The word orange is derived from Sanskrit word Nāraṅgaḥ -orange tree and Telugu word Narinja- orange.

Oranges are one of the most popular fruits around the world. While they are delightful as a snack, it is their juice that is most associated with good health.
Oranges belong to the citrus family; others include grapefruits, lemons and limes.

It has a thick bitter rind that is usually discarded, but can be processed into animal feed. The outer-most layer of the rind can be grated to produce orange zest. Zest is popular in cooking because it contains the oil glands and has a strong flavor.

The fruit is commonly peeled or cut and eaten fresh, or squeezed for its juice. Roll the fruit in the palm of your hand on a flat surface at room temperature to extract more juice.

They make a good addition to fruit salads.

Nutritional Profile

Oranges are an excellent source of vitamin C. They are also a very good source of dietary fiber. In addition, oranges are a good source of B vitamins including vitamin B1 and folic acid as well as vitamin A, calcium and potassium.

Raita - Boondi Raita

2 Onions
1 Tomato
1 small Cucumber
2 Green chilies
3 cups Curd
½ cup Crispy Boondi, Sav or Mixture - Optional

Chop onions, tomato, green chilies into small pieces. Peel and remove seeds from cucumber and cut into small pieces.

Beat curd in a bowl add the above vegetables, chopped coriander. Mix well and store in refrigerator till serving.

Just before serving add the boondi/mixture/sav and coriander and mix well.

If boondi is used : drop the boondi in a bowl of cold water let sit for a minute and immediately strain it and add it in the curd. The excess grease will be removed and it will not absorb the curd and become soggy.

When boondi is added it is called a boondi raita. Then vegetables need not be used. Onion alone will be a good in boondi raita.

Spinach-Potato Rice - Mugalai Rice

4 cups Basmati rice
2 Onions
2 bunches Spinach
5 Potatoes
1 cup Chick Peas or 1 can Chick peas
2 tsp ginger-garlic paste
3 green chilies
2 tsp Garam Masala (previous blog)
4 bay leaves
1” butter stick

Cut potatoes length wise or medium cubed. Drain chick peas and keep aside.

Take 4 tsp of oil in a skillet, add jeera ,chopped onions, chilies, bay leaf and once the onions are translucent, add ginger-garlic paste, cut potatoes and chick peas. Fry them for a few minutes till they are soft. Then add chopped spinach, turmeric, salt and garam masala.

Wash and drain rice. Once the water in the skillet is evaporated, add rice. Stir well. Let fry for a few minutes.

Transfer from the skillet to a rice cooker and pour 1:2 ratio of water for the rice. Add 1” of butter stick in the vessel and add salt (this is for the rice). Taste for salt and adjust seasonings.

Fried cashews and coriander can be used for garnishing.

Raita or kurma is a good compliment for Spinach Rice.

Cucumber-Tomato PeruguPachadi

1 Cucumber
1 Tomato
2 Green Chilies
1" Ginger
Few Curry Leaves
4 cups Curd

Peel and cut cucumber into small pieces and tomatoes into small pieces.

Take 2 tsp of ghee in a small skillet. Add ½ tsp mustard seeds and let splutter, and then add ½ jeera, ¼ tsp fenugreek seeds, ¼ tsp vammu, hing and 1 red chili. Fry till all items are roasted well and a nice aroma fills the room. Then add chopped chilies, ginger and curry leaves.

Transfer tadka alone from the skillet and add the cut tomato and cook for 2 minutes and then the cut cucumber, salt and cook till the pieces are soft. Do not over cook, becomes soggy.

In a vessel take curd and beat is nicely without adding water. Add turmeric, salt, chopped coriander and the previously made tadka- poppu. Then add cooked vegetable, mix well.

This is a good side dish with hot rice.

Other vegetables that can be used to make Perugu Pachadi are:
Potatoes (boiled and peeled), fresh grated coconut, roasted brinjal (brinjal has to roasted on fire) and cucumber (raw chopped). Procedure is same with the curd part of the preparation.


No other fruit justifies summer like watermelon. It is probably no surprise how this juicy, refreshing fruit has this name. Watermelon has extremely high water content, approximately 92% and about 6 % sugar by weight giving its flesh a crumbly and crunchy texture and making it a favorite thirst-quenching fruit.

Although watermelons can now be found in the markets throughout the year, the season for watermelon is in the summer when they are sweet and of the best quality. For most antioxidants, choose fully ripened watermelon.

When choosing a whole watermelon, look for one that is heavy for its size with a rind that is relatively smooth and that is neither overly shiny nor overly dull. In addition, one side of the melon should have an area that is distinct in color from the rest of the rind, displaying a yellowish or creamy tone. This is the underbelly, the place that was resting on the ground during ripening, and if the fruit does not have this marking, it may have been harvested prematurely, which will negatively affect its taste, texture and juiciness.

Fresh watermelon may be eaten in a variety of ways and is also often used to flavor summer drinks and smoothies.

Watermelon is delicious to eat as is, depending upon the size that you desire, there are many ways to cut a watermelon. The flesh can be sliced, cubed or scooped into balls.

Jam, sorbet and juice are some nutritious and delicious things you can make with watermelon. Watermelon can be used in fruit salads, cut watermelon in half and scoop out the flesh and use the base/rind as a bowl for the fruits.

While many people are just accustomed to eating the juicy flesh of the watermelon, both the seeds and the rind are also edible. If you choose to eat the rind: used as a vegetable (can be marinated, pickled or candied) purchase an organic watermelon.Watermelon seeds are eaten as snack like sunflower seeds.

Purée watermelon, cantaloupe and kiwi together. Swirl in a plain yogurt and serve as refreshing cold soup.

Watermelon mixed with thinly sliced red onion, salt and black pepper makes a great summer salad.

Nutritional Profile

Watermelon is an excellent source of vitamin C. It is also a very good source of vitamin A and vitamin B6. In addition, watermelon is a good source of thiamin, lycopene, potassium and magnesium.

Rasam - Charu

1 Tomato
Few Drumsticks Pieces - Optional
2 Garlic pods - Optional
2 Green Chilies
Few Curry Leaves
2 tsp Tamarind pulp
1 tsp Rasam Powder (From my previous blog in Podis \ Powders )

Soak tamarind in hot water and make juice adding less water.

Take 2 tsp of oil in a sauce pan and make tadka (poppu) with jeera, mustard seeds, few fenugreek seeds, hing, garlic pods (optional) and a red chili. Add chopped tomato, cut drumsticks, green chilies, curry leaves and fry for a few seconds. Add water, salt and let cook till nicely done.

Then add tamarind juice or pulp and more water. Bring to a boil, add salt, turmeric, rasam powder a tsp of sugar (optional) and cook for 5 -6 min on medium flame.

Garnish with chopped coriander.

Serve it with hot rice. Vadiyam or appadam is a good side dish with rasam.


Deliciously sweet, soft and butter like consistency Papaya it is called the “fruit of the angels”. Papayas offer the luscious taste and sunlit color of the tropics and are available around the year.

Papayas that are partially yellow should be left at room temperature where they will ripen in a few days. If you want to speed this process, place them in a paper bag with a banana. Ripe papayas should be stored in the refrigerator and consumed within one or two days, so you can enjoy their maximum flavor.

For the most antioxidants, eat papaya fully ripened.

While most people discard the big black seeds, they are actually edible, although their peppery flavor is somewhat bitter.

Papayas can be used many different ways. They can be eaten as is, added to a fruit salad or as a main ingredient to a host of different recipes.

One of the easiest (and most delightful) ways to eat papaya is to eat it just like a melon. After washing the fruit, peel the skin, cut it length wise, scoop out the seeds; cut into smaller cubes and then eat it. For a little extra zest, you can squeeze lemon or lime juice on top.

Sometimes the fruit is a little tarty, coat/brush it with honey or sprinkle sugar and eat it.

Mix diced papaya, coriander, jalapeno peppers, tomatoes and ginger together to make a unique salsa that goes great with corn chips or tortillas.

Slice a papaya lengthwise and fill with fruit salad. If you are adding it to a fruit salad, you should do so just before serving as it tends to cause the other fruits to become very soft.

In a blender, combine papaya, strawberries and yogurt for a cold soup treat.

The unripe green fruit of papaya can be eaten cooked, usually in curries and stews. Peel and cut into small cubes and shallow fry, which tastes like potato fry.

Nutritional Profile

Papaya is an excellent source of vitamin C. It is a very good source of folic acid and potassium. In addition, it is a good source of dietary fiber, vitamin E, vitamin A and vitamin K.

It is also commonly believed to induce abortions and is best avoided by pregnant women.

Vegetable Soup

3 Potatoes
2 Carrots
4 Tomatoes or 1 small can dices Tomatoes
2 Onions
8 - 10 Green Beans
1 Celery Stick
½ tsp Red Chili Powder
1 tsp Mixed Nuts Powder (from my previous blog)
1 cup Half-Half
Parmesan Cheese

Peel and cut potatoes and carrots. Chop beans, celery stick, onions and tomatoes.
Mix them all in a vessel add salt, turmeric and pressure cook them with plenty of water till they are soft.

Remove let cool and grind them in a mixer jar to nice smooth consistency. Use a drainer and filter the puree, keep aside.

In a Crock pot add 2” butter and the above made puree, add chili powder, mixed nuts powder, half-half and bring to a boil. More water can be added to get a good soupy consistency. Taste for salt and adjust seasonings.

Garnish with shredded cheese. Serve warm.

This is a healthy soup and can be had with bread sticks or toast.

KidneyBeans Chili

2 cans Red Kidney Beans
1 cup Zucchini - Optional
1 cup Yellow Squash - Optional
1 cup Carrot - Optional
1 can diced Tomatoes (preferably organic)
2 Onions
3 – 4 Garlic Pods
1” Ginger
½ tsp Cumin – Coriander Powder
½ tsp Red Chili Powder
½ tsp Garam Masala
½ tsp Oregano
½ tsp Basil
Cheddar Cheese or Pepper Jack
Jalapenos or Banana Peppers - Optional
Olive oil - optional

Drain and wash Kidney beans. Chop zucchini, squash and carrot into small cubes. Chop onions, ginger and garlic.

Take 2 tsp of olive oil (optional) in a Crock pot and saute onions, garlic and ginger. When onion caramelizes add cumin-coriander powder, oregano, basil, red chili powder, garam masala and mix well.

Then add all the chopped vegetables, salt and turmeric and cook till the vegetables are soft.

Then add tomatoes, coriander and bring to a boil and add beans, a cup of water and cook in medium heat with the lid on, stirring frequently. Taste for salt and adjust seasonings.

Sprinkle grated cheddar cheese on the hot pot and it will melt slowly. Serve it hot.

This dish is good for cold evenings. It is a heavy snack with corn or tortilla chips. It can be made spicier by adding jalapenos or banana peppers on the cheese.

Children and Food

Children need variety of food to grow strong and healthy. Whether a toddler or a teen, strategies to improve nutrition and encourage good eating habits is a challenge to parents.

Family meals:

Make sure the whole family has a meal together every day. Usually it is dinner and the weekends, turn Off TV, and make dinner/meal time special with good conversation, pleasant talks and good food. Schedule a time for each meal. A child looks forward to it in a daily routine.
Let the child serve his/her own food, this will teach them to be in control of their diet.
Respect if the child says he/she is “Full”; do not teach to over stuff. They will not know when to stop in future.
Do not bribe over food with Desserts. Encourage kids to taste/try every dish that is prepared. If they really don’t like it, excuse them!

Be a Role model:

Remember your child is observing the way you eat. Set an example by following what you are preaching, eat healthy food yourself! Do not pass on certain foods.

Involve Kids in the process of planning meals:

Take the kids to the super market grocery store. Let your child pick items for a meal of a day of the week, listen and give suggestions. Fresh, colored fruits and vegetables will be appetizing and tingle the taste buds of a child. Plan out a balanced meal together, let the child help you with small things like garnishing, it makes them feel responsible and proud.

Stock up Healthy food:

Remove chips, cookies and chocolates from the snack shack and replace it with Fresh fruit, nuts, crackers, pretzels, pop corn, dried fruit – dates, prunes, raisins; corn chips, Gold fish etc.
But, let me add here; do not deprive the child of junk food. Portion control is a key word.
Stock cut vegetable or fruit trays/platters in the refrigerator. Ready to serve platters come in handy for a quick snack. Use low fat dips, cottage cheese, ranch dressings, chocolate dips, or yogurt base as a perk to get them started.
It is easy and quick to bite into a baby carrot or celery stick while dipping in ranch that is handy.
I would encourage parents to have a dialogue with their kids about healthy food habits. Read the “Food Labels “together and teach/ explain what it means.
Encourage kids to drink plenty of water. Limit sodas, colas, sugar drinks and substitute them with fresh fruit juices, lemonade, iced tea, yogurt and Popsicles.
Substitute white bread with whole wheat or multi grain breads; potato chips with corn chips or tortillas with salsa. Avoid deep fried foods, choosing broiling, grilling, roasting or steaming instead.


Colorful and attractive appearance/display of an item tempts the child to take a taste. Small servings, especially finger foods or food that can be picked up with a tooth pick are exciting for a child to explore. A bowl of pineapple cubes served with a tooth pick is fun for a child to eat while playing. Spare the mess though!
Food that is made to look like art raises curiosity in a child. Pancakes decorated like smiley face with whipped cream or PB & J sandwiches cut into diamonds or cool shapes will be greatly appreciated.

3 Meals and a snack:

A time honored tradition of breakfast, lunch and dinner has been the three meals of a day.
A good heavy breakfast is a “Must” for school going kids. A solid Breakfast of cereal with milk or oatmeal with fresh fruit, nuts, and raisins will give the energy a child needs to concentrate in School. I prefer No-sugar Breakfast, as the kids tend to be hyper during the first half of the day and burn their energy too fast and be too tired later.
A Healthy school lunch with a grain based main course, bread, pasta, rice etc. A side serving of: fresh fruit, vegetable or beans (baked, fried, cooked) of any kind. A Milk product like cheese, yogurt etc will balance a noon time meal.
After a tiring day at school, kids need a quick snack to jump start the rest of the day. Milk, fruit juice, nuts, multi grained chips with salsa, egg salad, crackers, sprouts and hummus etc.
Children should be encouraged to get out doors more and play and run around, ride their bicycles etc. This will give them the exercise they need. A healthy diet and physical fitness goes a long way in a child’s life. Awareness of both can make them mentally and physically strong.
A family dinner with mom’s traditional food is not a bad idea. Encourage kids to eat the same, when alternatives are shown/ offered they are definitely chosen!
A small treat for a dessert occasionally should be fine. But serve fresh fruit after dinner during TV time.

I am not a parenting expert of any kind. I am, myself a mother of a 12 year old daughter and 9 year old son. I do this with my kids and so far, have been successful with it. Both of them have embraced the better of both the worlds. They enjoy and eat Indian food as well as International food. We, as a family are vegetarians and they choose to be too. It is very easy with my daughter but I need to be creative with my son. He is not a big food fan. He hates nuts and calls them “stones“, so I created a “mixed nuts” powder and use in my cooking and both of us are happy. He does not touch fried food, but that, I pass on for now.
Last summer I bought some salted shelled peanuts and asked him to help me remove the nuts. During the process he tasted one and felt they were not bad. So, baby steps with nuts went as far as a peanut!
We take our kids on fruit and vegetable picking every year. We look for the season’s picks in farms around our area and make it a family outing. They have started appreciating fruit and vegetables more. I just hope they enjoy that as much as I do.
Views expressed in the article are entirely my ideas, worked for me, sharing it with you all. I am more than happy if they work for you too.

AritikayeAva Kura - Plantain Kura

4 Raw Plantains - Raw Bananas
2 – 3 Green Chilies
1” Ginger
Few Curry Leaves
2 tsp Tamarind Pulp
1 tsp mustard powder - Avapindi
½ tsp Sesame powder - Nuvupodi
¼ tsp Red chili Powder

To make Avapindi:
Dry grind mustard seeds in a mixer to make a soft powder, this is called avapindi or mustard powder and dry fry and grind sesame seeds to make sesame powder, this is called nuvvupodi. These powders have good shelf life, make in advance and store in Ziploc bags in the freezer or in air tight container.
Take 1tsp of mustard seeds, 1 tsp of sesame seeds and 1 red chili in a mixer and grind using 5 tsp of water to a smooth paste.

Peel and cut plantains into medium pieces. Cook in a pressure cooker or micro oven with salt and turmeric till they are soft. Drain the water and mash well with a ladle.

Take 4 tsp of oil in a skillet make tadka with ½ tsp urad dal, ½ tsp chenna dal, ¼ tsp jeera, ¼ tsp mustard seeds, hing. Then add chopped green chilies, ginger and curry leaves.

In a bowl add 1 tsp mustard powder, 1 tsp sesame powder, ¼ tsp red chili powder and mix well with 4 or 5 tsp of water.

Add the vegetable to the skillet. Add 2 tsp tamarind pulp and mix well. Let cook for a few minutes, remove from flame and add the above mixture and mix well. Test for salt and adjust seasonings.

Garnish with small vadiyams called pindi vadiyams before serving. While re-heating sprinkle some water and heat so the kura will be soft.

Tomato Pappu - Tomato Dal

1 cup Toor dal – Kandi pappu
1 Onion
4 - 5 Tomatoes
2 green Chilies
2 -3 garlic Pods
Few curry leaves
Sambar powder
Tamarind juice

Soak tamarind in hot water and make juice adding less water.

Cut tomatoes into small pieces.

Dry fry toor dal in a skillet till the dal is nicely roasted and emits aroma.
Wash and add water for the dal (1: 2 for each cup of dal) in a vessel.Cook in a Pressure cooker till the dal is nicely done. Remove; add salt and mix well keep aside.

Take 2 tsp of oil in a sauce pan and make tadka (poppu) with jeera, mustard seeds, few fenugreek seeds, hing and a red chili. Add chopped, garlic, green chilies, curry leaves and fry for a few seconds, add chopped onions and fry till they are carmalized. Then add cut tomatoes, salt and cook till they are soft.

Then add cooked dal, turmeric, 1 tsp sambar powder, tamarind juice and coriander. Bring to a boil, 1/2 a tsp of sugar or jaggery can be added now (optional) cook for a few minutes more and remove from flame. It can be done liquidy or semi solid according to the taste. Taste for salt and adjust seasonings.

Onion and Garlic are optional.

Tomato pappu with hot rice and vadiyam or appadam is excellent. Kids love to eat this pappu with rice.

MenthiKura Pappu - Fenugreek leaves Dal

1 cup Toor dal – Kandi pappu
1 bunch Menthikura – Fenugreek leaves
2 green chilies
Few curry leaves
Sambar powder
Tamarind juice

Soak tamarind in hot water and make juice adding less water.

Pluck the leaves from the stems and top part of each stem can be used. Wash and drain.

Dry fry toor dal in a skillet till the dal is nicely roasted and emits aroma.
Wash and add water for the dal (1: 2 for each cup of dal) in a vessel and place the menthi leaves on the top, water from the dal is sufficient for the leaves also. Cook in a Pressure cooker till the dal is nicely done. Remove; add salt and mix well keep aside.

Take 2 tsp of oil in a sauce pan and make tadka (poppu) with jeera, mustard seeds, few fenugreek seeds, hing and a red chili. Add chopped green chilies, curry leaves and fry for a few seconds.

Then add cooked dal with leaves, salt, turmeric, 1 tsp sambar powder, tamarind juice and coriander. Bring to a boil, cook for a few minutes more and remove from flame. It can be done liquidly or semi solid according to the taste.

This combination of dal and leaves is very good. Serve it with hot rice or with rotis or chapattis.

Chekodilu - Koye Chekodilu

This is a koye-chekodilu recipe.

2 cups Rice
1 cup Urad dal - Minnapappu
1/4 " Butter stick
1 tsp Red Chili Powder (use as wanted)
2 tsp Sesame seeds - Nuvulu
1 tsp Jeera
Oil for frying

Dry fry rice, dal and sesame seeds separately in a skillet on low flame. Leave butter stick outside so that it becomes soft.

Dry grind rice and dal with 1 tsp of jeera in a mixer jar (in small batches) so it will be done to a smooth flour quickly.

Empty the mixed flour in a bowl add sesame seeds, hing, red chili powder, salt, butter stick and using small portions of water make into nice dough, the consistency of chapatti dough. Mix the dough thoroughly without leaving any flour pockets. They will burst open while frying, so, double check to be safe.

Using dry rice flour as a base, roll the dough into small circles pressing with the palms of the hands. Get them ready before heating the oil.

This is a lengthy process but can be swiftly made by rolling out the whole dough first and cutting and having logs of dough ready to be rolled. Place a damp cloth or tissue while working on a batch. Place them on a plate sprayed with Pam. This will help from not sticking to each other.

Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.

Drop each one gently in the oil till the kadai is full. Do not move the chekodi in the oil immediately, this will mess the shape, after a few minutes (1 or 2) use tongs or a strainer and turn it the other way. Have the flame in low/medium so that all of them are nicely done inside and outside.

Remove when they have all turned into a nice golden color. Place them on paper towels so the excess oil is absorbed.

Chekodilu have a good shelf life. Save in an air tight container. These are addictive and cannot be stopped from eating ONE more! It is a lengthy process but all worth it, trust me.

Instant Noodles with Vegetables

Maggie or Instant Noodles are always kid’s favorites. This is just a spin on it.

For 1 pack instant noodles:

1/2 Onion
1/2 cup Mixed Vegetables (frozen or fresh)
Carrot, Beans, Peas, Corn

Take 2 tsp of oil in a skillet, when warm add chopped onions and fry till they are translucent. Then add mixed vegetables, salt and cook till the vegetables are soft and done.

Mix noodles, masala, water in a bowl and cook in micro oven for 5 minutes. Then add the sautéed vegetables to the bowl, mix and cook in micro oven for another 1 - 2 minutes.

Water from the noodles can be drained and added to the skillet to make a dry variety of noodles.

This is quick lunch box item. Pack in thermos to keep it warm for lunch time.

Vegetable Dumplings

2 Potatoes
1 cup shredded Cabbage
1 cup cut/ chopped Beans
1 cup grated Carrots
1 cup Peas
1 tsp grated Ginger
1 tsp chopped Garlic
1 tsp chopped Green Chilies (optional)
1 cup grated Cheese

For the covering:
1 scoop Corn flour
1 scoop Maida - all purpose flour

Boil and peel potatoes. Grate or mash them. Cut all the vegetables as thin as possible. Semi boil all the other vegetables with salt in micro oven for a few minutes till the rawness of the vegetable is lost. Drain the water. (Don’t throw it: can be made into vegetable soup)

Mix all the vegetables in a bowl, add salt, red chili powder (optional), chilies ginger, garlic and then add grated cheese. Use wet hands and make nice dough in the consistency of puri dough. Use very less water. Potato as a base will absorb all the other vegetables.

I am giving an estimate for the vegetables, use as you like.

Make small lemon sized balls or get creative with shape and keep side. Your little helpers can chip in now!

In a bowl mix corn flour and maida with salt and water. Make a thick semi liquid batter.

Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.

Dip each vegetable ball in the batter and drop it gently in the oil. Keep turning back and forth so it will not burn. Have the flame in low/medium as the dumplings get cooked evenly inside and outside.

Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.

Serve with warm cheese dip (melted cheese) or ketchup.

Cauliflower Curry

1 Cauliflower
2 Onions
3 large Tomatoes / 1 can diced Tomatoes
2-3 Green Chilies
1 tsp Kasuri Methi
1 tsp Cumin (jeera)-Coriander powder
4 tsp Mixed Nuts Powder (from a previous blog)
½ cup half-half or ½ cup Curd

Cut cauliflower into small flowers and keep aside.

Chop onions, green chilies and grind onions coarsely in a grinder. Cut tomatoes into very small pieces.

Take 3 tsp of oil in a low bottom skillet, add the ground onions and fry till it caramelizes. Then add ginger-garlic paste and fry. Now add cauliflower flowers, salt and cook for 5 - 7 minutes with the lid on. Add fresh tomatoes or canned tomatoes and cook till the tomatoes are done.

Add jeera-coriander powder, garam masala, kasuri methi, salt and stir for few seconds. Now add 4 tsp of mixed nuts powder. This will make the base very thick, rich and creamy. Add a cup of water.

Reduce the heat and let it simmer for few minutes, stirring in between. ½ a cup half-half or beaten curd should be added now.

Let cook, add more water if you like lots of gravy. Check for salt and adjust the seasonings.

Garnish with coriander, finely chopped onion and lemon juice.

Cauliflower curry is a good side dish for Poori, Chapati or Nans.