What started out as a personal site is now a resource pool for lovers of spicy vegetarian foods. You will find recipes of authentic healthy and tasty 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. This site also has some fusion recipes, all vegetarian. If you are a vegan, you are at the right place. Recipes

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

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

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Millet Quinoa Pongal

Sindhi Khadi

A delectable dish from the Sindh community in India. The taste, aroma and visual appeal of this dish was quite unexpected. Finger-licking good. Different from the usual Khadi which has yogurt, this has besan (chickpeas flour) and a mix of spices and vegetables.

I deviated slightly by throwing in vegetables different from the recipe suggestion of using okra, potatoes, drumstick. I used eggplant, carrot, peas, garbanzo beans and potatoes.


  • Mix of vegetables (okra, potatoes, carrots, cluster beans, eggplant, peas... )
  • 2 Tbsps cumin
  • 1 tsp asafoetida
  • 3 tsps. turmeric
  • 1 Tbsp red chilie powder
  • 1/4 cup tamarind extract
  • 1 tsp. fenugreek
  • 1/4 cup gram flour (chickpeas flour)
  • 4 green chilies
  • 1 Tbsp diced fresh ginger
  • Salt to taste
  • Oil to sauté and temper
  • 1 sprig curry leaves
  • Fresh coriander leaves for garnish


Take 2 Tbsps. oil in a pan. Let it warm. Add 1 Tbsps cumin. Allow cumin to roast for 30 secs, then add the vegetables. Sauté for 2 to 3 minutes. Then add a 1/2 cup of water and a tsp of salt. Cover the pan and let everything cook until the vegetables are soft but not mushy..

In a different pan, add 1 Tbsp oil. Roast fenugreek, cumin, asfoetida, green chilies, ginger and curry leaves for a minute. Add the 1/4 cup of chickpeas flour. Mix well and sauté for a few minutes. Now add turmeric and chili powder. Mix.

Add 4 to 5 cups of water to the pan. Keep stirring until the flour dissolves and there are no clumps. Close and cook for 2 minutes.

Add the cooked vegetables, dissolve tamarind extract in a cup of water and pour over the vegetables. Add a tsp. of salt. Let everything cook together for about 4 minutes. Stir the ingredients once. Turn off stove.

Temper in a tsp of oil, the remaining cumin, add a spoon of red chilie powder and pour over cooked ingredients. Sprinkle some fresh coriander leaves.

Enjoy with rice, chappathi or any other form of Indian bread.

Last recipe posted - Millet Quinoa Pongal.

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.

For questions, contact me via swamyskitchen.blogspot.com

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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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