Lemon Sevai (Noodles)

Sevai is a very typically South Indian dish that is prepared in several different ways – tamarind, lemon, coconut, sesame….. or just plain. It is often served at breakfast, but can be had for lunch or dinner too. In South India, you will often find sevai being served for dinner. South Indian weddings are normally…

Ellu Aval (Beaten Rice And Sesame)

Poha (Beaten Rice, Aval) is a popular preparation all over India. Each region/state of the country has several different recipes. Unfortunately, a vast majority use the white poha which contains little or no fibre. I prefer to use the red rice poha which is loaded with fibre. Hari invariably makes a mixed vegetable poha with…

Kunukku (Lentil Fritters)

Many of the Indin tea-time snacks are deep-fried. When I adopted a WFPB lifestyle several years ago, evening snacks became a real problem since I use no oil. It took quite a bit of experimentation to come up with tasty recipes that are not deep-fried. My air fryer was a real boon in this context….

Baked Aval (Flattened Rice, Poha)

Flattened rice preparations are very popular across the country, especially for breakfast. There are some fascinating recipes using this ingredient. The state of Maharashtra has developed several of these dishes into a fine art. Flattened rice is a very healthy and light ingredient. I tend to use the red rice which makes it even healthier….

Baked Poori (Indian Flatbread)

Poori is a very common and popular Indian flatbread. It is used as an offering to the Gods on many festive occasions in large parts of the country. Even otherwise, it is often prepared for breakfast, lunch or dinner. The invariable accompaniment is a potato curry. In some parts of the country, a sweet dish…

Mysore Bonda (Savory Snack)

I had denied myself the pleasure of many snacks, including the delectable Mysore bonda, for decades since the air fryer had not been invented. Not so anymore! I am going to town enjoying my ‘deep fried’ snacks. Pleasures of youth, revisited.I’ve had Mysore bonda whenever there was a wedding or an occasion for family and…

Elavan Kootu (Ash Gourd Curry)

Kootu (a wet curry) is almost a staple in most South Indian homes. It is invariably bland and there are several types of kootu. Often paired with a sambar (or any other spicy curry that is mixed with rice), kootu is the perfect counterbalance to a spicy curry. There are several ways of preparing kootu…

Lo Mein Noodles

With my stock of noodles, planning meals has become easier. In an earlier avatar, I used to visit a Chinese restaurant whenever the mood for noodles was upon me (which was often). Having become more conscious of ingredients after I turned vegan, this became a difficult exercise. Because it was difficult, if not impossible, to…

Manga Inji Kuzhambu (Mango Ginger Curry)

Crucuma amada is a rhizome related to the ginger and turmeric families. It has a distinct raw mango flavour. Called manga inji in South India and amba (or ambad) haldi in other parts of the country, it is a delicious root and has several medicinal properties. Having said that, it is also very tasty. It…

Mullangi Chutney (Radish Dip)

Chutneys are a regular feature in my home. We make a chutney about 3-4 times a week. That’s because I like a cooked breakfast rather than one from a packet. Therefore, it is invariably a dosa, idli, utthapam, pesarattu… These pair well with chutneys. The classic in chutneys is the popular coconut chutney. But I…