A catalogue of different recipes which are quick, healthy, traditional and delicious.
Cassia Tora aka Takla pronounced as टाकळयाची भाजी is a leafy vegetable that is specifically available during monsoons. It is a ran bhaji aka wild food and is found in many regions of India eg. Maharashtra, Rajasthan, Madhya Pradesh, etc.
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Chura Matar Poha is a winter delicacy from UP and Bihar served as breakfast but the recipe varies from region to region. Unlike the traditional Kanda or bata poha of Maharashtra, it is made from green peas, no onion, and spices like pepper, garam masala.
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With the arrival of the first few showers of rain, nature comes alive with a variety of seasonal greens. You also get a variety of these interesting leafy vegetables in the local markets for a short time. One such vegetable is Dragon Stalk Yam which is mainly available just before the monsoons begin. While it may continue to be available during the early monsoons, the ones you get just before the rains are said to be tastier and flavourful.
Traditionally used in regional cuisine, this wild food not only adds variety to the plate but connects us to nature, local wisdom and even our food traditions.
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Malabar Spinach was one of my grandma’s favourite leafy vegetables. Ever since she passed away somehow we never made it even though it is my mother’s favorite too.
Suddenly around 1.5 months back my mother walked in with a Mayalu plant. My joy knew no bounds and I couldn’t resist going down memory lane and thinking of her. Growing the Mayalu was comparatively easier as compared to growing any other leafy vegetable.
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Daliya also known as broken wheat is a great source of complex carbs, fiber, and various micronutrients. Having said that the fact still remains that not everyone likes the taste or texture of daliya. Hence I decided to try out something different with daliya.
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Vegetable salad can be quite boring. The only way we can make these vegetable salads interesting is with the right mix of ingredients that have different colors, textures, and tastes. They can become even more tempting when some of the ingredients are homegrown.
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My latest obsession is trying out the different recipes on my cast iron paniyaram pan. The paniyaram pan also known as appe pan, is mainly used to make paniyaram/appe.
One of the easiest and quickest recipes you can make on a paniyaram pan is Egg bites. A dash of protein from eggs and complex carbs from oats, makes for a quick snack or breakfast option.
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