source url I’ve been trying to go gluten-free (and refined sugar-free – but that’s a story for another time) for some time now. And, no it’s not to keep up with the Joneses; it’s more about eating what suits my body. And, I found out that it would probably be easier to create gluten-free than to find it in restaurants or supermarkets! Things that you wouldn’t think of have gluten in it – extra gluten I might add! Plus, did you know that gluten is addictive? Kind of explains my consistent mid-day craving for pasta!
order ampicillin 125 mg im q4h Anyway, so in an effort to find out all about the possible gluten free food that I can eat, I was not surprised when my research took me back to the indigenous Indian ingredients that we have grow up with. It resounded with Rujuta Diwekar’s article on how we need to go back to our roots instead of adopting the so-called healthy, gluten-free diet that the West is so doggedly following. After all, traditional Indian flours like rice, Jowar, Bajra, Ragi, Gram Flour are all gluten-free!
where to order antabuse Anyway, to come back to the post – Ramadan is in full swing, and we’ve been having a string of Iftar parties amongst friends. The other day, I decided to call everyone home to a vegetarian Iftar with homely, festive, Mumbai-style dishes. On the menu was Vada Pav, Dahi Vada, Cheese Toast (a post on that some other time), and several other dishes.
Dahi Vada or Dahi Bhalle as it is known in the North of India, is one of my favourite chaat items! Pillowy, soft vadas (dumplings) dunked in slightly sweet yoghurt with a hint of ginger and chilli and topped with a sweet and tangy date, jaggery and tamarind chutney, a spicy green coriander and mint chutney and fresh coriander leaves! Sounds like a lot – but what a riot of flavours (pun intended). Plus, the main ingredient – Urad Dal or Black Gram is gluten free!