Chana Pulao

October 23, 2019 S Malik 2 Comments

Name: Chana Pulao
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 6
Cuisine: Pakistani
Ingredients: 2 cups basmati rice; 1 tablespoon ginger garlic paste; 1 teaspoon crushed black pepper; 2 teaspoons salt; 1 teaspoon crushed red chili; 2 cans chickpeas; 1 tomato; 1 onion; 3 tablespoons oil; 2 green chilies, chopped

allergy friendy chana pulao with chicken

Allergy Friendly Chana Pulao is easy to make and can be served on it's own as an entree or with a side of meat of your choice and a salad. It is naturally gluten free and does not use any of the other allergens either so is suitable for an allergy friendly diet, unless you are allergic to the rice and chickpeas themselves.

The key ingredients used in this dish are:

Basmati rice
Chana

The word Basmati means aromatic. This rice has a sweet and pleasant aroma. The grain is longer than most common rice varieties. It is found in the South Asia, hence is a staple in Indian and Pakistani cooking.

Chana is chickpeas in Hindi/Urdu. For this recipe you can use canned chickpeas, like I have in this recipe or use dried chickpeas. If you use the dried chickpeas than you will have to soak the chickpeas overnight and boil them before using in the recipe. This will increase the cooking time. I always like to take the easy way out, so I use canned chickpeas which can be included in the gravy directly after draining, skipping the whole step of soaking and cooking the chickpeas.

Some Benefits of using chickpeas

They have moderate amount of calories.
They are a high in protein and fiber, thus a good source for both. This is also the reason chickpeas can be filling thus reducing calorie intake.
A good substitute for meat as plant based protein.
They are cheap.

1 hr
Serves: 6
Easy

Ingredients

Adjust Servings:

	2 cups basmati rice
	1 tablespoon ginger garlic paste
	1 teaspoon crushed black pepper
	2 teaspoons salt
	1 teaspoon crushed red chili
	2 cans chickpeas
	1 tomato
	1 onion
	3 tablespoons oil
	2 green chilies, chopped

Nutritional information

10g

Protein

70g

Carbs

Fat

Sugars

Sat. Fat

394k

Calories

If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!

Steps

1 Done 2 mins	Soak rice and drain chickpeas.
2 Done 20 mins	Slice the onion. Heat oil on medium to low heat and fry onion until golden.
3 Done 10 mins	Then add ginger garlic paste, crushed red chili, salt (1 teaspoon), tomatoes, crushed black pepper and chickpeas. Cook until the water dries out and oil seperates.
4 Done 5 min	Now add two cups water with 1 teaspoon salt. Let it come to a boil then add the rice.
5 Done 10 mins	Cook the rice until the water dries out and rice is half done.
6 Done 10 mins	Now add the green chilies on top, cover with lid. Turn the heat to low and let it simmer for 10 minutes or until the rice is full cooked. Take off the heat and serve.

Cook Notes

Substitute any other beans you like for chickpeas

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2 Comments:

allergy friendly,

Allergy Friendly Asian Chicken Balls

October 12, 2019 S Malik 13 Comments

This is an Asian inspired dish. It uses chicken mince in the meatballs instead of beef. I think you can substitute the meat of your choice. It is a very easy dish to make.

In this Allergy Friendly Asian Chicken Balls. first shape the mince into balls and then fry them. The corn flour gives it a crispy texture when fried. It also serves as the binder. If you cannot use the corn flour, see the chef notes below. Once the balls are fried the sauce comes together very quickly and easily. Serve the dish with plain boiled white rice or with my restaurant style fried rice.

33 mins
Serves: 6
Easy

RECIPE CONTAINS:

Substitutions

Ingredients

Adjust Servings:

	Marination
	1 lb chicken mince
	1 tablespoon ginger garlic paste
	1 teaspoon crushed black pepper
	1 teaspoon salt
	2 tablespoons lemon juice
	3 tablespoons corn flour
	2 green onion
	oil, for frying
	Sauce
	1 green chili
	2 tablespoons oil
	1 tablespoon crushed garlic
	1 1/2 cups pasta sauce
	1 teaspoon black pepper
	1 teaspoon brown sugar
	salt, to taste
	1 cup water or chicken stock
	1 tablespoon corn flour
	Garnish
	1 green onion, chopped

Nutritional information

15g

Protein

12g

Carbs

52g

Fat

Sugars

Sat Fat

589k

Calories

If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!

image of egg free vinegar free allergy friendly fried rice recipe

Restaurant Style Fried Rice

Steps

1 Done 10 mins	Marinate chicken mince with all marination ingredients for 10 minutes.
2 Done 20 mins	Shape into balls and fry until golden, remove and keep aside.
3 Done 1 min	Heat oil in a pan, fry crushed garlic and chopped green chili for about a minute.
4 Done 1 min	Mix the corn flour with 1 cup water/stock. Add this mixture to the pot along with the rest of the sauce ingredients. Cook to thicken the gravy to desired consistency.
5 Done 1 min	Now add the chicken balls and let it simmer for a few minutes. Lastly add the green onions on top. Serve with rice.

Cook Notes

Corn Flour Substitution: Use same amount of gluten free flour as the corn flour, mentioned above.
You can add more corn flour if you think the sauce is too thin.
Add more water if the sauce is too thick.

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pinning image for Allergy Friendly Asian Chicken Balls

13 Comments:

allergyfriendlyfriedchicken,

Homemade Fried Chicken Dinner

October 06, 2019 S Malik 6 Comments

This is a quick and easy recipe of Homemade Fried Chicken. You can make them as spicy or mild as you want. The chicken is marinated in spices for half an hour and then fried. You can deep fry them or even in an air fryer for a healthier version. Serve them with homemade fries or wedges, yum!

In this recipe you will find two ingredients that you might not be familiar with, they can be found in the international section of the grocery store or in any Indian store:

Garam Masala: a blend of spices, such as black pepper, cumin, coriander seeds etc.
Chaat Masala: it uses garam masala as the base but has added chili powder and dry mango powder for the tang.

2 hrs 20 mins
Serves: 4
Easy

Ingredients

Adjust Servings:

	12 Chicken pieces
	2 tablespoons gluten free flour
	3 tablespoons corn flour
	2 tablespoons lemon juice
	3 tablespoons dairy free milk
	1 teaspoon red chili powder
	2 tablespoons ginger garlic paste
	¹/₂ teaspoon garam masala powder
	¹/₂ teaspoon chat masala powder
	1 teaspoon salt
	¹/₄ teaspoon black pepper powder
	1 teaspoon cayenne pepper
	oil for frying, as needed

Nutritional information

29g

Protein

10g

Carbs

58g

Fat

Sugars

Sat Fat

683k

Calories

If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!

Back to School Lunch Ideas

Steps

1 Done 2 hours	Mix all the ingredients together and leave it for 2 hours.
2 Done 20 min	Deep fry for 20 mins or until the chicken is done.

Cook Notes

Corn Free: Substitute same amount of gluten free flour.
Air fry for healthier fried chicken.

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