Ujwala's Delicacies

Indian inspired all natural kitchen.

Whole Grain Dahi Vada with Homemade Yogurt

The soft vada soaked in creamy white dahi (curd) and topped with aromatic spices and chutney is a delight to the plate. I have given the recipe a healthy twist by using whole grain urad dal to make the vadas for added fiber. Furthermore, this is one of the most excellent low carb, no preservative recipes as I prefer to use unsweetened homemade yogurt. My favorite vegetarian, protein-packed, gluten-free snack. It is a snack in Indian cuisine, yet it fully qualifies as a light, healthy meal. Make a choice depending on your mood and how hungry you are for vadas. This is dahi vada is not only packed with protein, but it also has high calcium, fiber, vitamins, and active probiotics as well. Though vadas are fried, since they are dipped in water, some of the oil is separated. If you still want to make it an ultimate power nutrition meal, fry vadas in one of – coconut oil, peanut oil, sunflower oil, canola oil, vegetable oil. These oils have a high smoke point around 500f. Which means the oil doesn’t break down chemically and produce harmful radicals till it reaches that temperature.

I wonder many times that ancient Indian cooks have come up with such awesome homemade recipes without using any artificial flavors or stock. I feel responsible to preserve such recipes and pass on to next generations. If you agree with me, follow me, make as many recipes for our children and they will repeat.

Dahi Vada: Names & Nutrition

Dahi vada is known by various names across India such as- Dahi Vada (in Gujarati); Dahi Bhalla (in Punjabi); Doi Bora (in Bengali); Dahi bara (in Odiya); Dahi bada (in Rajasthan) and Thayir vadai (in South India).

Dahi vadas are packed with protein and calcium. They serve as a refreshingly savory energy booster during hot summer days. This is one of the low-fat Indian keto recipes which when had as an appetizer can save from over-eating. The recipe uses a lot of dahi, also called curd or yogurt. The curd is extremely beneficial for weight loss. Moreover, curd helps in digestion, enhances immunity, makes skin glow and aids in maintaining healthy bones & teeth. The vadas are made up of whole grains, and the dietary fiber present in whole grains help maintain good health.

Rajgira, coconut and brown sugar laddu.

This festive season, enjoy low-carb and low-sugar Indian food without sacrificing genuine Indian taste. Those looking for low-carb, low-sugar recipes will find a haven here. Whether it is Diwali, Navratri, Dasara, Sankranthi or Rakhi, this sensational laddu will impress everyone.

Tiny Seed. Big flavor. That’s amaranth.

Originally a staple of the Aztec diet, amaranth soon made its way to Asia where its taste, texture, and nutrition earned it the title of “king seed.” The leaves, flowers, and seeds of all three are edible. When you add amaranth in amounts up to 25% of total flour used in gluten-free recipes you improve the nutritional value, the taste and texture of gluten-free baked goods. Additionally, amaranth is an exceptional thickener for the roux, white sauces, soups, and stews.
Amaranth or rajgira means “immortal” or “everlasting” in Greek because it contains more than three times the average amount of calcium and is also high in iron, magnesium, phosphorus, potassium and it is the only grain which contains Vitamin C. Rajgira also has far more lysine, an essential amino acid, which the body does not manufacture, compared to other grains. Lysine is needed to metabolise fatty acids, absorb calcium, and is essential for strong, thick hair.

Amaranth is a less popular cousin of quinoa—another previously obscure, gluten-free supergrain favored by the ancient Incas. These crops have similar nutritional profiles, but amaranth is less likely to be found in your grocery store.

Amaranth is high in protein and important minerals, such as calcium, iron, potassium, and magnesium. But its most desirable nutritional feature is amino acids. Amaranth nearly matches the optimal amino acid ratios set by the World Health Organization.

Paala undrallu

This dish is natively made for Ganesh Chaturthi festival in southern parts of India. Popularly known as paala undrallu (Milk modak). Ganesh Chaturthi is a 10-day-long festival every year. It is the most popular festival of Maharashtra. It is said Ganesh Chaturthi was started by Chhatrapati Shivaji and It is been celebrated since the days of Maratha rulers: Satavahana, Chalukya, and Rashtrakuta. Now it is mainly celebrated in southern states of Maharashtra, Tamil Nadu, Karnataka, Andhra Pradesh. Among them, Maharashtra is the state known for high scale celebrations.

Ganesh Chaturthi is also known as ‘Vinayaka Chaturthi’ or ‘Vinayaka Chavithi’ is celebrated by Hindus around the world as the birthday of Lord Ganesha. It is celebrated on 4th day of Hindu lunar calendar month of Bhadrapada maasa. Which is usually in mid-August to mid-September. Kudumulu or Undrallu are steamed sweet rice balls made of rice flour, Jaggery, typically made Andhra Pradesh state in India.

Coconut, jaggery stuffed modak

The day is dry and bright. The people are preparing for an auspicious day. The day Lord Ganesha gives strength to overcome the obstacles in our lives, makes us stronger. The prayers have listened, all mighty Ganesha will lead us along the path of righteousness. All of Mumbai, indeed all of India, is full to bursting with anticipation. This can only mean one thing: Ganapathi Bappa Moria. Ganesh Chaturthi is also known as ‘Vinayaka Chaturthi’ or ‘Vinayaka Chavithi’ is celebrated by Hindus around the world as the birthday of Lord Ganesha. With such a hype, you’d expect gatherings, puja, food, decorations… and you will not be disappointed! The spirit goes on for a whole 10 days. One has to experience the high energy Ganesh Chaturthi for whole 10 days from puja on day 1 till procession on the on the 10th day of Ganesh Chaturthi. It is said that the high spirited Ganesh Chaturthi procession started as early as 1894.

Kudumulu in Sweet potato and poppy seed gravy

Kudumulu or Undrallu are steamed sweet rice balls made of rice flour, Jaggery, typically made Andhra Pradesh state in India. They offered to Lord Ganesha on the festival of Ganesh Chaturthi (Vinayaka Chavithi). They are also called bellam kudumulu, teepi kudumulu, bellam undrallu. Fresh sweet potato crop comes in fall, though they are available throughout the year. Perfect time for Ganesh Chaturthi, Navaratri, and Diwali. Ganesh Chaturthi is also a festival of food. Lord Ganesh is said to be a foodie. His favorites varieties of Prasad are modak, kheer, Puran Poli, undrallu, kudumulu, and list goes on. Foodies wait for mouth-watering food made of grated jaggery, coconuts, and dry fruits on Ganesh Chaturthi.

Ganesh Chaturthi is high spirit and enthusiastic celebration. Preparations start days before the festival. Preparations to make Ganesh idol to buying new clothes and planning for food etc. Ganesh Chaturthi is also known as ‘Vinayaka Chaturthi’ or ‘Vinayaka Chavithi’.

Young green Papaya rasam

Rasam is a South Indian dish served commonly with white rice. The term “rasam” literally means soup or juice in Tamil, while in Sanskrit it means “the essential products of digestion”. An authentic rasam would have a sour base prepared using tamarind. I may include lentils and vegetables. Often wise home cooks use the excess water from cooked dal. Cooked dal is used for dal or sambar. Flavorful, nutritious The spices of rasam blend in smoothly to create a flavorsome and aromatic spicy soup. This light savory papaya rasam fits appropriately as a low carb meal with brown rice or quinoa.

Colocasia Stem Sauté

Around the world, almost 10% folks relish a wide assortment of Colocasia as a staple food. The leaves of this plant are quite popular while Colacasia stems are enjoyed by a very limited group of people. So please go ahead and relish this low carb, highly nutritious delicacy. This vegan Colacasia Stem Saute is a gluten-free recipe. It is a delicious Keto Indian curry benefiting the body tremendously for being highly fibrous and packed with nutrition.

Colocasia: How to Recognize it by Form and Name?

Colocasia plants also known as Elephant-ear plants because of their large leaves shaped like those of elephant’s ears. Unlike Alocasia, Colocasia leaves droop downwards.

Colocasia is called by a host of names in different Indian languages such as Taro, Arvi (Hindi name); Kachu (Bengali); Aaloo (Marathi); Sempu (Tamil); Chempu (Malayalam); Kesavedantu (Kannada); Pan (Manipuri) etc.

Till and besan laddu

Makara Sankranthi is celebrated for three days. The first day is Bhogi. North India is known as Lohri. The second day is Sankranthi which is dedicated to worshipping Surya (the Sun god), Varuna (the rain god) and Indra (king of gods). The third day is Kanuma which is dedicated to cleaning cows, farm animals, and farm equipment and also offering prayers to them for helping with a successful harvest season. Sweets called nuvvula laddu, sakinalu, ‘ariselu’ and ‘bobattlu’ are made and offered to family and extended families. Pongali made of fresh harvest rice and jaggery is made. For this reason, in Tamilnadu, it is called Pongal. Since Sankranti falls in winter, consuming sesame seeds mixed in jaggery is beneficial to keep the body warm. Eating sesame and jaggery is believed to take away the bad elements of the minds and hearts of people. Sesame helps retain the Shakti (Divine Energy) and Chaitanya. It is known to eliminate sins if used in drinking water, bathing, applying til oil on the body and other uses. It is said sesame seeds have a greater ability to absorb and emit sattva (One of the three components in the universe, signified by purity and knowledge) frequencies.

Nuvvula saddi

అసలీ బతకమ్మ పండగ ఏమిటి?

బతుకమ్మ తెలంగానోల్లకు షానా పెద్ద పండగ. బతుకమ్మ పండగను తొమ్మిది రోజులు జేస్తరు. దసరాకు రెందు దినాల ముందస్తది. వర్షా కాలంలో వర్షాలు పడ్డంక రోడ్డెమ్మటి తంగేడు పూలు, గునుగు పూలు బాగా పెరగ బడతయి. గవాటితోని బతుకమ్మ ని పెద్దగ పేరుస్తరు. పసుపు తోని గౌరమ్మ ని జేషి దాని పైన బెడ్తరు.
In the state of Telangana, monsoon rains starting in June till October, bring plenty of water into the lakes, rivers. Many colorful flowers as gunugu, tanged, banti, chamanti bloom everywhere. Women arrange these floweres in a tower shape in a plate called batukamma. Groups of women sing and dance around the batukamma. The festival begins 9 days before the Saddula Bathukamma which falls two days before Dassera. Women sing and dance all 9 days and immerse batukamma them in near by lake or pond. On the last day of 9 days of batukamma, men bring huge quantities of flowers and women make huge batukkammas. Large group of women gather, sing and dance around batukamma.

Batukamma karivepaku saddulu

This is the time of the year 9 sacred days are celebrated in large scale. Though they are called different names, celebrated differently, worshipping avatars of Durga is common. Navratri, Mysuru Dasara, Batukamma, Kullu Dussehra, Durga Puja, Nadahabba etc. This high-spirit festival is celebrated in many different ways. Some fast, some feast, some jagaran (not sleeping thru the night), some dance every night, some worship with high devotion.