Nowadays, doctors recommend having at least one gluten-free meal a day. We have brought some gluten-free dinner recipes for you.
50 gm finely chopped boiled boneless chicken, 2 eggs, 1 cup of finely chopped onion, bell pepper and tomatoes together, salt to taste and oil for frying.
Add the chicken, vegetables, and salt to a big bowl and mix properly. Now add the eggs and whisk evenly with the vegetables. Heat a pan and add a little bit of oil. When the oil gets hot, add the batter and fry it till it becomes crispy.
1 cup of soaked millets, water or milk as preferred, salt and jaggery.
clean the millets thoroughly and soak them in water for 30 minutes—powder in a mixer and sieve the coarse particles. Boil water in a pan, add the millet powder and stir continuously to avoid lumps. Add a pinch of salt and jaggery for taste, then simmer till it is cooked.
2 cups of grated carrot, 2 small cardamoms, 3-4 cashews, 8-10 raisins, 2 tbsp ghee, 2 tbsp of milkmaid and sugar for sweetness.
Heat ghee in a pan and sauté the cardamoms in it. Add carrot, sugar, and milkmaid and stir until the mixture gets sticky. Then add the cashew and raisins in it and let it cool.
1 bowl roasted oats, ¼ cup Chana dal, ½ bowl curd, coriander and carrot finely chopped, oil, salt to taste
In a saucepan, fry the mustard seeds. Add the dal after the popping stops. Now mix the oats, curd vegetables, salt and the fries dal and make a thick batter. Pour the batter in the idli maker and steam till the idlis are cooked. Serve with chutney.
1/2 bowl millets and 1/2 bowl pulse, 1 bowl together of any vegetable of your choice, 1 tsp ginger and garlic paste, 1 tbsp. Ghee, cumin seed, salt, sugar and water.
Soak millets and pulses seperately in water for about an hour, drain and set aside. Now heat ghee in a cooker, add cumin seeds, add ginger garlic paste, and sauté for a minute.
In a saucepan, fry all the vegetables and add the fried vegetables, millets and pulses, water, salt and sugar to the pressure cooker and cook for 3-4 whistles. Serve hot.
2 cups ragi atta, water, veg oil, salt to taste.
Add water, oil and salt to a pan and boil it on medium-high heat. As soon as it comes to a boil, add the ragi flour and turn off the heat and mix the flour with a spatula. Knead a little to make the dough smooth and roll with a rolling pin.
Heat a Tawa and place the rotis on it, cook from both sides, place it directly on the flame while turning it from time to time with a tong till it puffs.
1 bowl millet, 1tsp olive oil, 1 tbsp mustard seed, 1 bowl of chana dal and urad dal together, 2 tbsp lemongrass chopped, 2 tsp lemon juice, 1 tsp turmeric powder, 1tsp red chili powder.
Soak millets for 30 minutes, then remove the water. Then add an equal quantity of soaked millets and water in a pan and boil till all the water is absorbed and kept aside.
Heat a pan and add olive oil to it, add mustard and saute till it begins to splutter, add chana dal, urad dal and fry till it turns golden brown.
Add lemongrass and fry some more, then add turmeric powder, red chili powder, salt and sugar according to your requirements. Add the cooled millets and squeeze lemon in them. Stir for some time, remove it from the flame and serve hot.
Your gluten-free dinner recipes are ready. Now go, hurry up, make them yourself, and enjoy a healthy lifestyle.
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