This is a simple, quick chutney recipe. It’s another way to add healthy beetroot in your family’s diet. The contrasting taste of tomatoes, chilies, and beet roots is sure to please your palate.
Got this recipe while listening to NPR’s series on Food during the holidays. This was a recipe suggested by Madhur Jaffrey. The main changes from her recipe are avoiding the onions, using water (instead of the vegetable stock), and adjusting the spices to suite our taste.
Great finger food for all ages – especially for your little ones. If you want something quick, light, healthy, and crisp – here it is!
Brussels sprouts look like miniature heads of cabbage. They do have a unique smell and flavor, which makes them not preferred by many. However, this recipe might change your perception of Brussels sprouts and maybe you can make it a regular part of your diet.
A spicy aromatic curry that can be had with light rice dishes – yogurt rice, pulav rice, etc.
This is a simple curry recipe perfect to complement your lunch or dinner dishes. Kovakkai (Ivy Gourd) contains Beta-Carotene and is also considered a good source of protein and fiber.
This Chilli Gobi recipe is one of our family’s favorite that can be relished as a snack, an appetizer, or as a side-dish to complement a rice pulav dish.
Beetroots have great therapeutic value and taste. This poriyal or curry can be served to complement a wide variety of rice dishes, khichadi, and chapati.
Thandu Keerai Poriyal (Amarnath greens) is a simple, traditional, low-calorie, low-fat, high protein, nutritional dish that is commonly served for lunch in South India.
This is a traditional South Indian dish that complements especially Idlis (steamed cakes made from rice and lentils) and Dosas (crepes made from rice and lentils), but can also be used with chapatis (indian flat bread). For Idlis and Dosas, one might typically think of Sambar and Chutney. However, Idlis and Dosas being part of regular South India diet, there are many side dishes. Potato kurma is one of them and a wonderful one at that.