Jeera rice, also known as cumin rice, is a staple in Indian cuisine celebrated for its simplicity and aromatic flavor. Traditionally, it involves tempering cumin seeds in ghee or oil, which are then mixed with cooked rice. While basmati rice is commonly used, other varieties like jeerakasala or kaima rice are also popular, especially in…
Tag: Recipes
Manga Pesaral (Instant Mango Pickle)
Kalyana Manga Pesaral is a traditional raw mango relish that holds a special place in Malayali households, especially during weddings and festivals. This simple yet flavorful dish is made using finely chopped raw mangoes mixed with green chilies, shallots, and salt, sometimes enhanced with coconut oil for extra aroma. The tangy and slightly spicy taste…
Koorka Curry (Chinese Potato Curry)
Koorka Curry, also known as Chinese Potato Curry, is a delicious and aromatic South Indian dish made using Koorka—a small, earthy tuber popular in Kerala and Tamil Nadu. The preparation begins with thoroughly washing and boiling the koorka to soften its rough outer skin, which is then peeled off. The peeled tubers are diced and…
Amparan Tatak (A Rice Cake From Borneo)
WFPB (Whole Food Plant-Based) Amparan Tatak is a healthier, modern take on the traditional Bornean dessert. It retains the essence of the original treat while using whole, unprocessed ingredients to align with plant-based dietary principles. Instead of refined sugar, the recipe incorporates natural sweeteners like date paste or coconut nectar. Rice flour and fresh coconut…
Punarnava And Pigeon Peas
Punarnava (Boerhavia diffusa) is a medicinal herb widely used in Ayurvedic and traditional medicine, valued for its powerful rejuvenative and healing properties. The name “Punarnava” translates to “reviver” or “one that renews,” reflecting its role in restoring health and vitality. Also called hogweed, it is known for its diuretic, anti-inflammatory, and antioxidant effects, commonly used…
Senkizhangu Poriyal (Beetroot Stirfry)
Beetroot Poriyal is a vibrant and nutritious South Indian side dish known for its earthy flavors and colorful appeal. Made from diced beetroot stir-fried with spices, it’s a quick and easy preparation typically enjoyed with rice or Indian bread. The beetroot is sautéed with mustard seeds, curry leaves, green chilies, and onions, allowing its natural…
Vegetarian Pad Thai
Whole Food Plant-Based (WFPB) Pad Thai is a nourishing, flavorful twist on the traditional Thai dish, tailored for a whole-food, plant-based lifestyle. This version eliminates refined sugars, oils, and animal products, using fresh vegetables, tofu or tempeh, and whole-grain rice noodles. The sauce is a creamy, tangy blend made from natural ingredients like tamarind, nut…
Karachi Halwa
A WFPB (Whole-Food Plant-Based) version of Karachi Halwa is a healthier twist on the traditional sweet, made without refined sugar, oil, or ghee, and focuses on whole, plant-based ingredients. This version might use alternatives like dates or coconut sugar for sweetness and arrowroot or tapioca starch for the jelly-like texture. Coconut milk or almond milk…
Raw Banana Chips
WFPB Raw Banana Chips are a healthier, oil-free twist on the traditional snack, perfect for those following a whole-food, plant-based lifestyle. Made from unripe green bananas, these chips are thinly sliced and baked or air-fried until perfectly crispy without the need for oil. Lightly seasoned with natural spices like turmeric, black pepper, or smoked paprika,…
Omam Vathal Kuzhambu (Carom Seeds In A Tamarind Gravy)
Carom seeds, also known as ajwain, are rich in medicinal and nutritive properties. They are packed with fiber, antioxidants, and essential minerals like calcium, iron, and potassium. Traditionally, ajwain is known to aid digestion, relieve gas, and reduce bloating. It contains thymol, which has antimicrobial and anti-inflammatory properties, making it effective for treating cold, cough,…
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