Green Long Beans in Coconut Stew - oil-free stew!
Dairy-free can be made oil-free. Inspired by an episode on a TV show by celebrity chef, Peter Kuruvita, here is a recipe to make our humble chauli/ lobhia phali transform into a spiced and aromatic stew. It's the combination of spices that makes this dish taste unique.
Instant Kambu dosa (Bajra or Pearl millet dosa)
Kambu (or known as Bajra in North India) is the most widely grown millet variety in India. It is easy to digest and high in nutrition – having almost 8 times the iron content found in polished rice. Add a nutritious variety to your dosas by using kambu instead of normal rice. The traditional method of making it is time consuming as it requires fermentation. When in a rush, try this no-fermentation version of making this dosa!
Little Millet Aloo Pav - steamed snack
Guilt-free healthy snack. Rich in calcium and iron as it is made with millets.
Chaulai with Arhar dal- Oil-free!
There are many ways to incorporate greens into our daily diet. Greens with lentils have been the most popular and traditional way in Indian cuisine. Here is a traditional Palakkad style curry using Chaulai/ Amaranth greens, I learnt from my mother-in-law. Tastes great with rotis or rice or plain cooked millets.
Buttermilk sambar ( Plant based Karnataka style Majjige Huli )
Buttermilk sambar in karnataka also called Majjige Huli Recipe is a traditional South Indian recipe, a must for functions and festivals. It is a tangy curry made from buttermilk and coconut. This is a recipe that uses plant based curd. This curry is usually made with water based vegetables like cucumber, white pumpkin, squash or snake guard. Okra is also a great vegetable that goes well in Majjige Huli. Amaranthus greens also heightens the flavour of this dish.It is an authentic Karnataka recipe and you can find similar recipes across the south of India. Some make this recipe spicy and some make it less spicy with fewer ingredients. This can be relished with whole cooked rice and millets as a main dish. It can also be enjoyed with ragi balls as a dip. READ MORE
Oil-free sambar powder (Karnataka style)
Sambar powder is a flavourful blend of lentils and Indian spices. It is an ingredient that adds spice and flavour to a thicker consistency sambar. Its one of the most delicious south Indian foods served as a side dish with idly, dosa,rice, millets and ragi balls.Sambar is thicker than a traditional rasambecause of the use of channa dal in the powder.
Oilfree Buttermilk sambar (Plant based Kerala style Mor Kozambu)
Kerala Style buttermilk sambar (Pulissery / Mor Kuzhambu) is a sweet and sour yogurt based vegetable gravy from the Kerala Cuisine. At home we call it Mor Kozhambu and use ash gourd or pineapple to make this dish. During the mango season, we also use ripe mangoes. This combination of ground coconut along with plant yogurt simmered in pineapple, mango or ash gourd is absolutely delectable. Serve Kerala Style Pulissery Recipe (Mor Kuzhambu) with steamed whole rice or millets as a sambar and with rotis as a dip.
Potato Raita – Dairy-free!
This is an old favorite from our childhood. Simple and delicious. Quick to whip up at short notice. And what's more, it has all time favorite… potatoes!!
Black Chana Curry (Kerala Kadala Curry) - Oil- Free!
This is the recipe I learned from my mother-in-law. She was and a great cook and mostly preferred only satwik foods. One or two dishes were exceptions. Like this recipe which uses onions. Rice puttu and Kadala curry is a popular combination in traditional Kerala breakfast fare.
Dhokar Dalna - Oil Free!
Bengali cuisine is widely famous for its non-vegetarian fare. Dhokar dalna is a stalwart among the vegetarian dishes. The lightly spiced lentil cakes or dhoka are fried and then simmered with potatoes in a gravy made with tomatoes and ginger, spiced with cumin and coriander. Here's an oil-free version.
Cabbage Chutney- oil free, dairy free!
I have a bhabhi who is a maverick at churning up yummy chutneys with just about anything. I was thoroughly impressed with the cabbage chutney recipe she shared. Once the chutney is ready, there is no way to know that it was made from cabbage ;) It has the goodness of cabbage with nuts and lentils, makes it wholesome and an easy way to introduce more veggies for fussy eaters.
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