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Archives of Queries replied by Niru Gupta

 

please could help me gluten free chapat receipes, e.g like using mung flour etc

many thanks
Devi
Query posted by : D KHUNTI on 14-Nov-2009

Dear Devi, I am sorry, but I have not tried my hand at this. I have found a recipe on the net for you, which you can try. In fact most of the recipes on the net use special flours, which you can probably access being in UK. I suggest you browse through those. The Gum mentioned in this recipe is also called Guar Gum. Once you get the basic correct, you can substitute dal flour for the rice flour. Hope you have good results. Here is the url for the site:
http://allrecipes.com/recipe/alisons-gluten-free-bread/Detail.aspx

HI Niru,
Can you suggest me something yummy & healthy for my 2.3 year old toddles as he is going to playschool now?
I will be really thankful to you as i am a working mother and dont have so much yime to cook and remains worried about his lunch.

Kavita


Query posted by : Kavita on 13-Nov-2009

A few suggestions:
Cake without icing, cut into slices
Mathi
Aloo parantha, cut into pieces
Meethi roti
Namak para
Cheese straws
Cheese toast cut into 'fingers'
Jam sandwich, cut into 'fingers'

rasgulla
Query posted by : nadiya on 12-Nov-2009

Rasgulla
Ingredients: 2 litres low fat milk - boiled and refrigerated overnight
1/4 cup lemon juice- mixed in 1/4 cup water
1 tsp refined flour (maida) or semolina
4 cups thin sugar syrup - flavored with cardamom or rosewater

Method: Remove whatever cream that forms over the milk.
Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.

Does not matter if you do not use up the whole solution.
Shut off the heat and leave mixture to rest for 5 minutes.
Drain off water and leave the paneer in a colander for at least 4 hours.
Mash paneer very smooth (no grains). Add the flour/semolina and mash some more.
Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes).
Let cool, squeeze out of the water, transfer to syrup, chill and serve.

mango souffle
Query posted by : nadiya on 12-Nov-2009

This is on site at the following url:
http://www.niruskitchen.com/recipes/details.asp?recipe_id=36

I am your huge fan have been following your recipes on ndtvcooks.com from past three years, i have learnt to cook from you.thanks a lot okay I want a party menu for 6 people, its going to be an early diner , vegetarian, sit down , indian , family dinner.
Query posted by : Esha on 11-Nov-2009

Thanks Esha, its always nice to know that my recipes are of use. Here is my suggestion:
Aloo Rasedar (with dahi)
Methi Parantha
Mushroom Mattar sookha
Shahi Paneer
Boondi Raita
Jeera Rice
Phirni/Kheer/Rasmalai (either)

 
 

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