Month: June 2015

Makki Rotis

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My homemade makki (cornflour) chappatis… being a gf intolerant these are the best thing i see when made at the sikh temple as i feel like everyone else eating them without worrying that
I am being glutened…

Ingredients:
* 200g cornflour coarse
* 200g cornflour fine
* a kettle of hot water- cool it down to a temperature you can work with, without burning your hands…
* a bowl of oil to roll the chappatis with

Method:

* place both types of flour into a bowl
* slowly add the hot water till it binds into a dough you can work with…
* get a ball of the dough and dip into the oil
* place the ball in between two pieces of greaseproof paper roll the dough, turning each time you roll till you get a round enough shape
* heat a pan up and place the chappati onto the pan
* when its cooked on one side, flip over and cook the other side
* repeat steps 1 to 6 until you have used up all the dough
* butter the chappati using a dairy free butter and serve with your favourite indian dish

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Pork Curry

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Hey Guys,

So I went through pages I follow on Facebook and decided to upload some of the recipes I share with them…

This is a Pork curry, it can be made with chicken or any other meat if preferred…

Ingredients:

  • 2 onions
  • 8 cloves of garlic
  • A piece of ginger
  • 4 chillies- two if mild
  • 4 tomatoes or a can of chopped tomatoes
  • 1 dsp turmeric powder
  • 1 dsp salt
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tblsp oil
  • A packet of pork ribs- chop up with a butchers knife
  • Coriander to garnish
  • A large pot shaped pan

Method:

  1. Using a food processor chop up the onions and add to the pan with oil and put it on the highest heat
  2. Whilst this is browning, use the food processor to mince the garlic (skin off)
  3. Add to the browned onions and brown also
  4. Then mince the ginger and chillies in the machine and add to the garlic and onions
  5. Stir for a minute
  6. Add the tomatoes and cook till they mush with the back of your wooden spoon/spatula and you can combine the spices together
  7. Add the spices and stir for a further minute
  8. Add the meat and seal
  9. Continue to stir the the meat and spices till you see the oil separate from the spices and it is clear
  10. Add hot water from a kettle to cover the meat and spices and turn the heat to the lowest.
  11. Cover with a lid
  12. Keep checking the curry so it doesnt stick to the bottom and the curry should be cooked in 45 mins/ 30mins for chicken etc. The meat should fall off the bone/ depending if you use meat which isnt on a bone it should slice in half easily with a knife. Turn the gas off and garnish the curry with coriander.
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Chocolate gluten free cake with a lactose free frosting

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Hey Guys,

So this cake is made just like my chocolate cake ive posted previously however this doesnt contain the big chunks of dark chocolate…

Ingredients

  • 8oz gf self raising flour
  • 4oz cocoa powder
  • 14oz granulated sugar
  • 12oz dairy free margarine
  • 6 eggs
  • Two packets of dark chocolate- one and half needed to melt for frosting, the other half needed to melt for the cake mixture
  • One packet of dairy free white chocolate
  • 2tblsp water for eggs- in case of curdling

Method:

  • In a large mixing bowl whisk the butter and sugar till fluffy
  • Add the eggs and water and whisk again
  • Add the flour and cocoa powder and fold in with a spatula or wooden spoon
  • Add the melted chocolate and fold in
  • In a greased 8 inch tin, add the mixture and bake in the oven gas mark 4/180 degrees for an hour or until the cake bounces back when you press it or you stick a knife in and it comes out clean
  • Whilst the cake cools, melt the remaining dark chocolate over a bain marie and cover the entire cake
  • In another bowl melt the white chocolate and add to a piping bag with a small hole for the white chocolate to release
  • Pipe the chocolate horizontally across the cake
  • Using a cocktail stick glide the white chocolate vertically down the cake- this method is called feathering and I learned it from the cake maker herself *Mary Berry…
  • Let the cake cool with the frosting and serve with a dairy free cream or dairy free custard
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Sausage Casserole

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Hey Guys,

A non indian recipe but a family favourite is sausage casserole… (i do add indian ingredients but dont if you want to keep it english)

ps. being a sikh i dont eat beef, i eat pork so this is why i make this version, i do also use chicken and lamb too

Ingredients:

  • A pack of gluten free sausages
  • Two Carrots
  • 200g frozen peas
  • 1 box of button mushrooms
  • 1/2 packet of new potatoes
  • 2 onions
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 dsp salt
  • 1 tblsp oil
  • Handful of coriander
  • Gluten free gravy

Method:

  • Cook Onions after sliced in a large pot shaped pan with the oil till browned on a high heat
  • Add cumin seeds
  • Add garam masala and salt and stir
  • Add the carrots chopped up and potatoes cut in half and stir till covered with spices
  • Add the sausages – whole/halved and brown
  • Add water to cover the top of the mixture and stir in gf gravy granules till the entire mixture is quite thick but still a little runny
  • Turn the gas/heat low and cover the entire mixture and cook till the potatoes are nearly soft
  • Add the frozen peas and mushrooms and cook for a further 10 mins
  • Turn Gas off and garnish with coriander
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Dry Chicken

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Hey guys, so this looks non dry, because the water from the chicken after I wash it releases to make a sauce..

Ingredients:

  • A box of chicken thighs and drumsticks, i singe the hairs off on the gas before i chop it up, if you want to use without bones its fine too
  • 4 chilies or two for a mild one
  • A piece of ginger
  • 8 cloves of garlic
  • 2 onions
  • 4 tomatoes/ tin of chopped tomatoes
  • 1 tsp garam masala
  • 1 and half dsp salt
  • 1 tsp cumin seeds
  • 1 tblsp oil
  • 1 box of mushrooms
  • Coriander to garnish

Method:

  1. Chop up the onions in a food processor and add to a large pot shaped pan with oil on the highest heat
  2. When browned start to add the garlic also chopped in the food processor and brown too
  3. Add the ginger and chilies which should have been minced in the food processor and stir for a min
  4. Add chopped up tomatoes and once the tomatoes cook, mash with the back of your spoon so that it will mix with the other spices to blend into a sauce
  5. Add your spices and salt and stir well
  6. Add the chicken and seal
  7. Turn the gas to the lowest heat, cover the pan with a lid and cook till the chicken falls off the bone/ or chicken cuts easily with a knife
  8. Add mushrooms near to the end and allow to cook in the chicken curry for 10 mins
  9. Turn the gas off
  10. Add coriander to garnish and serve with your gf naan or gf alternative to a chappati
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This chocolate GF/Dairy Free cake is divine… you cannot tell the difference compared to the real non GF non Dairy version!!

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Ingredients:

  • 4oz GF self raising flour
  • 2oz cocoa powder
  • 2oz of melted dark chocolate
  • 6oz of dairy free margarine
  • 7oz caster sugar
  • 3 eggs
  • 1 tblsp water
  • Pieces of dark chocolate- use the rest of the chocolate you have non melted

Method:

  • Cream sugar and margarine together
  • Add eggs one at a time and the water
  • Sieve together the flour and cocoa powder and add to the wet mixture. Fold it in.
  • Add the mixture to a well greased loaf tin/ 7inch tin
  • Add the pieces of dark chocolate lightly into the mixture which is now in the loaf tin
  • Place in the oven Gas Mark 5 for 30 mins- or until cake bounces/knife goes in comes out clean
  • Take out of tin and place on a wired cooling rack, sprinkle with caster sugar
  • Serve when cooled with a dairy free custard

NOTE: The reason I use dark chocolate pieces, is because when the cake cools, it melts into the cake, when it cools, its sets hard and you get a lovely crunch in the cake…

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GF/DF but uses eggs jam and coconut cake

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This is a family favourite, works a treat and served with lactose free custard, its divine 🙂

Ingredients:

  • 6oz GF self raising flour
  • 6oz of dairy free margarine
  • 7oz caster sugar
  • 3oz dessicated coconut- 2oz for the cake, 1oz to decorate
  • 3 eggs
  • 1 tblsp water- add when you add the eggs, stops them from curdling
  • 4 tblsp of jam
  • 2 tblsp hot water- needed to add to the jam to make it smooth

Method:

  1. Cream margarine and sugar together till fluffy
  2. Add eggs one at a time and mix well
  3. Add water as per instructed
  4. Sieve in flour and fold in
  5. Add the coconut and fold in
  6. Place the mixture in a greased loaf tin and place in the oven gas mark 4 for 30mins or until cooked- press the top, if it bounces back its cooked/ stick a knife in and comes out clean its cooked
  7. Take the Cake out of the tin and place onto a wired cooling rack to cool
  8. In a bowl add the jam and hot water and mix together
  9. Spread the jam on top of the cake using a spatula or palette knife- I find a dinner knife works just as well
  10. Using the remaining coconut, sprinkle on top of the cake and serve.
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Spicy Pork Kebabs and Burgers

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These are a family favourite and indian 🙂

Ingredients:

  • A packet of Pork Mince/use an alternative if you dont eat pork, being a sikh we do and Pork is very lean
  • Two onions chopped
  • A piece of ginger chopped
  • Four chillies chopped
  • 1 tsp garam masala
  • 1 dsp salt
  • Handful of fresh coriander or frozen I use, makes no difference

Method:

  • Place Mince, dry ingredients and wet ingredients into a bowl
  • Mix thoroughly with your hands so the mince has fully mixed with the other ingredients
  • Shape into burgers/ stick on kebab skewers and place into the fridge
  • Placing them in the fridge allows the burgers and kebabs to chill and will not fall off during the cooking process
  • When cooking them, place on an oiled tray and cook gas mark 5 for 30 mins or until juice run clear
  • A tip: If you have any spare, place in a food bag and put in the freezer after cooked, then you can take them out when you want and use if nothing is in the fridge or cupboard 🙂
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Tikka Chicken Fillets

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Hey,

Something I like to make and bag up and put in the freezer are these chicken tikka fillets…

Ingredients

  • Two Packets of chicken thigh fillets (no bones)
  • Half a Jar of tikka paste gf
  • 1 dsp cumin seeds
  • 1 dsp salt
  • 1 tsp chilli powder
  • 1 dsp garam masala
  • Juice of one lemon

Method

  • Add the chicken to a bowl
  • Add the wet and dry ingredients and mix well
  • Cover and put in fridge overnight
  • If cooking the next day… put on a tray and in the oven gas mark 5 for an hour turning half way
  • If not, place them into freezer bags and keep them in the freezer for a couple of months and defrost when needed 🙂
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