If you haven’t tried any recipe from my blog, I recommend you to try pizza, for sure. Even though the rest of my family is not gluten free but we all love gluten free pizza. I have previously posted meat balls pizza and Kale and curry chicken pizza using the same crust and today I have pesto pizza with zucchini.
All Grain but Gluten
Hyderabadi “Mutton” Biryani
Few weeks ago Nazneen of coffee and crumpets posted baghare baingan and since then I was thinking to make hyderabadi biryani. It is one of the popular party favorite and signature dish of Hyderabad. There are two ways to prepare hyderabadi biryani- using raw meat and cooked meat. I am sharing the cooked meat version of biryani using mutton, which is more popularly used in making this rice dish.
Skinny Panini with Sorghum Chapati {Updated}
Sliced grilled chicken, yogurt mustard dressing, cabbage, red onion, and cheese all wrapped up in a sorghum chapati and grilled on a pan makes for an easy and tasty lunch! It is quick and simple, and best of all, healthy.
Vegetarian Masala Fried Rice
Chinese food is the most favored option among Indians of our age, when they go out to eat. I am not talking authentic chinese food here, but the fusion cuisine that merges indian spices with classic chinese recipes, known as Indo Chinese cuisine. I am sure you would have seen masala fried rice and many such dishes on the menu of some restaurants that offer creative fusion delights.Today’s recipe is my take on the chinese fried rice, Indian style.
Oatmeal Cinnamon Raisin Bread
Perfectly sweet and soft bread with oats, cinnamon and raisins.
Tandoori Roti (Gluten-Free)
There are so many different types of flat breads / rotis eaten across India. The flours and the cooking technique used to create these rotis make them different from one another. Tandoori roti is the one that my family always order in the restaurant over naan.
Torta Rustica
Despite my love for baking I am not into making pies from scratch and I have never made a gluten free pie. I wanted to make one after I saw a pie demonstration by Chef Ian Lai, which made me salivate as I watched him make it during a roof top garden cookout. I can’t describe the flavor but the pie looked amazingly flaky. Everyone in the class oohed and ahhed about the savory filling and talked how tender, light and crisp the pie was. They enjoyed every morsel except me. My interest was piqued and I thought I need to conquer my fear of making a gluten free pie crust. I came home pulled up my sleeves, took out my rolling pin and set out to make pie crust.
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