WFPB Raw Banana Chips are a healthier, oil-free twist on the traditional snack, perfect for those following a whole-food, plant-based lifestyle. Made from unripe green bananas, these chips are thinly sliced and baked or air-fried until perfectly crispy without the need for oil. Lightly seasoned with natural spices like turmeric, black pepper, or smoked paprika,…
Category: Recipes
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,…
Patra Or Tev Dosa (Colocasia Leaves Crepe)
Colocasia Leaves Dosa, also known as Patra Dosa, is a unique variation of dosa made using colocasia (taro) leaves. This dish combines the health benefits of these nutritious, iron-rich leaves with the classic dosa batter. The batter typically includes rice and urad dal (split black gram), fermented overnight for a tangy flavor.In this recipe, colocasia…
Sigapu Mochai Sundal (Kidney Beans Snack)
Kidney Beans Sundal is a nutritious and flavorful South Indian dish, typically enjoyed as a snack or side dish during festivals or as part of a healthy meal. It is made by tempering cooked kidney beans with mustard seeds, curry leaves, and a medley of spices such as asafoetida, dried red chilies, and fresh grated…
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…
Mochai Kottai Sundal (Lima Beans Snack)
Mochai Kottai Sundal is a delightful South Indian dish made with field beans (mochai kottai), perfect for festive occasions or as a healthy snack. This dish combines protein-rich mochai beans with a blend of aromatic spices, making it both nutritious and delicious. The beans are soaked, boiled until tender, and then sautéed with a tempering…
Kalathu Podi (Powdered Lentils)
Kalathu Podi (also called Parupu Podi) is nothing but a variety of lentils roasted and ground to a powder. Many regions in India have a culture of mixing these powders with steaming hot rice and adding a dollop of ghee or oil. Just make a ball of this and pop it into your mouth to…
Kala Vatanyachi Usal (Black Peas Curry)
Kala Vatanyachi Usal is a traditional Maharashtrian dish made with black peas (Kala Vatana) cooked in a spiced coconut gravy. It is a staple in coastal Maharashtra, often enjoyed with bhakri (a type of flatbread) or rice. The dish combines the earthy flavor of black peas with a fragrant mix of spices like turmeric, goda…
Tippili Rasam
Tippili Rasam is a traditional South Indian soup known for its warming and medicinal properties. Made with long pepper (Piper longum), known as “Tippili ” in Tamil, this rasam is cherished for its ability to soothe the throat and aid digestion. The long pepper, which has a spicier and more complex flavor compared to black…
Raw Plantain And Chinese Potato Curry
For the life of me, I do not know why the vegetable is called Chinese potato. I am fairly sure that the Chinese do not consume it. As also raw plantain. But both these are abundantly available in Kerala, a tiny state in the Southern tip of India. The high amount of potassium found in…
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