Vegetarian Recipe Blog
Given a chance I would eat this everyday for either breakfast, or lunch or dinner. This is how fond I am of this Cucumber Rotti. It is easy to prepare, uses readily available ingredients, does not require any fermentation and the taste is delicious. It …
Now that I have managed to grab your attention with the title, let me explain what this dish it all about. This is a curry in which cooked split moong daal and vegetables of choice are simmered in tomato, onion based gravy and flavored …
Spring has finally arrived and how. The weather has now changed for the better. Gone are those dreadful chilling days and now that has made way for mild and pleasant weather. There are some days with exceptions, but then I will take spring any time of the year. The bare trees are now being replaced with beautiful flowers or small leaves and it is beautiful to see the transformation all around.
Also another plus for me is that the days are getting longer. Even when I get back home from work at 6:00 PM in the evening, it is still bright as day. I get to open the blinds, the back door, stash those curtains and experience brightness for another hour and half. That lifts up my spirits and gives me a positive and energizing feeling all around.
This also gives me an opportunity to experiment more with the food pictures in natural light, which by itself makes a huge difference in the quality of the pictures.
Our local super market had a huge sale of strawberries during the weekend. They were fresh, beautiful and so brought bunch of boxes. Strawberries unlike the blueberries have smaller shelf life and so have to be used up quickly. I had prepared this Strawberry milkshake before, so I decided to try this Strawberry yogurt this time.
Strawberries are packed with flavonoids. Research shows that these two flavonoids help keep “bad” (LDL) cholesterol from oxidizing and damaging artery walls.Strawberries also contain ellargic acid — also found in raspberries, grapes, walnuts, pecans— which act as a scavenger to “bind” cancer-causing chemicals, making them inactive. In addition, it prevents binding of carcinogens to DNA and reduces the incidence of cancer in cultured human cells exposed to carcinogens. (Source)
The recipe here is only a basic guideline. The ingredients can be easily replaced based on taste or by anything that is available on hand. Pecans can be replaced by any other nuts, apple chunks, banana chunks can be replaced with other fruits. Flax seeds can be replaced by granola or they can be skipped all together. I used those ingredients that I had on hand and also the things we enjoy.
This is my second contribution and this goes to FIC-Pink an event hosted by Priya of Priya’s Easy N Tasty Recipes.
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Method
OK, OK I know I have already posted 2 other recipes for Uppittu/Upma here and here. But bear with me, the taste is different from the earlier ones, aromatic and flavorful. This is different because the recipe uses Rasam powder and aromatic garam masala …
I had not eaten or seen strawberries while I was in India. It was only after coming here to the US that I got a taste of it. It took a while for me to acquire the taste, but now that I am used to …
Raw Jackfruit called ‘Kadgi/Chakko’ in Konkani plays an important role in Konkani cuisine. The raw jackfruit has mild flavor, with unique texture and unlike the ripe fruit does not have a sweet taste and goes well in making curries.
Growing up, this used to be one of my favorites and I used to love anything made from it. For all those aware of Konkani cooking, my favorites used to be Kadgi in Teppal curry, Kadgi phodi, Chana Kadgi ghashi, Kadgi sukke etc.
Visits to my grandparents in Bombay were always a delight. My grandmother, knowing how much I adored Kadgi dishes, would gather fresh jackfruits from generous neighbors who had jackfruit trees in their backyards. She would lovingly prepare all my favorite dishes, ensuring no visit was complete without a Kadgi feast.
Living in the United States now, I’ve faced challenges finding fresh Kadgi. Unfortunately, the only ones I come across are canned, and I’ve never been fond of them. The sight of brine water and the preservatives take away the natural flavor and charm of the ingredient for me. As a result, I’ve refrained from preparing Kadgi dishes here altogether.
During our recent trip to India, my mother made sure I got my fill of Kadgi. She often prepared this delicious dry curry, Kadgi Sukke, during my visit. I even managed to snap a picture of it at my parents’ home in Bangalore.
In this version of Kadgi Sukke, the raw jackfruit is cooked and blended with a flavorful coconut masala before being seasoned with aromatic spices. It’s simple to prepare and pairs wonderfully with both rotis and rice. That said, it’s a dish that requires a certain appreciation to fully enjoy its unique flavor profile.
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Seasoning/Tadka
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I followed the recipe for this Vegan Chocolate Cake from this link here. This website AllRecipes is a power house for recipes and baking ideas. To get ideas and variations one needs to sift through the comments and gather information and implement them. Without any …