Since the season for taro root leaves (I shall call it just leaves for the sake of brevity) is short, I thought I’d post this recipe on priority basis. But a word of warning on these leaves is called for. These leaves can cause irritation and rashes. One must therefore be very careful when using…
Tag: #guilt-free
Aval Payasam (Flattened Rice Dessert)
Today is the first day of the month of Aashad (in Hindi), Aadi (in Tamil) and Karkadagam (in Malayalam). It is also called the Ramayana month. This month is considered very auspicious and the start of the festive season. Many temple festivals are celebrated during this month. However, it is also observed as a month…
Chundakai Vathal Kuzhambu (Turkey Berry Curry)
Vathals are sun dried vegetables. Several vegetables are capable of being preserved in vathal form. These include raw mango, cluster beans, bitter gourd, black nightshade berries (manathakali), eggplant, onion… Generally, the vegetables are half cooked in brine and sun dried. The salt acts as a preservative and these dried vegetables can be stored for months…
Thengai Sadam (Coconut Rice)
This is a very popular dish in South Indian homes. If you have cooked rice and grated coconut on hand, this can be prepared in no time at all. It is often made on festive days. Or when one is feeling lazy to cook an elaborate meal. This rice is full of flavour imparted by…
Paruppu Vada (Gram Medallions)
South India has a large variety of vadas, though many other Indian states also have their own versions. Vadas are basically savoury (a few are sweet too) medallion shaped snacks that can be consumed anytime, particularly at tea-time. Some have a hole in the centre, akin to a doughnut. The most popular vada is Medhu…
Payaru Thoran (Long Beans & Coconut)
Thoran is an extremely common dish in Kerala. A typical meal in South India invariably consists of rice and a wet dish, The wet dish is mixed with the rice while partaking. To accompany this combination, other wet or dry dishes are prepared. Thoran is one such dry dish, It is bland but extremely tasty….
Brinjal “Fry” (Eggplant, Bhaingan “Fry”)
There are hundreds of recipes using eggplant. Each one more delicious than the other. I have experimented with several recipes and all of them have turned out well. This is one of my particular favourites. I stumbled upon this accidentally. When Hari was on holiday, I had to cook myself. And I am a lazy…
Vendakkai Pepper “Fry” (Okra/Bhendi Pepper “Fry”)
Okra is also called by the quaint name of Ladies Finger. It is called bhendi in Hindi and Vendakkai in Tamil and Malayalam. Several interesting dishes can be prepared with this versatile vegetable. One of my favourites is this recipe. Traditionally, the okra is deep fried in this recipe. But it can also be ‘fried’…
Ribbon Rice
I come to the much awaited ribbon rice. Though the dish looks very exotic, it is quite easy to prepare. And, coincidentally, it turns out beautifully in India colours. The Indian flag has saffron representing strength and courage, the white representing purity, honesty and peace and the green representing faith, fertility and prosperity. This rice…
Raswala Arbi (Taro Root Curry)
Taro root is also known as colocasia (arbi, chembu). It is a really versatile vegetable and I use it in different recipes at least once a week. This recipe is Hari’s very own. I had asked him to prepare a flavoured rice. The usual accompaniment with flavoured rice is a potato, elephant yam or taro…
wholefoodplantbased 