I recently saw a post on vegetable tikka in a food blog that I follow, though not WFPB. And had an irresistible urge to have it. So, I asked Hari if he could prepare a WFPB version of it. He told me that he did not have the proper skewers to prepare it – but…
Month: October 2020
Curry Leaf Chutney/Dip
Curry leaves are probably one of the healthiest greens on the planet. They have numerous health benefits – too many to enumerate. References to this wonder green can be found in ancient Tamizh texts, as early as the 4th. century AD. It is widely used in Indian cooking, especially South India. However, this superfood is…
Chinna Vengayam Chutney (Shallot Chutney/Dip)
Shallots are not easily available in North India, where I reside. You have to visit select South Indian shops to buy this vegetable. Having lived in North India for over 35 years, I have almost forgotten that onion normally refers to shallots in South India – not the large onion available where I stay. The…
Kothamalli Urundai (Coriander Leaf Balls)
This is a very simple preparation using fresh coriander leaves. It is basically a taste enhancer. One of my favourite preparations. I make this often, when coriander leaves are abundantly available. It is so versatile that you can sprinkle it on virtually anything – and be transported to a new world of taste. I have…
wholefoodplantbased 