Jackfruit flour Steamed Coriander Vada

Ingredients

1 Cup Pure & Sure Jackfruit Flour

½ Cup Pure & Sure Besan flour

1 Tbsp Green Chilli Paste

1 Tsp Pure & Sure Chilli Powder

1 Tbsp Sesame Seeds

2 Tbsp Coarsely Ground Peanut Powder

1 Tbsp Pure & Sure Sunflower Oil

½ Tsp Cooking Soda

1 Cup Coriander Leaves Finely Chopped

1 Inch Ginger Grated

½ Tsp Pure& Sure Turmeric Powder

Oil As Required

Salt as per taste

Take a mixing bowl add the jackfruit flour, besan flour, Chilli Powder, turmeric Powder, green chilli paste, Salt, sesame seeds, peanut powder, cooking soda, ginger, hot oil and mix well. Add chopped coriander leaves and mix. Add enough water and make a slightly thick batter. Transfer the batter into greased plate/mould. Place in steamer for 15 mins. Turn off flame. Let it cool. Cut into desired shape. Take a pan and add some oil and shallow fry the vadas till golden color. Serve it hot with Chutney.

Jackfruit flour steamed Paneer tikki

Ingredients

1 Cup Pure & Sure Jackfruit flour

¼ Cup Grated Paneer

¼ Cup Finely Chopped And Boiled Mixed Vegetables (Carrots, Green Peas And French Beans)

1 Tbsp Chopped Dill Leaves

2 Tsp Finely Chopped Green Chillies

¼ Tsp Baking Powder

½ Tsp Powdered Sugar

Salt To Taste

For Bhaji

1 Cup Roughly Chopped Onions

1 Cup Roughly Chopped Tomatoes

¼ Cup Tomato Puree

2 Tsp Garlic, chopped

2 Tbsp Pure & Sure Chilli Powder

1 Tbsp  Pure& SurePav Bhaji Masala

1 Tsp Pure& Sure Coriander Powder

1 Tsp Pure & Sure Jeera Powder

1  Tbsp Pure & Sure Sunflower  Oil

Aashirvaad Salt To Taste

Combine all the ingredients in a bowl and mix well. Divide the mixture into 8 equal portions and roll out each portion into small round balls. Steam the balls in a steamer for 5 to 7 minutes. Keep aside.

For the Bhaji  - Heat oil in a pan, add garlic and onion , saute well till onion becomes golden brown. Add tomatoes and cook for 2-3 mins. Now add tomato puree, Chilli Powder, Pav Bhaji Masala, Coriander Powder, Jeera Powder and Salt and mix well. Add water if required and cook for 4-5 mins. Add paneer tikki in the bhaji and serve hot.

Jackfruit flour Halwa

Ingredients

1 Cup Pure & Sure Jackfruit flour

½ Cup Melted Pure & Sure Desi Ghee

¾ Cup Pure & Sure White Sugar

¾ Cup Water

1 Tsp Cardamom Powder

Instructions

Heat the ghee in a non-stick pan, add the flour and sauté on a medium flame for 8 to 10 minutes or till it turns brown in colour and the ghee separates. Take flour on to one side of the pan and on the other side add sugar and water and mix well till sugar dissolves. After the sugar dissolves, mix and remove all lumps and stir continuously. Add cardamom powder and serve hot.

Jackfruit cookies

170 gms Pure and Sure Gluten free Jackfruit flour

70 gms  Pure & Sure dessicated coconut powder

100 gms Pure & Sure jaggery powder

180ml milk

80ml oil

1tsp baking powder

Crushed cardamom pods

Instructions

Mix Jaggery powder and jackfruit flour flour together. Then add coconut and baking powder. Add the coconut oil and mix it together to form crumbs. Finally press it together to form long logs which can be frozen for 30 mins. Roll into logs and chop into slices. Bake for 25 minutes at 220 degrees Celsius. The outsides get nice and crunchy, the insides are soft!

Jackfruit Roti

1 cup Pure & Sure Jackfruit flour

1/3^rd spoon Pure & Sure Himalayan salt

Mix gluten free jack fruit flour and salt. Add water little by little based on the consistency. Keep covered for 5 mins. Make small balls and roll it into a roti. Heat the tawa and make the rotis. Serve it hot with vegetable gravies.

Coconut flour Paneer Paratha

Ingredients

For the Stuffing

175 g Paneer

2 Green Chillies

1 tsp Chopped Onions

1 tsp Chopped Capsicum

3 tbsp Chopped Coriander

1 pinch Pure & Sure Turmeric powder

1 pinch Pure & Sure Red Chilli Powder

1/4 tsp Pure & Sure Cumin Powder

1/2 tsp Coriander Powder

1 tsp Amchoor Powder

1 tsp Chat Masala

1 tsp Salt

FOR THE ROTI

1 cup Pure & Sure Coconut Flour

2 tbsp Psyllium Husk

1 tbsp Butter or Oil

1 cup Hot Water

1 tbsp Pure & Sure Desi Ghee to cook

Mix all the Roti ingredients to make a dough and let it rest for 10 minutes. Mix all the spices and chopped veggies into crumbled paneer to make the filling. Take the roti dough and cut it into 4 or 6 equal parts. Roll one of the part and cut it using a lid into an exact circle and set it aside. Roll another piece too into a circle and place 1/4 of the whole filling on top of this piece and spread it evenly. Leave the edge empty to stick the other roti on top.Place the roti that we rolled earlier to cover the paneer. Press at the edges firmly to stick them to each other well. Also press the whole paratha a little. Once the edges are secure, sue the same pot lid to cut the whole paratha into a nice even circular shape. Heat a skillet. In my case I have used a cast iron pan. Put the paratha on the pan. Add butter from time to time and cook it to the desired color. It should be evenly browned and slightly crisp. Flip it over and do the same on the other side. This gluten free stuffed paneer paratha should be eaten fresh so that it doesn't get soggy.

Coconut flour Laddoo

Ingredients

2 Tbsp Pure & Sure Coconut flour

2 cups unsweetened dessicated Pure & Sure coconut powder

Cardamon Seeds 4 to 5

1/3 cup full fat milk

2 tsp Pure & Sure coconut oil

2/3 cup Pure & Sure jaggery powder

A pinch of salt

Instructions

Add the coconut powder and coarsely ground cardamom seeds and mix well.

Heat the milk in a small vessel at medium heat. Add oil, sugar and salt and mix in. Bring the mixture to a bubbling boil (about 4 mins), continue to boil for another 4 minutes.  Take off heat. Immediately add 1.5 cups of the shredded coconut and cardamom and mix in. If the mixture appears too wet, let it cool for a minute, Then add more dessicated coconut powder - 2 Tbsp at a time. Do not add more than 4 Tbsp else the laddoos will be dry.  The mixture becomes less wet as it cools. Let the mixture cool for 2 minutes then shape into balls.  Roll the ball in the remaining shredded coconut and serve. Cool completely before storing. Store in an airtight container on the counter for upto 3 days or refrigerated for a week.

Notes : Do not wait too long to shape the laddoos, as the mixture hardens as it cools

Coconut crisps

Ingredients:

¼ cup unsalted butter - melted

2 tbsp Honey

¼ cup powdered almonds

6 tbsp Pure & Sure Coconut Flour

½ tsp vanilla extract

Directions:  Preheat oven to 350F and line a baking sheet with parchment paper. In a small bowl, whisk together the vanilla extract, melted butter and honey until combined. Stir in powdered almonds and coconut flour.  Drop batter by the tablespoon onto prepared baking sheet, leaving about 4 inches between cookies. Using wet hands, press the cookies down to flatten to an even disk.  Bake for 8 to 10 minutes, until cookies are spread out and the edges are dark golden. Remove from oven. Let them cool completely to crispen up. Enjoy!

Coconut Muffins

Ingredients

2 cups Pure and Sure gluten free coconut flour

4 large eggs

¼ cup + 2 tbsp Pure & Sure Organic White sugar

2 tbsp Pure & Sure coconut oil

1 tsp baking powder

⅛ tsp Pure & Salt Himalayan salt

Instructions

Add all the ingredients to a large bowl. Using a whisk blend them well. Preheat oven to 350° F. Line a muffin pan with 6 muffin liners and pour the batter. Divide the batter evenly among the muffin liners .The batter should be less than the top line of the liner. Bake the muffins for 20-25 minutes, until the muffins are golden.

Coconut Flour Khara Paniyaram recipe

Ingredients

Pure and Sure Gluten free Coconut Flour – 3 tbs

Salt to taste

Kasuri methi – 1 tbs

Onion  - 1 , small

Green Chilly – 2

1 cup Sour curd

Coconut oil for cooking

Instructions

Whisk together coconut flour, salt, kasuri methi, chopped onion and green chillies. Add a cup of sour curd to ferment the mixture. Cover and keep aside for sometime.  Heat a paniyaram pan. Add coconut oil or desi ghee in the moulds and add batter. Cook until the bottom is brown and the top is puffed up. Turn the paniyaram and cook until the other side turns brown. Remove from the moulds and serve hot with tomato chutney. 

Green Banana Flour Bread with Apricots

Ingredients

1 cup dried apricots 

½ cup Pure & Sure Banana flour

1/3 cup Pure & Sure Sunflower oil

2 eggs 

2/3 cup Pure & Sure brown sugar

2/3 cup orange juice

1 tsp lemon juice (fresh)

1 1/4 cups quinoa flour

1 tsp baking soda

1/2 tsp Pure & Sure Himalayan sea salt

Instructions

Preheat the oven to 350 F. Prepare 8 1/5 x 4 1/5 inch loaf pan and line it with parchment paper.

Chop your dried apricots coarsely. Set aside.

Wet ingredients: In a large bowl, beat together oil, eggs, dark brown sugar, orange juice, lemon juice. Set aside.

Dry ingredients: Add quinoa and green banana flours, baking soda and sea salt together in a bowl and mix well.

Add dry ingredients to the bowl with the wet ingredients and mix well. Add apricots and mix into the batter. Spoon the mixture into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Green Banana Flour Vada

Ingredients

1 cup Pure & Sure Banana flour

1/2 cup boiled and smashed potatoes

Green chillies – 4- 5

½ tsp Jeera powder

½ tsp Peanut powder

Salt as per taste

Instructions

Take 1 cup of Green Banana flour and mix with the smashed potatoes. Cut green chillies into small pieces and add jeera powder, roasted peanut powder and salt according to taste. Add water to make dough. Make small balls and spread over iron /cast iron Tawa. Shallow fry using oil.
Serve with coconut chutney.

Green Banana Flour Thalipeeth

1 cup Pure & Sure Green Banana flour

Potatoes boiled and mashed – 3 nos

Sabudana soaked – 1 cup

Jeera whole – 1 tsp

Green chillies chopped – 4 to 5

Jeera powder ½ tsp

Coriander leaves

Pure & Sure Sunflower oil 

Salt as per taste

Let the sabudana soak for 2 to 3 hours till it becomes little soft. Mix and mash all the ingredients. Make it into a dough with little water. Make it into 5 to 6 dough balls. Press each ball by patting it with your hand and make it a flat and thin as possible. Transfer to a non stick pan and cover and cook on both sides till brown by adding oil on all sides.  Cut in quarters and Serve hot with green chutney.

Green Banana flour Organic Breakfast Bread

Ingredients

1⅓ cups Pure and Sure Gluten free Green Banana flour

¾ cup pumpkin

4 eggs

½ cup of Pure & Sure Coconut milk

2 tablespoons coconut oil

1½ teaspoon baking powder

½ Pure & Sure Chili powder

¾ cup of salsa

a pinch of Pure & Sure Himalayan salt

Instructions:

Transfer all the ingredients into a large mixing bowl and blend well. Pour the mixture into a well-greased bread pan. Preheat the oven to 350° degrees. Place the tray into the oven and bake for 45-50 minutes. If the knife comes out cleanly from the center of the bread, then you know that its baked completely. Serve with Jam/ Spreads.

 Green Banana Gluten free flour Chocolate Chip Cookies

Ingredients

1/2 cups Pure and Sure Gluten free Green Banana Flour

1/2 cup oat flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of salt

1/4 teaspoon Pure & Sure cinnamon powder

6 tablespoons melted butter

1 egg

1/4 cup Pure & Sure coconut sugar

3/4 cup maple syrup

1/2 cup chocolate chips

Instructions

Preheat the oven to 350 and grease a standard cookie sheet with olive oil. In a large bowl, mix the green banana flour, oat flour, salt, baking powder, baking soda, and cinnamon. Add the chocolate chips and whisk nicely.

In a separate bowl, mix the butter, egg, coconut sugar and maple syrup.

Add the wet ingredients to the dry ingredients and blend well.

Using a scooper place the dough in round cookie shapes onto the baking sheet. Bake for 10 minutes. Once it’s baked, transfer to the plate and allow it to fully cool. Store in air tight boxes.

Sweet Potato Flour Pancakes

1 cup Pure & Sure sweet potato flour

¼ cup Pure & Sure coconut sugar⁠

½ teaspoon cinnamon⁠

1 teaspoon baking powder⁠

¾ cup almond milk⁠

2 tablespoons melted  Pure & Sure coconut oil

2 teaspoons apple cider vinegar⁠

1 teaspoon Pure & Sure vanilla powder

Method

Add all the ingredients to a bowl and stir to combine. Set the batter aside for 5 minutes to let the flour hydrate. ⁠Heat a nonstick pan on medium-low heat for 2 minutes to preheat the pan. Spray the pan with coconut oil. ⁠Add ⅓ cup of the batter into the pan and use the back of a spoon to smooth it out into a circle, about 4 inches in diameter. ⁠Cook until the underside is browned and the edges of the pancake begin to set and darken in color. This should take about 4 minutes when the pan is at the proper temperature. If the pancake browns (or even blackens) too quickly, turn the heat down. ⁠Flip the pancake and cook for another 2-4 minutes or until the second side is browned and the center of the pancake feels firm, not doughy, to the touch. ⁠Repeat with the remaining batter. Serve with fruit. 

Immune Boosting Sweet Potato flour  Smoothie

Ingredients

1 cup Pure & Sure sweet potato flour

1 frozen banana

1 Tbsp almond butter

1/4 tsp cinnamon and/or ginger

3/4 cup milk

1/4 cup orange juice 

ice as needed

Method

Add all ingredients to blender and blend until well combined.  Add more liquid or ice to achieve desired consistency.  Top with yogurt, oats and your favorite fruit for a perfect meal.

Sweet Pumpkin gravy 

Ingredients:

1 1/2 tbsp Pure & Sure Coconut oil

1 medium shallot, minced

2 tbsp. fresh ginger, minced

2 tbsp.  garlic, minced

1 small red chili thinly sliced

1 large capsicum thinly sliced lenghtwise

3 tbsp. Pure & Sure Red Thai curry paste

1 small sugar pumpkin

1 cup Pure & Sure coconut milk

1 Tbsp Pure & Sure Sweet Potato flour

1 tsp. Pure & Sure Turmeric powder

1 pinch of sea salt

1 tbsp. soy sauce

1/2  chopped broccoli

2 tbsp. lemon juice

2 to 3 roasted cashews

Instructions:

Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic. Sauté for 2-3 minutes, stirring frequently. Add capsicum and curry paste and stir. Cook for 2 minutes. Meanwhile, cut pumpkin in half, scoop out the seeds and peel the skin off of one half of the pumpkin. Cut the pumpkin into small pieces. Add the finely diced pumpkin to the pot and stir. Cook for 2 minutes more. With remaining half of pumpkin cut into small cubes and add to mixture.  Then, add coconut milk, sweet potato flour, turmeric, salt, and soy sauce and stir. Bring to a simmer over medium heat. Once simmering, slightly reduce heat to low and cover. Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with the flavours. Once pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 more minutes over low heat. Return to pot and warm for a few minutes before serving. Serve with brown rice and salad.

Sweet Potato Masala Poori

Ingredients 

• 4 cups Pure & Sure Sweet potato flour
• 1 tsp Pure & Sure turmeric powder
• 1 tbsp kasoori methi ( dry Fenugreek leaves)
• Pinch of asafoetida
• 1 tbsp Pure & Sure chilly powder
• 1/2 tsp Pure & Sure turmeric powder
• 1 tbsp Pure & Sure Garam masala
• 1 tsp ajwain( carom seeds)
• 1 tbsp lemon juice
• 1 tbsp dried cilantro leaves
• 1 cup Pure & Sure wheat flour
• Salt, water and oil as required

Instructions

Add the Pure and Sure Gluten free sweet potato flour to the mixing bowl. Add a pinch of turmeric. Add kasoori methi, asafoetida, chilly powder, garam masala, ajwain , lemon juice and salt. Mix it well to form a dough. Covet the dough with a moist cloth and let it rest for an hour. Heat oil in a frying pan. Divide the dough into marble sized portions and shape into balls. Roll them to make a circle. Make sufficient puri and then deep fry them till they puff up and turn golden hue.

Serve them while they are still hot with chutney or sauce.

Sweet Potato Energy Balls

Ingredients

1/2 cup Pure and Sure Sweet Potato Flour

1 cup oats

1/2 cup butter

1/4 cup  shredded coconut

1/4 cup mini chocolate chips 

1/4 cup honey

2 teaspoons  Pure and Sure vanilla Powder

Water, as needed

Instructions

In a bowl combine sweet potato flour, oats, butter, chocolate chips, coconut, vanilla powder and honey.  Stir to combine.  Add water as needed to create a sticky but not runny consistency.

Place mixture in the refrigerator for 30 minutes.

Spoon mixture into balls using a spoon and hands!  Make into your desired size.

Store in an airtight container in the refrigerator (up to 7 days) or in the freezer (up to 3 months)