Simple Gluten Free Kitchen

cream

Methi Malai Choliya

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Apparently, I am on a green garbanzo kick lately. First it was healthy chaat from these beans and now today’s recipe.

It is a unique combination of 3 ingredients: methi (fenugreek), malai (cream) and matar (peas). However the recipe below is made with frozen green garbanzo beans instead of peas. Sweet, succulent and packed with several vital nutrients both are easily interchangeable in many recipes. I love the complex flavors of this dish. The mild bitterness of fenugreek leaves is wonderfully balanced with sweet green garbanzo beans and smooth creamy gravy.

Homemade Cultured Butter

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I simply love the taste of fresh homemade butter. It is not something that I make every day of the week but whenever I have spare cream or crave for parathas I do make butter. It only takes 2-3 minutes to make cultured butter in a food processor. Freshly made cultured butter tastes good on a toast, paratha or over steamed vegetables or indian style cooked daal/ lentil. It keeps well at room temperature for a week, 15-30 days in the fridge and few months in the freezer.

Orange Flavored Chocolate Risotto

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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!

Spicy Chocolate Pudding Mousse

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Chocolate mousse is an easy to make dessert to entertain. It is interesting that there are so many different ways to make this classic french dessert with different textures and ingredients but one common name: Chocolate mousse. This particular mousse is thicker and denser and is more like chocolate pudding.