Mix vegetable with white gravy

Ingredients for boiled:
1-cup green peas,
1-cup chopped potatoes,
1-cup chopped cabbage,
1-cup chopped cauliflower,
1\2-cup chopped carrot.

* Boiled all ingredients until they are soft.

Ingredients for white gravy:
1-cup milk,
10-15 pieces of cashewnut,
10 pieces of garlic,
2 pieces of ginger.
* Crush all this material in mixer.


Ingredients for grounded:
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1-tbsp green raw fennel.

* Crush all this dry masala in mixer.

Ingredients for curry:
1-cup chopped tomatoes,
1\2-cup chopped onion,
1-tbsp butter,
1\2 tbsp turmeric powder,
Coriander leaves for garnish.

Method:
Step 1: Heat butter in thick bottom pan.

Step 2: Add chopped onion and cook for 2-3 minutes.

Step 3: Then add chopped tomato and cook until they are soft.

Step 4: Add white gravy and cook for 3-minutes.

Step 5: After that add turmeric powder and grounded masala in it.

Step 6: Add boiled vegetable in it.

Step 7: Mix well and turn off the flame.
Step 8: Garnish with coriander leaves and serve hot with roti.

Pencil-Sketch

First I decided to paint but when I take color and paint just small part and my decision is change so after that I give shade with pencil………

Savory Grain-Free Crackers

Gluten-free grain-free crackers. Yes.

 

As promised, here is how I made the grain-free gluten-free crackers I took with me to the set of The Canyon. This is a fairly simple recipe with delicious results. A savory garlicky grain-free cracker made with almond meal. Enjoy!

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Tendli Curry

Tendli Curry
Ingredients:
200gm tendli,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1-tbsp red chilli powder,
1-tbsp turmeric powder,
3-tbsp oil,
Salt to taste.
Method:
Step 1: Cut tendli in to long chips.
Step 2: Heat the oil in think bottom pan and add mustard seeds and cumin seeds.

Step 3: Then add chopped tendli.

Step 4: Cook until they are soft.
Step 5: On medium flame add red chilli powder, turmeric powder and salt in it.

Step 6: Turn off the flame and garnish with coriander leaves.

Serve with Masala Puri and Ras.:)

Tomato-Potato Curry

Ingredients:
3-Tomato,
2-bolied potato cut in to cub,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1-tbsp red chilli powder,
1-tbsp cut jagger (optional),
1-tbsp coriander cumin powder,
1\2-tbsp turmeric powder,

2-tbsp oil,
Salt to taste and coriander leavs for garnish.

Method:
Step 1: Cut tomato in to small pieces.

Step 2: Heat the oil in pan and add mustard seeds and cumin seeds.

Step 3: Then add boiled potato cub in it and cook for 3-minutes.

Step 4: When potato are little brown then add chopped tomato in it.

Step 5: Cook until tomato is mix well.

Step 6: Then add red chilli powder, turmeric powder, jagger and salt to taste.

Step 7: Garnish with coriander leaves.

Serve hot with paratha.

With my art....................

Stuffed Bitter Gourd Curry

Ingredients:
200gm bitter gourd (Karela),
2-tbsp oil,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1\2-tbsp asafoetida(hing).

Ingredients for stuffing:
1\2-cup Bengal gram flour,
2-tbsp coriander cumin powder,
2-tbsp jagger,
1-tbsp red chilli powder,
1-tbsp turmeric powder,
Salt to taste. Method:
Step 1: Peel the bitter gourd, make a long cut in middle of each one and remove the seeds.

Step 2: Wash them and take one cup water and pressure cook for two visuals.
Step 3: Cool at room temperature.

Step 4: Mix all ingredients for stuffing, stuff this in bitter gourd and cut in to round shape.Step 5: Heat the oil in pan and add mustard seeds, cumin seeds and asafetida powder in it.
Step 6: Then place the bitter gourd pieces softly in it and add remaining masala over it.

Step 7: Smoothly stirring for 1-minutes and turn off the flame.

Serve hot with roti, papad and buttermilk.

Sending the Bitter Gourd with lentils to Pooja from My Creative Ideas for her VOW: Bitter Gourd

Life may well be a bowl of cherries. So eat, already!

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Gluten-Free Goddess recipe collection at http://glutenfreegoddess.blogspot.com is an original work of creative expression. All right, title and interest (including all copyrights, trademarks and other intellectual property rights) to the content included on this website, such as recipe collection, text, graphics, logos, button icons, images, audio clips, digital downloads, and data compilations, is the sole property of Gluten-Free Goddess and is protected by United States and international copyright laws. You may not reproduce, redistribute or otherwise use any materials without the express written consent of author Karina Allrich. All rights not expressly granted are reserved.

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This is the part of the post, Dear Reader, wherein I nag gently remind you that usage of this site and its content is confirmation that you agree each individual reader is 100% soley responsible for managing the risks related to living gluten-free and that your use of this site and my recipes constitutes confirmation that you agree to always- and I mean always- read product and ingredient labels with diligence and confirm gluten-free and allergy-free status with the manufacturer before purchasing, opening, using or consuming said product.

You also hereby acknowledge and agree that companies change formulas and that labels can be misleading and inaccurate.

Your use of the materials included on this website is for personal, informational, and inspirational purposes only. You agree you will not distribute, publish, transmit, modify, display or create derivative works from or exploit the contents of this website in any way. Content on this blog includes but is not exclusive to recipes, ingredients, text, photography, graphics, comments, brands, links, opinions, and ads. You agree to indemnify, defend and hold harmless Gluten-Free Goddess blog and Karina Allrich for any and all authorized or unauthorized uses you may make of any material on the website.

If you do not want to be subject to these terms please do not use our website.

Regarding health issues:

Content on Gluten-Free Goddess blog is for inspiration and entertainment purposes only and does not replace consultation with a board certified medical professional. All materials and links related to health information are provided for educational and inspirational purposes only; as some of this content comes from third parties, unless specifically stated, Gluten-Free Goddess does not vouch for the correctness of such information. You should always consult a physician regarding the applicability of any recommendations or opinions (expressed anywhere on this site and all site-related social media communication) including but not exclusive to FaceBook and Twitter) with respect to any symptoms, diagnosis, or medical condition. Do not use the content on Gluten-Free Goddess or related social media interaction to self-diagnose any disease, allergy or medical condition.

To sum it up:

Karina's Gluten-Free Goddess blog (and all related social media interaction) is for inspirational purposes only and should never be considered medical opinion or advice. Goddess forbid.

And while we're at it?

The people, coyotes, various insects, cholla, snakes, skateboarding bulldogs, movie sets and circumstances depicted on my blog are the product of creative imagination and any resemblance to any actual person, coyote, insect, cholla, snake, bulldog, place or thing, whether living, dead (or only mostly dead) is purely coincidental.

Now go eat a bowl of cherries (unless, of course, you have been instructed by medical professionals to avoid eating said cherries; in that case forget the cherries; just say no to cherries; forget I ever mentioned cherries).

Are we cool-de-la?

Yours in gluten-free,

Karina Allrich

Author and publisher of Gluten-Free Goddess

Contact Karina

Parval nu Shaak

Parval nu Shaak
Ingredients:
150 gm parval,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1\2-tbsp asophotedia,
1-tbsp red chilli powder,
1-tbsp turmeric powder,
Salt to taste.
Method:
Step 1: Cut the parval in to long pieces.

Step 2: Heat the oil in thick bottom pan and add mustard seeds, cumin seeds and asafetida in it.

Step 3: Then add cut parval in it and cover with dish.

Step 4: Cook until they are soft.
Step 5: Then add red chilli powder, turmeric powder and salt.

Step 6: Mix well and turn off the flame.

Step 7: Sreve hot with roti and ras(like mango juice).

Dinner Out - Is It Worth It?

When it comes to taking dining risks, I'm a big rubbery wimp. I waited five long gluten-free years before I even dared to consider eating out. The dangers of cross contamination scare the living daylights out of me. Why? 

Back in my more innocent g-free newbie days I got sick at a friend's house. She was hosting a dinner party. Thinking I'd play it safe, I brought a pot of my homemade pumpkin soup. She thanked me, then stirred it with her ancient wooden spoon. Misery ensued.

But this winter I decided to be bold.

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Vegetable-Sandwich

Ingredients:
2- Round cut boiled potatoes,
2- Round cut onion slices,
1-Round cut tomato slices,
1-tbsp red chilli powder,
1-cub of cheese,
5-tbsp lemon juice,
Tomato ketchup,
Green chutney,
Salt to taste,
Coriander leaves for garnish.
Method:
Step 1: Add lemon juice, red chilli powder and salt above potato slice, onion slice, and tomato slice.

Step 2: Take two slice of bread and cut its border.
Step 3: Spread ketchup in one slide and green chutney in another slice.

Step 4: Put four slices of potato and onion slice over the bread.

Step 5: Place tomato slices over the onion slice.

Step 6: Then cover with another bread slice and cut into four pieces.
Step 7: Spread grated cheese on it.

Step 8: Garnish with coriander leaves, tomato and onion slice.