My journey with salads continues. I have tried so many, all with great success, that I have forgotten the recipes for most of them. Thank God that I am documenting them in this blog. Needless to say, salads are super healthy and needs to be a part of every meal. I suspect that many Indians…
Author: pvnarayanamoorthy
Lebanese Salad
I have started including a huge salad as part of both, lunch and dinner. The salad forms half of my meal. This, along with a simple smoothie in the morning helps me keep my blood sugar under control. This necessarily means that my salads must be exciting. I am constantly on the lookout for new…
Makhana (Lotus Seed) Curry
Frankly, I was not aware of makhana till I came to Delhi about 37 years ago. It is not an ingredient that is used in South Indian cuisine. I am a member of a FB group called ‘Recipes of Palakkad – A Vegetarian World’. I have been a member for several years and have not…
Bendakaya Pulusu (Okra In Tamarind Gravy)
For several years, weekends were normally spent in my home of my friend, D. R. Naidu. Protima, Naidu’s wife then, was (and is) a fabulous cook. She had influences from both West Bengal and Andhra Pradesh. I have had pulusu countless times at her place. It is a wet dish in a tamarind gravy, native…
Dondakaya (Ivy Gourd) ‘Fry’
This is a recipe from the South Indian states of Andhra Pradesh and Telengana. In local parlance, ivy gourd is called dondakaya. This is a vegetable that I like and make a preparation of it once a week. But normally, it is a stir fry with a little coconut. This time, I was in the…
Achari Tori (Sponge Gourd In Pickle Sauce)
Ridge gourd is a vegetable that I buy regularly. It’s cousin, sponge gourd, is not one of my favourites. But I am never sure if this vegetable is called ridge or sponge gourd as various sources use these terms interchangeably. I therefore rarely buy the smooth one (referred to as Tori/Turai in North India). After…
Panchmel Dal (Mixture Of 5 Lentils)
How tastes change! I always liked the plain dals prepared in North India, but only with Indian flat breads. The thought of mixing a dal with rice was abhorrent to me. Not any more. I can now happily have dal-chawal (dal/rice). I have therefore been experimenting with different dals from the northern parts of India….
Moong (Mung Bean) Sprouts Salad
Sprouts are supposed to be super heathy. I therefore sprout several different kinds of lentils/legumes. My sprouts maker comes in very useful in doing this. Given the hot summers of India, the process is relatively quick. I can get sprouts in a couple of days. A sprout salad is on the table at least one…
Tofu Tikka Masala
I have never been fond of the traditional Paneer (Indian Cottage Cheese) Tikka Masala. The reasons are not far to seek. In my earlier avatar of being a vegetarian, I was invariably served one or two paneer dishes whenever I was invited to partake of lunch or dinner in any friend’s home. I had such…
Pasta Salad
I was never a salad person for most of my life. Somehow, the urge was never upon me. I used to notice several types of salad whenever I dined at buffets at restaurants. Though they all looked attractive, I would normally settle for a few pieces of cucumbers and tomatoes. Just so that I can…
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