Radhika Penagonda

Radhika Penagonda

Radhika Penagonda is a vegetarian food blogger, ardent photographer and enthusiastic cook who loves to explore new ingredients and believes strongly in eating with our eyes first. Passionate about home-made food prepared from natural ingredients, minimally processed and close to nature, she shares through her blog how home style or not 100% vegetarian food can be lip smacking tasty and simply delicious.

Pumpkin Halwa

Pumpkin Halwa

You can use canned pumpkin puree in this recipe but you might need to increase the cooking timing to account for the …

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Carrot and Nut Kulfi

Carrot and Nut Kulfi

Even without eggs, this Indian ice cream is super rich and creamy with pureed carrots providing an unexpectedly sweet…

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Pickled Tomatoes

Pickled Tomatoes

The super-concentrated tomato flavor of this preserve can be used to brighten sandwiches or turn plain rice into a de…

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Tomato Pickle

Tomato Pickle

Summer tomatoes are supposed to be bursting with flavor. This pickle serves just right for the season.

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Purple Carrots Soup

Purple Carrots Soup

This recipe will turn out great with the pinkish orange Delhi carrots. If you spot them in your market, you should br…

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