Thanjavur Mor Keerai Kootu is a dish where health, tradition, taste, and comfort converge in perfect harmony. Hailing from the culturally rich region of Thanjavur in Tamil Nadu, this dish is a creamy blend of greens (usually amaranth or spinach), coconut, and buttermilk, gently tempered with mustard, red chillies, and curry leaves. Its uniqueness lies…
Month: April 2025
Basil Chammanthi: A Fresh Twist on South Indian Chutneys
A basil-based chammanthi, thogayal, or pachadi is a refreshing twist on traditional South Indian condiments—perfect with rice. The sweet, peppery aroma of basil blends beautifully with coconut, lentils, tamarind, and mild spices, creating a bold yet balanced flavor. It’s easy to adjust the heat, making it family-friendly or fiery as desired. Beyond the taste, basil…
Delicious Taro Root Street Food Curry
Taro root curry is a truly interesting dish, especially when made in the bold, flavorful style of street food. With a healthy, oil-free twist, it still delivers that same comforting, spicy kick—tender taro pieces soaked in a rich tomato-based sauce with warming spices and fresh herbs. Your body appreciates this hearty root vegetable for its…
Delicious Moroccan Beet Salad Recipe
A WFPB (Whole Food Plant-Based) Moroccan Beet Salad without cumin is a celebration of clean, vibrant ingredients that deliver both nourishment and joy. Steamed or roasted beets are the star—tender, naturally sweet, and jewel-toned—paired with a splash of lemon or orange juice for brightness, finely chopped red onions for a hint of sharpness, and a…
Crisp Cucumber Kosumalli: A Festive Delight
Kosumalli, also known as kosambari in some regions, is a traditional South Indian salad made with fresh vegetables, lentils, coconut, and a light tempering of mustard seeds and curry leaves. With its roots in Tamil and Kerala cuisine, kosumalli is celebrated for its simplicity, freshness, and balance of textures. There are several regional variations—some made…
Fusion Masala Pasta: A Nutritious One-Pot Meal
Masala pasta is a delightful fusion dish that blends the heartiness of Italian cuisine with the bold, aromatic flavors of Indian spices. Prepared using whole wheat penne and a colorful array of vegetables like bell peppers, onions, tomatoes, and peas, this dish follows whole-food, plant-based (WFPB) principles—completely oil-free and nutrient-rich. The pasta is simmered in…
Saffron and Spice: Revamping Zafrani Pulao
Zafrani Pulao, traditionally rich with ghee and cream, can be beautifully reimagined within a Whole-Food, Plant-Based (WFPB) lifestyle—without losing its royal charm. By swapping out oil and dairy for whole spices, saffron, and naturally fragrant ingredients, the dish becomes both heart-healthy and nourishing. Saffron, the star of the pulao, offers anti-inflammatory and mood-enhancing benefits, while…
The Real Benefits of Saffron: More Than Myths
Saffron is often surrounded by myths claiming it can instantly cure depression, dramatically boost fertility, act as a powerful aphrodisiac, or even cure cancer—none of which are fully supported by science. However, research has shown that saffron does offer real benefits when used in moderation (around 30 mg per day). It has been found to…
Refreshing Raw Mango Dal Recipe for Summer
Raw mango North Indian-style dal is a perfect antidote to the sweltering summer heat, offering a tangy, refreshing twist to the comforting lentil stew. The raw mango infuses the dal with a natural sourness that not only excites the palate but also helps cool the body from within—a traditional wisdom cherished in many Indian households….
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