Bisi Bele Huli Anna, a beloved dish from Karnataka, is a hearty, flavorful one-pot meal that embodies the essence of South Indian cuisine. This wholesome preparation combines brown rice, toor dal (split pigeon peas), and a medley of vibrant vegetables, all simmered in a fragrant, tangy tamarind-based broth. The dish is seasoned with an aromatic…
Month: March 2025
How to Make Authentic Bisi Bele Bath Powder at Home
Bisi Bele Bath powder is a rich and aromatic blend of spices that gives the classic South Indian dish its deep, complex flavor. Made with coriander, cumin, cinnamon, cloves, dry red chilies, fenugreek, and curry leaves, it not only enhances taste but also offers numerous health benefits. Coriander and cumin aid digestion, cinnamon helps regulate…
Traditional Gajar Ka Halwa Recipe with a WFPB Twist
Every region and household in India has its own favorite pudding, each carrying memories of warmth and tradition. When I was growing up, a kind elder in my family would often make rich, aromatic kesari, filling the house with the comforting scent of cardamom and simmering semolina. Though she is long gone, the taste of…
WFPB Radish Pods Curry: A Nutritious Delight
WFPB Radish Pods Curry is a nutritious and flavorful dish made by cooking tender radish pods (moongre or sengri) in a spiced tomato-based gravy, without oil. These pods have a mildly peppery taste and are a seasonal delicacy primarily found in North India, especially in Punjab, Haryana, and Rajasthan. Radish pods are grown on mature…
How to Make Palakura Pappu: Easy Steps for a Wholesome Meal
Pigeon peas and spinach, commonly prepared as Palakura Pappu in Andhra Pradesh and Telangana, is a beloved dish known for its nutritional value and comforting taste. This dish combines protein-rich pigeon peas (toor dal) with iron-packed spinach (palakura), creating a balanced meal that is both wholesome and delicious. The tempering of mustard seeds, cumin, garlic,…
Delicious Dal Maharani: A Creamy Lentil Delight
Dal Maharani is a rich and creamy North Indian lentil dish, often mistaken as a Hyderabadi specialty due to its popularity in restaurants across India, including Hyderabad. Originating from Punjabi cuisine, it is made with whole black gram (urad dal), red kidney beans (rajma), and sometimes chana dal, slow-cooked with aromatic spices, butter, and cream…
Oil-Free Lentil Paratha: A Plant-Based Delight
A whole-food, plant-based (WFPB) lentil-stuffed paratha is a delicious and nourishing take on the traditional North Indian favorite, made without oil or ghee but still bursting with flavor. The dough, prepared with whole wheat flour, is soft yet hearty, while the stuffing—made from protein-rich lentils like chana dal or moong dal—is spiced with cumin, coriander,…
Discover the Flavor of Mango Ginger: Recipe and Tips
Mango ginger, with its pale yellow rhizomes and a delicate aroma reminiscent of raw mango, has a uniquely refreshing, mildly spicy taste that lingers on the palate. As a child, I enjoyed its distinct flavor, but finding it in North India has always been a challenge. Once, at a fair showcasing tribal and forest foods,…
How to Cook Turkey Berries: Traditional Recipes
Turkey berries (Solanum torvum) grow in clusters on a shrubby plant, thriving in tropical and subtropical regions. The plant produces small green berries that have a slightly bitter taste, which can be reduced by soaking them in salt water, crushing them lightly to remove seeds, or cooking them in a tamarind-based gravy, where the sourness…
Vibrant Snow Peas Salad Recipe for Fresh Flavors
I found fresh, vibrant snow peas at the Sunday organic farmers’ market and immediately knew I had to make a salad. Searching for inspiration, I came across the perfect recipe on Greenevi.com—a refreshing mix of crisp snow peas, cool cucumber, and peppery rocket, garnished with crunchy almonds and drizzled with a light, tangy dressing. Not…
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