Allergy-Friendly Adventures: Delicious Recipes for Little Tummie

Gluten-Free Vegetable Cutlet

Ingredients

• 1 cup of cooked rice
• 1 cup of boiled and mashed potatoes
• ⅓ cup chopped carrots
• ½ cup chopped onions
• ½ cup peas
• 2-3 chopped green chillies
• ⅓ cup fresh coriander
• ½ tsp. coriander powder
• Salt and pepper to taste
• 1 tsp. cumin powder
• 1 tsp. garam masala
• Oil for frying

Procedure

• In a bowl, mix all the ingredients except the oil and form a mixture.
• Once it's ready, give them the shape of small cutlets.
• In a pan, heat some oil for frying over medium heat.
• Once the oil is hot enough, fry the cutlets for about 3–4 minutes until they turn golden brown.
• Serve with ketchup or green chutney!

Gluten-Free Masala Idli

Ingredients

• 2 cups Idli batter
• ½ cup chopped carrots
• ½ cup chopped capsicum
• ½ cup chopped onion
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• ½ tsp turmeric powder
• Salt to taste

Procedure

• Prepare an idli batter using overnight fermented rice and urad dal.
• In a pan, heat some oil and add mustard and cumin seeds until you notice them spluttering.
• Now add finely chopped onions until they turn slightly golden.
• Now add turmeric powder, chopped carrots, and capsicum and let them cook for another 4-5 minutes.
• Once done, add this veggie mixture to the idli batter and mix it together along with salt.
• Grease the idli molds with a little oil and pour a spoonful of idli batter into each.
• Let the idlis steam for about 10–12 minutes until they are ready to be served.
• Garnish with fresh coriander leaves and serve along with some sambhar or mint chutney.

Dairy-free banana pancakes

Ingredients

• 1 cup whole wheat flour
• 1 mashed banana (the riper, the better)
• ½ cup coconut milk
• 2 tbsp. honey
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp. cinnamon powder
• ¼ cup water
• Pinch of salt

Procedure

• In a bowl, mix together the mashed banana, coconut milk, honey, and water.
• Now combine the mixture with wheat flour, baking powder, baking soda, salt, and cinnamon powder to form a smooth batter.
• Now grease a nonstick pan with some oil and pour one big spoonful of batter onto the pan.
• Spread the batter to form a pancake and wait until one side turns golden brown before flipping it.
• You can also notice bubbles on the surface, which indicates you can flip it to the other side.
• Cook until both sides turn golden brown.
• Drizzle with honey and enjoy!

Nut-Free Poha

Ingredients

• 2 cups poha
• 1 chopped potato
• ½ cup green peas
• ½ cup chopped onion
• 2 chopped green chilies
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• 8-9 curry leaves
• ½ tsp turmeric
• Salt to taste
• Lemon juice and coriander leaves for garnishing

Procedure

• Drain the poha under running water and let it rest for about 10 minutes.
• Take a pan and heat some oil over medium heat.
• Add mustard seeds, curry leaves, and cumin seeds, and let them splutter.
• Now add the onions and green chilies and cook until the onions turn slightly golden.
• Then add chopped potatoes, carrots, and green peas and cook for another few minutes until the veggies turn soft.
• Add turmeric powder, salt, and poha and cook for another 4–5 minutes.
• Garnish with some fresh coriander juice and lemon juice.

Takeaway