POHA

Preparation Time: 10 minutes

Cooking Time: 10-15 minutes minutes minutes

Serves: 1

Tags: Gluten free, Dairy Free, Soy free, Egg Free, Peanut Free

Ingredients

Rice Flakes	½ Cup
Potatoes	1 medium
Tomato	1
Green Chillies	2
Onion	1
Mustard Seeds	¼ tsp
Red Chilli Powder	1/8 tsp
Turmeric Powder	¼ tsp
Curry Leaves	a sprig
Coriander Leaves	2 tbsp
Salt	to taste
Sugar	¼ tsp
Oil	1 tbsp
Lemon	1/2

Method

• Wash rice flakes in a colander. Mix salt, sugar, turmeric powder and keep aside.
• Boil, peel and cut potatoes into small pieces.
• Finely chop onion, tomato, coriander leaves and green chillies.
• Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and sauté for half a minute.
• Now add chopped onion and sauté till the onions turn light brown.
• Add chopped tomatoes, green chillies and cook till tomatoes turn mushy.
• Now add the potatoes, coriander leaves, and rice flakes. Mix well and cook on a slow fire for 2-3 minutes.
• Sprinkle lemon juice and serve.

PRESSURE COOKER GLUTEN FREE MUFFINS

Learn to make delicious, tender, moist and flavourful muffins that no one can ever guess they are gluten free. A perfect treat for breakfast or snack time.

Preparation time: 25 minutes

Cooking Time: 20-30 minutes

Serves: 8

Size of serving: 1 muffin

Tags: Gluten-Free, Soy-Free, Peanut-Free

INGREDIENTS

Gluten free all purpose flour	1 Cup
Eggs	2
Milk	¼ Cup – ½ Cup
Flaxseed powder	½ tsp.
Castor sugar	¾ Cup
Ghee/Home-made butter	2 tbsp.
Gluten Free baking powder	¼ tsp.
Candied fruits (chopped)	1 tbsp.
Threptin Powder (any flavor)	4 tbsp.

METHOD

• Sift gluten free all purpose flour, baking powder, and flaxseed together into a bowl and keep aside.
• Cream butter and sugar together until light and fluffy.
• Beat in eggs till the mixture becomes light.
• Fold in flour in the above mixture.
• Add Milk and mix well.
• Now fold in the threptin powder into the batter. (You can add more milk  at this stage if the mixture is too thick).
• Add candied fruits and mix well.
• Grease and dust the muffin moulds and pour the batter into it.
• Heat the pressure cooker with the plate you get along with it for 3-4 minutes.
• Now lower the flame and carefully place the muffin moulds inside the pressure cooker (do not add water in the cooker).
• Close the lid without the pressure weight and let it cook until done.
• Check after 20 minutes by inserting a toothpick, if it comes out fine your muffins are done, else cook for some more time.

HOMEMADE GLUTEN FREE PORRIDGE ( DALIA) MIX

A highly nutritious multigrain porridge or dalia mix that can be easily prepared at home and stored in airtight containers for use as desired. This porridge or dalia is rich in protein, fibre, folic acid, iron, calcium and antioxidants...

Preparation time: 5 minutes

INGREDIENTS

• Split Green Gram Dal           20g
• White Rice                            20g
• Brown Rice                           20g
• Sorghum                               20g
• Maize, dry                             20g

METHOD

• Mix all the above ingredients and grind them coarsely.
• Store in an airtight container and use as desired.

GLUTEN FREE VEGETABLE DALIA (PORRIDGE)

An easy to prepare multigrain dalia, rich in fiber, protein, iron, calcium, manganese and antioxidants. Helps in lowering the LDL (bad ) cholesterol and improving the total cholesterol/ HDL cholesterol ratio. The high manganese content of dalia also helps in lowering the risk of cancer. Highly recommended for people with digestive issues, high cholesterol levels and heart problem.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 1

INGREDIENTS

GF Multigrain dalia mix	½  cup
Fresh tomatoes	2 medium
Onion	½ medium
Fresh Green Chillies	1-2
Cauliflower, finely chopped(optional)	¼ cup
Salt	To taste
Olive Oil/ Canola Oil	1 tsp

METHOD

•   Finely chop onions, green chillies. Keep aside.
•   Grind tomatoes to a smooth paste separately and keep aside.
•    Heat oil in a pressure cooker and add the chopped onions to it.
•    Saute till the onions turn light brown. Add green chillies and fry for a minute.
•    Now add the tomato puree, salt and fry till the fat separates out.
•    Add finely chopped cauliflower, cook
  for a minute and then add the dalia mix. Mix well.
•    Now add 1 ½ cup water and pressure cook on a low flame for 8-10 minutes or till the grains are well cooked.
•    Garnish with coriander leaves and serve hot.
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If you do not have a ready-made GF dalia mix at home you can easily prepare one at home ...See my recipe on HOMEMADE GLUTEN FREE DALIA MIX