Tag Archives: gluten free

Fall Colors on My Plate

Quinoa with curried carrot and chard

Quinoa with curried carrot and chard

My focus this Fall has been to create simple, hearty and nourishing meals that I can make in large batches and eat leftovers for at least a couple of meals. I’m noticing a certain pattern emerge when I need to cook this way. There’s a gluten free grain like quinoa, millet or rice that I cook separately. And I sauté whatever vegetables I have in the fridge. A bowl of the grain and sauteed vegetables, usually curried in some way, and a hard boiled egg makes for a very satisfying meal.

The awesome thing about cooking this way is that it gets much easier to accommodate food allergies! This dish is gluten free, soy free, dairy free, and FODMAP friendly for those with fructose malabsorption or fructose intolerance.

And this is absolutely my favorite way of making carrots!

So if you’re getting pampered with spectacular food or just over indulging at holiday parties, here’s a dish that looks stunning, tastes great but is also good for you. I must admit that my problem this holiday season has not been the food so much as the wine! Got any tips for me?

Curried Carrot And Chard Over Quinoa

Serves 4

  • 1.5 cups quinoa
  • 10 oz grated carrot (or 3/4 lb carrots, grated)
  • 1/2 bunch chard, sliced into 1/2 inch shreds
  • 1/2 piece of ginger, peeled and grated
  • 3 dried red chilis, ends removed and cut into thirds
  • 2 tablespoons vegetable oil
  • 1 inch cinnamon stick
  • 1 teaspoon black mustard seeds
  • 10 fresh curry leaves (optional, I didn’t have any but it adds a lovely earthy aroma and taste)
  • 1/4 teaspoon fenugreek seeds (optional)
  • 2 teaspoons garam masala powder
  • 1 teaspoon lime juice (or lemon)
  • 3/4 teaspoon salt or to taste

Recipe

Put the quinoa, 2 cups of water  and a big pinch of salt in a pot. Bring to a boil and then simmer on low, covered for 15 minutes or till the quinoa is cooked.

Heat the oil in a skillet or pan over medium high heat till you see ripples on the surface. If the oil is hot enough, a mustard seed thrown in will sizzle. Sizzle the whole spices for just 15 seconds or till the mustard seeds start to pop.

Add the ginger and garam masala and stir for 10 seconds. Immediately mix in the carrot and chard and cook for 2 minutes while stirring occasionally. Add 1/3 glass of water, and cover the skillet. Simmer for another 5-10 minutes or till the carrot is cooked.

Stir in lime juice and salt to taste.

Form quinoa cakes by pressing some cooked quinoa into a small and flat bowl; ramekins are perfect. Upturn the bowl onto a plate and voila, you have a quinoa cake. Place some of the curried carrot and chard on the quinoa and serve. Or if you are eating by yourself and don’t care about presentation, just mix it all up in a bowl like a quinoa salad.

Quinoa salad fodmap safe and gluten free

Quinoa salad

Sauteed carrot and chard on a bed of quinoa

Sauteed carrot and chard on a bed of quinoa

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Thankful for Pumpkin Pie

Thanksgiving is over but that certainly does not mean that Pumpkin Pie season is over.

This year, we celebrated Thanksgiving with friends and instead of turkey, made Fondue Chinoise, a holiday tradition in my husband’s family. This is a meat fondue where you cook individual slices of meat in hot broth and then dip into one of many yummy sauces. Typically Fondue Chinoise is served with veal and pork and the sauces usually involve cream. We changed things up a little by adding chicken, fish and shrimp and making a couple of sauces that I could eat. We had a mediterranean sauce, a South Indian sauce that was essentially coconut chutney, and a homemade mayonnaise with freshly ground black mustard among others. After a three hour feast and plenty of wine, there was still the apple crumble my friend made to look forward to. Did I mention I love thanksgiving!

So the next day, we had planned on eating lightly. However, I had a hankering for pumpkin pie. After some research and finding this pumpkin pie recipe, we gave it a try. It was soft, spicy and just made my day. The fact that the pie didn’t have a crust bothered me slightly but it also meant that it was much less work. It was already quite dark by the time the pie was baked and we just had pie for dinner! And unfortunately it was too dark to get any decent pictures. One of these days, I’ll get around to experimenting with a gluten and dairy free crust that I can eat. In the meantime, I wanted to share this recipe, bad pictures and all, as soon as possible especially with those of you who, like me, have a lot of food allergies. Life is so much better when you can eat pumpkin pie!

dairy free gluten free no crust pumpkin pie

Pumpkin pie that I can eat!

 

no crust easy fodmap pumpkin pie recipe

Yay for pumpkin pie season

Crustless, dairy free, gluten free pumpkin pie

Adapted from gluten free easily’s recipe

  • 2 eggs, beaten
  • 1 can (16 oz) unsweetened pumpkin puree or 1 cup of homemade puree
  • 1/4 cup gluten free flour
  • 1/3 cup sugar*
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon vanilla
  • 1 teaspoon freshly grated ginger
  • 1/2 cup almond milk

Recipe

Preheat the oven to 450 degrees Fahrenheit. Grease a 9 inch pie dish with oil (or butter if you can eat it). Mix together all the ingredients and pour into the pie dish. Bake for 15 minutes and then reduce the heat to 350 degrees. Bake for another 25-30 minutes or till a toothpick inserted into the center comes out clean.

*I used regular table sugar or sucrose since I can handle it in small quantities. Please note that I don’t like my desserts too sweet and vastly reduced the amount of sugar used. I’ll be reducing the sugar to 1/4 cup the next time I bake this pie. For those on a FODMAP diet, you can try substituting with dextrose or glucose.

 

 

 

 

 

 

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Squash Soup, South Indian Style

south indian curried squash

South Indian squash curry

I posted a squash soup with spicy tahini recipe just last week. And I’m following up with a variation of it. You see,  that soup was inspired by a friend’s post. And while I was making that, my South Indian instincts took over and I had to make another version! You know what they say, you can take the girl out of South India but…

So here’s this ultra simple and awesome dish: Squash Curry. Simple, hearty and healthy! Living with food allergies does not have to be boring!

By the time this posts, I will be in Hawaii on vacation. Thank god for being able to schedule posts as this means I don’t have to take my laptop with me. This will be my first time traveling for more than a couple of days after being diagnosed with all the food issues. Fortunately, we were able to find places to stay with kitchens. So I’ll be cooking in Hawaii and hopefully learning more about its cuisine!

I made this with a mix of one squash and one small pumpkin each. For a sweeter version, use just the delicata squash.

South Indian Style squash and pumpkin curry

serves 3-4

  • 2 cups squash / pumpkin puree (cut into slices, brush with olive oil, bake at 425 for 40 minutes and then puree)
  • 2 tablespoons ghee (coconut oil or vegetable oil works fine too)
  • 15 curry leaves
  • 2 dry red chilis
  • 1 teaspoon cumin seeds
  • 2 green chilis, chopped
  • 1 inch piece of ginger cut into thin matchsticks (grated works too)
  • 1 teaspoon salt or to taste
  • Juice of 1 lime or to taste

Recipe

Heat the ghee or oil in a small saucepan. Sizzle the cumin seeds, curry leaves and red chilis. After 10 seconds, add the ginger and green chilis and saute for another 20 seconds. Remove from heat. This is your tadka or spice seasoning.

Thin out the puree to your desired consistency and warm up in the microwave. I like the consistency of this curry to be thinner than pumpkin soup but not too runny. Mix in the tadka. Add salt and lime juice to taste.

Serve with rice and cucumber.

tadka for the curry

Tadka for the Squash curry

dairy free, gluten free, fodmap, Squash and pumpkin soup, South Indian style

Squash and pumpkin soup, South Indian style

Simple, hearty and healthy! Living with food allergies does not have to be boring!

 

 

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Squash and Pumpkin Soup with Garam Masala Spiced Tahini

spicy tahini squash and pumpkin soup

spicy tahini squash and pumpkin soup

I’ve been complaining about my food allergies on this blog these last few months! It’s definitely been a challenge to keep cooking traditional Indian dishes at home that I can blog about. With every new addition to my list of food issues, I went through each of these phases: disbelief that you can’t eat that food, despair as to how you’re ever going to do without it, kitchen clean up where I get rid of all the offending ingredients and subsequent trip to the grocery store to stack up on things that I can eat, experimentation with new recipes and finally, finally feeling like it’s not that big a deal any more.

If you’ve been recently diagnosed with food allergies, how are you doing? Wondering what you can cook or eat when you go out? Please reach out and send me a note. I’d love to help if I can. Here’s the list of foods I’m avoiding and I’d be more than happy to fill you in on recipes and substitutions (Fruits and vegetables are listed because I need to follow what’s called a FODMAP diet):

Dairy (with the exception of ghee), all soy products, gluten, lima beans, kidney beans, chickpeas, peanuts, honey, corn syrup, agave, most artificial sugars, most vinegars, coconut, apples, pear, cherries, watermelon, figs, mango, avocado, nectarines, plums, prunes, bananas, cabbage, green beans, onions, shallots, garlic, beetroot, asparagus, artichoke, leek, spring onion, radicchio, chicory, and tomatoes. 

pumpkin soup with spicy tahini garnished with garam masala roasted squash seeds

Garam masala roasted squash and pumpkin seeds are the perfect garnish for this fall soup

So you can imagine my excitement when I saw this butternut squash dip recipe my friend Alli had posted! It was seasonal, spicy and different from other pumpkin or squash soups. I had to make a few adjustments of course including leaving out the yogurt. If I could do coconut milk, I would have loved to use that as a replacement.

I had a delicata squash and a small pumpkin at home that needed to get used up. I also had a jar of tahini that I hadn’t done very much with. Alli’s recipe not only inspired me to make a spicy squash/pumpkin soup but I loved the way she combines the butter with tahini and spices. I microwaved tahini, ghee (instead of butter), cinnamon, cayenne and salt together. This on its own is a great dip by the way! But it adds a wonderful depth to the dish that you don’t get with just the typical squash and cream soup.

I remade Alli’s recipe into this dish below (scroll down for the recipe) but came up with another really simple idea for curried squash puree that I will share next week! A hint, it’s made South Indian style.

Happy Autumn!

roasted pumpkin and delicata squash

Roasted pumpkin and delicata squash ready to be pureed

delicata squash soup with spiced tahini

Delicata squash soup with spiced tahini

Ingredients

Adapted from Alli Shircliff’s recipe on her blog An Open Cookbook

Serves 3-4

  • 1 delicata squash, sliced, brushed with olive oil and oven roasted for 40 mins at 425*
  • 1 small pumpkin, sliced, brushed with olive oil and oven roasted for 40 minutes at 425*
  • 2 tablespoons tahini
  • 1 teaspoon ginger, grated
  • 2 tablespoons ghee
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt

Recipe

Puree the roasted squash and pumpkin in a food processor with some water.Mix the remaining ingredients in a bowl and microwave for 1-2 minutes on medium high power. Fold into the puree. Adjust for salt if necessary. I had to add another 1/2 glass of water to thin out the soup to my desired consistency. I think I could have easily doubled the amount of garam masala.

*Bonus: Rinse and pat dry the seeds from the squash and pumpkin. Toss with olive oil, 2 pinches of salt and garam masala. Roast in the oven (lowered heat to 300) for 10 minutes. Allow to cool down before eating. These roasted seeds are great as a garnish or on their own as a snack. If you like pumpkin beer, I’m sure these will pair really well.

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Upma with Pearl Millet

Millet Upma

Millet Upma

This was one of those dishes I threw together in 10 minutes because I was hungry and had leftover cooked pearl millet. It was an unexpected treat. Famished as I was, I realized I should probably take a couple of pictures before I ate it all up. So here they are along with a recipe.

If you’ve never cooked with whole pearl millets before, run to the grocery store, now and get your self some! It is that awesome. We eat millet instead of rice often. I first ate cooked whole pearl millets while visiting my in-laws. My MIL makes a very delicious crust-less pie with whole millets and slices of pears all baked together and served with apple compote.

What are millets? Millet is a collective term for tiny seeds from various grasses that are not even related to each other. They are used as grains and are typically highly nutritious, more so than wheat or rice. I use pearl millets as they are easily available in Seattle. There are however many kinds of millets. In South India, finger millets are widely used and I’ve shared a delicious rustic flat bread recipe before.

I’m calling this dish Upma though it’s a lot simpler than the real deal South Indian uppitu or upma. I’ve eliminated a lot of the typical upma ingredients such as onion and grated coconut and used millets instead of semolina because of my food issues. You are welcome to add those ingredients back in or follow my recipe as is. It will be delicious either way. Pearl millets are also a great gluten free substitute for couscous.

I would recommend serving this millet upma with a side of plain yogurt and spicy pickle. It’s perfect as a snack, savory breakfast or light lunch.

This recipe is vegan and gluten, onion and garlic free. It’s a FODMAP friendly recipe.

Millet Upma

  • 2 cups cooked millets, room temperature or refrigerated
  • 3 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 10 curry leaves
  • 2 dry red chilis, broken in half
  • 1 teaspoon urud dal (split black lentils, optional)
  • 1 teaspoon flax seeds (optional, I added some for nutrition)
  • 1/2 teaspoon turmeric
  • 1/3 cup cashews, roasted (or almonds)
  • 3/4 teaspoon salt or to taste
  • Juice of 1/2 lime or to taste

Recipe

Heat the oil over medium heat. When you see ripples on the surface of the oil, add a mustard seed. If it sizzles, the oil is hot enough.Sizzle the mustard seeds and curry leaves for ten seconds or till the seeds start popping. Saute the dry red chilis, urud dal and flax seeds for another 10 seconds.

Add the turmeric powder and stir in the millets and cashews. Add salt and squeeze fresh lime juice to taste. Serve with a side of yogurt if you can eat dairy.

Liked this recipe? Here’s another gluten free version of the Upma recipe.

delicious savory pearl millets

Savory “curried” pearl millets

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Easy Eggplant

easy eggplant recipe without onions or coconut

Easy Eggplant curry with idlis and spicy chili pickle

Alright, I’m just gonna say it. How can anyone not like eggplant?!?!

My favorite thing to make with eggplant is my mom’s South Indian style curry with coconut. And one of the dishes I’d love to get right one of these days is Ennegai (with a link to the good folks over at the Monsoon Spice blog). But, sadly, the doc has cut me off onions and coconut for  at least the next few months. In this period of mourning, I still need to eat eggplants.

So I came up with this simple variation of a curried vegetable dish. What I realized was that no onions actually meant less prep time! And you know what? My South Indian heart rejoiced when I had this eggplant dish for lunch with freshly steamed idlis and a side of green chili pickle. It hit the spot.

Among other foods, I avoid most ingredients on the FODMAP (a diet the fructose intolerance have to follow) list. If you want to make this dish 100% FODMAP compatible, just eliminate the lentils.

Easy Eggplant

serves 3-4

  • 1.5 lb eggplant (I used the small Indian eggplants but you can use the big kind)
  • 6 tablespoons vegetable oil
  • 1 teaspoon black mustard seeds
  • 10 curry leaves
  • 2 green chilies, chopped
  • 2 teaspoons urud dal (split black lentils, optional)
  • 3 cloves garlic, sliced
  • 1/4 teaspoon turmeric
  • 3 teaspoons sambhar powder (or curry blend)
  • 1 cup water
  • 1 teaspoon salt
  • Juice of 1/2 lime

Cut the eggplants into roughly 2 inch long and 1/2 inch wide pieces. If you’re doing this ahead of time, place in a pot of water so they don’t brown.

Heat the oil in a large wok or pan over medium heat. When you see ripples on the surface of the oil, throw in a mustard seed. If it sizzles, the oil is hot.

Sizzle the mustard seeds for 5 seconds or till they start popping. Stir in the curry leaves, chilis and urud dal and let them sizzle for 10 seconds. Be careful, the oil may splatter. Add the garlic, eggplant, turmeric and sambhar powder and cook for 2 minutes while stirring frequently. If anything starts sticking to the pan, add more oil.

Add a cup of water and bring to a boil. Cover and simmer on low for 10 minutes or till the eggplant is soft and cooked.

Add salt and lime juice to taste.

Serve with idlis or rice.

yummy eggplant

Yummy eggplant

easy eggplant

Easy Eggplant

 

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Gluten Free Upma

south indian upma with rolled oats gluten free

Rolled oats upma – gluten free and so fulfilling

gluten free upma with rolled oats

Upma with zucchini, peas and carrots, perfect for a savory breakfast or lunch.

Back when I wrote the post on Upma – South Indian Soul Food, I didn’t have to worry about gluten. Upma is made from semolina, a durum wheat product. In the last few months, I’ve made upma with broken rice or gluten free cereal blends. They were good but not quite as satisfying. Today I made upma with gluten free rolled oats. It was still different from the original but highly satisfying and elicited a sigh of contentment from me. Upma is a dish in which the final consistency is important. It can’t be too mushy or too dry.

While you can use any oats, the rolled oats resists getting too soft and soggy, a problem with quick cooking oats.

You might have noticed that I’ve been using a lot of Bob’s Red Mill products. If you’re wondering, no I don’t have any affiliation. I like that they are certified gluten free and are readily available in the stores where I normally shop.

Since I was in a hurry and was out of big pots, I modified the Upma recipe. For simplicity, here’s the modified recipe.

Ingredients

  • 2 cups rolled oats, dry roasted for 3 minutes on medium low heat
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (split skinless black lentils)
  • 5-10 fresh curry leaves
  • 2-3 green chilies (optional), chopped
  • ½ onion thinly sliced (about 1 cup)
  • 3/4 cup frozen peas and carrots mix
  • 1 zucchini, quartered lengthwise and sliced
  • 1/4 teaspoon turmeric
  • 2 cups water
  • ¼ cup grated unsweetened coconut (if dessicated, rehydrate in 1/3 cup warm water for 10 minutes)
  • 2 teaspoons fresh lime juice (or to taste)

Recipe

Heat the oil in a large skillet (should hold the oats and the water) over medium heat. You know the oil is hot if you drop in a mustard seed and it sizzles.

Add the mustard seeds and wait 5 seconds or till they start crackling.

Add the curry leaves, urud dal and chilies and stir constantly to prevent from burning. Saute for just 10 seconds.

Add onion and sauté till soft translucent.

Mix in the veggies and turmeric. Cook for 2 minutes.

Stir in the water and cover the skillet. The oats should be cooked after about 6 minutes. Stir halfway through.

Add salt and squeeze lime to taste. Mix in the grated coconut.

Serve hot with yogurt on the side.

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(Not So) Pretty Pakoras

buckwheat pakoras batter

Batter for the buckwheat pakoras

buckwheat pakodas

Indian fritters made with buckwheat flour

If you’ve ever been to an Indian restaurant, chances are that you’ve had onion pakoras made with chickpea batter.  Perhaps you’ve even made these or had them at a dinner party. These delightful fritters are perfect as an appetizer or snack. Pakoras are kinda ugly to begin with, aren’t they? They’re funny shaped, have a monotonous color and it’s hard to arrange them nicely for an eye-catching presentation. BUT they taste so good!

After my last trip to the farmer’s market, I had a few vegetables remaining that really needed to get used soon. So instead of using only onions, I thought it would be fun to experiment with other vegetables.

As you know, it’s been a few months since I’ve given up gluten and many other foods due to allergies. With that I’ve been experimenting with many different flours. Since lots of people don’t feel very good after eating chickpeas, I thought of trying a different flour as well. In this recipe, I made pakoras with buckwheat flour and used onions, radishes and broccoli. If you’ve never had buckwheat before, it has a more rustic flavor and is dark. It reminds me a lot of ragi or finger millet which is often used in South Indian cooking.

Now these pakoras actually looked uglier than regular ones! The dark color of the buckwheat batter is hard to photograph well. But I’ll tell you what, these little fritters were so good that just two of us ate up an entire batch. Yikes! We did pay for this with a long hike the next day.

And oh yeah, if you were wondering, the broccoli pakoras were hands down the best. So, enjoy these “ugly” pakoras for a special treat and Happy Friday the 13th!

Buckwheat Pakoras – Serves 8 as an appetizer

Batter

  • ½ cup chickpea or buckwheat flour
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons water

Vegetables

  • 1 onion (white, red or yellow), sliced
  • 1 bunch radish, quartered
  • 1 bunch broccoli, diced

To fry

  • High heat oil

Recipe

Mix all the batter ingredients together to make a thick batter with consistency thicker than that of pancake batter.

Add a ½ inch layer of oil to a small saucepan. I use a small round bottomed pan to reduce the quantity of oil required. Heat over medium heat till the oil just starts smoking and a bit of batter sizzles.

While waiting on the oil, prepare a plate with a couple of layers of kitchen paper. Have a slotted spoon ready to remove the fritters.

Using a large spoon, gently place spoonfuls of the batter in the hot oil in a single layer. Do not overcrowd. The batter should sizzle immediately. Fry till the buckwheat on the fritters have turned dark. If you are using chickpea flour, fry till golden brown.

Place the fritters on the plate you prepared earlier to soak up the excess oil. Repeat the frying process till the batter is over.

Allow the fritters to cool down for a couple of minutes. Serve immediately while still warm and crisp.

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Naanstop Yum

gluten free dairy free yeast free stove top naan recipe

Naanresistable

I made this naan three days in a row. I couldn’t stop. It was so good. Perhaps it was because I haven’t had any regular naan in three months due to food allergies. Or perhaps it was the thin slices of spring shallots from the farmers market that made them so flavorful. Whatever it was, they were naanresistable. What was that? Too many naansensical puns? OK OK I’ll stop. But only if you promise to give this recipe a try!

If you hadn’t made it yourself, you might not even have realized that they are not made with wheat. Oh by the way, there is also no dairy or yeast. Best of all, this is an instant dough. You don’t need to wait for it to raise.

This is starting to sound like an infomercial, isn’t it? But wait, make this naan in the next 24 hours, and you will lose weight.

He he. What can I say, I’m just happy to be eating naan again!

Printer friendly recipe

Naan ingredients

  • 3/4 cup Bob’s Red Mill All Purpose Gluten Free flour
  • 3/4 cup Bob’s Red Mill finely ground Tapioca flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs, beaten
  • 1 tablespoon oil
  • 2 teaspoons lemon juice (you can substitute lime juice)

Topping (optional but recommended)

  • Thinly sliced shallots or garlic
  • Cumin seeds

Recipe

Mix all the dry ingredients in a large bowl. Stir all the wet ingredients. Now make a well in your flour and pour in the wet ingredients. Knead till you achieve a smooth and soft dough that doesn’t stick to the bowl. A lot depends on the size of the eggs. If you cannot bring the dough together at all, add a couple of tablespoons of warm water and try again. If the dough is too wet, add another tablespoon or two of the gluten free flour. Smear some oil all around the ball of dough also helps to work with it. I also recommend slightly oiling the cutting board, rolling pin and your hands as the dough is quite sticky. Divide the dough into 8 equal portions. These naans are about half the size of the regular ones.

Smooth out each ball of dough and flatten in your palms before placing on the board. Roll out gently and stop when you have a 3 inch circle that is about a centimeter thick. This is a good time to sprinkle your toppings on. Continue rolling out gently until you have a 5 inch circle. Instead of rolling it out all the way, I personally found it easier to simply pick up the naan half way and stretch it out like pizza dough by rotating it in the air like a disc. Try it both ways a couple of times and I think you’ll get the hang of it. If your dough is not too stretchy, your flour to egg ratio was slightly too high.

Roll out all the naans at least mid way and cover with a slightly damp towel. Spread high heat oil on a cast iron skillet. Heat over medium heat till it just starts smoking. Have some oil on hand as you will need to smear a teaspoon of oil in between batches.

Once the skillet is ready, gently lift the naans and place 2-3 or how many ever will fit on the skillet. I like to put the side of the naan down that does not have the toppings. In a few seconds, you should see the bubbles forming. This is a good sign. Turn over the naan and let the other side cook when you see a few dark spots. After a few minutes, you might need to lower the heat slightly if your skillet starts smoking too much. Make all the naan and place in a single layer on a plate and cover. Once all of them are done, smear them with some olive oil, butter or ghee. I like to use ghee (clarified butter), since it has great flavor and with the dairy solids removed, I can eat it.

For best consistency, use a cast iron skillet and make sure that it is slightly smoky at all times.

I served the naan with just mint chutney once and they were delicious and all gone in 10 minutes.

Let me know how this recipe works out for you. And if you took a picture, post it on the facebook page please!

soft naan gluten free dairy free yeast free

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Do You Love Black Eyed Peas Too?

I told someone the other day that I had black-eyed peas for dinner. She gave me a funny look. It took me a few seconds to get why.

But seriously, I love black-eyed peas. The legume.

It was one of those evenings when I didn’t have very much on hand in the crisper. Just an avocado, some butter lettuce, a bit of cilantro and some green chilies. I also wanted something light that wouldn’t take too long to cook. Thankfully, I spied a can of black-eyed peas, just waiting to be opened. And of course, I knew exactly what I was going to make: Indomexican “tacos’ with a South Indian style curried black-eyed peas in corn tortillas or lettuce.

This dish is for those who want something fresh and tasty. And quick.

Oh and this dish happens to be gluten free, dairy free, soy free and is perfect for Meatless Mondays.

south indian tortillas with black eyed peas, coconut chutney, butter lettuce

A South Indian taco

Printer Friendly Recipe

Ingredients

  • 1 can black-eyed peas, rinsed
  • 2 small green chiles, chopped
  • 1 small yellow or white onion, diced
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 5-10 curry leaves
  • ½ teaspoon salt or to taste
  • Juice of ½ lime or lemon
  • 3 tablespoons shredded coconut
  • 4 tablespoons chopped cilantro
  • Corn tortillas or lettuce (I used butter lettuce, but others will work too)
  • 1 avocado, sliced

Recipe

Heat the oil in a skillet over medium heat. When you see ripples on the surface of the oil, drop in a mustard seed. If it sizzles, the oil is hot. Sizzle the mustard seeds and curry leaves for just 10 seconds. Be careful as the oil will splash.

Saute the onion and chiles until the onion is slightly brown, 5-10 minutes.

Add the black-eyed peas and mix well. Turn off heat.

Stir in the coconut, cilantro and lime juice.

Serve with coconut chutney, avocado slices and tortillas or lettuce. Wrap and enjoy.

Note to self: Need more black-eyed peas in my life. 

stone ground corn tortillas with a south indian black eyed peas filling

stone ground corn tortillas with a south indian black-eyed peas filling

lettuce tortillas with south indian black eyed peas filling

Lettuce tortillas with south indian black-eyed peas filling

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