Archive for the 'Recipes' Category


Gluten Free & Eggless Kiwi and Coconut Cake

Many people have asked me why there were no updates on our Facebook page or blog and well it’s taken time since I was down with ‘Dengue’ fever. Thankfully for me things were under control though getting back to proper physical health took a while. One of the things the Doctor told me to eat were Pomegranate,  Kiwi and of course papaya leaf juice ( it is good for your platelets even though it tastes horrible! ) . So it came to a point where I had very ripe Kiwi and could not eat all of it myself. After much thought as to how to incorporate into something which would keep for a while I took a risk with the Kiwi and to my surprise what turned was a beautifully moist cake with a nice golden crust.

Gluten Free and Eggless Kiwi and Coconut Cake

Gluten Free and Eggless Kiwi and Coconut Cake


Sorghum/Jowar flour- 1/3 cup

Brown rice flour – 1/3 cup

Cornstarch – 1/3 cup

Baking Powder – 2 tsp

Xanthan Gum – 1/2 tsp

Shredded coconut – 1 cup

Sugar – 1 cup or a little less depending on how ripe the kiwi’s are ( If they are very ripe use less)

Milk – 1 cup

Kiwi fruit – Peeled and diced

  1. Pre heat oven to 175 Degree Celcius
  2. Oil and flour a loaf pan.
  3. Combine all the dry ingredients well i.e. the coconut, flours, baking powder, xanthan gum and sugar.
  4. Once the dry ingredients are mixed well add in the milk. Combine the mixture and the fold in the cut kiwi fruit.
  5. Spoon the batter into the prepared loaf pan.
  6. Bake it for 20-25 minutes or until the crust becomes golden brown and a toothpick comes out clean.
  7. Once the cake is baked, let it cool in the pan for a bit before releasing it onto a wire rack to cool.

The batter also can used to make muffins or cupcakes. Make sure you fill only 3/4 of the batter into the muffin mould or cupcake papers so it does not spillover when baked.

You could also add a little lime or lemon zest for a little zing!

For a gluten free and eggless cake it is extremely moist and stays well for a few days if kept refrigerated or in an airtight container.


Gluten Free Banana Carrot and Apricot Loaf – The Trio Loaf

The Many Shades of Orange

The Many Shades of Orange


As summer is slowly trying to show it’s face, I was thinking of creating a dessert which was not too heavy and does not involve chocolate. Some kind of a tea cake I thought should be it, I did not want to just bake the usual carrot or banana cake. I thought of many other fruit and vegetable options but every time I went to the store to buy some of  these so called options were not around. So I felt why not just stick to what is easily available,  the ingredients of the famous tea cakes- banana and carrot!  Instead of racking my brains any further  I decided why not  combine both of it and I wanted to add something else as well. I happened to be reading a lot on nutrition and dried fruit is something which is always stocked at my place, I did not want to put raisins because they can make the loaf too sweet. I went with dried apricot assuming it could add some zing.  I took a chance on it and the trio loaf was made 🙂 .

Want to take a chance on it too? Follow the recipe

Gluten Free Banana, Carrot and Apricot Loaf

Makes 1 loaf
100 gm white rice flour
50 gm brown rice flour *
50 sorghum (jowar) flour
25 gm corn starch
1 tsp baking soda
½ tsp cream of tartar
1 ½ tsp of xanthan gum **
100 gm butter chopped into small pieces
175 gm caster sugar
Grated zest of 1 lime and juice of one half of the lime
6 tbsp milk
2 bananas
75 gm grated carrots
50 gm dried apricots, chopped
2 eggs


  1. Preheat the oven to 180 degree Celsius, Grease a 900 gm loaf pan
  2. Put the flours, baking soda and cream of tartar in a bowl, add the butter and mix together to form crumbs or rub it together with your fingertips.
  3. Add the sugar and pour in the zest, lime juice and the milk.
  4. In another bowl beat the eggs gently, add to it mashed bananas, the carrots and apricots.
  5. Pour the egg banana mix into the flour mixture and beat well. It should be well combined, not too dry or too liquidy, at this stage If you find the batter very thick add a tbsp of milk. It should be a like a normal cake batter.
    Pour this batter into the loaf pan.
  6. Bake it for 55 minutes at 180 degree Celsius until rises and nice golden brown. When it is close to 40 minutes keep a check to see if the top of the loaf is not getting too brown or burnt. If you suspect it is cover the top with a baking paper. Insert a toothpick into the centre of the loaf and if it comes out clean it is cooked. Leave in the pan for 5 minutes and then leave to cool on a wire rack.

* Cannot find brown rice flour you can substitute it for white rice flour
**If you cannot find xanthan gum add an egg white or you can use guar gum
Not too sure if you have cream of tartar just use 1/2 tsp of lime juice
Are these flours not what you usually stock? Do not worry just use 225 gm of a good gluten free flour mix. Please check to see if the mix already has xanthan gum or guar gum in that case omit the gum mentioned in the recipe.


Gluten Free Mini Cheese Buns

Gluten Free Mini Cheese Buns

1 cup Milk or Water
½ cup Butter
2 cups corn starch or potato starch or tapioca starch
2 eggs
1 cup cheddar cheese

* to make it vegan or lactose free. Substitute any vegan butter or oils may work as well.
eggs can be replaced by egg replacer by orgran or substitute 1 tablespoon tapioca or potato starch plus 3 tablespoons water for each egg called for in recipe to help binding.

* amul and milky mist cheese is gluten free – use as per your preferences

* to make it have some more flavour add some dried herbs or chili flakes or any spice you would like. I put a little oregano and mixed herbs . The cheese will take care of the salt part.


1. Bring Milk and Butter to Boil.
2. Take it away from the Heat.
3. With the help of an electric mixer beat in the 2 cups of starch
4. Set it aside to cool
5. Then add in 2 eggs and mix it well.
6. Go on till you get a little soggy dough ball
7. With moist hands roll into balls
8. Either place it on parchment/butter paper or use a muffin pan and put into the slots or you can also use liners.
9. Place it in a pre heated oven. Pre Heat it around 220-200
10. Bake it for 20 – 25 or till the tops are goldenish brown. Temperature – 180-190 degrees.

And yep a quick snack for those lazy Friday evenings or a treat for everyone on the weekend! Happy Foodie Friday:)

cheese balls





Launch of Jeeva,

Fresh Way FarmMarket Leaflet-Back

Fresh Way FarmMarket Leaflet-Front


cupcake trayKeep Calm and Ask Jeeva,

Yes, this is why we wanted to start this for people who want to eat economically yummy gluten free stuff and also for building awareness on Celiac and connecting people to take the case forward.

For us its been a wonderful journey arriving at a position where London’s finest Indian Restaurant has asked us to feature in their First Organic Farmer’s Market at Rasa India, Indirangar, Bangalore.

We will be there with Cupcakes, Breads, Quiche and a whole lot of goodies:)

Of course it will be all gluten free!

So see you there and Save the Date!

Come and Taste Life…Rasa Jeeva – The Taste of Life ( Sanskrit to English)Rasa India and Jeeva,


Gluten Free Poori

Gluten Free Poori


Makes 10-12 puris

Basic Gluten Free Flour Mix – 1 cup , I’d use Wheafree Flour mix or Whole Foods Flour Mix
Cilantro (Coriander Leaves) – 2 Tbsp, finely chopped
Green Chilies – to taste or optional, finely chopped or red chilli powder to taste.
Salt – to taste
Water – hot but not boiling 1/3 cup
Any GF Flour – 2 Tbsp, for dusting.
Oil for deep frying


1. Mix all ingredients in a bowl, except water.
2. Slowly add in water as you knead, making sure that the dough is medium soft and smooth. You may need to adjust the quantity of water a little.
3. Knead well—all gluten free flours require extra kneading.
4. Drizzle a little oil on the dough to coat, cover and allow it to rest for at least 15 minutes.
5. Divide dough into 10 balls or more, if you want smaller puris.
6. Place gf flour on a plate nearby.
7. Take one ball, flatten slightly with your palms and dust it lightly with rice flour.
8. Place it on rolling surface and roll with rolling pin into a small round a little thicker than chapattis.

9. Roll out each ball separately and place rolled out puris on a clean plate.
10. Meanwhile, heat oil in a small wok.
12. Carefully slide puri into the hot oil.
13. Press the puri gently into the oil, then move the frying spoon in such a way that the oil from the sides gets poured over the puri, as it cooks and balloons a little.
14. Flip the puri on to the reverse side and allow it to cook in the oil for 10 seconds or so.
15. Flip again and make sure that both sides of the puri are golden brown.
16. Remove from wok and place on paper towel so that excess oil drains away.
17. Repeat steps until all puris are fried.

These puris will not balloon as much as plain puris because of the heaviness of the flour.

These Puri’s are so Good that you’re Family members wont know the difference unless they are told..Trust me or try it out for yourself:)


Almond and Rice Cake

Gluten Free Almond and Rice Cake

Servings – 8-10

Time – Total 40 mins


1. 3 eggs
2. 200 gm sugar
3. 75 gm butter
4. 125g rice – I used Sona Masuri – cooked it to be a little mushy

5. 100gm rice powder/flour
6. 100 gm Almonds ground


1. Whisk the Eggs and Sugar – smooth and fluffy

2. Then add in the ground almond powder

4. Then add the melted butter

5. In the meanwhile the cooked rice should be mashed a little.

6. Add to the Mixture in the bowl

7. Keep stirring in the Rice Flour at the end slowly.

Preheat the Oven. Bake for 25-30 minutes in 175 Degrees. Voila wait and see it might be different for oven and convection Microwave ovens. It should be crispy golden brown on the top .

If you like more sugar in your cakes please add more. The sugar I have mentioned is to my taste.

Enjoy this reasonably healthy dessert on a hot summer day. — at Jeeva’s Gluten Free Kitchen.