Gluten Free Recipes By Sanjeev Kapoor

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states. Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Take amaranth flour in a large bowl, add barnyard millet flour, salt, dried fenugreek leaves, red chilli powder, cumin powder, coriander powder, ginger-green chilli paste, sugar and dried mango powder. Add hot ghee to the flour mixture and mix well.

Add 1 cup water and knead into a soft dough. Cover with a damp muslin cloth and set aside for 5 minutes.

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Heat a non-stick tawa. Place a few discs on it and cook on medium heat for 2 minutes, flip and cook the other side for 2 minutes as well. Press the discs with a wooden spoon so that the discs do not puff up. Flip again and continue to press lightly. Repeat the process till the discs turn golden and crisp on both sides.

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10, 000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

Heat a non-stick tawa. Place a few discs on it and cook on medium heat for 2 minutes, flip and cook the other side for 2 minutes as well. Press the discs with a wooden spoon so that the discs do not puff up. Flip again and continue to press lightly. Repeat the process till the discs turn golden and crisp on both sides.

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10, 000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

Heat a non-stick tawa. Place a few discs on it and cook on medium heat for 2 minutes, flip and cook the other side for 2 minutes as well. Press the discs with a wooden spoon so that the discs do not puff up. Flip again and continue to press lightly. Repeat the process till the discs turn golden and crisp on both sides.

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10, 000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.