Dosas are absolutely the tastiest and attractive rice crepe around. There are so many varieties, that one can never get tired of eating them. Some varieties of dosas can be prepared instantly but some need a little time of soaking and fermenting such as masala dosa and utthapam, and then there are some that do not need fermenting. One such dosa is Adai dosa. It is basically a combination of rice with a range of colorful lentils all soaked together and ground to form a thick and coarse batter. Adai dosa is considered to be the nutritious among all dosas.
All Grain but Gluten
Warm Millet Salad with Kale, Lentil and Roasted Sweet Potatoes
This warm millet salad is made with incredibly nourishing ingredients that work together to boost your health, yet at the same time each spoonful is so flavorsome and satisfying with chunks of roasted sweet potato and earthy flavors of kale and lentils.
Methi Wali Makki ki Roti
Punjab is India’s ‘bread basket’ and flat breads are made fresh everyday from various grain and bean flours such as wheat, sorghum, barley, buckwheat, corn and chickpea. Come winters and, it’s makki ki roti or yellow corn flat bread, that becomes staple in every punjabi household – be it breakfast, lunch or dinner. Corn often referred to as maize in Punjab, is gluten free which makes it a good option for those who are allergic to wheat.
Traditionally, Makki ki roti makes a splendid combination with sarson ka saag (cooked mustard greens) but it can also be cooked in other ways to relish with yogurt and butter. This recipe is flavored with fresh methi (fenugreek leaves). Rich, pungent and slightly bitter, fenugreek leaves are extremely nutritious and turns a plain makki ki roti into something delicious and healthy!
Orange Flavored Chocolate Risotto
I have never met a rice dessert that I didn’t like. I had this chocolate rice pudding at a dinner party, and it was so delicious and elegant looking that I found myself craving and admiring days after. So, when I saw a chocolate risotto recipe in Christine Ingram’s book I decided to make it with my own little twist by adding orange to it!
Caramelized Onion & Herbed Ricotta Tart w/ Rice Crust
I am a huge fan of leftovers- Rice in particular. Aside from using it in fried rice, casserole, salad or pudding, I enjoy making a rice crust for savory tarts. It is quite healthful, delicious and easy to make than butter pastry crust. Here I have for you a simple and flavorful multigrain rice crusted tart filled with caramelized onion and ricotta cheese.
Your Very Own Gluten Free Panettone
So here we are in 2014! First, I am very excited to start off the new year with a recipe that I was busy trying in my kitchen. Second, inspired by a reader’s request I have added a new page on my blog to request a gluten free recipe. If you are craving a dish that you don’t know how to make it gluten free, I can help to cook up and post it for you.
Gobhi Paratha
Paratha is a popular breakfast food in North India, especially Punjabi household. I remember those days in India when I used to eat paratha every other day with malai (cream collected from boiled milk) or churned butter. Now with change in lifestyle and dietary habit I don’t eat paratha on regular basis but whenever I do, I enjoy with whipped butter.
Since paratha is usually stuffed with some kind of vegetable filing, it is best suited for the start of the day, preferably a lazy Sunday brunch, when you have no time to cook separate breakfast and lunch. It is generally served with just pickle, butter and yogurt, but it goes well with any spiced curry.Can anyone guess what curry have I served with gobhi paratha?
Recent Comments