Chutney’s are staple food in Southern India. A variety of chutneys can be made with mix n match of vegetables, oils and nuts. Aromatic vegetables, nuts and tampering combination makes tasty and healthy chutney loaded with iron, vitamins and anti oxidants. Traditionally, chutneys are eaten with rice and ghee poured on top. Chutneys make excellent homemade dips for tortilla chips, pita chips, sakinalu, janthikalu and karappusa. They make excellent all- natural condiments too. Check out home made all natural condiment recipe Brussels sprouts pistachio spread sandwich here.
Tomato rasam
Rasam is staple food in South India. It is watery and soup consistency, but eaten with rice. Rasam tastes sour, tangy and flavorful. It is made of tamarind juice base. It can be made of tamarind juice cooked in a variety of vegetables or plain cooked tamarind with tampering, adding cooked lentils and spices. You can make wide varieties of rasams by changing sour agent. Ranging from tamarind to tomato, raw mango. Rasam is called Chaaru in Telugu, Saaru in Karnataka. Many variations of Rasam is made in different regions.
Rasam is traditionally eaten with simply rice, or rice mixed with lentils and cooked rice, or as a gravy with dry fry dishes. Lately, its been consumed a soup as well. Made with all natural ingredients, including sour, tangy tampered in spices. Traditionally it is made from lentil stock (the water in which dal is been boiled in) and tamarind juice. The well-known Mulligatawny soup in the Western world is actually a rasam.
Purple cabbage with Shirataki noodles
Shirataki noodles are called as Miracle Noodles and are completely gluten-free, calorie free, vegan and paleo. They are translucent, gelatinous Japanese noodles, which are made from the konjac yam, are low in calories and carbohydrates. They can be substituted in a variety of recipes that call for noodles.
Shirataki noodles mimic the taste and texture of regular noodles. They have no taste of their own but have a slight fish-like smell. Before cooking, they should be rinsed off multiple times to reduce the smell. They can absorb the flavors, spices you cook with just like regular noodles. But, shirataki has slimier consistency and are soft compared to rice noodles. These noodles are commonly available cooked. Be ready to compromise over taste and smell.
Golden beets with scallions
You may be most familiar with the red beet, but beets come in a two colors. One is orange, and is known as the golden beet. The difference between the red and the orange beet is the pigment. Red beets are rich in betalain pigment while orange beets are rich in b-xanthin pigment. You’ll gain a number of health benefits if you include the orange beet in your diet. Golden beets are a little on the sweeter side in compared to red beets.
Fruits and vegetables from golden yellow color spectrum contain high levels of vitamins and minerals as vitamin C, vitamin A, beta-carotene, potassium, lycopene, flavonoids, and zeaxanthin.
Gold beets are available year-round with a peak season during the autumn months. Steaming and roasting bring out the best flavor that the beet can offer. It is easy to peel skin is steamed. It simply slips away from its flesh.
There are many ways to enjoy beets. Grate them raw on salads. Steam and sauté, yummy, low sugar desserts.
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.
Acorn squash, mint soup – stock-free, vegan, gluten-free
“Squash” comes from the Narragansett Native American word askutasquash, which means “eaten raw or uncooked.”
Acorn squash is aromatic and sweet with a light nuttiness that is enhanced by roasting. Look for squash with a slight patch of orange which indicates maturity. Too much orange means it is overripe unless it is the golden variety.
One of the first published recipes for pumpkin pie (Pompkin Pudding) was in Amelia Simmons’ 1796 cookbook, American cookery. This the first cookbook to be written by an American and published in the United States.
Butternut squash sambar
Butternut squash is one of the most popular winter-squash vegetables. Squash combined with lentils makes it a nutrient rich dish packed with protein, fiber, vitamins etc. Sambar is south Indian lentil soup. Staple food that is usually eaten with rice, idly or vada. It can be consumed as soup as well. Being a winter-squash member, butternuts can be readily available in the USA markets from September until the middle of December. However, since many fruits arrive into USA from South American continent, they can be easily found all around the season.
Being a member of pumpkin family, butternut squash has a pleasant nutty flavor and mildly sweet taste. Fresh raw butternut cubes may add special tang to vegetable salads. It is found favorite in both savory as well as a sweet dishes. It can be used in variety of delicious recipes as baked, stuffed, or stew-fried; however, eaten best by steam cooking to get most nutrients.
In Mexico, butternut squash bisque (soup) with added fruits, herbs or seafood is a favorite appetizer. Roasted and tossed butternut squash seeds can be used as snacks.
Stock-free Buttercup squash, asparagus soup
The leaves are about to start changing, the days will get shorter, and mornings will grow chillier and crisp as summer fades away. And though we will miss long summer days and warm nights, we have a brand new, exciting season approaching! So why not start thinking about some fun recipes this autumn? Make best out of every variety of Pumpkins and squashes.
Use fresh pumpkin. Look for pumpkins without blemishes that are firm and smaller in size. Whole pumpkins can be stored in a cool dark place for up to two months. Don’t throw away the seeds. You can bake them for a wholesome, crispy snack.
A cup of cooked, mashed pumpkin has more than 200 percent of your recommended daily intake of vitamin A, which aids vision, particularly in dim light, according to the National Institutes of Health.
Pumpkins are also rich in carotenoids, the compounds that give the gourd their bright orange color, including beta-carotene, which the body converts into a form of vitamin A for additional peeper protection.
Bhel puri with Brussel sprouts and Sprouted beans
Bhel is my favorite chat. It is light, tasty. Traditionally it is made of puffed rice mixed in tamarind chutney, green chutney, onion, tomatoes and cilantro. Though onion, tomatoes are usually used, it can be made out of many combinations. Crunchy vegetables go excellent with Bhel. Combinations as a sour vegetable like tomato, neutral as cucumber, earthy as…
Kale, tomatillo toor dal lentils
Kale and tomatillo are an excellent combination to make Dal. Dal is cooked Indian lentils usually mixed with vegetables, spices, and tampering. Toor dal – Split pigeon peas are the most commonly cooked lentils in India. It is recommended to eat at least 2-3 cups of cruciferous vegetables daily. These include all vegetables in the Brassica family: cabbage, kale, broccoli, etc. Veggies n lentils together make a great tasting, healthy, clean vegetarian dish. If you are looking for some meatless alternatives, Kale and tomatillo is the first stop. Spinach lentils is Indians most favorite Dal. You will be surprised Kale dal is not so different, but with more nutrients and a great crisp texture. It will be the Indian’s next favorite dal.
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