Ujwala's Delicacies

Indian inspired all natural kitchen.

Gongura Biryani

Gongura, which is known to western world as Roselle, is 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 people’s hearts. It is called as Andhra favorite dish – Andhra maatha or Andhra Shakambari Varaprasadam. Gongura known as Jamaican sorrel leaves in carribean countries, as Roselle, florida cranberries in western countries. It is known as ambadi or pulicha keerai, LalChatni, Kutrum, Tengamora, Aamelli, Pundi Palle, Pitwaa, Taka bhendi, Khata Palanga, Kotrum, Mestapat, Amaari in other parts of India.

Pompano in coconut, blue poppy seed gravy

If you’re trying to lose weight or on nutritions diet, then fish is your best friend. The American Heart Association recommends that you eat at least 2 servings of fish each week. Fish is not just delicious, but it’s nutritious as well. Seafood is a rich source of protein, vitamins, Omega-3 and minerals. It’s a nutritious, exotic, low calorie addition to any meal. Cholesterol content in fish is almost equal to red meat and poultry. However, the fat is mainly poly – unsaturated. The human body can’t produce omega-3s, but yet they’re needed for a healthy body.

Multipurpose vegan, gluten-free spice powder

What if you have a magic spice and just by adding to dish it intensifies flavor, aroma and taste 10 times better? Yes this is it. Soy sauce. wasabi, green, red sauces are great condiments which boosts flavor and taste. But finding naturally brewed, no chemical soy sauce is hard. Chemical soy sauce is commonly available and is cheaper. It is made with quick process, usually within days. It is made of soy protein, corn syrup and caramel. It doesn’t have natural flavor as naturally fermented sauce. Chemical soy sauce is super salty. Authentic wasabi? Whats called wasabi in stores and restaurants is green color, corn starch added horse-radish. It has no wasabi in it.

Another flavor boosting condiments – green and red sauces are full of chemicals, colors. More over, we are adding chemical filled sauces to packaged noodles. Packaged noodles already carries enough preservatives. For those who wants to make all-natural chemical-free meal, options are low. I, as an All-natural blogger, I can help you here.

Carrot sauté with turmeric, coconut

Sautéed carrots are perfect if you’re looking for a great vegetable that’s easy to make, healthy, and delicious. In western world carrot sauté is a side, but it makes a great entrée with rice, roti or tortillas. Carrots are fairly inexpensive which makes this dish most economical. This time of year farmers markets are bursting with greens, vibrant veggies and fruits. Many of the vegetables in season also come with their own greens– beets, turnips, carrots etc. Carrots healthy – sautéing is a cooking method that preserves a lot of the carrots’ nutrients, so that each bite is even better for you! With a side of brown or wild rice, this dish becomes a wildly healthy dish.

Radish, Mung dal lettuce wrap

A crunchy protein rich light dinner or medium sized snack. Mild kick in radish combined with mung dal makes this dish a vivid delicacy. Those times when you don’t have big appetite for dinner or feel lazy to make roti, this dish serves your purpose. Usually I make this dish with left over mung dal. When hot, with ghee this dal dish goes excellent with roti and rice. In the evening when it is at room temperature, eat with lettuce.

Sautéed purple cabbage with mung dal

Eating cabbage raw, steamed, or lightly sautéed gives maximized health benefits. Cabbage is very economical . It’s inexpensive, stores well for long, and is available throughout the year from late summer through winter. A whole cabbage will keep in the refrigerator for 2-4 weeks. You can chop and store for 1 week. Cook fresh at your convenience.

Baked fish with bell-pepper and spring onion

Never settle down with frozen fish sticks. Try this fresh, crispy baked fish. Perfectly baked to preserve nutrients and flavor. Pile vegetables over fish and bake. Any firm fish as tilapia, bass, grouper, mahi mahi will work. I made with all varieties. Cook up this quick and easy dish in 30 minutes.

If you are not a fan of the fishy smell, its ok. By marinating in lime or lemon juice and salt, get rid of fishy smell. Garnish with healthy condiments as lightly baked sliced green onion and fresh bell peppers. Get away from frying fish mess. With fish dinner is never boring or routine. It’s excellent for any busy weeknight.

Classic south indian chicken fry

A fiery Andhra fry cooked with ginger-garlic paste, cinnamon and cloves.

South India’s gravy based curry delicacies are known as koora. If deep-fried or shallow fried without gravy is known as vepudu. A variety of vegetables as ridge guard, bottle guard snake guard, raw bananas, eggplant, lentils are widely used. Many regional speciality sambar, rasam varieties are made with different with homemade powders. Rasam is often accompanied with fry based curries. Garnishing with curry leaves, cilantro, coconut and peanuts are often used to add another level to the flavour.

Some of the most mouth-watering vegetarian dishes are gongura pachadi, snake guard raitha – potlakaya perugu pachadi, fried mung dal fritters (masala vada), pulusu (vegetables cooked in tamarind gravy), Pachi Pulusu (a version of rasam). Gongura is called andhra’s favorite meal (Andhrula abhimana vantakam).

Kale, tomatillo toor dal lentils

Kale and tomatillo are an excellent combination to make Dal. Dal is cooked Indian lentils usually mixed with vegetables, spices, and tampering. Toor dal – Split pigeon peas are the most commonly cooked lentils in India. It is recommended to eat at least 2-3 cups of cruciferous vegetables daily. These include all vegetables in the Brassica family: cabbage, kale, broccoli, etc. Veggies n lentils together make a great tasting, healthy, clean vegetarian dish. If you are looking for some meatless alternatives, Kale and tomatillo is the first stop. Spinach lentils is Indians most favorite Dal. You will be surprised Kale dal is not so different, but with more nutrients and a great crisp texture. It will be the Indian’s next favorite dal.