What started out as a personal site is now a resource pool for lovers of Indian vegetarian foods. You will find recipes of authentic healthy and tasty Indian foods, a whole range of southern Indian flavors in particular. Some are a mix and match of spices I grew up with new ones I have discovered. Over time, this site will expand to other cuisines, all vegetarian.

Delve in. Explore these pages of Vidya Swamy's Kitchen to understand this intricate cuisine of all times. Get inspired!

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PRESS

FOX TV in St. Louis had a segment on the winning soup recipe on April 4, 2012. Check it out!

The New England Country Soup Challenge was held on March 24, 2012. My hearty vegetarian lentil soup won first place. Read more...

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"At your next summer barbecue, try out Vidya’s recipe for this vegetable or meat kabob marinade that uses a variety of healthful spices". Read more...
Read article on Vidya Swamys Kitchen by examiner.com

Beetroot pachadi

Beetroot Pachadi (Pachadi is an Indian side dish made with finely chopped vegetables, raw or cooked. They are usually mixed with one or two of these ingredients -- tomatoes, green chillies, green onions, raw onions, spiced up mildely with garnish and used as a side dish).

Pointer 1: Grated fresh beets. Buy beetroot from organic markets so you can be sure they are not sprayed with chemicals. Have tried and tested other sources.

Ingredients:

  • 1 cup fresh grated beetroot
  • 3 cups home made or store bought yogurt
  • 3 green chillies, chopped
  • 1 to 2 dry red chillies
  • 1/4 medium onion grated
  • 5 curry leaves
  • 1 tsp. mustard seeds
  • 2 tsps. canola or coconut oil
  • Salt to taste

Method:
Sauté grated beetroot for about 8 minutes in a tsp. of coconut oil. Remove from stove.

Use the same skillet or pan for garnish. Use the remaining coconut oil. Let the oil warm. Throw in the mustard seeds; after it spurts add the green chillies and curry leaves. Sauté for 1 minute just enough to remove the bite out of the chillies.

Take a serving dish. Add the sautéd beets, garnish, onions, chillies, yogurt and salt. Add 1/8 of a cup of water to dilute the pachadi. Mix well and serve as side dish to any Indian meal.

Last recipe posted - Asparagua Soup.

WoksSpice Box

Balti (wok) and Idli pan

The woks you see are the most used for cooking, sauteing and frying. They are usually available in cast iron, stainless steel or heavy anodized aluminum.

The spice box on the right is a must in a kitchen that desires Indian food.

Order: Contact me via the contact form or email me at vswamy@verizon.net for these or any other utensils or spices you come across on this Web site.

This area will have the recipe or subject matter most discussed in the blogs.

Being a vegetarian has its advantages and disadvantages. To focus on the benefits, visit my blog. Understand what you have gained in terms of health, energy; and for women in particular, good looks.

This section is designated to my opinions, views or thoughts related to the site.

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Must have spices and herbs in the kitchen. Read.

The recipes you see on this site will give you the taste of home cooked food, natural and wholesome. There are no additives or preservatives of any kind. Hence the taste will be different from the restaurant foods that are more overwhelming in their spices, greasy and have loads of MSG and, other taste enhancers.
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