Easy To Make Soft Idli Recipes That You Can Relish For Your Everyday Breakfast

Piping hot Idli served along with Sambar and Chutney is the ultimate South Indian Breakfast. Most people in India head out to a South Indian breakfast joint over the weekend to get their idlis craving satisfied. Idlis are super simple to make at home and if you love spongy idlis, then go ahead and try some of our Classic Homemade Idli Recipes, Instant Idli Recipes, Rava Idli Recipes and Millet Idli Recipes for breakfast. One thing is for sure, with our various Idli recipes you can never get bored of idlis.

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Dhaba Style Chana Masala From Deserts of Jaisalmer

The Dhaba Style Chana Masala recipe is a lip smacking recipe from the deserts if Jaisalmer Rajasthan. I learnt this from the chef of the desert camp we stayed in. I love this chana masala so much and when I requested for the recipe, the chef who made this, came in and explained to me in detail on how to make it. Cooked in ghee and whole spices is what makes this chana masala stand out from the crowd.

Serve the Dhaba Style Chana Masala along with Puri, Kesar Elaichi Lassi and some onions for a perfect weekend meal.

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Simple Winter Salad With Beet, Carrots & Feta Recipe

Simple Winter Salad With Beet, Carrots & Feta Recipe is a comforting salad made with simple ingredients that are locally available. These juliennes of vegetables are tossed with a spicy and sour dressing made from an equal proportion of oil and lemon juice.

To provide nuttiness to the salad it is also tossed with sunflower seeds which bring in the crunch. The salad is then topped up with crumbled feta cheese that has been coated with olive oil and seasoned with oregano seasonings.

Serve the Simple Winter Salad With Beet, Carrots & Feta Recipe as a light appetizer for a party along with Paneer And Grapes Platter Recipe – Healthy Party Appetizer.

If you are looking for more salad recipes here are some of our favorites : 

  1. Lentil Tabbouleh Recipe (Middle Eastern Vegetarian Salad With Lentils)
  2. Mexican Quinoa Bean Salad Recipe
  3. Roasted Chickpeas With Apples Salad Recipe


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Andhra Style Davva Aava koora Recipe (Sweet and Spicy Banana Stem Peanut Curry Recipe)

Andhra Style Davva Aava koora Recipe (Sweet and Spicy Banana Stem Peanut Curry Recipe) is an Indian curry made from Banana stem and crunchy peanuts tossed in sweet and spicy Andhra style gravy. Banana Stem Banana Stem is a local ingredient in Tamil Nadu which is prepared in most of their house hold. Banana Stem is very fibrous and diabetic friendly ingredient. It helps to solve any gastric problems in the body.

Serve the Andhra Style Davva Aava koora Recipe (Sweet and Spicy Banana Stem Peanut Curry Recipe) with steam rice or with Chapathi to enjoy your Lunch meal. 

If you are looking for more Banana Stem Recipe here are some : 

  1. Vazhaithandu Pachadi Recipe (Banana Stem Raita)
  2. Vazhaithandu Lemon Rasam Recipe – Plantain Stem Lemon Rasam
  3. Baale Dindu Kadale Kaalina Palya (Banana Stem Curry With Chickpeas Recipe)
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Railway Mutton Curry Recipe

Railway Mutton Curry was developed by the chefs of the Indian Railways during the British Raj keeping in mind the delicate palates of the British people. It was first introduced on the Frontier Mail (Golden Temple Mail) run by the Western Railway during pre-independence era. This milder version of the classic mutton curry was not too spicy yet an amazing fusion dish blending the taste of both Indian and English spices. The Railway Mutton Curry was served with rice, bread or dinner rolls.

This curry is mostly prepared using English spices such as pepper, bay leaves, cloves, nutmeg, cinnamon, and Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic etc. It has it’s own distinctive aroma from the flavor of mustard oil, fennel, whole spices, coriander, cumin, vinegar etc. This Railway Mutton Curry was cooked in the railway canteen and served mostly in the recreation rooms and first class dining cars on the train during British Raj.

Serve Railway Mutton Curry along with Jeera Rice/Phulka and Burani Raita for a weekday lunch or dinner.

If you like this recipe, you can also try other Mutton recipes such as

  1. Bengali Kosha Mangsho
  2. Hyderabadi Gosht Biryani
  3. Mutton Rezala
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What Do We Know About Gluten in Drugs?

Celiac.com 03/28/2020 – Were you thinking that there wasn’t much gluten in your medicine? Had you read that less than 1% of drugs were made with it? Think again, because while pharmaceutical manufacturers don’t actually add gluten to drugs in most instances, they very frequently cannot say that their products are gluten free. That’s because before some ingredients get into a manufacturing facility, they are purchased from suppliers that are not controlled by the drug maker. Let me explain. When you take a drug, most of what you are swallowing is filler. This is called an excipient in the trade. Excipients are inert stuff that the actual drug is mixed with, and it influences the rate the drug enters your blood. For people with celiac disease, the problem is that the excipient is often made from starches derived from corn, rice, tapioca, etc. If you’re reading this, you probably just recognized how gluten could be getting into your medicine even when a drug maker did not intentionally use gluten as the excipient. Drug companies affirm that even when they have not added gluten to a particular drug, there could be gluten in that drug, and they won’t say the drug is gluten free. Here is where Sister Jeanne Patricia Crowe Pharm.D. (no relation to the actor) comes into the picture. About ten years ago Sister Jeanne Patricia did a study which established just how much trouble drug makers had even knowing when there was gluten in their products. Working with her research partner Nancy Patin Falini M.A., R.D., Crowe sent out questionnaires to about 170 drug makers asking each what the gluten content of their medicine was. Their results were published in the American Journal of Health-System Pharmacy in 2001 (1). In their peer reviewed article titled Gluten in Pharmaceutical Products, the two researchers were able to conclude the following: Only 5 of 100 pharmaceutical companies that responded to a survey reported having a policy of producing gluten-free products. Many companies believed their products were gluten-free but could not guarantee it. But what Crowe and Falini’s results also showed was that drug makers themselves had a hard time making sure that when they bought an ingredient from an outside supplier, that they were not letting gluten get into their manufacturing facility. Two other studies support the Crowe and Falini findings, so they are pretty convincing. Simply put, gluten can be making its way into your drugs, and you can’t find out about it because the drug manufacturer also doesn’t know it’s there. And if the drug maker doesn’t know, then when your pharmacist helps you to read the package insert, it really won’t matter much what it says on the label. This chaotic situation is not acceptable for the manufacture of medication. At the least, a company that makes drugs needs to determine whether they are making their product with an excipient like corn starch, and whether that the corn starch is gluten-free. Either the excipient is gluten-free or it isn’t. Even when a consumer goes to buy a gluten-free food like Cheese Curls, the manufacturer at least has a letter from its raw ingredient suppliers, stating that the ingredients are gluten-free. Some food makers will even test every batch of raw ingredient before it enters their own facility. It isn’t too much to ask that drug makers learn what’s in their products. The FDA is currently looking at how to address the issue of gluten in medications. One approach is to require that drug makers disclose when a particular drug is gluten-free. At the other extreme, as a petitioner, I have argued that because gluten is toxic, the law of the United States should be satisfied, and gluten should be taken off the list of allowed excipients. But the work of Sister Crowe and Nancy Falini has demonstrated just why the FDA must take a step back and first require drug makers themselves to know exactly what’s inside that pill or capsule. I hope that I’ve gotten at least a few of you wound up. I’m a bit surprised that drug makers would put themselves in a position where they sometimes don’t know what’s in any given pill they make. Don’t they see the liability issues? Where are their lawyers, anyway? In the first article I wrote for celiac.com, I asked readers to let the FDA know that they wanted to get gluten out of drugs, and many people did exactly that. And those comments do get read. Now I am going to make sure that the FDA takes into account the work of Sister Crowe and Nancy Falini. Tell the FDA what you think. Maybe next time you fill a prescription for whatever ails you, it will be possible for you and your pharmacist to determine whether gluten is present in your medication. Michael Weber lives in New York and can still remember what pizza tastes like. References: 1. Crowe, JP, Falini, NP Gluten in pharmaceutical products Am J Health Syst Pharm 2001 58: 396-401

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