This gluten-free grain is a staple in Asia and India. As gluten-free food demand is on the rise, millet is now hero in western countries. Step back on processed foods marketed as gluten-free. They either lack key nutrients or loaded with chemicals. A variety of millets are available. They can be cooked like rice, pasta or to a creamy texture like grits. Whichever fits your preference and diet. From any of your favorite rice or pasta dish, safely substitute rice/pasta with millets. I made this dish with Proso millets. Proso millets in other languages is called Varigelu in telugu, Baragu in kannada, pain varagu in tamil, Cheena in bangali, Vari in marathi, cheno in gujarati, bachari bagmu in oriya… Though in Asia countries as India, China, Nepal etc millet is a common staple, for western countries, it is a bird food.
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.
Kale, Tomato in Channa Dal
In Indian cuisine, dal is eaten with rice or roti. Yet, dal is no different from lentil soup. Depending on your appetite and mood you choose whether to eat as soup or as the main course. Toor lentils are nutrition powerhouse. They carry a great combination of protein, calcium, fiber and carbohydrates, which are recommended daily.
Indian cuisine offers many vegetarian, vegan meatless options. Kale, being protein-rich containing 4 gms of protein per 100 gms, has earned the epithet of “queen beef”. A 100 gms serving of kale meets 700% of the recommended daily intake of Vitamin K and 200% of the recommended Vitamin A and C intake, making it a “nutrition powerhouse”.
Alu Gobi with chinese cauliflower
Alu Gobi with Chinese Cauliflower: A Healthy Fusion
Alu Gobi, a common vegetarian dish cooked in a majority of Indian households. The aromatic flavorsome alu gobi served with fluffy chappatis or steamed rice is a comfort food relished by kids, adults and the elderly generation after generation in India. Yet, potato & cauliflower stir-fry is also enjoyed by other nations. A little digging into the history takes us 8000 years back to South America where potatoes originated.
The potatoes journeyed from South America through Spain, Italy and reached England only in the 19th Century. Every country blended the potatoes with their very own veggies, herbs & seasoning. In between that, the 14th Century traces references of “alu gobi curry” in the cuisines of the affluent Mughal Empire. Mughals were believers of Islam with Turkish ancestry and their non-vegetarian recipes are popular till date. A wide assortment of rich spices and dry fruits came to India along with them. Drawing inspiration from the Central Asian Alu Gobi recipe, the royal Mughal’s chef impressed the royalty with meatless vegetarian curry made with potatoes, cauliflower, and exotic spices! The conjugal of alu gobi and spices made its mark in Indian vegetarian recipes. It has survived through years while the hands cooking them and mouths enjoying the lovely dish have changed.
Malanga stir fry
Malanga is hairy vegetable close to colocasia and Eddoe. It is less starchy than potato, less slimy than colocasia. Any dish you can think of with potato can be made with Malanga. For a change of taste and to get different nutrients, you should try Malanga. Just like potato, Malanga is versatile. Stir-fry’s, curry, mixed with other veggies, chips, salad, mashed malanga are a few ways to cook. Malanga is also known as cocoyam, yautia, tannia, taro, and tanier.
Telangana eggplant with coconut and spices
If you want to experience a truly authentic taste of Telangana/Andhra cuisine, you have to taste Andhra Vankaya Kobbari karam – translated as Andhra eggplant, coconut masala. It is an authentic delicacy in Telangana/Andhra Pradesh cuisine which are India’s states Telangana and Andhra Pradesh. Telangana and Andhra Pradesh are recently split states from the southern part of India. Both states share a very much same cuisine, with quite a few variations in a few regions. Telangana is the land of spicy food. Yet it is not painfully spicy, it is an awesome smooth spice which wakens your taste buds and makes you feel you this is the one you missed all your life long.
Mango rice
South India is the land of rice dishes. Every state in Southern India has different variations of rice dishes made of unique ingredients. Such diverse recipes. It takes a lifetime to learn about Indian states, culture, and food. South Indian states Andhra Pradesh, Telangana, Karnataka, Kerala and Tamil Nadu have an exclusive cooking style, you just have to explore each one of them yourself. Indian cuisine as most westerns know is not just naan, chicken butter masala. It is quite elaborate. Exploring Indian cuisine is quite fun. So many ingredients, so many variations, whats common is the great taste. South Indian rice dishes are clean. They are made of fresh, clean ingredients. Turmeric in mango rice gives you the best nutrition. Moreover, most of them are vegan, vegetarian, gluten-free.
Avocado, coconut chutney
Avocado needs no introduction. It is considered wonder food. It is so versatile that depending on your mood, you pick what you want to make. Snack, dessert, main course, salad etc. When you are craving for savory and spicy and you have avocado at home, what do you do?
Avocados are high on mono-saturated fat (the good fat) and protein, low in sodium and fructose but high in potassium, containing twice that of a banana, and essential vitamins and minerals such as fiber, vitamin K, B5, B6 and C and foliate.
Celery, green Mango Chutney
The zesty raw mango chutney is one of the most loved mouth-watering sides enjoyed by Indians during the summer season. When the raw mangoes blend with fresh celery, the mushy green chutney brings joy to the taste-buds. The fresh & sour flavors combined with salty, sweet and spicy ingredients to create flavourful dip called “Celery, Raw Mango Chutney”. This vegetarian chutney fits amazingly into a low carb Indian diet.
Ingredients: Names and Nutrition
Raw mango or the unripe green mangoes are a tropical fruit also known as Kairi (in the Bengali language), maamidi kaya (in Telugu) and Kacha Aam (in Hindi). Celery is a green leafy plant which looks similar to coriander leaves.
Raw mangoes and celery are extremely good for health. Raw mangoes contain a great amount of pectin, starch, vitamin B and Vitamin C. They are great for energizing the body, maintaining a strong heart, liver, and intestine. Celery leaves have an immense amount of low-calorie dietary fiber which helps in losing weight. Consumption of celery can aid in relieving from exhaustion, cure joint pain, heal headaches and solve appetite-loss problems.
Choosing To Prepare Fresh Home-Made Cuisines
It is a known fact that fruits and herbs should always be fresh. Purchasing raw mangoes and celery from the market as frozen ingredients are of no use as they contain zero-nutrition. The keto Indian food has to be prepared with fresh ingredients and had right away.
This Chutney is prepared fresh with natural ingredients. I recommend consuming soon while most nutrients are active. That is why having chutney in restaurants or fast food stalls can be risky. Often in food joints, the chutneys are prepared at the start of the day in large portions to be served to customers along with snacks through the day. As the chutney sits for longer duration it becomes unsuitable for consumption.
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