Gone are the days when if you are allergic to gluten, you will not be able to eat the cake at a birthday party. Gluten-free Gang, this is your time to shine! Not just in the dessert section, but now we have gluten-free main course options, appetizers and more.

Here we have compiled a few recipes that are Indian, gluten-free and absolutely lip-smacking!

1- Kuttu Ka Dosa

Ingredients  

Potato Filling:

Here is what you need- 

• Ghee (for frying)to taste 
• salt (use sendha namak if fasting)
• 1/2 tsp red chilli powder
• 1/2 tsp ginger, chopped
• 3 boiled potatoes
  
  For the Dosa:
  
  5 tbsp buckwheat flour
  2 tbsp arbi (colocasia), boiled 
  salt
  1/2 tsp ajwain (carom seeds)
  1/2 tsp red chilli powder
  1 tsp ginger, chopped
  1 tsp green chillies, chopped
  ghee (clarified butter)
  1/2 tsp green chillies, chopped
  Ajwain

How to Make Kuttu Ka Dosa
 

Prepare the Potato filling:

1. Heat ghee in a pan, crush the potatoes into it and mix in the rest of the ingredients.
2. Toss the potato mixture around for a few minutes till it becomes light brown in colour.
3. Take it out and keep aside.

Prepare the Dosa:

1. In a bowl, mash the arbi and mix it with the flour and salt.
2. Add some water and mix well.
3. Add the ajwain, red chilli powder, ginger and green chillies and mix again.
4. Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency.
5. Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter and spread it.
6. Cook for a few minutes and spread more ghee around the edges to make it crisp.
7. Now flip it over and cook the other side.
8. Now put some filling on top and fold the dosa over it.

Serve hot with mint and coconut chutney.

2- Chicken Quinia Biryani 

Ingredients 

• 2 Cups Quinoa, blanched
• 2 Onions, sliced
• 1 Tomato, chopped
• 3 Green Chillies(slit open)
• 1 tbsp Ginger Garlic paste
• 1/4 cup Mint Leaves, chopped
• 1/4 cup Coriander Leaves
• 1/2 cup Fresh Yogurt/Curd(beaten)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Chilli Powder 
• To taste Salt

To Marinate:

• 250 gram Chicken (cut into pieces)
• 1/4 tsp Garam Masala Powder
• 1/4 tsp Ginger Garlic paste
• 1 tbsp Yogurt/Curd
• 1 tsp Chilli Powder
• 1 tsp Coriander Powder
• 1/2 tsp Salt

To Temper:

• 3 tbsp Oil
• 4 Cloves
• 1 small Bay leaf
• 3 Cardamom

Method -

1. Wash the chicken and drain the excess water. Marinate it with the ingredients and cover it, keep aside for at least 30 minutes.
2. Heat oil in a skillet or a pressure cooker, add the tempering ingredients one by one then add onion, green chilli, mint leaves, cilantro, sprinkle little salt and saute for 1-2 minutes.
3. Add ginger garlic paste and saute till the raw smell leaves.
4. After that add tomato and saute till it turns soft and mushy.
5. Now add the marinated chicken, chilli powder, turmeric powder and saute for 2-3 minutes more.
6. Cover and cook it for 6-7 minutes or till the chicken gets 3/4th cooked.
7. Add 1 cup yogurt, 2 or 3 cups of water, enough salt and allow it to boil.
8. Once it starts boiling, reduce the flame and cook for 3 more minutes.
9. Layer with quinoa, toss and enjoy.
   
   Eat with raita and a generous squeeze of lime!