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Showing posts with the label Gluten Free Recipes

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Gluten Free Mangalore Goli Bhaji

on August 16, 2023

Appetizers Gluten Free Recipes Mangalore Cuisine

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Kulith (Horse Gram) Usal

on June 30, 2023

Gluten Free Recipes Marathi Cuisine Vegan Recipes

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Gluten Free Chickpea Pasta

on June 27, 2023

Gluten Free Recipes Kids Menu Pasta

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Gluten free Vegan Spinach Fritters

on October 26, 2021

Appetizers Gluten Free Recipes Vegan Recipes Vegetables

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Glutenfree Multigrain Aloo Murukku or Chakli

on October 05, 2021

Crunchy Snacks Diwali Faraal Gluten Free Recipes

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Veggie Sabudana Khichdi

on September 09, 2021

Gluten Free Recipes No Onion Garlic Sabudana Recipes Upvas Recipes Vrat Recipes

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Gluten Free Vegan Falafel

on July 15, 2021

Appetizers Beans and Dals Gluten Free Recipes Mediterranean Vegan Recipes

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Nachni Batata Chakli

on July 09, 2021

Crunchy Snacks Diwali Faraal Gluten Free Recipes Konkani Saraswat Cuisine Marathi Cuisine

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Air Fried Vegetables

on April 01, 2021

Air fryer Recipes Appetizers Gluten Free Recipes Low Calorie Recipes Vegan Recipes Vegetables

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Peanut Butter Veggie Rice Noodles

on March 29, 2021

Chinese Cuisine Gluten Free Recipes Other than Indian Thai Cuisine Vegan Recipes

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Oats Coconut Ladoo

on March 18, 2015

Desserts (Sweets) Gluten Free Recipes Oats Recipes

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Microwave Masala Shenga / Spiced Peanuts

on May 16, 2014

Crunchy Snacks Gluten Free Recipes Microwave Recipes

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Instant Ragi / Nachni Dosa

on March 19, 2014

Gluten Free Recipes Idli Dosa Quick Recipes South Indian Cuisine

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Thattai

on June 06, 2013

Crunchy Snacks Diwali Faraal Gluten Free Recipes Vegan Recipes

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Shavige / Shevai / Idiyappam

on May 28, 2013

Breakfast Gluten Free Recipes Konkani Saraswat Cuisine South Indian Cuisine

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Ribbon Pakoda / Murukku

on May 14, 2013

Crunchy Snacks Diwali Faraal Gluten Free Recipes Vegan Recipes

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Konkani Mushti Polo / Dosa

on May 02, 2013

Breakfast Gluten Free Recipes Konkani Saraswat Cuisine Vegan Recipes

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Nachni Bhakri / Ragi Rotti

on May 01, 2013

Gluten Free Recipes Indian Bread Marathi Cuisine

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Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 -

Konkani Vali Ambat

Vaali Ambat or Vaali Bhaji Randayi is a Konkani coconut curry recipe. This leafy vegetable is known as Vaal or Vali Bhaji in Konkani, Mayalu in Marathi and Basale Soppu in Kannada. I guess its English names are Malabar Spinach or Chinese Spinach . There are a few variations to this Vaali Ambat - one is made adding papaya, another one with sukke sungta/dry prawns and third with bikan/jackfruit seeds. Ingredients: Vaali Bhaji/Mayalu/Basale Soppu - a bunch Toor Dal/Split Pigeon Peas - 1/4 cup Onion - 1 small Garlic/Lasun - 4 big cloves Grated Coconut (Fresh or Frozen) - 1 cup Dry Red Chillies - 5 Coriander Seeds/Dhane - 1 tbsp Tamarind/Chinch/Chincham - about 1/2 tsp Turmeric/Haldi - 1/4 tsp Salt Oil How to prepare Vaali Randayi: Separate the leaves (paalo in Konkani) and stems (dente in Konkani) of vaali bhaji. Roughly chop the washed leaves. Use the tender stems and cut it into big pieces. Medium chop the onions. Crush the garlic cloves. Wash toor dal well and c

Ricotta Cheese Gulab Jamun

Gulab Jamun is one of the popular Indian sweets made of Khoya or Mava. Till date, I used to prepare Gulab Jamun using milk powder, as Mava is not easily available here. Recently, I started using Ricotta Cheese as an alternative to Mava for Mithai like Kalakand and Rasmalai . Today I tried this Italian Cheese for our desi Gulab Jamun and it turned out excellent. Ingredients: Ricotta Cheese - 15 oz (425 gm) All Purpose Flour/Maida - 2 1/2 tbsp Baking Soda - 1/8 tsp Sugar - 1 3/4 cups Water - 1 3/4 cups Lemon Juice - 1 tsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Oil or Ghee for frying How to prepare Indian Gulab Jamun using Ricotta Cheese: Preparing Sugar Syrup: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Heat sugar and water in a vessel. Bring it to a boil. Cook at low flame until the sugar syrups turns sticky (one thread consistency). When you touch the sticky syrup, you can see a single thread forming between your t

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal) Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal. Puranpoli

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family. My Mom used to make this stir fry very often. Just like cabbage, this vegetable in available in two colors - green and purple. I was quite hesitant about the purple one, as I haven't seen that back in India. Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

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