Purple Cabbage Salad

Humans are creatures of habit, I am convinced. Especially when it comes to food. We all crave something new – but the craving lasts only till it is satisfied. We invariably revert to comfort (often dishes that we have grown up with). So it is for me too. Whenever I visit the market to buy…

Peanut Vada (Medallions)

My biggest challenge, being WFPB, is to develop tea-time snacks. I do have a repertoire of them. Unfortunately, I get quickly bored with them too. Not a very happy situation. I am therefore constantly on the look-out for recipes that can be modified to suit WFPB principles. In my search, I came across this very…

Another Koshimbir (Salad)

Hari and I have been largely in stay-at-home mode since March 20th. The rather compulsory quarantine is necessary, but does tend to take it’s toll. To overcome the blues, both of us spend about an hour every day, planning the menu for the following day. That means that I will have to discover/concoct new recipes…

Pasta & Vegetable Salad

My journey with salads continues. I have often had pasta salads at buffets in restaurants. Some were indifferent while others were good. But I had never tried one at home. I decided to change that status last week. Unfortunately, I am not such a great pasta fan – and therefore do not stock many varieties…

Barwan Lal Mirch Achar (Red Jalapeno Pickle)

After I turned WFPB, one of the things that I most missed was my pickles. Most Indian pickles use a generous amount of oil as a preservative. One of the few oil-free pickles is made from lemon. I therefore was eating only lemon pickles for some years – till I got really sick of them….

Nei Appam

Kartik Purnima, the preceding and succeeding days are celebrated as Karthigai Deepam by South Indians. A version of Raksha Bandhan. Sisters light diyas (much akin to Diwali) for the well-being of their brothers. Goodies include ladoos made of puffed rice, adai (dal crepes) with a generous dose of black pepper and the very delicious ‘nei…

Mushroom & Baby Corn Salad

I am posting an overload of salad recipes. I am really enjoying creating these salads. Each one tastes better than the other. And all of them are very simple to prepare. One of the biggest challenges in WFPB salads is the creation of the dressing. In the salads that I have been experimenting with, the…

Bombay Chutney

Chutneys are a very common feature in South Indian households. They are prepared at least three to four times a week, if not more. There are therefore hundreds of chutney varieties. While the taste varies somewhat, the concept is very similar. For example, if one is doing a vegetable chutney, then the method is to…

Walnut & Cherry Tomato Salad

I had developed a set of about a dozen salad recipes some years ago. These were the only salads that were served on the dining table. After years of consuming the same salads, I got really bored with them. A couple of weeks ago, I embarked on a project to concoct a few other salad…

Aval Vadai (Beaten Rice Medallions)

Poha (aval, beaten rice) is an extremely versatile cereal. I use it to make various breakfast dishes including upma in several variants (tamarind, lemon, sesame, plain, coconut…). I also use a handful of poha in several dosa varieties when no urad dal is added. It makes such dosas softer. And sweet dishes like kheer, halwa…