#raw mango rasam

[hariputra]

16 dishes in Onam Sadya

Onam Sadya is a grand vegetarian feast from Kerala, traditionally served on a banana leaf during the Onam festival. It typically includes a wide variety of dishes, each offering a unique flavor. Here are 16 key dishes often part of the Sadya:

Rice – Steamed white rice, the main component of the Sadya.

Parippu – A thick lentil curry, typically served with ghee.

Sambar – A lentil and vegetable stew made with tamarind.

Rasam – A spicy, tangy soup made with tamarind and tomatoes.

Avial – A mixed vegetable dish cooked with coconut and yogurt.

Kaalan – A yogurt-based dish with vegetables like yam and raw banana.

Olan – A mild curry with white gourd, coconut milk, and black-eyed peas.

Erissery – A dish made from pumpkin and lentils, flavored with coconut.

Thoran – A stir-fry of vegetables (like cabbage or beans) with coconut.

Mezhukkupuratti – Stir-fried vegetables, usually with spices and coconut oil.

Pachadi – A yogurt-based side dish, typically with cucumber or pineapple.

Kichadi – A yogurt and cucumber dish, similar to pachadi but spicier.

Puliyinchi – A tangy, spicy ginger-tamarind chutney.

Puli Inji – Another variety of ginger-tamarind chutney, slightly sweeter.

Achaar – Pickles, usually made from mango, lime, or mixed vegetables.

Payasam – A traditional dessert, usually a sweet pudding made from rice, lentils, or vermicelli.

These dishes offer a balance of sweet, sour, spicy, and savory flavors, making the Onam Sadya a rich and diverse culinary experience.

[gruballergy]

Vegan Raw Mango Rasam Recipe: Allergy-Free Dish for Green Mango Delight

Delight your taste buds with our Vegan Raw Mango Rasam Recipe, an allergy-free summer dish that combines the tangy flavor of green mango with a blend of spices. Perfect for those with dietary restrictions, this gluten-free, dairy-free, and soy-free recipe offers a refreshing twist on traditional rasam, making it an ideal choice for a light and flavorful meal.

[hebbarskitchen]

raw mango rasam recipe | Mavinakayi saru | manga rasam with step-by-step photo and video recipe. Rasam or saaru recipes are popular rice side or soup recipes from South Indian cuisine. The most common way to prepare rasam is by using boiled and mashed lentil water mixed with herbs and spices. However, it can also be done with other key ingredients and one of the popular choices is mangoes to make the refreshing raw mango rasam recipe.

[rasoirani]

Raw Mango Rasam Recipe

Raw mangoes are blended with fresh spices and coriander leaves in the Manga Rasam Recipe to create a delicious tangy rasam. It's a fantastic side dish, steaming steamed rice and poriyal. To make this mango rasam dish, you'll need mangoes in addition to the other ingredients. Traditional rasam is given a modern makeover in this dish.

[stayinzencity]

Tale From Tamizhagam (teaser)

part of the historical collab hosted by @puppywritings

member: huang renjun

pairing: renjun x fem! reader

genre/au: fluff, angst, strangers to lovers, historical au set in the sangam age (சங்ககாலம்) of tamizhagam (தமிழகம்)

teaser word count: 0.6k

teaser warnings: mentions of food, proximity of a wild animal, use of bow and arrow, mild violence

projected release: late june (subject to change)

synopsis: It was a chance encounter that brought Renjun into your life for the first time. For years you thought it to be the last time you’d see him. When he appears before you once again, are you ready for the trials and tribulations?

taglist: @nova-did-it @supermwritersnet @nct-writers @ki6hyun @coco-riki @ten10lmol

let me know if you'd like to be added!

a/n: remember that this is a work of fiction and might not be historically accurate! it draws inspiration from sangam literature and tamil culture. you'll find a glossary at the end to help you understand the tamil (தமிழ்) words used.

would this have been possible without mia helping me out and being so so supportive? @en-see-tee thank you so much :')

When you set out into the forest to gather fruits and flowers, you thought you’d spend the day among trees and perhaps the occasional rabbit or deer that wasn’t too shy to give you company.

But then they darted away, a sign that things were to go terribly wrong. The eyes that met yours as you turned around weren’t welcoming. No, it was a fierce threat that you saw.

You slowly backed away with the leopard watching your every move. You were only a pounce away from death. Just as you were about to close your eyes and resign to the fact that you would lose your life, an arrow whooshed past you.

Long black hair waving in the wind, there stood a young man with his bow, pulling back the bowstring. Another arrow flew through the air and pierced the animal.

There weren’t many moments where you were struck by someone’s beauty- this was one of them. The adrenaline after you encountered the beast already had your heart pumping fast and now it was racing due to the stranger who’d saved your life.

After ensuring the leopard wasn’t a threat, he turned to look at you. You looked away before he could meet your eyes.

He seemed to be a foreigner so you wondered if he’d know the language you’d grown up speaking. It wasn’t unheard of for scholars to learn the local language. But if he was a merchant passing by then perhaps he wouldn’t know more than a few basic words related to his trade.

You watched through your lashes as his cold eyes looked you over. Upon noticing no injuries he deemed you fine enough to leave alone and he went on his way.

But you didn’t want him to leave. “Wait,” you called out, trying to put the right emotion into your voice so that he’d understand. When he’d glanced back upon hearing your voice, you had held out the food you had with you and beckoned him to come closer.

The sweet sourness of the mangai pachadi caught the young man off guard so he wrinkled his nose and hissed. You couldn’t help but giggle as you ate the rice, rasam and poriyal along with him. His smile couldn’t be hidden from you.

Although you’d initially planned on playing coy, you realized you might never see him again if you weren’t forward. If you made your intentions clear perhaps you’d have a chance, as miniscule it might be. You weren’t one to live with regrets of what could have been. You lived by the words: shoot your shot, regardless of the result.

You had laid out a banana leaf and arranged the food on it. Hunger hadn’t come to you yet. Besides, you felt you owed much more to the one who had saved you. You had sat down cross-legged, gesturing for him to do the same. Though it was with hesitance, the young man had approached you again. You’d heard a rumble, and from the way he was eyeing the food your suspicions were close to confirmed, which they were as you watched him eat with an eagerness you found endearing.

After the meal, the two of you drank mor and sat in a comfortable silence. No more than a word was spoken between the two of you. Yet you felt there was a bond formed.

When the man had to leave, you tried to figure out how to ask his name.

"Renjun," he gave his name or so you hoped.

"Anju?" Ah, so his name was five?

You told him yours in return, hoping he’d understand that was the name you were called.

The awkwardness that had been in the air when you’d first met had dissipated, and now you were left with peace, even if you’d never meet again.

Glossary:

அஞ்சு (anju): five- but it's informal/colloquial and the formal/standard way to say five is ஐந்து (ainthu)- here Y/N misunderstands Renjun as Anju

மாங்காய் பச்சடி (maangai pachadi): a raw mango (maangai) side dish

ரசம் (rasam): spiced up tamarind based soup that you eat with rice or drink like soup

பொரியல் (poriyal): vegetable side dish

மோர் (mor): buttermilk- often garnished

சங்ககாலம் (sangam age): the period of history of ancient tamizhagam spanning from c. 300 BCE to c. 300 CE

தமிழகம் (tamizhagam): the ancient Tamil speaking region corresponding roughly to the present day South Indian states of Tamil Nadu, Kerala, Karnataka, Andhra Pradesh

© 2021, stayinzencity

[enriquefigueredo]

Raw mango rasam

[currylangs]

Malayalam Vocab - Spices and Base Recipe

Today we’ll cover spices (some history and farming) and teach you the basics to Kerala Cuisine.

Fun fact, കോഴിക്കോട് Kozhikode was called the ‘City of Spices’ because of spice trade with the Middle East and Europe. Spice and tea is basically what white people ruined Kerala and subsequently the rest of India for.

There are spice estates in Idukki district that you can tour, for most malayalees especially those that farm even a little, things like pepper, chilli etc grow in our front yard.

Obviously, spices are very important to our economy, our culture and our cuisine! Most of these spices are actually used for remedies and medicine as well!

It should also be noted that learning this vocab is extremely important because a large portion of the Malayali population does not know the English alternative, no matter how fluent they are. (This includes me and my entire family, even though we don’t live in Kerala,,, - Mrin)

On to the Vocab and Cooking! DO NOT EVER FORGET THE STARRED INGREDIENTS, if you do it’s no longer Kerala food ;P 

Dry Spices

*കടുക് kaduku mustard seed (black color)

*കുരുമുളക് kurumulaku - pepper (was called black money at one time, pepper grows on vines for those that have not seen them, usually people let it latch and grow on mango or coconut tree trunks and pluck them when they start turning red to black, they look like and hang on the vines like really tiny grape bundles)

*ഉപ്പ്‌ uppu salt

എള്ള്‌ ellu sesame seeds (mostly used as sesame oil for cooking നല്ലെണ്ണ nallaenna)

വെളിച്ചെണ്ണ velichenna Coconut oil

ജീരകം  perum jeerakam cumin (just ‘jeera’ will do in some places, just like in Hindi/Urdu)

പെരുംജീരകം jeerakam fennel seed(?) (chewed on for breath freshener and also boiled in water for boosting flavor and health, also sanitizes water, as ജീരക വെള്ളം jeeraka vellam and no you cannot make this from cumin it will taste terrible and smell like sweat and yes I made it once cause I didn’t know there was two different kinds of jeerakam since everyone calls both jeerakam- taniya)

കരിഞ്ചീരകം karinjeerakam Black Cumin (Also boiled with water for same purpose, red in color, കരിങ്ങാലി വെള്ളം karingali vellam)

തക്കോലം thakkolam star anise

ഉലുവ uluva fenugreek

ഏലക്ക elakka cardamon

ഗ്രാമ്പൂ grampu cloves (have a toothache? Bite a clove, home remedy)

കറുവാപ്പട്ട karuvapatta cinnamon

കറുവയില karuva ila bay leaves

മഞ്ഞൾ പൊടി manjal podi turmeric powder (you want that glow, tumeric paste mask/scrub all over before bath. Also if you want to clean meat products a tiny bit tumeric to your cleaning mix will do, like with yogurt or vinegar)

മല്ലി പൊടി malli podi coriander powder

കയം kayam asafoetida (gum powder from roots of perennial plants) commonly used in sambar and rasam

ജാതിക്ക jathikka nutmeg (i’m just finding out what jathikka is, I swear kids back home eat this right off trees. My family in kerala farmed this during mid to late 2000s cause it was in demand but it is difficult to farm, many families faced losses. This is one reason for everyone to be conscious consumers, especially because sudden changes in trends related to spices or food lead to suffering for farmers from other countries. They hope they can make a profit, but companies don’t want to pay full price for products either- taniya)

Herbs aka Spice Leaves + Chilli

*മുളക് mulaku chilli (there are several types of them)

*കറിവേപ്പില karivappila curry leaves - this is fully unique to Kerala cusine, it what makes our dishes absolutely delish.

*ഉള്ളി ulli onion

വെളുത്തുള്ളി veluthulli Garlic (lit. white onion)

ഇഞ്ചി ingi Ginger

മല്ലി ഇല malli ila cilantro or coriander leaves

പുതിന ഇല puthina ila mint leaves

പാചകം pachakam cooking/cuisine

You’ll find that Kerala cuisine is more about fresher (read raw) ingredients and adding powders or spices only to enhance the flavor, we do not use garam masala or turmeric in everything, we don’t make spice mixes often, it a more modern integration. Below are basic ingredient to make different types of food, if you have this as your base then all you need to do is adjust according to the main ingredient (ie vegetables, meats, fish) cause you don’t want your all vegetable dishes to taste the same or worse having the same taste as your fish or meat dishes) at that point what the point of eating, everything tastes the same. 

THE RECIPE sorta 

Base of every kerala dish: you need to make sure you are ready to sauté some onions (unless you’re cooking for me, I hate onions - Mrin), in Kerala everyone cooks now with നല്ലെണ്ണ, at one point it was palm oil but we kicked that shit out for scaring us from using coconut oil for decades. There’s a reason it’s called "good oil", after all). But for those of us outside of South India you’re free to use any vegetable oil. You can use coconut oil, it had a whole new taste especially when you enhance it with curry leaves and mustard seeds. 

Once your oil (enough to cover the pan) is warm, toss it in കടുക് and run away till every last one of them explodes (medium heat will do for beginners).

Toss the കറിവേപ്പില and step away till that stop making scary noises (Malayali cuisine, ladies and gentlemen).

Now toss your chopped ഉള്ളി (ulli, onion), depending upon your mood and vegetables these can be cubed or sliced as long or chopped into super tiny pieces, (add വെളുത്തുള്ളി and ഇഞ്ചി now if recipe calls for it) you can sautee now till they are light brown.

വെളുത്തുള്ളി and ഇഞ്ചി really depends on the vegetable you’re making and also if you’re gonna make തോരൻ thoran (coconut shavings) or മെഴുകുവാര്ട്ടി meyukuvarti (stir fry) or other types which I’m not gonna cover because this will never end then.

Add chopped or sliced മുളക് stir those in well for about 1 minute.

For മെഴുകുവാര്ട്ടി: add vegetables mix together and at this point you may add a pinch of മഞ്ഞൾ പൊടി cause you probably want that immunity boost, along with a pinch of മല്ലി പൊടി or fresh മല്ലി as I prefer. Both are optional. Stir those well and keep an eye on it till it fully cooks.

If you’re going the തോരൻ route: after mixing together, make a valley in the middle of pan, place half cup of dried or frozen/fresh coconut shavings and create a mountain by covering it with the vegetable. Close the pan with the lid and wait for about 5-10 minutes.

Open the pan mix everything together and close again for about 5 minutes, your thoran is now ready. Everything except for potatoes can be turned into thoran (but that's my taste buds, I’m sure there is an amachi out there who makes an amazing potato thoran but I haven’t had it yet so it’s a no for me lol - taniya) 

Fish and meat recipes are more specific, there are plenty online as well. If you want more Malayali recipes or just a Malayali take on non-Indian recipes, Dr Lekshmi Nair aka Pachaka Rani (Cooking Queen) is your woman, she has had a cooking show and you can find it on YouTube, like Magic Oven or the new one, Flavors of India (that’s a little more focused on exploring, I believe). She’s one of the best.

If you want more specific recipes from either of our families we can share those if requested, I’m from the Kanjirapally region while Mrin is from Kozikode plus our religions are different so that influences our cooking as well. Kerala is a religious melting pot.

If all this doesn’t convince you how awesome our food is, you can let Dulquer Salman show you in his movie Ustad Hotel. That movie will make you hungry and angry cause you can’t taste all the delicious food! (And as a bonus, since Taniya is from a Christian family and I’m from a Hindu one, the movie explores the Muslim side of things that neither of us can explore better than Malayali Muslims themselves can).

We hope you enjoyed this post, because it was a lot of fun when we were writing it!

[saffron309]

Offbeat Indian Cuisine that should be on your Eat-List

Indian cuisine encompasses a wide range of regional and traditional cuisines indigenous to the Indian subcontinent. Given the diversity of soil, climate, culture, ethnic groups, and occupations, these cuisines differ significantly and make extensive use of locally available spices, herbs, vegetables, and fruits.

India is a diverse country, and this is reflected in the country's food. The cuisines are incredibly diverse, ranging from the Chole Bhature to the Rava Upma. Delicacies created in the northern part of the country, for example, differ greatly from those cooked in the southern section of the country.

Even within a state, specific regions have their own cuisine culture that differs from the rest of the state. Each cuisine created in the country has a distinct flavour and is unique in its own right. You must try these offbeat Indian Cuisines such as;

The Saffron Restaurant offers safe, healthy and delicious Food Delivery in Orlando.

Konkani Cuisine:

Kokum, Tirphal (green Sichuan pepper), Tepla ambat (fish curry), Kolmbo sambar with Kadamb (idli-like), and other hot, spicy, and sour foods are brought to us by the Konkan regions of Goa and Maharashtra.

Telangana Cuisine:

Telangana's basic meal consists of Jonna roti made of millet, which is best served with Kooda (spicy curry), Pappu Charu (rasam), and Pulusus (tangy-tamarind based). For meat enthusiasts, the restaurant's best dish is Mamsam Pulusu, which is essentially mutton cooked slowly with a splash of tamarind leaves.

Planning to spend some time with friends talking, laughing and cherishing memories over lunch or brunch, The Saffron Restaurant offers the best Food Delivery and brunch in Orlando, Florida.

Adivasi Cuisine:

If exposed and implemented, the unknown culinary traditions of India's tribal culture have the potential to transform our tech-driven lifestyle into a healthy, self-sufficient, and minimalistic one. The tribal cuisine is basic and nutrient-dense. Jharkhand's tribal belt has introduced the delectable Dhuska (fried pancakes composed of lentils and rice) to Indian cuisine.

Kathiawadi Cuisine:

In contrast to the well-known sweet Gujarati cuisine, the Kathiawadi district of Gujarat provides spicy food cooked over a wood fire. Khichdi, Lasaniya batata (potato cooked with chillies and garlic), sev tamatar sabzi (tomato curry topped with sev) with bhakri bread, and Dakor na Gota fritters made of fenugreek leaves and gram flour are some of the unique dishes served here.

Searching for the best Indian restaurant in Orlando, your search will certainly end at The Saffron Restaurant, Orlando, Florida.

Parsi Cuisine:

The Zoroastrian community brought Parsi cuisine to India in the nineteenth century, and it is a great balance of sweet and sour. Dhansak is a must-try for meat lovers, while Emli-goor-no kuchumbar is a tamarind chutney that should not be missed by anyone.

Kashmiri Cuisine:

Kashmiri pandits' rich culinary legacy includes vegetarian specialities such as Gogje Rajma (kidney beans with turnip and curry), Duma Alov (Kashmiri preparation of Dul Aloo), and wazwaan, a mainstay and Kashmiri pride. Non-vegetarians can have Naan Qaliya (mutton curry), which goes well with Khamiri flatbread and Kabargah (batter-fried goat ribs). To top it all off, there's Shufta, a dessert made with honey, dry fruits, and saffron.

Malvani Cuisine:

Malvani cuisines generally overlap with Maharashtrian and Goan cuisines, and their foods are mostly spicy, sour, and fiery. Aside from fish and coconut, the meals are dominated by raw mango and tamarind. You must try these 5 Malvani Cuisine gems: Solkadhi, Toi, Kombdi Vade, Dhondhas, and Malvani mutton.

The Saffron Restaurant serves the best Indian food in Orlando, Florida.

Kumaoni Cuisine:

Kumaoni cuisine developed in Uttarakhand's Kumaon region. It uses a lot of seasonings and herbs to give it a rustic authentic flavour. Famous delicacies include Aloo Ke Gutke, Bal Mithai, and Bhatt Ki Churkani. They frequently employ fresh vegetables, rice, lentils, and wheat, as well as copious amounts of butter and ghee.

Sindhi Cuisine:

You just cannot miss out on their most famous kadi-khichadi, which should be on every foodie's bucket list. Sindhi Cuisine also includes hearty meals such as Dal Pakwan, Koki Papad, Seyun Patata, Chaap-Chola, and Saibhaji. A typical Sindhi supper is not overly spicy and consists of wheat bread, rice, and a variety of dry and gravy dishes.

Udipi Cuisine:

Udipi food from Karnataka is not only a pure vegetarian lover, but it also strictly adheres to the satvik method of cooking, eliminating onion and garlic. An Udipi Meal is served on a plantain leaf and typically includes pumpkin, jackfruit, cucumber, beans, yam, sesame seeds, and crude banana.

[vismaifood]

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RAW MANGO RAW RASAM😋 @teja.paruchuri For more recipes visit the link in bio🙂 #mangorasam #rasam #rasamrecipe #rawmango #rawmangorecipe #mango #mangorecipe #rawmangorasam #recipe #recipevideo #foodvideo #foodaddict #rasamrecipes #foodism #foodblogger #foodlovers #foodgasm #foodiesofinstagram #foodinsta #foodinfluencer #foodinstagram #foodblog #foodilysm #foodvibes #summer2021 #food #recipevideos #foodporn https://www.instagram.com/p/COUdeTVDog2/?igshid=1893aegd6e8bl

[rawchefyin]

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[happyweddingblogs]

Healthy Wedding Food Menu Ideas

Source: Happy Wedding App

Food is an integral part of any wedding. And when it comes to Indian weddings, you are sure to have a grand feast. You will be mesmerized to see all sorts of different cuisines from across the world. However, couples these days not only want to serve a meal but also want to keep the meal healthy and straightforward. Couples are now opting for a healthy wedding menu. Yes, we are talking about people who are health conscious. Some couples are not only conscious about their health but also about the health of their guests.

If you are also one amongst them, then here is a list of food items that you can have in your wedding menu.

The Colorful Live Counter

When it is about a healthy wedding menu, how can we miss live counters? Live counters are a blessing to all age groups. At the live bar, you can have veggies of all colors. Colorful foods, which are generally fruits and vegetables, contain all the major vitamins and antioxidants that we need. Moreover, these food items are low in calories, which is a great benefit. Along with maintaining good health, the nutrients in vegetables and fruits boost your stamina. This means you are going to have more dancers at your wedding than ever.

Also, it is very easy for your guests. They can always sauté their favorite veggies, add their seasonings and herbs, and enjoy their oil-free diet. Adding a live counter will simply add joy in your dieter guests’ life.

Salad bar

It is another excellent option for all your health-conscious wedding guests. Having a salad bar will ensure that none of your guests go hungry. Yes, otherwise, most health-conscious guests avoid eating anything. They simply hand over the gift and leave. But make sure you come with some exciting and yummy salad options. Apart from the staple greens, chickpeas, and macaroni, you can consider having exotic fruits at the bar. This will make the whole thing more enticing for dieters.

Tandoori Counter

A perfect treat for your health-conscious wedding guests, they are sure to enjoy the meal. Tandoori is always a better and healthy food option when it comes to a healthy wedding menu. Tandoori food items use less oil than all the other oily and fried snack items. Set up a tandoori vegetable counter at your wedding for sure, your guests are going to enjoy the tandoori platter. Even your non-vegetarian health-conscious guests would be delighted to have a tandoori bar at the wedding.

Healthy Dishes From Different States Of India

India is a country of diversity when it comes to food, and each state has its unique taste. South India is famous for its healthiest south Indian meals, which include idli, appam, Pongal, etc. While Maharashtra is known for its unique blend of spices and herbs. You can have all the different cuisines from different parts of India.

Soups

Vegetable Soup

Tomato Soup without Cream.

Shorba

Rasam

Mediterranean Kale, Cannellini, and Farro Soup

Cabbage Soup

Vegetable Detox Soup

Lentil Soup

Quinoa Soup

Spinach and White Bean Soup

Kababs

Don’t miss to add a variety of kebabs on your wedding menu. Kababs are not only healthy but also sumptuous and delicious. Here is the list

Hara Bhara Kabab

Dahi Ke Kabab

Beetroot Kabab

Sabudana Seekh Kabab

Vegetable Seekh Kabab

Green Peas Kabab

Galouti Kabab

Broccoli Kabab

Chicken Kabab

Fish Kabab

Mutton Galouti Kabab

Don’t miss to add mint and coriander chutney to the menu.

South Indian Food Items

Appam and Sambar

Steamed Idlis

Vegetable Idlis

Puttu

Oats Idli

Oil-free Dosa

Oil-free Uttapam

Oil-free Aviyal

RELATED:

Latest Indian Wedding Food Menu Lists

Tips for Food Truck Catering for Your Wedding

Non-Vegetarian:

Grilled fish

Fish Curry without Oil with Steamed Rice

Steamed fish with Green Chutney

Maharashtrian Food Items

Aamti

Varan

Zunka Bakri

Patal bhaji

Koshimbir

Sol Kadhi

Bhaat or Plain Rice

Non-Vegetarian

Matnacha Rassa

Varhadi Rassa

Pandhra Rassa

Healthy Dishes From Different Countries Of The World

When it comes to international cuisines, there are endless options to choose from, like Mexican, Italian, Thai, Chinese, Japanese, so on and so forth. Here are some of the dishes that you can consider adding to your healthy wedding menu.

Italian

Pizza and pasta lovers can’t be ignored at the wedding. The best part is there are some healthy and yummy options for them…. Here is the list

Whole-wheat vegetable pasta tossed with tomato sauce without cream

Whole-wheat spinach pasta with roasted broccoli and bell pepper

Thin crust whole-wheat pizza with vegetable toppings, without cheese

Thin crust pizza

Minestrone soup

Italian Garden Salad with Italian dressing

Chinese

When it is about food, Chinese food can’t be ignored. The best thing is we have many healthy options in Chinese cuisine as well. Here is the list……

Sautéed greens with Garlic

Lettuce wraps

Lemongrass vegetable and noodle soup

Vegetable clear soup

Steamed or sautéed vegetables with steamed rice

Steamed fish

Chicken tossed with lots of vegetables

Japanese

Miso soup

Gyoza (Mushroom and Tofu Potstickers)

Sushi

Seaweed Salad

Japanese Edamame

Steamed or sautéed vegetable

Japanese Soba Noodles

Yakitori Chicken with Garlic, Ginger and Soy Sauce (Grilled chicken)

Japanese Style Grilled Fish

Mexican

Avocado Strawberry Spinach Salad with Poppyseed

Mexican Street Corns

Vegetables with salsa

Mexican Bean Salad

Mexican Chopped Salad

Mexican Corn Salad

Burritos

Fish Taco Salad

Mexican Nacho Soup

Mexican Tomato Soup

Mexican Vegetable Soup

Burritos

Thai

Vegan Thai Soup

Tom Yam Soup

Thai Soup

Papaya Salad

Chopped Thai Salad Sesame Oil

Crunchy Thai Salad with Peanut Dressing

Raw Mango Salad

Steamed or sautéed vegetables

Thai Style Steamed Fish

Thai Style Steamed Chicken

Thai Curry with Steamed Rice

Drinks

Chuck all those carbonated drinks and add healthy drinks to your wedding menu. Here is the list:

Aam Panha

Buttermilk

Mango + Pineapple Agua Frescas

Beet Grapefruit Green Juice

Badam Milk

Kesar Milk

Frosty Basil Lemonade

Lassi with Maple Syrup or Honey

Hot Cocoa

Fruity Green Juice

Lemon Water

Shikanji

Most of these drinks will not only beat the heat but also will make your guests feel refreshed and energetic.

RELATED:

Trending Cocktails that you Must Include for Your Wedding Bar Menu

Rotis & Parathas

Chuck People who can’t go without roti in a day, you can have the following options for them:

Ragi Roti

Misi Roti

Tava Roti or Fulka

Tandoori Paratha

Multigrain Roti

Curries & Lentils

No or less oil curries can also be added to make your wedding menu a complete and healthy cuisine. Here are the options:

Durbari Dal

Palak Kadhi

Kofta Makhani (Without Butter)

Spicy Broccoli Sabzi

Sabzi Pasanda

Healthy Sweets

A wedding without sweets can’t be imagined, especially in India. Here are some healthy and delicious options to go with.

Dates and Nuts Kheer (Sugar-Free)

Elayappam

Grilled Almond Barfi

Fig Mousse

Sugar-Free Rice Pudding

Raitas

Vegetable Raita

Cucumber Raita

Pineapple Raita

NOTE: Avoid all gravy items that are full of cream, butter, and oil. And your wedding menu will automatically be healthy and dieter friendly.

Summing it up…..

Just add these food items in your Healthy Wedding Menu, it is sure to become the talking point. These food items are dieter friendly options. Not only all these food options are healthy, but also they are delicious. Even your other guests would not mind savoring all these foods. Having these foods added to your wedding menu will make all your guests eat lavishly. Now, none of your wedding guests would return an empty stomach even when they are on a diet.

[vuquocvuongbmt]

Raw Mango Rasam: Welcome The Season Of Heat With This South Indian Soup (Recipe Video Inside)

[gourmandslifesblog]

Pre-pongal celebration ❤️ with our #Tamilfamily Menu ❤️ 1. Chakkarai Pongal Also known as Sweet Pongal, the namesake of the festival, is a dessert made with rice, moong lentils, ghee, jaggery, cardamom, raisins and cashew nuts. 2. Paruppu Vadai Popular street food of Tamil Nadu. Crispy deep-fried fritters made from dal and spices. 3. Cheppankizhangu (Arbi) Varuval Crispy pan-fried taros that abet your indulgence with rice 4. Urulaikizhangu (Aloo) Vauval Crispy pan-fried potatoes with spices and seasoned with curry leaves and coriander 5. Aviyal Melange of vegetables cooked in a coarse paste of coconut, green chilies and cumin 6. Sambar Lentil and vegetable stew made with tamarind and a unique spice blend from the kitchens of Tamil Nadu 7. Rasam  Rasam is a heart-warming preparation made using tamarind juice, black pepper, tomato, cumin and other spices. Rasam has a distinct sour, peppery and chilly taste that makes it a true repository of flavors 8. Puliyodharai Tamarind spice mix blended with rice and seasoned with curry leaves 9. Curd Rice Slow-cooked rice mixed with yogurt and tempered with spices. 10. Appalam Tamil version of Papad 11. Vazhakkai chips Raw banana deep-fried and sprinkled with spices 12. Paal Payasam Vermicelli and milk slow-cooked to perfection 13. Steamed Rice 14. Oorugai Raw mangoes tossed in chili, mustard seeds and turmeric 15. Mor (Buttermilk) #festivemood #southindianfood #pongal2020 #varieties #foodiesoul #dilse foodie #pongal #foodfetish #rice #paddy #hostellife #celebrateittogether #foodflavours #rassam #f52grams #foodiediaries #foodbook #lifestyle #couples #friends #love #eatitall #indianflavours #bigindianfoodie #indianplatter #spices (at Symbiosis Infotech) https://www.instagram.com/p/B6-IuqYpVsL/?igshid=1xy80cvbccz0z

[hip2live]

Back with a lunch at mine series! On the frame ♡mango sambar ♡onion pakoda ♡sliced mango ♡cabbage poriyal/thor an ♡pepper rasam ♡papad,appalam ♡steamed rice with buttermilk curry/ moor kulambu ♡raw mango pickle . FOLLOW @hip2live . A warm welcome to my new followers🙏 keep supporting! Do not forget to subscribe to my you tube channel for more recipes. Click the link in the bio👆☺ . . What's your favorite vegetarian meal? Comments down below . #happyhomerecipes #mangaisambhar #pepperrasam #milagu #moorkulambu #tamilsamayal #mallufoodies #foodiesfood #vegetarianmeals #fitnessmeal #recipeshere #youtuber #foodblog #reviews #madrasfood #southindianrecipes #pullingow #chennaimemes #visitindia #foodreview #foodtalk @freddys_outlet https://www.instagram.com/p/B5DsQaelAxA/?igshid=138te6c1tp3ac

[shribala-letschakde-blog]

My lunch story I am back in my den after a long assignment; my maid had brought bottle guard fresh tomatoes and Raw Mangoes She thought I would cook bottle guard peanuts Poriyal But I set my eyes on Raw Mango as I am still not able forget the flavours of Kache Aam ki Sabji Manga Pachadi is an important dish on Tamil New year's day - April 14 the Chitirai Thiruvizha The difference in the recipe is that we add neem flowers to that Pachadi. The significance of adding the neem flower is to understand the life cycle - there will be ups and downs during the year some moments will be sweet sour salt spicy bitter and astringent I did that Pachadi today however the neem flowers were not fresh unlike April Rest of the dishes are - Tomatoes Mor Kuzhumbu; Potato Poriyal; Black pepper rasam with generous ghee; Ajwain Buttermilk https://www.instagram.com/p/BzsJM7Kn8cM/?igshid=1o1vrxj9es1tv