Chutneys are a regular feature in my home. That’s because I invariably have a probiotic breakfast like idli, dosa or oothappam. Even with other dishes such as adai or pesarattu, I have a freshly prepared chutney unless there is sambar, morkootan or vathal kuzhambu left over from the previous day. I have tried growing ridge…
Tag: #guilt-free
Vegan Shammi Kebab
Ever been to those cocktail parties where you are a vegetarian and all the snacks being served are non-vegetarian? Or, worse still, you are a vegan and the only vegetarian snack is paneer (cottage cheese)? I have! And left after registering my presence. Because I was so hungry that all I could think of was…
Thakkali Morkootan (Tomato Kadhi, Tomato Curry)
My Mum was a fabulous cook. Unfortunately, she had an unexpected and untimely death. So, many of her recipes were not recorded. About 25 years after she passed away, I had this incredible craving for her tomato kadhi. But did not know the recipe. So, I asked my father (he was still living then), but…
Thakkali (Tomato) Rasam
Rasam is a very watery main dish that is had as a second or third course in traditional South Indian meals. It is normally mixed with rice. In many other parts of the country, it is drunk as a soup. Making a good rasam is an art. My youngest aunt made the best rasams that…
Vegetable Aval Upma (Poha, Flattened Rice Upma)
In most parts of India, flattened rice is often prepared as a quick breakfast dish. It is exceptionally popular in states like Maharashtra. In South India, it is prepared in a variety of ways, including flavouring such as tamarind, lime, sesame, peanut… Or just plain with some vegetables added. You can use any vegetables of…
Thakkali Sadam (Tomato Rice)
As I mentioned before, a number of flavoured rice are made for the festival of Aadi Perukku. This festival falls on the 18th. day of the month of the Tamizh month Aadi (July-August). This festival is supposed to revere water for its properties of sustaining life on earth. But many of these flavoured rice are…
Katharikkai Chutney (Baingan, Eggplant Chutney)
As a child, I used to hate eggplant. Any meal which featured this vegetable was depressing. As I grew older and set up my own home, I used to stoically buy this vegetable once a week, feeling that I had done my duty. It is only after I turned vegan that I really began enjoying…
Vangi Baath (Eggplant Rice)
Aadi Perukku is a festival celebrated in Thamizhnadu to pay tribute to the life-sustaining properties of water. I have been posting about this festival for some years now, including the recipes made as offerings to the Gods. This year, the festival falls on August3. So, I haven’t really started preparing the recipes (different flavoured rice…
Cabbage Usili
My post today is cabbage usili. Usili basically means that vegetables are garnished with a gram mixture. One can make an usili with several vegetables, though not in combination. So, cabbage, French beans, long beans, cluster beans… can be used to make an usili. These dishes are nutritious and very tasty. The procedure is similar,…
Akuri
I have received some requests for tofu akuri. Here goes. This is actually a Parsi dish made with eggs. But the tofu version tastes really good. Ingredients 1 packet firm tofu, drained and crumbled 1 onion, chopped fine 1-2 garlic cloves, chopped fine A small piece ginger, chopped fine 1-2 green chillies, chopped fine 4…
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