Mathanga Erissery (Green Pumpkin Curry)

Erissery (also called Elissery) is an essential part of any celebration in Kerala. It is difficult to imagine an Onam sadya without this very popular dish. It is not spicy, but has a distinct taste that is very pleasing to the palate. The most popular versions of this dish are with green pumpkin or a…

Manathakkali Keerai Thogayal (Black Nightshade Chutney/Dip)

In South India, there is a tradition of consuming black nightshade – both the greens as well as the berries. The berries are often sun-dried and used to temper a wonderful lentil based dish called Vathal Kuzhambu. Or deep-fried and consumed as a snack or an accompaniment in a meal. I, of course, air-fry them…

Vadu Manga (Tender Mango Pickle)

Vadu manga is a traditional South Indian pickle. It is easy to prepare and so, so tasty that I could live with it and vegan curd rice for ever. Traditional vadu manga pickle requires no oil whatsoever. However, I find the packaged product available on shop shelves always contain oil. I have been making this…

Olan (Ripe Pumpkin & Ash Gourd Curry)

I love olan. In the initial days after I had turned vegan, we used to have a monthly potluck consisting of only WFPB food. And there were prizes for the top 3 dishes, decided by popular vote. I was always tempted to make olan, but desisted. Mainly because olan has a very subtle taste. And…

Pisang Goreng (‘Fried’ Banana Fritters)

This is a popular snack all over South-East Asia, including Indonesia, Singapore, Malaysia, Thailand, Philippines and several other countries. It is a delightful snack that always brings home childhood memories for me. I have missed this wonderful dish sorely since I moved to India almost 50 years ago. When I first bought my air-fryer about…

Gobi Danthal

I had posted a write-up of this almost forgotten dish on Facebook a few days ago. It evoked a lot of interest and many requests for the recipe. But I must say that this dish requires patience as it involves collecting the stems of cauliflower over 2-3 weeks. I managed to get 4 medium sized…

Apple Payasam (Apple Kheer, Apple Sweet Pudding)

I don’t often prepare dishes that require cooked fruits as an ingredient. Mainly because my vegan doctor told me that it is not the healthiest way of eating fruits. However, I presume it is alright to cheat once in a while. I love this apple payasam so much that I decided to cheat a little…

Pok Choi Salad

Till about a couple of years ago, I had never bought pok choi. Of course, I had always consumed it whenever I stepped out for a Chinese meal. But the winter stock of pok choi¬† at the local organic market looked so tempting that I decided to buy a batch and experiment with this green….

Taugeh (Sprouted Mung Bean) Salad

Mung bean sprouts are widely used in Chinese food. They are very delicate and tend to wilt rapidly in heat. Cooking them will make them wilt and lose the crunch. In Chinese cuisine, they are normally stir fried. My mother used to make a salad with bean sprouts, and I really enjoyed the dish. I…

Mirchi Ka Salan (Jalapeno Curry)

I had never heard of this dish till about a couple of decades ago. My first experience with it was on an Indian Airlines flight. Normally, airline food is quite boring. But I was fascinated with this dish – it tasted really wonderful. I tucked it away in a corner of my mind, saying to…