I’ve never been fond of beetroot—right from childhood, it was something I ate under protest, only because the grown-ups said it was “good for me.” Despite its well-known health benefits, it never quite won me over. Now, years later, irony has the last laugh: my haemoglobin is low, and I’ve been advised to eat beetroot…
Category: Main Dishes
Authentic Chena Mezhukkupuratti: A Kerala Tradition
Mezhukkupuratti is a traditional dry stir-fry from Kerala, South India, known for its simplicity and depth of flavor, typically made without a gravy and using minimal spices. The term “mezhukkupuratti” roughly translates to “coated with oil,” but Whole Food Plant-Based (WFPB) adaptations use water-sautéing instead. Among the many vegetables used, elephant yam (chena) is especially…
Thanjavur Mor Keerai Kootu: A Creamy Tamil Dish
Thanjavur Mor Keerai Kootu is a dish where health, tradition, taste, and comfort converge in perfect harmony. Hailing from the culturally rich region of Thanjavur in Tamil Nadu, this dish is a creamy blend of greens (usually amaranth or spinach), coconut, and buttermilk, gently tempered with mustard, red chillies, and curry leaves. Its uniqueness lies…
Delicious Taro Root Street Food Curry
Taro root curry is a truly interesting dish, especially when made in the bold, flavorful style of street food. With a healthy, oil-free twist, it still delivers that same comforting, spicy kick—tender taro pieces soaked in a rich tomato-based sauce with warming spices and fresh herbs. Your body appreciates this hearty root vegetable for its…
Fusion Masala Pasta: A Nutritious One-Pot Meal
Masala pasta is a delightful fusion dish that blends the heartiness of Italian cuisine with the bold, aromatic flavors of Indian spices. Prepared using whole wheat penne and a colorful array of vegetables like bell peppers, onions, tomatoes, and peas, this dish follows whole-food, plant-based (WFPB) principles—completely oil-free and nutrient-rich. The pasta is simmered in…
Refreshing Raw Mango Dal Recipe for Summer
Raw mango North Indian-style dal is a perfect antidote to the sweltering summer heat, offering a tangy, refreshing twist to the comforting lentil stew. The raw mango infuses the dal with a natural sourness that not only excites the palate but also helps cool the body from within—a traditional wisdom cherished in many Indian households….
WFPB Radish Pods Curry: A Nutritious Delight
WFPB Radish Pods Curry is a nutritious and flavorful dish made by cooking tender radish pods (moongre or sengri) in a spiced tomato-based gravy, without oil. These pods have a mildly peppery taste and are a seasonal delicacy primarily found in North India, especially in Punjab, Haryana, and Rajasthan. Radish pods are grown on mature…
How to Make Palakura Pappu: Easy Steps for a Wholesome Meal
Pigeon peas and spinach, commonly prepared as Palakura Pappu in Andhra Pradesh and Telangana, is a beloved dish known for its nutritional value and comforting taste. This dish combines protein-rich pigeon peas (toor dal) with iron-packed spinach (palakura), creating a balanced meal that is both wholesome and delicious. The tempering of mustard seeds, cumin, garlic,…
Delicious Dal Maharani: A Creamy Lentil Delight
Dal Maharani is a rich and creamy North Indian lentil dish, often mistaken as a Hyderabadi specialty due to its popularity in restaurants across India, including Hyderabad. Originating from Punjabi cuisine, it is made with whole black gram (urad dal), red kidney beans (rajma), and sometimes chana dal, slow-cooked with aromatic spices, butter, and cream…
Oil-Free Lentil Paratha: A Plant-Based Delight
A whole-food, plant-based (WFPB) lentil-stuffed paratha is a delicious and nourishing take on the traditional North Indian favorite, made without oil or ghee but still bursting with flavor. The dough, prepared with whole wheat flour, is soft yet hearty, while the stuffing—made from protein-rich lentils like chana dal or moong dal—is spiced with cumin, coriander,…
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