Growing up in a traditional Indian vegetarian household, I was accustomed to a diverse array of vegetables, often consuming around 40 different varieties weekly. Despite this rich culinary exposure, I never encountered foxnuts during my childhood and youth. It was only in the past decade that I became aware of this unique food. Foxnuts, also…
Tag: #gluten-free
Nostalgic Deepavali Jelly Recipe
Jelly always brings nostalgic memories. This was one dish that was always made for Deepavali, the Festival of Lights. Normally, making of sweets and savouries began immediately after the end of Navrathri, about three weeks prior. About 3-4 of each were made in huge quantities. We are six siblings who were ever-hungry. My Dad too…
Jeera Rice (Cumin Rice)
Jeera rice, also known as cumin rice, is a staple in Indian cuisine celebrated for its simplicity and aromatic flavor. Traditionally, it involves tempering cumin seeds in ghee or oil, which are then mixed with cooked rice. While basmati rice is commonly used, other varieties like jeerakasala or kaima rice are also popular, especially in…
Manga Pesaral (Instant Mango Pickle)
Kalyana Manga Pesaral is a traditional raw mango relish that holds a special place in Malayali households, especially during weddings and festivals. This simple yet flavorful dish is made using finely chopped raw mangoes mixed with green chilies, shallots, and salt, sometimes enhanced with coconut oil for extra aroma. The tangy and slightly spicy taste…
Koorka Curry (Chinese Potato Curry)
Koorka Curry, also known as Chinese Potato Curry, is a delicious and aromatic South Indian dish made using Koorka—a small, earthy tuber popular in Kerala and Tamil Nadu. The preparation begins with thoroughly washing and boiling the koorka to soften its rough outer skin, which is then peeled off. The peeled tubers are diced and…
Amparan Tatak (A Rice Cake From Borneo)
WFPB (Whole Food Plant-Based) Amparan Tatak is a healthier, modern take on the traditional Bornean dessert. It retains the essence of the original treat while using whole, unprocessed ingredients to align with plant-based dietary principles. Instead of refined sugar, the recipe incorporates natural sweeteners like date paste or coconut nectar. Rice flour and fresh coconut…
Karachi Halwa
A WFPB (Whole-Food Plant-Based) version of Karachi Halwa is a healthier twist on the traditional sweet, made without refined sugar, oil, or ghee, and focuses on whole, plant-based ingredients. This version might use alternatives like dates or coconut sugar for sweetness and arrowroot or tapioca starch for the jelly-like texture. Coconut milk or almond milk…
Raw Banana Chips
WFPB Raw Banana Chips are a healthier, oil-free twist on the traditional snack, perfect for those following a whole-food, plant-based lifestyle. Made from unripe green bananas, these chips are thinly sliced and baked or air-fried until perfectly crispy without the need for oil. Lightly seasoned with natural spices like turmeric, black pepper, or smoked paprika,…
Omam Vathal Kuzhambu (Carom Seeds In A Tamarind Gravy)
Carom seeds, also known as ajwain, are rich in medicinal and nutritive properties. They are packed with fiber, antioxidants, and essential minerals like calcium, iron, and potassium. Traditionally, ajwain is known to aid digestion, relieve gas, and reduce bloating. It contains thymol, which has antimicrobial and anti-inflammatory properties, making it effective for treating cold, cough,…
Patra Or Tev Dosa (Colocasia Leaves Crepe)
Colocasia Leaves Dosa, also known as Patra Dosa, is a unique variation of dosa made using colocasia (taro) leaves. This dish combines the health benefits of these nutritious, iron-rich leaves with the classic dosa batter. The batter typically includes rice and urad dal (split black gram), fermented overnight for a tangy flavor.In this recipe, colocasia…
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