Colourful Gujiya Pops - Gluten-free, Vegan, Baked
Dump your refined flour & Mawa gujiyas this Holi and binge upon these Guilt free gujiyas. These are not only a treat to eyes but also full of health n nutrition. They are Gluten free, Vegan and baked. Do tell us in comments about your experience of these delectable traditional dish that you can enjoy without keeping an eye on your scale
Gluten-free oilfree soft ragi chapathi
Ragi or finger millet flour is a gluten-free grain of Indian origin. It is a great replacement for wheat unlike other flours like jowar or bajra which are more tricky to make. Ragi rotis / chapathis are the softest I have made even compared to wholewheat. If you use emmer wheat that has more of the fibre, you will enjoy ragi comparitively. I have used all kinds of wheats in my experiments. It's perfectly soft for lunchbox too even after it's cool. Ragi is the best !
Besan Chilla Triangles - gluten-free, green dinner!
Chickpea flour or Besan has a high content of fibre as well as protein. It is also gluten-free. It is a staple ingredient in Indian cuisine and can be used instantly to make healthy dishes. Green Besan Chilla, for instance, makes up for a good replacement of wheat rotis. It is satisfying for the taste buds as well as satiating just like rotis. A healthy option to explore, especially for North Indians who are particularly used to having roti in their meals.
Red Rice Idli or Dosa Mau - gluten-free meal!
Separately soak the red rice and the urad dal for 6-8 hours. Soak 1 teaspoon of fenugreek seeds either with the rice or dal. Grind the soaked rice in the blender (or idli grinder) till you get a slightly coarse (but almost smooth) paste. Pour into a large bowl. Grind the soaked urad dal in the blender till very smooth and mix with the rice paste. Allow this mixture to ferment for 8-12 hours depending on the room temperature. In summer days 8 hours is sufficient, but on cooler days it takes longer. You can smell it to tell whether it is ready or not. It should have a slightly sour, fermented smell (I like it a bit more sour so I always keep it out 14 hours). Add salt to taste and pour into an idli steamer to make idlis. Add water so that it is of the consistency of dosa batter (somewhat similar to pancake batter) to make dosas. Tip: Dosas can be made on a thick iron dosa tawa without any oil by rubbing it with a chopped potato or onion before pouring the batter.
Baked Beans with Rice - gluten free meal!
Heat the pan and fry onion till golden. Then add the red pepper powder and chili powder. Add the rice which is well washed before. Cook it for 2-3 min then add the tomatoes and black pepper powder, salt and 2 glasses of water. Put the beans in big tray, then add the rice, salt to taste and at the end add the basil. Mix everything well and bake for about 40 min at about 180°C. To know more, please visithttps://sharan-india.org/healthy-recipes/
Chickpea Cookie Dough – Gluten-Free!
When I saw the videos of raw cookie dough recipes I saw most of them had oats, butter, eggs, and plain flour. I was tempted to create a similar recipe without the above. Thus was born this healthful version of cookie dough. Do give it a try.
Gluten & Oil-Free Amaranthus & Flax Rotis For A Nutritious Meal
Amaranthus or Rajgira as known in India was a key part of the diets of the pre-Columbian Aztecs, and it was used not just for food but also as part of their religious ceremonies. Sadly, when Cortez and the Spanish conquistadors arrived in the 16th century, amaranth crops were burned and its use forbidden. Fortunately, the plant was never quite eliminated. Amaranth flour or rajgire ka atta is usually eaten during the Hindu fast or vrat or upvaas. This is not restricted to make only for vrat. You can make this on a regular basis as well. Rajgira is healthy and nutritious. The best part is its a gluten-free pseudo-grain and ideal for grain-free lifestyles. Being gluten-free, it needs a binder such as flax to be used for making a roti. It is easy to roll when mixed with flax powder or starches like boiled potatoes.
Millet Dessert - Dairy free! Refined sugar-free!
Dairy-free, refined sugar -free, grain-free, gluten-free and a yummy finger licking dessert!! Can it get any better ;)? Millets are a great way to replace grains. Here is a quick to make and great to taste dish to woo your families and friends. Goodness of millets, richness of nuts and sweetness of jaggery - that's a killer combination you can't go wrong with. Learn more about millets here -Curious about millets.
Pumpkin Kootu (Pumpkin cooked in simple coconut gravy) - Dairy-Free! Oil-Free!
Kootu is a Tamil word means "add" i.e. vegetable added with lentils which form the dish, made of vegetable and lentils and are semi-solid in consistency. Usually a combination of vegetables with lentils and a coconut paste, it forms a part of everyday cooking. This pumpkin kootu is made without lentils but with a generous amount of ground coconut. The natural sweetness of the vegetables is countered with the sharpness of green chillies. Makes a wholesome meal with steamed rice or millets.
Moor Kootan (Kerala Kadhi) - oil-free! Dairy-free!
In a vessel, add the chopped ash gourd and 1.5 cups of water.Add turmeric and salt Boil till ash gourd is cooked, but still firm. Grind coconut and green chilies to a paste (use a little curd rather than water to grind). Add the ground paste to the cooked ash gourd.Mix well. Grind the mango piece and add to the remaining curd (or add the amchur powder).Whisk well to get rid of any lumps. Add to the cooked ash gourd. Check for consistency and salt. Simmer till froth begins to appear (do not boil).Turn flame off. Roast mustard seeds, red chili and fenugreek seeds and add to the cooked dish. Garnish with curry leaves. Serve with red, brown, black rice or millets. Serve papad as an accompaniment along with other vegetable main dishes.Enjoy. To know more, please visithttps://sharan-india.org/healthy-recipes/ Image courtesy for title pic: www.sharmispassions.com
Mixed vegetable kurma- oil-free! Dairy-free!
Every part of India has its own version of Kurma/Korma. Essentially a rich gravy based side dish, usually with yogurt and cream and whole spices. The same flavors and taste can easily be achieved without the use of dairy products.
Millet Pidi Kozhakattai/ South Indian Muthiya- oil-free!
The Upma Kozhukattai or pidi kozhukattai is one of the most popular snack items in a Tamil Brahmin household. As the name goes ‘Pidi' means fist and the dumplings are shaped by pressing together in the fist, just like Gujarathi muthiyas. These are usually steamed rice grit dumplings. They taste great with sambar and chutney. In many households they are served dunked in spicy hot rasam. The same recipe can be enjoyed by replacing rice with millets. You can use your choice of millets. I am using Sama/little millet.
Kodo Millet Bisi bele Bhath – Oil-free!
Bisi bele bhath, is a spicy, rice-based dish with origins in the state of Karnataka, India. Bisi bele bhath, which translates to 'hot lentil rice dish' in Kannada language, is a wholesome meal. It is said to have originated in the Mysore Palace. It is made with a special spice mix. The rice in this dish can easily be replaced by millets of your choice. Please note that it is of the consistency of a porridge.
Sama Paal Kozhukattai/ Sama dumplings kheer - Dairy- free, Kheer!
Paal kozhukattai is a traditional dessert made of rice dumplings in a milk and coconut milk mixture sweetened with sugar. It comes from the Chettinad Cuisine of Tamilnadu. It can be enjoyed with millet flour, coconut milk and jaggery in place of sugar.
Nutty Ginger Bites - Refined Sugar-Free! Dairy-Free!
When you want something sweet, but not so sweet! When you want something nice and tasty but not unhealthy! Here's a quick-fix and short-eat to satisfy those not so clear cravings.
Stuffed Mushrooms - yummy baked treat!
A dairy free, quick to make, restaurant-style cheesy creamy stuffed mushrooms. Mushrooms usually give out a lot of water while cooking. Baking them helped to retain the moisture and still give it a good texture. Baking at high temperatures is not exactly an ideal cooking method but can be used occasionally to bring in variety to tatse and texture.
Baked Stuffed Tomatoes With Mushrooms Red Pepper And Onion
Scoop the tomatoes out. Cook the mushrooms with the onion and corn until tender. The mushrooms will release their own juice so cook till required consistency. Mix in the toasted garlic and stuff the tomatoes. Spread the cheese on top and bake for a half-hour in hot oven until tomatoes are tender. Make sure not to overcook. To know more, please visithttps://sharan-india.org/healthy-recipes/
Vegan Queso Bowl- fully loaded, Dairy-free!
This dairy free queso bowl is a real soul food for anyone craving a heartwarming, filling and scrumptious meal in a bowl. The goodness of beans and fresh vegetables with cheesy sauce and fresh coriander leaves. Dairy-free, oil-free and gluten-free. Chile con queso, Spanish for "chilli with cheese" sometimes called simply queso, is an appetizer or side dish of melted cheese, or more usually, processed cheese and chili peppers, typically served in Tex-Mex restaurants as a dip for tortilla chips.
Ragi Pancake with Spiced Syrup- toddler-friendly! Dairy-free!
Pancakes are usually liked by most. They usually contain wheat, milk, sugar, and eggs and are cooked in butter. This finger millet pancake will make a great healthful substitute for regular pancakes. Serve it warm with the spiced syrup and you have an all-time favorite that's so easy to make.
Yellow Moong Sundal - oil-free snack!
Tangy, oil-free, gluten-free snack. Sundals have a special place in South Indian cuisine. They are usually served as an evening snack and are very popular as offerings to The Goddess during Navratri. They can be made with a variety of pulses and lentils.
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