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Tag Archives: Gluten Free

Indian Rasgulla Recipe – Sweet Dumplings of Milk Curd

31 Oct

I finally had the courage to make my favorite Indian Dessert called Rasgulla ( Rasagola). Yesterday was Diwali in India, 80% of Indian household celebrated the festival of Lights and Good v/s Evil.  This would be one of the many sweets made. It is also popular in many Indian restaurants. Could be a recipe to be added to this year’s Thanksgiving Feast 🙂

rasgulla-bengali-indian-sweets-recipes-easy-milk-powder

These soft pillowy milk curd rounds are cooked in a rose or cardamom infused sugar syrup. There are a few variations to the recipe some use cream of wheat or white flour as a binding agent which is added to the milk curd dough. Making rasgullas is a 2 step process where first you make the chhena (milk curd). Next, after kneading the milk curd to a smooth dough and dividing into small balls is to cook them in a sugar syrup till they double in size.

Do note traditionally the sugar syrup is made with white refined sugar. My syrup has a brown tint as I used organic unrefined sugar. You can use this same recipe to make rasmalai

rasgulla-homemade-basic-ingredients-for-recipe-indian-desserts

Serving Size : 3-4

Ingredients:

4 cup of whole milk

3 tbsp of lemon juice

2 cups of water

3/4 – 1 cup of sugar

1/4 tsp of cardamon powder

2 pinches of salt

1 tbsp of rose-water (optional)

Directions:

To make the milk curd. Bring 4 cups of milk to a light boil. Next add the lemon juice and cook it for another 5-7 minutes till all the milk curd separates from the whey.

Drain into a colander covered with a cheesecloth. Rinse the milk curd with water to take off any lemon taste and squeeze out as much liquid as possible. Twist the cheesecloth and hang it for about 30 minute. Till most of the liquid drains out.

On a smooth surface knead the milk curd to a smooth dough for about 5-7 minutes.  Divide the dough into 12 equal parts and shape them into balls.

On the side in a new wide mouth pot heat water, sugar and cardamom powder till all the sugar is dissolved add a 2 pinches of salt.

To the boiling syrup now add the milk balls, cover and cook on medium heat for 15 minutes till they double in size.

Take off heat. Serve them hot with some crushed pistachios and saffron strands or cool it in the refrigerator. Will stay for about a week.

rasgulla-indian-sweets-recipes-cardamom-sugar-syrup

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Indo-Chinese Hot and Sour Soup Recipe

19 Sep

The Indian hot and sour soup is one of my husband’s favorite and now it’s my 9-year-old’s as well. I grew up with Indo-Chinese cuisine outside of goan and indian as it was the only other cuisine.  Now a days you can find all sorts of different cuisine in Goa. A Indo-Chinese restaurant called “Gaylin” was the most popular one in Margao.  You can also check out my other Indo-Chinese recipe  Chicken Manchurian.

indo-indian-chinese-chicken-egg-eggless-hot-and-sour-soup-recipe

 

This recipe is fairly easy and can be done a vegetarian or non-veg version. In the vegetarian version you can add cabbage, green beans, mushroom, carrots, bamboo shoots and tofu and for a non-veg shredded chicken. Else you can leave it as a thick broth without any additions. Last week I  used the same recipe to make chicken wonton soup.

indo-chinese-hot-and-sour-chicken-wonton-soup-recipe

 

indo-chinese-hot-and-sour-soup-vegetable-ingredients

Serving Size: 4-6

Ingredients:

6 cups of water or stock

1/2 onion finely chopped

5-7 finely chopped garlic cloves

1″ ginger chopped fine

3 tbsp of corn starch

1.5 tbsp of vinegar

4-5 tbsp of soya sauce

1 tbsp of chili-garlic paste

1/2-1 green chili chopped

salt to taste

Optional

1/2 cup finely chopped cabbage

1/2 cup finely chopped green beans

1/4 cup finely cubed carrots

1/2 cup cubed tofu

1/4 cup bamboo shoot

1/2 cup mushrooms

12-16 wonton

1 egg beaten

1/2 cup shredded chicken

Directions:

In a pot saute the onion and green chili till soften. Next add the ginger, garlic and saute for 30-40 seconds. Next add the vegetables and sweat them for 4-5 minutes.

To this add water or stock, chili-garlic paste, soya sauce, vinegar and salt to season and cook covered for 15 minutes on medium heat. You can add the wonton or tofu or shredded chicken bring to a boil.

Mix the cornstarch with 3-4 tbsp of water to form a paste. Add this mixture to the hot soup and stir till it thickens and starts to bubble. Finally add the beaten egg and stir the soup slowly to get egg stands.

Take of heat and serve hot. You can add fresh chopped cilantro for garnish.

indo-chinese-vegetable-hot-and-sour-soup-recipe-gluten-free

 

Methi Bhaji – Fenugreek Leaves and Urad Dal Recipe

26 Aug

Fenugreek leaves is popular in a Goan household. It is usually made into a vegetable while in the rest parts of India methi leaves is used in many ways. It has many health benefits  which makes it very popular. I had never cooked with methi leaves before so this was my first time. Just fyi, I have to be in a zen state before I get cooking with first time ingredients so as not to mess up the recipe 😉

methi-dal-recipe-urad-aloo-bhaji

Serving Size: 4-6

Ingredients:

leaves of 2 bunches of methi

1 small onion chopped finely

1 cup of moong or urad dal soaked for 30 minutes in water

1/4 tsp of Asafoetida (hing)

1/2″ finely chopped ginger

3 finely chopped garlic cloves

1 slit green chili

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp sugar

1 tsp lemon/lime juice

salt to taste

Directions:

Heat a pan add oil. Once the oil is hot add asafoetida (hing), chopped garlic, ginger and sliced green chili.

Add sliced onions and saute the onions for 1 minute until they turn soft.

Drain the water from soaked dal, add dal in the pan. Let the dal cook along with onion for 2 to 3 minutes.

Add turmeric powder and coriander powder. Give a stir and mix well.

Now add washed methi leaves or fenugreek leaves and stir.

Let the methi gets cooked for 2 minutes until it reduces in size.

Once methi starts shrinking add salt as per taste and sugar. Squeeze 1 tsp of lemon juice.

Mix well and let cook uncovered for 2 minutes.

Methi bhaji is ready to serve with phulkas, chapati or rice.

methi-dudhi-gujarathi-pez-chapathi-thepla-fenugreek-leaves-vegetable-recipe

Nachne Polle – Gluten Free Sweet Red Millet Flour Pancakes Recipe

29 Jul

According to my mum Polle/Pole/Polo in konkani is a sweet or savory pancake made of flour. I really do not know much history about the Goan polle/polo nor could I find any information online. Hopefully on my next trip to Goa I can get more information on less popular Goan recipes that are disappearing. Another on my wish list is “Shollio/sholorio“. I hope I have spelt it right….if not please correct it in the comment section below…Thanks!

pole-polo-rred-millet-flour-pancake-gluten-free-recipe-coconut

The nachne(millet in konkani) pole are almost red-black in color if you use the goan coconut jaggery but if you use the pale brown then it had a reddish-pink color. I do make these pancake often now since my husband and I enjoy them for breakfast and evening tea and it is gluten-free and vegan 🙂  . These pancakes are not fluffy but if you like them to be fluffy you can add about 1/2 tsp of baking powder to the batter. Growing up as a child we had a variations of the pancakes made for evening tea and some more homemade snacks. We ate boiled sweet potatoes, coconut stuffed pancakes called allebelle,  nankhatais, patolios, boiled taro, gorchem, bolo de rulao, bolinhos de coco, xiro, docebaji, plum-cake, atoll.

pole-polo-rred-millet-flour-pancake-ingredients

 

Serving Size: 12 pancakes

Ingredients:

2 cup red millet/ragi/nachne flour

1 cup grated fresh coconut

3/4  cup grated jaggery

1.5-2 cups water or coconut milk (pancake batter consistency)

1/2 tsp of baking powder (optional if you do not like dense pancakes)

2 pinches of salt

Directions:

Mix the batter together till the jaggery mixes well and dissolves.

Heat a nonstick pan and pour approx 1/4 cup of the batter and let cook about 4 minutes on each side on medium heat.

Enjoy a nice healthy tea snack.

You can make in advance and store it in the refrigerator or the freezer. Just warm them up in the microwave before eating.

pole-polo-red-millet-flour-pancake-ragi-nachne-goan-recipe

Pressure Cooker Seasoned Black Beans Recipe

22 Jul

I had never cooked with black beans before as I always bought canned ones from the store. I was very surprised as to how easy and flavorful it was cooking at home.  Making your own is a better option than the cans considering from a health safety point of view. You can refrigerate or freeze the beans for later use. I made this recipe a couple of time now with and without oil and you cannot tell much of a difference.

seasoned-black-beans-pressure-cooker-recipe-cuban     seasoned-black-beans-pressure-cooker-soak-no-rice-recipe

One know fact about Goan cuisine is it does not use black beans neither did I see them in stores growing up. My husband has made an effort (with his wife’s helps 🙂  ) to eat more greener. He has been eating almost 90% plant-based diet and I must admit it can be monotonous if not being creative. It is also hard work and has to be planned. Since we do eat a lot of leafy green salads I am always looking for some protein to be included and black beans along with garbanzo beans are my goto.

Please feel free to share your Black Beans Recipes in the comments section.

seasoned-black-beans-pressure-cooker-ingredients

Serving Size: 4 cups

Ingredients:

2 cups of overnight soaked black beans

4 cups water

1 tsp of whole cumin seeds

4 crushed cloves of garlic

1/2 tsp of red chilli powder (optional)

1 chopped small onion (optional)

3 tbsp of oil

1/8 tsp of baking soda

Salt to season

Directions:

Add all the ingredients into a pressure cooker and cook for 25 minutes or 4 whistles.

Take off heat and let the pressure be released completely before you open the cooker to be safe.

Drain the liquid and save for making soup. Use black beans to make a variety of foods like rice, tostada, salad or more.

seasoned-black-beans-canned-recipe-vegetarian-vegan-tostada-salads

 

Trout Ambot-Tik

16 Oct

Ambot-Tik when translated from Konkani( Goa’s local language) to English means “Sour and Spicy“. Did that get your mouth-watering because when you make this fish curry the smell will literally water your mouth. It’s the tamarind, vinegar and spices combo that makes it happen.  This curry does not use coconut milk like the famous Goan Fish Curry. Goan make this curry using either Shark or Catfish. I used trout since it is a popular fish here in the US (Psst!…I am not a big fan of shark or catfish 😉 ).

ambot-tik-shark-catfish-goan-prawn-shrimps-spicy-sour-curry-no-coconut-milk-recipe

Ambot-tik is one of the curries which brings back some great summer time memories when we would get hungry and enjoy the leftover curry the next day with fresh-baked Goan Pao (bread).

ambot-tik-shark-catfish-trout-curry-ingredients-recipe

Serving Size: 4-6

Ingredients:

2 regular sized whole trout or 4 fillet shark/catfish

3-4 tbsp of ambot-tik paste (depending on your spice level)

1 medium onion diced

2 cups of water

1/8 tsp of sugar

oil

salt to taste

Directions:

If using the fish whole, clean the fish of scales with the back of your knife, wash of the scales. Then cut in 4 equal portions or leave whole. Apply a little salt and keep aside.

Next heat a pot with oil add the chopped onions and saute till light brown. Add the ambot-tik paste and saute for a 1-2 minutes till the raw spice smell goes.

Next add water and cover and bring the curry to a simmer.

Finally add the fish, season with salt and sugar and cook covered on medium heat till the fish is cooked well. I cooked it for 20 minutes.

ambot-tik-shark-catfish-trout-curry-no-coconut-milk-recipe

Enjoy the sour and spicy curry with white rice, torta or bolillo bread.

If you have leftovers then you can use the fish to make another famous Goan Fish Cake recipe called Almondages de Peixe check out the recipe here  

fish-patties-cakes-almondegas-guisdao-cutlets-peixe-recheado-masala-recipe-goan-spicy-spices

Baked Onion Bhajia – Vegan and Gluten Free

22 May

This recipe can have many names it just depends on what you wish to call it. Pakoras, pakodas, bhajia, Bhaji, savory muffins, pancakes…yes, I use the same batter to make breakfast pancakes. How cool is that :-).

goan-onion-pakoda-pakora-bhajias-recipe-besan-bhaji-bhajjiI have used the traditional Goan recipe for deep-fried bhajias. It is a common sight along the street in the evening. I remember the Aai(mom) who would make it just outside of the general store with a stove, deep-frying pan and newspaper that she wrapped the bhajias. On my recent visit to Margao in Goa I saw her daughter who does it now. The smell of deep-fried onions would make me drool on my walk back home from the bus stop during my college days.

onion-bhajia-pakora-deep-fried-gluteen-free-snack-ideas

Deep Fried Goan Onion Bhajia’s

The batter is made with gram flour (besan, chickpea flour, garbanzo bean flour), turmeric, ajwain or jeera(optional) and water. Sliced onions, overnight brine whole green chillies or slices of potatoes are added. You can spoon a small amount at a time and deep fry or bake like I did. This is a very common street food snack in Goa and perfect for those raining days with a nice cup of hot tea.

goan-onion-pakoda-pakora-bhajias-recipe-ingredients-gluten-free-savory-muffinsI made my baked onion bhajia in the muffin tin for its shape. I did not want to make the batter too thick and was not too sure of the shape if I had baked small scopes on a cookie sheet.

Serving Size: 11-12 muffins

Ingredients:

goan-onion-pakoda-pakora-bhajias-recipe-ingredients1 cup gram flour

1/4 tsp of powder ajwain (optional – but good for digestion – antiflatulent)

1/4 tsp of turmeric (for color)

1/2 tsp of baking powder

1.5 sliced medium-sized white or red onions

1 jalapeno chopped

1/2 bunch of fresh chopped cilantro.

2  tbsp of oil

3/4 cup water

Salt to taste

goan-onion-pakoda-pakora-bhajias-recipe-indianDirections:

Heat oven to 500F

Grease a muffin tin

In a mixing bowl add the first 4 dry ingredients, water and strip well to a smooth batter. Next add the onions, cilantro, jalapeno, oil and salt and mix well.

Spoon into muffin pan and bake for 8 minutes then flip the muffin and bake for another 8 minutes.

goan-onion-pakoda-pakora-bhajias-recipe-ingredients-garbanzo-beans-flour-pancakes

Eat it hot off the oven with a nice cup of milk tea. Cool and refrigerate the rest. Warm up and enjoy it for a quick healthy snack or a breakfast muffin.

Gluten Free Chocolate Cake in a cup

13 Sep

Since my second son was born it has been a long road to shedding the extra weight I gained. My only solace was that it was a typically situation with most moms I knew and though I felt unhappy inside I just could’nt  get myself to start the dieting. I just kept shrugging it off. Till you reach a point enough is enough. Next was to get  hubby to jump the bandwagon as I felt it was hard to deal with 3 sets of  menus kids, hubby and me.

With husband on board, we got onto a detox program called “Energize your life”. Its a simple easy plan that is gluten free. The detox is not complicated like most diet plans and you start off with a 1200 calories a day. I had done it after my first son was born and had lost the extra 15 pounds in 4 months and I followed the recipes on the book to a “T” only problem, it was too bland for my taste.

This time around I wanted to change it a bit without compromising on the calorie count but keeping my food exciting. My weakness is desserts and as i was craving for something sweet I stumbled on a chocolate cake in a cup recipe which I modified to make it gluten free.

Growing up in Goa we used to consume a lot of red millet for porridge and also for Christmas sweets( recipe to follow sometime later). You can imagine my shock to find out that in the US it is used mostly as bird feed. Let me encourage you why you should incorporate millets in your diet or at least consider it. These are a few of my finds online.

1. Millets contain no gluten, perfect for a gluten free diet which is the latest  buzz.

2. As none of the millets is closely related to wheat, they are appropriate foods for those with celiac disease or other     forms of allergies/intolerance of wheat.

3. Millets are rich in B vitamins (especially niacin, B6 and folic acid), calcium,  iron, potassium, magnesium, and zinc.

4. In the case of red millet, 3 grams of good fat for every gram of bad makes it a heart-healthy grain choice.

5. Red millet does not naturally contain any sodium. Perfect for those with high blood pressure.

I am not a doctor or any sorts of expert these are just my online finds. So please do not hold me liable …just saying.
chocolatemilletcake
Ingredients
————————————-
2 tbsp red millet powder
2 tbsp almond meal
1 egg
1 tbsp sugar/ 3 single pack splenda
3 tbsp melted butter/ olive oil
1 tbsp chocolate hazelnut butter(Justin’s brand had 60% less sugar)
3 tbsp chocolate malt
1/4 tsp baking powder
1 tbsp chopped cashews
2 tbsp of fat free / 2% milk

Mix all the ingredients together well in a small bowl with a whisk or a fork and divide it into 3 equal portions(This is a single portion size but if you are on a diet, portion control is the best to get the cravings satisfied without the additional calories to burn off later.) Pour in microwave safe cup and microwave it to 25sec to 1.5minutes depending on your microwave. Mine gets done in 25sec as my setting is on high.

If allergic to nut eliminate the cashews. I like nuts in my dessert. Enjoy!!!

Gluten free Chocolate cake in a cup

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