Restaurant Reviews

Sanjeev Kapoor's Khazana















 

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Gluten Free Chapati/Sorghum Flatbread

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Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa
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Gluten Free Upma

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Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and stir
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Beet Greens Stir Fry!

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I have always loved Beets more of their deep reddish magenta hue than for its taste. But that's because I have had it only raw in salads. Recently I learned how to roast them and a whole new world of beet recipes emerged. I have made them into beet dips , beet hummus, beet chaats (Indian tangy snacks) , beet dalna (stir fry). I even roasted some neat beet chips. This time around I pushed my curiosity further and bought some beets with their greens too. I am working on adding more greens to my diet and kind of tired of spinach, methi(fenugreek) and kale. These turned out to be a breeze to cook and tasted awesome. Serves: 2-3 as a side Ingredients: 1 bunch of beet greens 1/4 cup chopped red onion 1 clove of garlic, minced 1 tablespoon butter 1/2 teaspoon cumin seeds salt and pepper Directions: Wash the beet greens well. Pull out the leaves from the stalks. Chop the stalks into one inch pieces. Roll up the leaves into a log and chop into ribbons. Heat a saucepa
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