This is possibly one of the most well known dals of India. It is a great dish with the smooth taste of butter. Any restaurant in Indian serving North Indian food will have this dish on their menu. I have had this numerous times and always enjoy it thoroughly. i, of course, make this very…
Month: March 2023
Manga Thokku (Grated Raw Mango Pickle)
My post today is a little different. It’s a pickle. I don’t paste a lot of pickles as most Indian pickles use oil as the preservative. On a no-oil diet, it’s difficult to prepare pickles with no oil. When I first turned WFPB vegan some years ago. the only pickle that I could consume was…
Gujia
Gujia is a sweet dumpling made especially for the festival of colours, Holi. Normally, these are made with all purpose flour (maida), deep fried and then dunked into sugar syrup. So, you can guess how healthy the dumpling is. Plus, it is stuffed with thickened or dried milk and other ingredients. Therefore, the traditional gujia…
Oyster Mushroom Curry
I find North Indian cuisine using mushrooms quite often. But not so in most other parts of the country, though this is changing with increased experimentation with food. Mushroom was not my favouite either due to its rather slimy mouth-feel. But a few years ago, my friend asked me to test a mushroom recipe for…
Potlakaya Kura (Snake Gourd Curry)
I like to pair my dal/ kootan (the dish that is mixed with rice) with the vegetable main dish (broadly curry). I will call this dal for the sake of convenience. So, if the dal is bland, then the accompanying curry must be spicy and vice versa. What I have discovered while planning meals every…
wholefoodplantbased 