Aloo Kurkure (Potato Snack)

Though I have lived in Haryana for over 15 years now, I do not know much about the local cuisine. I was bemoaning this fact recently and decided to correct this situation. However, my Haryanvi friends warned me that most local cuisine contained milk and/or ghee and that it will be difficult to ‘veganise’ these…

Kunukku (Lentil Fritters)

Many of the Indin tea-time snacks are deep-fried. When I adopted a WFPB lifestyle several years ago, evening snacks became a real problem since I use no oil. It took quite a bit of experimentation to come up with tasty recipes that are not deep-fried. My air fryer was a real boon in this context….

Baked Aval (Flattened Rice, Poha)

Flattened rice preparations are very popular across the country, especially for breakfast. There are some fascinating recipes using this ingredient. The state of Maharashtra has developed several of these dishes into a fine art. Flattened rice is a very healthy and light ingredient. I tend to use the red rice which makes it even healthier….

Baked Poori (Indian Flatbread)

Poori is a very common and popular Indian flatbread. It is used as an offering to the Gods on many festive occasions in large parts of the country. Even otherwise, it is often prepared for breakfast, lunch or dinner. The invariable accompaniment is a potato curry. In some parts of the country, a sweet dish…

Mysore Bonda (Savory Snack)

I had denied myself the pleasure of many snacks, including the delectable Mysore bonda, for decades since the air fryer had not been invented. Not so anymore! I am going to town enjoying my ‘deep fried’ snacks. Pleasures of youth, revisited.I’ve had Mysore bonda whenever there was a wedding or an occasion for family and…

Elavan Kootu (Ash Gourd Curry)

Kootu (a wet curry) is almost a staple in most South Indian homes. It is invariably bland and there are several types of kootu. Often paired with a sambar (or any other spicy curry that is mixed with rice), kootu is the perfect counterbalance to a spicy curry. There are several ways of preparing kootu…

Lo Mein Noodles

With my stock of noodles, planning meals has become easier. In an earlier avatar, I used to visit a Chinese restaurant whenever the mood for noodles was upon me (which was often). Having become more conscious of ingredients after I turned vegan, this became a difficult exercise. Because it was difficult, if not impossible, to…

Manga Inji Kuzhambu (Mango Ginger Curry)

Crucuma amada is a rhizome related to the ginger and turmeric families. It has a distinct raw mango flavour. Called manga inji in South India and amba (or ambad) haldi in other parts of the country, it is a delicious root and has several medicinal properties. Having said that, it is also very tasty. It…

Mullangi Chutney (Radish Dip)

Chutneys are a regular feature in my home. We make a chutney about 3-4 times a week. That’s because I like a cooked breakfast rather than one from a packet. Therefore, it is invariably a dosa, idli, utthapam, pesarattu… These pair well with chutneys. The classic in chutneys is the popular coconut chutney. But I…

Varagu Idli (Kodo Millet Dumplings)

Idlis are really healthy. I read somewhere that doctors are recommending this dish for heart patients. I normally make idli using brown rice. The milllet version is even healthier. Given that it is fermented, it is easy on the digestive system and good for the gut. I was a little worried that the idlis may…