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.

Eggless Chocolate Pudding

Eggless Chocolate Pudding

This is a simple chocolate pudding recipe fit to be enjoyed as a dessert or just as a pick-me-up treat during a lazy day for which the silky chocolaty mouth feel seems perfectly paired.

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Onion, Apple and Acorn Squash Soup

Onion, Apple and Acorn Squash Soup

Squash soups are a Fall staple, and while butternut usually gets all the glory, acorn squash works just as well, with tart Granny Smiths cutting through the sweetness.

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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 extra moisture content.

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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 base.

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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 bring them home.

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