Huge and thorny on the outside, Jackfruit is the “porcupine” of the vegetable world. Once a jackfruit is cracked open, what you will find inside are pods or “bulb”. Regularly referred to as seeds, these bulbs are actually, kinds of fleshy covering over the true seeds or pits, which are round and dark like chesnuts. The fleshy part can be eaten, or cut up and cooked. When immature, it is amazingly similar in grain to chicken, making jackfruit is an excellent vegetarian substitute for meat. In fact, jackfruit is sometimes referred to as “vegetable meat”.
The jackfruit is believed indigenous to the rain forests of the Western Ghats of India. Jackfruit is consumed as vegetable when young, as fruit when ripe. Jackfruit is rich in nutrients including carbohydrates, proteins, vitamins and minerals. Jackfruit flesh and seeds are consumed. Seeds are boiled, spiced up, ate as snack or curry.
Young green Papaya rasam
Rasam is a South Indian dish served commonly with white rice. The term “rasam” literally means soup or juice in Tamil, while in Sanskrit it means “the essential products of digestion”. An authentic rasam would have a sour base prepared using tamarind. I may include lentils and vegetables. Often wise home cooks use the excess water from cooked dal. Cooked dal is used for dal or sambar. Flavorful, nutritious The spices of rasam blend in smoothly to create a flavorsome and aromatic spicy soup. This light savory papaya rasam fits appropriately as a low carb meal with brown rice or quinoa.
Colocasia Stem Sauté
Around the world, almost 10% folks relish a wide assortment of Colocasia as a staple food. The leaves of this plant are quite popular while Colacasia stems are enjoyed by a very limited group of people. So please go ahead and relish this low carb, highly nutritious delicacy. This vegan Colacasia Stem Saute is a gluten-free recipe. It is a delicious Keto Indian curry benefiting the body tremendously for being highly fibrous and packed with nutrition.
Colocasia: How to Recognize it by Form and Name?
Colocasia plants also known as Elephant-ear plants because of their large leaves shaped like those of elephant’s ears. Unlike Alocasia, Colocasia leaves droop downwards.
Colocasia is called by a host of names in different Indian languages such as Taro, Arvi (Hindi name); Kachu (Bengali); Aaloo (Marathi); Sempu (Tamil); Chempu (Malayalam); Kesavedantu (Kannada); Pan (Manipuri) etc.
Minapa pappu batukamma saddulu
In the state of Telangana, monsoon rains starting in June till October, bring plenty of water into the lakes, rivers. Many colorful flowers as gunugu, tanged, banti, chamanti bloom everywhere. Women arrange these flowers in a tower shape in a plate called batukamma. Groups of women sing and dance around the batukamma. The festival begins 9 days before the Saddula Bathukamma which falls two days before Dussera. Women sing and dance all 9 days and immerse batukamma them in near by lake or pond. On the last day of 9 days of batukamma, men bring huge quantities of flowers and women make huge batukkammas. Large group of women gather, sing and dance around batukamma.
Nuvvula saddi
అసలీ బతకమ్మ పండగ ఏమిటి?
బతుకమ్మ తెలంగానోల్లకు షానా పెద్ద పండగ. బతుకమ్మ పండగను తొమ్మిది రోజులు జేస్తరు. దసరాకు రెందు దినాల ముందస్తది. వర్షా కాలంలో వర్షాలు పడ్డంక రోడ్డెమ్మటి తంగేడు పూలు, గునుగు పూలు బాగా పెరగ బడతయి. గవాటితోని బతుకమ్మ ని పెద్దగ పేరుస్తరు. పసుపు తోని గౌరమ్మ ని జేషి దాని పైన బెడ్తరు.
In the state of Telangana, monsoon rains starting in June till October, bring plenty of water into the lakes, rivers. Many colorful flowers as gunugu, tanged, banti, chamanti bloom everywhere. Women arrange these floweres in a tower shape in a plate called batukamma. Groups of women sing and dance around the batukamma. The festival begins 9 days before the Saddula Bathukamma which falls two days before Dassera. Women sing and dance all 9 days and immerse batukamma them in near by lake or pond. On the last day of 9 days of batukamma, men bring huge quantities of flowers and women make huge batukkammas. Large group of women gather, sing and dance around batukamma.
Batukamma karivepaku saddulu
This is the time of the year 9 sacred days are celebrated in large scale. Though they are called different names, celebrated differently, worshipping avatars of Durga is common. Navratri, Mysuru Dasara, Batukamma, Kullu Dussehra, Durga Puja, Nadahabba etc. This high-spirit festival is celebrated in many different ways. Some fast, some feast, some jagaran (not sleeping thru the night), some dance every night, some worship with high devotion.
Batukamma palli saddi
Bathukamma is a unique flower festival celebrated in the state of Telangana, India. It is a highly enthusiastic festival, especially for women. It represents Telangana’s culture. Bathukamma is a beautiful round flower arrangement with colorful seasonal flowers stacked in the shape of temple gopuram. The arrangement signifies the Gouri goddess Bathukamma. Flowers used to make Batukamma are Bera, Thangedu, Thamara, Gunugu, Banthi, Gummadi, Kanakambaram, Mandhara, and Ramabanam. Women arrange floral batukammas beyond their creativity. Women dress up in their best, expensive pure silk sarees, wear jewelry. In the evening, all women carry plates of flowers to a nearby lake, arrange all in a circular shape. They dance around batukammas clapping rhythmically with traditional songs praising the goddess and to take birth again.
Bok choy and tomato kadi
Most of the people know kadhi as Punjabi kadhi. Though the kadhi base is made of yogurt, many variations of kadhi is made in different states. Some states make plain kadhi with besan and tampering. In some states, little jaggery is added to make it sweet, some regions make with sour yogurt, some regions add vegetables. Some areas add besan deep-fried fritters called pakora. Many types of veggies are used to make kadhi. Okra (bendi), drumsticks, tomatoes, kaddu (bottle gourd) etc. Besan is made of channa dal/ Bengal gram. It is used widely in many Indian dishes. It is vegan, vegetarian, gluten-free. Besan thickens the gravy, adds a smooth texture. By adding besan to yogurt, yogurt is thickened and transformed into a smooth texture.
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.
Lotus root curry in onion, poppy seed sauce
Yet another delicacy and an absolute Vegans and vegetarians heaven. Farmer’s market and local markets carry far more varieties of veggies than you think. Some are rarely found veggies. Lotus root one of them. It is found abundantly in summers. If you find one, don’t miss it. Lotus root is a versatile vegetable. You can make an appetizer, veggie taco, veggie bowl, saute or curry out of lotus root. Vegetables or Chicken simmered in gravy with spices is most commonly known Indian westerners. This time, cook with a twist by adding lotus root. Adopt ancient Indian clean recipes. Indian cuisine offers many dishes than just naan and chicken butter masala as most of westerns see in Indian restuarants. There are many vegan, vegetarian curries made of vivid ingredients.
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