Category: Glutenfree Recipes

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe is delicious, aromatic and absolutely irresistible! This dish is a staple from Punjab but loved by everyone. It has such a rustic appeal and the textures are definitely so earthy and wholesome. This is truly something which you have to try at least once in your life. 🙂

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe is a very common preparation in most homes but I wanted to share my version which I’ve learnt from my Mom. This is the most delicious version that I’ve ever eaten by far. This recipe is to be savored and revisited time and again! I’ve had guests who love it, my hubby’s colleagues rave about it and my own Mom’s given it a 10 on 10 score when I made it the last time she was visiting us!! It means I’ve nailed it!!

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe would be incomplete without the quintessential Makki ki roti a.k.a maize flour flat breads. It is gluten free, fibrous and has the most earthy aroma. The flavor is deliciously bland that it is what you need to mop up that creamy, aromatic saag!

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe seems a tad involved to begin with but the procedure is very straight forward. The dough for the roti is difficult to roll out as it is made with GF flour and I do not add whole wheat flour or all purpose flour to bind it. I use a small and easy trick my Mom suggested to make the rotis perfectly round every time. It does work like a charm each time 🙂

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Let us see the stepwise recipe here.

For the saag –
Clean, wash and pressure cook the spinach, Sarson ka saag (mustard greens) and the bathua (Chenopodium album) together for 2-3 whistles.
Let the pressure release on it’s own and the let the greens cool down completely.
Once they are cool enough, puree the greens along with the green chilies. Set this puree aside.
Heat mustard oil in a large wok. Let it smoke and then turn off the flame for a minute. Turn on the flame again and add asafoetida (hing). Let it crackle.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next, add the chopped onions and sauté it until it’s golden brown. Then add the ginger-garlic paste.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Let these cook together until the raw smell of ginger-garlic paste goes away. Then add the chopped tomatoes along with red chili powder, coriander powder, cumin powder, turmeric powder and salt. Mix and cook until the oil separates from them.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next, the garam masala powder goes in. Cook for about 5 minutes.


After that, add the ghee and the green puree that we had kept aside. Mix well and let it come to a gentle boil. Then cover the wok and let it cook on low flame for 10 minutes.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next add the butter and lemon juice. Turn off the flame. The saag is done.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

For the makke ki roti
In a large mixing bowl, add the flour and salt. Mix Well.

Add boiling hot water and cover the bowl with a lid for 10 minutes.

Then knead the dough adding more water if needed. Use some ghee or oil to smoothen the dough.

This is a gluten free dough so it will keep breaking. Keep the dough aside for 10 minutes before rolling the rotis.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Spread a large parchment paper/ butter paper. Keep a ball of the dough on this paper, cover with another sheet of parchment or butter paper. Roll gently with a rolling pin. Do not roll the roti too thin.

Keep a griddle/ tava ready on medium flame. Set the rolled roti on the hot griddle with the help of the parchment paper.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Let the roti cook well on one side, then flip gently and cook on the other side too.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Then place the cooked roti on direct flame and allow the roti to puff up. Remove from the flame and apple butter or ghee. Serve these rotis piping hot with Sarson ka saag.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
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Sarson Ka Saag aur Makke ki Roti

Rustic Mustard Greens are slow cooked until they turn creamy and aromatic, taste best when paired with gluten free Corn Meal flatbreads. Typically from Punjabi cuisine, this combination is a quintessential winter delight! 

Course Main Course
Cuisine Indian, Punjabi
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

Sarson ka Saag

  • 1.5 cups mustard greens, washed sarson ka saag
  • 1.5 cups spinach greens, washed palak ka saag
  • 1 cup Chenopodium album, washed bathua ka saag
  • salt to taste
  • 2 cups plain water to pressure cook
  • 4 tbsp mustard oil
  • a pinch of asafoetida hing
  • 1/2 cup onions, finely chopped
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 3/4 tsp garam masala
  • 2 tbsp ghee clarified butter
  • 2 tbsp butter
  • juice of half a lemon

Makke Ki Roti

  • 3 cups makke ka atta corn meal
  • 2 cups boiling water
  • salt to taste
  • butter/ ghee as needed

Instructions

Sarson Ka Saag

  1. Clean, wash and pressure cook the spinach, Sarson ka saag (mustard greens) and the bathua (Chenopodium album) together for 2-3 whistles.

  2. Let the pressure release on it's own and the let the greens cool down completely.

  3. Once they are cool enough, puree the greens along with the green chilies. Set this puree aside.

  4. Heat mustard oil in a large wok. Let it smoke and then turn off the flame for a minute. Turn on the flame again and add asafoetida (hing). Let it crackle.

  5. Next, add the chopped onions and sauté it until it's golden brown. Then add the ginger-garlic paste.

  6. Let these cook together until the raw smell of ginger-garlic paste goes away. Then add the chopped tomatoes along with red chili powder, coriander powder, cumin powder, turmeric powder and salt. Mix and cook until the oil separates from them.

  7. Next, the garam masala powder goes in. Cook for about 5 minutes.

  8. After that, add the ghee and the green puree that we had kept aside. Mix well and let it come to a gentle boil. Then cover the wok and let it cook on low flame for 10 minutes.

  9. Next add the butter and lemon juice. Turn off the flame. The saag is done.

Makke Ki Roti

  1. In a large mixing bowl, add the flour and salt. Mix Well.

  2. Add boiling hot water and cover the bowl with a lid for 10 minutes.

  3. Then knead the dough adding more water if needed. Use some ghee or oil to smoothen the dough.

  4. This is a gluten free dough so it will keep breaking. Keep the dough aside for 10 minutes before rolling the rotis.

  5. Spread a large parchment paper/ butter paper. Keep a ball of the dough on this paper, cover with another sheet of parchment or butter paper. Roll gently with a rolling pin. Do not roll the roti too thin.

  6. Keep a griddle/ tava ready on medium flame. Set the rolled roti on the hot griddle with the help of the parchment paper.

  7. Let the roti cook well on one side, then flip gently and cook on the other side too.

  8. Then place the cooked roti on direct flame and allow the roti to puff up. Remove from the flame and apple butter or ghee. Serve these rotis piping hot with Sarson ka saag.

Love,
Shreya 🙂

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Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

 

Vegan Pumpkin Soup | 30 minute recipe

 There is a bit of a nip in the air and I’m craving soups. All kinds of warm, comforting, love in a bowl kinda soups! My go to Vegan Pumpkin Soup | 30 minute recipe is everything that you need when you want that hug in mug kind of meal. It is hearty, it is super filling, it is lip-smacking yummy and it takes all of 30 minutes to put together! And not to forget, it is vegan and gluten free! 

Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe is one of the many ways to make a pumpkin soup. And let me tell you, this soups takes 30 minutes given that the pumpkin is all cleaned and chopped! I must confess the peeling and chopping part for the pumpkin can be a bit tedious. But you could have some cleaned and diced, tucked away in the freezer for quick meals like these!!

Vegan Pumpkin Soup | 30 minute recipe

I must confess how quickly does a pumpkin cook!! I mean, yes I cook Indian style curried pumpkin often and that too comes together in minutes but for a soup too, pumpkin just literally melts in the pot!! I have been making this Vegan Pumpkin Soup | 30 minute recipe for over 2-3 years and it still surprises me when it cooks so quickly! Once it has cooked well, all it needs is blending. Though you could use a hand blender, I prefer putting it in a large blender jar and giving it all a quick whiz. I steer clear of the hand blenders because I may or may not have had a real hand blender driven disaster in my kitchen!! Anyways, use whatever comes naturally to you.. 🙂

Also, If you love soups as much as I do, try these..

Vegan Mexican Vegetable Soup
Asian Manchow Soup 

So, let us get on with today’s recipe. This one super quick and fuss-free!

In a large pan, add olive oil.

Once the oil heats up, add roughly chopped ginger and garlic. Sauté for a minute.
Vegan Pumpkin Soup | 30 minute recipe

Next, add the chopped onions. Sauté until the onions turn translucent. Then add turmeric powder and cayenne pepper.
Vegan Pumpkin Soup | 30 minute recipe

Next, add the chopped pumpkin, season with salt. Add cumin powder as well. Mix well.
Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe

Cook for about 1 minute. Then add coconut cream/ milk and freshly cracked black pepper.
Vegan Pumpkin Soup | 30 minute recipe

Add the vegetable stock next and give everything a good stir.
Vegan Pumpkin Soup | 30 minute recipe

Cover and cook for 8-10 minutes. Turn off the flame once the pumpkin turns soft and mushy.
Vegan Pumpkin Soup | 30 minute recipe

Cool the mixture for 5 minutes and then blend it until smooth and creamy.
Vegan Pumpkin Soup | 30 minute recipe

Serve it piping hot with suggested toppings.

Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe
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Vegan Pumpkin Soup | 30 minute recipe

Delicious and heart warming, this Vegan and GF Pumpkin soup has all the Autumn feels and is perfect for a wholesome meal in 30 minutes. 

Course Appetizer, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 2 cup chopped pumpkin
  • 2 tbsp olive oil
  • 1 tbsp garlic roughly chopped
  • 1 tsp ginger roughly chopped
  • salt to taste
  • freshly cracked black pepper to taste
  • 1/4 cup chopped onions
  • 1/2 tsp cumin powder
  • 1/2 tsp cayenne pepper or red chilly powder
  • 1/2 tsp turmeric powder
  • 3 tbsp coconut cream or 1/4 cup coconut milk
  • 2 cup vegetable stock or warm water
  • toasted pumpkin seeds, coconut cream, chopped birds eye red chilly, fresh parsley, glutenfree croutons as suggested toppings

Instructions

  1. In a large pan, add olive oil.

  2. Once the oil heats up, add roughly chopped ginger and garlic. Sauté for a minute.

  3. Next, add the chopped onions. Sauté until the onions turn translucent. Then add turmeric powder and cayenne pepper.

  4. Next, add the chopped pumpkin, season with salt. Add cumin powder as well. Mix well.

  5. Cook for about 1 minute. Then add coconut cream/ milk and freshly cracked black pepper.

  6. Add the vegetable stock next and give everything a good stir.

  7. Cover and cook for 8-10 minutes. Turn off the flame once the pumpkin turns soft and mushy.

  8. Cool the mixture for 5 minutes and then blend it until smooth and creamy.

  9. Serve it piping hot with suggested toppings.


Recipe Notes

you can use GF bread to make the croutons and enjoy a complete Vegan + GF meal. 

Love,
Shreya

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Vegan Pumpkin Soup | 30 minute recipe

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe is a spicy, crispy and super crunchy snack!! They can made in minutes and are the perfect snack for tea time munching! 

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe is basically a vegetarian version for the popular QSR favorite Chicken Popcorn!! This vegetarian variant are just as addictive and probably much more flavorsome!! The crunch is absolutely on point!! And they stay super crunchy for almost 30 minutes post coming out of the oil!! So yay!! These don’t turn soggy the minute they cool down so that’s a good thing, right?!

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe was so delicious that I made twice in the last 3 days and my hubby still wants some more! Perfect for the climate too I guess, paired along with a cuppa! I had served this some really spicy and tangy dip! We loved the combo, so quick and so easy to put together.

These popcorn bites are the perfect snack if you are hosting a kids after game/ school playdate or if you have a guests over to watch the ball game, this makes for the ideal snack! It definitely feeds a crowd and makes you look like a star!!

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

This recipe can be easily customized to your preference or as per the availability of ingredients. I personally love such recipes where there are no hard and fast limitations while making them. I am a very instinctive cook and my recipes reflect that so you can make the changes as per your choice. I’m also sharing vegan options for the popcorn and the dipping sauce. 

Let us begin.

For the sauce

In a small bowl, add mayonnaise and a few drops of tabasco sauce.

Mix them well. Set the sauce aside.

For the Popcorn

Take cornflakes in a large platter and crush to fine bits. Set them aside.

In a bowl, mix together rice flour, corn flour, mixed Italian spices, red chili powder, salt and garlic powder.

Mix the dry ingredients together and add some water to make a smooth and thick batter. Set it aside.

Cut the paneer/ Tofu into small bite sized cubes. Set them aside.

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

Dip the paneer/ Tofu cubes in the batter and then roll them in the crushed cornflakes. Set it each piece on a plate.

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe Gluten Free Paneer Popcorn |Paneer Popcorn Recipe Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

Refrigerate the coated cubes for 15 minutes.

Heat oil for frying in large wok/ pan. Deep fry the coated cubes until golden brown.

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

Drain the fried cubes on kitchen towel and serve them piping hot with the sauce. You can also serve them with any sauce/ ketchup, etc. of your choice.

Gluten Free Paneer Popcorn |Paneer Popcorn Recipe
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Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

Super crunchy, delicious and quick snack made wih everyday ingredients! Serve them with my 2 ingredient spicy dip! 

Course Appetizer, Snack, starters, Tea Time
Cuisine American, Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Shreya Ashish Tiwari

Ingredients

For the Sauce

  • 4 tbsp vegan mayonnaise regular mayonnaise
  • 4-5 drops tobasco sauce or any other hot sauce

For the Popcorn

  • 5 tbsp rice flour
  • 2 tbsp corn flour
  • salt to taste
  • 1/4 tsp mixed italian herbs
  • 1/2 tsp garlic powder optional
  • 1/2 tsp red chili powder cayenne pepper
  • 150 gms paneer firm tofu for vegans

Instructions

For the Sauce

  1. In a small bowl, add mayonnaise and a few drops of tabasco sauce.

  2. Mix them well. Set the sauce aside.

For the Popcorn

  1. Take cornflakes in a large platter and crush to fine bits. Set them aside.
  2. In a bowl, mix together rice flour, corn flour, mixed Italian spices, red chili powder, salt and garlic powder.
  3. Mix the dry ingredients together and add some water to make a smooth and thick batter. Set it aside.

  4. Cut the paneer/ Tofu into small bite sized cubes. Set them aside.

  5. Dip the paneer/ Tofu cubes in the batter and then roll them in the crushed cornflakes. Set it each piece on a plate.
  6. Refrigerate the coated cubes for 15 minutes.
  7. Heat oil for frying in large wok/ pan. Deep fry the coated cubes until golden brown.

  8. Drain the fried cubes on kitchen towel and serve them piping hot with the sauce. You can also serve them with any sauce/ ketchup, etc. of your choice. 

Recipe Notes

Use firm tofu for a vegan version.

I have used vegan mayonnaise. You can use regular mayonnaise as well. 

You can replace tobacco sauce with any hot sauce of your choice. 

Love,
Shreya

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Gluten Free Paneer Popcorn |Paneer Popcorn Recipe

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

These No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars are made with just 6 basic ingredients and taste absolutely divine! They are chewy and are packed with so much flavor. Do try these today 🙂 

I am pretty sure it is much better to make these No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars at home rather than buying them. I prefer knowing what goes into them and I can personally control that. They are made with a big bunch of good for you ingredients. Bonus, no added sugar. Instead we have a natural sweetener. That is the beauty of home made goodies, they are safe and without preservatives. 😊

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

These No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars are perfect for snacking as they are delicious, they keep you full for so long and easy to carry along as well! They provide as lot of fiber from the nuts and seeds added. You can add any nuts, dry fruits, etc. of your choice. Anything works and they really do taste awesome.

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

These granola bars are so perfect because we needn’t bake them. Not everyone has a oven or the time to bake some. Having a fuss free stove top recipe really works like a charm. I, for one, am a big fan of granola bars. They keep me full and when I’m really hungry in the middle of the day, I simply have some of these. They work as a great snack for kids too or you can pack some in their lunch boxes.

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

Let us make some yummy no bake granola bars!!

Grease a 8″ pan with some oil. set aside.

Puree the dates until smooth. Set that aside.

Heat the pan, add the oats and the puffed rice. Stir them around together until they are warm and slightly toasty.

Remove them from the pan and put them in a large mixing bowl.

Add roughly chopped smoked almonds to the warm oats and puffed rice. (you can use regular almonds too, just heat them as well in the pan until they nice and toasty).

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

Next, heat together the peanut butter and the maple syrup until the butter melts. We do not have to cook these.

Add the melted peanut butter and maple syrup to the oats mixture. Also add the dates puree.

Add desiccated coconut and mix everything well. You will have to mix these ingredients using your hands as the dates are too sticky.

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

Now spread the mixture onto the greased tray. Again, using your hands, pat the mixture into the tray and flatten the top a bit.

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

You can add the seeds and nuts, some dry fruits on the top and press them down so that they stick nice and good.

Set the tray in the freezer for 2 hours. Remove from the freezer and cut into desired shapes/ sizes.

Keep them in an airtight container in the refrigerator. They last more than about 3 weeks.

You can freeze them too but then you need to wrap each individual piece in some greaseproof parchment paper. You just need to keep it in room temperature for about 2-3 hours to thaw them before consumption. They will last more than a month if frozen.

No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars
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No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

These Granola Bars are made with just 6 basic ingredients and taste absolutely divine! They are chewy and are packed with so much flavor.

Prep Time 2 hours 10 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes
Servings 8 large bars
Author Shreya Ashish Tiwari

Ingredients

  • 200 gms seedless dates
  • 1/4 cup maple syrup use honey if not vegan
  • 3 tbsp puffed rice or rice krispies
  • 1/4 cup creamy peanut butter
  • 3/4 cup smoked almonds roughly chopped
  • 1.5 cup rolled oats
  • 2 tbsp desiccated coconut
  • pumpkin seeds, cranberry, raisins, etc. as topping, optional

Instructions

  1. Grease a 8" pan with some oil. set aside.
  2. Puree the dates until smooth. Set that aside.
  3. Heat the pan, add the oats and the puffed rice. Stir them around together until they are warm and slightly toasty.
  4. Remove them from the pan and put them in a large mixing bowl.

  5. Add roughly chopped smoked almonds to the warm oats and puffed rice. (you can use regular almonds too, just heat them as well in the pan until they nice and toasty).
  6. Next, heat together the peanut butter and the maple syrup until the butter melts. We do not have to cook these.

  7. Add the melted peanut butter and maple syrup to the oats mixture. Also add the dates puree.

  8. Add desiccated coconut and mix everything well.

  9. You will have to mix these ingredients using your hands as the dates are too sticky.

  10. Now spread the mixture onto the greased tray.

  11. Again, using your hands, pat the mixture into the tray and flatten the top a bit.

  12. You can add the seeds and nuts, some dry fruits on the top and press them down so that they stick nice and good.

  13. Set the tray in the freezer for 2 hours. Remove from the freezer and cut into desired shapes/ sizes.

  14. Keep them in an airtight container in the refrigerator. They last more than about 3 weeks.
  15. You can freeze them too but then you need to wrap each individual piece in some greaseproof parchment paper. You just need to keep it in room temperature for about 2-3 hours to thaw them before consumption. They will last more than a month if frozen.

Love,
Shreya

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No Bake Granola Bars | Vegan & Gluten free | Stove Top Granola Bars

Recipe is adapted from the Minimalist Baker.
Styling is inspired from Everyday Easy Eats. 

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan are packed sweet and fruity peppers, lots carrots and other fresh, summer veggies. These rolls are served with the most delicious Peanut Sauce. This is a lovely vegan and gluten free appetizer or probably can be served as a salad. I even enjoy this combo as a light meal and it is super filling!

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan are packed with the freshest summer produce and the colorful veggies make for a fun meal!! Prepping for these rolls is one of the easiest meal preps you could do in minutes. This combo takes me just 15 minutes from start to finish. They are so loaded with flavors and textures that one could get addicted!

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan are vegan and GF. I prefer them vegan however, you could add some shredded chicken or a wee bit of steamed shrimps or any fish of your choice. One could improvise depending on their dietary preferences. If you want, you could even add some avocados along with the veggies, I haven’t because the husband is not a fan! Lol! I have made these rolls a few times and I’m hooked!

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan makes me want to indulge in more veggie based meals. The colors and the crunchy textures are absolutely yummy! Even kids could really love them because of the fun colors and the peanut sauce! Yes, the sauce is for the wins! It is just too good, you will want to pair this sauce with just about anything!!

The sauce goes well with my baked spring rolls (vegan) too. Although I serve them with my home made Vegan Schezwan Sauce .

A few tips before we get on with the recipe.
Use fresh produce. Even if meal prepping, use the julienned veggies within a day. Else they will loose all the crunchiness.
These rolls are best eaten fresh. They stay fresh for about 30-45 minutes.
The Peanut sauce stays fresh for 2 days in the refrigerator in an airtight container.

Let us begin.
Take some warm water in large plate before we begin stuffing and rolling the wrappers.
Dip a spring roll wrapper in the warm on the plate for just 10 seconds. Lay this wrapper on a dry cutting board or plate.
Arrange the veggies in the center of the paper.
Fold the bottom half of the wrapper over the filling and fold in the sides and continue to roll until it is all rolled together.
Continue until all the wrappers and fillings are used up.
Cut the spring rolls in half and place them in a plate cut side up.

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Whisk together all the ingredients for the peanut sauce.
Serve the sauce with the fresh rolls.

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

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Rainbow Veggie Spring Rolls with Peanut Sauce | V&GF

Rainbow Veggie Spring Rolls with Peanut Sauce are packed with fruity peppers, carrots and many other fresh veggies and taste absolutely with the Peanut Sauce. 

Course Appetizer, Main Course, Salad, Side Dish
Cuisine Asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 persons
Author Shreya Ashish Tiwari

Ingredients

For the Rolls

  • 10 nos. rice paper roll wrappers
  • 1 no. red bell pepper, julienned
  • 1 no. yellow bell pepper, julienned
  • 1 no. carrot, julienned
  • 1 no. small cucumber, julienned
  • 1 cup red cabbage, finely julienned

For the Peanut sauce

  • 1/4 cup peanut butter
  • 1/4 cup sesame oil
  • juice of 1 big lemon
  • 2 tsp vinegar
  • 1 tsp garlic powder

Instructions

For the Rolls

  1. Take some warm water in large plate before we begin stuffing and rolling the wrappers.

  2. Dip a spring roll wrapper in the warm on the plate for just 10 seconds. Lay this wrapper on a dry cutting board or plate.

  3. Arrange the veggies in the center of the paper. 

  4. Fold the bottom half of the wrapper over the filling and fold in the sides and continue to roll until it is all rolled together. 

  5. Continue until all the wrappers and fillings are used up.

  6. Cut the spring rolls in half and place them in a plate cut side up. 

For the Peanut sauce

  1. Whisk together all the ingredients for the peanut sauce.

  2. Serve the sauce with the fresh rolls. 

Love,
Shreya

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Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Adapted from the Nutritionist Reviews

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is a refreshing take on a delicious and classic salad. It is crunchy, crisp and packed with freshness from the choicest ingredients. The dressing is nutty and so unique. If you love all things Mediterranean then this salad has to be tried, right !??

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is just the thing one needs to beat the heat. It is high on water content and keeps one super hydrated. Every bite is so refreshing. This salad is super quick too, perfect for lunch that keeps you nice and full for hours as it is full of protein. Pair this salad with any mains of your choice if you are looking for ideas for meal-preps.

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is primarily made with chickpeas which are basically garbanzo beans. They are the same thing. Chickpeas have a mild nutty flavor on their own and absorb any flavor really well. I have used canned Chickpeas, however you can cook them at home and use those too.

How to cook your own Chickpeas? It’s super easy. I’ve share a quick recipe for the same here.

Soak a cup full of raw chickpeas for 6-7 hours in 4 cups of water. Pressure cook the soaked chickpeas with the same water for 3-4 whistles. Let the steam release on it’s own. Then drain the boiled chickpeas. Let them cool down for a bit and use as needed.

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing has a whole lot of fresh cilantro (coriander) and I love the flavor. But you can replace this with some fresh dill or parsley. Whatever you use but do try using some fresh herbs and not dried.

Any leftovers from this salad can be kept in the refrigerator for a couple of days in an airtight box.

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing has the most gorgeous dressing. It is nutty, mildly spiced and so tangy. The dressing works well with most salads but goes absolutely spot on with a chickpea salad!

Although you can dress this salad with a basic lemon vinaigrette or any dressing that you love! But do try this Vegan & GF Tahini Dressing. It’s the bomb!!

Let us make ourselves some salad!

For the Salad –

Soak a cup full of raw chickpeas for 6-7 hours in 4 cups of water. Pressure cook the soaked chickpeas with the same water for 3-4 whistles. Let the steam release on it’s own. Then drain the boiled chickpeas. (you can use canned too).

Wash, dry and slice cherry tomatoes into halves.

Wash, dry and finely slice the red onion.

Wash, dry and slice English cucumber into half moons.

Wash and roughly chop the fresh cilantro (coriander).

Take these ingredients in a large mixing bowl. Add the olives.

Toss these together. Set aside.

For the dressing –

In a small bottle, take tahini paste, add lemon juice, salt, pepper, minced garlic, some water and a dash of maple syrup or honey instead.

Close the lid of the bottle, shake well and the dressing is ready!

Assemble –

Drizzle the dressing over the chickpeas and the veggies and toss again. The salad is ready to serve!

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing
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Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is a refreshing take on a delicious and classic salad. It is crunchy, crisp and packed with freshness from the choicest ingredients. The dressing is nutty and so unique. If you love all things Mediterranean then this salad has to be tried! 

Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Author Shreya Ashish Tiwari

Ingredients

For the Salad

  • 1 cup cherry tomatoes
  • 2 nos. english cucumbers
  • 1 nos. large red onion
  • 1/2 cup fresh cilantro/ coriander leaves dill/ parsley work too
  • 1/4 cup sliced black olives
  • 1 cup chickpeas

For the Dressing

  • 1/2 cup tahini paste
  • 3 tbsp lemon juice
  • 1 tsp honey or maple syrup
  • 2 tsp plain water
  • salt and pepper to taste

Instructions

For the Salad

  1. Soak a cup full of raw chickpeas for 6-7 hours in 4 cups of water. Pressure cook the soaked chickpeas with the same water for 3-4 whistles. Let the steam release on it's own. Then drain the boiled chickpeas. (you can use canned too).
  2. Wash, dry and slice cherry tomatoes into halves.

  3. Wash, dry and finely slice the red onion. 

  4. Wash, dry and slice English cucumber into half moons.

  5. Wash and roughly chop the fresh cilantro (coriander). 

  6. Take these ingredients in a large mixing bowl. Add the olives.

  7. Toss these together. Set aside.

For the Dressing

  1. In a small bottle, take tahini paste, add lemon juice, salt, pepper, minced garlic, some water and a dash of maple syrup or honey instead. 
  2. Close the lid of the bottle, shake well and the dressing is ready!

Assemble

  1. Drizzle the dressing over the chickpeas and the veggies and toss again.
  2. The salad is ready to serve!

Recipe Notes

You can add pecans or walnuts for some extra crunch to this salad. 

Love,
Shreya

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Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding is light, flavorsome and easy to prepare. The lusciousness of mangoes is unbeatable and every bite is amazing! The pudding calls for few ingredients and can be made into a vegan dessert as well! 

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding is perfect to celebrate the ongoing summer season! The rich flavor from mangoes makes for an amazing base for making desserts. As we are extremely fond of mangoes, this pudding is the perfect excuse for a bite of dessert. Do you love mangoes as much as we do at our place ?!! If not then do try my 10 Minute Egg free Gelatin Free Chocolate Pudding 🙂 This chocolate pudding is again an easy dessert to put together and tastes fabulous!

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding is made without corn flour or gelatin. Although you can use these ingredients but I’ve kept things vegetarian. Besides, this recipe just calls for just 5 ingredients. It is that easy and super quick! The texture of the pudding is smooth and silky. It looks pretty and can be made ahead for a party or potluck etc.

Although you can use gelatin in place of agar agar. It won’t change the taste or the texture either.

This pudding can be made vegan as well. I have mentioned the variations below in the recipe card.

Some recipes with mangoes

Mango Mojito (non alcoholic)

Mango Kiwi Popsicles 

Mango Ice Cream (egg free, 3 ingredients)

Mango Kulfi

Raw Mango Cooler (aam panna) 

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Let us make some Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding. 

Wash, peel and chop the mangoes. Blend the mangoes with sugar until smooth and lump free.

Sieve this pureed mango and set it aside.

Heat water in a sauce pan. Add agar agar and mix well on medium heat until the agar agar has dissolved completely. Turn off the flame and set it aside.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Heat mango puree in a pan for 3-4 minutes. Sieve the dissolved agar agar into the mango puree.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Mix well until well combined. Cook for 2-3 minutes.

Then add the cream and mix well.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Next, add the milk and mix well. Cook for 5 minutes on medium heat while stirring continuously.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Turn off the heat. Let the cooked pudding cool off for about 5-7 minutes.

Pour the pudding mixture into individual bowls or in a large bowl.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Let them set it the refrigerator for 7-8 hours. Serve chilled with toppings of your choice.

Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Ingredients –

3 nos. Alphonso mangoes (peeled and cubed)

1/4 cup sugar

1/2 cup water

10-12 strands of agar agar (8 grams approximately)

1/2 cup fresh cream (use coconut cream for vegan version)

1/4 cup milk (use coconut milk for vegan version)

Directions –

Wash, peel and chop the mangoes. Blend the mangoes with sugar until smooth and lump free.

Sieve this pureed mango and set it aside.

Heat water in a sauce pan. Add agar agar and mix well on medium heat until the agar agar has dissolved completely. Turn off the flame and set it aside.

Heat mango puree in a pan for 3-4 minutes. Sieve the dissolved agar agar into the mango puree.

Mix well until well combined. Cook for 2-3 minutes.

Then add the cream and mix well.

Next, add the milk and mix well. Cook for 5 minutes on medium heat while stirring continuously.

Turn off the heat. Let the cooked pudding cool off for about 5-7 minutes.

Pour the pudding mixture into individual bowls or in a large bowl.

Let them set it the refrigerator for 7-8 hours. Serve chilled with toppings of your choice.

 

Love,
Shreya

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Egg Free No Bake Mango Pudding | Gelatin Free Mango Pudding

Adapted from China Sichuan food

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes are light and delicious option for breakfast or a light meal. Pack these in lunch boxes as well as they are very filling as they are made with mixed lentils. They are a delicacy in Andhra Pradesh, often served with coconut chutney.

Pesarattu | Vegan and Gluten free Lentil Crepes 

Pesarattu | Vegan and Gluten free Lentil Crepes are very crispy owing to the different lentils added. They have a really nice taste since the lentils have very distinct flavors and when ground together, so these crepes turn too yummy! The best part here is that the batter for the Pesarattu or crepes does not need to be fermented. Just soak the lentils for 4-5 hours and grind them to a smooth paste.

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes taste lovely with any kind of dip or relish. I’ve served these with Udupi Style white coconut chutney, at times with basic green coconut chutney . They taste amazing with some red tomato onion chutney as well. Try pairing these with Tiffin Sambhar (instant Veggie and lentil stew).

Pesarattu | Vegan and Gluten free Lentil Crepes

The batter made for Pesarattu | Vegan and Gluten free Lentil Crepes can be stored in the refrigerator for up to 3-4 days. The batter stays fresh and doesn’t thicken over a period of time. So it is perfect for meal planning as well. Keep the batter ready along with some of the chutneys. It will sort your weekday worries for breakfast or lunch box.

Pesarattu | Vegan and Gluten free Lentil Crepes

Let us make some Andhra Pradesh/ Telangana state special breakfast Pesarattu | Vegan and Gluten free Lentil Crepes!

Pesarattu-

Wash and soak the rice and lentils together for 4-5 hours.

Drain the water after 4-5 hours.
Pesarattu | Vegan and Gluten free Lentil Crepes

Grind these together with ginger, fresh coriander leaves green chilies, cumin seeds and very little water. The batter should be smooth without any lumps. Then season it with salt and mix well.
Pesarattu | Vegan and Gluten free Lentil Crepes

Keep the batter aside for just 10-15 minutes while you prep the onions, etc.

Heat the griddle/ tawa. Pour a few drops of oil and wipe it off with some damp kitchen paper. The griddle/ tawa will sizzle, that means it is ready for making Pesarattu/ crepes.

Pour a ladleful of the batter on the griddle/ tawa and spread it really well. Scrap off any extra batter on the top.
Pesarattu | Vegan and Gluten free Lentil Crepes

Cover with a lid and cook on low flame for 4-5 minutes.

Then open the lid and pour a few drops of oil (optional).
Pesarattu | Vegan and Gluten free Lentil Crepes

Then sprinkle red chili powder, some chopped onion, chopped green chilies and a bit of lemon juice.
Pesarattu | Vegan and Gluten free Lentil Crepes

Do not flip the Pesarattu/ crepe. Just fold and serve piping hot.

I have served with Green coconut chutney and pink coconut chutney.

Pink Coconut chutney/ relish-

Grind together grated coconut, dry red chilies, tamarind pulp, salt and some water to make a smooth paste.

Temper –

Heat oil in a small wok, add curry leaves, mustard seeds and some asafoetida. Once these splutter together, add the tempering to the ground chutney/ relish. Mix it well and serve. This chutney/ relish keeps well in the refrigerator for 2 days.

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes
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Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes are light and delicious option for breakfast or a light meal. Pack these in lunch boxes as well as they are very filling as they are made with mixed lentils. They are a delicacy in Andhra Pradesh, often served with coconut chutney.
Course Breakfast, Main Course, Snack
Cuisine Indian
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Author Shreya Ashish Tiwari

Ingredients

Pesarattu

  • 1/4 cup split yellow lentils dhooli moong dal
  • 1/4 cup whole green lentils akhi moong dal
  • 1/4 cup rice any variety
  • salt to taste
  • 2 nos. green chilies
  • 1 inch ginger
  • handful of fresh coriander leaves
  • 2-3 tbsp lemon juice for garnishing
  • chopped green chili for garnishing
  • red chili powder for garnishing
  • chopped onion for garnishing

Pink Coconut Chutney/ relish

  • 1/2 cup fresh coconut grated
  • salt to taste
  • 2-3 nos. whole red chilies
  • 2 tbsp tamarind pulp
  • water as needed

Tempering

  • 2 tbsp oil
  • 1/4 tsp mustard seeds
  • a sprig of curry leaves
  • a pinch of asafoetida

Instructions

Pesarattu

  1. Wash and soak the rice and lentils together for 4-5 hours.

  2. Drain the water after 4-5 hours.

  3. Grind these together with ginger, fresh coriander leaves green chilies, cumin seeds and very little water. The batter should be smooth without any lumps. Then season it with salt and mix well.

  4. Keep the batter aside for just 10-15 minutes while you prep the onions, etc.

  5. Heat the griddle/ tawa. Pour a few drops of oil and wipe it off with some damp kitchen paper. The griddle/ tawa will sizzle, that means it is ready for making Pesarattu/ crepes.

  6. Pour a ladleful of the batter on the griddle/ tawa and spread it really well. Scrap off any extra batter on the top.

  7. Cover with a lid and cook on low flame for 4-5 minutes.

  8. Then open the lid and pour a few drops of oil (optional).

  9. Then sprinkle red chili powder, some chopped onion, chopped green chilies and a bit of lemon juice.

  10. Do not flip the Pesarattu/ crepe. Just fold and serve piping hot.

  11. I have served with Green coconut chutney and pink coconut chutney.

Pink Coconut Chutney

  1. Grind together grated coconut, dry red chilies, tamarind pulp, salt and some water to make a smooth paste.  


Temper

  1. Heat oil in a small wok, add curry leaves, mustard seeds and some asafoetida. Once these splutter together, add the tempering to the ground chutney/ relish. 

  2. Mix it well and serve. This chutney/ relish keeps well in the refrigerator for 2 days.

Love,
Shreya

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Pesarattu | Vegan and Gluten free Lentil Crepes

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is one of the most loved candies/ sweets on the Christmas platter! It’s nutty, sweet and absolutely melt in the mouth good! 🙂 I am sure no one can stop at one candy!! I know I can’t, lol! 

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe looks so pretty, I am sure there is no candy more prettier! I mean, you can shape them anyway you like but using fancy silicon moulds really makes them so dainty 🙂 I have been dreaming about making them at home for a couple of years now! I never knew they are so easy to make. It’s truly a non recipe if you read the process below.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe was first shared by my friend, Gloria on her blog and I immediately fell in love with the recipe. I had bookmarked it then but somehow couldn’t get around to making these in time to blog them. I’ve always had the store bought but they not a patch on these homemade ones! The homemade marzipans are so delicious, they melt in the mouth and the aroma is amazing!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is made with just 4 ingredients! Yes, just 4 easy pantry ingredients. A bit of water and some food colors. The colors are totally optional 🙂 But the colors do make them so much more festive and celebratory!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Let’s make some No Cook, Egg free Marzipan Candies | Instant Marzipan now!!

Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Now, grind the cashews into a fine powder in batches. We don’t want to over grind them as they’ll turn into butter.

Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water).

Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans).

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Once you’ve shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

P.S.- Ours got over in 3-4 days!!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe
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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe


Course Christmas, Dessert
Cuisine Italian
Prep Time 1 hour
Total Time 1 hour
Servings 62 pieces
Author Shreya Ashish Tiwari

Ingredients

  • 150 grams cashews unsalted & unroasted
  • 150 grams icing sugar
  • 4-5 drops almond extract
  • 1/4 cup water
  • 2 tbsp granulated sugar
  • colors of your choice
  • icing sugar as needed to dust the moulds

Instructions

  1. Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

  2. Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

  3. Now, grind the cashews into a fine powder in batches. We don't want to over grind them as they'll turn into butter. 

  4. Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

  5. Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract. 

  6. Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

  7. Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water). 

  8. Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky. 

  9. Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

  10. Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans). 

  11. Once you've shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

Recipe Notes

You can use almond meal/ powder in place of cashews and make the same recipe which is the authentic marzipan. 
Sifting the cashew powder and the icing sugar is very important  to achieve smooth texture for the candies. 
If you don't have moulds, make small balls of the dough and decorate with some sprinkles, etc. 

 

Love,
Shreya 🙂

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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Adapted from pepper chili and vanilla.

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe is light, nutritious and makes for the perfect breakfast or brunch. This recipe is instant and very similar to instant rawa Idli with some variations.

Instant Oats Idli | Gluten free Oats Idli recipe 

Instant Oats Idli | Gluten free Oats Idli recipe is a good way to consume oats in a savory form if you are not too fond of sweet oats with milk and honey. Do count me that category! 😉 I can’t have oats at all. But these Instant Oats Idli is really delicious and packed with so many flavors 😊

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe always makes soft and very fluffy idlis. It is definitely looking like that, is it not?! I have made this 3-4 times in the past 6 months, usually on weekends when brunch seems like the way to go 😉 My hubby who is not fond of idlis too much, approved this one. That definitely gives me another option for meals. On that note, have you tried my homemade Idli batter recipe? It is no-fail and absolutely spot on!

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe tastes best with my instant tiffin style sambhar  and green coconut chutney.  You can also try my Udupi Style White Coconut chutney recipe. Or even my tomato onion chutney pairs fabulously with these idlis.

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe is very versatile. You can add veggies of your choice or temper it with your favorite spices. But make sure you add ginger and curry leaves simply because they lend an amazing flavor and aroma.

Let’s make these instant idlis.

Heat a pan, dry roast the oats for a couple of minutes or until they firm up a bit. Ensure they don’t turn brown.

Cool them completely and blend them into a slightly coarse powder. Set it aside.

Heat oil in the same pan. Once it’s hot, add hing/ asafoetida, mustards seeds, urad dal, chopped curry leaves and Chana dal. Let these splutter for a few seconds.

Add grated ginger and chopped green chilies. Sauté for a minute.

Add the semolina. Sauté for 2-3 minutes but the color must not change. Turn off the gas.

Remove this mixture in a mixing bowl and let it cool down completely. Then add the curd.

Mix well. Next, add the powdered oats. Again mix well and season with salt.

Add chopped coriander and mix well.

Add water and adjust the consistency.

Let this batter sit for 10-15 minutes.

Now, just before steaming the idlis, add baking soda. Mix well until the batter becomes a little frothy.

Instant Oats Idli | Gluten free Oats Idli recipe

Now add the batter in greased Idli plates and steam for 12-14 minutes.

Instant Oats Idli | Gluten free Oats Idli recipe

Let the idlis rest for 5-7 minutes before you unmould them. Serve them piping hot with sambhar and chutney of your choice.

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 10-12 idlis

Instant, healthy and delicious Oats Idli are the perfect option for breakfast or a quick brunch. This is a gluten free meal option which you can even pack for a lunch box. Pair it with some Sambhar and Coconut Chutney.

Ingredients

  • 1 cup oats
  • 1/2 cup bombay rawa/ fine sooji (semolina)
  • 1/2 cup water or a little more as needed
  • 1 cup curd (I used a day old home made curd)
  • 3/4 tsp. mustard seeds
  • 3/4 tsp. urad dal (split white lentils)
  • 3/4 tsp. chana dal (split chickpeas)
  • 1 tbsp. oil
  • a pinch of hing/ asafoetida
  • 1 inch grated ginger
  • 1 tsp. chopped green chilies
  • 5-6 nos. chopped curry leaves
  • 1 tbsp. chopped coriander leaves
  • salt to taste
  • 1/2 tsp. baking soda

Instructions

  1. Heat a pan, dry roast the oats for a couple of minutes or until they firm up a bit. Ensure they don't turn brown.
  2. Cool them completely and blend them into a slightly coarse powder. Set it aside.
  3. Heat oil in the same pan. Once it's hot, add hing/ asafoetida, mustards seeds, urad dal, chopped curry leaves and Chana dal. Let these splutter for a few seconds.
  4. Add grated ginger and chopped green chilies. Sauté for a minute.
  5. Add the semolina. Sauté for 2-3 minutes but the color must not change. Turn off the gas.
  6. Remove this mixture in a mixing bowl and let it cool down completely. Then add the curd.
  7. Mix well. Next, add the powdered oats. Again mix well and season with salt.
  8. Add chopped coriander and mix well.
  9. Add water and adjust the consistency.
  10. Let this batter sit for 10-15 minutes.
  11. Now, just before steaming the idlis, add baking soda. Mix well until the batter becomes a little frothy.
  12. Now add the batter in greased Idli plates and steam for 12-14 minutes.
  13. Let the idlis rest for 5-7 minutes before you unmould them. Serve them piping hot with sambhar and chutney of your choice.

Notes

You can added veggies of your choice to this batter. You can added cashew nuts to the tempering too. Roast the semolina and oats well otherwise the idlis will be very sticky.

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Love,
Shreya

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Instant Oats Idli | Gluten free Oats Idli recipe

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