Ujwala's Delicacies

Indian inspired all natural kitchen.

Spicy asparagus, avocado lettuce wrap

A vibrant, crunchy, protein rich, light dinner or medium-sized snack. Smooth avocado with roasted red bell peppers, crunchy asparagus makes this dish a vivid delicacy. Those times when you don’t have big appetite for dinner or feel lazy to make roti, this dish serves your purpose. Usually I make this dish with left over avocado. When hot,…

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Wish you a very happy Ugadi, Gudi padwa

The Hindu New year in India is called with different names in every state. It falls on different day every year because the Hindu calendar is a lunisolar calendar. It is celebrated as Ugadi in Andhra and Karnataka, Gudipadwa in Maharashtra, Puthandu in Tamil Nadu, Bihu in Assam, Vaisakhi in Punjab, Pana Sankranti in Orissa and Naba Barsha in West Bengal. It falls on the month of Chaitra which is the first month according to Indian calendar Panchanga.

Vegetable 65

A snack, ultimately satisfying in taste, calories and health. There’s no need to skip when you make healthy appetizers! Appetizers are bite sized anticipation of an upcoming meal. Sounds good, but what is 65? It has a story. Many years back, there was a military canteen in some place in Andhra Pradesh, India. Their chicken section had item number 65. It was quiet famous. To order, they say chicken 65. Thats how chicken 65 evolved. Vegetarian 65 is same recipe as chicken 65 with few modifications. Modifications are necessary because vegetables become soggy and dish is supposed be crispy. This bite-sized appetizer easier to grab and consume, very little effort or mess while maintaining hygiene. With minimal store-bought ingredients, this dish is most environmentally friendly, safe for pets too. Don’t forget to use bio degradable toothpicks instead of plastic forks.

Cilantro and onion chutney

Chutney made of vibrant greens and rich veggies, is vegetarian heaven. A natural multi vitamin. This vegan, vegetarian cruelty-free dish leaves you a priceless satisfaction especially when you make at home. Try it once. Incorporate brightly colored vegetables in your diet. Being on all-natural diet rich in leafy greens, fresh vegetables, and brightly colored produce that you see in farmers market and local market have lot of health benefits. Make your way through the farmers’ market today.

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 an ultimately delicious and healthy. Chutney’s made of such unique blend is loaded with iron, vitamins and anti oxidants. Traditionally, vegetables are cooked in spices and crushed with hand in mortar pestle. Chutneys is usually consumed with rice with ghee poured on top.

Gongura Biryani

Gongura, which is known to western world as Roselle, is tangy and sour leaf. Roselle plant leaves and flowers both are edible.

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 people’s 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.

Purslane with mung lentils

From salad to stir-fry to dals, purslane is versatile leaf to use. Purslane is native to India and Persia, and thats where it is known as an edible plant. Rest of the world knows it as weed. It is known as Paruppu Keerai in tamil, gangabayala kura in telugu, kulfa in hindi. Many countries use purslane as a food.

Purslane has fleshy succulent leaves and stems. It can be called as tasty, easy to grow weed with rich nutrients. Purslane grows anywhere from fertile to the infertile soils. You can substitute spinach in many recipes with purslane and get 2-6 times more nutrients. Young, raw leaves and stems are tender and are good in salads and sandwiches. They can also be lightly steamed or stir-fried.

Black eye peas, samosa with alfalfa sprouts chaat

Chaat can be best described as salty, sweet and tangy savory snack. Chaat can be delicious and healthy if deep-fried items are avoided. Adding small amounts of fried stuff is ok, but consuming all fried items mean bloating yourself with calories.

Though there are tons of varieties of chaats, every dish has a unique, most cherishing taste. Chaats are great way to socialize and entertain. The road side carts in India and other countries serving chaats are favorite time pass spots to many families, friends, lovers, flirts. Chaats are excellent to entertain your guests with side of cocktail or lemonade.

Whole-grain, kale, moong lentil falafel

Those moong lentils sitting in your cupboard have been trying to say something. Let me out… play with spices and cook me crunchy. Fried in oil, moong dal can transform into a crispy, nutty, savory snack. Reach for something crunchy when you need snack. If you haven’t heard of Masala vada, allow me to do the honors of introducing. Masala vada is South Indian crispy, savory fried snack. It is one of most crowd cheered festive snack. Which makes its appearance in every home on a festival day, entertaining smiley family and friends. In different southern states, they are also called masala garelu, masal vadai, paruppu vadai. If you haven’t tried this snack yet, also allow me to introduce to all-natural step-by-step recipe. This is dangerous knowledge.

Beetroot, carrot raita

Raita is a mixture of yogurt, vegetables, sometimes fruit. It is Indian’s most favorite dish. It is an excellent combination with rice, biryani, pulav, kebabs. Usually consumed at end of meal maybe to cool down the spices. Not sure if cooling is the intent but it always works.

Raita recipe has no set rules to be followed. Thats because recipe is adaptable. A simple mix of homemade yogurt, veggies, herbs, spices or fruits will yield a luscious, flavorful raita. Cucumber, onions and carrots are usual veggies added to raita.

What is ghee, how to make it? Is ghee good for you?

Nothing can make your dish luscious aromatic like homemade ghee. Homemade as always is fresh, flavorful and way better than store-bought. I am a big fan of ghee. Ghee has a big significance and is a staple food in India.I grew up watching my grandma making butter in olden way by churning with a round wooden spoon, then heating it to make ghee. The word “ghee” kept rumbling in my ears all my life from my grandma, mom, aunts. I even used to steal and eat ghee while my mom was asleep.

Traditional Indian cuisine is never complete without aromatic Ghee. Not only in cooking, ghee is also an excellent all-natural moisturizer, lip balm and used in Ayurvedic medicine. Hindu rituals are performed of pouring ghee into fire.