Ujwala's Delicacies

Indian inspired all natural kitchen.

Avocado, coconut chutney

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.

Celery, green Mango Chutney

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.

Brown poha chewda

Even if you’re a purist who only eats whole foods, you still have those craving moments to have a satisfying snack. It is certainly hard to find a satisfying snack which is healthy, low in calories, low in sugars and carbs which always hits the spot. For those who want to be on a low-calorie diet or on a healthy diet, store-bought chewda is not an option. Don’t lose hope, you can make a modified version of chewda, which gives the same satisfaction, yet a healthy one without unhealthy oils, unknown ingredients, and chemicals. Chewda is a popular Indian snack, which is a mixture of a variety of crunchy snacks. Chewda can be compared to Chex mix, that many westerners know.

Turai, coconut chutney

Turai aka Ridge guard is well known in Asian countries, especially in India, China, Philippines, Vietnam, Indonesia, Malaysia, and Japan. All of these cuisines have such a unique way of transforming this plain tasting vegetable into something amazing. Today, I introduce you to South Indian state Telangana way of transforming turai (beerakaya) into an amazing chutney (beerakaya pachadi). Not a lot of non-Indians know about chutney. Not just Indians, but non-Indians can enjoy chutneys too. Chutneys are so versatile, they can be eaten with rice as South Indians do or use as condiments for sandwiches, burgers. It also can be used as pasta sauce. Vegans all over the world or those who are struggling to find delicious and tasty meatless recipes should know about chutneys. Also those looking for diabetic friendly recipes, low carb, low sugar recipes, chutneys are rejoiced. Chutneys are all-natural, clean, vegan, vegetarian, gluten-free and paleo. No regrets.

Green and Sweet chutneys

Green and sweet chutneys are the most popular condiments in North India. In fact throughout India nowadays. Compliment an underflavored dish or a bland dish or a dry dish with these creamy chutneys and enjoy the full flavor. Though these chutneys are originated and are staple in North India, popularity is spreading to South India as well.

Green and Sweet/Tamarind chutneys are clean homemade condiments that can be complemented to many dishes. You could replace ketchup completely with these vegan chutneys. If you are looking for various condiment recipes to replace ketchup, mayonnaise, mustard, start with these. They don’t taste like ketchup. But carry great taste, texture, flavor, health benefits and great satisfaction. Green chutney, made of mint and cilantro, is spicy, flavorful. Sweet chutney is made of tamarind, jaggery, optionally dates. It tastes sour, sweet, tangy and is very flavorful.

Radish, tomatillo panini with avocado yogurt spread

Supercharge your meal with this all natural ultimate low-calorie sandwich. Take these tips to enjoy your sandwich the healthy way. You don’t have to sacrifice taste or richness, just because it is all-natural, vegetarian and gluten-free. Fill half your plate fruits and vegetables and feel good about what you eat. You can make this all-natural, homemade vegetarian sandwich vegan. Remove yogurt or replace with a few cashews.

Don’t worry about how to start a healthy all natural sandwich. I am here to help you pick best ingredients from scratch and give you recipes for making quick and easy sandwiches.

Celery, tomatillo chutney

Chutneys are a staple food in Southern India. Chutneys can be made with a variety of vegetables. Mix n match a wide variety of vegetables, nuts, seeds to make rich, enticing, exquisite chutney. This is a Vegan, vegetarian, gluten-free, Paleo, nut-free recipe. Aromatic spices with vegetables, nuts in tampering makes chutney an ultimately delicious and healthy. Whichever vegetable you make chutney out of, Chutney is loaded with iron, vitamins, and antioxidants. Traditionally, vegetables are cooked in spices and crushed with the hand in mortar pestle to make chutney. In the modern generation, grinders are used. Chutney is usually consumed with rice and ghee poured on top. Lately, with low carb consciousness, people prefer eating chutneys as homemade dips for tortilla chips, pita chips, south Indian snacks as sakinalu, janthikalu and karappusa.

Vegan creamy gravy for Indian curries

Gravy is the base for most Indian dishes. Indian gravy is not the turkey gravy as most westerns are familiar with. This vegan, vegetarian, gluten-free, paleo gravy adds up taste and smooth, silky texture to the dish. In parties, festival gatherings, gravy curry is staple. Thats because gravy adds up volume and smooth gravy simply slides thru the throat. Though I am not fan of freezing, you can make extra gravy, freeze and use when you need.

Common way’s to use Indian gravy is to cook with vegetables or meat and as a side to biryani dishes. Add your favorite vegetables or meat to this gravy, simmer and enjoy. Chicken and Potatoes are most crowd cheered combination which is cooked in gravy.

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.

Beetroot, carrot raita

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.