Some of my go to Gluten Free and Casein Free recipes:
Cassava Roti / Tortilla:
Otto’s cassava flour and use the recipe at the back to the dot.
1 cup of cassava flour.
1 tsp salt.
1 cup very hot water.
1 tsp oil.
Parchment paper.
Add the oil and salt to the flour. Gently pour the hot water in. It will almost cook the flour. Use a spoon to mix. Add just enough hot water and mix with the spoon.
Mix well. Make small balls and take two sheets of parchment paper. Roll the dough keeping it in between the parchment papers. Cook it on a cast iron pan until both sides are cooked or until it puffs up.
Apply ghee on top once cooked and while still hot , to make it smell more like Roti.
Ice-cream :
coconut milk – 1 cup
vanilla extract – 1/4 tsp
cashews – 8
Honey – as needed
Soak cashews in water for 2-3 hours. Blend all the ingredients together.
I do not have an ice-cream churner. So I froze the blended mix and took it out and blended it and got it back into the freezer. Repeat this step once or twice to get a creamy ice-cream.
Use fruit toppings, nuts, Enjoy life chocolate chips for toppings.
PF Chang’s Lettuce wraps with an Indian twist:
1 romaine or butter lettuce.
1 pound ground chicken.
2 tsp coriander powder.
1 tsp cumin powder.
1 tsp ginger paste.
1 tsp garlic paste.
1 tbsp oil.
1 cup finely chopped onion.
1/2 cup finely chopped tomatoes.
1/2 cup finely chopped bell pepper.
1 tsp pepper powder.
1 tsp red chili powder.
1 tsp ground cinnamon.
1/2 tsp ground cloves.
1/2 tsp ground cardamom.
Mayonnaise – recipe below.
Salt to taste.
Add oil to the pan. Once its hot add the finely chopped onions. Once soft add the ginger garlic paste and sauté well. Add the tomatoes and sauté well. once its soft add all the powders. Add salt and chicken to the mix and stir well. once chicken is cooked add the chopped bell peppers and remove from heat. Mix well.
Take a leaf of lettuce. Stuff the cooked chicken on top. Add some Mayonnaise and enjoy.
Chicken Biriyani / Pulao:
1 pound chicken thighs cut into small pieces.
1 cup basmati rice.
3 tsp ginger and garlic paste.
1/2 cup mint finely chopped.
1/2 cup cilantro finely chopped.
1 onion thin sliced.
1 tomato finely chopped.
2 tsp cilantro powder.
1 tsp cumin powder.
Masala powder – (grind 2 inch pieces of cinnamon, 8 cloves, 1 tsp fennel and 4 cardamom into powder)
10 whole cashews sautéed in ghee.
2 tbsp ghee.
Add the ghee to a hot pan. Sauté the sliced onion in ghee till it becomes brown and crispy. Add the ginger and garlic paste and sauté well. Add the tomatoes and all the spice mixtures. Add in the chicken and rice. Add 1.5 cups of water and salt. Pressure cook for 20 mins. Add cilantro, cashews and mint on top to garnish.
Birthday cakes:
Chocolate almond flour cake.
We do not do much of cakes, muffins, cookies or desserts. The kids have them very occasionally. I bake their birthday cakes. Its more work but much cleaner compared to any custom-made GFDF cake elsewhere. Here is one recipe which my kids loved that I made for the last birthday.
2 cups almond flour.
1 ripe banana.
1/4 cup cocoa powder.
3 eggs.
3/4 cup maple syrup or coconut sugar.
1 tsp vanilla extract.
Beat the eggs first. Add in the almond flour, cocoa powder and the maple syrup. Mix well. Blend the bananas and add to this mix. Add vanilla extract. Bake it at 350 degrees for 25 mins or until toothpick comes clean.
For icing melt the enjoy life chocolate chips and pour it over the cake. A very easy ganache.
I used the scrapped cake bits to make some balls. Dipped those in melted chocolate and froze them. Also made some chocolate dipped strawberries. Used these 2 on the cake to decorate it.
Turkey meatballs:
1 pound ground turkey.
1 beetroot shredded.
1 zucchini shredded.
salt to taste.
Italian herb seasoning mix from Spicely organics.
1 tbsp oil.
1 tbsp cassava flour or starch.
Mix all the ingredients together. Make small meat balls and air fry at 400 degrees for 20 mins. Easy meatballs with crispy outer layer. My kids love this of all the meat recipes.
Lentil Crepes:
soak 1/4 cup Toor dhal ,
1/4 cup mung dhal,
1/4 cup urad dhal.
Blend with salt, 1 tsp cumin seeds and 1 dried red chili and water as needed.
Make crepes on cast iron pan and drizzle with little oil. Crispy crepes are one of my kids favorite. I also add a beetroot roughly chopped to blend to get pink crepes or sometimes moringa leaves ( 1/2 cup) to get green crepes.
Chipotle bowl with quinoa instead of rice:
1/2 cup cooked black beans.
1/2 cup cooked quinoa (add 1 tsp lime and salt and 2 tbsp cilantro while cooking the quinoa).
1 avocado cut into small cubes.
1/2 onion and 1/2 tomato cut into small cubes.
Salt to taste.
2 tsp lime juice.
2 boneless chicken thighs.
2 tsp oil.
Organic taco seasoning mix – Spicely organics.
Organic chili ancho ground – Spicely organics.
1/2 onion roughly chopped.
1/2 bell pepper roughly chopped.
Mix the seasoning mixes and salt, oil and lime juice into a paste. Apply it on the chicken thighs. Bake it for 30 mins at 350 degrees and broil for 2 mins. Cut the cooked chicken into cubes.
Sauté the onion and bell pepper in a cast iron pan with a tsp of oil. They should not be fully cooked. Leave them half cooked and crispy.
Mix all the other ingredients listed above together. Add the chicken cubes and the sautéed onion and bell pepper.
Add the avocado sauce on top (recipe below).
Avocado sauce:
Add 2 peeled avocados, juice from 1 lime, 2 tbsp cilantro, salt to taste, some pepper powder and blend. You can also add some dairy free coconut yoghurt before blending.
Mayonnaise:
A super easy clean recipe to make at home in 2 minutes.
Lime juice – 1 tsp
salt – to taste
egg – 1
avocado oil – 3/4 cup (do not substitute any other oil. Either its not clean or does not taste good in mayonnaise)
garlic – 1 pod
add everything except the oil to a narrow jar (very important. the head of the immersion blender should fit right into the jar. It shouldn’t be too wide). Now pour in the oil at last and blend with an immersion blender moving it up and down the jar. Mayo is ready in less than 2 minutes.
To make ranch from it – add 2 tsp of apple cider vinegar, some oregano and parsley seasoning and mix.
CHUTNEY RECIPES:
Coconut chutney:
1/2 cup of frozen fresh coconut,
1 green chili,
1 tbsp cashews,
1/2 inch ginger,
1 pod garlic,
salt to taste,
1 sprig curry leaves.
Blend all together.
Excellent dip for lentil crepes/ dosas.
Mint and Cilantro chutney:
1/2 cup mint
1 cup cilantro
1/2 cup of shredded coconut.
salt to taste.
1 tsp Channa dhal.
1 tsp urad dhal.
1 tsp oil.
2 Thai green chilis.
Add oil to the pan. Sauté Channa dhal and urad dhal. Add mint and cilantro. And chilis and salt. Sauté well until cooked. Add coconut and turn of the flame. Give it a good stir couple of times and the coconut will get cooked. Blend the mixture once cooled.
Tomato chutney:
2 ripe tomatoes roughly chopped.
1/2 an onion roughly chopped.
2 pods of garlic.
2 green Thai chilis
1/2 cup of coconut.
salt to taste.
1 tsp Channa dhal.
1 tsp urad dhal.
1 tsp oil.
2 sprigs curry leaves.
Add oil to the pan. Sauté Channa dhal and urad dhal. Add tomatoes, onions and curry leaves. And chilis, garlic pods and salt. Sauté well until cooked. Add coconut and turn of the flame. Give a good stir couple of times and coconuts will get cooked. Blend the mixture once cooled.