Apple Gourd “Fry”

Apple gourd is called tinda in Hindi. It is abundantly available in summer in most parts of the country. It is a rather tasteless vegetable. The taste is imparted by the masalas used in its cooking. This vegetable is largely native to India and neighbouring countries. I was not a great fan of apple gourd…

“Fried” Onion Chutney

There are hundreds of chutneys that I make, mainly to pair with the main dish cooked for breakfast. One of my favourites is onion chutney. It has a combination of sweetness, sourness and spiciness that makes it a great combo with bland dishes like idli and dosa. Each of these chutneys have several variations. It…

Puli Sevai (Rice Noodles In A Tamarind Base)

Sevai, in Tamil,  means rice noodles. I love my sevai. But since I adopted a WFPB lifestyle, I have been denied the pleasures of sevai since most commercially available ones use refined rice (white rice). And I was too lazy to make fresh noodles at home. I was delighted, therefore, to find brown rice noodles…

Vegetable Ishtew (Stew)

I love anything cooked in coconut milk. However, there is a downside. If one uses only the coconut milk and discards the meal, then it becomes a refined product. I normally use the coconut milk to make specific dishes. And retain the meal to garnish my vegetable curries. This ishtew has a very subtle taste…

Aapam (Rice Pancake)

Aapam is a popular breakfast dish from Kerala. In recent years, this simple dish has found admirers from all over the country. Many restaurants countrywide serve aapam. Typically, aapam is paired with a wet gravy called ishtew (possibly derived from stew). This is one of my favourite breakfast dishes. My mood perks up whenever I…

Little Millet Upma

Little millet is called Samai in Tamil and Kutki in Hindi. Millets are basically seeds of various types of grass. They are gluten-free and packed with nutrition. I tend to use a lot of millets in my food. Not just to provide variety to my grains, but because I really like millets. While on the…

Parika Pitla (Bittergourd & Lentil Curry)

As a child, I disliked bittergourd intensely. As, I suspect, most children do. No matter how much parents explain the health benefits of the vegetable, it never moves kids. In my case, I overcame my childhood aversion for this vegetable. If fact, I really feel deprived if a week passes without bittergourd on my dining…

Chakka Kuru Kuzhambu (Jackfruit Seed Curry)

Jackfruit is a popular fruit/vegetable in many parts of the country. The unripe jackfruit is used to make many different kinds of dishes. The ripe version is eaten as a fruit – really delicious. The ripe fruit is also used to make sweet pastes and jams. The seeds are also consumed. My biggest disappointment is…

Adai (Rice & Lentil Pancake)

Adai is a South Indian breakfast dish that is rarely found in restaurants. At restaurants, it is more common to find dosa and its variations, aapam, rava (semolina, suji) dosa and other such dishes. I cannot understand why this is so, since adai is really a lip-smacking dish that is healthy, packed with nutrition. It…

Murungaipoo Vadai (Moringa Blossom Fritters)

Vada is a savoury fried snack from India. Different types of vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. Alternative names for this food include wada, vade, vadai, wadeh and bara. The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to…