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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A healthy diet does not mean giving up any of your favorite foods. In this context, it simply means balance.There is an incredible variety in vegetarian diets I can help you discover. Find recipes.

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True, lentils are filled with proteins. By enhancing the dish just a bit you can transform it into a scrumptious meal.

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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...

"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

Bottle gourd, ghiya

Bottle Gourd called Ghiya in New Delhi, India

There are many ways to cook this vegetable. Here is a recipe with a Punjabi touch and my added twist. Absolutely delicious.


  • 1/4 cup toor channa dhal
  • 1 bottle gourd, chopped
  • 4 medium-sized tomatoes
  • 2 Tbsps. fresh ginger, diced
  • 2-3 cloves garlic, diced
  • 4 tsps. turmeric powder
  • 2 green chillies
  • 4 dry red chillies
  • 2 tsps. cumin seeds
  • 1 tsp. mustard seeds
  • 1 tsp. asafoetida
  • 1 tsp. red chillie powder
  • 1/3 cup tamarind juice
  • Oil or a mix of oil and clarified butter (ghee)
  • Salt to taste
  • 2 Tbsps. fresh, chopped coriander leaves


Soak channa dhal for an hour. Then cook dhal, ghiya and 2 slit green chillies with 2 tsps. turmeric powder in pressure cooker. Let it cook well. Remove when done and mash the contents.

For garnish:

In this dish, the final seasoning is the major taste enhancer. Use a pan, add oil. In order, add the following after the oil warms.

Mustard seeds, cumin seeds, ginger, garlic, the remaining turmeric powder, chillie powder, asafoetida.

Let it all cook for about 5 mins. Now add the tamarind juice. Close pan and let it boil for at least 7 minutes so it doesn't taste raw.

Open pan and add the entire cooked dhal and ghiya. Add salt, close pan and let them cook for 10 minutes on medium heat.

Finally garnish with coriander.

Last recipe posted - Plain Gujarati dhal.

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, and energy; for women in particular, looks. Read comments from readers.

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

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.

You may blog, or contact me either via email, or the contact form.

Keep blogging. Through my blogs is how I wil be able to provide you with what you are looking to get from this site on an ongoing basis.

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