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…
Tag: #gluten-free
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…
Chettinad Kara Chutney (Spicy ‘Dip’ From Chettinad)
Chettinad cuisine is often spicy with any or all of chilli, onion, garlic and black pepper added generously. Though the cuisine is known for non-vegetarian dishes, there are several wonderful vegetarian dishes too. As winter approaches North India, my body craves spicier food that what I normally have. This chutney is spicy (you can adjust…
Grapefruit Salad
I have never been a grapefruit lover – until I discovered this wonderful salad. Not that I dislike grapefruit. It is a difficult fruit to clean – and the taste, after all the effort, is sour. But I have often been told that it is great for diabetics. And, therefore, virtuously have it every time…
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