Barbecued gluten kebobs. I totally cannot stand them. So how on earth did I end up cooking a batch (6 cups flour yielded 15 kebobs for anyone keeping track) this morning?
Because Sabjimata believes in charitable works. And charity, it seems, starts with gluten. And in my case, sadly, ends with gluten.
This morning I cooked up a batch of barbecued gluten for a former customer who had been in an accident. His hand was injured but, from what I hear, he is more or less okay. But of course, a little Sabjimata seitan makes it all that much better. In the short run at least.
Although none of us in my house have an appetite for barbecued gluten, there are plenty of other deep fried treats we will happily eat. This afternoon I fried up a big batch of paneer pakoras. Served hot and fresh, these are a favorite of my kids–what to speak of my husband, who enthusiastically volunteered to go to the store and pick up the milk when I suggested the menu.
For the dipping sauce, I combined some leftover barbecue sauce from the kebobs with some leftover tamarind peanut chutney from my birthday. Super-yum.
Right now my upstairs kitchen reminds me of a Vaikuntha planet (you know, the one where everyone is always cooking)–super warm from a day of cooking, filled with lingering smells of pakoras and ghee. It could only smell better if some mustard seeds, hing and coconut were chaunced alongside a pan of dry roasted cumin. Basically, my kitchen smells like a temple kitchen, which I think is the best smell on earth.