Every evening, Hari and I sit down to discuss the menu for the following day, with my vast collection of music playing in the background. The conversation begins with the smoothie, breakfast and accompaniment (sambar, chutney, raita…) followed by the salad, wet dish and accompaniment. Hari prefers the tested and tried, especially South Indian. I…
Author: pvnarayanamoorthy
Pulikuthi Upperi (Vegetables In A Tamarind Sauce)
Palakkad district of the Southern state of Kerala has a distinctive cuisine. These recipes are easy to prepare and are very tasty. Many of my friends from across India request me to prepare either TamBram (Tamizhnadu) or Palakkad food for them, whenever they visit me for a meal. I am always delighted to oblige as…
Poori (Indian Flat Bread)
Poori (a deep-fried Indian flat bread) has always been one of my favourite dishes. It is invariably paired with a potato curry. Often made with maida (all-purpose flour), it tastes out-of-this-world. After I turned diabetic. I had to necessarily avoid this wonderful dish. But whenever I was travelling within the country and could not easily…
Spanish Salad
It seems that I have travelled all over Europe in search of my salad recipes! I do post Indian salad recipes. But the recipes from various other countries are also very interesting and tasty. The only issue is that the ingredients may not always be available. I then have to find the closest substitute. In…
Chettinad Vendakkai Varuval (Okra ‘Fry’)
Okra is one of my favourite vegetables. There are literally hundreds of recipes using this very versatile vegetable, each one tastier than the next. Every region of India has it’s own unique recipes. Being a summer vegetable (in the Northern parts of the country), it is available only seasonally. But it is available throughout the…
Russian Salad (Modified)
I have heard of Russian salad, but it has never been top-of-mind. It always sat on the edges of my memory. As my experiments with salads continued, this salad popped up in my mind. What a happy happenstance – it was a delightful recipe. Of course, I modified it using vegetables that I had on…
Mati Mahor Dali (Assamese Style Split Black Gram Curry)
Dals are a feature of “North” India – and most of them taste fabulous! They are rich (though the WFPB versions need not be so) and filling. Other states in India have their own unique dal preparations too. Equally tasty, but not so rich or creamy. I like to experiment with dals from various states….
Vegan Mayonnaise
I have been extremely lazy to try out a WFPB mayonnaise. One of the reasons is that most WFPB recipes for mayonnaise contain cashews. Which results in me consuming more cashews in a day than is the permitted limit of 2 tbsp per day – the restriction that I follow. But one day, being in…
Basic Coleslaw
About three months ago, my doctor told me two important things.1. To make a salad the largest part of my lunch and dinner. In fact, she recommended that it should form about half my meal2. I should chew on my meals. Till then, I used to gobble up my food and any meal was over…
Ulli Theeyal (Shallots In A Tamarind Base)
Kuzhambu is very popular in the South Indian states, especially Thamizhnadu. While the term ‘kuzhambu’ is generic to many dishes that are mixed with rice, the term also means curries in a tamarind base. Kuzhambs are often spicy and thick. It is used sparingly with rice to make a thick mixture. In days of yore,…
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