This pie spicy Indian gluten free inspired by the Indian recipe “Khitschuri” or “casserole of rice and lentils,” I will serve with a salad of tomatoes and a sauce.

Ingredients for 44 cakes of 4 cm per side:

  • 50 g buckwheat grain to soak
  • 50 g red lentils to soak
  • 100 g cauliflower florets
  • 100 g peas
  • 200 g eggs
  • 25 g oil  (2 tablespoon)
  • 1 teaspoon baking powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion
  • 1/8 teaspoon garlic
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon coriander

How to prepare indian spiced cakes

Wash very well the red lentil and buckwheat grains.

Soak in water, separately, the red lentil and buckwheat for a minimum of 60 minutes.

Drain and blend, always separately, with about 5 ml (equivalent to 1 teaspoon) of water each.

Heat oven to 180° C.

Grease the molds chosen for baking pies.

Chop the cauliflower in a blender.

Mix the rice and lentil puree to the rest of the ingredients and mix.

Pour the mixture into molds.

Bake at 180 ° C for 20 minutes.

They can be eaten hot or warm.


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