Cashew apple Sorpotel is a tangy-spicy Goan delicacy rooted in Portuguese culinary influence. Sorpotel, traditionally a rich pork stew, was adapted in Goa using the pulp of ripe cashew apples, creating a unique vegetarian twist. The dish combines finely chopped cashew apple with onions, garlic, ginger, green chilies, vinegar, and a medley of roasted spices,…
Month: September 2025
Wholesome Indian Mixed Veggies Salad
Mohini Gill’s mixed vegetables salad is a vibrant, nutrient-rich dish that balances crunch, spice, and a hint of sweetness. Finely chopped cabbage and grated carrots form the fresh, crisp base, while grated coconut and powdered peanuts lend body and nutty depth. Chopped onions and green chillies bring a sharp bite, complemented by the mellow softness…
How to Make Mulligatawny Soup Easy
Mulligatawny soup, whose name is derived from the Tamil words milagu thanni meaning “pepper water,” is a dish with South Indian antecedents that evolved during the colonial era when British officers adapted the spiced rasam into a hearty soup by adding lentils, vegetables, and sometimes rice or coconut milk. Over time, it became a classic…
How to Make Fluffy Khaman Dhokla in Minutes
Khaman dhokla is a light, spongy, savory steamed cake made from gram flour, originating from the western Indian state of Gujarat. Known for its bright yellow color, fluffy texture, and balanced tangy-sweet-spicy flavors, it is tempered with mustard seeds, green chilies, and curry leaves for extra aroma and taste. Traditionally, the batter is fermented overnight,…
Discover the Richness of Sindhi Sai Bhaji
Sindhi cuisine is a vibrant blend of flavors shaped by the community’s history and cultural exchanges across regions, with dishes that emphasize simplicity, wholesomeness, and balance. Among its most iconic dishes is Sai Bhaji, a nourishing preparation of spinach, greens, lentils, and vegetables simmered with mild spices. This one-pot dish is cherished not only for…
Nutritious Bengali Potoler Dolma: A Plant-Based Delight
Potoler Dolma, a Bengali classic, becomes wonderfully wholesome in its WFPB version, where pointed gourds (potol) are stuffed with a plant-based filling instead of the traditional non-vegetarian or oily mixes. The stuffing can be made with spiced lentils, mashed chickpeas, moong dal, or a mix of vegetables like grated carrot, bottle gourd, peas, and crumbled…
Healthy WFPB Maharashtrian Kadhi for Gut Health
Maharashtrian kadhi can be easily adapted into a whole-food, plant-based (WFPB) version by using homemade plant-based yogurt made from soy, peanut, or cashew milk instead of dairy, and thickening it with chickpea flour (besan). This variation is lighter than the Punjabi kadhi and does not include deep-fried pakoras, making it naturally healthier and more digestible….
Traditional Kerala Payasam Recipe: Pineapple Delight
Onam, one of Kerala’s grandest festivals, falls on September 5 in 2025 and is celebrated with a lavish feast where payasam, a traditional pudding, is indispensable—often with more than one variety served. I usually prepare ripe jackfruit payasam, though its availability is uncertain during the monsoon, since jackfruits need hot weather to ripen. At such…
wholefoodplantbased 