Many Indian snacks need a green chutney as an accompaniment, especially in West and North India. The preferred accompaniment is South India is coconut chutney. However, this coriander chutney is popular all over the country. Given that coriander is abundantly available in India, it is made quite often. A wonderful tasting chutney, it is also…
Tag: #gluten-free
Masala Kalmi Saag (Masala Water Spinach)
Water spinach (kalmi saag in Hindi, vallal keerai in Tamil) belongs to the morning glory family. It grows abundantly in tropical and semi-tropical regions. I used to have a lot of this when I grew up in Singapore. It is called kangkong in Singapore and Malaysia. I was delighted to find this green in the…
Kathal Masala (Tender Jackfruit Curry)
There are several varieties of jackfruit in India. I know only two – idi chakka (tender jackfruit, kathal) and kada chakka (breadfruit). And there are several different patterns of consumption. For example, North Indians only have the tender jackfruit. In Kerala and Tamizhnadu (perhaps in some other states too), breadfurit, tender jackfruit and the ripe…
Morappam
Morappam is a very popular evening snack in Kerala. A close cousin of morappam is kuzhi paniyaram from Tamizhnadu. Both are very similar. In my young days, this was made quite often in my home. However, it does require a special vessel (appa karol) to prepare this. Traditionally, this is a deep fried snack. In…
Sprout Salad
Sprouts (moth, mulai) is often used to make a salad in India. Theses sprouts are easily available in the market in Delhi/NCR. I used to buy them regularly. In recent times, however, I make my own sprouts at home. For two reasons – because I am not sure of the quality of the store bought…
Neer Dosai (“Water” Crepe)
Neer dosai is a very well known breakfast dish from the Udipi/Mangalore regions of Karnataka. It is very easy to make and is indeed delicious. As it does not contain split black gram, it becomes a really quick and light breakfast. The ingredients used are easily available in most homes around the globe. I first…
Oats Dosa (Oats Crepe)
There are always changing fashions in food too. Advertising tends to fuel these fashions. For example, Indian cuisine never had a cereal called oats. It was invariably rice, wheat and millets. Then came along brands such as Quaker Oats. They promoted themselves as ‘healthy’ cereals. And changed perceptions of what should be served for breakfast,…
Vendakkai Pachadi (Okra And Yogurt, Bhendi Raita)
I relish any yogurt based dish – be it morkootan/morkuzhambu/kadhi, pachadi/raita or just plain curd and rice. One of my greatest hesitations of going vegan was that I will not be able to relish my favourite curd rice, a staple with lunch/dinner. When I first tried the vegan yogurt, it tasted different but not bad….
Paruppu Keerai (Spinach And Lentils)
My post today is about another green, the humble spinach. There are several exciting recipes with this green. One of my favourites is the very simple spinach and lentils. This tastes so delightful whether combined with steamed rice or Indian breads. And it is very easy and quick to prepare. I am not sure about…
Vine Spinach And Chickpea Curry
I am generally fond of greens. But one of the greens that I did not like was vine spinach (poi saag, pasalai keerai) as it always tasted raw. My cousin, Vanaja Raghuram, sent me a recipe to cook this green with chickpea. I tried out the recipe and it turned out really well. Since then,…
wholefoodplantbased 