Pigeon peas and spinach, commonly prepared as Palakura Pappu in Andhra Pradesh and Telangana, is a beloved dish known for its nutritional value and comforting taste. This dish combines protein-rich pigeon peas (toor dal) with iron-packed spinach (palakura), creating a balanced meal that is both wholesome and delicious. The tempering of mustard seeds, cumin, garlic,…
Tag: #gluten-free
Delicious Dal Maharani: A Creamy Lentil Delight
Dal Maharani is a rich and creamy North Indian lentil dish, often mistaken as a Hyderabadi specialty due to its popularity in restaurants across India, including Hyderabad. Originating from Punjabi cuisine, it is made with whole black gram (urad dal), red kidney beans (rajma), and sometimes chana dal, slow-cooked with aromatic spices, butter, and cream…
How to Cook Turkey Berries: Traditional Recipes
Turkey berries (Solanum torvum) grow in clusters on a shrubby plant, thriving in tropical and subtropical regions. The plant produces small green berries that have a slightly bitter taste, which can be reduced by soaking them in salt water, crushing them lightly to remove seeds, or cooking them in a tamarind-based gravy, where the sourness…
Vibrant Snow Peas Salad Recipe for Fresh Flavors
I found fresh, vibrant snow peas at the Sunday organic farmers’ market and immediately knew I had to make a salad. Searching for inspiration, I came across the perfect recipe on Greenevi.com—a refreshing mix of crisp snow peas, cool cucumber, and peppery rocket, garnished with crunchy almonds and drizzled with a light, tangy dressing. Not…
Tamil New Year & Neem Flowers: Traditions and Uses
Dried neem flowers are a cherished ingredient in Tamil cuisine, valued for their medicinal benefits and subtle bitterness. Rich in antioxidants and antimicrobial properties, they aid digestion, detoxify the body, and help regulate blood sugar levels. In Tamil households, these flowers are often roasted in ghee and added to dishes like neem flower rasam, a…
Health Benefits of Jackfruit: A Superfood for Malayalis
Jackfruit holds a special place in the hearts of Malayalis, deeply intertwined with their culture, cuisine, and traditions. This massive fruit, often called the “poor man’s fruit,” has been a staple in Kerala households for generations, providing nourishment in various forms. Packed with fiber, vitamins, and antioxidants, jackfruit offers numerous health benefits, including improved digestion,…
Delicious WFPB Kidney Bean Salad Recipe
A whole food, plant-based (WFPB) kidney bean salad is a flavorful and nutrient-dense dish that perfectly aligns with a healthy lifestyle. Made with boiled kidney beans, diced cucumbers, tomatoes, red onions, and bell peppers, it offers a refreshing mix of textures and flavors. Fresh herbs like cilantro or parsley enhance its taste, while a simple…
Healthy Barley Idli: A Nutritious Twist on Tradition
India’s diverse culinary heritage is enriched by regional specialties, and South India’s idli and dosa are among its most iconic contributions. Over time, these traditional dishes have evolved into fascinating variations, blending health benefits with taste. One such innovation is barley idli, a nutritious twist on the classic. Barley, known for its high fiber, essential…
Karonda Pickle
Karonda (Carissa carandas), also known as Bengal Currant, Christ’s Thorn, or Carandas Plum, is a spiky, evergreen shrub native to India but also found in Malaysia, South Africa, and other parts of Asia. Widely used in Rajasthan and other regions, it is primarily known for its role in pickles, though it can be used in…
How to Make Authentic Vadukapuli Naranga Achar
Vadukapuli Naranga, also known as wild lemon or Kondattam Naranga, is a large, thick-skinned citrus fruit commonly used in Kerala cuisine, especially for making traditional pickles served during feasts (sadyas). Unlike regular lemons, it has a strong citrus aroma, high acidity, and a slightly bitter taste, making it ideal for pickling rather than juicing. The…
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