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 “raita” of yogurt, cucumber and mint.

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

Ingredients for raita sauce with yogurt:

  • 2 cucumbers
  • 1 teaspoon salt
  • 250 yogurt or
  • 2 tablespoons chopped fresh mint

Ingredient for raita sauce vegan with cashews:

  • 2 cucumbers
  • 1 teaspoon salt
  • 50 g cashews for dairy free version
  • 2 tablespoons chopped fresh mint

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.

How to prepare raita sauce with yogurt 
  • Peel the cucumber, cut it in half and private seeds.
  • Grate the cucumber in a bowl, sprinkle with salt and let stand for 5-6 minutes to remove any bitter liquid.
  • Mix yogurt and mint cucumber.
How to prepare raita sauce vegan

If you can not use yogurt replace with cashews.

Cashews to be smoothies with more ease be soaked in water for 8 hours. Soaking in addition to making it easier to oilseed crushing increases their digestibility.

Put the cashews in a bowl or glass ceramics, do not use plastic or metal, cover with water and add a pinch of salt.

Leave to soak for 8 hours or overnight.

Drain, rinse very well.

Chop cashews pulse not to overheat when they are chopped coarsely can add the other ingredients and blend until the sauce is smooth and creamy.

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