Celery chutney is inspired by the South Indian style of making chutneys, also known as thohezhal. Vegetables like onions, tomatoes, and ridge gourd, leaves like coriander, mint are cooked with spices and then ground to a coarse paste. This is typically accompanied by white rice and ghee, but also goes well with dosas, idlis, rotis etc.
Tomato thokku is an all-natural, tangy, spicy, sweet pickle/chutney, that can be made in a jiffy using fresh tomatoes and some simple spices. Visually glorious with its deep red hues, it is also very versatile and makes for a perfect accompaniment to dosas, idlis, even yogurt rice, or as a spread for rotis/chapatis/breads, or can be mixed with rice to make a delicious version of tomato rice!
Steamed root vegetables like sweet potatoes, yams, pumpkins and red potatoes ground with freshly made coconut milk, come together in this delicately spiced, thick and creamy pasta sauce that is all-natural, dairy-free and utterly delicious!
Dosakai, the round variety of cucumber, lends itself beautifully to all kinds of pickle recipes. Here is an instant pickle recipe that is low on oil, without compromising on flavor, authenticity and taste.
Plum chutney happened on a day when a dear friend dropped off a big bag of plums from the tree in her backyard! One look at them and I had visions of a tangy, spicy, sweet and savory chutney that I just had to make out of them. I tried to make the recipe balanced with all 6 tastes in Ayurveda – sweet, sour, salty, pungent, bitter and astringent. My focus was also on enhancing the digestibility of the dish using certain digestive spices. I think the inspiration for this dish was definitely the South Indian thoheyal/chutney, with the choice of herbs and spices tending more towards the ones used in South Indian cuisines. This is a very versatile accompaniment to various types of foods – idlis, dosas, yogurt rice, even wraps and sandwiches as a relish etc.
Tomato-basil pasta sauce is an all-natural, preservative-free pasta sauce that is made using fresh ingredients like tomatoes, garlic and basil. No more store-bought pasta sauces for my family!
Diwali Marundhu is a herbal medicine of sorts to strengthen the digestive system, especially made during the festival of Diwali!
Almond butter can be a delicious addition to your cooking repertoire – luscious, healthy, creamy, all-natural and extremely easy to make! Try it – you’ll never buy the store-bought version ever again.
Amla murabba is a visual, culinary, and health treat! In this recipe, the wonder fruit of Ayurveda, amla or Indian gooseberry, is simmered in a thick sugar syrup, and spiced with black pepper, black salt, cardamom, and saffron, transforming the juicy, light green fruit into a luscious jam or relish, with rich brown hues.
Hummus is a Middle-Eastern dip, made out of cooked chickpeas, combined with toasted sesame seeds, olive oil and spices to make an aromatic, flavorful, and extremely versatile dish, that pairs well with breads, vegetable sticks, salads, and wraps!
Make your own simple, delicious, quick and healthy pickle at home – your wallet and waist will thank you!