Food tastes keep evolving, especially for me. For years, I avoided dals except when eating out. I was used to have something sour with my rice – and the South Indian dishes invariably used tamarind as a base. For the past two years, however, I have begun enjoying dals with no tamarind. Rajma (kidney beans)…
Tag: #wholefood
Bengali Potol Bhaja (Pointed Gourd Stir Fry)
I have often mentioned that I used to avoid pointed gourd like the plague, in years of yore. Until Hari arrived and made a dish using this vegetable. Since then, I have transformed into an ardent fan of this humble gourd that is abundantly available in summer. This vegetable is not much used in South…
Bengali Aam Dal (Red Lentils With Raw Mango)
I have often asked Hari to make Bengali dishes for me. But he always averred that Bengali food cannot be oil-free. I have to agree to that statement somewhat. The unique taste of Bengali food comes from the use of mustard oil. However, the unique taste of Kerala cuisine comes from the use of coconut…
Carrot Chutney
I have a book with over a hundred chutney recipes. I therefore do not experiment with chutneys often. However, I recently had a lot of carrots lying around. I therefore asked Hari to prepare a carrot chutney for breakfast with my dosa. I never thought that it would be so tasty. It paired excellently with…
Raw Papaya Salad
In days of yore, when I used to travel to at least 2 countries every week, I had occasion to sample dishes from each of these countries. I was always vegetarian, though not vegan in those days. It is only in the past decade that I have adopted a vegan and WFPB diet and lifestyle….
Bharwa Karela (Stuffed Bitter Gourd)
Bitter gourd (also called bitter melon in many parts of the world) tastes exactly as the name suggests – bitter! It was, therefore, not one of my favourite vegetables in my formative years. I evolved from active dislike, to stoic acceptance to real appreciation, as I became older. I suppose it a question of training…
Jackfruit Curry
I am quite a fan of jackfruit. But I have only had it cooked as a dry dish. Most often, as a thoran. Sometimes, a North Indian preparation. There are several types of jackfruits. For thoran, the best results are with elongated, tender jackfruits called idi chakka. This variety is not available in North India…
Gluten-free Gujiya (Dumpling)
Holi is a major festival that was celebrated mainly in India and Nepal. However, it is now celebrated across most parts of the world. It symbolizes good over evil and the arrival of spring. It normally falls on the full moon day of the month of Phalguna (roughly mid-March to mid-April of the Gregorian calendar)….
Thirunelveli Thavalai Adai (Lentil Crepe)
Thirunelveli is a fairly small town in Thamizhnadu. It is, however, very well known for its cuisine. The most iconic dish from this region is the Thirunelveli halwa. But there are hundreds of other dishes that have made the cuisine from this region famous. On another note, I get bored if I have to consume…
Kale Salad
Kale is a new green for me. I have seen it around for many years, but was never tempted to try. This winter, my farmer friend, Adarsh Singh Tawar, sent me several saplings. Kale was one among them. And they grew beautifully in my garden. But I was foxed about what to do with this…
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