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Quick, Easy and Dairy Free Swirled Frosting

Don't feel like choosing which frosting to use on your cupcakes? Make a swirled frosting, this will give you two flavors in one frosting. It is very easy to do and you can wow everybody.

You will need two frostings, any flavor you like or use my quick and easy dairy free Chocolate Frosting and Vanilla Frosting.

After you have made the frostings, grab a piping bag and piping tip of your choice. Then follow the steps below!

  • 20 mins
  • For 12 cupcakes
  • Easy

What you will need

2 different flavored frosting
piping decorator tool(shown in picture below) or piping bag
piping tip, of your choice
cupcakes

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

Direction

two flavors of frosting in a piping tool
Spoon one frosting into one side of the bottle or piping bag. Fill the second side with the second frosting. Place the tip as required. Start decorating!

Cook Notes

  • The two sides in the bottle or piping bag do not have to be perfect.
  • Sometimes one of the frostings might not be at the tip, so you will only get one color. You might need to frost one or two cupcakes before you get a perfect two shaded swirl.



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Spicy Chickpea Salad (Chana Chaat)

Spicy Chickpea Salad in a bowl

Pakistani Spicy Chickpea Salad or Chana Chaat as it is called, is allergy friendly and delicious. Usually served along with tea as a tea snack. It can also be served as a side with dinner or eaten all on its own.

There are a lot of variations to this dish but as usual I have adapted it to our dietary requirements. This dish requires minimum cooking and comes together in less than an hour.

The two ingredients that are crucial to this dish are:

  • 🧂 Chaat Masala: It is a mixture of different spices blended together. The taste is tangy and spicy. The masala mixture is quite common in Pakistani cooking. Usually sprinkled over dishes as a finishing touch.
  • 🧂 Imli as it is called in Urdu, is tamarind. This is what gives this dish the tang. For this recipe I make a pulp by mixing some raw tamarind with water.

These two ingredients make a world of difference on how your salad will taste. You can make both at home or use store bought. In this recipe I use store bought. Both of these are available at any Indian stores or in the international section of the grocery stores.

  • 50 mins
  • Serves 6
  • Easy

Ingredients

Adjust Servings:
2 cans (398 ml) chickpeas
chaat masala, to taste
1 teaspoon or more tamaraind pulp
2 medium potatoes, boiled, peeled and cubed
1 onion
1 tomato
cilantro leaves, for garnish
2 green chilies, deseeded (optional)

Nutritional information

7g
Protein
29g
Carbs
2g
Fat
4g
Sugars
0g
Sat Fat
158k
Calories
Pakistani Chana Chaat

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

Steps

1
Done
30 min
Boil, peel and cube two medium potatoes.
2
Done
5 min
While the potatoes are boiling, drain and rinse the chickpeas.
3
Done
10 min
cubed vegetables
Cut all the vegetables into cube.
4
Done
5 min
  • spices and vegetables added to the bowl
  • Mixed Spices and Vegetables
Take a mixing bowl. Add chickpeas, all the vegetables, chaat masala and tamarind pulp (you can add more of masala and pulp as needed to suit your taste). Mix and enjoy.

Cook Notes

  • For homemade tamarind pulp: soak about 1/2 pack of tamarind in water. Water should be just enough to make a thick paste
  • When using store bought tamarind pulp, if you are going to add more than 1 teaspoon of the pulp, be careful as it can turn the chaat black. It does not affect the taste though.

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Gluten Free Chicken Samosas

Allergy friendly, gluten free rice paper samosas

Yummy as declared by my son, who is the most pickiest of eaters. This recipe uses rice paper as the replacement of the pastry that is used in the traditional samosa recipe. Rice paper is usually available in the international section of the grocery aisle and is usually stiff but soaking it in water makes it soft and then you can shape it any way you like. Shallow frying will give it the crispiness and while frying make sure that you keep each of the samosas separate from other as the rice paper sticks to each other and then all the covering tears apart and the filling comes out.

Don't expect them to be a perfect triangle as they are gluten free. Also because once the rice paper softens you have to handle it carefully or it sticks together. The more slowly and carefully you do the first few the more perfect shape you will get.

  • 1 hour.
  • Serves 6
  • Easy

Ingredients

Adjust Servings:
6 Rice Paper Sheets
1 Cup Boiled and shredded Chicken (with salt, pepper and any other spice)
1 Onion, chopped
1 Bowl Water, to soak
Oil, for frying

Steps

1
Done
5 min

Mix the chopped onions with the shredded chicken and adjust seasoning.
2
Done
5 min
  • Chinese rice paper
  • rice paper samosa

Take a rice paper sheet and soak it in water just until it softens. Then carefully cut in half with a help of a knife.
3
Done
5 min
chicken filling

Now add filling in each half, about a tablespoon.
4
Done
10 min
  • making samosa
  • Pakistani Samosa
  • Tea time snack samosas
  • triangle samosas

Now take one side and fold it over the filling. Then do the same with the other side, you should end up with a triangle shape. Now press all sides to close off gaps.

4
Done
10 min
  • samosa snack
  • fried samosas

After you have used all the sheets, shallow fry and enjoy with your favorite dip!

Cook Notes

  • Once the rice paper softens it tends to stick together be careful when handling.
  • Resist the urge to keep turning the samosas or they will break, let one side brown first, do it on medium heat.
  • When frying leave some space between each samosa so they don't stick to each other otherwise they tear apart and all the filling comes out

Pakistani Style Corn on the Cob


Pakistani Style Allergy Friendly Corn on the Cob

Corn is our family's absolute favourite vegetable to eat, in any shape or form. I remember it being sold as a street food in Pakistan. A man strolling the street with a small cart, on it a makeshift stove for grilling up the corn. After it was cooked up, it was smeared with red chilli powder with the help of half a lemon or a lime.

I have tried to recreate this recipe at home, grilling the corn on a grill pan, as I do not have a proper grill for now. If you have BBQ grill, you can use that to grill the corn. It is a very easy and delicious recipe, a little different from the usual corn on the cob.

  • 1 hr. 5 min
  • Serves 2
  • Easy

Ingredients

Adjust Servings:
1 tsp coconut oil or vegetable oil
2 Corn on the cobs
1 lemon/lime, cut in half
1/4 tsp chilli powder
salt, to taste

Steps

1
Done
60 min

Boil the corn until done.
2
Done
2 mins

Heat up a grill pan, on medium heat. Place the corn on the pan and pour coconut oil or the vegetable oil on top of each corn. Let it cook until you see sear marks
3
Done
1 min

Meanwhile, in a plate mix up the chilli powder and salt.
4
Done
1 min

Once the corn is done, take half the lemon/lime whichever you are using, dip it in the chili powder mix and rub it all over the corn, squeezing the lemon a little so the juice comes out.

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