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UJWALA'S DELICACIES


INDIAN INSPIRED ALL NATURAL KITCHEN.


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PATRA

Sunday, May 3rd, 2020 By Ujwala 2 Comments

If you have never made Patra at home, you missed a most delicious, nutritious
snack. More than store-bought frozen Patra, homemade Patra is soft, fresh,
flavorful, and most importantly, nutritious. You will be so proud of yourself,
making a recipe with so many benefits at home. Colocasia leaves are still so
fresh after cooking Patra. Yet they retain a great texture to hit the spot every
time. When you make at home, you can customize according to your taste buds,
with organic, non-organic ingredients. That’s a bonus. Many of us know Patra as
a Gujarati dish. Did you know, it is equally common in Karnataka? Though the
base recipe is same, ingredients are different in Gujarati and Karnataka
versions. Some of you probably expected Karnataka version has coconut. Yes, you
are right. Every South Indian loves coconut. We look for ways to add coconut to
every dish. Karnataka version is a bit spicy too. Karnataka version called as
Pathrode or Patra vada.


MILLETS PULAV WITH HOMEMADE SPICE POWDER

Monday, April 27th, 2020 By Ujwala 2 Comments

This gluten-free grain is a staple in Asia and India. As gluten-free food demand
is on the rise, millet is now hero in western countries. Step back on processed
foods marketed as gluten-free. They either lack key nutrients or loaded with
chemicals. A variety of millets are available. They can be cooked like rice,
pasta or to a creamy texture like grits. Whichever fits your preference and
diet. From any of your favorite rice or pasta dish, safely substitute rice/pasta
with millets. I made this dish with Proso millets. Proso millets in other
languages is called Varigelu in telugu, Baragu in kannada, pain varagu in tamil,
Cheena in bangali, Vari in marathi, cheno in gujarati, bachari bagmu in oriya…
Though in Asia countries as India, China, Nepal etc millet is a common staple,
for western countries, it is a bird food.


LOTUS ROOT FRY

Saturday, April 25th, 2020 By Ujwala 5 Comments

I absolutely enjoy cooking delicacies with new veggies every day. I shop at the
farmers market and local markets for rarely found veggies. Lotus root fry is a
versatile dish, that can be an appetizer or a side of the main course. I was in
main course mood when I took this picture. You dont need to make separate dishes
for appetizer and maincourse. Let your family or guests choose depending on
their mood. What a bumper offer. In Indian cuisine, spiced vegetables cooked
with out gravy is commonly consumed with rice. Those dry roasted veggies are
also consumed with chutney on the side. Adopt ancient Indian clean recipes.
Lotus root called as tamara veru in telugu, kamal kakdi in hindi, Thaamari
thandu in tamil.

This is an absolute Vegans and vegetarians rejoice! Vegan lifestyle getting more
attention. More and more people started believing in vegan in predominantly
meat-eating countries for health reasons or to reduce cruelty. With so much
popularity, now is a good time to be vegan. Lotus root fry is a vegan,
vegetarian, gluten-free and paleo delicacy to start with. More n more meatless
options. Nothing to worry about if you are thinking to be a vegan.


JOWAR CHAAT SALAD

Friday, April 24th, 2020 By Ujwala Leave a Comment

I am so excited to present Jowar (sorghum) chaat salad. One of the vibrant,
tasty and most importantly healthy salad. This is the most colorful, delicious
and healthy dish I ever ate. To satisfy that longterm urge to have a clean,
homemade meal, this vegan, vegetarian, gluten-free, nut-free dish is here. Not
just for Indian food lovers, this chaat salad is must eat dish for everyone who
wants to try unique, healthy, clean recipes.

Jowar, which is known to the western world as Sorghum, is widely used in India
and Africa. Jowar is a versatile grain, that can be boiled, made chaats, soups,
khichdi, replacement to rice, vegan stews. Jowar flour is used to make
gluten-free roti or tortillas. Flour is also used in baking. Jowar is a
gluten-free, high-protein, cholesterol-free grain with impressive nutrients as
dietary fiber, iron, phosphorus, and thiamine. Ditch multivitamins. When you can
make such a clean, homemade recipe, you do not need artificially fortified food.


HOMEMADE STOCK-FREE CHICKEN SOUP

Saturday, April 18th, 2020 By Ujwala Leave a Comment

Whether you’re craving a hot, cozy soup to sooth your cold or to keep yourself
warm, this stock-free, 100% all-natural, chemical free, home-made, clean chicken
soup is what you need to boost immunity. When you need to comfort yourself at
the sick time, don’t buy soup in stores. Broth, sodium, fat-filled store-bought
soup will bring your body’s ability to fight disease down. Don’t assume
stock-free chicken soup recipe isn’t slurp-worthy. I bet it is totally is rich
in flavor, mouth-watering A hearty bowl of home-made stock-free chicken soup is
not just satisfying, it is your heart’s friend too.


KALE, TOMATO IN CHANNA DAL

Thursday, April 16th, 2020 By Ujwala Leave a Comment

In Indian cuisine, dal is eaten with rice or roti. Yet, dal is no different from
lentil soup. Depending on your appetite and mood you choose whether to eat as
soup or as the main course. Toor lentils are nutrition powerhouse. They carry a
great combination of protein, calcium, fiber and carbohydrates, which are
recommended daily.

Indian cuisine offers many vegetarian, vegan meatless options. Kale, being
protein-rich containing 4 gms of protein per 100 gms, has earned the epithet of
“queen beef”. A 100 gms serving of kale meets 700% of the recommended daily
intake of Vitamin K and 200% of the recommended Vitamin A and C intake, making
it a “nutrition powerhouse”.


WHOLE-GRAIN, KALE MASALA VADA

Thursday, April 16th, 2020 By Ujwala Leave a Comment

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
to introduce. 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. If you haven’t tried
this snack yet, also allow me to introduce to all-natural step-by-step recipe.
This is dangerous knowledge.


ALU GOBI WITH CHINESE CAULIFLOWER

Wednesday, April 15th, 2020 By Ujwala Leave a Comment

Alu Gobi with Chinese Cauliflower: A Healthy Fusion

Alu Gobi, a common vegetarian dish cooked in a majority of Indian households.
The aromatic flavorsome alu gobi served with fluffy chappatis or steamed rice is
a comfort food relished by kids, adults and the elderly generation after
generation in India. Yet, potato & cauliflower stir-fry is also enjoyed by other
nations. A little digging into the history takes us 8000 years back to South
America where potatoes originated.

The potatoes journeyed from South America through Spain, Italy and reached
England only in the 19th Century. Every country blended the potatoes with their
very own veggies, herbs & seasoning. In between that, the 14th Century traces
references of “alu gobi curry” in the cuisines of the affluent Mughal Empire.
Mughals were believers of Islam with Turkish ancestry and their non-vegetarian
recipes are popular till date. A wide assortment of rich spices and dry fruits
came to India along with them. Drawing inspiration from the Central Asian Alu
Gobi recipe, the royal Mughal’s chef impressed the royalty with meatless
vegetarian curry made with potatoes, cauliflower, and exotic spices! The
conjugal of alu gobi and spices made its mark in Indian vegetarian recipes. It
has survived through years while the hands cooking them and mouths enjoying the
lovely dish have changed.


MALANGA STIR FRY

Tuesday, April 14th, 2020 By Ujwala Leave a Comment

Malanga is hairy vegetable close to colocasia and Eddoe. It is less starchy than
potato, less slimy than colocasia. Any dish you can think of with potato can be
made with Malanga. For a change of taste and to get different nutrients, you
should try Malanga. Just like potato, Malanga is versatile. Stir-fry’s, curry,
mixed with other veggies, chips, salad, mashed malanga are a few ways to cook.
Malanga is also known as cocoyam, yautia, tannia, taro, and tanier.


TELANGANA EGGPLANT WITH COCONUT AND SPICES

Monday, April 6th, 2020 By Ujwala Leave a Comment

If you want to experience a truly authentic taste of Telangana/Andhra cuisine,
you have to taste Andhra Vankaya Kobbari karam – translated as Andhra eggplant,
coconut masala. It is an authentic delicacy in Telangana/Andhra Pradesh cuisine
which are India’s states Telangana and Andhra Pradesh. Telangana and Andhra
Pradesh are recently split states from the southern part of India. Both states
share a very much same cuisine, with quite a few variations in a few regions.
Telangana is the land of spicy food. Yet it is not painfully spicy, it is an
awesome smooth spice which wakens your taste buds and makes you feel you this is
the one you missed all your life long.

See More Recipes →


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Welcome to my all-natural kitchen. An Indian inspired recipe blog, featuring
low-carb, low-sugar, dairy-free, clean recipes made of unprocessed ingredients.
Yet no compromise in taste. Never open a can or package to cook my recipes.

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Categories Select Category All-natural condiments  (12) Appetizer  (34)
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Hello there! Thank you for visiting my blog. I have growing passion towards
cooking healthy meals for my family and friends. I experiment a variety ways to
cook with all-natural un-processed ingredients. This blog is to share my cooking
success stories.

 

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