Crucuma amada is a rhizome related to the ginger and turmeric families. It has a distinct raw mango flavour. Called manga inji in South India and amba (or ambad) haldi in other parts of the country, it is a delicious root and has several medicinal properties. Having said that, it is also very tasty. It…
Month: November 2019
Mullangi Chutney (Radish Dip)
Chutneys are a regular feature in my home. We make a chutney about 3-4 times a week. That’s because I like a cooked breakfast rather than one from a packet. Therefore, it is invariably a dosa, idli, utthapam, pesarattu… These pair well with chutneys. The classic in chutneys is the popular coconut chutney. But I…
Varagu Idli (Kodo Millet Dumplings)
Idlis are really healthy. I read somewhere that doctors are recommending this dish for heart patients. I normally make idli using brown rice. The milllet version is even healthier. Given that it is fermented, it is easy on the digestive system and good for the gut. I was a little worried that the idlis may…
Varagu Dosai (Kodo Millet Crepe)
I often have millets as part of my diet. My personal favourite is kodo millet, but I love all the other millets too. One of the things that I really miss, after adopting a WFPB diet, is rava (semolina) dosa (crepe). I have tried several substitutes for rava, but it is not quite the same…
Chettinad Kara Chutney (Spicy ‘Dip’ From Chettinad)
Chettinad cuisine is often spicy with any or all of chilli, onion, garlic and black pepper added generously. Though the cuisine is known for non-vegetarian dishes, there are several wonderful vegetarian dishes too. As winter approaches North India, my body craves spicier food that what I normally have. This chutney is spicy (you can adjust…
Grapefruit Salad
I have never been a grapefruit lover – until I discovered this wonderful salad. Not that I dislike grapefruit. It is a difficult fruit to clean – and the taste, after all the effort, is sour. But I have often been told that it is great for diabetics. And, therefore, virtuously have it every time…
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