February 21st, 2010
This is a basic Mung Bean dal and Basmati rice stew
The word Khichuri literally means a hotchpotch or a mixture
2 Cups Mung Bean Dal, or split yellow Lentils available at the Indian Groceries or Asian and Thai markets. You could substitute with split Red Lentils available at regular grocery stores.
1 Cup Basmati Rice
4 Tbs. Ghee, clarified butter, or cooking oil
2 Bay Leaves
2 Whole Cayenne Peppers
1 Tsp. Cumin Seeds, whole
1 Jalapeno or two Serranos chopped fine
1 Tsp. Asafoetida or Hing powder (available at Asian or Indian grocers)
1 Tomato chopped, about one cup
1 Tbs. Fresh ginger peeled and grated
1Tsp. Turmeric powder
1 Tbs. Roasted and ground Cumin Seeds
1Tbs. Salt
1Tbs. Sugar
1Tsp Garam Masala (Equal amounts of Cardamom Cinnamon and Clove ground together)
6 Cups Water (You might need more) Read the rest of this entry »
Author: Roma | Categories: Ayurveda, Gluten Free, Indian, Recipes, Vegetarian and Vegan
Tags: Daal, India, Khichuri, Vegan, Vegetarian
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February 21st, 2010
2 Cups Fresh or frozen cranberries
1/2 Cup Fine sugar
1 Cup Brown sugar
1 Tbs. Salt
1Tbs. Peeled and grated fresh ginger
1 Tbs. Whole mustard seeds
1 Tsp. Crushed red pepper
1 Tbs. Cooking oil
Heat the oil in a pot and put the mustard seeds and the crushed peppers in. When they start popping add the ginger. Fry the ginger a little bit and then add the cranberries, sugars, salt and simmer the chutney in medium heat till the cranberries are mushy and there is a thick gravy. Serve as a condiment or sweet chutney on the side with dinner.
Author: Roma | Categories: Ayurveda, Gluten Free, Indian, Recipes, Vegetarian and Vegan
Tags: Ayurveda, indian recipe, Vegan, Vegetarian
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February 21st, 2010
2 Cups Thin slices of Cucumber
1 Green lime juiced.
1 Tsp. Roasted and ground Ground Cumin seeds.
1 Tsp. Kala Namak or Rock Salt Powder available at Indian Groceries already powdered and if not available, use regular Salt.
1 Tsp. Sugar
1 Cup Plain Yogurt
1 Cup Chopped Cilantro
2 Tbs. Fresh Mint Leaves minced fine
Mix everything together in a bowl and serve as a condiment with dinner or as an appetizer with chips.
Author: Roma | Categories: Ayurveda, Gluten Free, Indian, Recipes, Vegetarian and Vegan
Tags: Ayurveda, indian recipe, Vegan, Vegetarian
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February 21st, 2010
Means “Whole Boiled”
This cuisine is a special one and it is better to search for small sized whole vegetables.
1 Cup Small whole potatoes.
1 Cup Small onions peeled
1 Cup Frozen peas
1 Cup Butternut Squash peeled, and chopped
1 Cup Baby carrots
1 Bunch Spinach Leaves
1 Cup Brussel Sprouts
2 Plantains
2 Tarro Root this can be found in Asian markets or in regular grocery stores
You can be creative and add any vegetables. Do not stick to the rules, if you have bigger vegetables cut them in chunks.
Boil the vegetables together with 1 cup of water and after they are cooked try to dry the water up as much as possible on high heat taking care not to burn them. Cool the vegetables and mix them in a bowl with:
2 Tbs. Mustard Oil available at Asian or Indian Groceries. You can also use Ghee or Clarified Butter
1 Tbs. Ground hot mustard powder
1 Tbs. Salt
1 Green Lime or Yellow Lemon juiced
1/2 Cup Chopped cilantro
1 Jalapeno or two Serranos chopped.
Serve with plain rice or the rice and lentil stew.
Author: Roma | Categories: Ayurveda, Gluten Free, Indian, Recipes, Vegetarian and Vegan
Tags: Ayurveda, Gluten Free, indian recipe, Vegan, Vegetarian
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February 21st, 2010
The word “Aloo ” means potato and “morich ” means black pepper.
4 Big Potatoes boiled, peeled and cubed.
1 Tbs. Ground Black Pepper
1 Tbs. Ghee or Clarified Butter or cooking oil
1 Tsp. Salt.
1 Cup Water
In a pan or cooking pot heat the ghee or clarified butter, or canola oil. Add the potatoes and salt and start cooking on medium heat until the potatoes mix well with everything. Add the ground black pepper and keep cooking. Add the water, lower the heat and simmer covered until the potatoes are more soft and the water is dried up. Serve over rice, toasted bread or with Kitchuri.
Author: Roma | Categories: Ayurveda, Gluten Free, Indian, Recipes, Vegetarian and Vegan
Tags: Ayurveda, indian recipe, Vegan, Vegetarian
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February 16th, 2010
Daal Makhani is a favorite lentil delicacy from Punjab, North India. Any Indian full course dinner or lunch must have some type of lentil in the menu. Lentils are cooked into a spicy gravy and are used as a dipping for flatbreads or to spread over rice. Lentils can also be soaked and blended into a puree and fried as appetizers. In South India lentils are soaked, ground and mixed with rice powder to make crepes. These crepes are called Dosas or they may be filled with spicy potato filling and rolled into Masala Dosas or spicy crepes. Lentils are an excellent source of protein and each state in India and each village cooks them in their own special way. When you visit an Indian Grocery store you will see many different varieties of the lentil. These lentils are also available at Asian or Far East markets. Today’s lentil recipe will use three different types of lentils. Read the rest of this entry »
Author: Roma | Categories: Gluten Free, Indian, Recipes, Vegetarian and Vegan
Tags: Daal, indian recipe
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February 1st, 2010
This one is a special treat to all my salsa enthusiasts, ENJOY!
The Sunderban Jungles, in West Bengal, India, are the home of some of the most beautiful cats of the world, the Royal Bengal Tigers. From the village of Sajnakhali in that area, comes the recipe for this salsa, which has been handed down in my family, mother to daughter, for almost 200 years. Read the rest of this entry »
Author: Roma | Categories: Indian, Recipes, Salsa
Tags: indian recipe, Royal Bengal Salsa
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January 28th, 2010
Breakfast food in India is different from lunch or dinner. Breakfast dishes vary from state to state, and all families cook different. Some families cook the British standard breakfast, cereal, milk, fruit, eggs and toast with butter and jam. The usual creamy curries, nut and tomato based heavy sauces are not found. Vegetables mostly and meats are cooked with some seasonings. Indian Flatbreads, like plain Rotis or Chapatis are made quite often. There is also deep Fried Breads called Puris and griddle fried ones called Parathas. These can be filled or plain. They are eaten with a boiled light Daal or Lentil Soup seasoned with a little cumin, or a very simple mixed vegetable dish. Sometimes there is some plain yogurt over some rice and a little chutney or pickle as a relish. Methi Aloo or Fenugreek and Potato is one of the most healthy and popular curries to go with breakfast. You can get a bunch of fenugreek leaves at an Indian grocery store or grow some from fenugreek seeds in your garden. This is a delightful herb which is good for every part of your anatomy. It is a little bitter like Arugula but is excellent cooked with potatoes or vegetables and rolled up in a Chapati. Here is a nice Vegan Vegetarian Gluten free recipe: Read the rest of this entry »
Author: Roma | Categories: Breakfast, Gluten Free, Indian, Recipes, Vegetarian and Vegan
Tags: Breakfast, Gluten Free, indian recipe, Vegan, Vegetarian
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January 25th, 2010
The Santhals are the largest tribal community in India. They are found mainly in the States of Bengal, Bihar, Jharkhand and Orissa. These people prefer to live by the forests and rivers with their own unique religion and culture. They speak a language called Santhali. They are mostly hunters and fishermen. These tribes are very happy among themselves. They have a tribal leader or Chief who settles any disputes. After they hunt and kill animals they make sacrifices to their Gods and then while they are cooking it they play drums, dance around the fire and drink locally made alcohol. Read the rest of this entry »
Author: Roma | Categories: Indian, Recipes
Tags: Bengal, Bihar, fish, indian recipe, Jharkhand, Marinade, meat, Orissa, Santhal Marinade
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January 21st, 2010
Ghee or Clarified Butter is one of the most flavorful ingredients in Indian Cuisine. Naan Breads with Ghee is eaten as a meal in itself. Here is an interesting story of how important Ghee can be in Indian Food and Culture.
Some time ago in Punjab India, there was a Holy man who lived on the streets of his village. People used to give him food and he would take some for himself and gave the rest away. Read the rest of this entry »
Author: b5280 | Categories: Indian, Recipes
Tags: clarified butter, ghee, indian recipe
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