Gluten free,vegan Chickpea flour bread

 Gluten free,vegan Chickpea flour bread

I am always on the lookout for  gluten free recipes for my son, and this recipe is definitely a keeper.
I got this recipe at
This bread comes with an added bonus, in that there is zero sugar, in any form, that is added. It is yeast free as well.
Once you have all the ingredients on hand, baking this bread is relatively easy. 
It tastes great topped with hummus. A slathering of organic grass fed butter, and jam would be yummy as well.
Let's take a look at the ingredients
Wet Ingredients:

Dairy free milk of your choice- 1 cup. I used full fat coconut milk Water- 2 oz (60 mls)

Apple Cider Vinegar- 1 tbsp 
Dry Ingredients:

Chickpea flour- 1.5 cups Rice flour- 1 cup Tapioca flour- 2 tbsps Baking powder- 4 tsps Baking soda- 1/4 tsp Sea salt- 1/4 tsp

1. Chickpea flour has a tendency to absorb a lot of moisture. The batter will seem runny, while placing it in the oven. 
2. Tapioca flour is a…

Cilantro-Ginger chutney

Cilantro-Ginger chutney

This is a very healthy chutney variety with 2  amazingly powerful ingredients - Ginger and Cilantro, which confer a whole host of health benefits. They are anti inflammatory, and help in keeping inflammation at bay.

This is a very easy to prepare chutney, and makes for a great side with idli, dosa, upma and pongal. A slightly thicker version of this chutney, called thogayal, tastes fantastic with rice as well.

This is how I made this chutney

Ingredients  :

Cilantro- a medium sized bunch- stalks removed and thoroughly cleaned
Ginger- 1/4 cup (skin removed and chopped to small bits)
Channa dal- 1 tbsp
Urad dal- 2 tsps
Tamarind-a  small lime sized ball . Alternatively 2 tsps of the ready made tamarind paste can be used
Jaggery- 3 tsps (powdered)
Green chillies- 1 (adapt it to your spice preference)
Asafoetida-a  small pinch
Grated coconut- 1/4 cup
Salt- as needed
Oil- 3 tsps (preferably sesame oil)


1. Addition of ginger makes this chutney pretty spicy. So, ke…

Cilantro Cauliflower subji

Cilantro Cauliflower subji

This subji is a variation from the regular subji, in that it is cooked in a cilantro base. Cilantro or kothamalli as it is known in Tamil is a versatile culinary herb, with a lot of medicinal qualities as well.

This is a versatile gravy, which can be made with vegetables like potatoes, peas etc. It pairs very well with rotis, parathas and even some mild pulao.

Let's proceed to the recipe.


Cauliflower- 1 medium sized head- florets removed and thoroughly cleaned*
Tomato- 1 (blanched)**
Red chilli powder- 1 tsp
Garam masala- 1 tsp
Ghee- 4 tsps

Spices for seasoning:

Cumin seeds- 1 tsp
Fennel seeds- 1 tsp

Ingredients for the ground paste:

Onions- 1/2 cup roughly chopped
Cilantro- 1 small bunch-stalks removed and cleaned
Garlic- 4 flakes
Turmeric powder-1/2 tsp

Preparation of the paste:

In a kadai, heat 2 tsps of ghee. Add the chopped onions, garlic flakes and fry for a couple of minutes, until the raw smell is minimised. Let it cool. Once it has cool…

Karuveppilai chutney

Karuveppilai chutney

Karuveppilai, or curry leaves, as it is called in English is one of the staples in Indian cooking.

Widely used as a seasoning in dishes, this humble karuveppilai, comes loaded with a whole variety of nutrients, which confer a host of health benefits.

It is a potent digestion enhancer, and is supposed to help with hair growth, as well as improving general dental health.

I made a simple chutney using karuveppilai, and paired it along with ven pongal.

Here is the recipe


Karuveppilai (curry leaves)- 1 cup (stalks removed and thoroughly washed)
Channa dal- 2 tsps
Urad dal- 1 tbsp
Dried red chillies- 2  (adapt it to your spice preference)
Tamarind- a very small lump. Alternatively, you can use 1 tsp of the ready made Tamarind paste
Asafoetida- a small pinch
Grated coconut- 1 tbsp
Salt- to taste
Oil- 2 tsps


Heat a tsp of oil in a kadai. When hot, add the asafoetida, red chillies, channa dal and urad dal. Saute over a medium flame until the dals ap…

Gluten free and Vegan Avocado-Banana Bread

Gluten free and Vegan Avocado-Banana Bread

This is one amazing gluten free bread variety. The banana flavor is dominant in this bread. It comes loaded with the nutritional benefits of bananas, and the healthy monounsaturated fats from avocados.

Avocados give this bread a really smooth texture. You could throw in a couple of pecans or walnuts for a nutty texture.

This healthy bread tastes just yummy with grass fed butter or any nut butter/jam of your choice.

I adapted the original recipe from "" and tweaked it a bit to suit our dietary preferences. The original recipe calls for an egg and 2 tbsps of honey to be added. I made this vegan by substituting "Flax egg" in place of egg and using maple syrup in place of honey

These are the ingredients we would need for this bread

Wet ingredients:

Ripe bananas- 3/4 cup (mashed)
Avocados-3/4 cup (mashed)
Melted coconut oil-3 tbsps
Vanilla Extract-1 tsp
Maple syrup-1 tbsp
Flax Egg -1* (notes below o…

Channa dal-Urad dal dosa

Channa dal-Urad dal dosa

This is a dosa variety made more healthful and protein rich by the addition of Channa dal, in addition to the Urad dal and Idli rice. Channa dal is a good  source of zinc, phosphorus and magnesium.

Addition of Channa dal gives these dosas a golden hue, and also takes a partial credit for its crispy texture.

The batter does not really require fermentation, and can be used straight away to make crispy dosas

These dosas go well with any chutney/sambar of your choice. They make for a delicious meal with simple mulagaipodi as well.

I made Tomato-Onion chutney to go along with these dosas.

Proceeding to the recipe,


Idli rice- 1 cup
Urad dal- 1 cup
Channa dal- 1 cup
Salt - to taste
Oil- as needed(preferably sesame oil for drizzling)

Preparation of the batter:

Rinse the dals and the rice thoroughly, for a couple of times, under running water. Soak them together for a period of 6-7 hours, or overnight.

Add the contents to a mixer/grinder, and grind to a smoo…

Vegetable Rava Upma and Red bell pepper chutney

Vegetable Rava Upma and Red bell pepper chutney

What I am blogging about right now is probably one of the most easiest tiffin items. The humble Rava Upma is a dish that even a beginner cook can make with ease. It makes for a popular breakfast item. It scores hands down in terms of taste, and is really a life safer in those busy morning times, when something has to be whipped up in a jiffy.

It is a very versatile dish in the sense that, it can be combined with veggies of your choice, and also does well with any chutney/sambar. Even a dollop of your favourite pickle will do the trick.

Let's proceed to the recipe


Roasted Rava (Sooji)- 1 cup
Onions- 1/2 cup (roughly chopped)
Tomatoes- 1 roughly chopped
Green chillies- 1 to 2 (adapt it to your spice preference)
Turmeric powder- 1 tsp
Salt- to taste
Oil- 2 tsps

Spices for seasoning:

Mustard seeds- 1 tsp


1. Roasted rava makes for a more aromatic and delicious upma.  Pre- roasted rava is readily  available in stores. Alte…