Ujwala's Delicacies

Indian inspired all natural kitchen.

Recipes to eat with rice

Eat with brown, black rice, quinoa etc

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.

Vegetable Ulava chaaru Biryani

“Ulava Charu” in other words horse gram lentil soup or kollu rasam, is South Indian states Telangana and Andhra Pradesh’s favorite soup. Ulava Charu is a traditional yet lusciously luxurious Andhra Rasam. It is generally served with rice and topped with home made butter. Instead of ulava chaaru mixed in rice yourself, this recipe brings you that aroma, taste immersed together. It gives most pleasure to taste buds. It is served as a special dish when special guests arrive. Horse Gram (Macrotyloma uniflorum) is not very popular bean anywhere other than South India. In South India it a rich and delectable food.

In South India, Rasam or Charu is staple food. It is watery and soup consistency and is usually consumed with rice, lentils and ghee. Sometimes rasam is served as a gravy with dry fry dishes. Lately, its been consumed a soup as well. Rasam tastes sour, tangy and flavorful. It is made of tamarind juice base. It can be made of tamarind juice cooked in a variety of vegetables or plain cooked tamarind with tampering, cooked lentils and spices. You can make wide varieties of rasams by changing sour agent. Click post to see more.

Easy Taro stir fry

Taro roots are large and nutty version of arbi, arvi or colocasia roots. Taro is not arbi as many think. Different species of Taro roots are native to Southeast Asia and southern India. Now it is cultivated and used in many places all around the world. Taro has reddish brown lines over pure white. It is not as sticky as arbi. Stir fry comes out perfect. Safely replace potato or sweet potato in a recipe. Taro can be roasted, boiled, simmer, mashed, or fried.

Skinny Sweet potato soup

Did you know you can make full-flavored, creamy soup with out broth and dairy? Trust me you will not miss broth, butter in taste, flavor and aroma. Soup is supposed to be light. It is an anticipation to upcoming meal. With broth and heavy cream soup can load up calories equivalent to meal. Soups made of canned ingredients and stock cubes are high in sodium, bad fat, less in nutrients. This kind of soup is unsatisfactory too. Soup is my favorite fall, winter relish. It feels so comforting sipping a warm bowl of soup.

Lotus root kung pao

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.

Braised Kohlrabi with magic spice

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.

Wish you a very happy Ugadi, Gudi padwa

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.

Cilantro and onion chutney

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.

Purslane with mung lentils

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 chicken curry

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.