Ujwala's Delicacies

Indian inspired all natural kitchen.

Malabar Spinach in lentils

Dal with rice or roti is a staple food in every Indian household. My childhood was no different and I’m carrying on the tradition with my family. Lentils are a tasty, nutritious item on a vegetarian dinner plate. Low in calories, and high in protein, calcium, fiber, lentils are versatile food to your diet. Many ways to transform lentils – dal, salads, spreads. Lentils cook much quicker than dried beans and do not need soaking before cooking. You will love this simple, easy, homespun weekday meal. Boost your dal by adding any greens or veggies to make it heart friendly, diabetic friendly. Lentils are a hassle-free addition to any meal with nutty and earthy in flavor. Lentils are available with or without the husk. The husk contains the highest amount of dietary fiber. Consuming lentils with husk adds taste and highest amount of dietary fiber content to your diet.

Malabar spinach or Indian spinach is not spinach at all. It doesn’t look or taste like spinach at all. Malabar spinach leaves are thick, fleshy. They cook very fast. Other than making lentils, you can saute, make soups out of Malabar spinach. This dish called bachali kura pappu in Telugu.

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.

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.

Black eye peas, samosa with alfalfa sprouts chaat

Chaat can be best described as salty, sweet and tangy savory snack. Chaat can be delicious and healthy if deep-fried items are avoided. Adding small amounts of fried stuff is ok, but consuming all fried items mean bloating yourself with calories.

Though there are tons of varieties of chaats, every dish has a unique, most cherishing taste. Chaats are great way to socialize and entertain. The road side carts in India and other countries serving chaats are favorite time pass spots to many families, friends, lovers, flirts. Chaats are excellent to entertain your guests with side of cocktail or lemonade.

Gluten-free Teff flour pancakes in 10 minutes

Breakfast is an “important meal of the day”.

Take a break from brown rice, quinoa and even multi vitamin pills. Consuming a variety of grains gives you all the key nutrients you need. Unique nutrients in each seasonal whole-grains are your multi vitamin, omega-3 pills.

Breakfast being the most important meal of the day, kick-start your metabolism with with this 10 minute high protein, moderate carbohydrates and fiber rich breakfast. Healthy breakfast makes a difference in how your body produces and processes glucose, or blood sugar. If think breakfast is doughnut with coffee, or sugary cereal with store-bought fruit juice, you’re setting yourself in sugar havoc. Fortunately, as all-natural food blogger, I am here to help you with breakfast that is flavorful as well as healthy. There are many breakfast items that taste great and are good for you. Eating breakfast can improve endurance exercise performance.

Whole-grain, kale, moong lentil falafel

Those moong lentils sitting in your cupboard have been trying to say something. Let me out… play with spices and cook me crunchy. Fried in oil, moong dal can transform into a crispy, nutty, savory snack. Reach for something crunchy when you need snack. If you haven’t heard of Masala vada, allow me to do the honors of introducing. Masala vada is South Indian crispy, savory fried snack. It is one of most crowd cheered festive snack. Which makes its appearance in every home on a festival day, entertaining smiley family and friends. In different southern states, they are also called masala garelu, masal vadai, paruppu vadai. If you haven’t tried this snack yet, also allow me to introduce to all-natural step-by-step recipe. This is dangerous knowledge.

Gongura pesto pasta

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. 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.

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.