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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Kerala Mutton Curry with Veggie Rice

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Last Sunday my kitchen visited God's Own Country - Kerala. A beautiful state on the southernmost tip of India - Coconut trees dotting the shoreline, large expanse of green paddy fields and the serene backwaters. Kerala is so similar to my hometown, Goa that though I have never been there I feel connected to this place. Goa is mainly famous for its beaches but we do have our small share of inland waterways. My ancestral home is situated on a small landmass which is separated from the mainland by a small inland rivulet creating our very own backwaters. My Mama's (mom's brother) house has the most awesome view as the backyard opens right onto the backwaters. You could just paddle your own small wooden boat to the mainland whenever needed. The place does have a bridge and ferry boats for more reliable means of transport. With so many coconut trees around, coconut of course dominates the food scene too. Goans liberally use grated coconut in all their recipes. While coconu
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