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.

ALOO BHUJIA

A quick spicy snack made with gram flour and potato as the main ingredient.

Preparation time: 15-20 minutes

Cooking Time:15 minutes

Serves: 3-4

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

INGREDIENTS

Potatoes	2-3 medium
Gram Flour (Besan)	2 cups
Oil	2 tbsp.
Salt	To taste
Red Chilli Powder	2 tbsp.
Turmeric Powder	½ tbsp.
Oil	For frying

METHOD

• Boil and grate potatoes.
• To the gram flour add salt, turmeric powder, and red chili powder. Mix well and rub in 2 tablespoons of oil to the gram flour mixture with the help of fingertips.
• Add grated potatoes to the gram flour mixture and knead into dough.
• Grease a sev maker (chakli press)with fine hole attachment.
• Fill the sev maker with enough dough and close.
• Heat oil in a Kadhai. Hold the sev maker over the kadhai and gently press out the strips (sev) directly into the oil, slowly moving the sev maker in a circular motion.
• Deep fry on a low flame till golden and crisp. Drain on an absorbent paper.
• Allow the Aloo bhujia to cool and store in airtight containers.

GLUTEN-FREE POTATO SAMOSA

Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
Serves: 4
Serving Size: 2 samosas

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

INGREDIENTS

  

FOR DOUGH
Gluten Free All Purpose Flour	80 grams
Oil	1 tbsp.
Salt	¼ tsp.
Warm Water	For kneading the dough
FOR FILLING
Potato	150 grams
Onion (Chopped)	1 small
Green Chilli (Finely Chopped)	1-2
Dry Mango Powder	1 tsp
Chat Masala	½  tsp.
Red Chilli Powder	¼ tsp.
Salt	To taste
Black Pepper Powder	½ tsp.
Coriander Leaves	A few
Cumin Seed Powder	½ tsp.
Oil	1 tsp + for frying

METHOD

• Sift the flour, add salt and rub in oil with fingertips and make a dough using warm water.
• Boil Peel and mash potatoes.
• Heat oil in a nonstick pan and add chopped onions. Sauté on a medium heat till onions turn translucent.
• Add green chili, sauté for a second and then add the mashed potatoes.
• Add salt and all the dry spices. Mix well and cook on a low flame for 3-4 minutes.
• Now add chopped coriander leaves, mix well and remove from fire.
• Allow the mixture to cool.
• To make samosas, divide the dough into 4 equal parts.
• Take one part and carefully roll it into a thin chapatti using a little flour for dusting if required.
• Cut into two halves.
• Shape each half into a cone and fill with the potato stuffing and close the edges using a little water.
• Heat oil in a kadhai and deep fry the samosas till golden brown.
• Serve hot with chutney.

Note: You can make these samosas using any other stuffing as well.

  

CHICKEN CURRY

An easy and surprisingly quick chicken curry you’ll want to make time and time again.

Preparation Time: 5-10 minutes

Cooking Time: 35-40 minutes

Serves: 3-4

Serving Size: 1 Bowl

Cuisine: North Indian

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

Ingredients

Chicken	400g
Onion	2 medium
Tomato	2 medium
Curd	2 tbsp
Ginger Garlic Paste	½ tsp
Coriander Powder	1 tbsp
Red Chilli Powder	1 tsp
Turmeric Powder	½ tsp
Garam Masala Powder	½ tsp
Salt	to taste
Oil	2 tbsp

Method

• Grind onions and tomatoes separately to a fine paste and keep aside.
• Heat oil in a kadhai and add onion paste. Saute till light brown.
• Now add ginger garlic paste. Sauté for a minute and then add turmeric powder, red chilli powder, salt, pureed tomatoes and curd.
• Cook till the masala is done and oil separates out.
• Add the chicken pieces and cook on a low flame for 15-20 minutes. Add sufficient water for the gravy and cook till the chicken is tender and thick gravy is left.
• Sprinkle garam masala and serve.

MUTTON KORMA

Preparation Time: 15-20 minutes

Cooking time: 1-1:15 minutes

Serves: 4

Size  of Serving: 1 bowl

Tags: Gluten free, Soy free, Peanut Free

INGREDIENTS

Mutton	500g
Potatoes	2 medium
Onion	2 ½ medium
Ginger	1” piece
Garlic	8-9 cloves
Curd	200g
Red Chilli Powder	1 tsp
Poppy Seeds	½ tsp
Cumin Seeds	½ tsp
Coriander Seeds	1 tbsp
Clove	3
Black Peppercorns	10-12
Kashmiri Mirch	2
Salt	to taste

METHOD

• Grind onions and keep aside.
• Roast coriander seeds, clove, black peppercorns, cumin seeds, kashmiri mirch and poppy seeds.
• Grind the above roasted spices with ginger and garlic to a fine paste.
• Heat oil in a pressure cooker and add onion paste. Sauté till golden brown.
• Now add the masala paste, red chili powder, and salt and cook till oil separates out.
• Add the mutton pieces and sauté till the mutton is browned and oil separates out.
• Add curd. Mix well and cook for another 5-10 minutes.
• Cut potatoes into halves and add them to the above.
• Now add 1 cup of water, cover and simmer for 30-45 minutes or till the mutton is tender.
• Serve hot with naan.

NUTRITION INFO. COMING SOON

MOONG DAL HALWA

Preparation Time: 10 minutes.

Cooking Time: 30-40 minutes

Serves: 4-5

Serving Size: 1

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

INGREDIENTS

Yellow Moong Dal ( Lentil)	1 Cup
Sugar	1 Cup
Ghee/Clarified Butter	½ Cup
Raisins	10-12
Green Cardamom	2-3
Milk (optional)	1  Cup
Water	1  Cup
Pistachios and Almonds	For Garnishing

METHOD

• Wash and soak the moong dal overnight in enough water. Drain and grind to a smooth paste without adding any water.
• Heat sugar and 1 cup water in a pan and cook till sugar dissolves completely. Keep aside.
• Heat ghee in a non-stick pan and fry raisins. Remove and keep aside.
• To the same pan, add green cardamoms, sauté for a second and then add the moong dal paste. Cook on a low flame for 20-25 minutes while stirring continuously or until golden brown.
• Now add the milk and the sugar syrup, mix well and cook on a low flame till the moisture dries up, while stirring in between. (note: if you are not adding milk, then add 2 cups of water)
• Add raisins, mix well and cook for 2-3 minutes, stirring continuously.
• Garnish with chopped almonds and pistachios and serve hot.

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.