Frankly, I was not aware of makhana till I came to Delhi about 37 years ago. It is not an ingredient that is used in South Indian cuisine. I am a member of a FB group called ‘Recipes of Palakkad – A Vegetarian World’. I have been a member for several years and have not…
Tag: #gluten-free
Achari Tori (Sponge Gourd In Pickle Sauce)
Ridge gourd is a vegetable that I buy regularly. It’s cousin, sponge gourd, is not one of my favourites. But I am never sure if this vegetable is called ridge or sponge gourd as various sources use these terms interchangeably. I therefore rarely buy the smooth one (referred to as Tori/Turai in North India). After…
Moong (Mung Bean) Sprouts Salad
Sprouts are supposed to be super heathy. I therefore sprout several different kinds of lentils/legumes. My sprouts maker comes in very useful in doing this. Given the hot summers of India, the process is relatively quick. I can get sprouts in a couple of days. A sprout salad is on the table at least one…
Tofu Tikka Masala
I have never been fond of the traditional Paneer (Indian Cottage Cheese) Tikka Masala. The reasons are not far to seek. In my earlier avatar of being a vegetarian, I was invariably served one or two paneer dishes whenever I was invited to partake of lunch or dinner in any friend’s home. I had such…
Thakkali Gothsu (Tomato Dip)
Gothsu is a South Indian chutney used to pair with breakfast dishes such as dosa or idli. It can also pair with rice as an accompaniment. Or even Indian flat breads. Needless to say, gothsus are extremely tasty. The most well-known is the kathrikkai gothsu (eggplant dip). However, several vegetables can be used to make…
Green Lentil and Edamame Noodles
I am a great fan of noodles and have it regularly. In days of yore, I used to visit Chinese restaurants to savour noodles. Until I became aware that most noodles use maida (all purpose flour). So, I began checking with the cooks at Chinese restaurants. And never found one which served a WFPB noodle….
Bhendi (Okra) Fry
Odisha is a small state in the eastern part of India. It has rich cultural, religious and historical heritage. However, the cuisine is not much known outside the state. I have tried some recipes from this state and really love the dishes.On another note, most of the East Indian states use a spice mixture call…
Kala Chana Chaat (Black Chickpea Salad)
Chaats are basically street food. They normally contain a main ingredient with an assortment of vegetables and condiments – often spicy. There are numerous varieties of chaats available in India. No prizes for guessing that the main ingredient in this one is black chickpeas. It is very popular in many parts of the country. The…
Thai Vegetable Salad
I have begun to like my salads a lot these days. According to my vegan doctor, a salad should form half your plate for lunch and dinner. Rice or rotis should be a quarter and the remaining should can be cooked vegetables. If salads are playing such a big role in my meals, then they…
Nellikkai Arachu Kalakki (Indian Gooseberry Curry)
My post today is a very traditional dish from Palakkad district of Kerala, a Southern Indian state. This dish is so simple that many of you would wonder why I even bothered to post it. For me, this dish transports me to seventh heaven. It’s simplicity is deceptive. An ideal summer dish, packed with all…
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