Indian gooseberry (amla) kadhi is a refreshing, seasonal variation of the traditional kadhi, prepared in a whole-food, plant-based (WFPB) way without oil, dairy, or refined ingredients. Originating in regions where amla grows abundantly—especially parts of North and Central India—this kadhi evolved as a cooling yet immunity-boosting dish, valued in traditional home cooking. In WFPB amla…
Tag: #gluten-free
Nourishing Rajasthani Kadhi: Dairy-Free and Delicious
Rajasthani kadhi, when prepared in a whole-food, plant-based (WFPB) style, reimagines a classic desert dish while honouring its roots in Rajasthan’s resourceful cooking traditions. Historically made with yogurt and besan in regions where fresh vegetables were scarce, its WFPB version replaces dairy with blended curd alternatives such as homemade cashew yogurt or unsweetened soy yogurt,…
Festive WFPB Zarda Rice Recipe for Celebrations
WFPB zarda rice is a wholesome, plant-based adaptation of the traditional Mughal-era sweet dish that originated in the royal kitchens, where saffron, ghee, and sugar once defined its richness. Over time, the recipe spread through South Asia, becoming a festive highlight in weddings and religious celebrations, symbolizing joy and prosperity. The whole-food, plant-based version reimagines…
Misal Pav: A Nutritional Powerhouse from Maharashtra
Misal pav is one of Maharashtra’s most iconic street foods, celebrated for its fiery flavor, cultural symbolism, and hearty nutrition. Traditionally, misal refers to a spicy sprouted legume curry, most often made with moth beans, served with crunchy farsan (a fried snack mix), raw onions, lemon, and fresh coriander, and eaten alongside pav, the soft…
Delicious Sawchiar Recipe: A Mizo Comfort Food
Sawchiar, a traditional rice-based dish from Mizoram, is a wholesome and comforting preparation that combines rice with seasonal vegetables, pulses, and local herbs, making it both nutritious and filling. Rich in carbohydrates for energy, fiber for digestion, plant-based proteins from legumes, and vitamins from vegetables, it offers balanced nourishment while remaining light on the stomach….
Discover Sweet Bengal Gram Sundal: A Festive Delight
Sundals are a hallmark of South Indian Navratri celebrations — light, wholesome snacks made from steamed or boiled legumes such as chickpeas, black-eyed peas, green gram, horse gram, or peanuts, lightly tossed with coconut, curry leaves, mustard seeds, and a hint of lemon or grated raw mango. Because they rely mainly on lentils and pulses,…
Bengali Dry Fruits Payesh: A Plant-Based Festive Delight
Bengali dry fruits payesh, a festive rice pudding cherished across West Bengal, is an indulgent yet comforting dessert traditionally prepared to celebrate birthdays, religious occasions, weddings, and harvest festivals like Poila Baisakh or Durga Puja, where it is offered as bhog (sacred food) before being served to guests; its preparation begins by simmering short-grain fragrant…
Plant-Based Vegan Meatballs: Eco-Friendly Protein Source
Vegan meatballs are plant-based versions of the traditional meatball, made from ingredients like lentils, beans, chickpeas, tofu, quinoa, oats, or mushrooms blended with herbs and spices. They offer a rich source of plant protein, dietary fibre, iron, folate, and magnesium while being naturally cholesterol-free and lower in saturated fat than meat-based options. Their high fibre…
How to Make Homemade Dijon Mustard: A Step-by-Step Guide
Dijon mustard is a smooth, tangy mustard from Dijon in France’s Burgundy region, prized for its pale yellow colour, creamy texture, and clean, sharp heat derived from brown or black mustard seeds mixed with verjuice, wine, or vinegar. Celebrated for its balance of pungency and elegance, it became popular worldwide as a versatile flavour enhancer…
How to Make Fluffy Khaman Dhokla in Minutes
Khaman dhokla is a light, spongy, savory steamed cake made from gram flour, originating from the western Indian state of Gujarat. Known for its bright yellow color, fluffy texture, and balanced tangy-sweet-spicy flavors, it is tempered with mustard seeds, green chilies, and curry leaves for extra aroma and taste. Traditionally, the batter is fermented overnight,…
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