Hello friends, I hope 2017 started off well for everyone!
I am finally home after an exhausting but exhilarating holiday in India. I got sick right after getting back and after a week of struggling with terrible flu and jetlag, I am now slowly getting back to normal. Since it’s the first post of this year, I think it’s apt to begin with a healthier one. These buckwheat muffins are delicious and substantial enough to be satisfying day-starters or a snack with a cup of coffee or tea .
Do you love rice? Most people do (myself included) and that’s okay, because rice is the most familiar food eaten in grain form. It makes a delicious side dish that pairs well with almost everything. Growing up I only had white basmati and parboiled rice. I didn’t even know about other types. That all changed a few years ago when I was diagnosed and had to go gluten-free. Life has a way of bringing in wisdom at the right time. Slowly I figured out other varieties of rice and different kinds of whole grains (quinoa, sorghum, millet and buckwheat). I still use rice flour in baking and eat basmati rice, but the frequency is very much reduced. Today’s recipe of wild rice mix is a brilliant accompaniment alongside grilled meats, vegetables, kabobs, and even Indian curries.
Thalipeeth is a kind of flatbread native to the Indian state of Maharashtra. It is typically made with a mix of wheat, rice, millet, sorghum, lentils and spices that are first dry-roasted and then made into flour either at home or can be bought from the store as a readymade mix called ‘bhajani. There are many varieties of Thalipeeth, and the most popular one is the Sago/Sabudana Thalipeeth.
This variety of thalipeeth is popular throughout India and is made specially during fasting days but since I don’t follow ‘fast’ (abstaining certain foods during Navratri), I make these whenever I fancy eating them.
My summer lunches revolve around salads like this one, made with gluten free grains, garden fresh vegetables, some sort of protein and fresh herbs or greens. I do try to keep things interesting so as not to eat the same thing all the time, but I admit I’ve become a little obsessed on this particular one lately. It is full of flavor, refreshing and filling, with a satisfying mix of textures from the fresh cucumber, juicy & ripe grape tomatoes, sweet green chickpeas and the chewy wholegrain sorghum.
Crepes are popular not only in France but elsewhere in the world where they go by other names and adaptations. India has dosas and cheelas, Russia has blini and Italy has crespelle. Generally, French crepe batter is made from all-purpose flour, eggs, milk, and butter, but I took the liberty to skip all of them and used whole grain gluten free flour and coconut milk instead. This is the perfect egg free, gluten free, dairy free, soy and corn free recipe for a savory and sweet filling.
Chole Bhature is the most popular vegetarian food duo loved by people worldwide. It can be eaten in breakfast as well as in lunch. The dish features spicy curried chickpeas (chole), and puffy flour bread (bhaturas). It is also accompanied by a salad of red onion, carrot pickle, ginger batons and green chilies. To eat, the bhatura is ripped off and is used to scoop the chole.
Having leftover rice from the previous day is very common in many households. And the first preparation that comes to mind is fried rice with vegetables and eggs. The recipe I am sharing with you today is a different kind of fried rice. This one doesn’t need any vegetables or egg. In fact you can make this when you are running out of your pantry stock. Turmeric lemon rice is a popular dish originating from South of India and is known under a couple of different names, such as Lemon rice, Pulihora or Chitrana. It is a slightly spicy rice preparation which has a delightful tang from the lemon, beautiful golden color from turmeric and a nutty flavor from the lentils and peanuts.
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