Hint of Saffron

Zucchini Fritters

Sanjay — Thu, 22 Jul 2010 06:08:13 +0000

The gluten-free zucchini fritters are made with farm-fresh zucchini along with various spices and flours. They are quick and easy to make and goes well with yogurt dip or chutney or ketchup if you so prefer.

Gluten-Free Paratha (Gluten-Free Potato Stuffed Flat Bread)

Sanjay — Thu, 15 Jul 2010 05:54:16 +0000

Paratha is flatbread traditionally made with chapati flour (whole wheat flour) with a vegetable stuffing and cooked on a cast iron pan or not-stick pan. This is made using gluten-free flour (rice flour and garfava flour). It is eaten with yogurt and/or chutneys. The vegetable stuffing is made using mashed potatoes with herbs or with other vegetables like spinach, radish etc.

Aloo Paratha (Potato Stuffed Flat Bread)

Sanjay — Thu, 08 Jul 2010 12:28:57 +0000

Paratha is flatbread made with chapati flour (whole wheat flour) with a vegetable stuffing and cooked on a cast iron pan or non-stick pan. It is eaten with yogurt and/or chutneys. The vegetable stuffing is made using mashed potatoes with herbs or with other vegetables like spinach, radish etc.

Dal Bati (Spicy Lentil with Baked Wheat Balls)

Sanjay — Wed, 30 Jun 2010 06:12:29 +0000

Dal Bati is a traditional dish from the North-Western state of Rajasthan, India. Bati (Dough shaped in balls) is cooked by placing among hot coals or wood. The cooked dough balls are eaten by smashing with your hand, drizzling few tablespoons of ghee and adding spicy dal (lentil) on top. Eaten with chutney or Indian mango pickles.

Braised Spring Vegetables

Sanjay — Fri, 25 Jun 2010 03:35:31 +0000

Fresh spring organic vegetables were used to make this dish. The vegetables were braised and were drizzled with some garlic infused butter.