Gluten-Free Hot Cross Buns

February 23, 2024

Hot cross buns are an Easter classic, especially in the United Kingdom and British Commonwealth, but with their blend of dried fruits, zests, and spices, they make an excellent sweet treat any time of year.

This recipe was provided by our friends at the Gluten-Free Palate.

A photo of hot cross buns. There are also bowls of various ingredients.

Ingredients

Hot Cross Buns

  • 1 ½ cups gluten-free all-purpose flour
  • 5 Tablespoon cornstarch
  • ½ cup sugar
  • 2 teaspoon dry quick yeast
  • 1 teaspoon cream of tartar
  • teaspoon cinnamon
  • teaspoon salt
  • teaspoon pumpkin pie spice
  • ⅓ cup dried currants
  • 3 Tablespoon dried cranberries
  • 2 Tablespoon crushed almonds
  • 1 teaspoon lemon zest
  • 1 teaspoon orange peel
  • 1 teaspoon vanilla
  • 1 teaspoon apple cider vinegar
  • 2 eggs
  • ½ cup melted butter

Glaze

  • ½ cup powdered sugar
  • 2 Tablespoon orange juice (or milk)

Instructions

  1. Preheat the oven to 360°F. Pour flour, starch, sugar, quick dry yeast, and cream of tartar into a deep bowl, mix with a whisk.
  2. Add spices, lemon and orange zest, salt, and mix again.
  3. Add vinegar, vanilla, and butter.
  4. Add eggs and start mixing everything. As a result, you should get a soft sticky dough, do not add a lot of flour, otherwise it will turn out to be too dense. If you see that there is not enough liquid, pour in some milk.
  5. Add dried currants, dried cranberries, and chopped almonds.
  6. Stir again, cover the bowl with cling film and leave for half an hour in a warm place. During this time, the dough will increase slightly in size and become even softer and fluffier.
  7. Divide the dough into 6 parts.
  8. Form each piece of dough into a small bun about 3 inches in diameter. Transfer the buns to a baking sheet lined with parchment, cover with cling film and leave for another 15 minutes.
  9. On top of each bun, make an incision in the shape of a cross.
  10. Grease each bun with sweet water made from a teaspoon of powdered sugar and 3 tablespoons of water. Put the buns in the oven and bake for about half an hour. Remove the buns from the oven and let cool slightly.
  11. Make a glaze with orange juice and powdered sugar. If you want the glaze to be perfectly white, use milk or water instead of orange juice. Lemon juice is also suitable.
  12. Apply glaze to the cross-shaped cuts on the buns and leave to dry. Hot cross buns can be tasted as soon as they have cooled down a bit.
PERMALINK
TAGS: VEGETARIAN, HOLIDAY, DESSERT, BREADS

Gluten-Free Egg Rolls

January 29, 2024

Egg rolls are a staple of American-Chinese food. This recipe provides a gluten-free alternative to the traditional wheat flour wrap, but doesn’t sacrifice any of the taste. Substitute fillings to your taste and enjoy!

This recipe was provided courtesy of our friends at the Gluten-Free Palate

A plate of egg rolls next to a bowl of dipping sauce.

Ingredients

Wrap

  • 1 cup gluten-free flour, plus more for sprinkling
  • 1⁄3 cup sweet rice flour
  • 1⁄2 teaspoon sea salt
  • 2 eggs at room temperature, beaten
  • 1 Tablespoon warm water, plus more if needed
  • 1 teaspoon olive oil

Filling

  • 1 Tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, chopped into small pieces
  • 2 cups shredded cabbage
  • 3 Tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 Tablespoon sesame oil
  • 2 Tablespoon soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon honey
  • 1⁄4 teaspoon freshly ground black pepper
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon salt
  • Oil for frying

Instructions

Make the Wrappers

  1. In a large mixing bowl, mix gluten-free flour, sweet rice flour, and sea salt.
  2. Make a hole in the dry mix, add the eggs, warm water, and olive oil. Using a fork or a spatula, mix until it crumbles.
  3. Using your hand, knead the dough until you can form a smooth dough ball. It will be a bit sticky, but not a messy sticky. Cover with plastic wrap and rest for 30-60 minutes.
  4. Put the dough on a large flat floured surface and divide it into 4 portions.
  5. Take one part of the dough and start to flatten it using a rolling pin. Sprinkle some flour on the top of the dough to make it easier to form it. The result should be very very thin until you can see through your finger when you pick it up.
  6. Cut the wrap into 7”x7” sizes. Brush some flour and stack them. Cover with plastic wrap to avoid drying. Do the same with the rest.

Cook the Filling

  1. In a large wok, heat olive oil using over medium heat. Cook the ground beef for around 5 minutes, or until no longer pink. Break up the meat while cooking then drain excess oil from the wok.
  2. Add onion then cook until the onion becomes translucent and fragrant.
  3. Add cornstarch and garlic powder to the wok. Cook until incorporated and starch is fully absorbed.
  4. Add the sesame oil, soy sauce, rice wine vinegar, honey, freshly ground black pepper, ginger, and salt.
  5. Reduce the heat to low, add shredded cabbage, and toss until it is wilted. Cover and simmer for 5 minutes.
  6. Take off from the heat and let it rest for around 10 minutes.

Assemble and Fry

  1. Place a wrapper on a flat surface, with one corner toward you, so it looks like a diamond. Put 2 tablespoons of filling in the lower middle of the wrapper, about 1 inch from the corner. Fold the corner closest to you to the middle, over the filling.
  2. Fold the corners on the right and left to the middle, too. It should look a bit like an envelope.
  3. Roll the wrapper from the bottom to the final corner. Moisten this end corner with water to seal it. Roll it fairly tight to avoid trapping air in the egg roll.
  4. Repeat these steps with other wrappers.
  5. If you have a deep fryer, deep fry the egg rolls until golden brown. Otherwise, heat a few inches of oil in a pan to about 350°–375°F (177–190°C) and fry until golden brown, flipping the rolls halfway through to get an even color and cook.
PERMALINK
TAGS: APPETIZERS/SNACKS, DINNER, LUNCH

Gluten-Free Cinnamon Raisin Bread

December 28, 2023

Some say cinnamon bread is the best way to eat raisins—whether you love them or tolerate them, this gluten-free bread is sure to please anyone! Spread jam on it for a sweet treat, or enjoy it with peanut butter for a more protein-focused breakfast.

This recipe was provided courtesy of our friends at the Gluten-Free Palate.

Slices of gluten-free cinnamon swirl raisin bread.

Ingredients

Bread

  • 2 ½ teaspoon active dry yeast
  • 1 cup warm milk
  • 4 Tablespoon brown sugar
  • 2 large eggs
  • ¼ cup plain yogurt
  • 2 ¾ cups of gluten-free flour
  • 1 teaspoon ground cinnamon
  • ¼ cup canola oil
  • ¼ teaspoon salt
  • ½ cup raisins, soaked in warm water for 30 minutes then fully drained. Tap with kitchen towel if needed.

Cinnamon Swirl

  • 1 stick butter, softened
  • 1 Tablespoon ground cinnamon
  • 3 Tablespoon brown sugar
  • 1 Tablespoon butter, melted (for brushing the dough before it’s ready to bake)

Instructions

  1. In a mixing bowl, mix yeast, warm milk, and brown sugar. Mix until the sugar is well dissolved, and cover with a warm kitchen towel for 10-15 minutes or until the yeast blooms (it’s bubbly on the top).
  2. In a bowl of a stand mixer, using a whisk attachment, mix eggs, yogurt, and yeast mixture until incorporated.
  3. Change the whisk attachment to the hook attachment and add gluten-free flour and ground cinnamon. Mix well using medium speed for 5-10 minutes.
  4. Add canola oil and salt and mix for another 10 minutes.
  5. Last, add the raisins and mix again just until incorporated.
  6. Take the bowl off the stand mixer, and place the dough on a floured flat surface. Knead or fold for another 5 minutes or until the dough becomes smooth and form it into a ball.
  7. Put the dough ball in a large, oiled bowl, cover it with a clean kitchen towel, and let it rest in a warm place for 45-60 minutes or until it doubles in size.
  8. Mix the butter, cinnamon, and brown sugar in a bowl. Refrigerate until the dough is ready.
  9. Generously grease the loaf pan with butter. A 8 x 4.5 x 4-inch loaf pan will do.
  10. After waiting, put the dough on a floured flat surface and punch the air out of it. Form it into a ball then divide it into 5 equal parts. Take 1 part (keep the others covered with a kitchen towel) and roll it out into a rectangle, ½-inch-thick and 7½ inch-long (or however long your loaf pan is).
  11. Spread ⅕ of the cinnamon butter mixture on top of the rectangle of dough, then roll the dough to form a log with a length of 7½ inches. Repeat with the rest of the dough sections.
  12. Now you have 5 logs of dough. Put 2 of the logs on the bottom of the pan, side by side, and put the others on top of them.
  13. Cover the pan using a towel and let it rest for another 45-60 minutes, or until it doubles in size.
  14. Pre-heat your oven to 350°F.
  15. When the dough is ready, brush the dough with melted butter.
  16. Bake for 35-40 minutes. If the top of the bread is getting brown fast, cover with aluminum foil.
PERMALINK
TAGS: BREAKFAST, BREADS

Gluten-Free Peanut Butter Blossom Cookies

December 5, 2023

While these peanut butter blossoms are most popular during the holiday season, they make an excellent treat any time of the year! With just a few ingredients, this recipe is definitely easier than pie. 

Recipe provided by our friends at the Gluten-Free Palate

Peanut butter blossom cookies on a serving plate. They are peanut butter cookies with a Hershey's kiss in the middle.

Ingredients

  • 1 cup peanut butter
  • ½ cup granulated sugar, plus a bit more for rolling cookies in
  • ⅓ cup brown sugar
  • 1 egg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 24 Hershey’s Kisses, unwrapped (or your favorite chocolate pieces, like Reese’s—just be sure to read the label and ensure it’s gluten-free! )

Instructions

  1. Add peanut butter, both sugars, egg, salt, and vanilla extract to a medium mixing bowl.
  2. Mix until combined, then chill for 1 hour.
  3. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  4. After chilled, roll cookie dough into 1″ balls. Roll them in granulated sugar.
  5. Place on the baking sheet 2 inches apart and bake for 8-10 minutes or until the bottoms start to brown.
  6. Remove from the oven and immediately place kiss, or your favorite chocolate, on top and press down slightly.
  7. Store in an airtight container for up to 4 days.
PERMALINK
TAGS: HOLIDAY, DESSERT

Gluten-Free Gingerbread Cookies

Gingerbread, a holiday classic! Use this gluten-free recipe, courtesy of our friends at the Gluten-Free Palate, to make celiac-safe gingerbread houses and gingerbread people. Decorating the cookies will be almost as enjoyable as eating them!

A smiling gingerbread cookie surrounded by cinnamon sticks, star anise, dried citrus fruit slices, and other holiday spices.

Ingredients

Gingerbread dough

  • 3 cups 1 to 1 gluten-free flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, room temperature
  • ½ cup brown sugar, packed
  • 1 egg
  • ½ cup molasses
  • 2 teaspoons vanilla extract

Icing

  • 2 cups powdered sugar
  • 3 Tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Mix the flour, spices, baking soda and salt in a medium mixing bowl; set aside.
  2. In a large mixing bowl, cream butter and brown sugar together.
  3. Add in the egg, molasses, and vanilla extract. Cream until smooth.
  4. Add in half the flour mixture and mix until combined.
  5. Add in the remaining flour mixture and continue to mix until combine.
  6. Shape dough into a ball and divide in half.
  7. On a piece of parchment paper, pat the dough down into a 1-inch disk. Repeat with the other half of the dough.
  8. Refrigerate for 1-2 hours, or until cold and firm.
  9. Once the dough has chilled, remove it from the refrigerator and place a piece of wax paper on top. Using a rolling pin, roll dough out to ¼ inch thickness.
  10. Preheat oven to 350°F (180°C).
  11. Remove the wax paper from the top of the dough. Using cookie cutters, cut shapes into the dough. Use a spoon or butter knife to remove the extra dough from around the shapes. Roll extra dough back into a ball, and place the wax paper back on top, and roll into ¼ inch thickness. Repeat until all dough is used.
  12. Transfer the parchment paper with the gingerbread cookies onto a baking sheet.
  13. Bake for 8-10 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature.
  14. Make the icing: mix all ingredients in a small mixing bowl until smooth. Spoon icing into a piping bag with a small tip.
  15. Decorate cooled cookies with icing and, if you have them, gluten-free sprinkles or candies.
  16. Let the icing set for a couple of hours before storing. Store in an airtight container at room temperature for up to 4 days.
PERMALINK
TAGS: HOLIDAY, FOR KIDS, DESSERT

Samosas

October 31, 2023

Samosas are savory, fried pastries from South Asia, suitable as appetizers or a main meal. Try this mouth-watering veggie version, and once you get the hang of it you can customize the filling with whatever ingredients you want!

This recipe is provided courtesy of our friends at the Gluten-Free Palate

A plate of samosas in front of dipping sauces.

Ingredients

Filling

  • 1½ pounds medium potatoes, peeled and cut into ½-inch chunks
  • 1 Tbsp olive oil
  • 2 tsp butter
  • ¼ tsp cumin
  • ½ tsp fennel seeds
  • 1 Tbsp curry powder
  • ½ tsp cayenne powder
  • ¼ tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp ginger paste
  • 1 onion finely chopped
  • 2 cloves garlic, finely minced
  • 4 oz thawed peas
  • 1 carrot, shredded
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp lemon juice
  • ¼ cup water
  • 2 Tbsp chopped cilantro
  • Oil for frying

Pastry

  • 3 cups gluten-free plain flour (ie, doesn’t include xanthan gum, baking powder, yeast, etc.)
  • 2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 4 Tbsp olive oil
  • 1-1 ½ cups warm water

Dipping Sauce

  • 1 tsp oil
  • 1 clove garlic, finely minced
  • 1 Tbsp concentrated tamarind paste
  • ¼ cup hot water
  • ½ tsp salt
  • ½ tsp cayenne powder
  • 1 Tbsp brown sugar
  • ½ tsp ground cumin

Instructions

Filling

  1. Boil the potatoes until just tender, about 15 minutes. Drain and set aside.
  2. Heat a large wok over medium to low heat. Add olive oil and butter.
  3. Add cumin, fennel seeds, curry powder, cayenne powder, ground turmeric, masala, and ginger paste. Saute until fragrant.
  4. Add garlic, and saute again for a few minutes.
  5. Add onion until translucent and fragrant.
  6. Add thawed peas and shredded carrot. Cook until tender.
  7. Add boiled potatoes to the wok. Add salt, pepper, lemon juice, and water. You may add salt and pepper according to your liking.
  8. Add the coriander and cook for a few minutes
  9. When all the filling is cooked, remove it from the heat and allow it to cool.

Pastry

  1. In a large bowl, mix gluten-free plain flour, xanthan gum, baking powder, and salt.
  2. Add egg and olive oil. Mix them until become the dough becomes crumbly.
  3. Add warm water little by little. Then knead until it becomes smooth. Knead lightly to bring it together as a ball. Remember, there’s no gluten, so not much kneading is required.
  4. Cover with plastic wrap and rest for 30 minutes.

Assemble the Samosas

  1. Divide the dough into 8 parts on a floured flat surface. Roll one part of the dough out to a 6 inches round. Cut in half, diagonally.
  2. Working with one of the two cut pieces, lightly wet the straight edge you just cut.
  3. Fold 1 edge to the other over your finger, so it becomes a cone, and pinch them to seal.
  4. Hold it on your hand and fill it with 1 spoonful of samosa filling.
  5. Close them by folding the round side and pinching to seal.
  6. Repeat the process with the rest of the dough.

Dipping Sauce

  1. Heat oil in the saucepan. Add garlic and saute.
  2. Add tamarind paste, hot water, salt, chili powder, brown sugar, and ground cumin. Cook until thickened.

Cook the Samosas

  1. Fry a few at a time, turning every few minutes, until crispy and golden, about 8-10 minutes.
  2. Use a slotted spoon to transfer fried samosas to a platter lined with paper towels.
  3. Serve hot with dipping sauce.
PERMALINK
TAGS: SIDE DISHES, VEGETARIAN, LUNCH, DINNER, APPETIZERS/SNACKS

Orange Chicken

October 4, 2023

Missing perfectly glazed orange chicken from your local takeout place? Yearn no more! We have a perfect, gluten-free substitution recipe, provided by our friends at the Gluten-Free Palate.

A bowl of orange chicken and rice.

Ingredients

Sauce

  • Zest from 1 orange
  • 1 cup orange juice from 1 orange (use the orange you zested)
  • ⅓ cup granulated sugar
  • 2 tablespoons rice vinegar (or white vinegar)
  • 3 tablespoons gluten-free soy sauce or tamari
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Chicken 

  • 4 skinless chicken breasts cut into 1-inch pieces
  • 3 eggs, whisked
  • ½ cup all-purpose gluten-free flour blend
  • ½ cup cornstarch
  • oil for frying, ideally one with high smoke point oil, like avocado oil

Instructions

Sauce

  1. Add orange juice, sugar, vinegar, gluten-free soy sauce, ginger, and garlic powder to a large pot or wok, and heat over medium heat for 3-5 minutes.
  2. In a small mixing bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste. Add the paste to orange sauce and whisk together.
  3. Continue to cook for 5 minutes, until the sauce begins to thicken.
  4. Once the sauce is thickened, remove from heat and add the orange zest. Stir until combined; set aside.

Chicken

  1. Add the gluten-free flour and cornstarch to a shallow dish and stir to combine.
  2. Whisk eggs in separate shallow dish.
  3. Dip chicken pieces in egg mixture, coating all sides, and then in the flour mixture, coating all sides. Place on a separate plate. Repeat until all chicken is coated.
  4. Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. If it starts to smoke, turn the heat down.
  5. Working in batches, add chicken pieces to the pan, but don’t overcrowd the pan.
  6. Cook for 3-4 minutes, turning halfway through, until the chicken is brown on all sides and cooked through.
  7. Place the cooked chicken on a paper-towel-lined plate and repeat until all chicken is cooked.
  8. Once all the chicken is cooked, add the chicken to the large pot with the orange sauce and toss to coat.
  9. Serve hot over rice.

Notes and Tips 

  • Make the sauce first, so it’s ready to go when the chicken is done.
  • Breast meat and thigh meat both works well in this recipe.
  • You can use chicken strips or smaller pieces of chicken.
  • If you don’t have cornstarch, you can use arrowroot starch or tapioca starch.
  • The oil temperature should be around 350F.
PERMALINK
TAGS: LUNCH, DINNER

Peach Crisp

August 1, 2023

If you’re taking advantage of peach season in late July or early August, use fresh peaches for this recipe! Otherwise, substitute canned or frozen peaches. This is the perfect treat to sweeten up a hot summer night, or bring to any gathering, any time of the year, to cap off a hearty meal. 

This recipe is provided courtesy of our friends at the Gluten-Free Palate.

A bowl of peach crisp topped with ice cream.

Ingredients

Peach filling

  • 5 cups fresh or frozen and thawed peach slices (about 8 medium-large fresh peaches)
  • ¼ cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1 teaspoon vanilla extract

Crisp topping

  • ¾ cup brown sugar, packed
  • ½ cup all-purpose gluten-free flour blend
  • ½ cup gluten-free quick oats (make sure they are gluten-free, or substitute chopped nuts, such as slivered almonds or chopped pecans)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ⅓ cup butter, softened

Instructions

  1. Preheat oven to 375°F (190°C) and position the oven rack in the center of the oven. Lightly spray or grease an 8x8x2” square baking pan.
  2. Make the peach filling: Add the peaches, sugar, cornstarch and vanilla extract to your prepared pan. Stir until combined.
  3. In a separate, medium mixing bowl, combine the brown sugar, flour, oats, cinnamon, and nutmeg.
  4. With a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs.
  5. Evenly sprinkle the topping over the peach filling.
  6. Bake for 25 minutes or until the topping is golden brown.
  7. Serve warm with vanilla ice cream or whipped cream. It’s best the day of, but can be stored at room temperature for up to two days.
PERMALINK
TAGS: VEGETARIAN, DESSERT

Homemade, Gluten-Free Pasta (no machine needed!)

July 3, 2023

Are you missing perfect, slightly chewy pasta on the gluten-free diet? Then read on for a simple recipe for delicious, gluten-free pasta! You’ll be making fancy, authentic noodles in no time.

If you have a pasta machine, use it to make a more consistent noodle shape. Otherwise, don’t worry! Your pasta will be equally tasty if you hand cut it.

This recipe is provided courtesy of our friends at the Gluten-Free Palate.

Two nests of raw pasta. In the corner is the Gluten-Free Palate logo.

Ingredients

  • 1 ½ cups all-purpose gluten-free flour
  • 2 teaspoons xanthan gum (only if your flour doesn’t contain it)
  • 3 large eggs

Instructions

  1. In a large bowl, mix the flour with the xanthan gum, if using.
  2. Make a well in the middle of the flour and add the eggs. Mix well using a fork until all the ingredients are combined and you have a slightly sticky pasta dough. If the dough feels too dry you can add one more egg or a couple tablespoons of water until you reach the desired consistency. If the dough is too wet, add a little bit more gluten-free flour.
  3. Knead the dough on a floured surface for 2-3 minutes until you get a smooth ball of dough. There’s no gluten to be formed so you don’t need to knead the dough for too long, but the kneading ensures that you break apart lumps of flour, if any exist.
  4. Cut the dough into quarters and roll it out one at a time with a rolling pin. Roll it out into a loose rectangular shape.
  5. Fold the long ends together (so it’s easier to cut, unless you’re using a very long knife. You could even fold it in thirds). Then slice the dough with a knife according to how thick you want your pasta to be. Unroll or unfold your dough, then toss the pasta strands in some flour and shape them into nests (pictured). You can let the pasta dry, or you can cook it right away in salted, boiling water for 4-8 minutes.
  6. Top your noodles with your favorite gluten-free sauce and serve!
PERMALINK
TAGS: VEGETARIAN, LUNCH, DINNER, DAIRY-FREE

Dal Makhani (Indian lentils)

May 31, 2023

Looking for a delicious Indian recipe? Try this gluten-free, vegetarian dish, full of protein and flavor! Serve with basmati rice for a full meal.  

This recipe is provided courtesy of the Gluten-Free Palate.

A bowl of dal makhani.

Ingredients

  • 1 onion chopped
  • 1 cup urid beans (black lentils)
  • ⅓ cup canned red beans
  • ⅓ cup canned black beans
  • 1 chopped tomato
  • 1 Tbsp butter
  • ¼ cup cream
  • 3 cups of water
  • ⅕ tsp cumin
  • ⅕ tsp granulated garlic
  • ⅕ tsp chili
  • ⅕ tsp ginger
  • ⅕ tsp turmeric
  • ⅕ tsp fenugreek
  • ⅓ tsp garam masala
  • ½ tsp salt
  • ⅕ tsp pepper
  • cilantro for serving

Instructions

  1. Pre-soak urid beans for 5-6 hours. This will shorten their cooking time.
  2. In an Instant Pot or pressure cooker on saute mode, fry the onion in butter for 4-5 minutes, stirring occasionally.
  3. Add urid beans, tomatoes, salt, and all spices except garam masala and pour in 3 cups of water. If you are using raw beans instead of canned beans, add them at this stage.
  4. Stir and cook under pressure for 30 minutes. Then gently release the pressure and open the lid, checking the beans—they should be soft.
  5. Pour in the cream and add the garam masala. If you’re using canned beans, add them now.
  6. Simmer on saute mode for 5 minutes, stirring occasionally. Serve immediately with fresh cilantro.
PERMALINK
TAGS: SOUPS/STEWS, VEGETARIAN


Showing 1-10 of 947
1 2 94 95