Swetha’s Substack
Swetha SivakumarFood Science Writer
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 123 | Founded | 3 years ago | Last Issue | 13 days ago |
| Active | |||||
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swethasivakumar.substack.comLatest Issues
Rava Lentil Veggie Bowls With Coriander and Spicy Peanut Sauces
This is Rava Upma.
A South Indian breakfast classic that’s easy to make, filling, and loved by busy moms—but often met with dramatic sighs from kids.
Upma gets a bad rap, and I’m not entirely sure why. It’s actually quite tasty. But I thi...
3 ingredient Vegetarian/Vegan Hot Dog ready in less than 15 minutes
This hot dog recipe is simple and easy to recreate. All you need to do is mix three ingredients and steam the dough for about 10 minutes. In just 15 minutes, you’ll have a protein-rich, hearty vegetarian hot dog (about 7g of protein per ser...
Green Lentil Tacos
I never really understood why people loved corn tortillas so much until I had a freshly made one in Mexico. About 15 years ago, we joined a local food tour arranged by our hotel in Cancun, and in the back there was a woman making hot corn t...
My experiments with sprouting legumes
Spring is here. Which means you can start sprouting the legumes in your pantry!
I decided to sprout any available legume in my house - small and large and see what happens. This post details what I did and what I learnt from the process. B...
Learning Sambar & Rasam Podi
Growing up in India, I never once saw my mom use the spice mix commonly sold in the United States as “curry powder.” Curry powder started off as a British invention, created in the 19th century to approximate South Indian flavor profiles. I...
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Authors
The writers behind this newsletter.
Serious Eats Contributor, Hindustan Times Columnist, also blogged as Upgrade My Food
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