Onam, one of Kerala’s grandest festivals, falls on September 5 in 2025 and is celebrated with a lavish feast where payasam, a traditional pudding, is indispensable—often with more than one variety served. I usually prepare ripe jackfruit payasam, though its availability is uncertain during the monsoon, since jackfruits need hot weather to ripen. At such…
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Authentic WFPB Thalipeeth: A Healthy Maharashtrian Delight
Thalipeeth, a beloved Maharashtrian flatbread, can be made fully Whole-Food Plant-Based (WFPB) without losing its traditional charm. The base is bhajani, a multigrain flour mix usually containing roasted sorghum (jowar), pearl millet (bajra), rice, wheat, and lentils like chana dal and urad dal. For a WFPB version, the flours are simply combined without oil or…
Fresh Ginger Inji Pachadi Recipe for Festivals
Inji pachadi, a traditional South Indian dish often prepared during festivals like Onam, is a refreshing whole-food, plant-based (WFPB) side made with freshly ground ginger, coconut, green chilies, and tempered mustard seeds, with a touch of tamarind for natural tanginess. Prepared without oil in a WFPB adaptation, it retains its light, wholesome character while enhancing…
How to Make Aravana Payasam: Rituals and Ingredients
Aravana payasam is a sacred sweet offering prepared at the famed Sabarimala temple in Kerala, dedicated to Lord Ayyappa. This thick, rich payasam is made with jaggery, rice, and generous amounts of ghee, symbolizing abundance and devotion, and is distributed as prasadam to devotees who complete the rigorous 41-day vratham (austerity and fasting) before undertaking…
Mochar Ghonto: Traditional Bengali Banana Blossom Curry
Mochar Ghonto is a quintessential Bengali vegetarian delicacy made with mocha—the banana blossom—slow-cooked with potatoes, grated coconut, and an aromatic medley of spices. In many Bengali homes, especially during festive vegetarian days or when guests prefer a no-onion, no-garlic spread, this dish holds a place of pride. Preparing mochaa is a labor of love: the…
Versatile Eggplant Recipe with Nutritional Perks
“Ennai” means oil in Tamil, and “kathrikkai” means eggplant — hardly the most appetising name for one of the tastiest dishes I’ve ever eaten. Eggplant, like the universally beloved potato, is a remarkably versatile vegetable, lending itself to innumerable dishes across the globe. Yet, unlike potatoes, eggplants evoke sharply divided opinions — people either relish…
Nutrient-Dense Button Mushroom Soup
Mushroom soup, especially when made with tender white button mushrooms, is a creamy, earthy delight with a soft beige hue and a velvety, spoon-coating consistency. The finely blended mushrooms give it a smooth yet slightly textured mouthfeel, making each sip both comforting and satisfying. Button mushrooms, though mild in flavour, are rich in B vitamins,…
Wholesome Sweet Potato Salad with Tangy Dressing
Sweet potato salad is a wholesome, nourishing dish that’s as satisfying as it is nutritious. Rich in complex carbohydrates, fiber, and beta-carotene, sweet potatoes support digestive health and boost immunity. This salad offers a delightful mouthfeel with creamy chunks of roasted or steamed sweet potato, paired with crunchy vegetables and zesty dressings. It’s naturally sweet,…
Healthy WFPB Raw Banana Roast Recipe
The super-tasty raw banana roast. Avery versatile dish that pairs well with several dishes. And raises the dish several notches.
Traditional Pineapple Payasam Recipe for Festive Occasions
Pineapple payasam made with cooked fruits is a glowing example of how tradition and whole-food plant-based values can beautifully align. In the WFPB world, opinions differ—some discourage mixing fruits with cooked foods, citing digestive concerns, while others support the use of cooked fruits, especially when they are seasonal, ripe, and rich in antioxidants. Cooking ripe…
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