Vegetable Tikka

I recently saw a post on vegetable tikka in a food blog that I follow, though not WFPB. And had an irresistible urge to have it. So, I asked Hari if he could prepare a WFPB version of it. He told me that he did not have the proper skewers to prepare it – but…

Curry Leaf Chutney/Dip

Curry leaves are probably one of the healthiest greens on the planet. They have numerous health benefits – too many to enumerate. References to this wonder green can be found in ancient Tamizh texts, as early as the 4th. century AD. It is widely used in Indian cooking, especially South India. However, this superfood is…

Green Pumpkin Chutney

I have been subscribing to a vegetable basket directly from an organic farmer for several years now. The arrangement is that the farmer will deliver 10 kgs. of whatever vegetable grown on his farm. The arrangement works out well since I am assured of seasonal and local produce regularly. There is only one drawback –…

Pacha Mathan Pachadi (Green Pumpkin Curry)

I get loads of green pumpkin right through the year. In fact, it is a little difficult to find the yellow variety easily in North India (though freely available in non-organic outlets). Many of the dishes that I love uses the yellow variety – namely sambar, olan. I normally use the green variety to make…

‘Vella’ Aval (Sweet Beaten Rice)

Janmashtami was on August 11th. this year. This is a major festival celebrating the birth of Lord Krishna, one of the major Indian Gods. It is believed that Sudama, a childhood friend of Krishna, lived in abject poverty. His wife urged him to seek financial help from Krishna, who was then king of Dwaraka. But…

Bhendi Do Pyaza (Okra And Onion)

It seems to me that India is going through a food revolution. People are experimenting with food and tastes. I belong to a food group from the very tiny region called Palakkad. Many of the recipes posted here are from various other parts of the country, not necessarily Palakkad. There are lots of international recipes…

Proso Millet Upma

Upma is a typically South Indian dish, normally served at breakfast. But it can be had at lunch or dinner too. Or even as a quick snack. It is the go-to option when unexpected guests drop in. Upma is comfort food for many South Indians. The classic upma uses semolina (ravai, suji) as the main…

Sesame Soba Noodles

I have been out of stock of noodles for some months now. I was therefore really delighted to visit the shop a couple of weeks ago and pick up my stock. I wanted to try something different with the soba noodles, but the challenge was that many ingredients arHoe not readily available. I therefore decided…

Mixed Dal

I am a great fan of Indian dals. They taste fabulous and go well with both rice and Indian breads. While the South Indian wet dishes like sambar can also be had with rice, the combination with breads isn’t that great. Though many people do pair these with breads too. But I prefer the North…

Verum Arisi Dosai (Just Rice Dosa/Crepe)

There are several types of crepes in South India. Indeed, most states in India have at least one kind of dosa. But South India excels with it’s many varieties. This one that I am posting is very simple and delicious. It uses no lentils, only rice (hence, the name). Hari never makes this crepe, even…