame Seeds - 1 tsp
• Green Chilli - 2 - Slitted
• Water -1/2 cup
• Oil - 1 tsp
• Curry Leaves - 2 Strands
• Green Corriander leaves

Recipe:

1. Mix Flour, Water in a big bowl properly.
2. Add salt, lemon juice, Grated chilli, ginger, sugar ,oil in the mixture
3. In steamer add water and prepare a flat bowl by greasing throughly.
4. once ready mix instand salt in mixture and pour in the Greased bowl. and steam for 15-17 minutes.
5. prepare tempering in separate pan, by heating oil in a pan, add mustard and sesame seeds. Let them splutter. then add slitted green chilli, curry leaves . after 2 min add water and let mixture to boil.
6. cut Steamed dhokla and pour tempering mixture. Top with Green corrionder leaves.
7. Serve with Green Mint Sauce.

Dhokla