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I recently ate at a vegetarian Indian restaurant in CA and had an appetizer that was incredibly delicious, and I would love to know how to make it compliant, if it isn't already...Bhel Poori...
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Khatta Moong Gujarati style
Highly digestible sprouted moong beans cooked with lemon, fresh garlic, homemade yoghurt, fresh ginger, turmeric and other spices
Kaddhi
A creamy yogurt based soup seasoned with a touch of fresh ginger, fenugreek seeds, green chili, black mustard seed, turmeric and more.
Tomato Rice – South Indian
A spicy and tangy rice dish made with two types of roasted dal (split lentils), organic coconut, red chili, fenugreek and other spices.
Aloo Subji
Cubed potatoes seasoned with lemon, freshly ground peanuts, serano chili, aesefoetida, cumin seeds, turmeric and more. Garnished with fresh cilantro.
''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98 DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ The harder you are on yourself, the easier life will be on you!
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Ghobi Patta Aloo
Cauliflower, cabbage and potatoes cooked with onions and spices.
Rasam
A healing South Indian soup with lentils. tamarind and an astounding mix of freshly roasted spices including asefoetida, black mustard seeds and cilantro seeds. Exotic and pleasantly intense.
Pulao
A colorful long grain rice dish simmered in ghee and whole aromatic spices including fennel seeds.
Kela Subji
Ripe sweet bananas cooked into a savory side dish. Delicious and unique!
''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98 DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ The harder you are on yourself, the easier life will be on you!
My problem with Indian fare are the prevalent use of garbanzo bean and potatoes...
The vast majority of dishes I've made have not called for these.
And Lola's list is mouthwatering...but I noticed she included two different Aloo (potato) dishes. I have only rarely made potato dishes (am starting to, I think, lately), but I don't know that I'd make them for O folks?
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I've made a Malaysian Korma (don't be fooled it's quite spicy) recipe many times. I adapted it from a BBC recipe to make it on diet (things like using walnuts instead of cashews to make the creamy element etc). It involves some early work; roasting and grinding ones own spice blend (which I make en masse and freeze to save time), but it's oh so good. I've made it with lamb, chicken, or turkey and they're all fab. I usually serve it with steamed brown basmati rice and home-made spelt chapati.
I'll post it on the recipe base if people are interested.
Andy
Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB
I've made a Malaysian Korma (don't be fooled it's quite spicy) recipe many times. I adapted it from a BBC recipe to make it on diet (things like using walnuts instead of cashews to make the creamy element etc). It involves some early work; roasting and grinding ones own spice blend (which I make en masse and freeze to save time), but it's oh so good. I've made it with lamb, chicken, or turkey and they're all fab. I usually serve it with steamed brown basmati rice and home-made spelt chapati.
I'll post it on the recipe base if people are interested.
Andy
You have my vote.
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ME!! It's my second favorite cuisine! What's not to love? All the breads that I can't have now..lol chapati, puri, paratha's...samosas.. basmati rice in any form..my favorite rice. I love mutter paneer, saag paneer, vegetable byriani.. dahls, most all vegetables cooked Indian style, sweets,... jellebies, gulab jamin, kheer, halva, burfi,and chum chums. OMG.. the only thing I don't eat is the meat dishes. I eat only vegetarian Indian cuisine. I make my own ghee, sometimes paneer, I've made my own curry powder and garam masala. LOVE IT! I just have to have it mild now in my old age.. I can't take the hot spice anymore.. which is an avoid so that's why it bothers me.. lol
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I recently ate at a vegetarian Indian restaurant in CA and had an appetizer that was incredibly delicious, and I would love to know how to make it compliant, if it isn't already...Bhel Poori...
I recently ate at a vegetarian Indian restaurant in CA and had an appetizer that was incredibly delicious, and I would love to know how to make it compliant, if it isn't already...Bhel Poori...
Bhel Poori is a chaat composed largely of deep-fried crunchy snacks most Indians here buy ready-made in cellophane bags. Puffed rice is okay, but some of the other stuff falls outside the "compliant" limits for many, I'm afraid. But, as a combination fresh-salad/crunchy-snack-food / spice-kick, it's got a super flavor-profile! The Concept is similar to that of the Tostada Salad - a fresh salad with plenty of crispy nacho strips in it - only Bhel Poori is, like, half, or more crunchy stuff.
I watched a video online, where it is made, and it looks great, and I'd probably be a slave to it if it were readily available...
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It's my second favorite cuisine! What's not to love? All the breads that I can't have now..lol