Vegan friendly recipes

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Avarekalu Gashi

Avarekalu or lilva or hyacinth or field beans is popularly used in cuisine of Karnataka. There are many dishes you can prepare with avarekalu and many reasons to love it!

For those who do not find this ‘bean’ very exciting I urge you to still go ahead and pick it up. Try out this gashi which is a family recipe. The avarekalu is simmered in freshly grated coconut masala. The marriage of avarekalu with minimum spices and some tamarind for that tang makes it a very comforting dish. 

The gashi tastes good with either rice or chapathis or even with raagi mudde.

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Life seems to be passing by too quickly and hence it is more important to live in the present and spend time with your loved ones, doing things you enjoy. And also you need to hurry up and get a batch of avarekalu before the season comes to an end!

And if we do not make time to do our favourite things, you will never get around to do them in the near future as well. Time will pass you by and your life would just turn robotic.

Avare gashi 1

Avarekalu Gashi
Serves 5
Avarekalu or Field beans cooked in coconut gravy
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  1. 1 cup avarekalu (field/ hyacint beans)
  2. 1 potato
  3. 1 onion
  4. 2 cloves garlic
  5. few curry leaves
  6. 3 tbsp coriander leaves
  1. 1/2 coconut
  2. 1" ginger
  3. 2-4 cloves garlic
  4. 1" cinnamon
  5. 4 cloves
  6. 1 large tomato
  7. 1 large onion
  8. 3-6 dry red chilli (or 1 tsp red chilli powder)
  9. 1/4 tsp turmeric powder
  1. Wash avarekalu. Peel and cube potato. Slice/ chop onions. Peel and chop garlic.
  2. In a pressure cooker heat oil. Add onion, garlic and curry leaves. Fry till onions are translucent.
  3. Add paste and fry till raw smell goes.
  4. Add avarekalu, potato, coriander leaves, salt, water as required. Close and cook up to 1 whistle.
  5. Serve hot with rice, akki rotti, dosa, chapathis, ragi mudde.
  1. 1. You can add a small piece tamarind when grinding paste.
  2. 2. You could first fry the paste ingredients (except coconut) in 2 tsp oil till aromatic. Last add coconut and switch off flame. Cool and grind.
  3. 3. You could cook avarekalu separately and then mix with seasonings and masala and simmer.
  4. 4. For thickness you can add 2 tbsp avarekalu when you grind paste.
  5. 5. You could also add 2 tsp coriander seeds and 1/2 tsp cumin seeds for paste.
Prathi Ruchi Recipes
Avare gashi 2

Drumstick Rasam


The monsoon season reminds me of school days. Of carefree days when the day`s strategy was to attend classes, play, eat, some more play, homework and more play! The rains were perhaps the best. We found delight in getting drenched in the rains. The rain drops caressing our cheeks felt like pure joy. All the sorrows were forgotten as we splashed about in the puddles. We all played and read with a spirit of togetherness. The future then seemed good and bright, even without a clear view. Life was full of happiness and bliss.


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Chai with Pakoras

‘Tea Time’has always been a lavish affair in England. The Afternoon Tea is a light meal had between 4 pm late afternoon and may go on till 6 pm. Hot tea is served in delicate tea pots accompanied by light snacks. Sandwiches, cookies, scones, muffins or toast along with a cup of piping hot and freshly brewed tea complete the ‘Afternoon Tea’. 
pakora 1

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Pasta in Marinara Sauce

Think Italy and you are your mind is instantly flooded with images of well dressed Italians, the Collosseum, the gondola and of course great food! Pastas and pizzas topped with layers of melting cheese, fresh out of the oven are a sheer delight to indulge in!

What are the reasons that make Italian cuisine so popular and acceptable worldwide? The liberal use of olive oil?; the freshly plucked tomatoes?; the aromatic herbs used in cooking?. Probably all of them and many more reasons make up the highly addictive Italian cuisine!

pasts 1

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Finally…Made Peace with Peas!

I hate peas! Now you would think if I hate the ‘Peas’ so much, why bother to try any dish with them and moreover dedicate a post to them and start it off with a negative tone!?
 Well for one, I was determined to find out what was so special & tasty in them. My family loves them. So do my friends. So do many others. And then I came across this ‘Peas Masala’ on Radhika`s blog, Tickling Palates. It looked sooo…. delicious. Loved the ingredients. Required an easy process but a twist. And of course the key word being – restaurant style! I just had to give it a shot.



Time and time again salads crop up in our everyday menu. They are either welcomed or looked down upon. Most of times its the later. They are assumed to be without the ‘taste’ element. But in fact salads can be quite the opposite. They need not be coated with creamy dressing for them to be appealing. A simple blend of ingredients topped with South Indian tempering can make a really delicious salad. I am talking about the dish from Udupi Brahmin cuisine – Kosambri.


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Hesaru bele Kosambri or Moong dal salad, a speciality of Udupi Brahmin cuisine.






De-skinned and split green gram aka moong dal

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Ragi Puris, any one?

It was a pleasant day with the gentle breeze lightly caressing the leaves. The sun seemed to be generous in spreading golden hue all around. That perfect setting when I could not help but let my mind wander to the fields in my native place.When home grown, organic vegetables seem to be one of the most talked about topic at present, we are blessed to get our little share and taste them first hand! The fields in my native place are cultivated with variety of local vegetables like brinjal, tendli, amaranth, pumpkin and so on apart from the standard rice that is also cultivated.The colors of these vegetables are so vibrant, so fresh to touch and smell. And I said it is organic , right? So need I say more on its taste? For the taste of dishes made using these vegetables from our farm house is so exquisite!
Not that the dishes made are ‘gourmet’ style, but just a simple sambhar or dal or poriyal. In just one bite you know there is something very different about the dish than those made from regular store bought ingredients. The vibrant color is what first catches your attention as you glance at the dish. And then on taking a spoonful of it the, true flavor of the vegetable is what hits you next. Its so rustic, so magical!  The taste is soul filling. And then you simply go on with eating and relishing this simple home cooked meal along with organic rice from the same field and wished the meal never ended, until your break time is up of course! And then again you look forward to when you can once again taste this simple special menu!

The transformation and some Rice Muthias

A tasty way to use leftover cooked rice!

How often do we hear the line “Failure is the stepping stone to success” when being given a pep talk by our well wishers! And these lines are supposed to rebuild one`s  confidence to tackle difficult situations head-on, with a brave face. They are not a mere soliloquy but a trumpet call to the ones who have experienced hardships that seem to pull down, when in reality it can be turned into a learning experience!Life, as we know, is bound to have a few roadblocks on the way. You may look for a pit stop, a moment to pause, catch your breath and to contemplate. But of course the road to reach the destination is still quite long.Every challenge we come across gives us an experience from which we can build on or improve. Every difficulty we encounter builds our strength. Every failure teaches us a lesson.  Its these eye-opening experiences, the new found strength and lessons learnt that can physically and emotionally make us a better person.With a  little bit of faith, a little bit of commitment, a little bit of thinking and creativity a Herculean task can be transformed into a blessing or a wonderful experience!
~By Anjali Rao

The week that was….



And some Apple – Oat Muffins



It was weekend again – the time of the week eagerly awaited for by so many! For me it was that time again – to have a flash back and evaluate the week gone by. Although not a frequent habit, pondering on the activities of the past week is a way for me to spend some time with myself and bring myself on the right track in case of any wrong diversions taken!

Like I said, it was weekend and  there I was sitting on the couch by the window staring out at the tree outside the window. A soothing music being played in the background. To further explain – music has always been my constant companion or should I say the ‘voice’ that gets me going? And so my thoughts naturally wandered off to those ‘smiling’ moments of the past week – some goof-ups by my sister or her witty comments that never fails to start me on a laughing spree! I am sure I will get a word or two from her for mentioning goof-ups in association with her. But she is not here at the moment anyways to defend herself! Those little friendly ‘fights’ or ‘attacks’ between us that all the more heightened my affection towards her.


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Tip of the Week
Eating Bananas can help fight depression.
Food Facts
Nachos, the Mexican dish, were invented in 1943 by a guy named ‘Ignacio Nacho Anaya’. The original nachos consisted of fried corn tortillas covered with melted cheddar cheese and sliced jalapeno peppers.