September 2018

Kulcha, originating from Punjab is a kind of Flatbread. Amritsari Alu Kulcha is a very favourite dish in the land of Punjab. Traditionally Kulchas are made in Maida (Refined flour), mildly leavened, and kneaded adding curd / milk. Kulchas can be stuffed or plain. A range of stuffing is used including, paneer, potato, onion and mixed vegetables. Amritsar is famous for its kulchas where wide variety of them are available. Maida contains partly proteins and partly starch which makes it glutenous and gives it the elasticity. As a variation, I have made use of Jowar flour and few starchy flours like Tapioca and Arrowroot to make it similar to Refined flour / Maida. You can check my earlier post on Gluten free flour mix. Amritsari Alu Kulcha

Handvo is a Gujarati delicacy, a savoury cake made from rice and lentils. This recipe uses Millets in place of rice. Added to that are vegetables like bottle gourd, carrots, etc. Handvo can be either cooked in a pan or baked in an oven. Ready made Handvo flour is available in the market. But making it from scratch is not too difficult. Batter is prepared by soaking the grains, grinding them, fermenting them and adding mixed vegetables and cooking / baking. Normally the grains are ground with curd and either baking soda / eno fruit salt is added for rising. To avoid both, I fermented the ground mixture overnight. The batter does not rise much, but the effect is achieved. What is Thavala adai / Adai to South is Handvo to Gujarat. Except Handvo is baked mostly. For a variation I have used Barnyard millet instead of rice.

Just the word ‘Salad’ brings to everyone’s mind grated carrots and cucumbers dressed with lime, pepper and salt. No, a salad need not be boring. There are multiple ways of making interesting, tasty salads. Lets see what are the ingredients that go to make an interesting salad that is nutritious as well. Salads are wonderful ways of adding health to your life. Firstly, they have natural flavours, crunchy texture and wonderful colours gifted by Nature. Secondly, including a large serving of fresh raw vegetables in our everyday meal can have significant health benefits. Salads are a natural source of fibre. Be it summer or winter, a crisp salad is the basis for an energizing meal. Even while dining out, ordering a fresh salad is the best way to start a dinner. The digestive enzymes that are present in the raw vegetables prevent indigestion that might be caused by the food that was to follow.

Seyal Roti is a popular Sindhi dish that’s is served mainly for breakfast. For a gluten free version, I prepared this with Jowar (Sorghum flour) rotis. Its a simple, healthy and delicious breakfast item. The word Seyal in Sindhi means something which is cooked in a gravy with onion, garlic & tomatoes on slow flame or simmered till water dries. Its a dish that can be prepared either with left over rotis or with bread. Though essentially a breakfast item, it can also be had at lunch / dinner. In India, we do not generally believe in the concept of freezing food for long days and reheating it, perhaps because this being a tropical country. We also do not allow the food to remain in the refrigerator for more than a day and prefer to consume freshly cooked food on daily basis. Based on this concept, Seyal Roti is prepared with previous day's leftover rotis. Its also called Seyal Maani  when it is prepared with roti / Seyal Double Roti when prepared with bread / pav. In order to save time for preparing breakfast in the morning rush hours, this dish is prepared with the leftover rotis. However we can also make this using fresh rotis.   Seyal Roti with papad

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