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,…
Category: Main Dishes
How to Cook Turkey Berries: Traditional Recipes
Turkey berries (Solanum torvum) grow in clusters on a shrubby plant, thriving in tropical and subtropical regions. The plant produces small green berries that have a slightly bitter taste, which can be reduced by soaking them in salt water, crushing them lightly to remove seeds, or cooking them in a tamarind-based gravy, where the sourness…
Tamil New Year & Neem Flowers: Traditions and Uses
Dried neem flowers are a cherished ingredient in Tamil cuisine, valued for their medicinal benefits and subtle bitterness. Rich in antioxidants and antimicrobial properties, they aid digestion, detoxify the body, and help regulate blood sugar levels. In Tamil households, these flowers are often roasted in ghee and added to dishes like neem flower rasam, a…
Health Benefits of Jackfruit: A Superfood for Malayalis
Jackfruit holds a special place in the hearts of Malayalis, deeply intertwined with their culture, cuisine, and traditions. This massive fruit, often called the “poor man’s fruit,” has been a staple in Kerala households for generations, providing nourishment in various forms. Packed with fiber, vitamins, and antioxidants, jackfruit offers numerous health benefits, including improved digestion,…
Benefits of Foxnuts: Nutritional Powerhouse Unveiled
Growing up in a traditional Indian vegetarian household, I was accustomed to a diverse array of vegetables, often consuming around 40 different varieties weekly. Despite this rich culinary exposure, I never encountered foxnuts during my childhood and youth. It was only in the past decade that I became aware of this unique food. Foxnuts, also…
Koorka Curry (Chinese Potato Curry)
Koorka Curry, also known as Chinese Potato Curry, is a delicious and aromatic South Indian dish made using Koorka—a small, earthy tuber popular in Kerala and Tamil Nadu. The preparation begins with thoroughly washing and boiling the koorka to soften its rough outer skin, which is then peeled off. The peeled tubers are diced and…
Punarnava And Pigeon Peas
Punarnava (Boerhavia diffusa) is a medicinal herb widely used in Ayurvedic and traditional medicine, valued for its powerful rejuvenative and healing properties. The name “Punarnava” translates to “reviver” or “one that renews,” reflecting its role in restoring health and vitality. Also called hogweed, it is known for its diuretic, anti-inflammatory, and antioxidant effects, commonly used…
Senkizhangu Poriyal (Beetroot Stirfry)
Beetroot Poriyal is a vibrant and nutritious South Indian side dish known for its earthy flavors and colorful appeal. Made from diced beetroot stir-fried with spices, it’s a quick and easy preparation typically enjoyed with rice or Indian bread. The beetroot is sautéed with mustard seeds, curry leaves, green chilies, and onions, allowing its natural…
Omam Vathal Kuzhambu (Carom Seeds In A Tamarind Gravy)
Carom seeds, also known as ajwain, are rich in medicinal and nutritive properties. They are packed with fiber, antioxidants, and essential minerals like calcium, iron, and potassium. Traditionally, ajwain is known to aid digestion, relieve gas, and reduce bloating. It contains thymol, which has antimicrobial and anti-inflammatory properties, making it effective for treating cold, cough,…
Kadhu Ki Sabzi (Red Pumpkin Vegetable)
Rajasthani Pumpkin Vegetable, or Kaddu ki Sabzi, is a flavorful dish from Rajasthan that celebrates the humble pumpkin with bold spices and tangy flavors. In this classic preparation, pumpkin is cooked to perfection with a medley of spices such as cumin, mustard seeds, turmeric, and red chili powder, infusing the dish with warmth and earthiness.The…
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