Category: Gluten Free
Tandoori Cauliflower
Cauliflower cubes flavoured with Tandoori Masala and baked
Tandoori Cauliflower is an easy gluten free appetizer you can make in less than 30 minutes, barring the time it takes to marinate.
Made with a mixture of yogurt, gram flour and a host of spices, this recipe uses very less oil.
A great appetizer for any party!
Continue reading “Tandoori Cauliflower”Spiced Mango Chutney
Sweet and Spicy Chutney made with mangoes
A traditional Indian chutney with a mix of sweet and spicy flavours, with chunks of mango pieces. Given the sweet & spicy flavour. this is a good accompaniment to all kinds of food whether it’s bread or cold cuts or cheese or chicken.
Continue reading “Spiced Mango Chutney”Schezwan Poha
Chinese Style Flattened Rice
Schezwan Poha, a Chindian Street Food Speciality, is flattened rice cooked in the traditional way, that has been spiced up with schezwan chutney, to give it the flavour of Chinese food.
This wholesome and nutritious poha, is loaded with vegetables, to up the nutritional value of the Poha.
Add the Schezwan sauce sauces at the end to add a kick to this amazing dish!
Bailey’s Irish Cream Pana cotta
Italian dessert with sweetened cream and gelatine, with a twist of Bailey’s Irish Cream
Panna cotta is a traditional dessert which originated in the Northern Regions of Italy. It is Italian for cooked cream.
It is a thickened custard, which is made of cream, and gelatin is added to mould and set it.
Panna cotta is extremely creamy and delicious, and can be paired with fruits or alcohol. Flavourings such as vanilla, caramel or chocolate can be added in it.
The recipe we have used is the traditional recipe for Panna cotta, which has been infused with Bailey’s Irish Cream to give it a different twist.
This dessert is so simple and easy to make; can be made well in advance, and stays fresh for 3-4 days when refrigerated.
A perfect sweet ending to any feast!
Continue reading “Bailey’s Irish Cream Pana cotta”Rava (Suji) and Coconut Ladoos
Rava (Suji) and Coconut Ladoos are a popular Indian Dessert. These ladoos take very less time to make, but can last for up to 2 to 3 weeks when refrigerated.
The Rava is roasted, but the colour is kept intact, thereby keeping the flavour, yet ensuring a longer shelf life.
The cream helps to keep the ladoos moist, and bind the Rava/Suji together.
Finally, the coconut adds a lovely and nutty flavour, and increases the nutritional content of the ladoos.
Yellow Curry Paste
Salsa Verde
Haryali Fish
Chicken Drumlets with Barbecue Sauce
Methi Malai Chicken Tikka
Enchilada Sauce
Badami Murg Kali Mirch
Boneless Chicken pieces flavoured with black pepper and almond paste. This is a beautiful combination with the flavours of tender succulent pieces of chicken and the slight sweetness of almond paste.
Mutton Mysore Masala
Poha
Flattened Rice cooked with Boiled Potatoes and Peas, and served with Peanuts and Sev
Poha, which is made from flattened rice, is one of the most popular breakfast dishes in the Western part of India, mainly Maharashtra.
The main ingredient is flattened rice, which is then cooked with potatoes, peas and a host of spices to give it its unique flavour.
This recipe is quite simple to make, and can be made in less than 30 mins, which makes it a perfect breakfast for busy people.
