Ujwala's Delicacies

Indian inspired all natural kitchen.

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.

Radish, Mung dal lettuce wrap

A crunchy protein rich light dinner or medium sized snack. Mild kick in radish combined with mung dal 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 mung dal. When hot, with ghee this dal dish goes excellent with roti and rice. In the evening when it is at room temperature, eat with lettuce.

Taro root, purple cabbage tacos with yogurt dressing

Cinco de Mayo as many of us know is not the Independence of Mexico. It was a day of a battle when a rag-tag group of Mexican farmers, clergymen and soldiers fought against the French army. In 1861, Mexican president Benitó Juarez realized that his Government was broken and therefore could not pay back his debtors. Because France had an interest in the country and the United States was in the early stages of civil war, they took the opportunity to set up Mexico as a French colony. It was on May 5th, 1862 in the province of Puebla, when this small group of Mexican soldiers thwarted the French armies.

Whole-grain, Brown sugar French toast

Start your day with wholegrain breakfast. Including wholegrain in your breakfast has lots of benefits. Breakfast is the most important meal of the day. Breakfast provides you with the energy and nutrients that lead to increased energy levels throughout the day. Studies show that breakfast can be important in maintaining a healthy body weight. Many of the valuable nutrients in grains are in the germ and outer covering that are removed in refined grains. Products made from whole grains retain most of their nutritive value; their high fiber content also adds texture and is filling.

Sautéed purple cabbage with mung dal

Eating cabbage raw, steamed, or lightly sautéed gives maximized health benefits. Cabbage is very economical . It’s inexpensive, stores well for long, and is available throughout the year from late summer through winter. A whole cabbage will keep in the refrigerator for 2-4 weeks. You can chop and store for 1 week. Cook fresh at your convenience.

Raw mango dal with chana lentils

Dal is made with lentils, mixed with a variety of vegetables. Lentils absorb flavors from other foods and seasonings, making it easy and tasty dish. Lentils are available throughout the year and are inexpensive. They make a great meat substitute or side dish. Lentils are a powerhouse of nutrition. They are a good source of fiber, lean protein, folate and iron, potassium, calcium, zinc, niacin and vitamin K.

There are dozens of varieties of lentils being cultivated. While the most common types in the United States are either green or brown, lentils are also available in black, yellow, red and orange colors. They are sold whole or split into halves. There are several ways to use lentils. Cook till mushy and make soup, cook just right to retain shape for a thick curry with rice on side. Lentils generally have somewhat nutty flavor.