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Gluten Free Kids Veg Indian Recipes

Is your gluten-sensitive kid craving for favourites like idlis, dosas, pizzas, pastas and wraps? Well, this exclusive kiddie section gives you innumerable gluten-free recipes, which will delight your children and ensure that they do not miss the tabooed foods. What is more, most of these recipes are not just tasty but quite wholesome too!

Kids Gluten Free Breakfast

There are so many options for Gluten free Breakfast. From the basic Idli to Rasam Idli to Idli curry are there to be had with Gluten free Tomato Chutney or . Then there are a large collection of Dosas to have as they are made up of rice and dal. There is the classic Dosa to healthy Brown Rice Dosa to Poha Dosa to be had with Coconut Chutney.

Healthy Gluten Free Kids Recipes

Try the Brown Rice Dosa with a healthy Coconut Chutney instead of a rice Dosa. Then we have the super healthy tikkis like Sprouts Tikki to Oats Moong Tikki and Moong Dal Paneer Tikki

Kids Gluten Free Healthy Vegetables

Paneer Palak , Quick Paneer Sabzi from Punjab to some Mushroom Curry to Soya based Chana Soya Masala. Have these Sabzis with some Gluten free Parathas and Rotis.


makhana bhel recipe | fox nut bhel recipe | makhana chaat | easy makhana bhel | with 24 amazing images makhana chaat an Indian snack that is sure to tantalize your taste buds! This low-calorie snack is light on tummy and tastes delicious to your palate. Learn how to make makhana bhel recipe | fox nut bhel recipe | makhana chaat | easy makhana bhel | Makhanas, also called foxnuts or lotus seeds. Makhana is an excellent source of several important nutrients and makes a great addition to a healthy diet. They are low in cholesterol, fat and sodium, making them an ideal snack for untimely hunger pangs. They are also gluten-free, protein-rich and high in carbohydrates. They also help to loose weight. makhana bhel is a delicious sweet, tangy, and spicy, healthy chaat recipe prepared with makhana (puffed lotus seeds/fox nuts), onions, tomatoes, cucumber, sweet and spicy chutneys, spices, and topped with sev. Make this quick and easy makhana bhel for your next evening snacks or a chaat party. You can also check other bhel recipes like Mumbai road style bhel puri and dahi bhel. Tips to make makhana bhel recipe: 1. Roast the makhanas well to make them crispier. 2. You can adjust the sweet chutney and green chutney according to your preference. 3.Serve the makhana bhel immediately or else it will become soggy. Enjoy makhana bhel recipe | fox nut bhel recipe | makhana chaat | easy makhana bhel | with detailed step by step images.

maa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal | with 25 amazing images Maa Ki Dal, flavoured with tangy tomatoes, curds and cream- it’s a rich feeling you can enjoy. Ensure that the beans and dal are soaked well overnight. We have made this Maa Ki Dal in a pressure cooker and this pressure cooker Maa ki Daal is very popular as it saves loads of time for the busy housewives. The taste of pressure cooker Maa ki Daal is not compromised as it tastes the same as the traditional restaurant style Maa Ki Dal which is simmered all night long to get the unique flavour. Let’s see how maa ki dal recipe is made. To make Punjabi kali dal, heat the oil and butter in a pressure cooker and add the cumin seeds. add the cinnamon, cloves, cardamom, green chillies, onions and ginger-garlic paste and sauté . Add the chilli powder, turmeric powder and tomato pulp, mix well and cook. Add the garam masala, urad, rajma, salt and 1 cup of water, mix well and pressure cook on high flame for 6 whistles. Add the fresh cream and your pressure cooked maa ki dal. I would like to share some tips to make the perfect black gram dal. 1. Add the fresh cream. If you are health conscious, then reduce the quantity but it may change the taste of kaali dal. 2. Mix pressure cooker maa ki dal well and mash it lightly. Do not mash completely, there should be some whole dal and rajma present after mashing to get that perfect thick and creamy textured Maa Ki Dal. Maa Ki Dal from Punjab (known as Kaali Dal) is available on highways across India in Dhabas and also popular in restaurants. Maa Ki Dal tastes best with Parathas or Butter Naan. Aside from Maa Ki Dal, check our collection of Punjabi Dals and Kadhis. Enjoy how to makemaa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal with detailed step by step photos and video below.

bhakhri pizza recipe | gluten free Indian pizza | healthy bhakri pizza on tava | baked bhakri pizza | with 51 amazing images. bhakhri pizza recipe | gluten free Indian pizza | healthy bhakri pizza on tava | baked bhakri pizza is a tongue tickling healthy Indian snack for gluten intolerant individuals. Learn how to make gluten free Indian pizza. To make bhakhri pizza, first make the pizza sauce. To make pizza sauce, make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Store the pizza sauce in an air- tight container and use as required. Then make bhakris. Combine bajra flour, jowar flour, oil and salt and knead into a firm dough using water. Divide the dough into 6 portions and roll into a 3-inch diameter circle by rolling using a rolling board and rolling pin. Cook them on a hot tava until crisp on both sides while pressing with a muslin cloth of a khakhra press. Spread 1 tbsp of the pizza sauce and top with 1½ tbsp of cheese evenly over it. Cover it with a lid and cook on a slow flame for 3 to 5 more minutes. Cool slightly and serve immediately. Iron-rich jowar and bajra flours replace gluten rich maida in this gluten-free recipe, which are then topped with a traditional tomato-based sauce. Let your kids help to assemble the gluten free Indian pizza to add to their enjoyment. We suggest you make your own pizza sauce instead of buying ready made sauce to be assured that all ingredients used are safe for gluten intolerance. This flavourful sauce of bhakhri pizza is not only easy to make, it is also packed with herb flavours to suit any palate. Healthy bhakri pizza on tava, is suitable for is suitable for weight-watchers, cancer survivors, heart patients, and even women with PCOS who are aiming to eat a healthy antioxidant rich diet as we substitute processed cheese with low fat paneer. For a healthier version, we suggest you avoid spreading the cheese and top it with blanched veggies like chopped broccoli and carrot which are perked up with salt and oregano or any herbs of your choice. Diabetics too can enjoy this cheese free pizza without sugar and tomato ketchup in the pizza sauce. Tips for bhakhri pizza. 1. Knead into a firm dough so the bhakris turn out to be crisp after cooking. 2. Cook the bhakri on a slow flame only. 3. You can make the pizza sauce at home. We have used 6 tablespoons of pizza sauce and our pizza sauce makes 1 cup. Store it in the refrigerator for 4 days and in the deep freezer for 3 months. Just before making the pizza, remove it and keep it at room temperature for about an hour, re-heat it and use it as per the recipe. 4. If you wish, you can also buy readymade pizza sauce. 5. As a variation you can make baked bhakri pizza. 6. For a healthier version, we suggest you avoid spreading the cheese and top it with blanched veggies like chopped broccoli and carrot which are perked up with salt and oregano or any herbs of your choice. Enjoy bhakhri pizza recipe | gluten free Indian pizza | healthy bhakri pizza on tava | baked bhakri pizza | with step by step photos.

dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | with 33 amazing images. This comforting Dudhi (bottle gourd) and Chana Dal Sabzi is a hearty and wholesome vegetarian dish. Learn how to make dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | lauki chana dal sabzi is a comforting and nutritious Indian dish featuring the subtle sweetness of lauki (bottle gourd) and the earthy flavor of chana dal (split chickpea). This simple yet delicious bottle gourd chana dal curry is prepared by sautéing onions, tomatoes, and spices, followed by adding the soaked chana dal and cubed lauki. The mixture is then pressure cooked until the vegetables are tender and the flavors have melded together. The bottle gourd cooks down to a soft, melt-in-your-mouth texture, perfectly complemented by the protein-rich Chana dal (split Bengal gram). The addition of finely chopped onions builds a flavorful base, while fragrant spices like cumin and turmeric add depth. This simple yet satisfying curry is perfect served with roti or rice, making it a wholesome and satisfying meal. dudhi and chana dal sabzi is a protein and fiber rich sabzi – to Tackle Obesity. protein and fibre are the nutrients which will boost your metabolism and give you a satiety value respectively to help in avoiding weight gain. Moreover, doodhi is a water-filled vegetable, so you make up on that key nutrient as well. For the weightwatcher reduce the oil content to 1 tsp and this Lauki Chana Dal Sabzi is sure to please your taste buds. pro tips to make dudhi chana dal sabzi: 1. Soaking the chana dal for at least 30 minutes to an hour shortens the cooking time and improves digestion. 2. Don't overcook the doodhi. You want it to be tender but retain a slight bite. 3. A squeeze of fresh lemon juice at the end brightens the overall flavor profile and cuts through the richness of the dish. Enjoy dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | with detailed step by step photos.

If you wish to pamper yourself, there is no better way than to cook yourself some luxuriant Moghlai food! Moghlai cuisine is generally quite rich, with abundant use of spices and dairy products like ghee, cream and butter. However, we have given the classic Dal Moghlai a healthy twist, so that you can pamper yourself without any guilt. This wonderfully healthy recipe hardly uses any fat, and lets you enjoy the richness of Moghlai food and the goodness of toovar and chana dal without being burdened by extra calories. Both dals are rich in protein and fibre, while being heart and diabetic friendly too. Additionally, toovar dal is rich in folic acid and is a great choice for pregnant women to include in their daily diet. Chana dal has a good amount of potassium and low amount of sodium, which makes it effective in regulating blood pressure. Find out more about the health benefits of toovar dal and chana dal. The Dal Moghlai also uses veggies, which further boost the nutrition profile and add to the taste too. Enjoy this yummy dal hot and fresh!

aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves | with 16 amazing images aloo methi is an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi. You will find that this aloo methi dry sabzi is made with everyday ingredients in Indian kitchens like potatoes, methi, ginger, garlic, cumin seeds and red chillies. The rich aroma and flavour of aloo methi makes you eat an extra chapati or two. I would like to share some important tips to make the perfect Punjabi aloo methi. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the aloo methi sabzi. 2. Cooking the potatoes for long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well in aloo methi. We often make aloo methi sabzi with baby potatoes at home, however our recipe uses regular potatoes. Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi, Methi Papad and Methi Mutter Pasanda. Enjoy aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves with detailed step by step photos and video below.

hare lehsun toovar dal recipe | green garlic toovar dal | green garlic lentil dal | with 20 amazing images. A dal with a lip-smacking flavour that lingers on your taste buds, the hare lehsun toovar dal recipe would be a good dish to prepare when green garlic is in season. Green garlic has a milder flavour than regular dried garlic, and it perfectly flavours toovar dal together with a combination of other ingredients like tomatoes and onions in green garlic toovar dal. A traditional tempering adds punch to this peppy green garlic toovar dal, which is a must-try during the spring season when green garlic is available. Tips for the hare lehsun toovar dal recipe. 1. Cook the green garlic and onion properly so that it does not give you that raw taste. 2. Follow the instructions do not over boil or under boil the toovar dal. Learn hare lehsun toovar dal recipe | green garlic toovar dal | green garlic lentil dal | with step by step photos below.

Amritsari dal recipe | Punjabi Amritsari dal | langarwali dal | healthy Amritsari dal | with 24 amazing images. Amritsari dal, as the name suggests is a dal from the city of Amritsar in North India. Prepared with whole black lentils or whole urad, this Punjabi Amritsari dal is ready in a jiffy when cooked in a pressure cooker, without compromising on the taste. Dal Amritsari makes a protein rich dish as both, chana dal and urad dal are rich in protein. North-indian cuisine is wholesome and rich with generous use of dairy products. Be it their sabzis, dal or desserts, everything is simply delicious and finger-licking good! So, we have got you a super luscious recipe Dal amritsari also known as langarwali dal. This langarwali dal is a popular langar food ( food charity) served at different Gurudwar’s. One has deep respect for the Sikh’s who serve langar food with warmth, grace and gratitude. Dal Amritsari is one common preparation of Punjab, which is cooked on day-to-day basis. To get the perfect taste, you need to cook Punjabi Amritsari dal on a slow flame, it requires slow cooking. There are different versions of making Amritsari dal and this is our version of making it. Also, the ingredients used in making of this recipe are basic, which are available in every Indian household pantry. A tadka or tempering is prepared for this Punjabi Amritsari dal with tomatoes onions and a blend of Punjabi spices. No Punjabi dal is complete without the use of some Punjabi garam masalas. Serve hot garnished with some chopped coriander or butter. See why we think this is a healthy Amritsari dal ? Made mainly from chilkewali urad dal and chana dal which are both healthy. 1 cup of cooked chilkewali urad dal gives 69.30% of folic acid of your daily requirement of folate. One cup of cooked Chana Dal provides 33% of your protein for the day. Chana dal is heart and diabetic friendly, also rich in fiber. Serve with parathas like Aloo Methi Parathas, Jalebi Paratha, Punjabi Reshmi Paratha, Paneer and Vegetable Paratha or Paushtic Parathas. Enjoy Amritsari dal recipe | Punjabi Amritsari dal | langarwali dal | healthy Amritsari dal | with detailed step by step recipe photos and video below.

dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with amazing 26 images. dal fry recipe is a popular Punjabi dal fry. A mixture of moong and masoor dal cooked to perfection in dhaba style dal fry and perked up with an aromatic tempering along with fried onions and tomatoes. This dal fry has a very pleasing texture and irresistible flavour too. From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite dhaba style dal fry. A thoughtful combination of everyday ingredients come together in the form of a tadka to give this dal frydal fry a thoroughly enjoyable flavour that lingers on the palate for a long time. dal fry with masoor dal is made with the most basic ingredients yet the outcome is beautiful. Generally, authentic dal fry is made with made with toor dal and chana dal but here we have slightly twisted the recipe by making dal fry with masoor dal and toor dal. This is our version of it. The aroma tingles your nostrils, while the flavour teases your taste buds – so enticing is this dal frydal fry that it is hard to believe that it is simple, everyday fare made with the commonest ingredients! The addition of nigella seeds to the tempering is a special touch, which leaves a lingering flavour of dal fry on your taste buds even after you finish your meal. You can serve the dal fry with rotis, parathas, naans, plain steamed rice or jeera rice. It is simple and easy to cook, but gives irresistible results, so do give it a try! Learn to make dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with detailed step by step recipe photos and video below.

Poha has a knack of imparting both softness and crispness to a snack, as you can experience in this amazing Poha Dosa. The batter for this Poha Dosa is easy to make compared to the normal dosa because here you just need to soak and grind all the ingredients together. Once fermented, the batter of rice, rice flakes and urad yields wonderful dosas with an excellent texture. The fenugreek seeds and curds play several roles in this dosa – they improve the flavour and aroma, help in fermentation and enhance the crispness of the dosa. When you make the Poha Dosa, plan well in advance because there is a long soaking period and fermentation time. Enjoy these dosas hot and fresh with Chutney and Sambhar .

masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with 28 amazing images. masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal is an easy and flavourful accompaniment. Learn how to make mixed vegetable masoor dal. To make masala masoor dal with mixed vegetables, combine the masoor dal, 1½ cups of water and salt in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, cooked dal, boiled vegetables, dried mango powder, turmeric powder, garlic paste, ginger-green chilli paste, chilli powder, salt and 2 cups of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. Mixed vegetable masoor dal is like a Dal and Subzi combined into one tasty treat! It has a traditional tempering, an assortment of spice powders, a horde of flavour enhancers like ginger and green chillies, and finally a cupful of mixed veggies. The mixed veggies bring in a range of flavours and textures, while tomatoes and amchur powder contribute an exciting tang to this Indian masoor dal, which combines beautifully with Rotis as well as with Rice. Tips for masoor dal with mixed vegetables. 1. Mixed vegetables can be replaced with chopped spinach or chopped fenugreek leaves. 2. If you are serving this dal later, then you will have to add water and adjust the consistency before re-heating and serving. Enjoy masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with step by step photos.

Jowar flour substitutes for wheat flour and rava in this satiating sheera. Bananas add extra flavour, compensating for the bland taste of the jowar flour. Eat the sheera immediately to prevent it from turning lumpy. Make this recipe as much as possible close to the serving time.

quinoa upma recipe | vegetable quinoa upma | veg Indian upma | how to make quinoa upma | with 26 amazing images. Quinoa upma recipe is a truly healthy recipe made as a replacement to rava upma. What makes it healthy vegetable quinoa upma? The addition of veggies, peanuts and lemon juice. Learn how to make quinoa upma. To make quinoa upma, first wash the and drain the quinoa. Then make a tempering of oil and allow the mustard seeds to crackle. Once done, add little hing, green chillies, ginger and curry leaves and sauté for a few seconds. Similarly sauté the peanuts and onions also individually. Add veggies like green peas and carrot and cook them for 2 minutes. Finally add the drained quinoa, salt, chilli powder and water and cook it for about 20 minutes. Use the measured amount of water as mentioned in the recipe so that it cooks perfectly. Finally add lemon juice and coriander, mix well and serve. Quinoa is a protein rich food which is perfect for breakfast, lunch or dinner. The fibre in it satiates you for long time. So it is perfect for weight-watchers. The fiber also helps to curb cholesterol in the body. It’s low glycemic index (53) qualifies it as a healthy food for diabetic too. So why wait to try the recipe of healthy vegetable quinoa upma which has so many benefits to count on. You can gain in some antioxidants by way of veggies like onions and carrots added in this quinoa veg Indian upma. These help to reduce inflammation in the body and work towards and glowing skin too. A serving of this quinoa upma fulfills 11% of your days requirement for iron . Do not miss out on sprinkling lemon juice at the end, as the vitamin C in it will further help in the absorption of iron. Enjoy quinoa upma recipe | vegetable quinoa upma | veg Indian upma | how to make quinoa upma | with step by step photos.

idli chilli recipe | chilli idli | idli chilli fry | with 22 amazing images. idli chilli is a unique recipe that you can make using leftover idlis. The best results are achievable using cold idlis so, if you have idlis left from breakfast or dinner then you can transform them into tongue-tickling chilly idli. Here is how you can transform one of the most common South Indian breakfast recipe – Idli, into an appetizing idli chilli party starter. If you have some leftover idlis, cut them into cubes, sauté in oil and inject some Oriental style excitement into it, with vinegar, soya and other sauces, and chunky veggies too. Not just youngsters but adults too, are sure to enjoy this idli chilli. Notes to make the perfect idli chilli recipe. 1. If you are making fresh batch of idlis, then refrigerate for at least half an hour so they consume less oil and do not stick to each other on frying. We have taken 7 medium sized idli which yeilds 2 cups. 2. For making the Idli Chilli recipe, cut the idli into cubes. Also, you can cut them into thick strips. 3. Sauté on a medium flame for 1 more minute. We want the vegetables to be crunchy and not brown or soft. Add the tomato ketchup and sugar. It provides a tangy, sweet flavour to the chilly idli recipe. 4. Mix gently so the sauces coat the Idli Chilli well. Do not cook for more time or else the idlis will turn soggy and not stay crispy. Learn to make idli chilli recipe | chilli idli | idli chilli fry | with step by step photos and video below.

The very word 'makhani' brings to our mind a rich gravy with lots of butter and cream! However, you will be pleasantly surprised to know that the same magical impact can be created in a healthy fashion by using low-fat milk. The vibrant, red-coloured kofta used in this delightful dish is made using beetroot and carrot, which not only add colour to this subzi but also pool in nutrients like vitamin A, fiber and folic acid. The koftas are not deep-fried but steamed, totally eliminating the need for oil in this recipe. The Kofta Makhani does take a little time to prepare, but surely worth the effort. Indeed, this is a homely and satiating treat that you will thoroughly enjoy, when had with a bowl of hot rice or a few phulkas .
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