Dear Devi, I am sorry, but I have not tried my hand at this. I have found a recipe on the net for you, which you can try. In fact most of the recipes on the net use special flours, which you can probably access being in UK. I suggest you browse through those. The Gum mentioned in this recipe is also called Guar Gum. Once you get the basic correct, you can substitute dal flour for the rice flour. Hope you have good results. Here is the url for the site:
http://allrecipes.com/recipe/alisons-gluten-free-bread/Detail.aspx
A few suggestions:
Cake without icing, cut into slices
Mathi
Aloo parantha, cut into pieces
Meethi roti
Namak para
Cheese straws
Cheese toast cut into 'fingers'
Jam sandwich, cut into 'fingers'
Rasgulla
Ingredients: 2 litres low fat milk - boiled and refrigerated overnight
1/4 cup lemon juice- mixed in 1/4 cup water
1 tsp refined flour (maida) or semolina
4 cups thin sugar syrup - flavored with cardamom or rosewater
Method: Remove whatever cream that forms over the milk.
Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.
Does not matter if you do not use up the whole solution.
Shut off the heat and leave mixture to rest for 5 minutes.
Drain off water and leave the paneer in a colander for at least 4 hours.
Mash paneer very smooth (no grains). Add the flour/semolina and mash some more.
Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes).
Let cool, squeeze out of the water, transfer to syrup, chill and serve.
Thanks Esha, its always nice to know that my recipes are of use. Here is my suggestion:
Aloo Rasedar (with dahi)
Methi Parantha
Mushroom Mattar sookha
Shahi Paneer
Boondi Raita
Jeera Rice
Phirni/Kheer/Rasmalai (either)
