Ujwala's Delicacies

Indian inspired all natural kitchen.

Whole-grain, low-carb, high-fiber dosa

For those who don’t know what Dosa is, it can be described as Indian crunchy sourdough crêpe pancake. A breakfast which is light in carbohydrates and sugars, high in protein, fiber is categorized as healthy breakfast. Traditional Dosa has high carbohydrates, no sugar, moderate in protein and fiber. Most of western breakfasts are not in healthy category. Usual western breakfasts are made of highly processed all-purpose flour, sugars and topped with whipping cream. With a few changes in recipe, Dosa can be low in carbohydrates and no sugars, high in protein and fiber. Once batter is prepared and fermented, A well made Dosa is wonderfully delicious, and a healthy breakfast for busy mornings. Choosing savory breakfast over sweet has many benefits. It cuts down lot of sugars to your daily intake. Adding peppers in breakfast gives you essential minerals which keep you active all day.

Once dosa batter is prepared, it can be refrigerated up to a week. With a little preparation ahead, Dosa is easy and healthy breakfast for busy mornings. A number of instant dosa packages are available in stores these days. Be-aware that these products and restaurant dosa’s contain higher amounts of rice and non nutritious dehydrated ingredients. Since packaged dosa mix is not fermented, they lack key nutrients. Think of it as just consuming a package of dehydrated carbohydrates.

Asparagus Chutney

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 ultimately delicious and healthy. Chutney loaded with iron, vitamins and anti oxidants. Traditionally, in olden days, vegetables were cooked in spices and crushed with hand in mortar pestle. Chutney is usually consumed with rice with ghee poured on top. Lately with low carb conciousness, people prefer to eat chutneys as homemade dips for tortilla chips, pita chips, south indian snacks as sakinalu, janthikalu and karappusa. They make excellent all-natural condiments too. Chutneys are one of the easiest recipes to make. Chutney can be made with little less effort and a handful of fresh ingredients. Secret for perfect chutney is balanced amount of vegetables, chillies, salt and a sour agent usually tamarind. Optionally jaggery can be added. Salt, chillies, sourness and sweet blends into a unique tasty dish. Check out few home-made all natural chutney recipes here.

Whole grain idli

Idli is a traditional staple breakfast in South India. For those who are don’t know what Idli is, it can be described as steamed lentil cakes. Because Idli is pain in taste, it is consumed with home-made peanut chutney, most beloved amber (lentil soup) or pod (spice powder) mixed in ghee or oil. This idli recipe is modified version to make it less in carbohydrates, high protein, high fiber. Which makes it excellent breakfast for modern low active lifestyle, diabetic patients, infants and seniors who have poor digestion and for those who need probiotics to get immunity. Making whole-grain and low-carb does not change the taste, rather they are more soft, fluffy for long time.

Lemon rice with turmeric

You call it lemon rice or yellow rice, it is Indian’s most favorite festive food. It is favorite offering to Indian gods. One of the easiest and a favorite dish made for guests, special occasions. In fact, a number of rice-based recipes are made in different regions. An all-natural, gluten-free, vegan, vegetarian, paleo dish. Replacing white rice with brown rice or quinoa will add a great number of nutrients.

For westerners, lemon is rice is known as yellow rice. For them, it is probably a mere rice dish. But this dish made a special appearance in millions of family get-togethers, weddings, festivals etc. In typical south Indian family lemon rice is a staple food and also a very festive dish. If you are looking for an authentic way of making lemon rice, here it is.

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.

Pumpkin, coconut stuffed modak

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 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. Ganesh chaturthi is also festival of food. Foodies like me wait every year for mouthwatering prasad. Lord Ganesh is said to be foodie. Many varieties of prasad as modak, kheer, puran poli, undrallu, kudumulu etc are made and offered to him. North Indian way of modak is deep fried. Flour dough is rolled, and closed with filling, then deep fried. In south india modak’s are steamed with filling and rice flour on top.

Asparagus, brussel sprouts chutney

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 vegetables, nuts and tampering combination makes tasty and healthy chutney loaded with iron, vitamins and anti oxidants. Traditionally, chutneys are eaten with rice and ghee poured on top. Chutneys make excellent homemade dips for tortilla chips, pita chips, sakinalu, janthikalu and karappusa. They make excellent all- natural condiments too. Check out home made all natural condiment recipe Brussels sprouts pistachio spread sandwich here.

Peas n potato cutlets

A rainy evening, perfect mood…All you need is a cutlet. A homemade all natural crunchy cutlet filled with nutritious veggies and green chutney on the side. What else can I ask for. I saw fresh pea pods in local market. They are still sitting in my fridge. A great way to use fresh peas. I kept watching my favorite movie while I shell peas out of pod. Yes it is a bit of work but the satisfaction of eating a dish made of fresh ingredients is price-less. Fresh peas are round, meaty and are hydrated unlike frozen peas.

Cutlets make great evening snack. Excellent to entertain guests with cup of coffee/tea or sip of cocktail. Wisely use up your left over potatoes. Baked, shallow and deep fried versions of cutlets can be made to suit your diet and taste.

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.