Guest guest Posted October 18, 2006 Report Share Posted October 18, 2006 Amy,Thanks for the e-mail. However, for what it's worth, according to the chef (owner?) I spoke to last year, Udupi Palace (at least the one in Berkeley) puts at least a small amount of wheat flour in all of its dosas. They can make one without but you have to specifically request it. Isaiah-- Come visit my food blog...Gluten-Free By The Bayhttp://glutenfreebay.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2006 Report Share Posted October 18, 2006 Hmmmm......I have asked them about 3 times and they always said that they don't do that (also had my husband ask them in Hindi). I will definitely check before I go there again. My in-laws are coming to stay with us for 5 months, so I won't need to eat much Indian food outside!! Thanks for the tip. Amy -------------- Original message -------------- From: "Isaiah " <isaiah.benjamin@...> Amy,Thanks for the e-mail. However, for what it's worth, according to the chef (owner?) I spoke to last year, Udupi Palace (at least the one in Berkeley) puts at least a small amount of wheat flour in all of its dosas. They can make one without but you have to specifically request it. Isaiah-- Come visit my food blog...Gluten-Free By The Bayhttp://glutenfreebay.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2006 Report Share Posted October 18, 2006 Chiming in here, I eat Indian food frequently in San Francisco -- there's lots of cheap, good Pakistani restaurants in the Tenderloin, where I order rice & just watch my friends eat the nan. I also shop at Bombay Bazaar on Valencia St. for ingredients to cook with. I've bought papadum for years, but the last time I went there, the label said it's made in factories that use flour, so papadum sounds like another judgment call item. Sharon p.s. sorry I won't be able to make the Kaiser meeting. I've got a workshop all weekend. Hopefully they'll do it again.amy.bhatnagar@... wrote: Hmmmm......I have asked them about 3 times and they always said that they don't do that (also had my husband ask them in Hindi). I will definitely check before I go there again. My in-laws are coming to stay with us for 5 months, so I won't need to eat much Indian food outside!! Thanks for the tip. Amy -------------- Original message -------------- From: "Isaiah " <isaiah.benjamingmail> Amy,Thanks for the e-mail. However, for what it's worth, according to the chef (owner?) I spoke to last year, Udupi Palace (at least the one in Berkeley) puts at least a small amount of wheat flour in all of its dosas. They can make one without but you have to specifically request it. Isaiah-- Come visit my food blog...Gluten-Free By The Bayhttp://glutenfreebay.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 What kinds of bread? South Indian dosas, idli and uppatham (sp) or...? I have made both dosas and idli from the batter, and love them... Am especially a big fan of masala dosas. I'm always looking to expand my repertoire, though, if you have any recipes (or even titles of the dishes) you'd like to share. - PS Sign me up for some shrimp korma! YUM! > > A good Indian is actually a good bet. I have some good Indian friends, > and they have introduced me to the most wonderful breads and recipes - > all gluten-free. > I can thoroughly recommend Turmeric's in Sunnyvale. The chef will take > any extra allergies into account as well. Considering all my > veggie/nut allergies, he made me the most delightful yogurt-based > shrimp korma with spiced rice that I have ever had! The prices are > good, too. > > Steph > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 Well, pappadums are made with lentil flour - most supermarkets have them, and in Indian stores you can get the ones that you puff up in the microwave. They're very good with chutneys. Also, don't quote me, but my friend makes something local to her area called pappadrall (I think). These are made from a rice flour dough with lots of herbs and spices in them. You can either cut them into chunks after the first cooking (oh yeah, these are complicated, but I'll get a recipe for you), and eat them drizzled with olive oil and garlic, or roll them flat and stick them in the microwave so they puff up like shrimp crackers. Either way, they are thick, spicy and very satisfying. I've never had to make them, I just get them at the source. Also, in German cooking there are many cookies made with ground hazelnuts or almonds instead of flour, I'm planning on a few for Christmas, so will let you know how they turn out! Steph > > > > A good Indian is actually a good bet. I have some good Indian friends, > > and they have introduced me to the most wonderful breads and recipes - > > all gluten-free. > > I can thoroughly recommend Turmeric's in Sunnyvale. The chef will take > > any extra allergies into account as well. Considering all my > > veggie/nut allergies, he made me the most delightful yogurt- based > > shrimp korma with spiced rice that I have ever had! The prices are > > good, too. > > > > Steph > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 In England, we used to just heat them in the microwave for about 30 secs each. That's the way my Indian friend cooks them, too. I can recommend a great easy Indian cookbook I found recently. It's called Fresh Indian by Sunil Vijayakar. It puts a healthy spin on most of the fat-laden Indian meals out there, but all the recipes I've tried so far are delicious. Patak's prepared foods are a good bet, too. They're from England, and there it is mandatory to list gluten-free products, since there are so many celiacs. Steph > > > > The papadum at Priya in Berkeley are made with wheat flour, btw, but the > > ones at Ajanta on Solano are not. It's worth checking. > > > > BTW, you can buy GF ones at the grocery store - I'm forgetting the > name of > > the brand but there's a British brand I bought at Piedmont Grocery > that says > > Gluten-Free quite clearly on the package. > > > > -- > > Come visit my food blog... > > Gluten-Free By The Bay > > http://glutenfreebay.blogspot.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2006 Report Share Posted December 13, 2006 Great! Thanks for the info. I have an idli mold that we bought in India (Bangalore) at the market, but I don't have a proper steamer so i set it up with water, a metal steamer (the kind that folds up like a flower) and then place the idli mold on top. It worked well. Daals... aha! Now I understand. Hmm, something to think about. What kind of dals do you like? I've had very delicious dals (made by other people, including a friend from India, and while we were in India), but somehow am often disappointed when I make them... mung bean is not really my favorite, but many of the recipes in the Lord Krishna's cookbook that I have use them... I end up making channa dal most often (with chickpeas)- hope that's the right name or I will feel silly. I make chickpeas in my slow cooker and it takes forever, but they are so much better than canned that way. I freeze the extras and use them in recipes as needed- for hummus, indian meals, stews etc. I have some millet flour that i bought from a dedicated GF company but am honestly a little nervous to try it, as I was sensitive to millet as a kid. Do you have a specific recipe you recommend? Always hoping for a great naan type recipe. We have one we make with rice and tapioca, but I'm not convinced it is the ultimate recipe. I buy mostly whole spices from the Indian market, but I will keep the mill problem in mind. I need to buy some nigella, but have had trouble finding it... ironic since it's in every recipe ever, it seems like. Thank you Steph and Krishna both! Steph, thanks for the cookbook recommendation. My favorites are currently " The Best of Lord Krishna's Cuisine, " The Bombay Cafe, and " The Healthy Cuisine of India: Recipes from the Bengal Region. " I will try to take a look at the book you mentioned. I think the pappadum I have is by Pataks- I bought it because it specifically says Gluten free, unlike the others. > > > > > > The papadum at Priya in Berkeley are made with wheat flour, btw, > but the > > > ones at Ajanta on Solano are not. It's worth checking. > > > > > > BTW, you can buy GF ones at the grocery store - I'm forgetting > the > > name of > > > the brand but there's a British brand I bought at Piedmont > Grocery > > that says > > > Gluten-Free quite clearly on the package. > > > > > > -- > > > Come visit my food blog... > > > Gluten-Free By The Bay > > > http://glutenfreeba <http://glutenfreebay.blogspot.com> y.blogspot.com > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2006 Report Share Posted December 13, 2006 I sooooo miss naan, and other Indian breads. Could you please share these Indian bread recipes? Sharon > > A good Indian is actually a good bet. I have some good Indian friends, > and they have introduced me to the most wonderful breads and recipes - > all gluten-free. [snip] > Steph > Quote Link to comment Share on other sites More sharing options...
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