Category: Lunch

Masala Dosa

Crisp and Savory: Masala Dosa

Start this one the day before and you’ll have a quick and easy meal the next day.

INGREDIENTS

  • Dosa Batter: 2 C Short-Grain Rice
  • 4 C Water + some extra
  • 1/2 C Urad Dal (split Husked Black Lentils)
  • 1 tsp Fenugreek Seeds
  • 2 C Water
  • 1/2 tsp Salt
  • Vegetable Oil, for frying
  • Vegetable Filling: 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1 tsp Chilli Flakes (quite mild, add more if you like it spicy)
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric
  • 1 Tbsp Ginger, minced
  • 8 Curry Leaves
  • 4 Tbsp Garlic Infused Oil
  • 700g Potatoes (I used Agria), peeled, boiled, and cubed
  • 1/2 C Water
  • 1/2 C Coriander, roughly chopped, leaves and stems

INSTRUCTIONS

  1. Stage 1: Put the rice in a bowl, rinse well, and cover with the water.
  2. Put the fenugreek seeds and urad dal in a separate bowl, rinse well, and add water until it is covered. Leave both bowls to soak for 4-6 hours.
  3. Stage 2: Drain both bowls, keeping them separate.
  4. Put the rice into a food processor or blender, and add 1C of water.
  5. Grind to a smooth paste – this may take about 10 minutes.
  6. Remove from the blender and set aside.
  7. Add the fenugreek and urad dal mixture to a cleaned blender, and add 1C of water.
  8. Grind to a smooth paste – this may take about 10 minutes.
  9. Combine the two pastes in a mixing bowl. Whisk together to create a medium-thick batter. If it is too thick, add water.
  10. Cover the bowl with a tea towel and set it in a warm place. Let it ferment until the surface is bubbly – this will take about 8 hours.
  11. Stir in the salt. Use the batter straight away or refrigerate for later use (will keep up to a week).
  12. Stage 3 (Potato Filling): Add the garlic infused oil to a pan and heat to medium-high.
  13. Add the mustard seeds and cumin seeds. Wait for the seeds to pop, about 1 minute.
  14. Add turmeric, ginger, and the curry leaves, along with a pinch of salt. Stir to coat and cook for 1 minute.
  15. Add the potatoes and 1/2 C of water. Stir well to combine until the water has evaporated – about 5 minutes.
  16. Gently mash the potatoes a bit with the back of your spatula or wooden spoon.
  17. Season well with salt, add the coriander, and set aside at room temperature.
  18. (Dosa): Brush 1 tsp of vegetable oil over a pan over a medium heat.
  19. Ladle about a 1/4 C of batter in the center, and using the bottom of the ladle, quickly spread the batter outward in a circular motion to create what looks like a thin crepe.
  20. Leave it to brown gradually for about 2 minutes, cooking it on one side only.
  21. Carefully remove from the pan with a spatula and plate, ensuring the bottom has browned.
  22. Add 1/2 C of potato filling into the center of the dosa, and flatten the potato mixture slightly.
  23. Fold the sides of the dosa around the filling to make a cylindical shape.
  24. Serve immediately while warm.

ALTERNATIVES

Add some vegetables into the potato filling to make this meal a bit healthier – capsicum, peas, and spinach would all be great additions.

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Battered Fish

Takeaways at Home: Battered Fish

INGREDIENTS

  • 800g Fish Fillets, firm, white, boneless
  • 1 1/2 C gluten free Flour
  • 3/4 tsp Salt
  • 1/2 tsp Pepper, ground
  • 1 1/2 – 2 C Soda Water
  • Canola Oil, for frying

INSTRUCTIONS

  1. Pat the fish dry with paper towels and cut into eight even portions.
  2. Place the flour, salt, and pepper into a bowl.
  3. Slowly add the soda water, continuously whisking the mixture until smooth. Add additional soda water if the mixture is too thick.
  4. Coat each fish portion in the batter mixture.
  5. Heat oil in a pan over a medium-high heat, enough to reach about half the height of the fish (make sure you don’t overheat the oil or holes will form in the batter).
  6. Cook the fish in the oil for a few minutes each side, until cooked through and slightly browning. You may need to batch cook to ensure you don’t overcrowd the pan.
  7. Place the cooked fish on a wire rack to drain any excess oil.
  8. Serve while hot.

SERVE WITH

Oven baked or fried chips and/or a green salad.

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Creamy Chicken Pasta

INGREDIENTS

  • 1-2 Chicken Breasts, large, diced
  • 2 Tbsp Garlic Infused Oil
  • 300ml Cream
  • 1 Tbsp Mixed Herbs
  • 1 tsp Chicken Stock Powder
  • 150g Baby Spinach
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • 1 tsp Balsamic Vinegar
  • 40g Parmesan Cheese, grated, plus extra to serve
  • 250g gluten free Pasta (I used penne)

INSTRUCTIONS

  1. Cook pasta according to packet instructions and drain once it is cooked to al dente.
  2. Meanwhile, heat the garlic infused oil in a pan over a medium-high heat.
  3. Add the chicken and cook through, until lightly browned.
  4. Add the cream and mixed herbs, along with the chicken stock powder, and mix through.
  5. Simmer until the cream has thickened slightly.
  6. Add the baby spinach, salt, pepper, balsamic vinegar, and parmesan cheese, and mix through.
  7. Cook until the baby spinach has wilted.
  8. Add the pasta to the pan and stir through the creamy chicken mixture.
  9. Serve immediately.
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Red Cabbage, Carrot, and Mint Salad

Crunchy: Red Cabbage, Carrot, and Mint Salad

INGREDIENTS

  • 4C Red Cabbage, thick grate
  • 2 Carrots, medium grate
  • Mint Leaves, large handful, roughly chopped
  • Dressing: 2 Tbsp Lemon/Lime Juice
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper, ground

INSTRUCTIONS

  1. Combine everything in a bowl to mix thoroughly.
  2. Serve immediately or refrigerate until ready.
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Beef Kebabs

Authentic: Beef Kebabs

Serves 2

INGREDIENTS

  • 120g Kebab Meat
  • 40g Red Cabbage or Lettuce, grated or thinly sliced
  • 1 Carrot, grated
  • 4 Tbsp Hummus
  • 4 Tbsp Tzatziki
  • 2 Tbsp Tomato Sauce (ensure it is FODMAP friendly)
  • 50g Tomatoes, diced
  • 2 gluten free Wraps

INSTRUCTIONS

  1. Heat the wraps in a pan on the stove top (or in the microwave).
  2. Add half of the red cabbage/lettuce, carrot, hummus, tzatziki, tomato sauce, and tomatoes from the ingredients list to the middle of the wrap.
  3. Roll up one end over the middle, turn in the sides, and finish the roll to form a cylinder shape and serve.
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Crispy Pork and Prawn Rice Paper Rolls

Tasty: Crispy Pork and Prawn Rice Paper Rolls

Makes 18

INGREDIENTS

  • 250g Pork Mince
  • 200g Prawns, raw, peeled and deveined, finely chopped
  • 2 Spring Onion stalks, green tops only, finely chopped
  • 1C Red Cabbage, grated
  • Coriander, half a bunch, finely chopped
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Soy Sauce (gluten free)
  • 1 Egg
  • 1 tsp Salt
  • 1 tsp Pepper, ground
  • 36 x 12cm Rice Paper Wrappers, dried
  • Oil, for frying (flavourless such as rice bran)

INSTRUCTIONS

  1. Add the pork mince, prawns, spring onion, red cabbage, coriander, fish sauce, soy sauce, egg, salt, and pepper to a bowl.
  2. Mix to combine then set aside.
  3. Fill a separate bowl with warm water.
  4. Add two rice paper wrappers into the water and submerge for about 10 seconds.
  5. Place them onto a damp surface, one slightly overlapping the top of the other. Add about two tablespoons of the mixture in a cylinder shape into the middle of the bottom one.
  6. Fold the bottom of the wrapper over the filling, fold the sides over the top of this, and roll up, continuing to roll the second wrapper as well (tucking in the sides of the second wrapper when you get to them).
  7. Place to the side, on a damp but not wet, surface.
  8. Repeat with the remaining wrappers. Note: If you brush both sides with some extra soy sauce it will give the rolls a golden finish.
  9. Heat oil in a pan over medium heat (with sufficient oil to reach halfway up the height of your rolled rice paper rolls).
  10. Add the rolls in batches to the pan so you don’t overcrowd it. Fry each side until golden, cooked through and crispy.
  11. Place on a baking tray once cooked, then serve together.

ALTERNATIVE

Add 1C grated carrot as an addition for a higher vegetable ratio.

SERVE WITH

Soy and Vinegar Dipping Sauce and mint and coriander leaves.

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Pesto Potato Pasta

Warming: Pesto Potato Pasta

INGREDIENTS

  • 1/2 C Basil Pesto (made using garlic infused oil)
  • 425g gluten free Spaghetti Pasta
  • 400g Potato, peeled and cubed into 2x2cm pieces approximately
  • 1 C Green Beans, cut into 2cm pieces approximately
  • 1 Lemon, zested and juiced
  • 1/2 tsp Chilli Flakes
  • 1/2 tsp Salt (to taste)
  • 1/2 tsp Pepper, ground (to taste)

INSTRUCTIONS

  1. Add the pasta and potatoes to the boiling water and cook until the pasta is al dente and the potatoes have cooked through.
  2. Add the green beans to the pot to blanche a few minutes before the pasta and potatoes are ready.
  3. Drain the pot, reserving about 1/4 C of the pasta water.
  4. Add the pesto to the pot, along with the lemon zest and juice, chilli flakes, salt and pepper.
  5. Add some of the reserved pasta water, and mix to combine, adding additional water as required, until the required consistency has been reached and the pasta is well coated in the sauce.
  6. Serve while warm.
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Caponata

Veggie Goodness: Caponata

INGREDIENTS

  • 4 Tbsp Garlic Infused Oil
  • 260g Zucchini, chopped into half moons
  • 300g Eggplant, chopped into chunks
  • 4 tsp Oregano, dried
  • 1/2 tsp Chilli flakes (to taste)
  • 400g diced Tomatoes, tinned
  • 1/2 C Water
  • 60g Olives, halved (green or black)
  • 1/4 tsp Salt (to taste)
  • 1/4 tsp Pepper (to taste)
  • Fresh Basil leaves, half bunch, finely chopped plus extra to serve

INSTRUCTIONS

  1. Heat the garlic infused oil in a frying pan over a medium high heat.
  2. Add the zucchini and eggplant and cook for 5-10 minutes, until beginning to soften.
  3. Add the oregano, chilli flakes, diced tomatoes, water, and olives, along with the salt and pepper.
  4. Turn the heat down, then cover and simmer for 20 minutes until cooked through, stirring occasionally.
  5. Add the chopped basil and stir through.
  6. Serve topped with extra basil.

SERVE WITH

Cheesy polenta

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Cheesy Polenta

INGREDIENTS

  • 1/2 C Polenta
  • 2 C Water
  • 1/4 tsp Salt
  • 1 Tbsp Butter
  • 1/4 C Parmesan Cheese, grated
  • Milk, as required, optional

INSTRUCTIONS

  1. Add the water and the salt to a large pot and bring to the boil over a high heat.
  2. Reduce the heat to low, and slowly pour in the polenta and whisk constantly. Ensure there are no lumps.
  3. Cover the pot and simmer for 30 minutes, whisking every 5 minutes.
  4. Once it has reached a creamy consistency, add the butter and parmesan and stir through to combine.
  5. If the polenta is too thick, add a little milk and stir through to combine, continuing until you reach your desired consistency.

SERVE WITH

Caponata.

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Pancakes

Sweet Treat: Pancakes

INGREDIENTS

  • 1 1/2 C gluten free Flour
  • 1 1/2 C Milk
  • 2 Tbsp Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Egg
  • Butter, for cooking
  • Toppings: Drizzle of Maple Syrup (max of 50g for green FODMAP)
  • 40g Blueberries
  • Sprinkle of Icing Sugar

INSTRUCTIONS

  1. Add the gf flour, sugar, baking powder and salt to a bowl. While stirring, add the milk and the egg. Mix well.
  2. Add a small amount of butter to a pan and heat to a medium heat.
  3. Add a large scoop of batter to form a cake shape.
  4. Wait for the pancake to start to bubble, then flip.
  5. Cook a further minute until browned both sides, then remove from pan.
  6. Repeat until all of the batter has been made into pancakes.
  7. Serve topped with blueberries, maple syrup, and icing sugar.

ALTERNATIVES

Add some banana and bacon on top, delish!

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