Sara Dhanani

Posts Tagged ‘gluten free’


Aloo Cholaay ki Chaat 

In Appetizers, Favorite Recipes, Vegetarian on April 26, 2015 at 12:31 pm

Chaat! With all its delicious spicy, tangy condiments is full of fresh flavors which explode in your mouth! The skies are heavy with clouds in Phoenix today with spring showers in the air which make it a perfect day to enjoy this Pakistani street food with a hot cup of tea. 

This is also a gluten free recipe. 

  
Ingredients:

3 cartons of garbanzo beans

1/4 cup red lentils

One teaspoon soonht ( ginger powder)

One teaspoon red chilli powder

One teaspoon cumin powder

pinch of kala namak

One teaspoon sugar

salt per taste

4 boiled potato – cubed

Imli chutney:
1 cup imli soaked in water overnight
1/2 tsp soonth
1/2 tablespoon red chilli powder
1 tbsp ground cumin

1 tbsp sugar or a little more if needed

Dahi chutney:

1 cup yogurt 

1/2 tsp red chilli powder

1 tsp cumin powder

2 tablespoons sugar

Method:

Wash the red lentils, disposing of the water. Fill a saucepan with 1 cup of water and add washed lentils. Cook on medium heat till cooked through and completely soft.  Then add drained garbanzo beans along with the boiled cubed potato. Add the cumin and chili powders, soonth, kala namak, salt, sugar and cool till it’s all combined.

Imli chutney:

Cook the soaked imli in its water until the pulp has disintegrated. Add sugar, chili powder, cumin powder, soonth and cook till it has the desired consistency. strain the paste using cheese clothe or a strainer and keep the chutney aside.

Dahi chutney: 

Add sugar, chili powder and cumin powder to the yogurt, beat well and chill before using.
For assembling, in a bowl, add cholay, top with chopped onion, tomato, cilantro, imli and Dahi chutney. Slims are optional! 

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Almond Pear Teacake

In Breakfast/Brunch, Cakes, Dessert on September 23, 2014 at 11:08 am

An entire tea party could be planned around this gorgeous cake which is gluten free with no added fats. I stumbled upon this recipe as we were out of butter in our home ( shame on me!) but my little laia wanted to bake.

And I am so glad I tried it out with a few modifications. It’s a truly glorious recipe and next time I will cut down the sugar even more as it was a rich sweet for me ( but oh so perfect with a hot, hot cup of chai!).

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I halved the recipe and below are the measurements I used to make a 8x 2.5 inch cake.

Ingredients:

2 ripe pears (such as bosc pears)
3/4 cup of granulated sugar + 2 tablespoons
1 tablespoon freshly squeezed lemon juice
1 1/2 and 1/8 cups finely ground blanched almond meal
4 large eggs
2 teaspoons pure vanilla extract
2 tablespoons brown sugar or honey
½ cup sliced almonds

Directions:

Pre-heat oven to 350. Prepare a 8 x 3 inch springform pan by lining with butter and parchment paper.

Peel and core both the pears, slicing one into thin slices as this will go on top of the cake, and chopping the other pear. On the stovestop, cook the chopped pear with lemon juice and 2 tablespoons of sugar until it is soft and mushy which may take 7-10 minutes. Coarsely mash it with a fork and put it aside to cool. Once cool, add the eggs and 1 tsp of vanilla extract and beat together.

Add the almond flour and sugar to a food processor and give it a few long pulses( 4 years olds love to help with this). Add the egg and pear mixture to the food processor and pulse again till well combined.

Heat sugar or honey in a saucepan till slightly bubbly and carefully fold in the thinly sliced pears.

Pour the batter in the prepared pan, decorate the top of the cake with the sliced pears and top with sliced almonds (or coarsely chopped). Bake for 30-40 minutes till a toothpick inserted comes out clean.

Wait for all who taste to applaud!