Andhra Mamidikaya Nuvvula Pachadi is a nutty and tangy chutney made with raw mango and sesame seeds.
This vegan, gluten-free mango chutney is typically mixed with hot rice topped with sesame oil and eaten as the first course. However, it is a good accompaniment for idli and dosa as well.
Called Mamidikaya Pulihora in Andhra, Mangai Sadam in Tamil, and Mavinakayi Chitranna in Karnataka, this tangy Mango Rice is similar to Lemon Rice. Just that we use grated raw mango instead of lemon for the sour taste.
Easy to make, this festive rice is also vegan and gluten-free.
This is a high-protein, low-carb Soya Cutlet made with soya granules, soyabean flour, and vegetables. The soyabean flour that I used as a binding agent instead of potato amps up the protein while reducing the carbs.
These delicious Soya Granules Tikkis make for a great snack (or even a light lunch). As a bonus they are also vegan and gluten-free.
What I like about this Methi Dal is that it is slightly sweet, spicy, and bitter; all at the same time. Called Menthi Kura Pappu in Andhra, we enjoy this with rice and ghee.
The best part about this protein-rich, vegan, gluten-free dish is that it can be adapted easily to a variety of diets: for a diabetic/sugar-free diet, omit the sugar/jaggery, for a renal diet, leach the dal; and for a low-sodium diet, omit the salt.
Roasted Cauliflower Steaks are delicious, filling, vegan, gluten-free, and low-calorie to boot. What more could you ask for?
You could ask and get more beuause they are very versatile. You could serve the Cauliflower Steaks as a side or snack by themselves or with Chimichurri or Coriander Chutney. Want a hearty and healthy one-dish meal? Serve them with Hummus or Mashed Potatoes.
Soya Thalipeeth is a thick roti made with soyabean flour. The result is a vegan, gluten-free, high-protein flatbread that needs very little to accompany it to make for a complete meal. You can serve it by itself, with some dahi, or then keep it completely vegan by serving it with Coriander Chutney.
Beerakaya Thokku Pachadi is a traditional Ridge Gourd Peel Chutney made in Andhra Pradesh and Telangana.
Also called Beerakaya Pottu Pachadi, this chutney is normally eaten with rice and ghee/sesame oil as the first morsel (Modati Mudda). It can also be served as an accompaniment to dosa.
Beerakaya Kura is the nutritious Andhra Ridge Gourd Stir-Fry. High on fibre, water, and a plethora of nutrients while being low on calories, this Turai ki Sabzi aids weight-loss while helping combat diabetes, relieving constipation, improving eye-sight, fighting anaemia, and more.
This low potassium recipe is also perfectly suited for a renal diet followed by people suffering from Chronic Kidney Disease (CKD).
While Chilli Garlic Mushroom is a popular appetizer, you can also serve it with rice as a main course or then on toast to make for a filling breakfast or snack.
This vegan, gluten-free dish is very easy to make and needs very few ingredients; which means you can make it on whim as long as you can get some fresh mushrooms.
Pachi Mirapakaya Kharam Pachadi is the spicy Andhra-style Green Chilli Chutney served with dal-rice or curd rice. It can also be used to spice up dishes and raitas (Perugu Pachadi in Telugu).
As a bonus, this dish is loaded with Vitamin A.
Simple and delicious this Lauki Moong Dal Sabzi can be served with rotis or rice. This vegan, gluten-free dish is low on calories and relatively rich in protein, making it an ideal weight-loss recipe.
Pesara Biyyam Nooka Upma is the wholesome, protein-rich Andhra upma made with coarsely ground whole moong and rice.
Also called Pesalu Biyyam Upma, this vegan, gluten-free dish is served for breakfast with some dahi and/or pickle on the side
