If you have never made Patra at home, you missed a most delicious, nutritious snack. More than store-bought frozen Patra, homemade Patra is soft, fresh, flavorful, and most importantly, nutritious. You will be so proud of yourself, making a recipe with so many benefits at home. Colocasia leaves are still so fresh after cooking Patra. Yet they retain a great texture to hit the spot every time. When you make at home, you can customize according to your taste buds, with organic, non-organic ingredients. That’s a bonus. Many of us know Patra as a Gujarati dish. Did you know, it is equally common in Karnataka? Though the base recipe is same, ingredients are different in Gujarati and Karnataka versions. Some of you probably expected Karnataka version has coconut. Yes, you are right. Every South Indian loves coconut. We look for ways to add coconut to every dish. Karnataka version is a bit spicy too. Karnataka version called as Pathrode or Patra vada.
I absolutely enjoy cooking delicacies with new veggies every day. I shop at the farmers market and local markets for rarely found veggies. Lotus root fry is a versatile dish, that can be an appetizer or a side of the main course. I was in main course mood when I took this picture. You dont need to make separate dishes for appetizer and maincourse. Let your family or guests choose depending on their mood. What a bumper offer. In Indian cuisine, spiced vegetables cooked with out gravy is commonly consumed with rice. Those dry roasted veggies are also consumed with chutney on the side. Adopt ancient Indian clean recipes. Lotus root called as tamara veru in telugu, kamal kakdi in hindi, Thaamari thandu in tamil.
This is an absolute Vegans and vegetarians rejoice! Vegan lifestyle getting more attention. More and more people started believing in vegan in predominantly meat-eating countries for health reasons or to reduce cruelty. With so much popularity, now is a good time to be vegan. Lotus root fry is a vegan, vegetarian, gluten-free and paleo delicacy to start with. More n more meatless options. Nothing to worry about if you are thinking to be a vegan.
I am so excited to present Jowar (sorghum) chaat salad. One of the vibrant, tasty and most importantly healthy salad. This is the most colorful, delicious and healthy dish I ever ate. To satisfy that longterm urge to have a clean, homemade meal, this vegan, vegetarian, gluten-free, nut-free dish is here. Not just for Indian food lovers, this chaat salad is must eat dish for everyone who wants to try unique, healthy, clean recipes.
Jowar, which is known to the western world as Sorghum, is widely used in India and Africa. Jowar is a versatile grain, that can be boiled, made chaats, soups, khichdi, replacement to rice, vegan stews. Jowar flour is used to make gluten-free roti or tortillas. Flour is also used in baking. Jowar is a gluten-free, high-protein, cholesterol-free grain with impressive nutrients as dietary fiber, iron, phosphorus, and thiamine. Ditch multivitamins. When you can make such a clean, homemade recipe, you do not need artificially fortified food.
Whether you’re craving a hot, cozy soup to sooth your cold or to keep yourself warm, this stock-free, 100% all-natural, chemical free, home-made, clean chicken soup is what you need to boost immunity. When you need to comfort yourself at the sick time, don’t buy soup in stores. Broth, sodium, fat-filled store-bought soup will bring your body’s ability to fight disease down. Don’t assume stock-free chicken soup recipe isn’t slurp-worthy. I bet it is totally is rich in flavor, mouth-watering A hearty bowl of home-made stock-free chicken soup is not just satisfying, it is your heart’s friend too.
In Indian cuisine, dal is eaten with rice or roti. Yet, dal is no different from lentil soup. Depending on your appetite and mood you choose whether to eat as soup or as the main course. Toor lentils are nutrition powerhouse. They carry a great combination of protein, calcium, fiber and carbohydrates, which are recommended daily.
Indian cuisine offers many vegetarian, vegan meatless options. Kale, being protein-rich containing 4 gms of protein per 100 gms, has earned the epithet of “queen beef”. A 100 gms serving of kale meets 700% of the recommended daily intake of Vitamin K and 200% of the recommended Vitamin A and C intake, making it a “nutrition powerhouse”.
Malanga is hairy vegetable close to colocasia and Eddoe. It is less starchy than potato, less slimy than colocasia. Any dish you can think of with potato can be made with Malanga. For a change of taste and to get different nutrients, you should try Malanga. Just like potato, Malanga is versatile. Stir-fry’s, curry, mixed with other veggies, chips, salad, mashed malanga are a few ways to cook. Malanga is also known as cocoyam, yautia, tannia, taro, and tanier.
If you want to experience a truly authentic taste of Telangana/Andhra cuisine, you have to taste Andhra Vankaya Kobbari karam – translated as Andhra eggplant, coconut masala. It is an authentic delicacy in Telangana/Andhra Pradesh cuisine which are India’s states Telangana and Andhra Pradesh. Telangana and Andhra Pradesh are recently split states from the southern part of India. Both states share a very much same cuisine, with quite a few variations in a few regions. Telangana is the land of spicy food. Yet it is not painfully spicy, it is an awesome smooth spice which wakens your taste buds and makes you feel you this is the one you missed all your life long.
South India is the land of rice dishes. Every state in Southern India has different variations of rice dishes made of unique ingredients. Such diverse recipes. It takes a lifetime to learn about Indian states, culture, and food. South Indian states Andhra Pradesh, Telangana, Karnataka, Kerala and Tamil Nadu have an exclusive cooking style, you just have to explore each one of them yourself. Indian cuisine as most westerns know is not just naan, chicken butter masala. It is quite elaborate. Exploring Indian cuisine is quite fun. So many ingredients, so many variations, whats common is the great taste. South Indian rice dishes are clean. They are made of fresh, clean ingredients. Turmeric in mango rice gives you the best nutrition. Moreover, most of them are vegan, vegetarian, gluten-free.
Avocado needs no introduction. It is considered wonder food. It is so versatile that depending on your mood, you pick what you want to make. Snack, dessert, main course, salad etc. When you are craving for savory and spicy and you have avocado at home, what do you do?
Avocados are high on mono-saturated fat (the good fat) and protein, low in sodium and fructose but high in potassium, containing twice that of a banana, and essential vitamins and minerals such as fiber, vitamin K, B5, B6 and C and foliate.
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.