Simple Gluten Free Kitchen

Soups, Sides & Salads

Mochar Ghonto or Stir Fried Banana Blossom

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Growing up I was fortunate enough to be exposed to all sorts of different foods and regional Indian cuisine. My dad served in the Indian Air Force and was posted at various states across India. Hence my mom got the opportunity to learn how to cook and prepare some of the local dishes. Many of which she included in her everyday cooking. One such dish was ‘Mochar Ghonto’. It is a traditional Bengali preparation of the banana flower. It is a healthy, tasty and an easy dish but preparing the flower for cooking is a bit tedious process. However for your convenience I have made this dish with canned banana blossom.

Aloo Gobhi

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A quintessential Punjabi sauté of cauliflower and potatoes. It’s also the dish that became so associated with the film, ‘Bend it Like Beckham’ that (back in 2003) the DVD’s include an aloo gobhi cooking lesson from the director and her mom. This dry dish is ideal to serve as an accompaniment to meats or poultry or lentils or on its own with chapatti or paratha. And if you can save some for the next day, sandwich it between 2 pieces of bread and take it to school or office for lunch.

Baghare Baingan / Tempered Eggplant, hyderabadi style

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In honor of National Heart awareness month I am sharing a heart healthy recipe today which your family will enjoy and your heart will love. When I say heart healthy, the ingredients you use, the way you cook and the portion size make a big difference. Baghare baingan or tempered eggplants is a classic dish from the city of Hyderabad that contains healthful nutrients from seeds and nuts. It is made with baby eggplants and is cooked twice, first shallow fried and then later cooked in fragrant and delicious gravy. I didn’t fry the eggplants prior as recommended but simmered them directly in the gravy, creating a healthier version of the traditional dish.

Thai Chicken Laksa

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Laksa is a popular noodle dish from south east Asia. There are many variations of this dish and each regions’ version has slightly different spices or ingredients. The one that I first had and adored was in a Thai restaurant. Ever since then, I have been an addict. So, here’s my version of chicken laksa with Thai flavors. It tastes delightfully refreshing and light, yet nurturing and filling at the same time.