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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“Salsa” has much more character to it than being just a spicy chili, tomato, onion, garlic or herb based sauce. The process of creating salsa started in Mexico. “Salsas” are the introduction to any meal in Mexico. Today in almost all Mexican restaurants you are honored with a refreshing bowl of salsa and tortilla chips while you are speculating about your order.

The word “Salsa” is Spanish and means any sauce, cooked or uncooked with fruits, vegetables, herbs and seasonings. Salsa can be served as an appetizer with chips, it can be spread over main dishes like burritos, enchiladas, rellenos or tacos and it can also be spread over some Spanish or plain rice. In addition to this salsas can go with all different types of food. They can be spread over broiled meats, seafood, eggs or pasta dishes. Salsas are very refreshing, colorful and appetite enhancing. Read the rest of this entry »

Author: Roma | Categories: Cook's Book, Gluten Free, Mexico, Recipes, Salsa, Vegetarian and Vegan
Tags: Mexico, Salsa
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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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