Delicious Gulab Jamun

Gulab Jamun

Sweets are an indispensable part of Indian culture. Be it a wedding, festival, a birth, purchase of a car, or family get together, every milestone is celebrated with mouth full of sweets and heart full of happiness. Even an unexpected visitor is welcomed with a sweet beverage or confection. So, when Indians are diagnosed with gluten intolerance/ sensitivity or celiac disease, many wonder if they’ll ever get to enjoy a festival sweet again. The emphatic answer is yes, BUT you have to make it yourself , as there is a risk of cross contamination even in milk based sweets.
So, today I made a batch of gluten free gulab jamuns for my valued readers on the occasion of upcoming Diwali.

[ Click to read more... ]

Apple Crumble Pie

Apple crumble pie

I hope you are enjoying the gorgeous weather and the beautiful colors of autumn. One of the gifts that this season brings is the arrival of fresh local apples. Perfect on its own or in crumble, pies, chutneys or cider, apples just sparkle with flavor and goodness. Since it stated raining this week I decided to make a scrumptious apple crumble pie. It’s so amazingly delicious with classic flavors of fall.

[ Click to read more... ]

Reader’s Request: Aloo Samosa-glutenfree of course!

Aloo Samosa

I have been getting several requests for posting gluten free samosa for a while. And, I was postponing it just for the weather to get a little cooler so that I get some inspiration. I am a person who prefer fried food in a cooler weather than hotter.

In the past two weeks it has been really nice in Richmond. Mornings are cool for a light jacket but afternoons are warm enough to go out for a walk in t-shirt. Soon the leaves will change color and the temperatures will be dropping a bit more. Along with cooler weather comes the desire to eat hearty meals and fried food, and so today I share with you the ever popular indian appetizer, samosa.

[ Click to read more... ]

Baked Ricotta with Red Hot Cherry Peppers

Baked ricotta with red hot red cherry peppers

Cooking for me, is never about fancy ingredients or rich, complicated recipes. I cook and post recipes that are simple to make and easy to impress. A couple days ago I was wondering what to do with red hot cherry peppers. As I was debating whether to use them in pickle, my daughter said she wanted to eat them with cheese instead. Now, whenever I use cheese with peppers (usually bell peppers) they are either stuffed or made in an indian style sabzi. A search on google showed recipes of hot cherry peppers stuffed with goat cheese and sliced meat or marinated in brine, that you often see in gourmet food shops. I was looking for something different. Then one image struck with me inspiration. She has used halved cherry tomatoes and peppers on a baguette with cheese. I sometimes bake cheese with herbs to serve alongside crackers and baguette. so based on both the recipes I created this beautiful appetizer.

[ Click to read more... ]

Daal Saag / Lentil Stew with Garbanzo Leaves

Daal Saag

Gosh! It seems too early to be really posting a winter dish but my garbanzo/ chickpea plants are getting dry and woody and I wanted to use the tender leaves before I uproot them. Every spring I make a small kitchen garden with selective plants. Since most of them do not survive after the frost its a new effort every year. There is not a lot of space for my kitchen garden but I choose vegetables that taste better when fresh and quick to grow. I plant tomatoes, few herbs, salad leaves, chillies, couple of veggies, and then I also make an effort to try one or two new plant every year. This year I experimented with chickpeas. I sowed few black chickpeas in early April and got beautiful plants. Unripe chickpeas or green garbanzo are often picked out of the pod and eaten raw as a snack or can be enjoyed in so many different ways. The tender leaves are used raw in salads, cooked in soup or a lentil stew that we call it, daal saag.

[ Click to read more... ]