Rasam is a South Indian dish served commonly with white rice. The term “rasam” literally means soup or juice in Tamil, while in Sanskrit it means “the essential products of digestion”. An authentic rasam would have a sour base prepared using tamarind. I may include lentils and vegetables. Often wise home cooks use the excess water from cooked dal. Cooked dal is used for dal or sambar. Flavorful, nutritious The spices of rasam blend in smoothly to create a flavorsome and aromatic spicy soup. This light savory papaya rasam fits appropriately as a low carb meal with brown rice or quinoa.
The zesty raw mango chutney is one of the most loved mouth-watering sides enjoyed by Indians during the summer season. When the raw mangoes blend with fresh celery, the mushy green chutney brings joy to the taste-buds. The fresh & sour flavors combined with salty, sweet and spicy ingredients to create flavourful dip called “Celery, Raw Mango Chutney”. This vegetarian chutney fits amazingly into a low carb Indian diet.
Ingredients: Names and Nutrition
Raw mango or the unripe green mangoes are a tropical fruit also known as Kairi (in the Bengali language), maamidi kaya (in Telugu) and Kacha Aam (in Hindi). Celery is a green leafy plant which looks similar to coriander leaves.
Raw mangoes and celery are extremely good for health. Raw mangoes contain a great amount of pectin, starch, vitamin B and Vitamin C. They are great for energizing the body, maintaining a strong heart, liver, and intestine. Celery leaves have an immense amount of low-calorie dietary fiber which helps in losing weight. Consumption of celery can aid in relieving from exhaustion, cure joint pain, heal headaches and solve appetite-loss problems.
Choosing To Prepare Fresh Home-Made Cuisines
It is a known fact that fruits and herbs should always be fresh. Purchasing raw mangoes and celery from the market as frozen ingredients are of no use as they contain zero-nutrition. The keto Indian food has to be prepared with fresh ingredients and had right away.
This Chutney is prepared fresh with natural ingredients. I recommend consuming soon while most nutrients are active. That is why having chutney in restaurants or fast food stalls can be risky. Often in food joints, the chutneys are prepared at the start of the day in large portions to be served to customers along with snacks through the day. As the chutney sits for longer duration it becomes unsuitable for consumption.
The soft vada soaked in creamy white dahi (curd) and topped with aromatic spices and chutney is a delight to the plate. I have given the recipe a healthy twist by using whole grain urad dal to make the vadas for added fiber. Furthermore, this is one of the most excellent low carb, no preservative recipes as I prefer to use unsweetened homemade yogurt. My favorite vegetarian, protein-packed, gluten-free snack. It is a snack in Indian cuisine, yet it fully qualifies as a light, healthy meal. Make a choice depending on your mood and how hungry you are for vadas. This is dahi vada is not only packed with protein, but it also has high calcium, fiber, vitamins, and active probiotics as well. Though vadas are fried, since they are dipped in water, some of the oil is separated. If you still want to make it an ultimate power nutrition meal, fry vadas in one of – coconut oil, peanut oil, sunflower oil, canola oil, vegetable oil. These oils have a high smoke point around 500f. Which means the oil doesn’t break down chemically and produce harmful radicals till it reaches that temperature.
I wonder many times that ancient Indian cooks have come up with such awesome homemade recipes without using any artificial flavors or stock. I feel responsible to preserve such recipes and pass on to next generations. If you agree with me, follow me, make as many recipes for our children and they will repeat.
Dahi Vada: Names & Nutrition
Dahi vada is known by various names across India such as- Dahi Vada (in Gujarati); Dahi Bhalla (in Punjabi); Doi Bora (in Bengali); Dahi bara (in Odiya); Dahi bada (in Rajasthan) and Thayir vadai (in South India).
Dahi vadas are packed with protein and calcium. They serve as a refreshingly savory energy booster during hot summer days. This is one of the low-fat Indian keto recipes which when had as an appetizer can save from over-eating. The recipe uses a lot of dahi, also called curd or yogurt. The curd is extremely beneficial for weight loss. Moreover, curd helps in digestion, enhances immunity, makes skin glow and aids in maintaining healthy bones & teeth. The vadas are made up of whole grains, and the dietary fiber present in whole grains help maintain good health.
Around the world, almost 10% folks relish a wide assortment of Colocasia as a staple food. The leaves of this plant are quite popular while Colacasia stems are enjoyed by a very limited group of people. So please go ahead and relish this low carb, highly nutritious delicacy. This vegan Colacasia Stem Saute is a gluten-free recipe. It is a delicious Keto Indian curry benefiting the body tremendously for being highly fibrous and packed with nutrition.
Colocasia: How to Recognize it by Form and Name?
Colocasia plants also known as Elephant-ear plants because of their large leaves shaped like those of elephant’s ears. Unlike Alocasia, Colocasia leaves droop downwards.
Colocasia is called by a host of names in different Indian languages such as Taro, Arvi (Hindi name); Kachu (Bengali); Aaloo (Marathi); Sempu (Tamil); Chempu (Malayalam); Kesavedantu (Kannada); Pan (Manipuri) etc.
Makara Sankranthi is celebrated for three days. The first day is Bhogi. North India is known as Lohri. The second day is Sankranthi which is dedicated to worshipping Surya (the Sun god), Varuna (the rain god) and Indra (king of gods). The third day is Kanuma which is dedicated to cleaning cows, farm animals, and farm equipment and also offering prayers to them for helping with a successful harvest season. Sweets called nuvvula laddu, sakinalu, ‘ariselu’ and ‘bobattlu’ are made and offered to family and extended families. Pongali made of fresh harvest rice and jaggery is made. For this reason, in Tamilnadu, it is called Pongal. Since Sankranti falls in winter, consuming sesame seeds mixed in jaggery is beneficial to keep the body warm. Eating sesame and jaggery is believed to take away the bad elements of the minds and hearts of people. Sesame helps retain the Shakti (Divine Energy) and Chaitanya. It is known to eliminate sins if used in drinking water, bathing, applying til oil on the body and other uses. It is said sesame seeds have a greater ability to absorb and emit sattva (One of the three components in the universe, signified by purity and knowledge) frequencies.
The word ‘Sankranti’ means the movement of the sun into Capricorn. On Makar Sankranti, the sun enters new zodiac-sign of Capricorn or Makara. Most Hindu festivals are based on the lunar calendar, making the dates of festivals change every year. But Makar Sankranti is a festival which falls on the same day every year as it follows the solar calendar. As Makar Sankranti is one of the oldest solstice festivals and falls on the equinox, day and night on this day are believed to be equally long. Post the festival, it is officially the beginning of spring. Indian summer and the days become longer, and nights shorter.
Makara Sankranthi is celebrated for three days. The first day is Bhogi. North India is known as Lohri. The second day is Sankranthi which is dedicated to worshipping Surya (the Sun god), Varuna (the rain god) and Indra (king of gods). The third day is Kanuma which is dedicated to cleaning cows, farm animals, and farm equipment and offering prayers to them for helping with a successful harvest season.
Alu Gobi with Chinese Cauliflower: A Healthy Fusion
Alu Gobi, a common vegetarian dish cooked in a majority of Indian households. The aromatic flavorsome alu gobi served with fluffy chappatis or steamed rice is a comfort food relished by kids, adults and the elderly generation after generation in India. Yet, potato & cauliflower stir-fry is also enjoyed by other nations. A little digging into the history takes us 8000 years back to South America where potatoes originated.
The potatoes journeyed from South America through Spain, Italy and reached England only in the 19th Century. Every country blended the potatoes with their very own veggies, herbs & seasoning. In between that, the 14th Century traces references of “alu gobi curry” in the cuisines of the affluent Mughal Empire. Mughals were believers of Islam with Turkish ancestry and their non-vegetarian recipes are popular till date. A wide assortment of rich spices and dry fruits came to India along with them. Drawing inspiration from the Central Asian Alu Gobi recipe, the royal Mughal’s chef impressed the royalty with meatless vegetarian curry made with potatoes, cauliflower, and exotic spices! The conjugal of alu gobi and spices made its mark in Indian vegetarian recipes. It has survived through years while the hands cooking them and mouths enjoying the lovely dish have changed.
Bandaru Laddu is also known as Thokudu Laddu – one of Andhra’s most favorite sweet. They are originated in a place called “Machilipatnam” in the state of Andhra Pradesh, India. The so-called modern day Machilipatnam used to be called “Bandaru”. Hence the name Bandaru Laddu. These laddus made by pounding the fried besan murukus. In the Telugu language which is spoken in the state of Andhra Pradesh Pounding is called tokkudu. Hence the name Tokkudu Laddu. Bandaru laddu, with its striking and smooth velvety texture melt right in your mouth.
Like most cultural celebrations, food forms a major part of the Diwali experience. Carts sell sweet and spicy food on nearly every street throughout the festival, and families and friends watch the festivities or relax afterwards over sweets. Food is also a major part of the Indian identity. Children grow up at their mothers’ apron strings, watching as families come together to cook and chat. As adults, they return to bring the family recipes to life and catch up on everything that’s happened between visits. To cook Indian food is a window into what it is to be Indian, and I intend to give each of my readers that authentic experience.
Gond, also known as Gum arabic, acacia gum, acacia, is a natural gum collected from different species of the acacia tree. Acacia is most known for its medicinal values. It is widely used in treating various conditions. Acacia has a long list of benefits. With so many benefits, let’s make a satisfying laddu with it. Though it is called gum, it doesn’t stick to teeth. It is a bit sticky, but is known to reduce plaque and is used to treat gingivitis. Along with health benefits, gond has perfect crunchy texture, that it is a great ingredient to make laddus. Though Acacia gum odorless, bland, its brittle texture makes laddu unique. What a great way to celebrate Diwali.
Rava Laddu is south India’s common sweet made for festivals, weddings, gatherings, pujas. Laddu can be compared to bliss balls, truffles known to the western world. To be more precise, Rava laddu is no-bake, no chocolate bliss balls or no-bake, no chocolate truffles. Rava aka Semolina and coconut laddu is all-natural and high-quality and tasty dessert you can ever have. It is perishable. Will stay fresh for 3-4 weeks. Freshness can be extended by refrigerating and also by not using milk. Don’t settle down with store-bought low-quality sweets. Making your own laddu is easier than you think. Satisfy your sweet tooth with homemade, natural, high-quality sweets.