Showing posts with label Gluten free. Show all posts
Showing posts with label Gluten free. Show all posts
Showing posts with label Gluten free. Show all posts
Showing posts with label Gluten free. Show all posts

Vegetable Garlicky Cottage Cheese Soup#Soupswappers

Welcome to this month event for Soup Swappers, our  Host is Ashley Ramaker Lecker and the theme is "Cheesy Soups for Dairy Month".

This is an easy, light and comforting soup, Chinese style, you will definitely love it. 
Serves 3
3  Cups Vegetable Stock
2 Teaspoons  Chilli Garlic Sauce
Teaspoons Soy Sauce
Teaspoon Chilli Vinegar
Teaspoon Black pepper powder
A Pinch of Sugar
1 Teaspoon Sriracha Sauce
Salt to taste
1/2 Cup Sliced Carrots
1/2 Cup Red, Green, Yellow Bellpeppers
3 Cloves Garlic - chopped finely
An Inch Ginger - chopped finely
2 Spring Onions slice
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1/2 Cup Broccoli Florets
1/2 Cup Sweet Corn
2 Tablespoons Heaped Cornflour mixed with some water
To Add Just before the final boil
1 Small Tomato sliced
2 Leaves Bok Choy - chopped
4 Basil Leaves - torn
50 Grams Cottage Cheese - diced into tiny squares
1 Tablespoon Oil
Chop the spring onions and keep the greens and whites separate.
Heat  oil in a wok. Fry the garlic until it starts to leave an aroma but before it burns. Add the white part of the spring onion and fry for another minute. Pour the stock, sauces and pepper and bring to a boil. Add the vegetables, salt and boil for 2 minutes or littler longer until the vegetables have cooked but still crisp. 
Now add the cornflour paste and allow it to thicken. Add the bok choy, spring onion, tomato, basil and cottage cheese, top with chilli oil and serve piping hot.
Lables : Soup, Soup Swappers, Cottage Cheese. Garlic, Gluten free, Vegetarian, Vegetables, Healthy, Appetizer,  Chinese 
Do check on other Cheese Soups

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Guacamole, a dip made from avocados, from Mexico. This is my daughter's favorite, she can have it with anything she fancies.
1 Avocado
Salt to taste
2 Teaspoon Fresh Lime Juice
2 Small Baby Onions - finely chopped
¼ Teaspoon Cayenne pepper
1 Teaspoon Coriander Leaves

Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.

Add lime juice then use a fork to mash until creamy, but still chunky. Stir in the , cioriander leaves, cayenne pepper, onions and salt . Taste the guacamole and adjust with additional salt, peppers, or lime juice. 
Serve immediately or cover with  cling film and refrigerate up to one day. 
Serve with tortilla chips or next to your favorite fajitas or tacos
Labels :  Avocado, Lime, Guacomole, Dipping Sauce, Healthy, Improv Cooking Challenge, Vegan, Gluten free, Single Serving

Check out what the other bloggers have made!
Improv Cooking Challenge: June 2019
Ingredients: Avocado & Lime

Initial HTML Avocado & Lime
Avocado & Lime
Improv Cooking Challenge

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Homemade Biryani Masala

This spice blend you can use it 3 to 4 times to make biryani. This masala is preservative free,Vegan & Gluten free. 
Ingredients 1/2 Small Nutmeg
1 Flower Mace / Javitri 
10 Green Cardamom
1 Teaspoon Shahajeera
15 Cloves
1 Teaspoon Heaped Black Peppercorns
3 Star Anise / Bardian
4 Cinnamon sticks
1 Teaspoon Cumin Seeds
1 Teaspoon Dagadful
2 Brown Cardamons / Badi Elaiche
6 Tablespoons Red Chilly Powder
4 Tablespoons Coriander Powder
2 Teaspoons Turmeric powder
2 - 3 Whole Bay Leaves

In a small grinder grind together nutmeg maze, green cardamom black cumin, cloves, black pepper, badiyan, cinnamon very well. 
Add in all the powder masala, and run blend these again till well mixed and preserve in an air tight bottle.  
To preserve the color, taste I, store it in a zip lock bag and keep it in the refrigerator.
My Notes
For 1 kg of meat - Mutton or Beef - use 2.1/2 Tablespoons Heaped Biryani Masala or more according to the spiciness you required.

For 1 Kg Chicken - use 2 Tablespoons Biryani Masala or more according to the spiciness you required.
You can also add 1/2 level of Tandoori color too. Did not add it since in all biryani's, do not like it orange.

For vegetable biryani add according your taste, spiciness and quantity of veggies.
Labels : Masala,Homemade Biryani Masala, Preservatives free, Vegan, Gluten free

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Mix Veg Clear Soup#SoupSwappers

This is clear soup, it's vegan and gluten free too.  For this soup, have used  all quick cooking vegetables.  These are chopped in the size that would help in cooking fast. The order of adding vegetables is also such, that the ones that take a little longer time, are added in first.

Serves 3 to 4

1 Tablespoon Each Red, Green, Yellow Bell Peppers
Tablespoons Finely Chopped Cauliflower
2 Tablespoons Boiled Sweet Corn
2 Tablespoons Finely Chopped Carrot
1 Spring Onion - finely chopped
1 Small Onion - finely chopped
1/2 Cup Cabbage - finely chopped 
1 Teaspoon Grated Ginger
1 Scallion / Spring Onion - finely chopped  
2 Tablespoons Olive oil
Tablespoon Coriander Leaves - finely chopped
1500 Ml  Water
2-3 Tablespoon Apple Cider Vinegar
Tablespoon Soy sauce
For Serving As per Taste
Chilly Vinegar
Black Pepper powder
Salt to taste
Tomato Ketchup

In a large sauce pan heat the oil, add onion sauté on high for a minute, add grated ginger, when the ginger is fragrant then add carrots. Sauté on medium high for a minute, add cauliflower, reduce the flame to sim, add little salt, just enough for these vegetables, cover and cook for about 2 minutes, as carrots and cauliflower need a little extra time to cook. 
Now add cabbage, spring onion, sweet corn , coloured bell peppers,  apple cider vinegar, soy sauce and water. Just bring it to rolling boil switch off the flame, that 's done. Want to retain the color and the crunch of the vegetables hence one rolling boil, is all I give. 
Serve this in soup bowls, garnished with coriander leaves.  Let each one add the seasoning to their choice and according to taste. 
Eat and drink this soup hot with a spoon, so that you enjoy the flavours and crunch of the veggies. 

Labels : Soup, Mixed Vegetable, Vegetarian, Vegan, Gluten free, Healthy, Appetizer, Soup Swappers. Chilly Vinegar, Soy Sauce, Apple Cider Vinegar
April of Home Sweet Homestead: New Potato and Leek Soup
Wendy of A Day in the Life on the Farm: Spring VegetableSoup
Karen of Karen's Kitchen Stories: Cannellini and Fennel Soupwith Tomatoes and Kale
Sue of Palatable Pastime: Creamy Spinach and Artichoke Soup
Sid of Sid’s Sea Palm Cooking: Aspargessuppe (Danish-styleasparagus soup)
Sneha of Sneha’s Recipe: Mix Veg Clear Soup
Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Chesapeake Asparagus & Shrimp Soup
Camilla of Culinary Adventures with Camilla: Salmorejo deConejo

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Vegan Garlicky Roasted Asparagus And Potatoes#Fantasticalfood

This is a vegan, soy-free, gluten-free, nut-free recipe that take few minutes to put together.

The potatoes  and the asparagus are  all juicy and crispy. 
 The potatoes crunchy on the outside and  just melt in your mouth.  A perfect brunch or dinner.  

Serves: 1

12 - 15 New Baby Potatoes - halved
150 Grams Asparagus
5 Cloves Garlic - minced
1/2 tsp Paprika powder
1 tbsp rosemary (finely chopped. Sub with sage, or, if using dry herbs, use 2 tsp)
Dash  Black pepper  powder
1/2 Teaspoon Salt or to taste
1 Tablespoon Extra Virgin Olive Oil

Preheat the oven to 200 degrees C. 
In a  plastic bag, mix together the olive oil, red pepper flakes, herbs, black pepper, salt and garlic. Toss  the potatoes in shaking it until the herbs have coated the potatoes. Spread in a single layer on a baking tray . Bake for 20 minutes. 

In the same plastic bag toss the asparagus. Keep this aside till the potatoes are done. 
After 10 minutes take the baking tray out and shake it. Place it back into the oven till done.   

When the potatoes are done take the baking tray from the oven, toss in the asparagus along with the remaining marinade  and give the potatoes a stir with the spatula. Place the baking tray back in the oven and bake another 10 minutes or until asparagus is lightly golden-brown. 
Serve warm.
Labels : Vegetables, Vegetarian, Roasted, Baked, Baby Potatoes, Asparagus, Garlic, Vegan, Gluten free, Nut Free, Soy Free, Brunch, Dinner, Fantastical Food Fight
Inlinkz Link Party

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Dahiwale Aloo ki Sabzi

Dahiwale aloo is nothing but potatoes in yogurt gravy.  This  is a very creamy and flavorful gravy.  Its quick easy and tastes delicious.
For the  Aloo 

10 - 12    Peeled Baby Potatoes
Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Onion seeds 
1/2 Teaspoon Fennel seeds
1/4 Teaspoon Asafoetida
2 Bay leaves
3 Cloves
1 Stick Cinnamon
A Sprig Curry leaves
1 Green Chilly - slit
2 Teaspoon Red chilly powder
1 1/2 Teaspoons Coriander Cumin powder
Teaspoon Turmeric powder
1 Cup Yogurt - whisked
2 Tablespoons Ghee
Salt to taste
For The Garnish

2 to 3 Tablespoons Coriander leaves - chopped

Heat the ghee in a kadai/pan,  add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
Add the potatoes, chilli powder, coriander-cumin powder, turmeric powder, salt and sauté till the masala coats the potatoes evenly. 

Add ½ cup of water and bring to a boil.
Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
Garnish with the coriander. Serve hot as a side dish or have as a main course meal with rotis, naan or paratha.
My Notes

As this gravy cools, potato will absorb some of it, so serve hot. If serving later then add a little more water and make a thin gravy. By the time you reheat/serve, you will still have some gravy left.
Labels : Baby Potatoes, Vegetarian, Yogurt, Main course, Side Dish, Gluten free, Vrat, Jain food, No Onion No Garlic

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Potato Hearts#Foodieextravaganza

Today is  event day for Foodie Extravaganza  our  Host is Anne Lawton. Since February 8th is National Potato lovers day  she asked us to share our favorite  recipe. Thank you Anne for hosting this month's event.

These potato hearts are pan fried. Made these as starter for girls who came home to practice for the Mehendi dance. 

6 Large Potatoes
1/4 Cup Olive oil
1 Teaspoon Salt
1 Teaspoon freshly ground pepper
1 Teaspoon Mixed Herbs
½ Teaspoon Paprika powder
Juice of Half a Lemon


Fill a pot with about 2 liters of water, add a tablespoon salt, bring to boil, then reduce heat to gentle simmer.
In the meantime peel potatoes, slice them, into 1/4 inch thick slices, then take a small metal cookie cutter and cut into hearts,  and keep aside. 
Cut out as many hearts as you can. 
Cook potatoes in simmering water for just 2 minutes, drain potatoes and let them cool slightly  and  coat them in oil.
Combine all the ingredients for the marinade, coat the potatoes, let it sit for 10 minutes.

Then heat a non stick pan  and pan fry them till golden on both sides. 
Serve hot.  These are really yum and  do not require any dipping sauce.  Potato Hearts will vanish as they are being served, be sure of that.
Labels: Foodie Extravaganza Party, Potato, Potato Hearts,  Starters, Side Dish, Pan Fried,  Vegan, Gluten free

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
See all the other recipes for today's Foodie Extravaganza
Air Fried Potato Chips by A Day in the Life on the Farm
Baked Rosti with Spiralized Potatoes by Karen's Kitchen Stories
Colcannon Potatoes by Simply Inspired Meals
Creamy Cheeseburger & Veggie Hot Dish by Faith, Hope Love, & Luck Survive Despite a Whiskered Accomplice
Healthy Twice Baked Potatoes by Simple and Savory
Jansson's Frestelse - Creamy Anchovy Potato Bake by Food Lust People Love
Krumplileves (Hungarian Potato Soup) by Tara's Multicultural Table
Potato Hearts by Sneha's Recipe
Sausage Stuffed Red Potatoes by Jolene's Recipe Journal
Schwabischer Kartoffelsalat (German Potato Salad) by Culinary Adventures with Camilla
Scottish Macaroon Bars by Pandemonium Noshery
Wet Breakfast Burrito by Palatable Pastime
Waffled Hash Browns by Reviews, Chews & How-Tos

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Oats & Honey Porridge#Improv

Another quick and healthy breakfast. I make this for breakfast so often and sometime add fresh fruits too. 
Serves 2

1 Cup Oats

1½ Cup Water
1½ Cup Milk

2 Tablespoons Honey
Handful chopped nuts and fruits (Dates, Almonds,Cashew nuts, Walnuts and Raisins)
1 Teaspoon Chia Seeds


In a saucepan , combine water and  milk,  bring to boil on  medium low flame
then add the oats and give it a quick stir,
Now add the honey and  chia seeds mix in well, keep stirring for 3 - 4 minutes  or till the porridge thickens a little.
Keep stirring in so that it is not burnt at the bottom.
When the oats is  cooked, turn off flame and transfer the contents to a serving bowl,
 Drizzle a little honey
The porridge will further thicken as it starts to cool , so adjust your water and milk quantities accordingly.
Here is the goodness of fruits
Sprinkle all the chopped nuts and fruits on top.  
Enjoy  this healthy breakfast!!
My Notes
Can use any type of oats.
Feel free to add or skip the nuts.
Vegans or lactose intolerant people can use  almond milk,  soy milk or coconut milk instead.

Sending this Improv Cooking Challenge, hosted by Nichole Little, theme for month is " Oats & Honey".
Labels : Oats, Honey, Breakfast, Healthy, Improv Cooking Challenge, Sugar Free, Diabetic Friendly, Vegan, Gluten Free

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