Vegetarian & Vegan

It is festival season and the festivals are on full swing in the Indian Sub-Continent. No festival is complete without Medu Vada. Vada is a must for most of the South Indian Hindu festivals. So, I thought I will kick off my blog post with this all time favorite recipe. I have already shared in an earlier blog post  another favorite South Indian breakfast Idly Recipe. Vada is a great combination with Idly. I will also be briefly touching on how to grind for Medu Vada using Ultra Fastgrind Wet Grinder .

Redcurrants are now in season, in this blog post you will learn how to make Redcurrant Jam in small quantities. I will also be giving you a tip on how to remove the berries from their stalks easily without much effort. After having posted the Redcurrant Jam Recipe recipe last year on this blog, it was time to tweak the recipe a little to make the jam without much effort.

In this blog post I will be writing about how to prepare a tasty Recipe with Swiss Chard South Indian style. Swiss chard is a member of the beet family and is also known assilver beet and perpetual spinach, and they come in a variety of colors. You’ll find stems ranging from bright yellow and orange to red, purplish and even pink hues. Chard is in season from July to November.

This year our Strawberry harvest was delayed by a couple of weeks. But oh boy we had a great harvest. After freezing some of it, and eating quite a lot all by myself, I still had so much left with me. One of the ways to preserve fruits without relying on freezers is by making Jams and jellies. This Easy Fresh Strawberry Jam Recipe just uses only 2 ingredients and its that delicious.

Rhubarb produce is in season just once a year. When you have a garden producing one variety in abundance you need to make the most of that. The versatility of Rhubarb is incredible. We at the Swiss home do get creative with our produce. This delicious Rhubarb Lentil Soup called Sambar is a great accompaniment for rice, or even quinoa. This Blog post is about making this delicious Rhubarb Lentil Soup-Sambar.

There are many ways to make your own sourdough bread and starter. I have been trying out sourdough bread since 2 decades with mixed success. The main key to success is not to give up. Many a times I have discarded a perfectly good sourdough starter due to laziness and being inconsistent with feeding the starter. Home made yeast culture is also tricky and very sensitive which is one reason why many beginners give up with time.