I can eat potatoes in any form. I find the vegetable incredibly tasty. And it is so versatile that there are hundreds of recipes using this humble tuber. Unfortunately, I was denied the pleasures of potato when I turned diabetic several years ago. So, it was sparingly made – perhaps once every two months. And…
Tag: #guilt-free
Medu Vada (Split Black Lentil Medallions)
Medu vada is my all time favourite snack. Not only mine, also most South Indians. All we need is an excuse to make this snack. It is so tasty that it has been adopted all over the country. It is a deep-fried snack, but can also be made with no oil at all. The oil-free…
Sprout Salad
Sprouts (moth, mulai) is often used to make a salad in India. Theses sprouts are easily available in the market in Delhi/NCR. I used to buy them regularly. In recent times, however, I make my own sprouts at home. For two reasons – because I am not sure of the quality of the store bought…
Neer Dosai (“Water” Crepe)
Neer dosai is a very well known breakfast dish from the Udipi/Mangalore regions of Karnataka. It is very easy to make and is indeed delicious. As it does not contain split black gram, it becomes a really quick and light breakfast. The ingredients used are easily available in most homes around the globe. I first…
Oats Dosa (Oats Crepe)
There are always changing fashions in food too. Advertising tends to fuel these fashions. For example, Indian cuisine never had a cereal called oats. It was invariably rice, wheat and millets. Then came along brands such as Quaker Oats. They promoted themselves as ‘healthy’ cereals. And changed perceptions of what should be served for breakfast,…
Vendakkai Pachadi (Okra And Yogurt, Bhendi Raita)
I relish any yogurt based dish – be it morkootan/morkuzhambu/kadhi, pachadi/raita or just plain curd and rice. One of my greatest hesitations of going vegan was that I will not be able to relish my favourite curd rice, a staple with lunch/dinner. When I first tried the vegan yogurt, it tasted different but not bad….
Paruppu Keerai (Spinach And Lentils)
My post today is about another green, the humble spinach. There are several exciting recipes with this green. One of my favourites is the very simple spinach and lentils. This tastes so delightful whether combined with steamed rice or Indian breads. And it is very easy and quick to prepare. I am not sure about…
Vine Spinach And Chickpea Curry
I am generally fond of greens. But one of the greens that I did not like was vine spinach (poi saag, pasalai keerai) as it always tasted raw. My cousin, Vanaja Raghuram, sent me a recipe to cook this green with chickpea. I tried out the recipe and it turned out really well. Since then,…
Payaru Mezhukuperati (Long Beans Stir Fry)
Several different types of vegetables can be used to make mezhukuprati. I have explained the meaning of this term in my post on raw banana and elephant yam mezhukuperati. These stir fry dishes are indeed tasty and pair well with rasam or morkootan (yogurt and coconut curry). This dish is very bland, unusual for Indian…
Punjabi Kadhi (Onion Fritters In A Yogurt Based Gravy)
I love the Punjabi kadhi. The gravy has a creamy texture. And the deep-fried fritters that are added to the gravy makes a delicacy when served with rice. I was very concerned when I adopted a WFPB diet some years ago – wondering how I was ever going to taste this kadhi again. I need…
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