White Bean Hummus with Garlic (Gluten-Free)

Rice : 1 cup (usually good for two suppers and a lunch, depending on how hungry one is)
Lemon: Juice of one (medium size)
Black mustard seeds: 1 tablespoon
Channa dal (a kind of dried lentil): ½ tablespoon
Urad dal: 1 teaspoon
Turmeric: 1 teaspoon
Dried red chilies: two (I use more and you can, too, to make it more incendiary)
Fenugreek powder: ½ teaspoon
Salt: To taste
Preparation:
In a medium-sized pot/skillet (deep enough for stuff to be sautéed in hot oil, and preferably with its own lid or capable of being covered by a plate or like device), heat 3 or 4 tablespoons of oil of your choice (canola/vegetable/corn). Throw in the mustard seeds when the oil is hot (you learn when by throwing in a couple of mustard seeds to start with an...

Celiac.com 05/06/2014 - I love Indian food, but it’s one of those things I almost never make at home, partly due to lack of confidence. Still good Indian food can be expensive, so when I found this recipe for chicken korma with vegetables, I was eager to give it a try.
This recipe for cicken vegetable korma came together fairly quickly and produced a tasty meal that went well with aromatic rice.
Ingredients:
1½ tablespoons vegetable oil 1 medium onion, sliced and loosely chopped 1 teaspoon minced fresh ginger 4 cloves garlic, minced 2 potatoes, ½-inch sticks 4 carrots, ½-inch sticks 1 fresh jalapeño pepper, seeded and sliced 3 tablespoons halved unsalted cashews 1 can tomato sauce (4 ounces) 2 teasp...