A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.
Kadamba Saadham / Kadamba Sadam – This no onion no garlic South Indian Delicacy is a perfect medley of vegetables, rice, lentil, spices and curry leaves. Yes, curry leaf is a significant ingredient, and that’s what differentiates this rice from its cousins like Bisibelebhaat and Sambar Saadam. Hop on to read how to make this delectable Kadamba Sambar Saadam in the pressure cooker with step by step photos.
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Today I am going share an easy, no fuss, and cold Mediterranean style Eggplant Mozzarella Sandwich with grilled eggplant, zucchini, pesto and of course mozzarella. It’s a great make-ahead sandwich. All you need to do is prepare it, wrap it tightly with plastic wrap or brown paper and store it. A delicious grab and go lunch perfect for your preteens, teens and of course adults too.
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Here is festive thali spread with Bevu Bella that I prepared recently for the Ugadi Festival. This is precisely how we make back home, and I have replicated pretty much all the recipes here. No wonder it is close to my heart. Check out the detailed Kannada style Ugadi Thali Spread in today’s post.
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Onam Sadya Thali – A rich and royal feast, an insanely delicious thali, nobody can say no to. With a wide variety of dishes loaded with veggies and coconut, it is a must to try Thali. The Onam sadya dishes varies region-wise within Kerala. I did not follow any specific region instead prepared the ones that my family loves. Here comes my Onam Sadya Thali. Check out the post for the individual recipes and how I prepared.
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A not-so-elaborate yet so delicious and easy Konkani Vegetarian Thali that satiates not only your taste buds but also your mind and body. This protein-rich thali is sure a party and crowd pleaser. Check out the post for individual dishes and the details.
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Today’s recipe is one of the traditional Garhwali cuisine recipes from Uttarakhand – It is the super healthy Gahat Phaanu or the Kulath phanu. Simply put, it is the horse gram lentil stew. I noticed different spellings for phanu. It is written as phanu, phaanu, phanoo. Phaanu is prepared by grinding lentils that are soaked overnight. Based on the lentil you add, it is named accordingly. Gahat is horse gram, and that’s what I am going to share today – Gahat ki Phaanu.
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Won’t it be a cardinal sin, if I miss posting the Punjabi style Dal fry when my theme is all about lentils and legumes? So here is my version of Dhaba style dal fry, bursting with the flavors of kasoori methi and other spices. Check out the instant pot and pressure cooker version of the dal fry and don’t miss the video.
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We are traveling from east to west today. Yes from Manipur to the beautiful Goa. I am going to share a famous Goan curry prepared with fresh ground coconut masala and white peas. It’s the Tonak, precisely Chanya Tonak meaning dry peas curry. Serve this lip-smacking, quick-to-make tonak with roti or naan or pav or even with biryani. You will be showered with praises for sure. Check out the instant pot and pressure cooker version of this recipe here.
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Soya Thongba – A Manipuri special mild curry prepared with soy chunks, potatoes, and green peas. This milk-based gravy requires only minimal spices and goes well with rice, roti, and poori. (My personal favorite is with naan). Check out how to prepare this simple Manipuri dish on instant pot and also in the traditional stove top method. Don’t miss the short video that explains how to make this dish in the instant pot.
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The next recipe that I am going to share in this Protein rich series is the Dalma, an Orissa special recipe. It is yet another simple dal prepared with mixed veggies and of course with split pigeon peas /toor dal. Like sobji dal, this forms a complete meal with rice as the dal is loaded with different veggies. The interesting fact is, this dal pairs nicely with dosa and idli too. :-) Check out the instant pot and pressure cooker version of this Dalma.
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Sambar and chutney are the most commonly used Tiffin accompaniments. But are you looking for alternatives? Then you are at the right place and here is a recipe for you with moong dal. Today I am going to share delicious tiffin accompaniment from Andhra/Telangana. It is the Pesaru Pappu Charu with Munakkaya or the drumsticks. Here are the instant pot and pressure cooker version of the same.
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It just feels like I completed the April Mega Marathon and did the roundup. Time just flies, and here I am, again with an intro post about another edition of the Mega Marathon. Every year during April and September, we group of bloggers post recipes daily except Sundays under a pre-decided theme. I have been participating in these mega marathons from 2015, and this is my third year. As you all know this April, it was all about baking, precisely A-Z baking. This September it is all about Protein Rich dishes.
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Holi, the festival of colors is in a couple of weeks’ time, and when I saw Holi Recipes as one of the Blogging Marathon themes for this month, without any second thought, I picked it up. All the chaats and snacks, fall under the Holi recipe category, and I have posted most of them last September. This time, I wanted to keep it simple and healthy yet delicious. So I am starting off with perfect tea time snack – Methi Mathri, precisely Baked Methi Mathri.
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This is a traditional Tamil Nadu Style Vegetable Dum Biryani. The interesting twist here is that rice is replaced with quinoa. So here is a fiber rich, protein filled and nutritious quinoa biryani making it perfect for everyone. The quinoa and the vegetables are cooked separately and layered together and steamed again on low flame / Dum to enhance the aromatic flavors.
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The second recipe that I am trying from the top 100 dishes is the slow cooker chocolate lava cake. I never thought of baking in slow cooker. When I saw this recipe I was super amazed and tried it right away but without eggs though. This time I used the Egg Replacer powder as the egg substitute.
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Whenever my hubby travels, I and Vaandu venture out some local grocery stores kitchen. There is a grocery close by to our music class and after the class we both love to explore the kitchen section of it. One of my most favorite recipes is the Cold Macaroni Pasta Salad and these salads are available in certain pizza places too. Its a colorful and inviting recipe. Vaandu kept asking for it and I was skeptical to give it to him as I didn’t know what vinegars are used but I loved the fact that it is cold. No need to warm it up again and I thought it would be perfect for kiddo’s lunch box. So I thought of preparing it at home.
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