Recipes

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

1. To a sauce-pan, add sugar
2. Add Water
3. Boil over low-medium heat for 8-10 minutes
4. Check until one stringed sugar syrup is prepared
5. Squeeze half a lemon into the syrup
6. Stir it. Once done, switch off the flame.
7. Add Cardamom powder and Saffron (if using)
8. Mix evenly
9. Keep aside and keep it warm

1. In a mixing bowl add Wheafree Maida Replacer
2. Add Baking Soda
3. Add Food Colour
4. Mix evenly
5. Add water little at a time
6. Mix properly using a whisk
7. Make sure there are no lumps
8. Make a smooth batter of pouring consistency (not too runny)
9. Let the batter rest for 10-15 minutes
10. Put the batter into a cone or plastic bag
11. Tie up the wide opening using a rubber band
12. Cut a small hole at the other end
13. Heat up oil in a deep bottom pan/ fryer
14. Squeeze the batter into the hot oil in coiled circular shape
15. Deep fry them until they are golden and crisp
16. Soak it in hot sugar syrup for 1-2 minutes
17. Take them out of the syrup and serve hot

1. Heat oil in a large pan. Add cumin seeds, coriander seeds, fennel seeds. Sauté on low flame until the spices turn aromatic.
2. Add green chilies, ginger and peas (if using). Sauté for 2 minutes.
3. Now add salt, chilli powder, turmeric, coriander powder, cumin powder, garam masala, amchur and black pepper.
4. Sauté on low flame until the spices turn aromatic.
5. Now add the mashed boiled potatoes and mix well until everything is well combined.
6. Cook for a few minutes then add fresh coriander leaves and mix well.
7. Potato stuffing is ready. Keep aside.

1. In a small bowl, take Wheafree Maida Replacer, Wheafree Cornflour.
2. Add warm water and mix into smooth lump-free slurry.

1. Take a slice of Wheafree Sandwich Bread.
2. Lightly wet your palms and apply on both sides of the bread.
3. Trim off the edges then roll out the bread pieces and flatten them out into sheets.
4. Cut them diagonally. Apply the slurry along the edges and fold the bread into a cone
5. Stuff the cone with the potato stuffing. Apply the slurry on the remaining ends of bread. Cover and seal the edges by pinching lightly on it.
6. Heat up oil in a deep bottomed pan/ deep fryer. Fry the samosas keeping the flame on medium.
7. Stir occasionally. Fry until the samosa turns golden and crisp.
8. Drain the extra oil over a tissue.
9. Serve hot with gluten free tomato sauce or tamarind chutney.

- Boil 1-1 ½ cup of water in a large pan on high flame.
- Using a knife slit a shallow X on the bottom of each tomato and put them in the water for blanching. Add dried red chillies in the pan.
- Boil for 10 minutes or when the skins of tomatoes start to peel off.
- Drain off the water and run tomatoes through cold water. Once the tomatoes are cooled, peel the skin off.
- Put them in the blender along with the boiled red chillies and some garlic and cumin seeds. Blend them all together into a smooth paste.
- Heat the blended puree in a pan on medium-high flame. Add salt and pepper.
- Cook for about 5-7 minutes, let the sauce reduce and thicken till the desired consistency is obtained. Keep stirring at intervals.
- Pour it in a bowl and keep it aside.

- Heat up the butter in a pan on medium flame.
- Add Wheafree Maida Replacer and sauté on low flame for a minute, the maida will become aromatic and will change its colour.
- Add 1 cup milk and mix well till the sauce thickens. Make sure the sauce is smooth and there are no lumps (if required use a whisk).
- Add 1 more cup of milk and stir continuously until the sauce thickens furthermore.
- Cook until the sauce turns smooth and creamy.
- Now add salt, white pepper, black pepper, chilli flakes, oregano and parsley. Mix the spices well.
- Add cheese, stir and let it melt in the sauce.
- Pour it in a bowl and keep it aside.

- Heat the oil in a frying pan and sauté garlic in it. Then add onions and sauté for a minute.
- Add carrots, stir fry it for a minute. Then add capsicum, bell peppers and sweet corn. Sauté for a minute keeping the veggies still crunchy.
- Further add oregano, parsley, chilli flakes and salt (according to your taste).
- Mix it well and keep it aside.

- Take Wheafree Sandwich Bread.
- Apply wet hands on both sides of the bread then with the help of a roller, roll out the bread pieces and flatten them out into sheets.
- Trim off the edges.
- Cut the bread sheet into 2 halves. Keep aside.

- Preheat the OTG at 140 ͦC.
- In a baking tray, add about 3 tbsp of red sauce and 2 tbsp of white sauce, spread it over the bottom of the tray, use more sauces if required to cover the whole dish with sauces.
- Arrange one layer of rolled out bread sheets lengthwise over the sauce (3-4 breads depending on your pan size, edges may overlap.)
- Cover the bread with another layer of red sauce and white sauce and spread evenly.
- Add a layer of veggies all over the sauces. And cover it with grated cheese.
- Put another layer of bread sheets and lightly press on it so that the layer settles down.
- Apply a third layer of sauces, top it with the remaining veggies.
- Cover it with a layer of grated cheese.
- Garnish with some veggies and add a little of Red and White sauce.
- You can also garnish it with some oregano and parsley.
- Bake in the OTG at 140 ͦC for 10 minutes. Then further bake the lasagna at 120 ͦC for another 10 minutes.
- Once done, take it out, cut the lasagna into squares. Serve it hot.

- Grind tomatoes, red chilies, ginger and garlic together in a blender.
- Heat a little oil in a pan, add cumin seeds and sauté for a minute.
- Add chopped ginger and onions and sauté them.
- Then add the prepared puree in the pan and boil for a few minutes.
- Add Salt and Oregano and mix into the sauce properly
- Add Gluten free soy sauce, vinegar and tomato ketchup.
- Mix well and boil till the sauce thickens. Take out in a bowl and let it cool down.

- Heat up oil in a pan on medium-high flame. Sauté ginger and garlic for few seconds. Add onions and sauté it for 2-3 minutes till the onions soften a bit, you don’t have to brown them.
- Then add the chopped vegetables together. Stir continuously for 3-4 minutes making sure they are tender but still little crunchy.
- Now add salt and pepper, mix well.
- Add Gluten Free Ajinomoto to enhance the flavour.
- Then add spring onion greens (if using) and gf soy sauce and mix properly.
- Take out the stuffing in a bowl.
- Add boiled gf Wheafree Rice Noodles (if using) into the vegetables and mix with very light hands.
- Take Wheafree Cornflour in a small bowl and mix with water properly so that there are no lumps.
- Add it to the vegetables. Mix for a minute or two so that the vegetables become sticky.
- Keep aside, let the stuffing cool down.

- Take Wheafree Maida Replacer and salt in a bowl mix properly
- Add warm water little by little and knead into smooth yet stiff dough.
- Cover the dough and let it rest for 10-15 minutes. Meanwhile prepare the steamer by adding a glassful of water into the steamer pan and bring it to a simmer on high heat.
- Then divide the dough into equal portions and make smooth balls.
- Working with one ball at a time and roll into thin, 4 inch diameter circle.
- Put a tablespoon of stuffing in the center and fold the covering sheets in the shape of momos.
- Once all of them are shaped. Grease the steamer tray with oil and arrange shaped momos on it.
- Steam them for 10-15 minutes or till the outer layer looks shiny, transparent and it doesn’t feel sticky on touching.
- Remove from the steamer gently and serve hot/warm.

- In a large bowl add cabbage, carrot, cauliflower, capsicum, red/yellow pepper, spring onions (if using), garlic and ginger paste. Mix them well.
- Squeeze the extra water off the grated vegetables.
- Add salt, black pepper, white pepper in the bowl. Add gluten free ajinomoto to get that restaurant style Chinese flavor.
- Mix well making sure everything is combined well.
- Now add Wheafree Maida Replacer and Wheafree Cornflour little by little and mix till the vegetables start to take the shape of a dough.
- Take small portion in your hand and press lightly making equal sized balls.
- Heat oil in a fryer or a wok at high. Deep fry the balls in oil on medium flame.
- Stir them occasionally. Fry until the balls turn golden brown.
- Once done take out the balls and drain off the extra oil on a tissue. Keep aside.

- Heat oil in a wok at high flame.
- Sauté garlic and green chillies at medium flame stirring continuously.
- Add onions and sauté it. Then add carrot, stir fry the till they are slightly cooked.
- Add capsicum and spring onions. Fry for only a minute making sure the vegetables are still crispy, transfer the vegetables in a bowl and keep aside.
- Take Wheafree Cornflour in a bowl and add water to it and mix it making a smooth, lump free slurry mixture. Keep aside.
- Boil water in the wok. When the water is about to come to a boil pour the cornflour slurry in the wok little by little, keep stirring simultaneously to make sure it does not settle down.
- Let it boil until you get thick, silky and glossy gravy.
- Add salt and pepper powder (as per taste). You can add gluten free ajinomoto to the gravy for a typical Chinese aroma.
- Add gluten free soy sauce, gluten free chilli sauce, mix them well and cook for about a minute.
- Add gluten free tomato ketchup and stir making sure all the sauces are well combined.
- Now add the stir fried vegetables and mix properly and cook for a few minutes.
- Now add prepared veg manchurian balls to the gravy. Cook it for a few minutes.
- Turn off the flame and let it stand for about a few minutes so that the manchurian balls absorb the gravy and become plump.
- You can garnish with some finely chopped spring onions and serve hot with fried rice or noodles.

- Take Wheafree Idli Mix in a mixing bowl.
- Add curd and ½ cup water and mix well.
- Add more water as per requirement to make a batter of pouring consistency but not too runny.
- Now add salt and pepper to it and mix evenly.
- Add mustard seeds (which are previously fried in oil) to the batter for flavour.
- Mix everything well and keep the batter aside for about 15-20 minutes.
- Now add 1 Eno fruit salt sachet or a pinch of baking soda to the batter to make it fluffy and mix with light hands in one direction.
- Now pour the batter over a greased idli mould.

- Electric Steam Idli Maker: 12-15min.
- Pressure Cooker- 10 minutes
- When using a pressure cooker, remove the whistle from the lid and cover the cooker tightly with its lid or cover it with a plate.
- Preheated Microwave- 3-5 minutes
- Take out the mould and let it stand for 2 minutes and then unmold.
- Serve it with Coconut/ Groundnut chutney and with Sambar.

- Wash and cut the potato into 8 halves.
- Boil water in a pot and put the potatoes in it. Let it boil for 10-15 minutes on high flame.
- Check with a knife or fork to see that the potatoes are completely boiled and have become soft.
- Take them out and peel off the skin. Keep aside to cool down.
- Take Wheafree Maida Replacer in a mixing bowl.
- Add coriander leaves, onion, salt, turmeric powder, pepper, oregano, chilli flakes in the bowl and mix everything well.
- Add water gradually and mix using a whisk. Add more water as per requirement to make a smooth liquid batter, free of lumps. (not too runny)
- Now grate the potatoes into the liquid batter or add mashed potatoes into it. Whisk well until the batter becomes smooth.
- Heat a non stick pan over medium flame. Brush it with a little oil/butter.
- Pour some of the batter on the pan and spread it evenly, use a spoon or spatula if required.
- Cook over medium flame until the edges separate the pan and the parantha looks set (the batter should not be in liquid form anymore.)
- Flip and cook the other side. Keep pressing the edges lightly with a spatula or a clean cloth.
- Brush both sides with oil or butter and cook.
- Once both the sides are done, take it off the pan.
- Serve hot along with yoghurt and/or a gluten free pickle or tomato sauce.

- Heat oil in a frying pan on high flame.
- Add mustard seeds and Cumin seeds into it and fry them on low flame, let them splutter.
- Now add onions, curry leaves and green chilies into the pan. Sauté on medium-high flame till onions soften and turn translucent.
- Add ginger paste and stir fry.
- Add the turmeric powder, salt and pepper. Mix very well.
- Now add a little water. Mix well and simmer for 2 to 3 minutes or till the mixture thicken a bit.
- Next add the boiled potatoes and mix gently till the spices coat the potatoes.
- Cook on low flame for 3 to 4 minutes stirring occasionally. The water will reduce and the potato filling will thicken.
- Switch off the flame and then add chopped coriander leaves.
- Stir and keep the potato filling aside.
- The filing should be moist and easily spreadable on the dosa but it should not be of a curry or gravy consistency.

- Take Wheafree Dosa/Idli Mix in a mixing bowl.
- Add curd and ½ cup water mix well.
- Now add more water as per requirement to make a batter of pouring consistency but not too runny.
- Mix everything well and keep the batter aside for about 15-20 minutes.
- Add 1 Eno fruit salt sachet or a pinch of baking soda to make it fluffy and mix with light hands in one direction.

- Heat the pan on medium-high flame, add a few drops of oil and rub it evenly over the pan with a tissue or cloth, there should not be any excess oil on the pan.
- Once the pan is hot enough, stir the batter once and pour it in the centre of the pan. Spread it evenly with the help of a ladle starting from the middle reaching the edged in circular motion making a thin crepe out of the batter.
- Let it cook for a minute on medium flame then brush a little oil/butter over the dosa. The centre will start to appear golden brown in colour and the edges of the dosa will start to come off the pan when it is done.
- Spread the potato filling over the dosa and fold it and cook for a few seconds.
- You can also serve the dosa without the filling as plain dosa.
- Serve hot with Coconut/ Groundnut chutney and with Sambar.