the guide invited nutritionist Anuradha Sawhney to share a few vegan iftar recipes for the diet-conscious
Vegan Shammi Kebabs
Starters
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Vegan Shammi Kebabs
Vegan Shammi Kebabs
Ingredients
* 100 gm channa dal
* 1 bunch coriander leaves
* 1 small bunch mint leaves
* 1 large potato (boiled)
* 1 cup onions (chopped)
* 1/2 tsp turmeric
* 1 tsp ginger garlic paste
* 2 to 3 green chillies
* 500 gm soya mince
* 1 tbsp oil (optional)
Method
In a ceramic pan, add oil and cook the onions till they turn golden brown. Add the ginger garlic paste, mint, green chillies and salt. Once cooked, for about 3 to 4 minutes, add the soya mince (squeeze out all the water before adding the soya mince). Mix it well and cover on low heat, stirring occasionally till the mince is cooked. Keep aside. Boil the channa dal with some salt and let it cool. Mash the potatoes. Once the dal is cool, grind the cooked soya mince and the dal well. To this mix, add the mashed potatoes, chopped coriander and salt (if needed) and mix them together with your hand. Shape the mixture into 2-inch round flattened balls and cook on a non-stick tawa without any oil. Serve on a bed of round chopped onion and mint leaves with some green mint coriander chutney.
Brown Bread Tarts
Brown Bread Tarts
Ingredients
* 4 slices brown bread
* 1 cup mixed vegetables (chopped)
* 1 cup grated tofu
* 1/2 tsp red chilli powder
* 1/2 tsp rosemary and oregano each
* Salt to taste
* 1 tbsp rice bran oil
Method
Trim the edges of the bread slices and flatten each with a pastry rolling pin. Line the muffin moulds with some rice bran oil. Cut the bread into appropriate-sized pieces and press into the individual muffin moulds. Bake at 1800C for 10 to 17 minutes. Remove from the oven. Meanwhile, mix the rest of the ingredients together with half of the tofu. Check the seasoning and add more if needed. Once the bread shells are done, fill each shell with the mixed vegetables, and top it off with the rest of the tofu. Bake again at 1800C for 4 to 5 minutes or till the tofu gets brown. Remove and serve as a snack.
Main Course
Vegan Methi Matar Malai
Vegan Methi Matar Malai
Ingredients
* 1 big bunch of methi (fenugreek)
* 2 cups green peas
* 3 to 4 cloves garlic
* 1-inch piece of ginger
* 1 to 2 green chillies
* 1 onion
* 1 tsp cumin seeds
* 2 cloves
* 1-inch piece of cinnamon
* 1 tsp peppercorns
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric
* 1 1/2 tsp garam masala powder
* Salt to taste
* 1/4 cup cashews (soaked in hot water for 15 minutes)
Method
Wash and chop the methi leaves. Keep aside to drain. Blend the cashews into a fine paste. Keep aside. Chop the garlic, ginger and green chillies. Keep aside. Chop the onion. Warm a ceramic pan. When hot, add the cinnamon, cloves and peppercorns. Now add the cumin seeds. Add the onions and stir till they are translucent. Add ginger, chillies and garlic and cover and cook on low flame for about 3 to 5 minutes. Open, stir, add the dry masalas other than the garam masala powder and salt. Now, add the peas and cover and cook for about 10 minutes, stirring occasionally. Open the cover, add the methi leaves and cook for another 10 minutes, with the lid on. Now, stir in the cashew paste. Add some water to get the desired consistency. Add the garam masala. Cook for two minutes. Serve hot.
Drinks
Banana Almond Smoothie
Ingredients
* 3 ripe bananas
* A handful of almonds
* 1/4 tsp cardamom powder
* Half a cup of ice cubes
Method
In a blender, add chopped bananas, almonds, cardamom powder, ice cubes and blend till the almonds are fully mixed. Taste, and if necessary, add a spoon of date syrup and blend again. Pour into a glass. Add some water if you want a thinner consistency. Pour into glasses. Garnish with a mint sprig and serve.
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