I had heard about foxnuts, but never paid serious attention. Until a participant brought over curried foxnut for a potluck at my home. It was the best tasting dish of all the dishes at the potluck. It is then that I resolved to try out this wonderful ingredient. So, I bought some foxnuts and tried…
Tag: #gluten-free
Chettinad Kara Kuzhambu (Tamarind Based Curry)
I have tried several times to describe the magic of kara kuzhambu (tamarind based curry) – but have never been successful. That’s because the taste of kuzhambu is really unique. It lifts the spirit up. It transports you to a different plane altogether. We made this simple kara kuzhambu (there are several of these) yesterday….
Chembu Elai Kuzhambu
I am aware that taro roots are used widely across the world. But I am not sure about the leaves. For the sake of convenience, I am going to call this taro leaves (arbi patta, chembu elai). This is used in India to make a number of dishes like fritters, rolls and curries. But there…
Palak ‘Paneer’
Palak is spinach in Hindi. And paneer is cottage cheese. Palak paneer is a very popular dish in the North Indian states. You will often find it on dinner tables when guests come for dinner. It is a very tasty dish, very mild and easy on the stomach. I have never been a fan of…
Sivappu Keerai Thandu Puli Kuzhambu (Red Amaranth Stem Curry)
Many people classify amaranth, especially the red amaranth, a super food. Amaranth is a fantastic vegetable – all its parts are edible, including roots, stems, leaves, flowers and seeds. The seeds are a good substitute for cereals. I had planted some red amaranth seeds in my garden about 45 days ago. I now have a…
Eggplant And Yard Long Beans Mezhuku Peratti (Stir Fry)
I often find that even the simplest recipes taste wonderful. As with this mezhuku peratti. Mezhuku means grease. Peratti means stir fry. As the name suggests, this is a very simple recipe using vegetables (any one of raw banana, yam, eggplant or jackfruit seeds) and oil. The only spice added is turmeric powder. And a…
Keerai Masiyal (Spinach Curry)
This recipe is so simple that even I can prepare it. It’s just spinach with some crunchy elements added in. It is one of the most popular dishes of Palakkad cuisine. I am sure it is also widely make in Thamizhnadu. There are several versions of this recipe. But the moment I use the term…
Vendakkai Puli Pachadi (Okra In Tamarind Sauce)
You cannot imagine how good this tastes, especially when paired with a mulakootal (a bland wet dish to be mixed with rice). Some years ago, I ran a cooking class on behalf of Sharan. On the menu was a spinach mulakootal and this puli pachadi. All attendees were floored. They swore that they had never…
Tirunelveli Sodhi (Stew)
Two of my favourite breakfast dishes are idiappam (stringhoppers) and aapam (crepe). That’s because I love the stew that they are served with. This vegetable stew, in common parlance in India, is ishtew. It is also called sodhi. It’s an astounding dish with vegetables and spices all in a base of coconut milk. I have…
Bhendi Do Pyaaza (Okra And Onion Curry)
Summers means okra time. A vegetable that I really love. I prepare okra in several different ways. Often, I make a Punjabi style okra with sliced onions and it tastes marvellous. Similarly, I often make okra in this do pyaaza style – consisting of okra and onions. But this dish tastes vastly different from the…
wholefoodplantbased 