Category Archives: grain free/ekadashi/fasting

Gluten/Grain Free Chapatis

Those who are gluten intolerant can take advantage of this bread called chapatis which kneads really well together like regular ones and rolls perfect shape without breaking in between.
It’s a simple yet very effective way to avoid gluten bread, yet the same time have a healthy and tasty meal.

8 chapatis
1/4 cup tapioca starch/flour
1/2 cup Amaranth flour
3/4 cup potato flour
2 cups medium boiled potatoes
2 teaspoons salt
1 teaspoon chilli flakes (optional)
1.5 tablespoon oil or ghee

Please check (Measurements)
















Process: Peel and mash the potatoes smooth in a bowl. Add salt, flours and chilli flakes. Gradually add warm water and knead it into a soft dough. The dough will be little sticky , at that time add the oil and brush little potato flour if needed.

Heat a pan by greasing little ghee or oil to it.
Take equal portions of dough and start rolling the chapatis on a rolling board by brushing some potato flour. Roll nearly 5-6 inch diameter chapatis, gently lift the chapatis and place it on the pan.
Cook one side for 45 seconds on high heat and then flip with a broad spatula to the other side and cook on low heat for 2 minutes and then flip again, increase the heat between medium to high and cook for nearly 1 minute.
Do the same with the remaining dough.

Gluten free chapatis are ready to serve.

Simple spice Creamy Paneer Sabji (Grain free)

This is one version of my creamy paneer sabji made with minimum spices. The richness of cream and paneer are a good combination and has simple flavours which will make you satisfied.

Serves 4
2 cups cubed paneer
2 cups tomato puree (nearly 6 tomatoes)
3 cups of finely chopped celery/cabbage
1 teaspoon cumin seeds
2 tablespoon peanuts
1 big crushed dry chilli
1/2 cup chopped cilantro
2 teaspoon salt
1 tablespoon fresh cream
2 teaspoon ginger paste
2 teaspoon of tapioca starch (optional for thickness)
2 tablespoon oil
Please check (Measurements)

Process: For Puree, boil and peel the tomatoes, blend and strain them. Use the filtered part.
Heat 1 tablespoon oil in a medium saucepan. Add the celery and saute it on medium heat till the celery turns golden brown. Put it in a blender, with peanuts,1/4 cup water, and red dry chili. Heat remaining oil in the same pan, add the cumin seeds, ginger paste and saute for a minute. Add the blended mixture of celery and tomato puree. Keep on constantly stirring  on medium heat and cook till it shows some bubbles (this will take 3-4 minutes). Mix tapioca starch with 1/2 cup of water and add to the mixture. Put the paneer and cream, mix well. Cover with a lid and cook for 3 minutes on low heat.
Turn off the stove and garnish with cilantro. Ready to serve.

Note: After adding the tapioca starch if the sauce of the sabji becomes too thick then you can add a little water, depending on your desired thickness.

Grain free Potato shred Pizza

I usually make grain free pizza with boiled potatoes or tapioca potato base but trying this new way saved my time for boiling the potatoes. Not too much spice just freshness of vegetables and fullness of cheese.

6 slices
Tray size (13″length,9″wide)
6 medium or 2 big potatoes
3-4 finely chopped broccoli florets
1 cup chopped spinach
1/2 cup chopped cilantro
2 cups chopped tomato
1 finely chopped bell pepper
1 tablespoon finely chopped ginger
1 green chilli chopped
1 teaspoon freshly ground dry red chilli
2-3 chopped basil leaves
2 cups pineapple
200gm grated mozzarella cheese
2 teaspoon of salt
1 tablespoon oil
Please check (Measurements)


Process:Preheat the oven on 400F. Shred the potatoes, place them on a cheesecloth and squeeze the excess water or any wetness.
Grease a pan with little oil and place the potatoes on the tray, covering the sides and leaving no space in between.
Bake it till the potatoes turn crispy light brown(this takes nearly 15-20 minutes)
Broil for 30 seconds and take the tray out.
Mix all the vegetables with salt and spices and spread them on the baked potato layer.(please make sure to add salt in the end so there is no water, or else it can make the potato soggy. Try draining any water in the vegetables nicely before spreading it on the potatoes)
Grate the cheese and spread that layer on the toppings.
Bake on 375F for 5 minutes, broil the cheese for 60 seconds till it turns golden brown.
Remove the pizza out, let it cool down and then cut them into 6 slices. Ready to serve.

If you don’t have an oven, use a big non-stick pan, add 3 tablespoons of oil and spread the potatoes similar way. Cook on medium heat till they turn crispy and put the toppings and cheese. Reduce the heat to low,splash some water and cover with a lid for cheese to melt.