Ujwala's Delicacies

Indian inspired all natural kitchen.

Recipes to eat with rice

Eat with brown, black rice, quinoa etc

Sautéed Malabar spinach with tahini

Introducing Malabar spinach (Basella alba or rubra) to the western world. Malabar spinach is highly grown and consumed widely in India and other parts of South Asia. Malabar spinach is fleshy, thick and slimy. Leaves and tender and vine stems are edible. They may be eaten in appetizers, sautéed, stir-fried, in soups, and curries. Even use in omelets, pasta dishes, casseroles.

Malabar spinach is not spinach. To me, there isn’t any relation visually or in taste. Maybe scientifically they are distantly related. This dish called bachali Kura in Telugu.

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.

Gongura, potato curry

Gongura, which is known to the western world as Roselle, is a tangy and sour leaf. Roselle plant leaves and flowers both are edible. Gongura (Hibiscus Sabdariffa) leaves – the most popular dish in Andhra Pradesh and Telangana, India. Gongura leaves are widely used in Andhra Pradesh. It holds a very special place in Andhra peoples hearts. It is called as Andhra favorite dish – Andhra maatha or Andhra Shakambari Varaprasadam which is translated to “Vegetarian mother of Andhra”.

Avakaya Biryani

Avakaya is South India’s state of Andhra Pradesh favorite pickle. It is go-to pickle at festivals, weddings, gatherings, pujas, and wherever people gather. If you taste, you will soon realize the exaggeration about Avakaya is genuine. In other words, you will experience heaven on earth. Avakaya biryani is basmati rice cooked with avakaya. Avakaya biryani is an extravaganza.

Avakai is spicy, reflecting Andhra’s significant taste. Made from scratch, using household ingredients, Avakaya is a seriously tasty pickle. It is an exceptional combination to eat with rice and ghee. It also goes great with any dish which needs more flavor and spice. It even works as a dip. Lastly, it can be transformed into India’s favorite dish Birayni.

Philippine purple Ube with indian spices

Can you tell whats wrong with this dish? Good for me if you haven’t noticed. Go to post to know. The point I am making about this photo is that, don’t be intimidated by dishes not looking great when you cook. When I was a kid, I was like that. If my mom’s dish doesn’t appeal me, I wouldn’t eat. As I grew, I understood that appeal is just about eye entertainment. If you are an amateur cook, take baby steps. Not worry about starting to cook and trying out new recipes.

Fish baked in Banana Leaf wrap

Banana leaf has a lot of culinary significance in South India. Cooks in every household, restaurants use banana leaves extensively in their kitchen. The leaves are not eaten by themselves but are used as natural disposable plates and food wrappers. In South India, traditionally food is served on banana leaf. It was common to use for serving food before plates were discovered, and when plates were not 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.

Spicy Chinese yam stir fry

Chines yam, though native to China, it is widely cooked in Japan, Korea, Vietnam. Chinese yam can be eaten raw, baked, fried and in soups. In its raw form, it is bland. Chinese yam is used in Chinese herbal medicine, traditionally to treat disorders related to the stomach, spleen, lungs, and kidneys. You will not find Chinese yam often in western countries. Do not miss if you find them. I published a home-made spice powder recipe earlier which instantly makes any dish flavorful and tasty. I used that spice powder. If you don’t have it, you can replace with salt, chili powder, coriander powder and grated coconut.

Stir fry is a way to pan-fry vegetables in a small amount of fat. Though they are completely cooked, vegetables remain firm and healthy. Stir fried vegetables is a quick, healthy and colorful dish that can be added to lunch or dinner or even served à la carte.

Sprouted Black channa with roti

Sprouts are nutritional powerhouses. They contain high amounts of protein, vitamins, minerals. Sprouting seeds produce enzymes doubling nutrition. Sprouting also makes seeds easy to digest, which are otherwise not digestible. Make a variety of healthy recipes to boost your mornings. Sprouted black chickpeas are highly nutritious and rich in enzymes which promote good health. Black chickpeas can be eaten raw while sprouted, roasted, pressure cooked or ground into flour.
Legumes are a staple food in India. They hold an important place in every Indian’s daily diet. Legumes are meat to Indians as most of the Indian population is vegetarian. Indians derive most of their protein needs from legumes. Legumes have a prominent place in Indian culinary. There are a number of tongue-tickling recipes make of legumes. Here is a steamed and sautéed version of kala chana (black garbanzo beans), cooked with onion, spices, ginger chilies.

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.