Ujwala's Delicacies

Indian inspired all natural kitchen.

Gongura pesto pasta

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. Gongura known as Jamaican sorrel leaves in carribean countries, as Roselle, florida cranberries in western countries. It is known as ambadi or pulicha keerai, LalChatni, Kutrum, Tengamora, Aamelli, Pundi Palle, Pitwaa, Taka bhendi, Khata Palanga, Kotrum, Mestapat, Amaari in other parts of India.

Whole-grain, low-carb, high-fiber dosa

For those who don’t know what Dosa is, it can be described as Indian crunchy sourdough crêpe pancake. A breakfast which is light in carbohydrates and sugars, high in protein, fiber is categorized as healthy breakfast. Traditional Dosa has high carbohydrates, no sugar, moderate in protein and fiber. Most of western breakfasts are not in healthy category. Usual western breakfasts are made of highly processed all-purpose flour, sugars and topped with whipping cream. With a few changes in recipe, Dosa can be low in carbohydrates and no sugars, high in protein and fiber. Once batter is prepared and fermented, A well made Dosa is wonderfully delicious, and a healthy breakfast for busy mornings. Choosing savory breakfast over sweet has many benefits. It cuts down lot of sugars to your daily intake. Adding peppers in breakfast gives you essential minerals which keep you active all day.

Once dosa batter is prepared, it can be refrigerated up to a week. With a little preparation ahead, Dosa is easy and healthy breakfast for busy mornings. A number of instant dosa packages are available in stores these days. Be-aware that these products and restaurant dosa’s contain higher amounts of rice and non nutritious dehydrated ingredients. Since packaged dosa mix is not fermented, they lack key nutrients. Think of it as just consuming a package of dehydrated carbohydrates.

Asparagus 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 spices with vegetables, nuts in tampering makes chutney ultimately delicious and healthy. Chutney loaded with iron, vitamins and anti oxidants. Traditionally, in olden days, vegetables were cooked in spices and crushed with hand in mortar pestle. Chutney is usually consumed with rice with ghee poured on top. Lately with low carb conciousness, people prefer to eat chutneys as homemade dips for tortilla chips, pita chips, south indian snacks as sakinalu, janthikalu and karappusa. They make excellent all-natural condiments too. Chutneys are one of the easiest recipes to make. Chutney can be made with little less effort and a handful of fresh ingredients. Secret for perfect chutney is balanced amount of vegetables, chillies, salt and a sour agent usually tamarind. Optionally jaggery can be added. Salt, chillies, sourness and sweet blends into a unique tasty dish. Check out few home-made all natural chutney recipes here.

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.

Carrot sauté with turmeric, coconut

Sautéed carrots are perfect if you’re looking for a great vegetable that’s easy to make, healthy, and delicious. In western world carrot sauté is a side, but it makes a great entrée with rice, roti or tortillas. Carrots are fairly inexpensive which makes this dish most economical. This time of year farmers markets are bursting with greens, vibrant veggies and fruits. Many of the vegetables in season also come with their own greens– beets, turnips, carrots etc. Carrots healthy – sautéing is a cooking method that preserves a lot of the carrots’ nutrients, so that each bite is even better for you! With a side of brown or wild rice, this dish becomes a wildly healthy dish.

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.