Ujwala's Delicacies

Indian inspired all natural kitchen.

Brussels Sprouts, raw mango chutney

Consuming fruits and vegetables of all kinds is associated with quality health. It significantly lowers risk of many lifestyle-related health conditions. Eating green vegetables as raw mangoes, brussels sprouts decreases the risk of obesity, diabetes, heart disease and weight gain. Brussels sprouts don’t normally elicit a positive reaction from many people. Take a chance this holiday season to cook up more yummy recipes featuring Brussels sprouts. And every season, these recipes convert more and more people into Brussels sprouts lovers! These veggies are full of fiber and vitamin C, making them a nutritious addition to any meal!

Raw mango recipes are probably new to the western world. For Indians, especially South Indians, raw mango dishes are a staple. Mango has culinary significance at all stages, mature and immature. Pickles, soups, dal, mango rice, chutneys, salads, desserts, drinks, you name it. Mango is considered to be the king of fruits as it is the top fruit crop of India. Mangoes grow in tropical and subtropical weather where there is no high humidity and rain during the flowering stage. Southern India fits ideal cultivation conditions for mango.

Raw Jackfruit Dumplings

Dumplings or pot stickers is western known word for dim-sum (as called in China) or Momos (as in Tibet and Nepal). Momo is Nepali and Tibetan delicacy. It is a type of dumpling filled with vegetables, cheese or meat, is one of the main menu items in all Tibetan and Nepali restaurants. Though traditionally filled with yak meat, in different areas of North east India, chicken, pork, goat and buffalo meat is used and eaten with a variety of sauces.

Tibet is situated in north of the Himalayas. Extensive mountain ranges to the east of the Tibetan Plateau mark the border with China, and the towering Himalayas of Nepal and India form a barrier between Tibet and India.

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.

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.

Brussels sprouts, pistachio spread sandwich

Make your own spread for your sandwich for a all natural ultimate low-calorie sandwich. Take these tips to enjoy your sandwich the healthy way. You don’t have to sacrifice taste or satisfaction.

How to make all natural healthy sandwich? Don’t worry about how start a healthy all natural sandwich. I am here to help you pick best ingredients from scratch and give you recipes for making quick and easy sandwiches.
Brussels sprouts don’t normally elicit a positive reaction because of its bitterness from high sulfur. Transform brussels sprouts to yummy recipes. Become fans just like me. These veggies are full of fiber and vitamin C, making them a nutritious addition to any meal! Depending on where you live, it could be your last chance to eat Brussels sprouts for awhile. These hearty winter vegetables are usually in season from fall through late winter. Brussels sprouts look like baby cabbages for a good reason: They’re a member of the cabbage family that includes veggies with edible leaves.

My first experience with Brussels sprouts was cutting them and cooking in tomato gravy. But couldn’t get bitterness off. I tried roasted brussels sprouts. Just didn’t like that way. I have experimented various ways to cook and had success. Ever since I’ve been enjoying them.

Sweet potato in curry leaf and raw mango gravy

A variety of vegetables cooked in tamarind gravy sauce is staple food in South India. It is known as pulusu. Usually accompanied by rice. Fish cooked in tamarind gravy is a feast for the family. It is made on special occasions. Try eating with black rice. Excellent way to add black-rice to your diet.

Though not as popular as brown rice or wild rice, black rice, known as forbidden rice, purple rice and black rice. It is called forbidden rice because only the emperor and members of the royal family were permitted to eat it. It is an ancient grain that has impressive health benefits than most other closely related rice varieties. In ancient China, black rice so superior and rare, it was reserved exclusively for the kings and royalty. Today this type of rice is picking up in popularity and popping up in more health food stores across the US, Australia, and Europe, as people discover the numerous health benefits that whole grain black rice has to offer.

Nepali (tibetan) Jackfruit momos

Momo is a Tibetan delicacy. It is type of dumpling filled with vegetables, cheese or meat, is one of the main menu items in all Tibetan and Nepali restaurants. Though traditionally filled with yak meat, in different areas of North east India, chicken, pork, goat and buffalo meat is used and eaten with a variety of sauces. It is similar to popularly known dish pot stickers in Western countries.

Tibet is situated in north of the Himalayas. Extensive mountain ranges to the east of the Tibetan Plateau mark the border with China, and the towering Himalayas of Nepal and India form a barrier between Tibet and India.

Traditionally momo was the symbol of either a party in progress or someone having food in a restaurant. Momos were made at homes occasionally and during special occasions. Momo, the Tibetan delicacy. This dumpling, filled with vegetables, cheese or meat, is (along with the Thukpa or noodle soup) one of the main menu items in all Tibetan restaurants. In reality, this food is shared with cultural cousins in the Indian Himalayas, Bhutan and Nepal. But Tibetans continued to be seen as the owner of the momo brand.

Now things are changing (at least in Delhi and many northern cities) with the Indianization of momos. Many Tibetan’s are opening a roadside shack selling momos. Today there are several road side stalls in Delhi, Dehradun, selling momos. In north-west Delhi new stalls emerged with a wide variation of momos. The common feature is that these stalls are all owned and operated by Indians.