Today, I’m bringing a simple but interesting preparation of Bengali steamed fish (Bhapa Ilish) to go along with plain boiled rice. The bengali diet includes a lot of fish and the use of mustard oil, seeds and paste. I am not a bengali to claim that fish is staple at our home or I liberally use mustard but I do try to eat fish once or twice a week , cooked in different ways. I made this dish for a group of friends who are bold enough to try something new at my home. There are two ways of preparing bengali style steamed fish, in a steamer or in oven. I like the oven method better because it is cooked and served in the same dish, reducing the amount of time needed for cleaning afterwards.[ Click to read more... ]
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.
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... ]
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... ]
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... ]