The body, in this harsh and hot weather, craves something chilled. Salads are good, but difficult to consume given that there is a definite loss of appetite. So I decided to experiment with cold soups, with inspiration from bloggers. Each such exercise has been an unqualified success. Frankly, this is the first time I’m trying…
Tag: #gluten-free
Bengali Rice Payesh (Rice Dessert)
Kheer/Payesh/Payasam is so typically Indian. Other cultures may have these, but I am not sure. In my young days, payasam was prepared on special occasions like festivals, birthdays, special occasions, etc. The idea of a cake or any other sweet dish was unheard of. I remember all my birthdays till I was 16 (I left…
Idli Upuma
Idli is one of the commonest breakfasts in South India. I would not be wrong to say that it has grown into a national dish. These steamed dumplings of lentils and rice/millets are also fermented, making idlis a very healthy dish. Once the hard work of grinding is done, it becomes a cakewalk to make…
Katharikka Pachadi (Eggplant Curry)
I have mentioned on several occasions that I love eggplant. It is such a versatile vegetable that literally hundreds of dishes are possible. Eggplant has a taste of its own. But it readily absorbs the taste of all the masalas that are added to the dish. This is fascinating since it becomes easy to create…
Water Spinach Stir Fry
I think water spinach is called vallal in Thamizh, though I may be wrong. I have grown up eating this very tasty green that is plentifully available all over South East Asia. Normally called kang kong (or variations of this name) in the entire region. In years of yore, this green was only available in…
Chow Chow And Elavan Kootu (Chayote Squash And Ash Gourd Stew)
Kootu (the nearest equivalent in English is stew) is typical of Thamizhnadu and Kerala. They are very mildly spiced preparations that are usually served with steamed rice. Since they are mild, I prefer them with rather spicy wet preparations that can be mixed with rice (kootans). The beauty of kootu is that one can use…
Snake Gourd Chutney
I keep experimenting with chutneys as they are very simple to make. Fresh coconut is a magic ingredient which makes any chutney taste great. I have experimented with several vegetables and they have all turned out well. But using snake gourd is off the beaten track even by my standards. It is on a whim…
Kheema (Minced Tofu)
Kheema, in the Indian context, refers to minced meat. I stumbled upon this recipe in a rather strange way. Tempeh has become some sort of a rage in India. I have heard of it, but did not really know much about it. Many friends, however, were raving about it. When I was in an organic…
Shukto (Bengali Mixed Vegetable Curry)
I never thought that I would learn to like and enjoy Bengali cuisine – and yet, I did. When I was first introduced to Bengali food by a friend, I ate it out of politeness. My friend is a generous soul and kept on inviting me and our common circle of friends for meals –…
Avakkai (Mango) Pickle
Avakkai pickles originate from Andhra Pradeesh/Telengana of South India. These pickles are iconic and consumed widely all over South India. They are hot and spicy, but taste wonderful. I am a great fan of avakkai but have stopped consuming it as the pickle literally floats in oil. It has been my earnest desire to develop…
wholefoodplantbased 