Ujwala's Delicacies

Indian inspired all natural kitchen.

Archives for July 2017

Raw papaya halwa

Halva is nothing but dessert or sweet. Traditional halva was flour based, soft and gelatinous. Eventually, sooji (semolina), vegetables as carrot, pumpkins, squash and nut variations are called halva as well. Semolina and vegetable, fruit based halva’s are Indian’s favorite festival, special occasion desserts. A variety of raw/ripe veggies/fruits combinations as papaya, banana, jackfruit, and mango are used in Indian cuisine. Explore Indian cuisine for unique ways to cook vegetables. Benefit from papaya’s mild sweetness and versatility.

Let’s admit – we all have sweet tooth. If you are concerned about your ravenous sweet tooth and looking for ways to satisfy with healthy low-carb, low sugar diet? Then you are at right place. As an all-natural food blogger, I can help you. Satisfying your sweet tooth with halva made of raw fruits is a great way to keep yourself on clean, healthy low-carb, low-sugar and low-calorie diet. Flour, white sugar in baking goods is #1 culprit of high carbohydrates and calories. Your body will appreciate you keeping yourself away from flour, chemically filled white sugar.

Banana leaf wrapped veggies cooked in green Coconut

In south India, traditionally food is served on banana leaf. The leaves are not eaten by themselves but are used as natural disposable plates and food wrappers. It was common to use for serving food before plates were discovered, better yet plates were widely available. Food wrapped and cooked in banana leaves absorbs flavor and nutrients, making food lusciously aromatic and much healthier. A natural seasoning god gifted to us. Eco-friendly, all-natural, chemical free disposable serving plates and utensils. Precisely as someone said – A beautifully biodegradable table setting.

Banana leaf is digested slowly. By cooking food on a banana leaf, you get the nutrients which are hard to digest for humans if eaten as-is. The waxy water proof coating on banana leaves gives the food a distinct better taste.

Malabar Spinach in lentils

Dal with rice or roti is a staple food in every Indian household. My childhood was no different and I’m carrying on the tradition with my family. Lentils are a tasty, nutritious item on a vegetarian dinner plate. Low in calories, and high in protein, calcium, fiber, lentils are versatile food to your diet. Many ways to transform lentils – dal, salads, spreads. Lentils cook much quicker than dried beans and do not need soaking before cooking. You will love this simple, easy, homespun weekday meal. Boost your dal by adding any greens or veggies to make it heart friendly, diabetic friendly. Lentils are a hassle-free addition to any meal with nutty and earthy in flavor. Lentils are available with or without the husk. The husk contains the highest amount of dietary fiber. Consuming lentils with husk adds taste and highest amount of dietary fiber content to your diet.

Malabar spinach or Indian spinach is not spinach at all. It doesn’t look or taste like spinach at all. Malabar spinach leaves are thick, fleshy. They cook very fast. Other than making lentils, you can saute, make soups out of Malabar spinach. This dish called bachali kura pappu in Telugu.

Brussels Sprouts, raw mango chutney

Consuming fruits and vegetables of all kinds is associated with quality health. It significantly lowers risk of many lifestyle-related health conditions. Eating green vegetables as raw mangoes, brussels sprouts decreases the risk of obesity, diabetes, heart disease and weight gain. Brussels sprouts don’t normally elicit a positive reaction from many people. Take a chance this holiday season to cook up more yummy recipes featuring Brussels sprouts. And every season, these recipes convert more and more people into Brussels sprouts lovers! These veggies are full of fiber and vitamin C, making them a nutritious addition to any meal!

Raw mango recipes are probably new to the western world. For Indians, especially South Indians, raw mango dishes are a staple. Mango has culinary significance at all stages, mature and immature. Pickles, soups, dal, mango rice, chutneys, salads, desserts, drinks, you name it. Mango is considered to be the king of fruits as it is the top fruit crop of India. Mangoes grow in tropical and subtropical weather where there is no high humidity and rain during the flowering stage. Southern India fits ideal cultivation conditions for mango.