Every part of the banana tree is consumed in India. The steam and blossoms are used to make various lip-smacking dishes. The leaves are used to serve food – eco-friendly. The used leaves are then fed to cows or goats. Raw banana is also used to make different kinds of dishes. Ripe bananas are, of…
Author: pvnarayanamoorthy
Uppu Cheedai (Crunchy Savory Balls)
India has numerous deep-fried snacks. Being WFPB, many of us are denied the pleasure of such snacks. I have missed my murukku, ribbon pakoda, thattai… – since I sacrificed oil a decade ago. But the experiments to bake such snacks continued. Several attempts during the last decade, but not 100% successful. The mouth-feel was always…
Oriental Salad
I have experimented with so many salads recently that I am in a delightful dilemma these days. I am flooded with choice on which salads to prepare – each one tastes better than the next. What a good place to be in! Once again, my experiments led me to the famous Tarla Dalal. It is…
Mixed Vegetable Curry
There are occasions when I like to have a flavoured rice – any of tomato, eggplant, sesame, coconut, tamarind, lemon… I often pair this with a mixed vegetable curry. That way, I of balance the carbs in the rice with loads of vegetables. It is a wonderful combination – and I am invariably in seventh…
Kothamalli Thogayal (Thick Coriander Chutney)
The concept of thogayal is unique to South India, I suspect. A thogayal is a thick chutney. Almost any vegetable is capable of being converted into a thogayal. However, the most traditional ones are made of coconut or lentils. Thogayals often accompany bland preparations such as mulakootal (a dal made using lentils and various vegetables)….
Caesar Salad
I have heard of Caesar salad, but really did not know what it was – except that it is a salad! So, I decided to add to my knowledge. Whenever I check out a new recipe, my first task is to check the list of ingredients – whether I have the actual ingredients or suitable…
Vengaya Vatha Kuzhambu (Shallots In Tamarind Curry)
Vatha Kuzhambu refers to a group of dishes cooked in tamarind paste. The cuisine emanates from Thamizhnadu and Palakkad. There are, however, some differences. In Palakkad, sun-dried vegetables are used in this curry whereas Thamizhnadu uses fresh vegetables. However, there is no hard and fast rule about this.This dish is so integrated into the psyche…
Murungai Elai Chutney (Moringa Leaves Chutney)
I have a large moringa tree in my garden – and therefore have an inexhaustible supply of fresh leaves. I often use these greens in my smoothies. They taste wonderful. And there are several other recipes using moringa leaves. My favourite is murungai elai adai – a delicacy in Thamizhnadu and Kerala. The recipe is…
Malvani Dal
Malvani cuisine is from coastal Maharashtra and Goa, states in the west of India. The cuisine is not much known outside these regions. Which is indeed unfortunate since they taste wonderful. I was not planning to write this recipe for some time yet as I have a huge backlog. However, there have been several requests…
Office Salad
What an interesting name! I customised this recipe from the late Tarla Dalal’s website. Tarla Dalal was India’s most iconic and proliferous food writer. All her recipes were vegetarian, making it easier to customise so that they are WFPB compliant. She christened this ‘Office Salad’ as it was capable of being packed and carried to…
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