June 2018

Lasagna (Plural Lasagne), an Italian dish is made with several layers of lasagne sheets (pasta) alternated with sauces and other ingredients, such as meats, vegetables and cheese. The first recorded recipe was set down in the early 14th century Liber de Coquina (The Book of Cookery). Lasagna can be made with various combinations of ricotta, mozzarella & cheddar cheese, tomato sauce, various meats or vegetables like spinach, zucchini, olives, mushrooms, and is typically flavored with garlic, onion, and Italian herbs. In all cases, the lasagne are oven-baked. Having adopted a gluten free and dairy free lifestyle, I have used vegan cheese, vegetables and have substituted Rice papad sheets for pasta. The result was testified by Lasagna lovers who vouched it to be as tasty, if not tastier than the normal Lasagna. For making Lasagna, major chunk of time is spent in preparations of sauces, cheeses and vegetables. Once these are ready, assembling Lasagna is a child’s play. Just takes 5 to 10 minutes. For those living outside India, these sauces and vegan cheeses are available off the shelf. If you are one such, you are free to use them. But, for me, the fun lies in making them at home.  So please enjoy your Lasagna from scratch. Lasagna

This Bajra Upma is a very tasty & healthy breakfast item, Monsoon is here in western ghats. Along with it comes the chill. It has been customary to stock up Bajra during cooler seasons to cook few items to give the body much needed energy boost. Whole lot of other dishes can be made with millet flours other than plain Rotis. Mixed with the right proportion of some starchy flours like Tapioca or Arrowroot, gluten free flour mix can be made for baking cookies and cakes. Steamed millet flour makes delicious Puttu. Cooked millet flours make tasty Idiyappams. One such item is this Bajra Upma.
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Pearl Millet Bajra Bajri Sajje Kambu Sajja
Bajra Upma

Masale Bhat is a popular dish in marathi cuisine. Served invariably in Maharashtrian weddings, it is traditionally cooked with vegetables like Ivygourd (Tendli) and Brinjal, mixed with typical Maharashtrian spices like goda masala, and Kopra. But down the line it has changed its avatar with the use of vegetables like Carrot, Peas, Cauliflower, etc. You are free to use them. What differentiates itself from normal Pulav is the use of Goda masala which gives it a distinguished flavour. Another uniqueness of this dish is that it needs no onion & garlic as in pulav. Served with simple raita or even just plain curd and some pickle, it tastes heavenly and is a great recipe for Lunch box. Goda Masala is easily available in the market. If you don’t have access, pl refer to my recipe to make it at home. Here I have replaced rice with kodo millet. And used OPOS technique to prepare this. This masale bhat is simple, easy, time-saving and flavourful. Pl try and let me know. Masale bhat

Welcome to my blog


February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.


Healthy Eating ?

Rama Ganapathy