Horsegram is widely used in Kerala. I was pleasantly surprised to discover that even in Uttarakhand, it is a popular dal. I have tried some recipes from Uttarakhand using horsegram – and they turned out delicious. This recipe, however, is a traditional dish from Kerala. It is difficult, if not impossible, to find horsegram with…
Tag: #gluten-free
Banana Blossom In Tamarind Gravy
Every part of the banana tree is consumed in India. The steam and blossoms are used to make various lip-smacking dishes. The leaves are used to serve food – eco-friendly. The used leaves are then fed to cows or goats. Raw banana is also used to make different kinds of dishes. Ripe bananas are, of…
Uppu Cheedai (Crunchy Savory Balls)
India has numerous deep-fried snacks. Being WFPB, many of us are denied the pleasure of such snacks. I have missed my murukku, ribbon pakoda, thattai… – since I sacrificed oil a decade ago. But the experiments to bake such snacks continued. Several attempts during the last decade, but not 100% successful. The mouth-feel was always…
Mixed Vegetable Curry
There are occasions when I like to have a flavoured rice – any of tomato, eggplant, sesame, coconut, tamarind, lemon… I often pair this with a mixed vegetable curry. That way, I of balance the carbs in the rice with loads of vegetables. It is a wonderful combination – and I am invariably in seventh…
Caesar Salad
I have heard of Caesar salad, but really did not know what it was – except that it is a salad! So, I decided to add to my knowledge. Whenever I check out a new recipe, my first task is to check the list of ingredients – whether I have the actual ingredients or suitable…
Vengaya Vatha Kuzhambu (Shallots In Tamarind Curry)
Vatha Kuzhambu refers to a group of dishes cooked in tamarind paste. The cuisine emanates from Thamizhnadu and Palakkad. There are, however, some differences. In Palakkad, sun-dried vegetables are used in this curry whereas Thamizhnadu uses fresh vegetables. However, there is no hard and fast rule about this.This dish is so integrated into the psyche…
Murungai Elai Chutney (Moringa Leaves Chutney)
I have a large moringa tree in my garden – and therefore have an inexhaustible supply of fresh leaves. I often use these greens in my smoothies. They taste wonderful. And there are several other recipes using moringa leaves. My favourite is murungai elai adai – a delicacy in Thamizhnadu and Kerala. The recipe is…
Office Salad
What an interesting name! I customised this recipe from the late Tarla Dalal’s website. Tarla Dalal was India’s most iconic and proliferous food writer. All her recipes were vegetarian, making it easier to customise so that they are WFPB compliant. She christened this ‘Office Salad’ as it was capable of being packed and carried to…
Kaddu Simla Mirch Sabzi (Pumpkin And Capsicum Curry)
Every evening, Hari and I sit down to discuss the menu for the following day, with my vast collection of music playing in the background. The conversation begins with the smoothie, breakfast and accompaniment (sambar, chutney, raita…) followed by the salad, wet dish and accompaniment. Hari prefers the tested and tried, especially South Indian. I…
Spanish Salad
It seems that I have travelled all over Europe in search of my salad recipes! I do post Indian salad recipes. But the recipes from various other countries are also very interesting and tasty. The only issue is that the ingredients may not always be available. I then have to find the closest substitute. In…
wholefoodplantbased 