I have parupu vadai (dal vada) quite often with my cup of spice tea in the evenings. It is one of the first things I experimented with when I bought my air fryer. And was thrilled with the end result of converting a traditionally deep fried dish to one with zero oil – and no…
Tag: #gluten-free
Ellu Aval (Beaten Rice And Sesame)
Poha (Beaten Rice, Aval) is a popular preparation all over India. Each region/state of the country has several different recipes. Unfortunately, a vast majority use the white poha which contains little or no fibre. I prefer to use the red rice poha which is loaded with fibre. Hari invariably makes a mixed vegetable poha with…
Capsicum & Potatoes
I must make a confession. I am a hoarder of cookbooks. I have books that I have bought, been presented to me – all over several decades. There are some very traditional recipes that are almost lost – my cousin has done me yeoman service by photocopying these recipes in books. So, I have several…
Stuffed Jalapenos
Jalapenos are quite popular in several states of the country, mainly as a fritter or pickle. But it is also used for chutneys and several other dishes. The relatively mild spice quotient makes it a ideal ingredient for these dishes. I often buy it either to pickle or make the fritters. Recently, my friend Shubha…
Pacha Manga Chammanthi (Raw Mango Chutney/Dip)
I love mangoes in any form – ripe, raw or pickled. And the supply is fairly constant throughout the year – ripe mangoes in summer and raw throughout the year except probably November and December. Raw mangoes are pretty versatile and can be cooked/prepared in several ways – all of them delicious. My favourite is…
Aloo Kurkure (Potato Snack)
Though I have lived in Haryana for over 15 years now, I do not know much about the local cuisine. I was bemoaning this fact recently and decided to correct this situation. However, my Haryanvi friends warned me that most local cuisine contained milk and/or ghee and that it will be difficult to ‘veganise’ these…
Elavan Kootu (Ash Gourd Curry)
Kootu (a wet curry) is almost a staple in most South Indian homes. It is invariably bland and there are several types of kootu. Often paired with a sambar (or any other spicy curry that is mixed with rice), kootu is the perfect counterbalance to a spicy curry. There are several ways of preparing kootu…
Mullangi Chutney (Radish Dip)
Chutneys are a regular feature in my home. We make a chutney about 3-4 times a week. That’s because I like a cooked breakfast rather than one from a packet. Therefore, it is invariably a dosa, idli, utthapam, pesarattu… These pair well with chutneys. The classic in chutneys is the popular coconut chutney. But I…
Varagu Idli (Kodo Millet Dumplings)
Idlis are really healthy. I read somewhere that doctors are recommending this dish for heart patients. I normally make idli using brown rice. The milllet version is even healthier. Given that it is fermented, it is easy on the digestive system and good for the gut. I was a little worried that the idlis may…
Varagu Dosai (Kodo Millet Crepe)
I often have millets as part of my diet. My personal favourite is kodo millet, but I love all the other millets too. One of the things that I really miss, after adopting a WFPB diet, is rava (semolina) dosa (crepe). I have tried several substitutes for rava, but it is not quite the same…
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