Summer Fresh Stir Fry with Leeks and Cherry Tomatoes – A quick,colorful dish bound to please even a fussy eater

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Ingredients

15 – 20 cherry tomatoes

1 leek

1 yellow pepper

1 onion peeled and sliced

1 clove of garlic sliced

1/2 tsp. cumin seeds

1 tbsp. olive oil or ghee

1/2 tsp. cayenne pepper or black pepper

Method

1. Remove the root end from the leek and slit it lengthwise and clean the dirt on it under  running water. Once clean slice the leek fine.

2. Heat the ghee on medium heat ,add the mustard seeds, cover and wait till the mustard seeds start popping and become white in colour, you may lift the lid  to check that.

3. Now add the the cumin seeds,wait 30 seconds and add the onions, leeks,peppers and garlic.

4.Saute’ on medium heat for 3-5 minutes and add cherry tomatoes,salt and pepper.

5. Serve as a side dish or over pasta or as filling for a quesidilllas.

6. Enjoy !!!!!

Easy Breezy Gluten Free Quinoa Crepe with onion and cilantro served with Raddish Slaw

I see lot of interest for Quinoa chapati recipe. If you have tried making it, share with me what your experience has been like, any difficulties etc. With practice the results will be delicious and very satisfactory.

Today I bring to you a very easy, quick alternative to quinoa chapati,a crepe made from quinoa flour.It tastes delicious and is a breeze to make. Hope you will have as much fun making it as I did. The melange’ of flavours and textures is bound to please the most discerning palates.

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Ingredients

1/2 cup quinoa flour

1/3 cup and 1 tbsp. water

1/2 onion finely chopped

2 tbsp. cilantro finely chopped

2 tbsp.greens from the green onions finely chopped

1/2 jalepeno finely chopped ( optional )

salt to taste

2 tbsp. of extra virgin olive oil or ghee

Method

1. Heat a well seasoned cast iron skillet or a non stick pan on medium heat.

2. First mix the flour and water  (adding water in stages not all at once) thoroughly  so no lumps remain and then add all the other ingredients ( except oil or ghee). The consistency of the batter should be runny but not watery, if it is then the crepes break and stick.

3. Pour a small ladle full or 2 -3 tbsp. of batter on to the skillet and spread it evenly with the spoon in a circle ( should give you a 5-6 inch circle). And now put a little oil around the whole crepe.

4. Now cover with a lid for a minute or two till the crepe loses its wet look

5.With a spatula flip up the crepe from one side to see if it is brown and crisp, if it is then it is ready to be flipped.

6.Once the crepe is turned let it roast and cook on the other side for few minutes on medium heat making sure it does not char and become too crisp.

7. Continue making the crepes .

8.Serve crepes with crisp raddish slaw stuffed into them and green cilantro mint chutney. ENJOY!!!!

RADDISH SLAW

Ingredients

3- 4 red raddishes washed thoroughly and grated

2 tbsp. mint and cilantro chopped

juice of half lime or quarter lemon

Method

Mix the above and serve stuffed into crepes.

GREEN CHUTNEY

Ingredients

2 cups cilantro finely chopped stems included

1 cup mint washed and chopped

juice of 1/2 lemon

2 thai chillies stem removed ( optional )

1” piece of ginger peeled

salt to taste

1/4 tsp. sugar or 1 deseeded dates (optional)

salt to taste

1-2 tbsp.of water

METHOD

Blend or grind all the above ingredients in a mixer or a blender till it is a smooth mixture of even consistency.

Store in a glass jar and refrigerate, can be stored for 8- 10 days but starts to lose its vibrant bright green colour as it ages.

Easy, Breezy Gluten free Amaranth Lentil Tortilla / paratha

My wonderful mother wasn’t just a great cook but practiced  the popular three R’s ( reduce ,reuse and recycle ) in the days  when it was not in vogue. As a rule the leftovers never came on the table in their original form but got an elaborate makeover and appeared for consumption  in a more delicious and lip smacking  AVATAR!!!!

So when I had leftovers from the red lentils cooked with Dill ( recipe in an earlier post ), I used it to make these delicious gluten free Tortilla / parathas . You can use the same recipe and make the Tortillas with wheat flour .

Amaranth flour is a gluten free, protein rich flour used by the Incas. The seeds of the Amaranth plant are ground to yield a buff coloured flour high in amino acids lysine and Methionine (therefore not technically a grain ).  It is a very dense flour,easy to knead and roll unlike other non gluten flours.The key characteristic that is note worthy is that it feels very heavy, you can not eat too much of it .

In India during religious fasts only gluten free grains were allowed. I wonder about that, is it because they are digested better and and stress our bodies less or is it something else? Will appreciate any insights or comments regarding the same.

Enjoy this latest high protein delicious creation from my kitchen to yours!!!!

Ingredients

1 cup Amaranth flour

1/3 cup thick cooked red lentils

couple of tbsp. of oil or ghee

2 tbsp. finely chopped cilantro

salt to taste

some dry flour to roll the tortilla

rolling pin and board

Method

1. Knead the dough as you would any other chapati dough making sure the dough is not too soft and wet but more on the dry side. You may use little water if the dough is dry ,it depends on how liquidy your cooked lentils are (wet dough is very difficult to roll)

2. Use a little ghee to grease the dough so you have a smooth glistening ball.

3. Let the dough sit for 10 – 15 minutes .

4. Now make 4- 6 same sized round  balls of dough and heat a cast iron skillet or griddle.

5. Roll each ball of dough and roll in dry flour ,keep rolling till you have a circle of 4- 6 inches.

6. Now cook the rolled tortilla on the heated skillet  or griddle on medium heat turning frequently and you see the tortilla losing the raw look .

7. You may apply some ghee on both sides and now it will have a beautiful golden brown colour and very appetizing aroma.Take it off the griddle before its gets too roasted and dry.

8. Amaranth flour tortillas inspite of liberal use of ghee tend to dry up quickly so store in a covered dish wrapped in a clean dish cloth so it stays soft.

9.Enjoy them plain or with natural yoghurt. They are delicious when eaten hot.

P.S Your comments and your experience making any of these gluten free receipes will be appreciated.

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