Recipes

- Soak Wheafree Sorghum Sooji in hot water for 20-30 minutes. Drain off the water and keep aside.
- Mix Wheafree Besan, Wheafree Sorghum Sooji, sugar, turmeric powder, oil and salt together in a mixing bowl.
- Pour desired quantity of water so that the batter is of pouring consistency and not runny. Mix it to form a smooth batter.
- Once the batter is smooth add 1 tsp water and add Eno fruit salt into it. Stir gently with light hands so that the batter gets bubbly and Eno is evenly mixed.
- Grease the container of your choice with oil. You can use a spring-foam pan or microwave safe dish or an idli mould.
- Pour the batter into the container.

- Idli Maker: Steam it for 15-20 minutes
- Pressure Cooker- Steam it for 6-7 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.
- Microwave- For 3 minutes
- You can insert a toothpick to check if the dhokla is done. It should come out clean. If the toothpick has batter on it, then you need to steam/microwave for another minutes or so.
- Once done, remove it and let it stand for 2 minutes.

- Heat oil in a pan on medium flame then add mustard seeds and fry them lightly over low flame.
- Add green chillies and curry leaves. Fry for a minute on medium-low flame.
- Add sugar and salt to it and then add water. Cook till sugar is dissolved.
- Add the lemon juice and cook for another minute.
- Once done, spread the tempering over the dhoklas and cut it into square pieces.
- Garnish with some coriander and coconut.

- Add sugar and water to a saucepan over low-medium heat and cook for 5-8 minutes.
- Check until one thread (string) of sugar syrup is formed between two fingers.
- Then add lemon juice to the syrup to prevent it from crystallising.
- Once done, keep it aside and make sure it remains warm.

- Heat oil in a deep and wide bottomed pot like a cauldron (kadhai) or a deep frier on medium-high heat.
- While you wait for the oil to get hot, combine khoya, paneer, Wheafree Maida Replacer, Wheafree Baking Powder, baking soda and ammonium bicarbonate in a mixing bowl.
- Mix well with your hands into a smooth dough. Remember, do not knead the dough. Sprinkle a little water if needed for making the dough. - Bring it together with your hands to make it smooth.
- Grease your palms with some oil and make small coin sized balls and make sure there are no cracks. The balls might look small but they will expand when they are deep fried and soaked in the simple sugar syrup.
- After the oil is heated up gently slide 1 ball in the oil to test if the oil is ready. If it slowly rises to the surface, the oil is ready for frying. If the ball rises too fast, the oil is too hot and you need to reduce the heat before you proceed.
- Once the oil reaches the right temperature, add 5-6 balls to the oil.
- Deep fry them on slow flame. Stir them constantly and cook for about 10 to 15 minutes, ensure that the balls are evenly browning on all the sides.
- Once they are done, strain the extra oil.
- Soak / immerse the fried balls into the sugar syrup for about an hour. Prick it with a fork or toothpick before soaking for better result.
- Serve hot with a little sugar syrup.
- If you want to serve it dry, take them out and serve with coconut shavings sprinkled on top

- Take water in a large pan, add salt and oil into it and let it boil on high flame.
- Once the water comes to a boil, add Wheafree Rice Pasta to it. Boil the pasta on medium flame for about 10 minutes.
- Check using a fork, make sure the centre part is not dry. Keep the pasta a bit undercooked as it will be cooked again in the pasta sauce.
- Drain off the pasta, run it through cold water and keep it aside in a bowl. Pour a little oil over the pasta and toss it so that it doesn’t stick.

- Boil 2-3 cups 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, garlic cloves, salt and sugar in the pan.
- Boil for 10 minutes or when the skins of tomatoes start to peel off.
- Drain the water in a bowl and keep it aside. (Don’t throw it away)
- Remove the tomatoes with a spoon and put them into cold water. Collect the rest in another bowl.
- Once the tomatoes are cooled, peel the skin off and put them in the blender along with the boiled garlic and red chillies. Add the previously collected boiled water and blend them all together into a smooth paste.
- Heat the blended puree in a pan on medium-high flame. Let the sauce reduce and thicken for about 10-15 minutes till the desired consistency is obtained. Keep stirring at intervals.
- Pour it in a bowl and keep it aside.

- Heat up oil in a pan and sauté garlic on medium flame. Then add onions in it and sauté it for a few minutes.
- Then add carrots and cook it for a few minutes. Add capsicum, bell peppers and broccoli (if using), sauté until the vegetables are half cooked. (They should not be over cooked)
- Add chilli flakes and salt (according to taste). Add oregano, parsley, black pepper powder and white pepper powder. Mix everything well.

- Add the previously prepared tomato puree and add gluten free tomato sauce in the pan and mix well.
- Cook for a minutes on medium-low flame, keep stirring at intervals.
- Now add the boiled Wheafree Rice Pasta and gently toss everything well with light hands (to avoid breaking the pasta). Your red sauce should coat the pasta as well as the veggies.
- Once done, shift it to a bowl and serve hot.
- You can garnish with some grated cheese and oregano.

- Take 6-8 cups of water in a large pan
- Add salt and oil into it and let it boil.
- Once the water comes to a boil, add Wheafree Rice pasta to it. Boil it for 10 minutes on high flame.
- Check the pasta with a fork or with your hands, make sure the center part is not dry.
- Keep the pasta a bit undercooked as it will be cooked again in the sauce later.
- Once boiled, keep a cup of boiled pasta water aside then drain off the rest of water. Run the pasta through cold water and keep it aside.
- Add a little oil and toss the pasta so that it doesn’t stick.

- Heat the oil in a frying pan and sauté garlic and onion in it.
- Add carrots and sauté them for 1-2 minutes.
- Then add capsicum, bell pepper and sweet corn. Sauté them until vegetables are slightly cooked yet remain crunchy.
- Further add pepper and salt according to your taste.
- Mix it well and keep it aside.

- Heat up the butter in a pan on medium flame.
- Add Wheafree Maida Replacer and sauté on low flame until the maida turns aromatic yet does not change its colour.
- Add 1 cup of milk and mix well till the sauce thickens. Make sure the sauce is smooth and there are no lumps.
- Add 1 more cup of milk and stir continuously until the sauce thickens furthermore. (If required use a whisk.)
- Cook until the sauce turns smooth and has a creamy texture.
- Now add white pepper, black pepper, chilli flakes, oregano, parsley and salt (you can add more or reduce according to your taste.)
- You can add some of the boiled pasta water if the sauce is too thick.
- Add cheese for better taste.
- Mix well making sure everything is well blended.

- Add the sautéed vegetables and combine well.
- Then add the boiled pasta and mix gently till everything is evenly mixed.
- Finally, just before serving the white sauce pasta, garnish with oregano and chilli flakes.

- Take Wheafree Gluten Free Maida Replacer in a large mixing bowl.
- Add Wheafree Baking Powder, Baking Soda, Salt and Sugar in the bowl.
- Give the dry ingredients a good stir.
- Then pour oil and curd.
- You can also add 1 egg white (well whisked) to increase the softness of the naan bread.
- Add milk little by little according to dough consistency.
- Begin to knead the dough adding more milk if needed. Knead it very well until soft and pliable. It should become soft and non sticky.
- Cover the dough with a damp cloth and let it rise in a warm place (for example: beside a stovetop or in an preheated oven (at low) along with a bowl of warm water.
- Once the dough is ready to go, transfer it to a floured work surface and divide it into proportions.
- Take a ball, cover it with some Wheafree Maida Replacer (don't use too much flour as it can toughen the naan). Use a rolling pin to roll out the dough ball until it form an oval shape about 1/4 inch thick.
- Season the naan with some Kasuri Methi and Kalonji (Onion Seeds) and lightly press or roll on it with light hand.

- Heat up the Electric Tandoor over high heat and lightly grease the surface of the plate with some oil to avoid the naan from sticking to the tandoor.
- Place the naan on the Tandoor plate and let it bake for about 4-5 mins while keeping a check on it in between. Let it puff up and bubble. Switch off the Tandoor once baked spots appear.
- Take out the naan, brush it with some melted butter/oil, serve warm.

- Warm the tawa on medium heat. To check if tawa is ready sprinkle a few drops of water on tawa, water should sizzle.
- Wet your palms with water and apply on lower side of the naan.
- Put the wet side of the naan on the tawa so that it sticks and does not come out. Lightly press on it.
- Turn the tawa over the flame keeping it about 2 inch away from the flames to cook the naan from top.
- Once the naan starts browning from the top, flip the tawa and keep it directly on the flame to let it cook from the other side as well.
- Take off the naan and brush it with some melted butter/oil, serve warm.

- You can use gas tandoor or pressure cooker upside down on gas for making the naan.

To make syrup:

- Prepare one string sugar syrup by dissolving sugar in the water on flame.

To make GulabJamun:

- Mix Maida, Khoya, Sodium bicarbonate and Ammonium bicarbonate and make smooth dough.

- Shape them into small balls.

- Make sure there are no cracks.

- Deep fry them on slow flame until they are dark brown.

- Soak/ Immerse in sugar syrup for an hour.

- Take them out and serve hot with a little of sugar syrup.

- Blend Cheese, Onion, Salt, Black pepper, Coriander and GF Wheafree Maida.

- Shape into small balls and place in refrigerator for 10mins.

- Now deep fry these balls. (Do not put all the balls at one time)

- Makes 16 servings.

• Take a deep pan or kadhai and add the Wheafree Besan, cumin seeds, salt and red chilli powder. To it, add water to make a thin consistency batter. Remember, it should not have any lumps.
• Heat the above pan and cook the mixture on high flame while stirring continuously.
• When the mixture gets thickened and comes together then switch off the gas. Immediately transfer the mixture on a big plate and spread the mixture evenly. Let it cool.

• Heat a pan, add ghee and melt it.
• Add cumin seeds and let is splutter.
• Take a bowl: add curd, red chilli powder, coriander powder, turmeric powder, salt. Mix well.
• Add this mixture to the pan and keep stirring the mixture. Cook it on medium flame.
• Add water to the residue of pitod in a deep pan or kadhai. Mix well. Add green chillies and dry mango powder, mix them well.
• Once the ghee appears on the top of gravy, add the water mixture to it. Mix well and cook it on a low flame.
• Cut the pitod in any desired shape (usually cut in diamond shape).
• Add the pitod to the gravy and cook it for a minute then switch off the gas. Serve Hot.

To cook the pasta- (use instructions on box)

OR

Boil the water in a pan. Once it starts boiling, add pasta shells, salt and oil to it.
In about 10 minutes, pasta is boiled.
Make sure it’s little bit undercooked.
Save 1/4 cup pasta water and discard remaining.

In a pan, add olive oil and butter.
Once butter starts melting, add the cornflour and mix it well together. In about 2 mins or so, cornflour will be cooked, and will be golden in colour.
Add 1/2 cup of milk and whisk it. Make sure there are no lumps. Then slowly add the remaining milk, cream and pasta water (as kept aside) and mix them well together.
Now add garlic powder, salt, oregano, paprika, black paper powder.
Mix together and bring it to boil.
Once starts boiling, reduce the flame and add cheese. Melt all the cheese and mix well. Make sure there are no lumps and your white sauce is ready.

In a pan, mix the boiled Wheafree pasta and already prepared sauce together with light hands.
Preferably use different pan than a saucepan (that you already have been using for the preparation of the sauce) as it will be boiling hot and it will cook your pasta more.

Add your white sauce pasta in a baking pan, make sure you use all the white sauce.
Add a layer of crushed potato chips and cheese. Top it off with a dollop of butter.
Make sure your pasta is not dry and it has additional sauce in it. Otherwise baking will make your pasta dry.
Preheat over to 180 degree Celsius. Bake the pasta for 5 mins and then grill for 3 mins. Serve it hot.