Just as visually appealing is flower, is root with holes. It’s a popular flower and vegetable throughout Asia. It is nothing but Lotus root. Lotus young flower, root, flower stalks and seeds are edible. Petals are used to make tea in China. Seeds are called makhane in India. Kheer and curries are made out of makhane. Just like its appealing looks, Lotus root is luxuriously delectable and healthy. Impress your date, family or guests cooking with this stunning looking yet heavenly vegetable.
Immerse in the joy of discovering a new, delicious vegetable. Kohlrabi is not a prominent vegetable in house hold cooking. It is often overlooked in market. If you explore kohlrabi, you ll quickly realize the refreshing sweetness, delicious complex taste. It’s time for kohlrabi to make more prominent place in your cooking. Kohlrabi is bulb with attached bundle of greens. Both bulb and leaves are edible. Bulb is soft as radish, and has sweetness of bottle guard.
The Hindu New year in India is called with different names in every state. It falls on different day every year because the Hindu calendar is a lunisolar calendar. It is celebrated as Ugadi in Andhra and Karnataka, Gudipadwa in Maharashtra, Puthandu in Tamil Nadu, Bihu in Assam, Vaisakhi in Punjab, Pana Sankranti in Orissa and Naba Barsha in West Bengal. It falls on the month of Chaitra which is the first month according to Indian calendar Panchanga.
Chutney made of vibrant greens and rich veggies, is vegetarian heaven. A natural multi vitamin. This vegan, vegetarian cruelty-free dish leaves you a priceless satisfaction especially when you make at home. Try it once. Incorporate brightly colored vegetables in your diet. Being on all-natural diet rich in leafy greens, fresh vegetables, and brightly colored produce that you see in farmers market and local market have lot of health benefits. Make your way through the farmers’ market today.
Chutney’s are staple food in Southern India. A variety of chutneys can be made with mix n match of vegetables, oils and nuts. Aromatic spices with vegetables, nuts in tampering makes chutney an ultimately delicious and healthy. Chutney’s made of such unique blend is loaded with iron, vitamins and anti oxidants. Traditionally, vegetables are cooked in spices and crushed with hand in mortar pestle. Chutneys is usually consumed with rice with ghee poured on top.
From salad to stir-fry to dals, purslane is versatile leaf to use. Purslane is native to India and Persia, and thats where it is known as an edible plant. Rest of the world knows it as weed. It is known as Paruppu Keerai in tamil, gangabayala kura in telugu, kulfa in hindi. Many countries use purslane as a food.
Purslane has fleshy succulent leaves and stems. It can be called as tasty, easy to grow weed with rich nutrients. Purslane grows anywhere from fertile to the infertile soils. You can substitute spinach in many recipes with purslane and get 2-6 times more nutrients. Young, raw leaves and stems are tender and are good in salads and sandwiches. They can also be lightly steamed or stir-fried.
Telangana is India’s most hot and spicy non-vegetarian state. Telangana’s most known spicy non-veg dishes are Kodi Pulusu aka Chicken pulusu, mamsam vapudu. They are served with garelu (lentil falafel), rice or roti. Hot mango pickle called as Maagaya pachadi is staple food. It is a must have dish in every day meals.
In Telangana tamarind based gravy is called Pulusu. It’s sour, tangy taste mixed in vegetables is Telangana’s favorite dish. Though Kodi pulusu says pulusu, it is not made of tamarind gravy. Pulusu also means gravy. Kodi pulusu means chicken in gravy. Vankaya Pulusu, Aratikaya pulusu, bendakaya pulusu are few of Telangana peoples most favorite pulusu dishes.
Raita is a mixture of yogurt, vegetables, sometimes fruit. It is Indian’s most favorite dish. It is an excellent combination with rice, biryani, pulav, kebabs. Usually consumed at end of meal maybe to cool down the spices. Not sure if cooling is the intent but it always works.
Raita recipe has no set rules to be followed. Thats because recipe is adaptable. A simple mix of homemade yogurt, veggies, herbs, spices or fruits will yield a luscious, flavorful raita. Cucumber, onions and carrots are usual veggies added to raita.
Sautéed carrots are perfect if you’re looking for a great vegetable that’s easy to make, healthy, and delicious. In western world carrot sauté is a side, but it makes a great entrée with rice, roti or tortillas. Carrots are fairly inexpensive which makes this dish most economical. This time of year farmers markets are bursting with greens, vibrant veggies and fruits. Many of the vegetables in season also come with their own greens– beets, turnips, carrots etc. Carrots healthy – sautéing is a cooking method that preserves a lot of the carrots’ nutrients, so that each bite is even better for you! With a side of brown or wild rice, this dish becomes a wildly healthy dish.
Chutney’s are staple food in Southern India. A variety of chutneys can be made with mix n match of vegetables, oils and nuts. Aromatic vegetables, nuts and tampering combination makes tasty and healthy chutney loaded with iron, vitamins and anti oxidants. Traditionally, chutneys are eaten with rice and ghee poured on top. Chutneys make excellent homemade dips for tortilla chips, pita chips, sakinalu, janthikalu and karappusa. They make excellent all- natural condiments too. Check out home made all natural condiment recipe Brussels sprouts pistachio spread sandwich here.
Saag is a recipe with unique blend of greens. Traditionally made in North India in winter when greens are abundant and vegetables are scarce. Many types of greens are steamed, then tampered with oil and spices. Steaming greens preserves most of nutrients. Usually made with Mustard greens, spinach, methi, dill (fennel), cilantro mint, pea leaves etc. There is no end to how many greens you can combine to make saag. Use caution using strong flavored greens as fennel, mint. Use little quantity. They have strong flavor, your dish will be overwhelmed if large quantity is used. In winters I find all these greens together in local market. Traditional saag green may or may not be available. Other greens work as well. Do not postpone your saag making just because few varieties are not available.