Foods of India

Recipes by Binu Goel

The following recipes have been around for years and prepared in Indian households for years. I have made a few variations to suit my son and some more variations to suit a kitchen that doesn't have the kind of pots Indian kitchens have to prepare the following. The ingredients are readily available in Indian grocery stores or on the Internet.

Snacks/Breakfasts

Dhokla

1 cup gram flour
1 cup water
1 1/2 tsp sugar
1/2 tsp citric acid
1 tsp soda bicarbonate
Salt to taste

Mix all the ingredients and beat them.

Get 2 microwaveable pans in 2 sizes which fit in one another.

Pour batter in smaller one, about 1 to 2 inch thick.

In bigger one – put 1 cup water (depends on size) and put the smaller pan in it.

Microwave the two pans for 5 to 6 minutes or till done like cake (needle comes out clean).

Boil 1/2 cup water, 1 spoon sugar and 1/2 teaspoon citric acid, pour it over the pan to make it more moist.

Cool and cut into squares.

Idli/Uttapam (Rice Lentil Pancakes)

1 1/2 cups rice (washed and soaked overnight)
1/2 cup split black gram (washed and soaked overnight)
Salt to taste
2 spoon oil
1 carrot grated
1/2 cup peas
1 tomato

Having soaked both rice and split black gram separately, wash well with plenty of water.

Grind split black gram to a very fine paste.

Grind rice till fine grains are left (like very fine semolina).

Mix both rice and split black gram together after grinding.

Add salt and beat well.

Add a little water if necessary.

The batter should be fairly thick.

Cover and keep aside for 7-8 hours, undisturbed.

Add oil, veggies, salt, black pepper to the batter.

Get 2 microwaveable pans in 2 sizes which fit in one another.

Pour batter in smaller one, about 1 to 2 inch thick.

In bigger one – put 1 cup water (depends on size) and put the smaller pan in it.

Microwave the two pans for 5 to 6 minutes or till done like cake (needle comes out clean)

Cool and cut into squares.

Note: The same batter can be used for making pancakes, which are called Uttapam.

Desserts

Besan Burfi (Chick Pea Flour Cookies)

1 cup gram flour
1 cup oil
1 cup sugar

Heat oil in a pan.

Turn down heat and add chick pea flour.

Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. (Test: a few drops of water sprinkled on it sputters instantly).

Turn off the heat and stir in the sugar.

Spread 1/2" thick onto a platter.

Cut into diamond shapes after it has cooled down.

These recipes can be used for personal use only. If you want to print recipes out for a friend or for personal use, please leave the creator's name on the recipe and write that it is from "Food Allergy Survivors Together" along with the site address. Unfortunately, FAST members have stopped sharing recipes because of the huge amount of copyright infringement stemming from people taking their recipes off this section of the site and reprinting them as their own. Please remember to respect the fact that people put much time and effort into creating allergen-free recipes, and deserve the credit for what they have done. (FAST doesn't claim ownership of recipes submitted. The people who create them own their own recipes. That's why we're working so hard to support the efforts of the cooks who are kind enough to share their creations with all of us. Thanks so much for supporting these efforts.)

This website is for personal support information only. Nothing should be construed as medical advice.

Free, Family-Friendly, Fun: FAST Online since 1997!

Home Advice and Support Boutique Chat Cooking E-mail FAST FAST Handbook FAST Journal Friends of Food Allergics Get Involved Just for Fun Kids and Teens Mailing List Parents' Corner Personal Stories Printable Resources Search FAST Site Information, etc.