Frankly, I am not much of a soup person. But, once in a while, I have the urge to have a soup. Once, when I when I was running a temperature, I had the irresistible urge to have a soup. Nothing else. My doctor absolutely forbade it, saying I must have some carbohydrates. I came…
Tag: #gluten-free
Chickpea Flour Bread (Besan/Kadalai Mavu Bread)
The primary purpose of my blog is to help people overcome lifestyle diseases like diabetes, blood pressure and the like. One of my friends has celiac disease – even a micro-milligram of ingredients containing gluten triggers it off. Gluten has never been a big issue with me and I had not given gluten-free recipes much…
Tinda Masala (Spicy Apple Gourd Curry)
I have never been fond of tinda (apple gourd). Even with Hari‘s versatile cooking, I have not been able to overcome my dislike for this vegetable. Bias? Mental block? Perhaps. I have never seen this vegetable in Singapore or South India. Therefore, it was not part of my childhood food training. I was first introduced to…
Avarakkai Thoran (Broad Beans, Semphali Stir Fry)
Broad beans is a wonderful vegetable. Whenever I find it in the market, I invariably pick up about half a kilo. It can be prepared in several ways, but one of my favourites is the Kerala style thoran. You can use several other vegetables to prepare thoran too (cabbage, long beans, snake gourd, French beans…_)….
Mathanga Erissery (Green Pumpkin Curry)
Erissery (also called Elissery) is an essential part of any celebration in Kerala. It is difficult to imagine an Onam sadya without this very popular dish. It is not spicy, but has a distinct taste that is very pleasing to the palate. The most popular versions of this dish are with green pumpkin or a…
Manathakkali Keerai Thogayal (Black Nightshade Chutney/Dip)
In South India, there is a tradition of consuming black nightshade – both the greens as well as the berries. The berries are often sun-dried and used to temper a wonderful lentil based dish called Vathal Kuzhambu. Or deep-fried and consumed as a snack or an accompaniment in a meal. I, of course, air-fry them…
Vadu Manga (Tender Mango Pickle)
Vadu manga is a traditional South Indian pickle. It is easy to prepare and so, so tasty that I could live with it and vegan curd rice for ever. Traditional vadu manga pickle requires no oil whatsoever. However, I find the packaged product available on shop shelves always contain oil. I have been making this…
Olan (Ripe Pumpkin & Ash Gourd Curry)
I love olan. In the initial days after I had turned vegan, we used to have a monthly potluck consisting of only WFPB food. And there were prizes for the top 3 dishes, decided by popular vote. I was always tempted to make olan, but desisted. Mainly because olan has a very subtle taste. And…
Gobi Danthal
I had posted a write-up of this almost forgotten dish on Facebook a few days ago. It evoked a lot of interest and many requests for the recipe. But I must say that this dish requires patience as it involves collecting the stems of cauliflower over 2-3 weeks. I managed to get 4 medium sized…
Apple Payasam (Apple Kheer, Apple Sweet Pudding)
I don’t often prepare dishes that require cooked fruits as an ingredient. Mainly because my vegan doctor told me that it is not the healthiest way of eating fruits. However, I presume it is alright to cheat once in a while. I love this apple payasam so much that I decided to cheat a little…
wholefoodplantbased 