A few years ago, organic raw papaya was not available in the market. In many parts of the country, this vegetable is used to make several kinds of dishes. I too love dishes containing raw papaya. But I was always a little nervous to use raw papaya in a salad. Mainly of account of the…
Tag: #gluten-free
Ellu Sadam (Sesame Rice, Til Rice)
Sesame is one of the richest sources of calcium in the world. Many people believe that dairy milk and it by-products give them calcium. But experts have told me that dairy milk actually draws calcium from the bones! Till about 2 generations ago, there was always a stock of sesame ladoos (balls of sesame seeds…
Vegan Shammi Kebab
Ever been to those cocktail parties where you are a vegetarian and all the snacks being served are non-vegetarian? Or, worse still, you are a vegan and the only vegetarian snack is paneer (cottage cheese)? I have! And left after registering my presence. Because I was so hungry that all I could think of was…
Thakkali Morkootan (Tomato Kadhi, Tomato Curry)
My Mum was a fabulous cook. Unfortunately, she had an unexpected and untimely death. So, many of her recipes were not recorded. About 25 years after she passed away, I had this incredible craving for her tomato kadhi. But did not know the recipe. So, I asked my father (he was still living then), but…
Katharikkai Chutney (Baingan, Eggplant Chutney)
As a child, I used to hate eggplant. Any meal which featured this vegetable was depressing. As I grew older and set up my own home, I used to stoically buy this vegetable once a week, feeling that I had done my duty. It is only after I turned vegan that I really began enjoying…
Akuri
I have received some requests for tofu akuri. Here goes. This is actually a Parsi dish made with eggs. But the tofu version tastes really good. Ingredients 1 packet firm tofu, drained and crumbled 1 onion, chopped fine 1-2 garlic cloves, chopped fine A small piece ginger, chopped fine 1-2 green chillies, chopped fine 4…
Cucumber Tomato Raita
Salads, in the conventional sense, hardly feature on the table in India. Some regions, like Maharashtra, are exceptions. But on occasions when a salad is made, it is invariably a few pieces of sliced cucumber, tomato and onion. With a whole green chilli thrown in. But this is changing slowly with the adoption of the…
Masala Tori (Spiced Ridge Gourd)
I don’t know what tori (or turai) is called in English. A google search throws up ridge gourd. But this gourd is not ridged. It has a dark green, smooth exterior. It obviously belongs to the same family as ridge gourd. For the sake of convenience, I am referring to it as ridge gourd. I…
Oothappam (Rice Pancake)
I posted about various types of dosas yesterday. A variation of the dosa is oothappam, a thick rice pancake. In most South Indian households, there is always a stock of idli/dosa batter available. When this batter turns a little sour, it is time to make an oothappam. I, however, do not leave it to providence….
Pesarattu (Whole Green Gram Crepe)
Dosa, though originating from South India, has become a kind of a national dish now. In South India, there are myriad versions of the basic rice and split black gram dosa. I have already posted a few in my blog. Several more will follow. Last year, I did some research into the breakfast dishes from…
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