VEGAN RECIPES

Bharwan Baingan Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 10 Small Brinjals (Baingan / Eggplant)
  • For Stuffing
  • 1/4 cup Roasted Peanuts (Moong phalli)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Red chilli powder
  • 1/4 teaspoon Asafoetida (hing)
  • 1 teaspoon Amchur (Dry Mango Powder)
  • 1 tablespoon Gram flour (besan)
  • Salt, to taste

Ingredients For Gravy:

  • 1 tablespoon oil
  • 1-1/2 cups Tomato puree
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Onion, finely chopped
  • 6 cloves Garlic, finely chopped
  • 1 inch Ginger, finely chopped
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Coriander Powder (Dhania)
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Garam Masala powder
  • Salt, to taste
  • 1 cup coconut milk
  • 4 sprig Coriander (Dhania) Leaves, chopped
  • 1 tablespoon oil

How to Make It:

 

Step 1: To begin making the Bharva Baingan Masala Recipe, combine all the filling ingredients including roasted peanuts, turmeric powder, red chilli powder, asafoetida, amchur powder, gram flour, salt in a mini food processor and make a smooth paste.

Step 2: You can optionally add a little water and oil to make a smooth paste. Once the paste is done, set it aside.

Step 3: Slit the brinjals cross wise just half way through, so it remains as a whole. The slit should be just enough to place the filling in. Stuff the above filling mixture in the slit brinjals.

Step 4: Heat oil in a large pan over medium heat; add the cumin seeds, onion, ginger and garlic. Saute until the onion turns soft and translucent.

Step 5: Once the onions soften, add tomato puree, turmeric powder, coriander powder, salt, garam masala powder, red chilli powder, and saute for a few minutes.

Step 6: After 2 to 3 minutes, add coconut milk and add in the 1/4-cup of water, the stuffed brinjals and cook the stuffed brinjals for covered lids for 10 to 15 minutes and turn off the heat.

Step 7: Once the heat is off, gently toss in the coriander leaves into the Bharva Baingan Masala, give it a mix and serve hot.

 

Gobi Matar Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 450 to 500 grams cauliflower (phool gobi) Or 1 medium cauliflower
  • 1 cup peas (matar) - frozen
  • 1 cup onion Or 2 medium sized onions
  • 2 to 3 green chillies (hari mirchi) Or ½ to ¾ teaspoon finely chopped green chilies - reduce the amount of green chilies if making for kids
  • 1 inch ginger (adrak) - about 1 to 1.25 teaspoon finely chopped or minced/grated ginger
  • 6 to 7 medium sized garlic (lehsun) Or 4 to 5 large garlic - about 1 to 1.25 teaspoon finely chopped or minced garlic
  • ½ teaspoon Jeera
  • 4 to 5 black pepper (sabot kali mirchi)
  • 1 small to medium tej patta (bay leaf)
  • 2 to 3 cloves (lavang)
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon Kashmiri red chili powder (optional)
  • 1 teaspoon coriander powder (dhania powder)
  • ¼ teaspoon garam masala powder
  • 2 to 3 tablespoon oil
  • Salt as required
  • Some chopped mint leaves or coriander leaves for garnish

How to Make It:

 

Step 1: Chop or break the cauliflower/gobi into small florets.

Step 2: Heat oil and crackle the whole spices – Cumin and cloves, black pepper and bay leaf (tej patta).

Step 3: Add the finely chopped onions, saute till the onions become light brown. Add green chilies, ginger and garlic.

Step 4: Then add turmeric powder, red chili powder and coriander powder. Add little water Stir and saute till you see the oil releasing from the sides.

Step 5: Add the fried gobi/cauliflower florets.

Step 6: Stir well so that the onion and spices mix uniformly with the cauliflower florets

Step 7: Add half cup of water, Covers with lid and let it cook on low flame. Do check the vegetable after a some minutes and stir. If the water dries up, then add more water.

Step 8: When the Gobi is almost cooked, add the peas/matar and garam masala powder.

Step 9: Stir and cover again with lid. Cook further 7 to 10 minutes on a low flame, till the cauliflower and peas have become tender and cooked well. Once done, if there is any moisture in the pan, then cook without the lid and let the moisture evaporate.

Step 10: Garnish Gobi matar with chopped mint or coriander leaves.

 

 

Green Moong Dal Chilla/Pancake Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 1 cup Green Moong Dal (Whole)
  • 1-1/2 tablespoons Rice flour
  • 1/4 cup Coriander (Dania) Leaves, chopped
  • 2 Green Chillies, finely chopped
  • 1 inch Ginger, grated
  • 3 cloves Garlic, finely chopped
  • ½ cup corn rough chopped
  • 3/4 cup Water
  • Salt, or to taste
  • 1/2 teaspoon Red Chilli powder
  • 1 teaspoon garam masala powder
  • 2 teaspoons white sesame seeds (til seed) 
  • Vegetable Oil, for shallow frying

How to Make It:

 

Step 1: Soak the moong dal in water for 5 to 6 hours or preferably overnight.

Step 2: Once soaked, using a grinder, coarsely grind the moong dal with a very little water to make a thick batter.

Step 3: Once done, remove the moong dal chilla batter into a mixing bowl, add other ingredients like rice flour, coriander leaves, corn, green chillies, ginger and garlic, salt, red chilli powder, garam masala powder and flax seed powder. Mix everything well.

Step 4: The batter should be thick pouring consistency. Check the salt and adjust to suit according to taste.

Step 5: Place a tawa on medium heat; add a few teaspoons of oil. Once the oil is hot, add two heapful tablespoons of the moong dal chilla batter on the tawa.

Step 6: Quickly spread it using the back of a spoon and let the moong dal cheela cook for a minute or two or till the bottom of the cheela turns golden brown. Flip the moong dal chilla and cook other side of the cheela too.

Step 7: Remove the Moong Dal Chilla on an absorbent sheet or kitchen towel to absorb the excess oil. Use the moong dal chilla batter in a similar way to make more chillas. Once done, it is ready to be served.

Step 8: Serve Moong Dal Cheela Recipe along green chutney.

Step 9: For these pancakes I coarsely ground the lentils coz this not only makes them crispier but also adds a lovely texture to them.

Step 10: You can soak the dal for a few hours in some hot water (I use a hot case for that) in case you forget to soak it the night before.

 

 

Makai Palak Recipe

  Prep Time: 15 Min 

  Cook Time: 25 Min 

  Total Time: 40 Min 

  Yield: Serves 4

Ingredients:

  • 1 cup Spinach boiled (palak) & pureed
  • 1/2 cup blanched and chopped spinach
  • 1 cup Sweet corn kernels boiled (Makai ke dane)
  • 1/2 tbsp oil
  • 1/2 tsp Cumin seeds (jeera)
  • ½ tsp Turmeric powder
  • 1.5 tsp finely chopped garlic (lehsun)
  • 1 tsp finely chopped green chillies
  • 1 tsp grated ginger (adrak)
  • Salt to taste
  • 2 tbsp fresh whipping cream
  • 1/4 tsp garam masala
  • 1/2 tsp chilli powder

How to Make It:

 

Step 1: Heat the oil in a pan and add the cumin seeds.

Step 2: When the seeds crackle, add the garlic, green chillies and ginger and sauté on a medium flame for 1 minute.

Step 3: Add the spinach purée, spinach, corn, salt, ¼ cup of water, fresh cream, garam masala and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Step 4: Serve hot.

 

Sweet Potatoes Sabzi Recipe

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 1 tablespoon Oil ** If making during vrat or upvas (religious Fast) please use peanut oil or ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Sesame seeds
  • 3-4 Cashew nuts chopped, optional
  • 2 small green chilies chopped finely
  • 200 grams or 1 ½ cups sweet potatoes cut into cubes
  • Salt to taste ** If making during vrat or upvas, please use rock salt aka sendha namak
  • 1 tablespoon Peanuts crushed
  • 1 tablespoon desiccated coconut
  • 1 teaspoon Lemon juice
  • 1 tablespoon Cilantro or coriander leaves chopped finely

How to Make It:

 

Step 1: Heat the oil or ghee, add cumin seed, sesame seed and cashew nuts sauté for 2 minutes.

Step 2: Add sweet potatoes and green chilli cook for until the sweet potatoes are until cooked, may have to add couple of spoons of water.

Step 3: Season with salt, add peanuts, desiccated coconut.

Step 4: Finish with lemon and coriander

 

Rasile Rajma Recipe

  Prep Time: 15 Min 

  Cook Time: 30 Min 

  Total Time: 50 Min 

  Yield: Serves 4

Ingredients:

  • 250 gms Kidney Beans (Rajma)
  • 1 to 2 Bay Leaf
  • 1 small Cinnamon Stick
  • Salt To Taste
  • 1 cup onion paste
  • 1 cup Tomato Puree
  • 2 tablespoon oil
  • 1 or 2 Green Chili Paste
  • 1 Inch Ginger
  • 4 to 5 Large Garlic Cloves,
  • 2 to 3 Cloves
  • 4 to 5 Peppercorns (Kali Mirchi)
  • 1 tsp Cumin Seeds
  • 1 Cardamom (Badi Elaichi)
  • 1.5 Teaspoon Coriander Powder (Dhaniya Powder)
  • 1 Teaspoon Cumin Powder (Jeera Powder)
  • 1 Teaspoon Red Chilli Powder (Lal Mirchi Powder)
  • ½ Teaspoon Turmeric Powder (Haldi Powder)
  • ½ Teaspoons Garam Masala Powder
  • 1 Teaspoon Kasoori Methi, Optional (Dried Fenugreek Leaves)
  • 1 tablespoon lemon juice
  • ½ teaspoon sugar
  • Fresh Coriander Leaves Chopped
  • Water

How to Make It:

 

Step 1: In a large bowl soak rajma (kidney beans) in enough water for overnight, or at least for 6-8 hours.

Step 2: Drain kidney beans and rinse well in fresh water.

Step 3: Place rajma in large pot with water covering till the top of rajma and add salt and cook till it is soft or pressure cook for 5 to 6 whistle.

Step 4: Turn off the heat and let cool down completely.

Step 5: Rajma is cooked when you can smoothly press it between your thumb and index finger. Cook for some more time, if you can’t press the rajma bean.

Step 6: Drain the cooked rajma water. Set it aside, we will use this reserved water later.

How to Make Rajma Masala:

 

Step 1: Heat oil in a pan on medium heat, once the oil is hot add bay leaves, cardamom pods, cinnamon stick, cloves, peppercorns and black cardamom. Saute for a minute.

Step 2: Add cumin seeds saute for a minute.

Step 3: Add the onion paste and sauté for 3-4 minutes or until they are light brown.

Step 4: Add the green chili and ginger-garlic paste and sauté for 2 minutes.

Step 5: Now add the coriander powder, cumin powder, turmeric powder, red chili powder and mix well. Cook for 3-4 minutes.

Step 6: Add the tomato puree and mix well again. Let it cook for another 10 minutes on medium heat. Stir occasionally.

Step 7: Tomato masala is ready when there is no raw smell and oil starts oozing from the sides.

Step 8: Add this tomato masala to the boiled rajma and mix well. Cook for 2 minutes.

Step 9: Add the reserved water, garam masala powder, kasoori methi and mix well. (Add more salt if needed.).

Step 10: Cook for 10 to 15 minutes on medium heat.

Step 11: Add chopped coriander leaves and stir well again. Cook for 5 more minutes.

Step 12: The curry will thicken up at this stage. (Adjust the consistency to your liking.

Step 13: Mash the beans slightly using a spatula mix well again. Finish with lemon juice and sugar (if needed) Turn off the heat.

Step 14: Garnish with coriander leaves and serve hot.

 

Chick Pea recipe (Omelet)

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 150 gms Chickpea flour
  • 100 ml water to make batter
  • salt to taste or black salt to enhance egg flavour (optional)
  • 5 gms chilli powder
  • 5 cumin powder
  • 10 gms fresh coriander leaves
  • 100 gms vegetables of choice
  • 100 ml oil (for pan frying)

How to Make It:

 

Step 1: Put chickpea flour, all spices and salt in a mixing bowl and give it all a stir.

Step 2: Add half of the water and stir well until it forms a smooth paste. Add the remaining water and stir again until smooth and set aside while you prepare the add-ins.

Step 3: Dice up whatever veggies you want to add to your omelette. (about 25 gms of veggies per omelette).

Step 4: Add oil to a well-seasoned iron skillet or a non-stick frying pan and sauté the veggies on medium-low for about 3-5 minutes until they become tender.

Step 5: Remove the veggies and add them to the batter and give the batter another stir

Step 6: Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)

Step 7: Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle.  (Make sure there is no wet batter left in the center).

Step 8: You can also add additional sauteed mushrooms or other veggies to the middle if desired.

Vegan - Toor aur Kacche Aam ki Dal recipe (Lentils with Raw Mango)

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 1 cup Toor dal (Split Arhar Dal)
  • 1 Keri Mango (Raw), cut into 1 inch pieces
  • 1 Tomato, finely chopped
  • 1 clove whole garlic
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Salt, to taste
  • 2 1/2 cups Water
  • Ingredients for Seasoning
  • 1 tablespoon oil
  • 1-teaspoon Cumin seeds (Jeera)
  • 4 cloves Garlic, thinly sliced
  • 10 leaves curry leaves
  • 1/4 teaspoon hing (asafoetida)
  • 1/4 teaspoon Kashmiri Red Chilli Powder
  • 2 Dry Red Chillies
  • 1 Green Chilli, slit
  • ¼ tsp jaggery
  • 2 tablespoon Coriander (Dhania) Leaves, chopped

How to Make It:

 

Step 1: Wash and soak dal for few 2 to 4 hours.

Step 2: Add the toor dal into pressure cooker along with raw mangoes, tomatoes, garlic, turmeric powder, salt and 2 1/2 cups of water.

Step 3: Pressure cook for 3 to 4 whistles and turn off the heat.

Step 4: Let the pressure to release naturally

Step 5: Check the salt and spice levels and add jaggery, adjust to suit your taste. You can adjust the consistency of the dal by adding more water if required

Step 6: To make the tadka for the dal. Heat the oil in a small pan on medium heat

Step 7: Once the ghee is hot add cumin seeds, hing, curry leaves, dry red chilies, garlic and saute for few seconds till the garlic starts to golden brown

Step 8: Add red chili powder into the hot ghee mixture and stir and immediately turn off the heat.

Step 9: Spoon this tadka over the Kacche Aam Ki Dal and transfer the dal to a serving bowl, now stir in chopped coriander leaves, serve.

Step 10: Serve the Kacche Aam Aur Lehsun Ki Dal with phulka or steam rice along with Papad.

 

 

 

Beans and Peas Spanish Rice

Parsley Oil (optional)

 

Step 1: 3 Tbsp. finely chopped fresh parsley leaves.

Step 2: ½ tsp. lemon zest, plus 1 Tbsp. fresh lemon juice.

Step 3: ·     3 Tbsp. extra-virgin olive oil.

  Prep Time: 15 Min 

  Cook Time: 25 Min 

  Total Time: 40 Min 

  Yield: Serves 4

Ingredients:

  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 ½ tsp. paprika
  • 1 ¼ tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • ½ tsp. black pepper
  • ¼ tsp. cayenne pepper (optional for added heat)
  • 2 cups long-grain white rice (such as jasmine or basmati)
  • 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
  • 2 (15.5-oz.) cans kidney beans, drained and rinsed
  • 3 cups vegetable or chicken broth (sub water)
  • ⅓ cup sliced green olives

How to Make It:

 

Step 1: Peel, dice the onion and mince the garlic.

Step 2: Heat oil in a large skillet with a fitted lid over medium. Add diced onion; cook 5 minutes, until softened. Add minced garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.

Step 3: Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.

Scatter olives over Spanish Beans and Rice and drizzle with parsley oil

Full Medames (Egyptian-Style Fava Beans)

  Prep Time: 15 Min 

  Cook Time: 25 Min 

  Total Time: 40 Min 

  Yield: Serves 4-6

Ingredients:

  • 400 gms dried whole fava beans with skins, preferably mini, soaked overnight in plenty of water with 1 teaspoon baking soda
  • 1.5 litre, plus more as needed
  • 5 gms fine salt, plus more to taste
  • 10 gms garlic cloves, grated or pressed
  • 20 ml Extra-virgin olive oil, for drizzling
  • 120 gms medium firm-ripe tomato
  • 100 gms tahini
  • 15 gms scallions
  • 15 gms flat-leaf parsley leaves,
  • 5 gms ground cumin
  • 1 lemon, cut into 8 wedges, for serving
  •  4 Pita bread, for serving

How to Make It:

 

Step 1: Drain and rinse the favas under cold water. Put in a large pot and add the water, plus more if needed to barely cover. Bring to a boil over medium heat, then reduce the heat to low, cover and simmer for few hours, until the beans are very tender and the cooking liquid has thickened. (You don’t want to add too much water or you’ll dilute the dish.) When they’re ready (and not before), stir in the salt.

Step 2: To serve, mash the beans coarsely in the pot, leaving some whole, then mix in the garlic, tahini, and taste, season with more salt as needed.

Step 3: Spoon the beans into one large serving bowl. Drizzle all over with olive oil. Pile the small diced tomato in the center of the beans, then sprinkle the scallions’ slices and the chopped parsley over. Sprinkle the cumin around the beans; and serve with the lemon wedges and pita bread.

 

Millet Tabbouleh

  Prep Time: 15 Min 

  Cook Time: 25 Min 

  Assemble and holding time: 10 minutes

  Total Time: 50 Min 

  Yield: Serves 4

Ingredients:

  • 140 g Proso Millet
  • 30 ml lemon juice
  • 100 ml high-quality extra virgin olive oil*
  • 10 gms garlic
  • 150 gms Roma tomato, finely diced
  • 150 gms regular or English cucumber;
  • 200 gms parsley, thick stems removed and leaves finely chopped
  • 5 gms mint leaves, finely chopped
  • 20 gms green onions, thinly sliced
  • 5 gms kosher or sea salt, plus more to taste

How to Make It:

 

Step 1: Cook the Millet: add the millet, to 350 ml of water, and a pinch of salt to a medium saucepan. Bring to a boil over high heat, then cover and reduce the heat to medium low; simmer for 20 minutes, then remove the lid and fluff with a fork. Transfer to a bowl and let cool.

Step 2: Prep: In the meantime, combine the lemon juice, oil, and minced garlic together in a small bowl and let marinate while the millet cooks; this helps to mellow out the garlic flavor and infuse the oil. You can also chop and prepare the remaining ingredients during this time.

Step 3: Assemble: once the millet has cooled in its bowl, add the diced tomato, seeded and diced cucumber, chopped parsley, chopped mint, sliced green onions, salt, and garlic/lemon/oil mixture to the bowl. Use a spatula to fold everything together until all ingredients are uniformly distributed. Let sit for at least 10 minutes, to allow the flavors to mingle.

Step 4: Serve: serve chilled, and as desired; this dish is a fresh & filling side to a meal, or can be topped with protein of choice for a main.

 

Medusa (white bean stew)

  Prep Time: 10 Min 

  Cook Time: 30 Min 

  Total Time: 40 Min 

  Yield: Serves 4

Ingredients:

  • 200 gms onion chopped 
  • 10 gms garlic clove minced 
  • 100 ml tomato puree
  • 20 gms tablespoons tomato paste
  • 30 ml vegetable oil (palm oil 2-3T)
  • 400 gms white bean can (navy, great northern, black eye peas)
  • 2 cups water
  • 5 gms salt
  • 2 gms Cayenne pepper

How to Make It:

 

Step 1: In skillet, add Oil, Onion, Garlic.

Step 2: Cook on med heat, stirring often.

Step 3: When onion is lightly browned, add tomato puree and tomato Paste.

Step 4: Stirring constantly until the Paste has ‘separated' and is a deep burgundy/brown color.

Step 5: Takes about 10-15 minutes.

Step 6: Add the beans, salt and 1 cup of the water.

Step 7: Let simmer about 10min.

Step 8: Stir occasionally.

Step 9: When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer till you have a thick, velvety.

Step 10: Use remaining water to adjust consistency to your liking.

Step 11: Serve over White Rice.