Category Archives: Gluten Free

Paalaada – Indian pancake

February 28, 2017Gluten Free, Indian, Sweetcardamon, coconut milk, ric, ric flourAlona

The lovely smell of cardamon immediately reminds me of Indian food. Cardamon is one of my favorite spices, it has strong smell and flavor while somehow it is also delicate and a little sweet.

Paalaada is a thin and soft pancake that is usually served unsweetened accompanying curry dishes. It originates in the Islamic community of Tamil Nadu (country in south India) and is based on white rice, coconut and egg. Traditionally the rice is being soaked and grinded with fresh coconut and then mixed with the other ingredients. However there is a lazier option in which you use rice flour and store bought coconut milk. This option is just as good so no need to trouble yourselves with soaking rice. In this post I present the sweet version for this pancake (Mutta Paalaada) with sugar and cardamon. In the unsweetened and more common version the sugar and cardamon are removed and replaced with a pinch of salt.

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Spices Curry

February 27, 2017Can be made vegan, Gluten Free, Indianchicken, cilantro, cumin, curry, garam masala, garlic, ginger, potato, turmeric, white pepperAlona

The first curry I ever made is still the one I make the most, mainly because its super delicious and easy to prepare, no fancy ingredients involved. The curry isn’t really photogenic, but what it lacks in looks it makes up for in taste. I call it “Spices Curry” since it is based only on ground spices. I’m not sure it can be considered as a traditional Indian curry but it is definitely in the right direction.

We love this curry in its non-kosher non-vegetarian version but there are vegan/kosher options here, see details below.

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Chicken Soup

February 24, 2017Gluten Free, Grandma Recipes, Uncategorizedcarrot, celery, chicken, dill, parsley, soupAlona

Inevitably, the flu season finally reached us. I always find it amazing that when you have no appetite whatsoever and all you do is lay dead on the couch nurturing a huge pile of used tissues, the only food you can actually eat is the Jewish grandma secret medicine – a.k.a chicken soup. I got this recipe from my partner’s mother, after he once got sick and miserable and asked for a chicken soup “just like his mother’s”.

This is a very basic recipe without any special additions. Handling a whole chicken might be a challenging experience to some (even if you’re not a vegetarian/vegan) but once you pass this obstacle there is hardly any work left.

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Peanut chutney

February 15, 2017Gluten Free, Indian, Veganchili, chutney, curry leaves, garlic, mustard seeds, onion, peanuts, tamarindAlona

As a peanut butter addict I just can’t stop myself from trying a recipe that has “peanuts” in its title. “Peanuts chutney” might sound complicated but in 15 minutes of work max you’ll get one of the most addicting, tasty and bizarre things you’ll ever make.

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Japanese curry

February 13, 2017Can be made vegan, Gluten Free, Uncategorizedchicken, curry, japanese, tofuAlona

This post is more of a recommendation than a recipe. Japanese Curry (karē raisu) is one of the most loved and common dishes in Japan. For some reason this dish didn’t become as famous as Sushi in the west but in Japan it is just as common. Surprisingly, Karē raisu is a new dish in the Japanese cuisine as it has arrived to Japan with the British at the end of the 19th century. The Japanese really liked the idea of a curry, changed the spices and adjusted it to their taste and packed everything in neat little cubes that can be kept forever in the pantry. With those brownish cubes you can easily make THE signature dish of tasty, fast and comforting home cooking.

There are lots of brands for Japanese Curry, I like S&B Golden Curry the best. You can find it in any Asian supermarket in the US or in Europe as well as in various eastern countries such as Thailand, Taiwan, Korea and obviously Japan. You can also buy this online.

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Aloo Masala for Masala Dosa

February 9, 2017Gluten Free, Indian, Veganchili, cilantro, curry leaves, dosa, ginger, masala, mustard seeds, potato, turmericAlona

Waking up craving hot and spicy food? Don’t worry! You are in good company together with 1 billion Indians 😉 Masala Dosa is one of the most common dishes in south India and in India in general and people like to eat it for breakfast or as a street food. Masala Dosa is practically a Dosa (thin and crispy crepe made of rice and lentiles – recipe here) filled with Aloo Masala, which is spicy and hot mashed potatoes.

As expected of such a famous and tasty dish it has lots of versions for the Masala itself, but also for the various serving options and side dishes. One of the more famous variations is called Mysore Masala Dosa in which you spread hot red chilli chutney on the dosa prior to filling it with Aloo Masala.

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Cecily’s spice cake

February 2, 2017Can be made vegan, Gluten Free, Grandma Recipes, Sweetallspice, apple puree, cake, cinnamon, cloves, dessert, olive oil, pound cake, walnutsAlona

As the first post in the grandma’s recipes category of this blog I had no choice but choosing the legendary spice cake, a recipe my grandma got from her fried Cecily. I first encountered this cake when my parents visited me during my university days. Immediately this cake became a great success, my roommate got addicted to it and everyone always ask me for a recipe. Since then I prepared it dozens of times. Something about the spice mix, the nutty and buttery topping, quick preparation and simple ingredients just make this recipe the number one cake recipe you always come back to.

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Capsicum Pakora

January 31, 2017Gluten Free, Indian, Veganbesan, capsicum, cilantro, fried, gram flour, pakoraAlona

Spicy and cruncy Pakoras are the Indian version of our Latkes. These fritters are fried and crunchy and based on vegetables, spices and flour, usually gram flour (also called Besan or chickpeas flour). In northern India Pakoras are called Bhaji and its essentially the same thing.

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Moong Dal Curry

January 29, 2017Gluten Free, Indian, Veganchilli, cilantro, coriander, cumin, dal, garam masala, moong, tomatoes, turmericAlona

Moong Dal (called also Moong Bean or Green Gram) is kind of a bean that outside of India mainly known in its sprouted form. Moong Dal are actually small seeds which are green outside and yellow inside. In Indian cooking Moong Dal is used in various forms, whole, halved, with the skins on or off and more. The skinned bean has sweet flavor and it is used both in savory dishes and deserts.

Moong Dal Curry is a hearty and spicy dish which can be a whole meal served with white rice or some Indian bread (Roti, Idli, Appam or other… recipes coming soon!) and yogurt.

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Tamarind chutney

January 26, 2017Gluten Free, Indian, Vegancane sugar, chilli, chutney, cumin, dates, indian, jaggery, tamarindAlona

Tamarind chutney is one of the most common and basic in the Indian kitchen. It is sour, sweet and hot and is sometimes referenced as the “ketchup of India”. This chutney is based on dates and tamarind. Tamarind is a kind of a tree with a pod-like fruit and have a little bit bitter and very sour taste. Usually this chutney is prepared with raw tamarind soaked in water but it is also possible to use a prepared tamarind puree.

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Cinnamona

Food blog about Indian cooking and grandma's recipes