Kothimbir Vadi (Coriander Fritters)

Tea-time snacks are always quite difficult on a WFPB diet. There are several, but one soon gets bored with them. Every time I make a new discovery, I am delighted and immediately try it out. This Maharashtrian Kothimbir Vadi is one such dish. Made of besan (chickpea flour, kadalai mavu), coriander and spices, it tastes…

Lotus Root Curry

I first bought lotus root in the late 80’s. To try a dish from a cookbook. Needless to say, it was unmitigated disaster. Thereafter, I stopped buying lotus root completely, It is only very recently that Hari told me to buy some. I told him that it was conditional to him making me a great…

Tangy Tomato Chutney

Chutneys are an integral part of every Indian household. Every state in the country has its own chutney. While nobody has actually counted, there must be countless chutneys prepared across the length and breadth of India. In addition, each household has it’s own variation of each chutney. These ‘dips’ or accompaniments are very easy to…

Curd Rice

Yesterday was the festival of Aadi Perukku, a festival celebrating water. Devotees normally prepare a variety of rice dishes on this day. You will find many of these in this blog (look under “Rice”). While there are many rice recipes, I realised that I have not posted a curd rice recipe – perhaps because it…

Proso Millet Upma

Upma is a typically South Indian dish, normally served at breakfast. But it can be had at lunch or dinner too. Or even as a quick snack. It is the go-to option when unexpected guests drop in. Upma is comfort food for many South Indians. The classic upma uses semolina (ravai, suji) as the main…

Sesame Soba Noodles

I have been out of stock of noodles for some months now. I was therefore really delighted to visit the shop a couple of weeks ago and pick up my stock. I wanted to try something different with the soba noodles, but the challenge was that many ingredients arHoe not readily available. I therefore decided…

Mixed Dal

I am a great fan of Indian dals. They taste fabulous and go well with both rice and Indian breads. While the South Indian wet dishes like sambar can also be had with rice, the combination with breads isn’t that great. Though many people do pair these with breads too. But I prefer the North…

Macaroni Upma

It is fairly difficult, if not impossible, to find whole wheat macaroni where I live. The commonly available brands use refined flour. Imagine my delight, therefore, when I found a store offering this very rare product – whole wheat macaroni. As a child, I have had a lot of macaroni prepared in a South Indian…

Verum Arisi Dosai (Just Rice Dosa/Crepe)

There are several types of crepes in South India. Indeed, most states in India have at least one kind of dosa. But South India excels with it’s many varieties. This one that I am posting is very simple and delicious. It uses no lentils, only rice (hence, the name). Hari never makes this crepe, even…

Beetroot Vada (Medallions)

I have parupu vadai (dal vada) quite often with my cup of spice tea in the evenings. It is one of the first things I experimented with when I bought my air fryer. And was thrilled with the end result of converting a traditionally deep fried dish to one with zero oil – and no…