If you are looking for an easy-peasy, healthy and delish accompaniment for your meals this summer, this Gajar Mula Beet No Sambharo is it!
‘Sambharo‘ is the Gujarati version of a stir-fry, or a warm salad of sorts. It can be prepared using a variety of vegetables, and is super simple to prepare. The sambharo commonly makes an appearance as a part of the Gujarati thali, or is served alongside local snacks like fafda, thepla, khaman and dhokla.
This Gajar Mula Beet No Sambharo is made using the root vegetables of carrot, radish and beetroot. The very simple stir-fry that this is, it takes bare minutes to put together. Very little oil goes into it, the veggies cooked just enough to retain their crunch. The carrot, radish and beetroot meld together beautifully to create a delicious whole. What more can you ask for from a dish?
Check out the recipe, just in on my photo blog!
Best wishes for Sri Rama Navami!
Today, I present to you the recipe for Pasi Parippu Kosumalli, a simple South Indian-style lentil salad. This mildly spiced salad is extremely delicious and healthy, and is a breeze to put together. A dish that is traditionally prepared in Tamilian households on the occasion of Sri Rama Navami, this cooling salad is just perfect to beat the summer heat that is soaring by the day.
Check out the recipe, just in on my other blog!
It is Sri Rama Navami this weekend, the birthday of God Rama. In Tamilian households, this occasion is marked by the preparation of Neer More (literally, ‘watered-down buttermilk’ in Tamil), Panakam (a mildly spiced beverage prepared with jaggery water), and Kosumalli (a salad made using split moong daal).
Today, I present to you a recipe for Neer More that is different from the usual. This is not your regular South Indian-style spiced buttermilk, but one infused with kaffir lime and chilli. This version is just as delicious, just as cooling as the traditional one, and is equally simple to prepare. Do try out this new Spiced Buttermilk Recipe this summer!
Check out the recipe for Neer More with a difference, just in on my photo blog.
Aloor Dum is perhaps one of the best-known foods from the Bengali cuisine, apart from the gorgeous sweets of course. The special way the Bengalis have of cooking potatoes – spicy, with a sweetish tinge to them – has bowled over many, including me.
Today, I present to you the recipe for Niramish Aloor Dum (literally ‘no-meat dum aloo‘ in Bengali), in other words an entirely vegetarian sabzi. Since this dish is typically prepared for Pujo and other religious occasions, it is made vegetarian, without the use of even onion or garlic.
This is my take on the Niramish Aloor Dum, a pressure-cooker version that gets cooked in a jiffy but tastes every bit as scrumptious as the traditional version.
Check out the recipe, just in on my photo blog!
Today, I present to you a Healthy Thai Carrot Salad!
You know those days when you are dying to eat something lovely, but know you just cannot do unhealthy? This is definitely the kind of salad you should try out on such days! It makes for a wonderfully refreshing mid-morning or evening snack, or a lovely accompaniment to lunch or dinner.
Like most Thai dishes, this one too is a beautiful medley of flavours. Every single ingredient that goes into it lends a pronounced flavour and texture to the salad, making it sweet and salty and spicy and sour all at once.
This is a vegetarian version of the typical Thai Carrot Salad Recipe, sans the fish sauce or oyster sauce, vegan and gluten-free as well. This is an absolutely zero-oil salad! I have also tried to make it as healthy as possible, using wholesome ingredients and a healthy sweetener. It is super easy to make as well!
Check out the recipe, just in on my photo blog.
Have you heard of a dish called Bai?
For the uninitiated, Bai is a kind of soup that hails from the exotic north-eastern state of Mizoram. The state boasts of a number of indigenous leafy greens, many of which are unheard of outside – and several of these greens go into the Bai. Whatever vegetables are in season also find their way into the Bai. Some Rajah chillies (aka Bhut Jholokia or Ghost Pepper) and fermented mustard – both commonly used ingredients in Mizo kitchens – also form a part of this soup. If it is being served to non-vegetarians, pork sauce is also added. Very simple to prepare and very nutritious, bai is something you will typically find cooked across Mizo households.
Today, I present to you the recipe for Cauliflower Stalk Bai – bai made with the stalks of cauliflower – yes, you read that right! This is a vegetarian Mizoram Bai Recipe, which I have made with ingredients commonly available where I live.
Check out the vegetarian Cauliflower Stalk Bai recipe, just in on my blog!