Gluten-Free Vegetarian Indian Recipes: Jeera Aloo Potato with Cumin Recipe and Indian Spinach Dip Recipe

December 11th, 2008 yum Posted in Dressing of the Week, Indian, North India, South India, Vegan 9 Comments »


In July I wrote about the joys of the North Indian dish, Aloo Jeera, or potatoes with Cumin. I posted one of my first attempts at a Aloo Jeera Recipe. I enjoyed the dish, but still I wanted to experiment more. My friend Archana’s Mom lives in Bangalore and is legendary for being a fantastic cook. I asked Archana if she had a good recipe for Aloo Jeera, and she passed on her Mom’s instructions. There weren’t any proportions for the spices, so I played with the amounts and fiddled with it a bit for out taste. The first time I took off the lid of the pan, the smell that wafted out took me straight back to our hotel in Bangalore and their fabulous Aloo Jeera. It was the one thing I wanted no matter how bad the traveler’s sickness got- it soothed with the creamy potatoes and beguiled with the rich oil and I just couldn’t get enough with tasty white long-grained Indian rice. When I tasted the recipe freshly made, I knew this home cooked version was a winner that would transport me back to our delicious time in India any time I wanted. In a way, even though I can’t have dinner at Archana’s Mom’s house, I almost feel like I did… and that’s pretty cool. If you can’t visit India anytime soon but wish you could… or if Indian restaurants aren’t working for you and your gluten-free diet- try this recipe. I think you’ll be very glad you did.

Oh- the spinach dip was supposed to be made with yogurt, but it turned out our yogurt had a little more “life” than I was hoping for. Instead I tried making it with sour cream and loved it so much I can’t imagine it any other way. It tastes great with the potatoes and rice and even the spinach-hating DH ate it without complaint. I added some fresh, salted, sliced tomatoes- this meal made me so very happy.

Dal Pakora and Cilantro Chutney
Madras Style Green Beans
Wholegrain Gluten-Free Indian Flatbread Recipe
Baked Gluten-Free Samosa Recipe- vegan and Chebe versions

Archana’s Mom’s Jeera Aloo Cumin Potato Recipe
Ingredients
5 or 6 potatoes, peeled and cut into small cubes
3 tbsp. peanut oil or favorite oil
1 whole minced onion
1 tbsp peeled and microplane grated fresh ginger
1 tsp black mustard
2 tbsp. jeera (whole cumin seeds), separated into 1 1/3 tbsp. and 2 tsp.
3 fresh kari/curry leaves
1 tsp coriander powder
1/4 tsp. turmeric
generous sprinkling of salt
Directions
Heat 1 tbsp. oil in a nonstick or cast iron pan on medium heat. Add your minced onion and grated ginger and let begin to cook and turn translucent. Then move onion and ginger away from the center of the pan and add one more tablespoon to the center of the pan. When the oil is hot, add your mustard and 1 1/3 tbsp. jeera, letting it begin to pop. (Reserve the additional 2 tsp. of cumin seeds). Add the kari leaves, coriander and turmeric and mix into the mustard and jeera. As it heats, combine with the onion and ginger. Toss in the cubed potatoes and fold in the spices. Let brown for a few minutes. Then add a small amount of water to the pan and cover. Let cook for ten minutes or so and then take off lid, turning over potatoes to brown other side. Add a little more water. Cook for 10 more minutes or until potatoes are cooked through. Then take off lid and make another small space in the center of the pan. Add another tbsp of oil to the center and add your extra 2 tsp. cumin seeds. Let them brown and start to pop and then spread them out on the bottom of the pan beneath the potato mixture. Let potatoes get brown and crispier for another two minutes, and then turn them one more time and let them get crispy on the other side. Serve with your favorite rice, an Indian style salad (salted fresh veggies with fresh lime wedges), and a refreshing raita.
Tia’s Indian Spinach Sour Cream Raita Recipe
Ingredients
Huge handful or two of fresh spinach
1/2 cup lowfat or nonfat sour cream (I like Daisy’s)
1 tsp toasted cumin seeds
sprinkle of paprika or chili powder
sprinkling of salt (optional)
Directions
Cook fresh spinach in microwave with a splash of water until cooked. Remove, drain and chop. Combine in a small bowl with the sour cream and freshly toasted cumin seeds, along with a sprinkle of paprika. Fold together and serve immediately.
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Meal Plan Monday and Gluten Free Menu Swap: Beet Goat Cheese Salad Recipe

October 26th, 2008 yum Posted in Blog News, Dressing of the Week, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Salad 4 Comments »

Blog News:

Cheryl of Gluten-Free Goodness awarded the Book of Yum an Excellent Blog commendation. Awww, so sweet! Thank you Cheryl! I’ll be sharing the love soon, so stay posted!

We’ve added some new and improved ways to browse the Book of Yum!

I was inspired by photo browsers like Tastespotting to collaborate with the DH to create a YumPics Browser where readers can browse posts by photo. Titles of posts are also included to make it easier to browse the newest recipes. You can access the YumPics Browser through the orange tag above (between Blog and About Us) or by bookmarking this URL: www.bookofyum.com/blog/yumpics. Enjoy visually browsing Book of Yum posts!

The DH also solved some problems with the Book of Yum Archive engine. Previously, the archives would only show you two posts at a time- hardly an efficient way to browse the Book of Yum by month! Now you can click on archive months and access a whole list of the month’s posts by title. Much better, yes?

Finally, I would love to invite you to share GF lunchbox ideas at this collaborative post. Recipe URLs are welcome!

Now for the menu of the week! Asparagus Thin is hosting this week’s gluten-free menu swap, with a coconut theme. And of course, I always enjoy posting a menu with Org Junkie. This week I’m trying a vegetarian menu swap with Geeky Poet.

Sunday: Italian
Kale-Pumpkin Lasagna

Monday: Thai
Summer Rolls w/ peanut sauce

Wednesday: Vegetarian Cafe
Sweet Potato Pesto Quiche OR Artichoke Olive Quiche in GF pastry crust

Friday: Italian
Vegetarian Pizza

Gluten-Free Baked Goods: Bette Hagman Crumpets, Mulled Cider Apple Strudel Muffins (recipe coming soon)
Gluten Free Dessert: Homemade Rice Pudding with optional COCONUT, Popcorn Balls

This week I posted a

Hearty Fall Roasted Pumpkin Stuffing Recipe
and a Black Refried Bean Recipe
as well as the
Adopt a Gluten-Free Blogger Roundup

Dressing of the week:

The salad and dressing of the week is based in a hearty, fall root vegetable- the beet. I dressed sliced beets, beet greens, and daikon sprouts with a tasty, tangy goat-cheese based dressing and called it lunch. Beets are a nutritional powerhouse, naturally being high in B vitamin, folate, manganese and potassium. They are a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus. (source: WHFoods- Beets) They are a delicious addition (or base for) a salad. Enjoy!

Beet Salad with Greens and Poppyseed Goat Cheese Dressing
Ingredients
2 or 3 fresh, boiled beets
beet greens from those beets :)
Sprouts (optional)

Dressing:
1 tbsp goat cheese
1 tbsp apple cider vinegar
1 tsp. olive oil
1/2 tsp honey mustard (annies) or 1/4 tsp reg mustard+ 1/4 extra tsp honey
1/2 tsp honey
1 tsp poppy seeds or to taste
salt, pepper

Directions
Arrange beet slices, greens and sprouts in bowl.

Whisk salad dressing ingredients together. Drizzle on beet salad. Enjoy!

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