Saturday, 21 September 2019

Anjeer Banana Buns/ fresh fig banana buns

Figs & buns, sounds something new? Regular buns/ banana buns may not be new to you! Have you ever tried it with any other fruits such as jack fruits for example? If so this is for you to try. Figs goes great in buns with mild flavour & crunchy texture while having every single bite!
I am trying different dishes of figs as we are having good harvest this time. I try my best to use them without wasting to make #zerowaste. Recipe of buns goes as follows.
Please check here for my recipe of vegan banana buns.

Anjeer Banana Buns

Preparation time: 3-4hrs
Cooking time: 30 mins
Serves: 16 buns (approx.)

Wheat flour – 2 cup
Ripe banana– 6 (small), or 3 (big )/ 1-1.5 cup mashed
Fresh figs/ anjeer – 3-4
Sugar – 2-4 spoons, adjust to taste
Baking/ cooking soda – 1/2  tsp
Jeera - 1 tsp
Salt – taste
Buttermilk/ curds – ¼ cup (optional)
Oil – 2 spoons
Oil – for deep frying

  • Peel off bananas, chop & keep aside. 
  • Wash, peel figs and chop roughly.
  • Now, blend banana & figs with sugar and salt in a mixer jar to smooth paste.
  • Mix all dry ingredients such as flour, baking soda, jeera in a bowl. 
  • Mix them with the figs banana puree in a large vessel to kneed properly adding 2 spoons of oil and prepare the dough. 
  • The dough should be bit softer than regular chapathi dough. If required add buttermilk/ curds to make the softer dough. Kneed it really well.
  • Keep the dough covered for 3-4 hours. Not to worry even if it is more hours.
  • After the dough sets well (dough rises), divide the dough into small or medium balls, flatten it by rolling over or by pressing in a roti maker (Size should be of poori but thicker). Remember not to make too thin.
  • Heat oil in a deep frying pan. When it is hot enough then add the buns one at a time and fry by gently pressing with the frying spoon.   Flip it off when puffed up and fry until brown.
  • Serve buns with coconut chutney/ Sambhar and a hot cup of coffee/tea.
fresh fig banana buns

  • To check the readiness of the frying oil, put a small pinch of dough in it and see if it comes up and floats on oil immediately.
  • Add bananas or buttermilk instead water if dough becomes harder. It makes buns soft.
Anjur buns

Wednesday, 18 September 2019

Eggless Lemon Cocoa cupcakes/ Chocolate & Lemon flavored muffins

Hello, how are you? Have you ever tried baking a cake with a flavor of lemon & cocoa in one? Today I am posting one such simplest bake which is delicious I can say. This time we have good harvest of lemons & this variety is very flavorful and less tangy in taste. Baking a cake with lemon was in my ‘to-do’ since long time. So this was the right time to take action & I did it. I am so happy that my kids asked for a second serving; otherwise they never appreciate homemade food very easily.
Basic recipe I followed was similar to my other eggless cupcake recipes such as cucumber muffins, jack fruit muffins, Apple cinnamoncupcakes, Eggless Guava passion fruit muffins

Lemon Cocoa muffins

Preparation time: 10 minutes
Baking time: 20 minutes
Serves: 12 muffins
All-purpose flour/ Maida – 1.5 cups
Small semolina/ chiroti rava – ¼ cup
Sugar - ¾ cup
Lemon juice – 2 tsp
Fresh butter milk – 1 cup
Milk – 0.5 cup
Salt – ¼ tsp
Baking soda – ¼ tsp
Cocoa powder – 1 heaped tsp
Ghee/ unsalted butter – 3 tbsp
Lemon zest/ grated outer rind of lemon – 1 tbsp (of 1big lemon)

  • Grate only outer green/ yellow rind of lemon & keep it ready. Extract lemon juice from the lemon keep that separate as well.
  • Take a wide mixing bowl. Take ½ cup buttermilk, milk in it. Add lemon juice, sugar and salt to it. Mix once.
  • Now add flour, small semolina, Cocoa powder, baking soda and ghee one by one. Combine everything well so that there are no lumps formed. If batter becomes too dry, then add buttermilk to get the right consistency. It should be of dropping consistency (idli batter, neither runny nor too dry).
  • Add lemon zest and combine evenly.
  • Preheat the oven to 180deg Celsius.
  • Fill batter into each muffin mold (liner) equally. Leave little space for the muffins to rise while baking (fill only about ¾ th or little more in each liner).
  • Bake for 20 mins or until inserted fork / toothpick comes out clean.
  • Once done, allow to cool a bit and garnish with the icing sugar if required.
  • Serve warm.
Chocolate & Lemon flavored muffins

  • Variations are possible with added choco chips or chopped nuts in the batter.
  • If buttermilk is fresh & not sour, then you can just use it and milk can be avoided.
  • Ghee residue can be used in the batter if you have. I prepared batter without ghee residue, baked one batch (6 numbers) without it initially and added 2 tsp ghee residue while baking 2nd batch. Both turned out to be good.
Lemon cupcakes

Thursday, 12 September 2019

Aloo methi/ Dry potato fenugreek leaves subzi/ Aloo menthya soppu palya

Are you a kind of person, always on toes and looking for some healthy but quick to make recipes? Here is one such dish, Aloo methi, a dry palya.. You can make it with minimal ingredients in half an hour if you keep fenugreek leaves cleaned and ready. This stir fry is flavorful with slight bitterness of fenugreek/ menthe soppu. It can be served as side dish for chapathi/ rice to make your meal healthy and nutritionally rice. Including leafy vegetables in regular diet is always proved to be best to supply multiple nutrients such as vitamins, calcium, iron, dietary fiber…

Aloo methi

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3
Fenugreek leaves – 1-2 bunch (about 2 cups tightly packed)
Potatoes – 4 (medium)
Salt – to taste
Chilli powder – ½ tsp or Slit green chillis – 1-2
Garam masala powder – ¼ tsp (optional)
Oil – 2 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Dry red chilli – 1
Garlic – 5-6 cloves

  • Wash potatoes and cook in a pressure cooker with water for 3-4 whistles. Keep aside & let the pressure to be released.
  • Meanwhile, clean fenugreek leaves by removing root & hard stems. Wash well with running water. Chop roughly and keep aside.
  • When cooker is done, remove the potato skin and dice/ cut potatoes into desired shape and size.
  • Now heat a pan, add oil, mustard seeds, cumin, peeled & crushed garlic and minced dry red chilli.
  • On spluttering, add slit green chilli (if using) and add chopped leaves and fry until cooked & raw smell goes off.
  • Add salt, red chilli powder, garam masala powder and cut potato pieces. Mix everything well and heat for couple of minutes.
  • Garnish with chopped coriander if you like.
  • Serves warm palya with chapathi or rice.
Dry potato fenugreek leaves subzi


  • I always make less spiced side dishes & you can adjust according to your taste.
  • You can replace fenugreek leaves with other greens such as palak, tender moringa leaves... 
Aloo menthya soppu palya

Monday, 9 September 2019

Vegetable Kootu/ Vegan Cumin flavored coconut vegetable Curry

Onam festival is around the corner!Happy Onam in advance! It is incomplete without Onam Sadhyam/ heavy & satisfying meal! Generally special dishes in the meal have the hint of coconut & Banana (raw/ ripe) in various forms. Nendran banana prathamam/ payasa, nendran chips are the must have items. ‘Avial’, other curries accompany rice. Today I am posting recipe of kootu/ curry resembles avail & majjige huli, but without buttermilk/ curds. The best vegetables suitable for this curry are tindora/ ivy gourd and Malabar cucumber/ sambhar cucumber.
This is very easy to make with minimum ingredients, which goes great with rice.  This recipe was initially introduced to me by my friend Soumya Bhat who helped me in coming up with 'Ritucharya post'. Thanks Soumya!

Vegetable Kootu

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Vegetable of choice (Ivy gourd/ Sambhar cucumber/ Snake gourd…) – 2 cups (diced/ cut into desired shape)
Freshly grated coconut – ½ cup
Cumin seeds – 1 tsp
Black Pepper – 8-10, adjust to required spice level
Salt – to taste
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Dry red chilli - 1
Curry leaves – 1 sprig

  • Wash vegetable and cut as you like.
  • Cook it with water and salt.
  • Meanwhile, grate coconut. Take it in a mixer jar, add cumin & pepper. Grind to get smooth paste.
  • Add the coconut paste to the cooked vegetable when vegetable is done.
  • Bring to boil. Switch off the heat.
  • Prepare a seasoning of coconut oil, mustard, minced red chilli and curry leaves. Add to the curry/ kootu.
  • Serve hot kootu with steamed rice and little coconut oil on top if needed.

  • Curry will be mildly spiced with the ingredients mentioned here. You can increase the pepper quantity if you need spicier.
  • Avial reciep is similar with mixed vegetables with added green chillis while grinding coconut. At the end, little buttermilk/ curds should be added
  • This kootu tastes similar like avial.
Vegan Cumin flavoured coconut vegetable Curry

Saturday, 7 September 2019

Palak Soup/ palak shorba/ Spinach Soup

It is the season of festivals. Heavy meals & over eating makes us to look for healthy, light dishes. Here is a simple yet quite filling green creamy soup recipe which is not very new. Palak shorba or palak soup is a healthy & creamy soup which is originally from Punjab. This soup is commonly made and enjoyed by many. Spinach or palak is a healthy leafy vegetable which is loved by many and found in Indian markets.  Here is the recipe of how to make this delicious soup with earthy flavor of spinach and creamy texture with added milk.

Palak Soup/ palak shorba/ Spinach Soup

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 3-4
Palak/ spinach leaves – 2-3 cups tightly packed
Milk – 1 cup
Cream – 2 tbsp (optional), fresh collected on top of boiled milk
Salt – to taste
Pepper powder – ¼ tsp, adjust to taste
Garlic cloves – 6-8, peeled & finely sliced
Fresh mint leaves – 2 tbsp, chopped (optional)
Ginger – ½ tsp, grated (optional)
Ghee/ oil – 1 tsp
Corn flour - 1 tsp (optional)
Few ice cubes - optional

  • Clean palak/ spinach removing root & mud if any and wash well with running water. Stem is fine to have.
  • Drain water completely and take the leaves in a vessel with little water (1/4 cup). Boil it covered with a lid. Switch off the heat on boiling.
  • Adding ice cubes immediately helps in retaining color. I have not added it here. Allow cooling.
  • When Spinach is cooled, take it in a blender/ mixer jar along with mint leaves & ginger (if using), and blend well to get smooth puree. Soup will taste good even without mint & ginger.
  • Now, transfer this palak puree to a vessel (You can strain/ sieve to collect only liquid, whereas I don't prefer) . Add salt and pepper powder. Boil well. Add Milk, milk cream, mix and bring to boil. Adjust the consistency by adding water as required. If you need thick soup, then dissolve 1 tsp corn flour in water, add to boiling soup and boil for 1-2 minutes more. Switch off the heat.
  • Meanwhile, peel off garlic, discard the skin. Mince/ chop garlic very fine.
  • In a separate pan (tadka pan) take garlic and ghee/ oil. Fry until garlic turn brown. Add this to soup. Serve hot soup with toast/ bread/ rusk or plain.
Spinach Soup

  • You can make this soup bit spicy adding 1-2 green chillis while blending palak. I avoid green chillis as much as possible and not added while making this soup.
  • Salt & pepper can be adjusted to your liking.
  • Mint & ginger are also optional.
  • Optionally you can add lemon juice while boiling the soup, I have not used!
Palak Soup

Friday, 30 August 2019

Green gram & dry fruits Sweet tikki/ Hesaru kaalu sweet pattice

Green gram is one of best beans of legume family to consume. Ayurvedic practitioners suggest it as best food to eat when having fever as it has the property of bringing down fever and it is also good for digestion. Ideal way of serving it is in the form of ganji/ soup of this with added rice (optional), for the one who is sick.
Today, I am sharing a recipe of sweet dish made with green gram/ whole mung. It can be served as filling evening snack or even as dessert. The method I followed was same as halasina beeja holige/ Jackfruit seed sweet rotti, which is a delicious dish from Coastal Karnataka/ Mangalore/ Kasaragod. In which, stored  jack seed (by drying after applying mud) is used make the dish when it is not in season.
This can be made by deep frying but I am making a healthier version by shallow frying on tava.

Green gram & dry fruits Sweet tikki

Preparation time: 3-4 hours
Cooking time: 30 minutes
Serves: 16 medium tikkis
For stuffing,
Green gram/ whole mung – 1 cup
Jaggery – 1 cup (powdered)
Grated fresh coconut – ½ cup
Nuts/ dry fruits (almonds, cashews, pista) – ¼ cup (Coarsely powdered) , optional
Cardamom powder – ¼ tsp
Salt – ½ tsp
For the cover,
Dosa Rice – 1 cup
Salt – ½ tsp
Cumin seeds – ½ tsp
Ghee/ oil – 6 tbsp (for cooking the patties)

  • Wash and soak green gram in water for 4 hours.
  • Wash and soak rice too for 2 hours in a separate bowl.
  • When done, drain water from soaked green gram and cook it using pressure cooker with ¼ cup of water. Switch off the heat after 2 whistles and allow pressure to release completely & keep aside until it cools down.
  • Meanwhile, blend nuts to make coarse powder using a dry mixer jar. (if using them which is optional). Keep aside.
  • Now, drain water from soaked rice. Grind rice using a wet jar to make smooth batter of thick dosa batter consistency adding ½ tsp salt. Transfer this batter to a separate bowl. Add cumin & mix to this batter. 
  • Take cooled green gram, grated coconut, powdered jaggery and ½ tsp salt in the same wet jar used to grind rice and blend to combine everything well. You need not make very fine paste. It is fine if it stays coarse paste.
  • Transfer green gram sweet paste, powdered nuts to a pan with 2 tsp of ghee. Heat this on medium flame mixing continuously so that everything combines well and you get a single mass from which you can make soft balls. This step can also be avoided if you grind & get solid dough good enough to make balls and you have no intention of storing for next dayJ
  • On cooling a bit, divide and make small lemon sized balls. Press with your fingers to form small tikkis.
  • Heat a iron griddle/ tava. Apply 1 tsp ghee/ oil. Dip the pressed tikkis in the prepared rice batter and place carefully on the hot griddle. Cook covered on low- medium flame. When one side is done, flip to cook other side. Apply little ghee on top and take out from the heat when cooked. Serve hot & sweet healthy tikkis to munch with added ghee (if required).
Hesaru kaalu sweet pattice

  • This sweet dish is generally made using seeds jackfruit. In this case de-husked jack seeds are cooked & blended together with coconut & jaggery. It is used in stuffing instead of green gram used here. Rest of the process remains same.
  • Dry fruits are optional here.
  • You can deep fry the balls covered with the rice batter too.
Green gram Sweet tikki

Tuesday, 27 August 2019

Dokla from leftover bajji/ bonda batter

Have you ever ended up with a question of how to finish bajji/ pakora batter made of gram flour! Yes, and ended in throwing away with guilt of wasting food! Many times it happens right!? Here is a best way to finish it off without throwing or not making bajjis again next day:)
It is a simple dokla which can be served with a choice of chutney!

Dokla from leftover bonda batter

Gram flour batter – 1 cup (mix of gram flour, asafoetida, carom seeds, salt, chilli powder & water)
Curds – ¼- ½ cup
Small semolina/ chiroti rava – 2-3 tbsp
Sugar – 1 tsp
Lemon juice – 1 tsp
Baking soda – 1 pinch
Garnish & Seasoning:
Grated coconut – 2 tbsp
Coconut oil – 2 tsp
Cumin – 1 tsp
Mustard seeds - 1 tsp
Asafoetida – 1 pinch
Chopped coriander leaves – 2 tsp

Mix all the ingredients except the ingredients under Garnish & seasoning. Make a smooth batter of idli batter consistency.
Pour about a cup of water in a steamer/ idli cooker and allow to boil.
Transfer the prepared batter into a greased plate or thin wide dish.
Place in the steamer and cook dokla for 15-20 minutes/ until inserted fork comes out clean.
Allow cooling, once done clear the sides with a sharp knife and invert dokla on a plate.
Top with chopped coriander, grated coconut and a seasoning of oil, mustard, cumin, asafoetida..
Cut and serve warm with choice of chutney.

leftover makeover dokla

Friday, 23 August 2019

Appi payasa/ appe payasam/ Appi kheer

Happy Shree Krishna Janmashtami to all my readers & friends! Any festival won’t be complete without a sweet! People look for quick or traditional recipes too!
Today, I am focusing a traditional dessert called appi payasam. This was initially introduced to me by my friend Anuradha, until then I knew only halittu/ ade payasam. It is very similar to haalittu payasa which is made with cooked rice batter, whereas appi payasa is made with deep fried wheat flour dough. Though process of making appi payasam is bit lengthy with 2 different phases of making fried poories & adding them in thick sweetened milk, it is worth trying for the taste!

Appi payasa

Now let us see the process.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
Wheat flour/ maida – ¼ cup
Small semolina/ chiroti rava – ¼ cup
Ghee – 3 tbsp
Salt – ¼ tsp
Oil – for deep frying (1.5 cup)

Full fat Milk - ¾ ltr
Milk powder – 3 tbsp (optional)
Sugar – 1.5 – 2 cups
Cardamom powder – ¼ tsp
Cashews, almonds, raisins – 2 tbsp

  • Combine wheat flour, fine rava, 2 tbsp ghee and salt. Make dough of poori dough consistency by adding little water at a time. Kneed well and keep aside for 10 minutes.
  • Now dissolve milk powder in milk and bring to boil. Add sugar, simmer and boil for 10 minutes or until milk becomes little thick.
  • Meanwhile, divide poori dough into small balls of equal size. Roll to make pooris.
  • Heat oil in a thick bottomed wok/ pan. When ready, drop poori one by one and fry until crisp. Drain oil completely & transfer to a plate with spread tissue paper.
  • When it cools a bit, make pieces of pooris by tearing with fingers and add it to the boiled thick & sweet milk.
  • Add cardamom powder,mix and bring to boil. Switch off the heat.
  • Fry nuts/ raisins with 1 tbsp ghee and add that too to the kheer.
  • Serve this payasam/ kheer hot.
appe payasam

  • Instead of making pooris & cutting them to make pieces, you can also roll into bigger pooris, cut into desired shape and then fry.
  • Milk powder is optional, & you can prepare this payasa with only milk.
  • Saffron strands can also be added for the flavor.

Appi kheer

Tuesday, 20 August 2019

Aloo bonda/ Potato bonda/ Batata Vada

Aloo/ Potato a universal vegetable which is liked by almost everyone, regardless age & geography! It is used as vegetable in curries and consumed as main course. It goes well in deep fried snacks such as finger chips & bajjis/ pakoras. Here is one such evergreen Indian snack aloo bonda recipe which is a favorite evening snack of many. It can be a perfect stuffing in vada pav & burger too.
In this season of monsoon, we crave for spicy and fried snacks to munch all the time. I believe eating homemade fried snacks occasionally is good. The recipe and ingredients change person to person though basis process remains same. I am sharing my recipe here.

Aloo bonda

Preparation time: 45 minutes
Cooking time: 30 minutes
Serves:12 – 16 medium bonda
Potatoes – 6 (medium)
Onions – 2
Green peas – ¼ cup (optional), fresh or dried
Salt – 1.5 tsp, adjust to taste
Garam masala – ¼ tsp
Chat masala – ¼ tsp
Red chilli powder – ½ tsp + ¼ tsp, adjust to taste
Tamarind powder – ¼ tsp (optional)
Curry leaves – 1 sprig
Cumin seeds – 1 tsp
Gram dal – 1 tsp
Green chilli – 1 (optional), I haven’t used here
Gram flour – ½ cup or little less
Rice flour/ Corn flour – 2-3 tbsp
Carom seeds/ ajwain – ¼ tsp
Asafoetida – 4 pinches
Turmeric powder – 1 pinch (optional)
Oil – 2 cups (for deep frying)

  • Wash and cook whole potatoes in a pressure cooker with added water as required. Cook for 3-4 whistles. Once done, set aside until pressure releases.
  • Cook green peas with little water. To do it, you can keep it (in a bowl) in the same pressure cooker in which potato is being cooked.
  • When cooker is ready to open, takeout the cooked potatoes; peel them off and discard the skin. Mash potatoes and keep aside. Drain extra water from peas and add to the potato.
  • Remove onions skin, wash and chop finely. Chop washed green chillies (if using) and curry leaves finely.
  • Now, heat a pan. Prepare a seasoning of 2 tsp oil, cumin seeds, 2 pinches of asafoetida & gram dal. When dal turns to brown colour, add chopped onions, curry leaves and green chillies. Fry this for a while. Add about 1 tsp salt, tamarind powder, garam masala, chat masala, chilli powder.
  • Now add mashed potatoes & peas. Mix everything well, switch off the heat. Set this aside and let it cool.
  • Meanwhile, prepare batter of gram flour. Take about ¾ cup of water, dissolve asafoetida and ½ tsp salt. Add carom seeds and little chilli powder (optional), and turmeric powder.
  • Now add gram flour and rice/ corn flour to make a batter of dosa batter consistency. Adjust flour or water as required.
  • When this batter is ready, set aside. Make lemon sized balls of potato stuffing and keep on a plate.
  • Keep a plate  or bowl with tissue paper/ kitchen towel spread on it.
  • Keep oil in a thick bottomed frying pan/ kadai/ wok. Switch on the stove and keep on medium flame.
  • When oil is ready, dip potato balls in gram flour batter and drop into the oil one by one carefully. Drop only few balls (say 6-8) at a time to cook properly. Stir & turn the balls occasionally (maintain medium flame).
  • Fry until it is properly cooked, that is the hissing sound stops and bonda turns golden brown. When done, take out of oil draining oil as much as possible and transfer to the plate having tissue.
  • Finish of all the potato balls by frying in batches.
  • Serve hot & spicy bonda with strong cup of coffee or choice of tea.
Batata Vada
  • You can add chopped other vegetables like carrot, beans, capsicum … with potato to make mixed vegetable bonda.
  • Adjust the salt and spice level to your liking. You can leave chat masala & garam masala if you don’t like.
  • You can add chopped fresh coriander.
  •  Many variations possible to make.
  • To check the readiness of oil (if it is hot enough), drop a bit of gram flour batter. If it comes & floats immediately, then the oil is ready to fry.
Potato bonda

Monday, 12 August 2019

Varsha Rutucharya/ Monsoon lifestyle

herbal teas
Herbal tea

Varsha ruthu is the first season of Dakshinayana, which is the season of rain (Monsoon), which is the time between July to September with slight variations! By the end of Greeshma Rutu (previous), digestive capacity of human being would have come to its minimum level. Hence at the beginning of varsha, it is necessary to strengthen the declined digestive capacity (Jataragni).
Food ingredients that improve digestion/ appetite need to be consumed in this season. The following food items are indicated in Ayurveda book ‘Ashtanga hrudaya’.
  • Old stored cereals/ grains (1 year) – Stored barley, wheat, rice…
  • Soups those treated/ seasoned with fat & spices such as ghee, ginger, rock salt, pepper, cumin etc…
  • Amla/ nellikai, lemon, Drumstick leaves are good to have.
  • Meat which is light by nature (I am skipping this as this is a vegetarian blog).
  • Soups of legumes specifically made of green gram or juice made of pomegranate.
  • It is suggested to intake old fermented drinks as they have digestion improving capacity.
  • Whey/ liquid portion of curds is suggested to be used in meals. Buttermilk with added salt, pepper & ginger is ideal.
  • Always better to drink boiled water.
Rainy Day

Unpleasant day (with heavy rain, wind, very cloudy)
Food to be consumed on an unpleasant day should be light with moderate usage of fat (ghee/oil), sour, salty in taste. Ex: Ganji Saaru (rice starch/ ganji combined with buttermilk with the addition of salt, pepper & seasoning of ginger, garlic).
Honey is good to combine with other food.
Dry food such as papad, khakra…
Don’ts/ Things to be avoided in Varsha ruthu:
  • River water
  • Flour made items which are mainly mixed with ghee & are semisolid
  • Day sleep
  • Heavy physical exercise
  • Sunlight exposure
Reference: Ashtanga Hrudaya, an Ayurvedic text book
This article/ post credit goes to Dr. Sowmya Bhat, M.D. (Ayu). I wrote it by taking her suggestions. Thank you Soumya!

List of recipes (from this blog) &can be followed for this season are:
Ginger Tambuli
Doddapatre tambuli
Lemongrass tea
Coriander Cumin Kashaya
Barley juice/water
Lemon rasam
Jeera pepper rasam
Lemon coriander soup
Amla/ Nellikai Stew
Dal soup (made with old dal)
Moringa rice
Neer dosa
Green gram kichdi
Moong dal roti

Monsoon vegetable: Colocasia leaves