Sago and potato cakes (sabu dana vada)

This is a really simple recipe that can be used as a snack or appetiser or make them small and serve them as canapes.

Essentially, you need to use equal quantities of soaked sago (tapioca) and mashed potatoes and spices and flavourings of your choice.

To make 15-16 medium sized patties, I used the following:

1 cup of sago, soaked for a minimum of 2 hours
6 medium sized potatoes, boiled and mashed
1 teaspoon of grated ginger
1 green chili finely chopped
4-5 tablespoons of chopped coriander
1 teaspoon of cumin powder
Salt and chili powder to taste
Oil to fry

Drain the soaked sago in a colander to get rid of the excess moisture and add to a mixing bowl along with the boiled and mashed potatoes. I mix the two together and keep some aside at this point to make little patties for my baby. To the rest of the mixture I add the remainder of the ingredients. The base is very versatile, so you can add other herbs and spices if you prefer. Chives, spring onions, garlic etc. work very well as well.

Mix well and shape into medium sized patties. You can deep fry them if you prefer, but I just pan fry them in a non stick pan. I use a small quantity of rice bran oil, and cook both sides on a low heat first, pressing down on the patties with a spatula to ensure good even contact. I then increase the heat towards the end which results in a really crisp outside and soft interior. Serve hot with tamarind chutney or mint chutney or even tomato ketchup or barbeque sauce. You can also use them as fillings for wraps.

Gluten free flat bread with fenugreek

This flat bread is inspired by the Thepla, which is a flavoured flat bread in Gujarati cuisine. It is traditionally made with bajra (millet flour) and methi (fenugreek leaves) and the dough is brought together with yoghurt and milk. My version is dairy free and to make it you will need the following:

1 cup of millet flour (bajra/bajri)
1/2 cup of chopped methi (fenugreek either fresh or frozen)
1/2 cup of warm water
1 tablespoon of sugar
2 tablespoons of oil
1 clove of garlic finely chopped
2 spring onions finely chopped
1/2 teaspoon of salt
1 green chilli finely chopped

I have used fresh methi from my garden but you can also use frozen methi (you will need to reduce the quantity of water used). Pick the methi leaves and finely chop them along with the spring onion, chilli and garlic.

In a mixing bowl add the millet flour and salt and mix. Add the methi and other chopped ingredients. Mix the sugar in half a cup of warm water and use it to bring together the dough adding the water gradually until you get he right cinsistency. You might think it a bit odd to add sugar to a savoury bread, but it is definitely required (especially as we are not using yoghurt) as both the fenugreek leaves and millet flour have bitter undertones and the sugar helps balance it. Knead the dough briefly and shape into small balls.  Roll out each dough ball into a circular shape on a flat surface with a rolling pin. You can dust the rolling surface with the millet flour to stop the bread from sticking. Cook on a hot tava or fry pan adding a little oil while cooking each side.

Enjoy warm with dal or dry curry or on its own with a pickle or chutney of your choice.

Allergen free vegan brownies

I have tried to avoid all of the common allergens from these brownies. This recipe has been made with millet meal (which is a gluten free grain flour that has a slightly bitter undertone) but chick pea flour or brown or white rice flour works equally well. I make a small batch for myself as otherwise I end up eating it all - the ingredients below will make 8 medium sized brownie squares which will easily keep for 2-3 days in an air tight container.

You will need the following:

1/2 cup of gluten free flour (millet/ rice/chick pea flour or shop bought gluten free all purpose flour)
1/2 cup of soft brown sugar
1/4 of pure cacao powder
2 heaped teaspoons of egg replacer powder
1/4 rice bran oil
1/4 cup rice milk
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of vanilla extract

Method

Mix all the dry ingredients in a bowl (including the egg replacer powder). In another large bowl mix the oil, rice milk and vanilla extract and then gradually add the dry ingredients. Mix well and transfer into a small baking tray/ foil container. I often use a lined loaf tin -  this allows the brownies to rise a bit but they do sink when cool.

Place in a pre heated oven (175C) for 18-20 minutes. Cool in the oven for about 10 minutes and cut into squares while still warm. Dust with icing sugar or cacao powder and enjoy with a cup of coffee or as a desert with berries and vegan custard or chocolate sauce.

Quick and easy minestrone soup

As soon as there is a nip in the air, I start making soups for our evening meal at least 1-2 times per week. This version of the minestrone soup is one of my favourites as it is really quick and simple to prepare and is also healthy and delicious.

To serve 4, you will need the following:

1 litre of stock (I have used a good quality shop bought vegetable stock with no preservatives or additives, but you can make your own or use chicken stock if you prefer)
1 bottle (720 ml) of passata (Italian tomato puree, which is a bit runny, you can choose to use can tomatoes, or fresh, but will need to increase the cooking time)
1 cup of rice pasta
1 can of beans/ chick peas
assortment of vegetable ( about 2 cups)
3 cloves of garlic
Small bunch of basil and chives
Salt and pepper to taste
1 tablespoon of olive oil

Method

This is more of an assembly job than cooking, and that is why it is so quick to make. I start with 1 tablespoon of oilve oil in a large saucepan, to which I add the finely chopped or minced garlic cloves. Fry for 30 seconds and add the vegetables (I used 2 carrots, 1 green and 1 yellow capsicum). Fry the vegetables in the oil for 2 minutes and then add the stock and passata. Bring the mixture to the boil and add the pasta. Once the pasta is nearly done, add the can of drained and rinsed beans of your choice. I used chick peas. Simmer, until the pasta is cooked. Season with salt and pepper and add the fresh herbs.

Ladle into large bowls, sprinkle over some more herbs and drizzle with olive oil and enjoy a hearty meal.

Chana ki dal

Dal chawal (lentils and rice) are the corner stone of Indian cuisine, and for me they are not only comfort food but a life saver as in my house they do double duty as both baby and adult food.

Ingredients (serves 4-5)

(For the dal)

2 cups of channa dal (washed and soaked for at least 30 minutes)

1onion

4 large cloves of garlic

1 inch pice of ginger

8 cups of water

1/2 teaspoon of salt

1/2 teaspoon of turmeric

(For the tarka)

1 onion

1 teaspoon of garam masala powder

Salt and chilli powder to taste

2 tablespoons of oil

Chopped corriander for garnish

Method

In a large saucepan or pressure cooker (if you have one) add the channa dal, along with the chopped onion, ginger, garlic, salt and turmeric powder with the water. Cook on a high heat, until the pressure cooker reaches full pressure of the contents of the saucepan come to a boil. reduce the heat and continue cooking for a further 3 whistles or until the dal is cooked through.

At this point, I set aside some dal for my little one, and blend it with some plain rice for a nutritious protein packed meal. 

For the adult version, I prepare the tarka by heating some oil in a fry pan and adding a chopped onion. Fry the onion on high heat, stirring occasionally to stop it from burning. The idea is to fry and brown the onion. Once the onion is golden brown, add the salt, chilli powder and garam masala. Turn off the heat and add the tarka to the cooked lentils. Add chopped coriander and serve hot with rice or flat bread and a simple salad of chopped onion, cucumber and tomato seasoned with salt and lime juice.

Sweet and sour chicken

Sweet and sour chicken is a chinese takeaway staple, but generally it is greasy, laden with msg, loads of corn flour and who knows what else. My version is a healthier, lighter and delicious version.

The ingredients below will serve 4-5.

Ingredients

600 gms of chicken thigh fillets cut into strips

2 spanish onions sliced

1 green capsicum sliced

1 yellow capsicum sliced

4 small to medium carrots sliced

1 cup of fresh pineapple or 1 small can of pineapple 

6 cloves of garlic minced

Small piece of ginger finely chopped or grated

2 red chilies finely chopped

Juice of 1 orange

Juice of 1 lemon

3 heaped tablespoons of tomato paste

2 tablespoons of black strap molasses

1 tablespoon of raw/ brown sugar

2 tablespoons of apple cider vinegar (or any other vinegar of your choice)

3 tablespoons of potato flour

3 tablespoons of oil

salt, chilli powder and pepper to taste

Method

Add the chicken strips in a mixing bowl and cover with the three tablespoons of potato flour. I also season the potato flour with a little salt. Once all the chicken strips are coated well, heat a non stick fry pan and add two table spoons of oil. Pan fry the chicken on high heat, cooking both sides, we are not after a lot of colour here. The idea is to seal the chicken and the potato flour helps to crisp it and then also thickens the sauce when added to the vegetable mix. Pan fry all the chicken in small batches ensuring that you never crowd the frying pan.

Once all the chicken has been pan fried, place it on kitchen towel and set aside for later.

In a wok or the same fry pan if it is big enough, add 1 tablespoon of oil. I always start with the carrots first as I like them a bit more cooked than the remaining vegetables, but you can choose to start with the other vegetables or with the ginger, garlic, chilli and onions.

Once, you have given the carrots a 3-5 minute head start, add the other vegetables (reserving the pineapple), stir fry on a high heat stirring occasionally to ensure the vegetables do not burn.

In a small mixing bowl, mix the tomato paste, molasses, vinegar, sugar, salt, chilli powder and pepper with 150 ml of water. Taste, to ensure the sauce is well balanced, if you need to add more of anything adjust it to your liking, though remember the orange and lemon juice are yet to be added. Once the vegetables have softened add the sauce and mix, add the chicken strips and pineapple chunks and ensure they are well coated. Next add the orange juice and simmer the sauce until it thickens and has the right consistency. Take off the heat and add the lemon juice and coriander. Serve immediately as the chicken will go soggy the longer it sits in the sauce.

I choose to serve it with plain rice.

Zucchini and carrot fritters

I made these fritters yesterday as I thought they would make a good snack for the entire family, my toddler included. Though the word fritter may be a misnomer as I did not deep fry them, rather just cooked them in a non stick pan similar to how one would make pikelets... So I guess it is a cross between a pikelet and fritter though much healthier.

I used one zucchini and one carrot finely grated, along with two heaped serving spoons of chick pea flour and one level serving spoon of rice flour. I also added two teaspoons of olive oil,  a pinch of turmeric and about half a teaspoon of salt. I did not add any other spices as I wanted my baby to eat these as well. But if you are only cooking these for adults, you can also add other things like cumin, green chilies or red chilli powder, grated ginger, minced garlic and finely chopped coriander.

Mix with a about half a cup of water, adding the water slowly to ensure you get the right consistency - it should be a thick batter. Allow to stand for 10 minutes

To cook, heat a non stick frying pan, and drop about a table spoon of the batter to make the fritters/ pikelets. I made small ones, so was able to fit about 7-8  in each batch, but you can make big ones if you prefer. Once little holes appear in the batter( similar to when you make pancakes) turn the pikelets and cook the other side, pressing down with the back of a spatula to ensure good contact and that the fritters are cooked through.

Eat warm, and to spice up ( if you made the baby proof version) you can use condiments of your choice, we elected for hot sauce :)

Gluten free, vegan almond cake

I made this cake over the weekend as my husband and I were entertaining a vegan acquaintance who is also allergic to wheat.  Given that I have been doing plenty of allergen free cooking, I was not perturbed with the prospect of entertaining someone with dietary restrictions. However, this cake was more of an experiment than general as I had run out of the egg replacer powder ( I used the last of it for my vegan custard) and thus ended up using vinegar and soda water instead, an old method which I have used in the past to make eggless cakes, and the results speak for themselves.

Ingredients
1 cup chick pea flour
1 cup almond meal
1 cup caster sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of apple cider vinegar
1 cup of soda water
4 tablespoons of oil
1 teaspoon of vanilla extract

Method
Line the base and sides of a 20 cm round baking tin and place on a baking tray. Pre heat fan forced oven to 180 degree Celsius .

In a mixing bowl mix together all the dry ingredients. Add the wet ingredients, stir to incorporate and place in the cake tin. Bake for 40 minutes. Allow the cake to cool in the oven for a further 10 minutes.  Remove from the oven and allow to cool in the tin for a further 20 minutes before removing the cake.

I prefer to decorate my cakes with fruit, rather than ice them and in this instance have used in season plums. I also served it with a vegan custard which I made with almond milk, sugar, egg replacer powder, vanilla and a pinch of saffron.

Gluten free, vegan almond meal cookies

Ingredients
1/4 cup chick pea flour
1/4 cup almond meal
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 heaped teaspoon of egg replacer powder
2 tablespoons of  vegetable oil ( I have used rice bran oil)
1 tablespoon of almond milk
Few drops of vanilla extract

Mix all the dry ingredients well with a spatula in a mixing bowl. Add the oil, vanilla and almond milk and bring together into a soft dough. Place little balls of the dough onto a lined baking tray and bake in a preheated oven ( 175 degree Celsius) fan forced oven for 18-20 minutes. Allow to cool, before removing them from the tray.

If you can avoid the temptation, these cookies will keep in an air tight container for 4-5 days.

Fragrant cumin rice (Zeera pulao)

Plain old rice can easily be enhanced by adding a few aromatic spices. Cumin rice is a great option if you are entertaining and want to serve something other than plain rice, without going to the hassle of chopping ingredients for a pulao. Plus, it goes well with almost all Indian curries as it has complementary ingredients and does not detract from the accompanying curries.

My preferred method of cooking rice for a pulao is a little different as I prefer to remove the starch and hence cook it like pasta. However if you prefer you can also use the absorption method.

I use good quality basmati rice for pulao as the grains are long and provide a good result.

Ingredients
2 cups of  washed and soaked basmati rice
2 teaspoons of salt
2 tablespoons of oil
2 teaspoons of black cumin seeds ( shah zeera)
4 green cardamom
2 black cardamom
1/2 teaspoon of mace
2 bay leaves
2 cloves
4-5 black pepper corns
Medium piece of cinnamon bark
Water

All the spices mentioned impart their own distinct flavour, but if you are missing a few, you can still make the rice. In fact, in many households it is made simply with the brown cumin seeds.

In a large saucepan bring about 1.5 litres of water to the boil. Add 2 teaspoons of salt and the washed and soaked rice. Cook until the rice is almost done and then drain in a colander and wash with cold tap water. Set aside. Return the now empty saucepan back to the heat and add the oil and all the spices except the cumin seeds. Once the oil is hot add the cumin seeds. Cook for a minute and add the cooked rice, stir gently to coat the rice with the oil and spices, taking care not to break the rice grains. Cover and cook on a low heat for 15-20 minutes. If you have a diffuser, place it under the saucepan to avoid direct heat. You can also use a large fry pan or tava to place under the saucepan. This protects the bottom of the rice from overlooking.

If using the absorption method, skip the step of cooking the rice first. Add the oil and spices to the saucepan, followed by the washed rice, stir to coat the grains in the oil and spices, add 5 cups of water and bring to the boil on a high heat. Cover, reduce the heat and cook for a further 15 minutes.

Serve hot with your favourite curry...

lobhiya, black eyed bean curry

One of my favourite bean curries is lobhiya, made with black eyed beans. Since it is traditionally served with rice, it makes a perfect meal while I am on my elimination diet. It is also a great gluten free, vegan meal option.

You will need, two cups of black eyed beans. Wash the beans and soak them (overnight if possible as  it helps break down flatulence causing compounds).

2 onions

I inch piece of ginger

1 green chilli

7 cloves of garlic

1 teaspoon of  Kasoorie methi ( dried fenugreek leaves) if available

1/2 can of diced tomatoes

Salt

Chilli powder

Turmeric

Garam masala powder

Oil

2 bay leaves

3 cloves

4-5 black peppercorns

1 black cardamom

1, 2 inch piece of cinnamon bark
Water

In a pressure cooker or large heavy based saucepan, add the oil along with the whole spices. Finely chop or process the onion, ginger, garlic and chilli and add to the oil. Cook on a medium heat until the mixture reduces and turns brown. Add the diced tomatoes, followed by salt, turmeric, chilli powder, garam masala and fenugreek leaves. Cook for five minutes. Rinse the soaked beans and add to the pan. Stir well to ensure the beans are well coated. Add five cups of water. If using a pressure cooker, close the lid, turn up the heat and wait for it to whistle/ come to pressure. Turn down the heat and cook for a further 3 whistles and allow the pressure to dissipate. If using a saucepan, bring the curry to a boil, reduce heat and simmer covered until the beans are tender and the desied consistency is achieved. You may need to add extra water. Add some chopped coriander and serve with Rice or flat bread.

Super easy gluten free, vegan choc-hazelnut cookies

Baking was something I really missed when I first started my elimination diet. I have a sweet tooth and find baking very rewarding, so it is no surprise that I found alternatives to make allergen free baking possible. As they say, necessity is the mother of all invention and last year for Christmas, I wanted to make an allergen free plum pudding...to further complicate things my oven was only working on the grill setting, so I experimented with making a steam pudding with chick pea flour as it is used in Indian cuisine for both sweet and savoury preparations and lends well to steaming. Lo and behold, it turned out pretty good, in fact, few of my friends who tried it did not even realise that it was allergen free and made out of chick pea flour. Since then besan or chick pea flour has become my new best friend in the kitchen, and I have used it to make sauces, cakes, cookies, pancakes, flat breads etc... There is so much to share and so little time...but I will get there one recipe at a time :)

I have now introduced nuts into my diet and the combination of chick pea flour with almond meal results in some very scrumptious sweet treats ( at least that's how they taste to me - having been deprived of my regular sweet treats for months, it is possible that anything resembling a cake or cookie would taste divine to me... So if you are in the same boat and craving a sweet treat or want to prepare something special for a friend or loved one who has a food intolerance, give the following choc-hazelnut cookie recipe a go and make their day!

To make 14-15 small cookies, you will need the following:

1/4 cup besan/ chick pea flour
1/4 cup almond meal
1/4 cup caster or superfine sugar
2 teaspoon pure cocoa powder
2 1/2 tablespoons oil ( I have used rice bran oil)
1 tablespoon almond milk
1/2 teaspoon gluten free baking powder
1/2  teaspoon baking soda
2 level teaspoons of egg replacer powder
Handful of hazelnuts
Few drops of vanilla extract

Mix together all the dry ingredients. Chop the hazelnuts and add them to the dry ingredients. Add the vanilla extract, oil and almond milk and bring the mixture together with a spatula.
Line a baking tray with parchment paper and spoon out small quantities of the cookie dough leaving enough gap to allow the cookies to spread when baking.  I use a teaspoon as a measure to ensure all the cookies are the same size. Place in a preheated 175 C fan forced oven and bake for 18- 20 minutes.

Enjoy!!!

Aloo baigan, spicy potatoes and eggplant

Brinjal, egg plant, aubergine... Call it what you may, I love them all and a very simple but delicious Indian 'sabji' or dry curry made with potatoes and eggplant is one of my favourites.

Once special ingredient that makes this dish is amchur, it is powdered green mangoes, which provide the dish a tangy flavour and transforms it from the mundane to finger licking delicious. Amchur powder can be found in Indian grocery stores. I would recommend refraining from making this dish until you have managed to secure some, as the results without it are completely different.

You will also need
Eggplant
Potatoes
Onion
Salt
Turmeric
Chilli power
Oil

The quantities of the ingredients used will depend on the size of the egg plant. I have used a large eggplant, about 10 medium sized potatoes and two large onions. I also use mustard oil ( also available at the Indian grocers) for its distinct flavour but any vegetable oil can be used.

Cut the potatoes, eggplant and onion into equal sized cubes (I halve the onions and potatoes and then cut each half into quarters and then cut the eggplant to match). Heat 2-3 tablespoons of oil in a wok or large frypan/ skillet. If using mustard oil, get it really hot, to the point where it is just beginning to smoke, add the cubed potatoes and stir to ensure the potatoes are well coated with the oil. Cook on a high heat, turning occasionally for 2-3 minutes, add the eggplant and follow the same process. Once the edges of the eggplant and potatoes cubes have some colour, add the onions, and mix well. Lower the heat and cook covered for 10 minutes. Add 1/2 teaspoon of turmeric and chilli powder and salt to taste. Mix well and cover. Cook for a further 10-15 minutes or unit the potatoes are cooked through. Increase the heat and add 2 teaspoons of the amchur powder. Mix well but gently to avoid breaking the eggplant pieces.

Serve hot  - it is best enjoyed with flat bread, for gluten free options, I use ready made corn tortillas or make flat bread out of chick pea flour or millet.