Ujwala's Delicacies

Indian inspired all natural kitchen.

Whole grain idli

Idli is a traditional staple breakfast in South India. For those who are don’t know what Idli is, it can be described as steamed lentil cakes. Because Idli is pain in taste, it is consumed with home-made peanut chutney, most beloved amber (lentil soup) or pod (spice powder) mixed in ghee or oil. This idli recipe is modified version to make it less in carbohydrates, high protein, high fiber. Which makes it excellent breakfast for modern low active lifestyle, diabetic patients, infants and seniors who have poor digestion and for those who need probiotics to get immunity. Making whole-grain and low-carb does not change the taste, rather they are more soft, fluffy for long time.

Lemon rice with turmeric

You call it lemon rice or yellow rice, it is Indian’s most favorite festive food. It is favorite offering to Indian gods. One of the easiest and a favorite dish made for guests, special occasions. In fact, a number of rice-based recipes are made in different regions. An all-natural, gluten-free, vegan, vegetarian, paleo dish. Replacing white rice with brown rice or quinoa will add a great number of nutrients.

For westerners, lemon is rice is known as yellow rice. For them, it is probably a mere rice dish. But this dish made a special appearance in millions of family get-togethers, weddings, festivals etc. In typical south Indian family lemon rice is a staple food and also a very festive dish. If you are looking for an authentic way of making lemon rice, here it is.

Multipurpose vegan, gluten-free spice powder

What if you have a magic spice and just by adding to dish it intensifies flavor, aroma and taste 10 times better? Yes this is it. Soy sauce. wasabi, green, red sauces are great condiments which boosts flavor and taste. But finding naturally brewed, no chemical soy sauce is hard. Chemical soy sauce is commonly available and is cheaper. It is made with quick process, usually within days. It is made of soy protein, corn syrup and caramel. It doesn’t have natural flavor as naturally fermented sauce. Chemical soy sauce is super salty. Authentic wasabi? Whats called wasabi in stores and restaurants is green color, corn starch added horse-radish. It has no wasabi in it.

Another flavor boosting condiments – green and red sauces are full of chemicals, colors. More over, we are adding chemical filled sauces to packaged noodles. Packaged noodles already carries enough preservatives. For those who wants to make all-natural chemical-free meal, options are low. I, as an All-natural blogger, I can help you here.

Sweet potato, cashew stuffed steamed modak

Fresh sweet potato crop comes in fall, though they are available throughout the year. Perfect time for Ganesh Chaturthi, navarathri and Diwali. Sweet potatoes are rich source of vitamin A, several other essential nutrients including vitamins B-6, C, E, K, thiamin, riboflavin, niacin, folate and pantothenic acid, as well as numerous minerals such as calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese and selenium. This dish has no milk. Ghee can be substituted with coconut oil or other flavored oils. That makes it a perfect vegan dish.

Ganesh chaturthi is also festival of food. Lord Ganesh is said to be foodie. His favorites varieties of prasad are modak, kheer, puran poli, undrallu, kudumulu and list goes on. Foodies wait for mouth-watering food made of grated jaggery, coconuts and dry fruits.

Pumpkin, coconut stuffed modak

Ganesh Chaturthi is high spirit and enthusiastic celebration. Preparations start days before the festival. Preparations to make ganesh idol to buying new clothes and planning for food etc. Ganesh Chaturthi also known as ‘Vinayaka Chaturthi’ or ‘Vinayaka Chavithi’ is celebrated by Hindus around the world as the birthday of Lord Ganesha. It is celebrated on 4th day of Hindu lunar calendar month of Bhadrapada maasa. Which is usually in mid-August to mid-September. Ganesh chaturthi is also festival of food. Foodies like me wait every year for mouthwatering prasad. Lord Ganesh is said to be foodie. Many varieties of prasad as modak, kheer, puran poli, undrallu, kudumulu etc are made and offered to him. North Indian way of modak is deep fried. Flour dough is rolled, and closed with filling, then deep fried. In south india modak’s are steamed with filling and rice flour on top.

Asparagus, brussel sprouts chutney

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.

Peas n potato cutlets

A rainy evening, perfect mood…All you need is a cutlet. A homemade all natural crunchy cutlet filled with nutritious veggies and green chutney on the side. What else can I ask for. I saw fresh pea pods in local market. They are still sitting in my fridge. A great way to use fresh peas. I kept watching my favorite movie while I shell peas out of pod. Yes it is a bit of work but the satisfaction of eating a dish made of fresh ingredients is price-less. Fresh peas are round, meaty and are hydrated unlike frozen peas.

Cutlets make great evening snack. Excellent to entertain guests with cup of coffee/tea or sip of cocktail. Wisely use up your left over potatoes. Baked, shallow and deep fried versions of cutlets can be made to suit your diet and taste.

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.

Mustard greens, spinach, fenugreek Saag

Saag is a recipe with unique blend of greens. Traditionally made in North India in winter when greens are abundant and vegetables are scarce. Many types of greens are steamed, then tampered with oil and spices. Steaming greens preserves most of nutrients. Usually made with Mustard greens, spinach, methi, dill (fennel), cilantro mint, pea leaves etc. There is no end to how many greens you can combine to make saag. Use caution using strong flavored greens as fennel, mint. Use little quantity. They have strong flavor, your dish will be overwhelmed if large quantity is used. In winters I find all these greens together in local market. Traditional saag green may or may not be available. Other greens work as well. Do not postpone your saag making just because few varieties are not available.