For the life of me, I do not know why the vegetable is called Chinese potato. I am fairly sure that the Chinese do not consume it. As also raw plantain. But both these are abundantly available in Kerala, a tiny state in the Southern tip of India. The high amount of potassium found in…
Month: August 2024
Green Tomato Curry
Green tomato curry is prepared in several Indian states, each different from the other. The taste is flavourful and tangy – quite different from the red tomatoes. Last year, I had planted a large batch of heirloom tomatoes and has a huge haul. I distributed generously to neighbours who were all raving about the variety….
Thattai (Savoury Crackers)
Thattai is a popular South Indian snack, particularly associated with Tamil Nadu. It is a crispy, savory disc-shaped cracker made from a blend of rice flour and urad dal (black gram) flour, seasoned with spices. Ingredients like red chili powder, asafoetida, and salt are added for flavor, while sesame seeds and curry leaves contribute to…
Baked ‘Vella’ Seedai
Baked Whole Food Plant-Based (WFPB) Vella Seedai is a healthy twist on the traditional South Indian sweet snack. Vella Seedai, typically made during festivals like Krishna Jayanthi, is traditionally deep-fried and prepared using rice flour, jaggery, and coconut. In this WFPB version, baking replaces frying, making it a guilt-free treat. The ingredients include rice flour,…
Curried Ash Gourd And Elephant Foot Yam
My eldest paternal aunt used to be in charge of the kitchen in our ancestral village home. She therefore had many recipes. Nothing complicated, just simple homely fare. Given the abject poverty, recipes never had any expensive ingredients. Plus, being joint family, there were a lot of mouths to feed. My aunt had jotted down…
Dahi Wali Aloo (Potatoes In A Yogurt Sauce)
Banarasi Dahi Wale Aloo is a traditional dish from Banaras, known for its creamy texture and rich, tangy flavors. The star ingredient of this dish is baby potatoes, which are boiled and then simmered in a yogurt-based gravy. The yogurt, or dahi, imparts a delightful tanginess that balances the spices perfectly. Key spices used include…
Raw Mango Rice
WFPB (Whole Food Plant-Based) raw mango rice is a vibrant and tangy dish perfect for those seeking a flavorful and healthy meal. This dish typically features cooked rice, offering a nutty texture and a wholesome base. The star ingredient, raw mango, adds a refreshing tartness that perfectly complements the rice. Finely grated raw mango is…
Nenthra Pazha Pulissery (Ripe Banana Curry)
Nenthra Pazha Pulissery is a traditional Kerala dish that beautifully combines the sweetness of ripe plantains (nenthra pazham) with the tangy richness of yogurt. This curry is a staple in many Kerala households, particularly during festive occasions and Sadya (feast) meals. The dish is a delightful balance of flavors, where the naturally sweet plantains are…
Gongura Oorgai (Sorrel Leaf Pickle)
Gongura pickle, a vibrant and tangy delight, is a cherished condiment in Indian cuisine, particularly in Andhra Pradesh. Made from the nutritious and slightly sour gongura leaves (also known as sorrel or roselle), this Whole Food Plant-Based (WFPB) version of the traditional pickle omits oil, making it a healthier alternative without compromising on flavor. The…
Teasel Gourd Curry
Teasel gourd masala, a flavorful Indian dish, highlights the distinct taste and texture of teasel gourd, also known as kakrol. In this recipe, the gourds are typically sliced and sautéed until golden brown, creating a slightly crispy exterior while maintaining their crunch. The masala base, rich and aromatic, is made from onions, tomatoes, and a…
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