Recipes

1. Take 6-8 cups of water in a large pan.
2. Add salt and oil into it and let it boil.
3. Once the water comes to a boil, add Wheafree Tri-colour Macaroni to it.
4. Boil it for 4-5 minutes on high flame.
5. Check the pasta with a fork or with your fingers; make sure the centre part is not dry. Keep the pasta a bit undercooked as it will be cooked again later.
6. Drain off the water and keep it aside.
7. Add a little oil and toss the pasta so that it doesn’t stick.

1. Take Wheafree Corn flour in a small bowl
2. Add water and mix making a smooth, lump free slurry mixture.
3. Keep it aside.

1. Heat up the butter in a pan on medium flame.
2. Add oil so that the butter does not burn.
3. Add garlic and sauté till it becomes aromatic.
4. Then add onions and fry till it turn translucent.
5. Add carrots, cook for a few minutes then add capsicum and bell peppers.
6. Sauté for a minute or two, making sure the vegetables are still crunchy.
7. Add salt, white pepper and chilli flakes (according to your taste) and mix properly throughout.
8. Add milk, mix and let it boil a few minutes.
9. Add the pre-prepared Wheafree Corn Flour slurry.
10. Cook until the sauce thickens and has a smooth and creamy texture
11. Add boiled Wheafree Tri-colour macaroni. Stir with light hands and mix into the sauce.
12. Now add cheese.
13. Mix well making sure everything is well blended.
14. Add oregano and mix it well.
15. Transfer into a bowl.
16. Serve hot with some cheese, oregano and chilli flakes garnished on top.

1. Roast Khoya in a pan for about 10-12 minutes at medium-high.
2. Roast till it stops sticking to the walls of the pan.
3. Once done, take it off the flame and set it aside to cool.
4. Now add coconut, powdered sugar, raisins, slivered almonds and cardamom powder to the cooled down khoya.
5. Mix until all the ingredients are fully incorporated. The mixture should feel soft when rubbed in between fingers.

1. Take sugar in a deep and heavy bottomed pan.
2. Add water and bring it to a boil.
3. Add saffron and boil for about 5-6 minutes on a low flame.
4. Keep aside and keep it warm.

1. Take Wheafree Multigrain flour in a mixing bowl, add ghee to the bowl.
2. Using your fingertips, rub the flour and ghee together.
3. Slowly add water to the flour and knead it into a soft dough.
4. Pinch out a little dough and make a ball.
5. Dust some flour on the surface then roll it flat, little thicker than a chapati.
6. Using a cutter or lid of a jar, cut the sheet into a circle of standard size.
7. Moisten the edge of the dough with water.
8. Place a tablespoon full of khoya filling in the center and seal the edges well with your fingers and then using a fork press on the edges. (You can also use a Gujia mold.)
9. Repeat the same with the rest of the dough, meanwhile heat up oil in a wok or a deep fryer.

1. Once the oil is moderately hot, check by putting a little dough in the oil, if it comes up within a few seconds, the oil is ready to use.
2. Gently slide in the gujias and deep-fry them until golden brown and crisp.
3. Once cooked, remove from oil and dip the fried gujias in the warm sugar syrup for a few seconds.
4. Coat it well. Remove from sugar syrup and set aside.
5. Top them with crushed pistachios and serve.
6. Sugar glazed Gujias are ready to be devoured!

1. Heat 1 tsp of Desi Ghee in a thick bottomed pan.
2. Add makhanas and roast them on medium flame till they become crispy.
3. Take them out in a bowl and keep aside.
4. Heat the pan and add Wheafree Multigrain Flour to it.
5. Stir often while roasting the flour so that there is even roasting and browning.
6. Roast on low heat for about 10-12 minutes till the color changes and you get a nutty aroma from the flour.
7. Stir often while roasting the flour so that there is even roasting and browning.
8. Then add half of the desi ghee to the roasted flour and mix it properly throughout, add the remaining ghee and mix well.
9. Roast for another minute or two.
10. Add dry fruits and roasted makhanas, mix it well.
11. Switch off the flame and then add jaggery powder little by little simultaneously mixing into the flour.
12. Let it cool down then store it in an air tight container.

1. In a mixing bowl, add Wheafree Flour, salt and baking soda and mix well.
2. Add water little by little and knead into a stiff dough. Divide the dough into 2-3 balls.
3. Meanwhile heat oil at high flame in a wok or at 190-195 degrees in a deep fryer.
4. Roll the dough balls into thin sheets and cut it into small circles using a biscuit cutter.
5. Fry at high temperature in the wok or in the deep fryer.
6. Fry till they are evenly brown.
7. Take them out on brown paper or tissue paper to soak up the extra oil.
8. Let them cool down.

1. Add coriander, mint, ginger and green chillies to a blender.
2. Add half a cup of water and blend into a smooth paste.
3. Transfer the paste into a bowl, add 1-2 cups of water according to the desired consistency and mix properly.
4. Now add salt, rock salt, black pepper and cumin powder and mix well thoroughly.
5. Top it with Wheafree Boondi.

Enjoy the Golgappas with the flavoured water.
You can also eat it with curd and sweet tamarind sauce, season it with a little rock salt, red chilli and cumin powder (as per your taste preference)

1. Take Wheafree Maida Replacer in a mixing bowl.
2. Add butter and cheese to the bowl and mix them together with Maida Replacer properly using your hands to obtain a bread crumb like texture.
3. Add salt, pepper and Wheafree Baking Powder and mix it evenly.
4. Now add buttermilk or cold milk little by little and start kneading the dough, knead it into a tough dough. Cover it with a damp cloth and let it rest for 15-20 minutes.
5. Once done, knead the dough again a little. Dust the surface with some Maida Replacer, take a small portion of dough and roll it into a very thin sheet, cut into small squares, remove the extra pieces.
6. Heat oil at low-medium heat in a fryer/wok/ deep bottomed pan.
7. Fry till they become light golden brown.
8. Take them out on a tissue paper.
9. Repeat the same with the rest of the dough.
10. Let them cool down then transfer it into an air tight container.

1. In a bowl, take Wheafree Maida Replacer and add salt, sugar, Wheafree Baking Powder and ajwain to it. Give it a good mix.
2. Now add oil and mix with your hands properly till the oil has completely mixed.
3. Then add curd and mix it very well rubbing it with your fingers.
4. Add warm milk little by little and knead it into dough. Divide the dough into 4 parts, make smooth balls. Brush the balls well with butter and keep them the refrigerator for 10 minutes.
5. Now take one dough ball, lightly dust it with some Maida Replacer on both the sides and roll it out into a thin sheet, sprinkle flour while rolling. Don’t worry about the shape or the cracks.
6. Once done, apply butter liberally on the paratha sheet, sprinkle some Maida Replacer on it and spread with very light hands.
7. Start folding from one end, pleating the rolled sheet just as you fold a paper fan. Once you reach the end, roll the pleated sheet in a tight circle, join the edges, fix the broken edges by pressing the ball lightly with your hands.
8. Repeat the same with all the dough balls. Once done, keep it in the refrigerator again for 15 minutes.
9. Rested enough, the dough ball will become stiff and easier to work with. Take one dough ball dust some Maida Replacer on both sides and now start rolling again with light hands.
10. Heat the tawa or griddle or frying pan, keeping the flame on medium-high to high. When the tawa/griddle becomes hot, place the paratha on it.
11. Cook the paratha till it is partly cooked then flip it to the other side, Apply butter generously on the above portion while the back is being cooked. Flip again and apply butter properly on the other side as well.
12. Once done, take out the Paratha over a clean cloth and crush it with very light hands so that layers come out.
13. Serve with achar/ butter/ chutney.

In a bowl add orange juice. Add raisins, tutti-fruitti, cashew, almonds and walnuts in the juice, let it soak for at least an hour (the more the better)

1. Heat up a thick bottomed pan at high.
2. Add sugar and let it melt keeping the flame at high.
3. Stir at intervals and let the sugar caramelize.
4. As soon as you get the dark brown colour switch off the flame.
5. Add water little by little, keep stirring.
6. Once evenly mixed switch on the flame and boil it for about 2 minutes at high.

1. Preheat the oven at 150 degrees.
2. In a mixing bowl, sieve in the Wheafree Cake Mix, milk powder, salt and the cake spice mix.
3. In another mixing bowl, add milk and butter. Whisk till they are mixed properly then add Vanilla essence and whisk it a little more.
4. Add half of the dry ingredient mix into the bowl. Using a spatula slowly fold in the dry ingredients. Add the other half of the dry mix and mix just till there are no flour pockets left (do not overmix).
5. Now add in the caramel and mix properly. At this point check the consistency of your batter and the sweetness. You can add more caramel or add 2-3 tbsp powdered sugar according to your taste.
6. If the batter is still thick add the soaked dry fruits with the juice they were soaked in, otherwise only add the soaked dry fruits. Mix evenly.
7. Grease the cake mould and line the bottom with butter paper, apply a little oil/butter on the paper as well. Pour the batter into the mould, tap the mould twice to remove the air bubbles.
8. Bake at 150 degrees for 45-50 minutes on the middle rack.
9. Take out the cake and check it using a toothpick, if it comes out clean the cake is baked completely otherwise bake for another 4-5 minutes (more if required).
10. Let the cake cool down completely before you unmould.
11. Enjoy the Christmas/ Plum cake with a beverage of your choice.

1. Preheat the oven to 155°C.
2. Weigh all dry ingredients properly.

1. In a bowl add 1 teaspoon flaxseed powder and add 3 tablespoons of water.
2. Mix it well, keep aside for atleast 15 minutes.

1. In a mixing bowl sieve Wheafree Cake Mix, cocoa powder and salt. Mix all the dry ingredients well.
2. In a mixing bowl/jar take butter and sugar and whisk it well in an electric rotary mixer or with your hand using a whisk at high speed till it becomes fluffy.
3. Now add the Flax eggs and curd. Whisk at medium speed for about 10 minutes.
4. Add melted dark chocolate and whisk for another 4-5 minutes.
5. Once everything is well mixed add in the dry ingredient mix.
6. When using a rotary mixer whisk it at very low speed or whisk using a hand whisk for a few minutes then scrape the sides with a spatula.
7. Whisk again at low speed till everything is completely mixed in or use a spatula and slowly fold in the dry ingredients just till everything is completely mixed in.
8. Grease the brownie mould lightly with oil and pour the batter in the mould, filling 3/4th of the mould.
9. Bake at 155°C for 25 minutes.
10. Once done, check with a toothpick if the toothpick comes off with little cakey particles the brownie is done, if it is too sticky, bake it for another 2-3 minutes. In case you like a more cakey brownie bake for 6-7 minutes.
11. Let it cool completely then unmold the brownie.
12. Relish it as it is or serve warm with gluten free ice cream/hot chocolate sauce.

1. Take Wheafree Multigrain Flour in a mixing bowl.
2. Add salt and carrom seeds.
3. Add Oil and mix the ingredients properly.
4. Now add warm water little by little and start kneading the dough.
5. Leave the dough little tough (not too tight).
6. Once done, add 1 tsp oil to the dough and knead.
7. Cover the dough and keep it aside for 10-15 minutes.
8. Heat oil in a deep bottomed pan/ wok at medium-high flame.
9. While the oil is being heated, uncover the dough and knead it once.
10. Now take small portions and make balls out of it.
11. Roll out the balls into small circles.
12. Use a little oil or Wheafree Multigrain Flour to dust the surface so that the dough doesn't stick to the rolling board and/or pin.
13. Check the oil by putting a little dough in the oil. It should sizzle and rise to the surface within a few seconds, that’s the perfect oil temperature. If the oil is too hot the dough will instantly rise to the surface, if it’s not hot enough the dough will not sizzle and will remain in the bottom for longer. In either case the pooris will not cook properly.
14. Once you get the desired oil temperature, start putting the rolled out pooris in the oil.
15. Fry them till they puff up. Evenly brown them on both sides.
16. Once done, take them out on a tissue to remove the extra oil.
17. Serve hot with a dish of your choice.