This is a delicious and spicy masala rice made from green bell peppers. It is very different from the pulav rice and demands a different set of roasting and grinding fresh spices. This simple yet scrumptious one pot meal is prepared by cooking the rice along with diced bell peppers and flavoured with freshly ground spice powders. The addition of roasted cashews and peanuts give a rich, crunchy & nutty flavour to the dish. It can be served with raita or pappadams.
Vegetable stew is a quintessential Kerala dish that pairs well with Appam / Idiyappam. It is a creamy, delicately spiced coconut based gravy. It is a simple dish and tastes very different from the traditional South/North Indian Korma. It is prepared by simmering some assorted vegetables along with few spices in coconut milk. The addition of coconut milk gives a light creamy texture perfect to soothe and satiate your palates.
Appam is a South Indian basket shaped pancake like dish. It is a very popular breakfast dish in Kerala and is specially prepared in a kadai called appachatti /appam pan. It is a thin, lacy paper like hopper that is soft and fluffy in the centre and thin and crisp on the edges. It is prepared from grinding and fermenting rice, urad dhal and coconut. It is light on stomach and is very easily digestible. Appams are usually served with vegetable stew or kadalai curry or vegetable kurma or sweetened coconut milk.
Rice dhal vegetable kitchadi is a hearty, comforting one pot meal that is very easy to digest. Many of us overindulge during holiday season or during winter months. According to Ayurvedic medicine, eating kitchadi is one of the best ways to detox and balance the digestive system. It is a simple yet delicious & nourishing meal and is usually made by cooking rice and dhal together, topped with ghee. To make it more wholesome, I have included both the yellow moong dhal and green gram dhal along with few vegetables. It is best served with pappadam or pickle.
Asparagus spears are a healthy and nutritious addition to meals. This green vegetable is known for its diuretic properties and are a rich source of various vitamins and minerals. It is usually served as an appetizer or as a vegetable side dish. There are several ways to prepare this and I have tried the restaurant style sesame toasted and oven roasted asparagus few times. But Indian tastebuds never get the complete satisfaction unless it is spiced up. So here is my maiden attempt of a desi style spicy, crunchy and flavourful Asparagus.
Idli is a common breakfast item in South India and is prepared from a major proportion of rice and urad dhal. Unlike the regular idlis, green moong dhal idlis have no rice and is a healthy alternative to the regular ones. It is prepared by soaking , grinding and fermenting the green moong beans and urad dhal. Green moong dhal is one of the healthiest source of plant protein. They are low in fat and carbohydrates and high in fibre. Apart from its nutrition, the process of fermentation before making the idlis helps in easy digestion. It can be served with chutney and sambar.