Chutneys are a staple food in Southern India. Chutneys can be made with a variety of vegetables. Mix n match a wide variety of vegetables, nuts, seeds to make rich, enticing, exquisite chutney. This is a Vegan, vegetarian, gluten-free, Paleo, nut-free recipe. Aromatic spices with vegetables, nuts in tampering makes chutney an ultimately delicious and healthy. Whichever vegetable you make chutney out of, Chutney is loaded with iron, vitamins, and antioxidants. Traditionally, vegetables are cooked in spices and crushed with the hand in mortar pestle to make chutney. In the modern generation, grinders are used. Chutney is usually consumed with rice and ghee poured on top. Lately, with low carb consciousness, people prefer eating chutneys as homemade dips for tortilla chips, pita chips, south Indian snacks as sakinalu, janthikalu and karappusa.
Authentic hyderabadi Chicken Biryani
Biryani is every Indian’s favorite party dish. Hyderabad Dum biryani is more special. To Hyderabadis, biryani doesn’t need an introduction. Biryani corners, takeouts, high scale restaurants popped everywhere in Hyderabad. Biryani is often described as aromatic, heavenly delicious. Dum is a method of slow cooking with marinated raw chicken and spiced basmati rice arranged in layers, and finally sealing the pot with dough. When every biryani is served in gatherings, weddings, celebrations, it is the center of attraction. Biryani’s characters as you can tell – rich spices, aromatic flavor is what draws everyone’s attention and makes people drool for it.
Gongura, potato curry
Gongura, which is known to the western world as Roselle, is a tangy and sour leaf. Roselle plant leaves and flowers both are edible. 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 which is translated to “Vegetarian mother of Andhra”.
Avakaya Biryani
Avakaya is South India’s state of Andhra Pradesh favorite pickle. It is go-to pickle at festivals, weddings, gatherings, pujas, and wherever people gather. If you taste, you will soon realize the exaggeration about Avakaya is genuine. In other words, you will experience heaven on earth. Avakaya biryani is basmati rice cooked with avakaya. Avakaya biryani is an extravaganza.
Avakai is spicy, reflecting Andhra’s significant taste. Made from scratch, using household ingredients, Avakaya is a seriously tasty pickle. It is an exceptional combination to eat with rice and ghee. It also goes great with any dish which needs more flavor and spice. It even works as a dip. Lastly, it can be transformed into India’s favorite dish Birayni.
Vegan creamy gravy for Indian curries
Gravy is the base for most Indian dishes. Indian gravy is not the turkey gravy as most westerns are familiar with. This vegan, vegetarian, gluten-free, paleo gravy adds up taste and smooth, silky texture to the dish. In parties, festival gatherings, gravy curry is staple. Thats because gravy adds up volume and smooth gravy simply slides thru the throat. Though I am not fan of freezing, you can make extra gravy, freeze and use when you need.
Common way’s to use Indian gravy is to cook with vegetables or meat and as a side to biryani dishes. Add your favorite vegetables or meat to this gravy, simmer and enjoy. Chicken and Potatoes are most crowd cheered combination which is cooked in gravy.
Tandoori whole cornish hen
As can often be the case when merging new-coming and traditional cultures, Americans of Indian descent often feel themselves torn between abandoning their traditional cuisine and adopting Western recipes outright in order to celebrate or making their usual foods and missing out on the delicious fun of the season. With me, you never have to make that choice. My Indian Thanksgiving recipes match the best of my homeland with the flavors of fall for a Thanksgiving experience that fit right into the American celebration without losing the feel or flavor of India.
You don’t have to worry about baking big bird. With Cornish hen, bake just the right amount you need, no leftovers.
Tandoori chicken is a favorite Indian meal that has a huge following in America. The name Tandoori comes from the oven called tandoor, in which the dish is traditionally prepared. Tandoor is high heat oven, that without special marinade, the chicken will be undercooked. Chicken and other meats cooked with this method are identified as tandoori chicken, etc. The very high temperature at the bottom of the oven would burn the outside of any meat in about 20 minutes, leaving the inside raw. What is the technique? When meat is exposed to an acidic marinade, the bonds break between protein bundles, and the proteins unwind, forming a loose mesh. Initially, water is trapped within this protein “net” and tissue remains moist and juicy. For this reason, chicken is marinated in citrus, yogurt, and spices.
All-natural, home-made vegetarian Tofurkey, stuffing and gravy
An all-natural, fresh, soft and tasty than store-bought tofurkey. Try something different with Thanksgiving dinner this year, make it meatless. It’s like a Thanksgiving present for the planet. A study of the veggie-loving Adventist community in California found that even non-organic vegetarian diets used 2.9 times less water, 2.5 times less energy, and 13 times less fertilizer than meat-centric eating. Go organic and the benefits get even bigger. Your body will thank you, too, if you swap out the meat for a Tofurkey. The vegetarians at your table will undoubtedly love it if your dinner features something they can eat, especially a dish that recalls the traditional poultry they’ve given up. Non-vegetarians can enjoy knowing that vegetarian dinners, even those that aren’t 100 percent organic, take less of an environmental toll than meat-centric suppers. Tofurkey is definitely the best-known brand of veggie-based turkey alternatives; it’s handcrafted from tofu to look somewhat turkey-like, and stuffed with a vegetarian stuffing. But it’s far from the only option. The downside of buying store-bought Tofurkey is there aren’t many certified-organic meat alternatives out there. Use your own certified-organic tofu and ingredients when you make at home.
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.
Chestnut (Singoda) flour laddus
Looking for a quick way to wow your guests? Celebrate your delicious style even in a pinch with this quick recipe. A quick fix for your sweet tooth. The water chestnut packs a significant nutritional punch, while the brown sugar provides that smooth, easy flavor that makes laddu so irresistible. Make sure to use fresh ghee to significantly enhance the aroma and flavor. As I’m sure you’ve noticed, each of my laddus contains a different super-ingredient, and this one is chestnut time to shine. Chestnut has a plethora of health benefits, from lowering cardiac risks, significantly improving skin, hair health, with heightened minerals, vitamins, phytonutrients and fiber content to keep you strong physically and mentally. This festive season, enjoy low-carb and low-sugar Indian food without sacrificing genuine Indian taste. Those looking for low-carb, low-sugar recipes will find a haven here. Whether it is Diwali, Navratri, Dasara, Sankranthi or Rakhi, this sensational laddu will impress everyone.
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.
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