Bye, bye dear gluten

Gluten-free diets are a fad today and here are a few quick recipes to rustle up at home

Baked dahi vada

Ingredients

For the vada:

Black urad dal 1 cup, yellow moong dal cup, grated ginger 1 tsp, green chillies paste tsp, black pepper (roughly ground) 1 tsp, asafoetida 1 pinch and salt to taste and oil 2 tsp

For the curd base:

Beaten thick curd 2 cups, red chilli powder 2 tsp, roasted jeera powder 1 tsp, chaat masala 1 tsp, rock salt 1 tsp, mint chutney 2 tsp, tamarind chutney 1 tbsp, chopped coriander leaves for garnishing

Method Soak the dals in warm water for four to five hours. n Grind the ingredients for the vada with very little water. n Grease a baking tray and preheat the oven to 180 degrees Celsius. n Scoop out small dollops of vada paste and place on baking tray. n Bake for 15-18 minutes. n Once done, remove from oven and let it cool. n Soak vadas in lukewarm water for 15 minutes to soften the vadas. n Squeeze out excess water from the vadas and keep aside. n Prepare curd base by mixing the beaten curd with the dry masalas. n Soak vadas in the curd base and drizzle mint chutney and tamarind chutney, and garnish with chopped coriander leaves. Serve chilled.

Quinoa salad Ingredients Quinoa 1 cup, chopped onions cup, chopped tomatoes cup, diced cucumber cup, chopped fresh parsley cup, juice of half a lemon, white pepper powder 2 tsp and salt to taste.

Method Boil quinoa in two cups of water, for about 15 minutes on a low flame, till cooked. Cool the quinoa, add all the fresh ingredients. Add lime juice, white pepper powder and salt. Toss the salad lightly. Garnish with chopped parsley and serve.

Millet mango phirni Ingredients Foxtail millet 1/2 cup, 3 large ripe mangoes (pureed), milk 4 cups, jaggery 1/2 cup, cardamom 1, cubed mangoes 1 cup

Method Boil foxtail millet with milk, on low flame for 15-20 minutes, till cooked. Melt jaggery in a separate pan. Add jaggery followed by pureed mango. Cool it and serve chilled with mango cubes as garnish.

Buckwheat pasta in alfredo sauce Ingredients Buckwheat pasta 2 cups, oregano 1 tsp, dry basil: 1 tsp, white pepper 1 tsp, low fat cream 1 cup, chopped onions, 3 tbsp, chopped garlic 2 tsp, chopped button, mushrooms 2, chopped medium ripe tomatoes 2, chopped fresh parsley to garnish.

Method Heat water in a large vessel and bring to a boil. Add pasta, with a teaspoon of oil and half a teaspoon of salt. Boil for six to seven minutes, and drain excess water and keep aside. Heat remaining oil in a non-stick pan, and sauté onions and garlic till slightly brown. Add chopped tomatoes, and sauté till soft. Add salt to taste. Add low fat cream and bring to a boil. Add cooked pasta, followed by the oregano, basil and pepper and mix gently. Remove from heat and transfer onto a bowl. Garnish with chopped fresh parsley.

Recipes by Dr Sunandini Sharma Co-founder and chief health officer at Jiyo Natural Pvt Ltd (Dietitian and Naturopath )