Indian gooseberry (amla) kadhi is a refreshing, seasonal variation of the traditional kadhi, prepared in a whole-food, plant-based (WFPB) way without oil, dairy, or refined ingredients. Originating in regions where amla grows abundantly—especially parts of North and Central India—this kadhi evolved as a cooling yet immunity-boosting dish, valued in traditional home cooking. In WFPB amla…
Tag: #NorthIndian
Nourishing Rajasthani Kadhi: Dairy-Free and Delicious
Rajasthani kadhi, when prepared in a whole-food, plant-based (WFPB) style, reimagines a classic desert dish while honouring its roots in Rajasthan’s resourceful cooking traditions. Historically made with yogurt and besan in regions where fresh vegetables were scarce, its WFPB version replaces dairy with blended curd alternatives such as homemade cashew yogurt or unsweetened soy yogurt,…
Delicious Taro Root Street Food Curry
Taro root curry is a truly interesting dish, especially when made in the bold, flavorful style of street food. With a healthy, oil-free twist, it still delivers that same comforting, spicy kick—tender taro pieces soaked in a rich tomato-based sauce with warming spices and fresh herbs. Your body appreciates this hearty root vegetable for its…
Fusion Masala Pasta: A Nutritious One-Pot Meal
Masala pasta is a delightful fusion dish that blends the heartiness of Italian cuisine with the bold, aromatic flavors of Indian spices. Prepared using whole wheat penne and a colorful array of vegetables like bell peppers, onions, tomatoes, and peas, this dish follows whole-food, plant-based (WFPB) principles—completely oil-free and nutrient-rich. The pasta is simmered in…
Saffron and Spice: Revamping Zafrani Pulao
Zafrani Pulao, traditionally rich with ghee and cream, can be beautifully reimagined within a Whole-Food, Plant-Based (WFPB) lifestyle—without losing its royal charm. By swapping out oil and dairy for whole spices, saffron, and naturally fragrant ingredients, the dish becomes both heart-healthy and nourishing. Saffron, the star of the pulao, offers anti-inflammatory and mood-enhancing benefits, while…
The Real Benefits of Saffron: More Than Myths
Saffron is often surrounded by myths claiming it can instantly cure depression, dramatically boost fertility, act as a powerful aphrodisiac, or even cure cancer—none of which are fully supported by science. However, research has shown that saffron does offer real benefits when used in moderation (around 30 mg per day). It has been found to…
Refreshing Raw Mango Dal Recipe for Summer
Raw mango North Indian-style dal is a perfect antidote to the sweltering summer heat, offering a tangy, refreshing twist to the comforting lentil stew. The raw mango infuses the dal with a natural sourness that not only excites the palate but also helps cool the body from within—a traditional wisdom cherished in many Indian households….
Traditional Gajar Ka Halwa Recipe with a WFPB Twist
Every region and household in India has its own favorite pudding, each carrying memories of warmth and tradition. When I was growing up, a kind elder in my family would often make rich, aromatic kesari, filling the house with the comforting scent of cardamom and simmering semolina. Though she is long gone, the taste of…
WFPB Radish Pods Curry: A Nutritious Delight
WFPB Radish Pods Curry is a nutritious and flavorful dish made by cooking tender radish pods (moongre or sengri) in a spiced tomato-based gravy, without oil. These pods have a mildly peppery taste and are a seasonal delicacy primarily found in North India, especially in Punjab, Haryana, and Rajasthan. Radish pods are grown on mature…
Oil-Free Lentil Paratha: A Plant-Based Delight
A whole-food, plant-based (WFPB) lentil-stuffed paratha is a delicious and nourishing take on the traditional North Indian favorite, made without oil or ghee but still bursting with flavor. The dough, prepared with whole wheat flour, is soft yet hearty, while the stuffing—made from protein-rich lentils like chana dal or moong dal—is spiced with cumin, coriander,…
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