1. Gluten Free Masoor Dal Cutlet Recipe
- 1 Cup masoor dal
- 2 medium size onion fine chopped
- half a bunch of coriander fine chopped
- 1 tsp ginger garlic paste
- 2 green chili fine chopped
- 1 tsp cumin seeds
- 1/4 tsp asafetida
- 1 tsp red chili powder
- 1 tsp Garam Masala
- 1 tsp amchur (mango powder)
- 2 tbsp cooking oil + 1/3 Cup oil
- Salt to taste
- To prepare the Masoor Dal Cutlet, soak the dal for 15 – 20 minutes in enough water.
- Meanwhile fine chop the onion, coriander and green chili. Keep aside.
- Drain the soaked dal in a colander, make fine paste of masoor dal in mixer using less than 1/4 cup of water.
- Heat 2 tablespoon oil in a heavy bottom pan. Add cumin seeds and asafetida. Roast for few seconds till seeds change color.
- Next, add half of the chopped onion and fry till onion turn golden brown in color.
- Add the masoor dal paste in the pan, roast over low heat stirring continuously till it turns light brown in color. Dal is ready when it leaves sides of the pan and all the moisture is evaporated.
- Transfer to a bowl. Let the dal mixture cool down little bit so that it becomes easy to handle.
- Add remaining chopped onion, garlic paste, green chili, coriander, spices and salt in the roasted dal. Stir to combine.
- Grease a baking tray or large plate with little oil.
- Evenly spread the dal mixture on the tray with 1/4 inch thickness.
- Let the mixture set in the tray at room temperature or keep in the fridge.
- Once the mixture is nicely set, cut into equal shape squares.
- At this stage, these cutlets can be stored in the fridge.
- Before serving, heat 1/3 Cup oil in a frying pan. Once the oil is heated, shallow fry the cutlets till golden brown on each side.
- Transfer fried cutlets to a plate lined with oil absorbing paper.
- Serve Masoor Dal Cutlet warm with chutney.
2. Atta cookies (wholewheat cookies)
- 1.5 cups atta, also known as durum whole wheat flour
- 1/2 cup ghee, melted, also known as clarified butter
- 1/2 cup granulated white sugar
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon nutmeg powder
- 3-4 tablespoons milk
- pinch of salt,
Pre heat oven to 325 F degrees. Line 2 baking trays with parchment paper and set aside.
In a bowl whisk together atta, cardamom powder and nutmeg powder. You may also add pinch of salt. Set aside.
In another bowl, whisk together melted ghee with granulated white sugar till well combined.
Add 3 tablespoons of milk and mix.
Add the dry ingredients into wet and mix. Add the atta in 2-3 parts and don’t dump all in one go.
Use your hands to mix everything together and form a dough. Cover and refrigerate the dough for 15-20 minutes.
Remove the dough from the refrigerator. Using a rolling pin roll it evenly. Now as you roll the dough might break, you may add little milk if it does, just keep pressing and bringing the dough together from sides as you roll and it will be okay.
Using a cookie cutter cut cookies 1/4 inch thick.
Keep rolling and cutting cookies till you are done with all the dough. I used a cake decorator comb to make some design on top. This is optional.
Place all the cookies 1 inch apart on a baking tray lined with parchment paper.
Bake at 325 F degrees for 22-25 minutes or till the biscuits are light golden brown in color. Cool on wire rack and then store atta biscuits in an airtight container.
3. Corn pakoda
- 200 g Corn kernels frozen/fresh
- 80 g gram flour besan/ chickpeas flour
- 2 green chilli chopped
- ½teaspoons Red Chilli
- 1/4 teaspoonsTurmeric
- 1 teaspoon chaat masala
- 1 teaspoon coriander powder
- 2 tablespoons Fresh coriander leaves chopped
- Salt to taste
- Oil to deep fry
- 25 g rice flour
In a bowl Add gram flour, rice flour, chopped green chili, turmeric, red chili, coriander powder, coriander leaves, salt, corn kernels and mix well.
Heat oil in a kadhai and once it is hot put small portions of pakoda mix for frying.
Keep frying on low-medium until golden brown.
Drain the excess oil and remove the pakodas from oil into the serving dish which is lined with kitchen paper napkin.
Serve with chutney or sauce.