Archive for November, 2011

This favorite dish is not only allergy free, but has some vegetables sneaked into it for enhanced nutrition. It is made without the addition of high sodium, canned soups.

Ingredients        ( 6-8 servings)

  • 1 package (30 oz) frozen hash brown potatoes
  • 2 cups (lightly packed ) shredded cheddar cheese (optional) 
  • 2 cups shredded zucchini
  • 2 cups roughly crushed cornflakes
  • 8 ounces sour cream / soft silken tofu, pureed
  • 1 1/2  cup chicken stock
  • ½ cup milk / soy milk / rice milk
  • ½ stick plus 2 Tablespoons (6 Tablespoons) melted butter / margarine /olive oil 
  • ½ cup finely chopped green onions
  • 3 level teaspoons corn-starch.
  • 1 teaspoon salt or salt to taste 
  • ½ teaspoon pepper


  1. Preheat oven to 350 degree F.
  2. In a large lightly greased casserole pan, combine potatoes with 4 Tablespoons melted butter/ margarine or ¼ cup olive oil, shredded cheese, shredded zucchini, salt and pepper.
  3. In a saucepan, heat the chicken stock.
  4. Mix corn-starch into the milk/ rice/soy milk, and add to the chicken stock, stirring all the time till sauce thickens.
  5. Pour sauce into the potato mixture.
  6. Stir in sour cream/ tofu and onions. )
  7. Mix 2 Tablespoons melted butter/ olive oil into the cornflakes.
  8. Spread on top of potatoes.
  9. Bake at 350 degrees for 45-50 minutes.

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This cake is truly a wonder cake. It is free of all the allergenic foods, even dairy.

dairy free wonder cake

Make and enjoy!


  • 2 cups “Grandma’s Gluten Free Flour Mix  (see Recipe) 
    4 Tablespoons cocoa powder
  • 3 teaspoons Egg Replacer (an egg free baking mix, which lightens texture of baked products and helps batter to rise), prepared according to package directions  It is available in most stores.  If Egg Replacer is not available, combine 3 Tablespoons water, 3 Tablespoons oil and 2 level teaspoons baking powder (substitute for 2 eggs)
  • 2 level teaspoons baking powder
  • 1/2 cup oil
  • 1 1/2 cups sugar 
  • 1 cup Club Soda / Sprite
  • 2 teaspoons vanilla 


  1. Preheat oven to 350 degree F (about 180 deg C)
  2. Sift the flour, cocoa and baking powder in a mixing bowl.
  3. In a separate bowl, whisk together the oil, sugar, prepared Egg Replacer, and vanilla extract.
  4. Pour in Club Soda, a little at a time and continue to whisk it in, till it is well incorporated into the batter.
  5. Add 1-2 tablespoons water if batter is too thick
  6. Mix further using a hand held mixer, for about half a minute of so.
  7. Pour into two 8” lightly greased cake pans
  8. Bake for 35-40 minutes , or until inserted knife or toothpick comes out clean
  9. Cool in pans on wire rack for 15 minutes
  10. With thin knife, loosen sides of cakes from pans, invert onto racks to cool.

Ingredients for Dairy free frosting

  • 2 cups confectioner’s sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup dairy free, soy free margarine,
  • 1/4 cup water
  • 1 teaspoon vanilla extract


  1. In a saucepan, mix all ingredients, except for the vanilla extract, and bring to a rolling boil. 
  2. Boil for a full minute. 
  3. Remove from heat, add vanilla and beat until creamy. 
  4. Let cool for about 5- 7 minutes.
  5. Frosting should be warm while spreading.

To  Assemble the Cake 

  1. Place one cake layer rounded side down, on cake plate. 
  2. With a narrow spatula, spread 1/3 frosting over layer.
  3. Top with second layer, rounded side up. 
  4. Spread 1/3 frosting on top of cake. 
  5. Use remaining frosting to cover sides.  



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Here’s a traditional favourite which can be made wheat free! Those with allergies do not have to merely watch while others around them gorge on Gulab Jamuns during festivals and parties. These Gulab Jamuns are equally delicious and can be enjoyed by one and all!

  • Preparation Time
    10 minutes
  • Cooking Time
    20 minutes,
  • Soak Time
    2 hours
  • Makes about
    16 to 18 pieces

Ingredients for the Gulab Jamuns

  • Instant Non-fat Dry Milk Powder >  1 cup
  • Corn Starch > 2 ½ Table Spoons
  • Baking Soda  > ¼ Tea Spoon
  • Thick Yogurt  > 3 Tablespoons
  • Ghee > 2 Teaspoons
  • Oil for deep frying > as required

Ingredients For the syrup

  • Sugar > 1 Cup
  • Water >  2 Cups
  • Ground Cardamom Seed (Elaichi)  >  ¼ Teaspoon


  1. Mix together all dry ingredients (Milk Powder, Corn Starch and Baking Soda) in a medium size bowl.
  2. Add 1 ½ teaspoons Ghee, reserving ½ teaspoon for later use.
  3. Mix 2 Tablespoons of Yogurt and make a medium soft dough, adding the remaining Yogurt in small quantities as required. You may not need the entire quantity, depending on the consistency of the yogurt.
  4. Knead well, so that the dough is very smooth. Smear a little Ghee on your hands as you knead, to prevent the dough from sticking to your hands.
  5. Rub a few drops of ghee on your hands as you form about 18 small balls with the dough
  6. Ensure that the surface of each ball is smooth and does not have cracks on it.
  7. Pour Oil into a medium wok (kadhai) and allow Oil to heat well.
  8. Test readiness by dropping a small bit of dough into the oil.
  9. When oil is ready, lower heat.
  10. Fry the Jamun balls on low heat, a few at a time, till they are a rich golden brown colour.
  11. Remove from oil, holding the slotted spoon with the balls against the side of the wok, so that maximum oil will drain.
  12. Place on a dish with paper towels.
  13. Meanwhile, combine Sugar and Water and place on medium high heat.
  14. Stir occasionally till the sugar is completely dissolved.
  15. Allow the syrup mixture to come to a rolling boil and continue to let it boil for 5 minutes.
  16. Remove from heat and add Elaichi powder.
  17. Gently drop the fried Jamun balls into the hot syrup, watch them partly absorb the syrup and fluff into larger, spongy balls.

Enjoy while warm, or zap your portion in the microwave—just great!

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