February 2009

Friday, February 20, 2009

Gluten Free Vegetable Pancakes

Prep time: 20min
Serves: 4

1cup gram flour or besan
1 cup rice flour
1 tsp green chili paste
1 tsp ginger paste
1/2 cup shred veg like onion or cabbage
cilantro finely chopped
salt to taste
pinch of turmeric
1tsp cumin and coriander powder
1/2 cup canola oil

How to make:

1.Mix all the ingredient in a bowl add water as needed making a batter so it can be poured easily. 2. Heat the skillet on a medium heat pour batter with spoon.
3.cook for few seconds and flip upside down.
4. cook other side again for few seconds .
This is original recipe from India and i learned from my mom.
it goes very well with chutney sweet or spicy.
great for quick fix specially lunch.

Tips: Besan is easily available in Indian store near you.
Green chili and ginger paste is also available in jar.

Labels: ,

Fried Rice : Gluten free

Prep time: 25 min serves -2

1 cup boiled rice (left over rice works best)
1 small cut onion
1 tsp lemon juice
salt to taste
1/4 tsp turmeric
4 or 5 curry leaves
1 green chilli cut into small pieces
2 tsp olive oil

How to make:
1. In a skillet over low heat put olive oil. Saute onion ,green chilli and curry leaves .
2. Add rice and mix all the ingredients. Saute them well.
3. Garnish with fresh cilantro leaves.
Ready to eat.

Tips:Vegetables like frozen peas and carrot can be stir fried with onions. Great taste.


Wednesday, February 18, 2009

coconut chutney.................Gluten Free

1/2 cup channa dal
1 cup fresh grated coconut
1 tea spoon salt
1 fresh piece ginger
2 fresh chilli
1tea spoon fresh lemon juice
1 small bunch cilantro leaves
1 tea spoon cumin seeds
1/2 tsp udad dal 1/2 mustard seeds 1 tsp oil for garnish

How to make:

1. Roast dal over medium heat for about 4 minutes till golden brown. Soak for 2 hours.
2. Mix all the ingredient in a blender. Add water if is needed. belnd it for 3to 4 minutes.
transfer it in a bowl.
3. Heat the oil in a small pan . Add mustard seeds and urad dal in hot will start to pop up.
Garnish that on top of mixture.
This chutney is must with Idli and Dosa.


Tuesday, February 17, 2009

Mint Chutney


1 bunch fresh mint
1tea spoon salt
1 small piece ginger
1 green pepper
1 tea spoon lemon juice
1 tea spoon cumin seeds
onion or sugar is optional

How to make:

Mix all the ingredients in a blender for two minutes.
chutney is ready. It tastes very good as a dressing or as a condiment with any meal.