Search This Blog

Gluten Free Tandoori Roti

Gluten Free Tandoori Roti


  • 3/4 cup rice flour
  • 1/4 cup buckwheat flour
  • 1/2 cup tapioca flour*
  • 2tbsp Xanthium gum
  • 1 tbsp fresh yeast
  • 2tbsp milk
  • little sugar
  • 1/2 tsp salt
  • 1tbsp curd
  • ghee/butter for greasing
*(Soak the tapioca pearl balls/saboo dana which are easily available in any grocery store and makes the powder it's amazing how it holds the flour make it easy to bake make flatbread stuff flat bread and it makes it soft)


1.Take the yeast in a mixing bowl add warm milk and sugar, 1 tsp rice flour and leave it aside for half hour.

2.Mix all the flours in a mixing bowl.

3.Now add the flours, gum, and salt to the yeast which has puffed up and make a nice dough by kneading adding water as required.The dough should not be too dry.Leave aside covering it properly.

4.After 2 hours the dough should have puffed up nicely gently divide the dough roughly into balls to make the flatbreads.

5.Take some dry flour roll the balls in it do not try to make it smooth and with the palms place it on a wooden floured surface.Press to make a flat bread.

6.Meanwhile, warm a tava/griddle where you are going to cook but not a non-sticky one.

7.Brush some water on the surface of the bread you just shaped and lift it up and flip the wet surface on the warm pan.

8.When bubbles appear on the surface hold the griddle and turn it over directly over the flame but make sure it's in a medium mode so you don't overdo the bread.Peep a little to make sure you get a brownish surface then straighten the pan let it rest on for a half minute and then remove.

9.Grease it with ghee serve it hot with some curry.

Gluten Free Sattu paratha/Roasted Gram Flour Flat Bread

Gluten free Sattu Paratha /

Roasted Gram Flour Flat Bread

For stuffing:
·         1 cups - roasted Chana dal powder (sattu) india  US
·         5 - Cloves garlic, chopped fine or grated
·         3 - green chilies, chopped
·         2 tsp - coriander leaves, chopped
·         2 tsp - Lime juice
·         1/2 tsp – ajwain
·         ¼ tsp- Kala jeera/black cumin
·         salt to taste
·         4 tsp - Mustard oil

For dough:
·         1 cups -Rice flour
·         1 cup- Tapioca flour *
·         ¼ cup- buckwheat flour
·         4 tsp- oil
·         1/4 tsp – salt                                                                                                                             *(Soak the tapiaco pearl balls/saboo dana which are easily available in any grocery store and make the powder it's amazing how it holds the flour make it easy to bake make flat bread stuff flat bread and it makes it soft)


1.    For stuffing:
2.    Mix all the stuffing ingredients with sattu/,
For  dough:
3.    Add 1 tbsp of rice flour to some boiling water  and stir it until to a sticky consistency
4.    Let it cool down a little add the rest flour and salt
5.    Knead the flours, adding the required amount of water to make a soft dough.
For making  paratha:
6.    Divide the dough into small portions.

7.Take a portion of the dough curve out a bowl shape with the help of the thumb
8.    Place a portion of the mixture (approx 2 tsp) in the middle, enfold the filling
9.    Then with the pressure of the fingers and palm shape it to a flatbread don't try to make it too thin otherwise the contents will burst out.
10.    Cook on a flat pan, applying oil/ghee till both sides are cooked and golden brown in color.
11.  Serve with pickles.

Baked Veg chops/Cutlets

                               Baked Veg chops/Cutlets

  • ½ tsp of cumin seeds,
  • ½ tsp of fennel seeds,
  • 6 cloves,
  • 3 green cardamoms,
  • Small ½ inch cinnamon stick,
  • 5 peppercorns,
  • 2-3 green chili,
  • 1-2 dry bay leaf
  • 2 medium sized beetroot, cut into small pieces,
  • 2 medium sized carrots, cut into small pieces,
  • 2 small potatoes, boiled and mashed,
  • 1 tsp of grated ginger,
  • 2 green chilies, finely chopped,
  • 2 tsp of peanuts,
  • Salt to taste,
  • Sugar to taste,
  • Green coriander, finely chopped
  • 4 tbsp oil
  • 2 tsp of rice flour
  • 5-6 tbsp of gram flour
  • 3 eggs


  1. First, grind the roasted whole spices and keep it aside.
  2. In a skillet, take 1 tsp of oil and lightly fry the peanuts. Keep them aside and in the same oil, fry ginger and green chilies till you get a light aroma.
  3. Into this add the grated beetroot and carrot and saute well. Cook until they are soft and can be smashed. Now add the mashed potatoes, salt, sugar, ground roasted spice powder and chopped coriander leaves. Mix well.
  4. Cool the mixture and make 15-20 medium cutlet balls.Take medium sized balls and pressing it softly on the palm give it an oval shape as shown in the picture.
  5. In a separate bowl beat the eggs, in another take 2 tsp of the rice flour and in a third container keep the gram flour. Roll each ball into the egg batter and then roll them in gram flour and then rice flour.
  6. Now warm the oven and place them in a greased baking pan and bake them at 200.Try to turn them over after 10 mins to give nice even coloring.Now, bake it for 10-15 minutes till it turns a little brown.To get nice crispiness like the fried ones grease them with oil ones you turn them.
  7. Serve them piping hot with onion rings, ketchup.

Gluten-free Meat Lasagna

Gluten-free Meat Lasagna


For the Pasta Sheets:

  • 1/4 cup buckwheat flour
  • 1 cup rice flour

  • 2 cup tapioca flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1¼ cups water

  • 1 teaspoon olive oil, plus more for brushing

    • For the Sauce:
    For the Lasagna:

    • 200 gm ground meat
    • 250 gm cheese grated
    • 200gm sauteed capsicum


    • For the sauce:

    Step 1
    Heat the olive oil in a medium-size pot over medium heat. 
    Step 2
    Add garlic and saute for one minute.
    Step 3
    Then, add tomatoes, tomato paste, oregano, basil, bay leaves, thyme and salt/pepper.
    Bring to a boil and immediately reduce to a simmer.Simmer for 10-15 minutes to let flavors meld. (Can simmer longer if desired for a thicker sauce with a deeper flavor).
    Step 4
    Sauce is ready
    For the Pasta Sheets:

    Step 1
    Add the rice flour, tapioca, starch, eggs (or cornstarch), salt and water to a mixing bowl. Mix and dissolve everything together well. You can also do it rice soaked in water for two hours grind it and then add the rest ingredients to make a uniform fine batter and make sure no lumps are there.
    Step 2
    Add 1 teaspoon of oil. Cover the liquid and let rest for 30 minutes.
    Step 3
    Warm a skillet add some oil pour 1 ladle of the liquid and spread the batter/liquid out evenly with no lumps.Cook it on low flame for two minutes until the upper portion is just done with no stickiness.
    Step 4
    Remove it and one can cut it into fine sheets or let it be as it is.Your lasagna sheets are done.Don't forget to brush some oil on them.

    Alternative method:

    Step 1
    In a mixing bowl add all the dry ingredients mix well and then add all the other knead it into a nice firm dough.Leave it aside for half hour.
    Step 2
    Now make small balls of equal quantity. Don't try to make too small balls then on flat surface flatten them into rectangular shapes and either you cut them into thin strips or you can use it as it is since rice ones tend to break up easily I suggest let them be big sheets only.

    For the Lasagna:

    Step 1
    Preheat oven to 350 degrees F (175 degrees C).
    Step 2
    Place the ground meat into a skillet over medium heat, add the garlic, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. 
    Step 3
    Place 2 noodles(if cut into strips) otherwise put two strips across each other side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil (pizza-pasta) sauce, a layer of ground meat and veg mixture, and a layer of the cheese. Repeat layers twice more, ending with a layer of sauce.
    Step 4
    Cover the dish with aluminum foil.In case, the sheets which are cooked(first method) cooking time 20 mins is sufficient and need not cover with aluminium foil.
    Step 5
    Bake in the preheated oven until the casserole is bubbling and the cheese has melted about 40 minutes. Remove foil 
    sprinkle top with the mozzarella cheese and bake until cheese has begun to brown, about 10 more minutes. Allow it to stand at least 10 minutes before serving.

                            How to make Pizza - Pasta Sauce

                            How to make Pizza - Pasta Sauce

                            Learn how to make this simple easy - to - make homemade pizza pasta sauce that is commonly used in Italian dishes like Pizza, Pasta, and Lasagna. But it also it can be used to make any ordinary dish like a gravy, tasty.


                            • 2 medium onions, chopped
                            • 8 cloves fresh garlic, minced
                            • 1/4 cup olive oil
                            • 5-6whole tomatoes 
                            • 1 jar of tomato paste
                            • 1/2 teaspoon dried oregano
                            • 1 tablespoon dried basil leaves (or 1/4 cup fresh, finely chopped)
                            • 2 bay leaves (optional)
                            • 1/2 teaspoon dried thyme (optional)
                            • salt and pepper to taste


                            1. Heat the olive oil in a medium-size pot over medium heat. Add onions and saute until soft, about 5 minutes
                            2. Add garlic and saute another minute.
                            3. Then, add tomatoes, tomato paste, oregano, basil, bay leaves, thyme and salt/pepper.
                            4. Bring to a boil and immediately reduce to a simmer.
                            5. Simmer for 10-15 minutes to let flavors meld. (Can simmer longer if desired for a thicker sauce with a deeper flavor).
                            6. Your sauce is ready