Category Archives: Indian Recipes

Gluten Free & Egg Free Mint Lamb Burgers

I was really excited to take part in another Gluten Free Recipe Challenge set by the fabulous Caleigh from Gluten Free[k]. It was all the way back in March, when she set the first Spring Gluten Free Recipe Challenge, where we had to come up with something gluten free, dairy free and nut free – but had to involve oranges! So I made my first batch of Gluten, Nut and Dairy Free Orange Flavoured Cupcakes!

But this time the challenge was to make something Gluten Free and Egg Free but it had to involve – Mint!

And since it’s far too warm to bake [I seem to be melting in this summer heat!] and I’m also not a great fan of mint flavoured cakes and chocolates [trust me, I’m a fussy eater!], I decided to make some Gluten and Egg free Mint Lamb Burgers! The reason why is because it’s the perfect weather for barbecues and these make tasty and refreshing gluten and egg free burgers fit for the barbie!

What’s more, the recipe can be adapted to make Lamb Mint meatballs [to go alongside a summer salad] or moulded round wooden/metal skewers to make tasty Mint Lamb style Kebabs!

If you do decide to make your own Gluten and Egg free Mint Lamb Burgers, make sure you finely chop the ingredients! This will ensure the burgers don’t fall apart when you start cutting and cooking them!

Ingredients:

 

  • 1 Onion [finely chopped]
  • 3 Cloves of Garlic [finely chopped]
  • 1 heaped teaspoon of Ground Coriander
  • 1 heaped teaspoon of Ground Cumin
  • 1 heaped teaspoon of Cayenne Pepper
  • A big handful of Mint Leaves [finely chopped]
  • A small handful of Fresh Coriander [finely chopped]
  • 500g Lamb Mince
  • Salt and Pepper to taste
  • Tablespoon of Olive Oil

Method:

  1. In a large bowl, add the finely chopped Onion 
  2. Add the finely chopped Garlic 
  3. Add the heaped teaspoons of Ground Cumin, Coriander and Cayenne Pepper 
  4. Now Add the finely chopped Mint Leaves and Coriander 
  5. Add the Lamb Mince and season with Salt and Pepper  
  6. With a fork or knife [or your hands!] mash up the Lamb Mince with the rest of the ingredients  
  7. With clean hands – make a burger style patty [try and make them all the same size so they cook equally] 
  8. Heat a little Olive Oil over medium to high heat, and carefully add the Lamb Mint Burger to the frying pan 
  9. Cook on both sides till the inside of the burger is cooked through fully 
  10. Et Viola – you’re ready to scoff your face! 

If you’ve decided to cook these burgers on the barbie or under the grill – make sure you brush each burger with a little olive oil.

Gluten Free Falafel Recipe

I’d never tried (or heard) of a falafel until I moved to Manchester for University! It was in my first week of being a student, that I ventured into the famous Curry Mile, where I ws literally like a little kid in a sweet shop!

For those who don’t know, the Curry Mile in Manchester has the largest array of Pakistani, Indian, Sri Lankan and Bangladeshi cuisine! There’s so many fabulous restaurants, cafes and take outs that even the fussiest of eaters will find somewhere they like and it was here where I tried my very own falafel!

Anyways, for those who don’t know, a falafel is a fried ball [or patty/burger] made from ground chickpeas and spices. They’re usually served in a pitta bread or on a bed of salad. As you can already tell, these beauties are ideal for either lunch or dinner and make a quick, easy peasy and oh no healthy meal!

Ingredients:

 

  1. 1 Can of Chickpeas
  2. 1 Garlic Clove [chopped]
  3. 1 Small Onion [chopped]
  4. 1 tsp Ground Cumin
  5. 1 tsp Ground Coriander
  6. 1/2 tsp Cayenne Pepper [optional]
  7. 2 tbsp Gluten Free Plain Flour
  8. A handful of Coriander leaves
  9. 1 tbsp Oil

Method:

  1. Drain the chick-peas then let them dry on some kitchen paper 
  2. After the chick-peas have dried, pop them into a food processor and blitz them until the look like breadcrumbs 
  3. Add the chopped onion, garlic, ground cumin, ground coriander, plain flour coriander leaves and cayenne pepper to the chickpeas in the food processor and blitz together 
  4. After blitzing all the ingredients together, carefully empty the mixture into a clean bowl [If you’ve got a shoddy and annoying food processor like mine, you might have to mash the mixture a little with a fork/potato masher] 
  5. Shape the mixture into little balls, then flatten to make little ‘patties’ . In other words, make them look like little burgers! 
  6. Heat some oil in a frying pan and fry the patties for 3 minutes until lightly golden [I know in the bottom picture, it looks like I’m drowning the poor patties but I thought I would deep fat fry them… this just made them soggy so I tried again and fried it in a tablespoon of oil, which worked wonders] 
  7. Serve in either a gluten free pita bread like moi [I used Asdas free from pitta bread] or on a bed of salad! 

Spiced Basmati Rice with Chickpeas

This is another dish my dad taught me to make. It’s so delicious and impressive that it’s hard to believe that it’s actually easy to make. It is quite time consuming [roughly an hour] but it is totally worth it. The dish can also be eaten as a main meal or along side any other Indian dish. Although it works out to be quite a ‘pan-full’ for just one person, the rice can be stored in the fridge and eaten the next day – for lunch or dinner.

Ingredients:

 

  • 7.5 fl oz/212.5ml Basmati Rice
  • 1/2 pint of Chicken Stock
  • A tin of Chickpeas
  • 2 pint of Water
  • 3 cloves of Garlic – finely chopped
  • 1 small Onion finely chopped
  • Teaspoon of Garam Masala
  • Teaspoon of Jeera
  • Teaspoon of Salt
  • 6 Cloves

 

Method:

 

  1. Wash the rice in several changes of water and then add 2 pints of water and leave it to soak for 30 mins then drain. 
  2. Over medium heat, in a large pan, fry the onions and garlic in some oil until they turn slightly brown 
  3. Add the garam masala, jeera, salt, cloves and stir 
  4. After a couple of minutes add the chickpeas and stir until all the chickpeas are coated with the spices 
  5. Add the drained rice and stir until all the rice is coated 
  6. Add the chicken stock and bring the pan to a boil [don’t stir] 
  7. As soon as it begins to boil, turn the heat down to its lowest setting and cover with a tight fitting lid 
  8. Let it cook for 25 minutes, turn off heat and fluff with a rock
  9. ENJOY!