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Summer’s almost here and its the perfect time to let the kiddos help out in the kitchen. Let them try their hand at this easy recipe for fruit smoothie…the perfect nutritious and delicious after-school snack. (more…)
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Whether you are a newly converted vegetarian or born vegetarian looking for a great source for protein, Seitan (Say-tan) provides yet another option to your meal planning. Made from Vital Wheat Gluten, this completely vegetarian item has the texture, and depending on the flavoring, the taste of meat. Try this versatile Seitan recipe for curries, stir-frys, grilling…the options are endless. (more…)
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Summer=Mango
Simple as that!
Lassi is a refreshing yogurt beverage that has a cooling effect and is great for the summer months. Though many different types of lassis are available, none are as famous as the renowned Mango Lassi. Enjoy the perfect combination of Mango and Yogurt with this mango lassi recipe and enjoy the summer. 🙂
Ingredients:
Ripe Mango
Yogurt
Sugar
Ice
Ginger Juice (optional)
Powdered Cardamom (optional)
Method:
1. Wash, peel, cut and cube Mango.
2. In a blender, take same amount of Mango and Yogurt.
3. To that add in Sugar, Ice and Ginger Juice.
4. Blend it to a smoothie consistency.
5. Pour into a glass and sprinkle some Powdered Cardamom on it and serve immediately.
Tip:
1. Use a sweet, ripe and a non-fibrous mango for best results.
2. Add in some milk and extra sugar if the yogurt is too sour for.
3. Change out to another fruit for a different flavor.
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Disclaimer: Mangala Deshmukh is NOT a licensed Dietician/ Nutritionist.
The information on this website is provided for educational and entertainment purposes only, and is not intended to diagnose, cure or treat any medical or other condition. Always seek the advice of your health provider prior to starting any diet.
For a child or adult allergic to gluten, Chapati or Paratha is by far the most missed item in an Indian meal. Try this Gluten-free Chapati recipe and see how soft and pliable the chapati remain long after they are made. Serve them hot off of the tava or use them as a perfect snack or meal on the go. (more…)
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Disclaimer: Mangala Deshmukh is NOT a licensed Dietician/ Nutritionist.
The information on this website is provided for educational and entertainment purposes only, and is not intended to diagnose, cure or treat any medical or other condition. Always seek the advice of your health provider prior to starting any diet.
We usually turn to Rice when confronted with wheat allergy or the need to stay away from Gluten. Rice flour is the base of most cake, cookie, bread and all purpose gluten free flour mixes. Rice, however, does not provide great nutrition and the dough can be quite crumbly, especially when made egg free. I have combined two amazingly nutritious gluten free flours—Amaranth and Sorghum, with a starch for binding, to produce fantastic puris, rotis and parathas. Amaranth, (the Indian Rajgira) and Sorghum (Jowar in India) are easily available, and not just in the Indian stores, but also in specialty food markets and increasingly in mainstream grocery stores in the US.
Amaranth is an excellent source of protein which contains those amino acids that are usually found only in animal foods. It is loaded with fiber, iron, calcium, vitamins and minerals, and is significantly more nutritious than whole wheat. The name ‘Amaranth’ itself comes from the Latin root word ‘amar’, meaning long-lived. Relate it to the Sanskrit ‘amar’ which means ‘immortal’!
Sorghum is one of the oldest known grains, very nutritious, and high in iron, calcium and potassium. Because the protein and starch in sorghum are digested more slowly than that of other cereals, it has a glycemic index that is among the lowest of all food grains.
I combine Amaranth and Sorghum, with corn starch for binding (use Tapioca starch if corn is an issue) and I add a very small quantity of a type of gum—Xanthan gum. You could also use another gum called Guar gum. Both are available in specialty food stores. Gums are used frequently in gluten free foods, because they help to create the spongy, elastic texture which gluten provides. I do not use soy as it is an established allergenic food and I also stay away from chick pea and varied bean flours as they may not suit one and all.
Your chapattis will be easier to roll, the edges will not be uneven and even a thinly rolled chapatti will not tear. In fact, wheat eating family members will hardly be able to tell the difference. It does take a little bit of practice if you have not worked with gluten free flours before, but take it from me, it only gets better and soon enough you will want to make allergy free puris for everyone!
Ingredients:
Amaranth Flour / Rajgira Atta – 1 cup (3.8 ounces)
Sorghum Flour / Jawar Atta – 1 cup (4.4 ounces)
Cornstarch – ¾ cup (3.4 ounces)
Xanthan Gum – 1 tsp
Salt – ½ tsp
Method:
1. In a large bowl, mix all flours well taking care that bowl and mixing spoons are dry.
2. Mix in Salt and Xanthan Gum and mix both well into the flours.
3. Make double the quantity if you like and store in dry, airtight jars
Tip:
To retain freshness, place jar/s in the fridge.
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Watch this week’s Tip Tuesday for great tasting fried papad without the frying! (more…)
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ShowMeTheCurry.com is very proud to introduce Mangala Deshmukh. Mangala Aunty will be joining our team and help us and our viewers with Allergy-Free recipes. We have had some phenomenal feedback from viewers who have to deal with this and we are seeing this becoming more and more common. Please feel free to ask questions or give your input about recipes or tips. This is an open discussion and you as our viewers are a very important part.
Welcome Mangala Deshmukh!
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Leftovers are a part of life and we just have to learn to live with them. Changing the look and giving a fresher approach of them heightens the excitement and makes them more enticing. Paniyarams do just that! A fresh and quick make-over and these Cute Paniyarams will vanish in seconds. There are a lot of different varieties and are known by a lot of different names in different regions in South India. To name a few: Paddu, Appe, Guliappa, Gulittu, Gundponglu, Ponganalu, Gunta Gongadalu.
Prep Time: 10 min
Cook Time: 10 min
Ingredients:
Leftover Idli or Dosa Batter – approx 3 cups
Salt – to taste
Green Chillies – finely chopped, to taste
Cilantro – finely chopped, to taste
Semolina or Suji – 1/2 cup
Liquid (water from Yogurt or Water or Buttermilk) – as needed
Oil – for seasoning and cooking
For Seasoning:
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Hing – pinch
Curry Leaves – chopped
Onion – 1/2 med.
Ginger – 1 tsp
Method:
1. To the leftover Idli or Dosa batter, add Salt, Semolina, Green Chillies and Cilantro.
2. In a skillet, heat Oil for seasoning.
3. Add Mustard Seeds and let them pop.
4. Add Asafoetida, Curry Leaves, Onions and Ginger.
5. Cook for 1-2 min., add to batter and mix.
6. Add additional liquid if the batter is too thick and not of pouring consistency.
7. Heat and season the Paniyaram Pan.
8. Add a few drops in each mold for cooking.
9. Spoon in batter into each mold and allow it to cook.
10. Once light golden and cooked, flip and allow to cook on the other side.
11. Remove and serve hot with Cononut Chutney, Tomato Chutney or Chutney Powder.
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