Ujwala's Delicacies

Indian inspired all natural kitchen.

Moringa, Egg curry

Are you craving something different without having to regret? Look no more. Here is all-natural, gluten-free, paleo moringa, egg saute. For those looking for a break from everyday routine recipes, this all-natural, gluten-free, paleo iron-rich Indian recipe is going to win you over.

This easy, yet creative egg curry is an excellent pair with rice, roti, chapati, even flavored rice as jeera rice, vegetable biryani. Eggs are one of most crowd pleased, versatile & healthy food. Give it a try, you will realize how simple, robust with flavor, tasty and healthy it is.

Green papaya, moringa leaves saute

Take a foolproof chance with this recipe to cook something truly different when creating healthy recipes! Adventures don’t have to be with sports or on vacation. Challenge yourself with a new vegetable, new method or a recipe. It’s literally a priceless experience. Here is all-natural, vegan, gluten-free, paleo papaya, fenugreek leaves saute. Moringa is nothing but drumstick leaves. For those looking for a break from everyday routine recipes, this all-natural, vegan-friendly Indian recipe is going to win you over.

Papaya is called as the Fruit of the Angels. Though it is often overlooked as a culinary delight in western countries, for centuries, papaya is a prominent food in Thailand, India, Caribbean countries. Papayas are consumed either ripe or green. Not only in cooking, papaya has been a crucial ingredient in natural healing and beauty care.

Tindora, moringa saute

Do you want to taste something truly different when creating healthy recipes? You’re in the right place! I’d love to introduce you to my tindora moringa sauté. Moringa is nothing but drumstick leaves. Not just for people that love Indian recipes, this is the one that most people haven’t heard of. But this all-natural vegan-friendly Indian recipe is going to win you over. Tindora is also called ivy gourd, scarlet gourd. Tindora is Indians favorite staple food and party food. Tindora turns out so crunchy when sautéed and stays crunchy for a long time.

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.

Butternut squash soup

There is nothing more comforting than a piping hot soup during winter. This healthy, all-natural, vegan, vegetarian, paleo, gluten-free, no-stock soup is full of good stuff. When you want to keep your dinner light, this delicious soup is the one. This warm and comforting soup is your weight loss treatment, your vitamin pills. Fresh from the farmers market, fine butternut squash is simmered, adding body, and cooked in all-natural spices.

Butternut squash is steamed, preserving valuable nutrients, loaded with unprocessed spices and flavor. Low in fat, calories, high in protein, vitamins. Healthy starter, snack whatever you can think of.

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”.

Shrimp scampi

Shrimp scampi is one of the quick and easy recipes for fast, yet delicious and impressive weekday meals. Just toss shrimp in a white wine, garlic, parsley, chili flakes, and pasta. You’ll have the most satisfying dinner ready in less than a half hour. I use fresh shrimp. I never use frozen shrimp. I buy fresh shrimp, peel, devein. Yes, it sounds like a lot of work, but once you taste fresh shrimp, you don’t feel like going back. Fresh shrimp is so soft, that it hits the spot every time. When the week is busy, time is short and you want to make home-cooked meals for yourself or family, pasta is the one.

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.