Bisi bele bhath, is a spicy, rice-based dish with origins in the state of Karnataka, India. Bisi bele bhath, which translates to 'hot lentil rice dish' in Kannada language, is a wholesome meal. It is said to have originated in the Mysore Palace. It is made with a special spice mix. The rice in this dish can easily be replaced by millets of your choice. Please note that it is of the consistency of a porridge.
This is an instant masala idly made with rice rawa and hence this is also gluten-free. The masala for the idly is also made oil-free in this recipe. Usually, rawa idly is made with wheat or sooji rawa and uses dairy curd. This is my mother's recipe and since I learnt this few yrs back, I have not bought MTR or any instant mix. I have used a plant-based curd made with peanuts.
The Upma Kozhukattai or pidi kozhukattai is one of the most popular snack items in a Tamil Brahmin household. As the name goes ‘Pidi' means fist and the dumplings are shaped by pressing together in the fist, just like Gujarathi muthiyas. These are usually steamed rice grit dumplings. They taste great with sambar and chutney. In many households they are served dunked in spicy hot rasam. The same recipe can be enjoyed by replacing rice with millets. You can use your choice of millets. I am using Sama/little millet.
Who would think you can do the kathal ki sabji oil free. Interestingly, steaming the Kathal vs. Deep frying makes no major difference to taste or texture of the final sabji. At least we think so, do try this out and let us know what you think.
I have known of cabbage rolls being a popular meat dish in many parts of Europe. When I made momos for my daughter, I realized that I can make a gluten-free wrap for her with cabbage leaves and stuff them with vegetables. Thus was born this interesting cabbage roll recipe. Teamed with a spicy momo chutney it becomes a family favourite.
Kootu is a Tamil word means "add" i.e. vegetable added with lentils which form the dish, made of vegetable and lentils and are semi-solid in consistency. Usually a combination of vegetables with lentils and a coconut paste, it forms a part of everyday cooking. This pumpkin kootu is made without lentils but with a generous amount of ground coconut. The natural sweetness of the vegetables is countered with the sharpness of green chillies. Makes a wholesome meal with steamed rice or millets.
Tamarind poha recipe / huli avalakki / gojjavalakki is a popular karnataka cuisine breakfast recipe prepared mainly with powdered beaten rice or poha. the recipe is named as gojju or huli avalakki because of the combination of spicy, tangy and sweet flavour it has to offer. The recipe is very similar to the tamarind rice, butbeaten rice / poha is used in the place of steam rice. The method of preparing it is slightly different too. This recipe is usually made with a lot of oil as it becomes a very dry dish. However, with enough water and coconut, the balance of moisture can be achieved and oils can be skipped.
Here's yet another interesting combination of vegetables. I heard about this combination from my friend Ujwal. Apparently it's a famous and traditional combination in Western Indian cuisine. It's a smart idea to mix a sweetish vegetable with a slightly bitter vegetable to balance the taste. I added a twist to it by including some boiled peanuts to make it more wholesome. Cooks in a jiffy!
Tangy, oil-free, gluten-free snack. Sundals have a special place in South Indian cuisine. They are usually served as an evening snack and are very popular as offerings to The Goddess during Navratri. They can be made with a variety of pulses and lentils.
Oil-free, quick to rustle up, easy to find ingredients. Lobhiya ki phalli is also called Chauli or long green beans. Thoran is a dry vegetable preparation in South Indian cuisine that is minimally spiced and has a generous amount of freshly grated coconut. Vegetables cooked this way can even make a great snack.
How about giving the humble millet a snazzy make-over? A healthy, flavorful and wholesome way to incorporate millet into our diet. It could double as a kid-friendly, lunch box idea. Filled with spiced coconut and served with luscious green chutney and shredded vegetables, makes it the ideal platter for a balanced meal.
Oil free way to cook yam into a tasty spicy snack. Yam is one of those tricky vegetables that many people avoid. It is said to have medicinal properties and is very versatile. It lends itself to different ways of cooking. Highly nutritious and filling.
If you have subscribed to Wellcure, you might have read the article on grains. Overindulging in grains will only take us closer to diseases. Grains do not have a taste of its own. We can however smartly make a hearty fulfilling cooked meal without grain but with sprouted and steamed or just soaked and steamed legumes and steamed vegetables. It's a very tasty and hearty meal. Kids love these for their school lunch box. It can also be an after-school healthy snack.
Oil-free, it's an easy way to cook vegetables with little or no oil. Steam grate/ mash and temper. Podimas in Tamil means a mash or a crumble. Many vegetables can be converted into a podimas with minimum ingredients that enhance the natural flavor of the vegetable.
These baked masala vadas are healthy and oilfree. Perfect party snack and crispy for a rainy evening. It has two major steps. We steam it and then bake it. One can enjoy the steamed ones as is or bake it too. It's called nucchina unde in Karnataka when we consume just the steamed ones. The crispy version can be enjoyed after it's baked.
A dairy free, quick to make, restaurant-style cheesy creamy stuffed mushrooms. Mushrooms usually give out a lot of water while cooking. Baking them helped to retain the moisture and still give it a good texture. Baking at high temperatures is not exactly an ideal cooking method but can be used occasionally to bring in variety to tatse and texture.
Bhindi is a common summer vegetable and is relished by kids and adults alike. While there are many versions of making bhindi, most of the recipes use oil. Here is an oil-free recipe!Also, in this recipe, the lady's finger is steamed thereby retaining maximum nutrition. The stuffing further adds to variety and taste to the dish. Enjoy with your cooked meals or even as a snack!