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.

  

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.

FRIED FISH

This recipe makes a great appetizer or a side dish to a meal.  The fish is coated with lightly seasoned rice flour and deep fried to a perfect golden brown in just a few minutes.This recipe is very easy to follow and yields a tasty crispy fish.

Preparation time: 40 minutes

Cooking Time: 10 minutes

Serves:1

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

INGREDIENTS

Fish (Pomfret)	1 fillet
Lemon Juice	1 tsp
Black Pepper Powder	a pinch
Gluten Free all purpose flour/ Rice Flour	1 tbsp
Salt	To taste
Oil	For frying

 METHOD

• Clean and wash the fish fillet and apply lemon juice and salt to it and keep aside for 30 minutes.
• Wash the marinated fish in fresh water.
• Mix salt and black pepper powder to the flour.
• Heat oil in a pan.
• Coat the fillet with the flour and deep fry till golden brown on all sides
• Serve hot

NUTRITIONAL INFO.    COMING SOON