Lotus root fry

I absolutely enjoy cooking delicacies with new veggies every day. I shop at the farmers market and local markets for rarely found veggies. Lotus root fry is a versatile dish, that can be an appetizer or a side of the main course. I was in main course mood when I took this picture. You dont need to make separate dishes for appetizer and maincourse. Let your family or guests choose depending on their mood. What a bumper offer. In Indian cuisine, spiced vegetables cooked with out gravy is commonly consumed with rice. Those dry roasted veggies are also consumed with chutney on the side. Adopt ancient Indian clean recipes. Lotus root called as tamara veru in telugu, kamal kakdi in hindi, Thaamari thandu in tamil.

This is an absolute Vegans and vegetarians rejoice! Vegan lifestyle getting more attention. More and more people started believing in vegan in predominantly meat-eating countries for health reasons or to reduce cruelty. With so much popularity, now is a good time to be vegan. Lotus root fry is a vegan, vegetarian, gluten-free and paleo delicacy to start with. More n more meatless options. Nothing to worry about if you are thinking to be a vegan.

Jowar chaat Salad

I am so excited to present Jowar (sorghum) chaat salad. One of the vibrant, tasty and most importantly healthy salad. This is the most colorful, delicious and healthy dish I ever ate. To satisfy that longterm urge to have a clean, homemade meal, this vegan, vegetarian, gluten-free, nut-free dish is here. Not just for Indian food lovers, this chaat salad is must eat dish for everyone who wants to try unique, healthy, clean recipes.

Jowar, which is known to the western world as Sorghum, is widely used in India and Africa. Jowar is a versatile grain, that can be boiled, made chaats, soups, khichdi, replacement to rice, vegan stews. Jowar flour is used to make gluten-free roti or tortillas. Flour is also used in baking. Jowar is a gluten-free, high-protein, cholesterol-free grain with impressive nutrients as dietary fiber, iron, phosphorus, and thiamine. Ditch multivitamins. When you can make such a clean, homemade recipe, you do not need artificially fortified food.

Turai, coconut chutney

Turai aka Ridge guard is well known in Asian countries, especially in India, China, Philippines, Vietnam, Indonesia, Malaysia, and Japan. All of these cuisines have such a unique way of transforming this plain tasting vegetable into something amazing. Today, I introduce you to South Indian state Telangana way of transforming turai (beerakaya) into an amazing chutney (beerakaya pachadi). Not a lot of non-Indians know about chutney. Not just Indians, but non-Indians can enjoy chutneys too. Chutneys are so versatile, they can be eaten with rice as South Indians do or use as condiments for sandwiches, burgers. It also can be used as pasta sauce. Vegans all over the world or those who are struggling to find delicious and tasty meatless recipes should know about chutneys. Also those looking for diabetic friendly recipes, low carb, low sugar recipes, chutneys are rejoiced. Chutneys are all-natural, clean, vegan, vegetarian, gluten-free and paleo. No regrets.

Green and Sweet chutneys

Green and sweet chutneys are the most popular condiments in North India. In fact throughout India nowadays. Compliment an underflavored dish or a bland dish or a dry dish with these creamy chutneys and enjoy the full flavor. Though these chutneys are originated and are staple in North India, popularity is spreading to South India as well.

Green and Sweet/Tamarind chutneys are clean homemade condiments that can be complemented to many dishes. You could replace ketchup completely with these vegan chutneys. If you are looking for various condiment recipes to replace ketchup, mayonnaise, mustard, start with these. They don’t taste like ketchup. But carry great taste, texture, flavor, health benefits and great satisfaction. Green chutney, made of mint and cilantro, is spicy, flavorful. Sweet chutney is made of tamarind, jaggery, optionally dates. It tastes sour, sweet, tangy and is very flavorful.

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.

Philippine purple Ube with indian spices

Can you tell whats wrong with this dish? Good for me if you haven’t noticed. Go to post to know. The point I am making about this photo is that, don’t be intimidated by dishes not looking great when you cook. When I was a kid, I was like that. If my mom’s dish doesn’t appeal me, I wouldn’t eat. As I grew, I understood that appeal is just about eye entertainment. If you are an amateur cook, take baby steps. Not worry about starting to cook and trying out new recipes.

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.

Easy Taro stir fry

Taro roots are large and nutty version of arbi, arvi or colocasia roots. Taro is not arbi as many think. Different species of Taro roots are native to Southeast Asia and southern India. Now it is cultivated and used in many places all around the world. Taro has reddish brown lines over pure white. It is not as sticky as arbi. Stir fry comes out perfect. Safely replace potato or sweet potato in a recipe. Taro can be roasted, boiled, simmer, mashed, or fried.