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Vegan Recipe
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• 1 cup besan (chickpea flour)
• 1 tsp black mustard seed
• 1 tsp sesame seed
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1 1/2 tbsp + 2 tsp vegetable oil
• 1/2 green chili, thinly sliced
• 1 handful of cilantro, chopped leaves
• 7-8 curry leaves


1. In a medium bowl, mix the besan, salt, lemon juice with 1 and 1/2 cup of water. Stir and break up the lumps until you have a smooth batter.
2. Add 1 tsp of oil in non-stick skillet/ pot. Turn on the heat to medium and add the batter to the cold pan. Turn the heat to high and let the batter cook. Keep stirring the batter continuously to avoid lumpsand batter to stick and burn. Cook until the batter thickens to the consistency of spackle.

3. Test the doneness of the batter by spreading a little at the back of a cookie sheet/plate. If the batter lifts from the surface and is easy to roll up, it’s done. If not, cook little longer. Don’t forget to keep stirring the whole time. The cooking process takes about 10 minutes.
4. As soon as the batter is done, quickly spoon out the batter onto a flat surface (backs of cookie sheets, plates, or table tops). Using a spatula, spread out the batter into thin sheets. The thinner the layers, the better the khandvi. So try to get the layers as thin as possible. Again, work quickly because the batter will cool and become hard to spread.

5. Once the batter is spread out, let it cool for 5-6 minutes then cut into rows about 1 to 2 inches wide.
6. Using the tips of your fingers, roll the khandvi into rolls. Keep the rolls loose because loose rools taste better than tight rolls.

7. Once all the khandvi are rolled out, heat a small pan with 1 1/2 tbsp of oil. When the oil begins to shimmer, add mustard seed and let it crackle. Add curry leaves, green chilies and sesame seeds. Cook a few more seconds. Add the cilantro and turn off the heat.
8. Pour the oil and spices over the khandvi. Serve at room temperature.


For the salad:

Mung Beans (½ cup, uncooked)
Cucumber (1 cup, chopped)
Tomatoes (1 cup, chopped)
Bell pepper (½ cup, chopped)
Handful of fresh Cilantro (roughly chpped)
Salt and black pepper to taste

For the dressing:

Lemon juice (2 tsp)
Olive oil (2 tsp)
Cumin powder (¼ tsp)
Freshy ground black pepper (¼ tsp)
Dash of salt


You can soak the mung beans overnight. This will speed up the cooking time.

1. Cook the mung beans in salted water until tender, but do not overcook. (You can pressure cook it as well)
2. Drain the excess water from cooked mung beans and let it cool. Then, combine it with all chopped veggies in medium sized bowl.
3. To prepare salad dressing, combine lemon juice, olive oil and spices and mix well. Add additional salt and pepper to taste.
4. Dress the salad with prepared dressing and mix it well. Refrigerate the salad for 15-20 min.

Have this vegan salad as breakfast or serve it along with meal.


Crispy mix dal dosas require no fermentation or gluten. You can have it as breakfast, lunch or dinner.

1) 1 cup broken white urad dal
2) 1 cup yellow split moong dal
3) ½ cup split green gram dal / split green moong dal
4) ½ cup orange masoor dal


1) Wash all dals together 3 -4 times with water until you see clear water.
2) Soak the dals with with 4 cups or more water enough to cover the dal and soak it. Cover the bowl with a lid and let it stand for 4-5 hours, best is overnight.
3) It will almost double in size after soaking.
4) Drain the water if in excess and grind the dal in small batches.
5) Grind well to form a smooth batter. Add a tablespoon or 2 water to aid grinding if necessary. The batter is pancake / medium cake batter consistency. Let the batter stand for 15 minutes and then the batter is ready for use.
6) Add salt just before making the dosas.


1) Heat the nonstick pan, once warm spread the dosa on medium heat, then increase the heat while cooking
2) Add ghee/ oil whatever preferred and cook until golden brown
3) Take it out once done, no need to cook on other side.

Crispy Dosa is ready to eat. Have this dosa with coconut chutney and sambhar.

SevTamatar Ki Sabzi / SevTamta Nu Shaak

• 4 cups Tomatoes, chopped
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Asafoetida (hing)
• 1 Green Chilli, chopped
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds
• 1 tablespoon Jaggery/Sugar
• 3-4 Curry leaves, finely chopped
• 1 tablespoon Coriander leaves, chopped
• 1 cup Thick Sev
• 2 teaspoon Cooking oil
• Salt to taste

Directions :

To prepare SevTamatar Ki Sabzi Recipe / SevTamta Nu Shaak, heat oil in a sauce pan on medium heat; add the mustard seeds, cumin seeds and allow them to crackle.Add the curry leaves, asafoetida, turmeric powder, red chilli powder, tomatoes and salt. Sauté until all the ingredients are well combined.

Add ¼ cup of water and jiggery/sugar and stir until it is dissolved.

Cover the pan, turn the heat to low and allow the tomatoes to simmer until they are soft and tender and leaves enough juice. Now add thick sev and let the sabzi to simmer for about minute.

When you are ready to serve, garnish each serving of the Tameta Nu Shaak with coriander.

Serve hot sabzi along with freshly made roti, thepla or paratha.

Dal Makhani/Blackgrams and Kidney Beans in Creamy Gravy

For the Lentils:

1) 1 Cup dried whole black gram (Urad whole) or use black lentils
2) 13 Cup dried kidney beans
3) 3-4 Cups water (Use less water if using lentils)
4) salt to taste

For the Tempering:

1) 2 Tablespoon oil
2) 1 Teaspoon cumin seeds
3) 2-3 Green chilies finely chopped
4) 18 Teaspoon asafoetida(hing)
5) 12 Teaspoon turmeric powder
6) 12 Teaspoon red chili powder
7) 1.5 Cups chopped tomatoes (2 medium)
8) 1 Teaspoon garam masala (regular or punjabigaram masala)
9) 1 Tablespoon dried fenugreek leaves(Kasoorimethi, or Use a 12 teaspoon fenugreek/methi seeds)-Optional
10) 14 Cup cashew milk or almond milk
11) Vegan butter and cilantro for garnish


1. Soak the lentils overnight or at least for 5 hours. Along with salt and water, pressure cook for 4-5 whistles.
2. Heat oil in a skillet at medium heat. Crackle cumin seeds, add green chilies, asafoetida, tomatoes, turmeric, read chili powder and salt. Cook for 7 to 8 minutes or until it leaves oil.
3. Now addcooked lentils and beans to it and let it simmer for 30 minutes on low heat. Mash some of the lentils with the spatula. Addgaram masala powder, crushed fenugreek leaves and the milk. Check salt and adjust to taste.
4. Garnish with vegan butter and cilantro. Serve with Roti, Naan or Rice.

Patra / Stuffed Colocasia Leaves

15 Colocasia / Taro root leaves, rinsed and dried

For the Paste:

  • 2 cups Gram flour (besan)
  • 1/4 teaspoon Turmeric powder (haldi)
  • 2 tablespoon powdered Jaggery or as required
  • 1 teaspoon thick Tamarind paste
  • 1 teaspoon Coriander Powder
  • 1/4 teaspoon Asafoetida (hing)
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Red chilli powder
  • 1 tablespoon Cooking oil
  • Salt, to taste
For the Tempering:
  • 1 teaspoon Sesame seeds
  • 1 teaspoon Mustard seeds
  • 4 Curry leaves
  • 1 tablespoon Cooking oil
  • 2 tablespoons Fresh coconut, grated
1. Remove the central vein and stalks from the dried taro leaves.
2. Combine all the ingredients for the paste adding very little water and make a smooth paste. Check the taste and add more salt, jaggery or tamarind paste is required. The batter has to be thick.
3. Place a leaf on a flat surface with the greener side facing down, the pointer side facing towards you and the broader/heart side facing up.Now spread about a tablespoon of the gram flour paste evenly on the surface of the leaf and place the other leaf upside down on it and apply the batter in same way. Continue this process till 3 leaves.
4. Fold the left and the right sides till towards their center and roll them into a log lengthwise and seal the edges together with the gram flour mixture. Keep aside.
5. Continue the same process with the remaining leaves.

6.Preheat a steamer with 3 cups of water at the bottom. Grease the steamer plates with oil and place the taro rolls into the steamer plates. Cover the steamer and steam for 15 minutes on high heat. Turn off heat remove the steamer pates from the steamer and allow them to cool for ten minutes.
7.Once cooled, cut the taro logs into sizes of half an inch and keep aside. It will look like pinwheels with layers of leaves and yellow gram flour.
8.Heat a tablespoon of oil in a wide sauté pan on medium heat; add the sesame seeds, mustard seeds and allow them to crackle.
9.Transfer the steamed patras into the pan and gently stir them into the seasoning. Turn off heat and arrange the patras back into the platter.
10.Garnish with freshly grated coconut and serve this vegan Patras as an appetizer or along with your main course meal.


Dal Khichdi

Ingredients :

  • 1 cup toovar (arhar) dal , washed and drained
  • 1 cup rice (chawal) , washed and drained
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tspasafoetida (hing)
  • salt to taste
  • 1 tbsp ghee (vegan substitute: oil)
  • 2 cloves (laung / lavang)
  • 25 mm (1") stick cinnamon 6 to 8 black peppercorns
  • 2 round red chillies
  • 1 tsp cumin seeds (jeera)
  • 2 green chillies , slit green chillies
  • 6 to 8 curry leaves (kadipatta)
  • 1/2 cup finely chopped tomatoes
  • 1 tbspchilli powder
Method :

1. Combine the toovar dal, rice, turmeric powder, ¼ tsp of asafoetida, salt and 5 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid. Keep aside.
3. Heat the ghee/oil in a deep non-stick kadhai, add the cloves, cinnamon, peppercorns, red chillies and cumin seeds and saute on a medium flame for a few seconds.

4. Add the remaining ¼ tsp of asafoetida, green chillies, curry leaves and sauté on a medium flame for 1 minute.
5. Add the tomatoes, a little salt and chilli powder and sauté on a medium flame for another 1 minute.
6. Add the cooked rice-dal mixture, mix well and cook on a medium flame for 2 minutes,while stirring occasionally.
7. Serve immediately.



Ingredients :

  • 250g dates
  • 2 tablespoon of water
  • 1 bowl of mixed nuts (almonds, cashews, pistachios, walnuts) roughly ground/chopped
  • Seeds (Chia, sesame or pumpkin)
  1. Deseed the dates and add it in food processor along with water the dates and blend it well.
  2. Add chopped nuts and mix until well combined or blend it if needed.
  3. Once mixed together, press it firmly into a baking pan.
  4. Coat the date and nut sheet with seeds on both the sides and press gently. Place it in the fridge for 1 hour to firm.
  5. Remove from the fridge, cut, and wrap individually to freeze for an easy grab-and-go snack.



Ingredients :

  • 6 raw bananas
  • 100 grams peas
  • 1-cup grated coconut
  • 1-tsp. green chili paste
  • 1-cup coriander leaves
  • 2-tsp. lemon juice
  • 1/2-cup arrowroot (corn meal powder)
  • 2-tsp. Sugar (optional)
  • Salt to taste
  • Olive oil
  • Boil bananas and peas in a pressure cooker. Peel and mash the bananas and peas. Add salt and arrowroot and knead to make the dough. Divide into 20-22 equal balls.
  • Mix grated coconut, green chili paste, lemon juice, coriander leaves, sugar and salt. Divide this mixture into equal parts to use for the filling.
  • Flatten banana ball in the palm and press filling in the center. Round it up and then flatten to form a patty. In a pan, shallow fry all patties, applying oil, till it turns golden brown. Serve with the chutney or tomato sauce.
    (You can also deep fry the patties instead shallow fry)



Ingredients :

  • 3/4 cup whole wheat flour
  • 1/4 cup corn flour
  • 1/4 tsp chili powder
  • 1/2 tsp carom seeds (ajwain)
  • Olive oil or cooking spray
  • Salt to taste
  • Whole wheat flour for rolling
  1. Combine all the ingredients in a bowl and knead into a soft dough using hot water.
  2. Divide the dough into 6 equal portions.
  3. Roll a portion into a 7” diameter tortilla using a little whole wheat flour for dusting and prick it evenly with a fork.
  4. Heat a non-stick pan and semi cook the tortilla on both the sides.
  5. Place it on a clean dry surface and cut into 8 equal triangles using a sharp knife and keep aside.
  6. Repeat step 3 to 5 to make remaining tortillas triangles.
  7. Coat each triangle with oil, place 24 triangles on a baking tray and bake in a preheated oven at 180°c (360°f) for 8 minutes.
  8. Repeat step 7 to bake remaining triangles in second batch.
  9. Serve with Salsa or store in an airtight container and use as required.



Ingredients :

For Pancakes

  • 1 cup chickpea flour
  • ½ teaspoon red chili powder
  • ½ teaspoon salt
  • ¼ teaspoon asafoetida
  • 1 tablespoon olive oil
  • 1 cup water
For Toppings
  • 3 cups cherry tomatoes, halved
  • ¼ cup finely chopped cilantro
  • 1 tablespoon olive oil
  • Generous amount of salt + pepper (to taste)
  • Fresh spinach
  • Vegan cream or yogurt
  1. Mix together the chickpea flour, spices and salt Add oil and 1 cup water and whisk again until smooth. Allow batter to rest for at least 30 minutes.
  2. Heat a skillet. Give the batter a stir and add more water if needed (you want it to thinner than a pancake batter).
  3. Brush oil on skillet, pour the batter and spread it out thinly. Allow to cook for 1 - 2 minutes. Flip and cook for another minute or so. Take it out on a plate and repeat for remaining batter.
  4. Add the topping ingredients (except spinach and yogurt) into bowl and mix well. Taste and adjust seasoning if needed.
  5. While serving put some spinach leaves, toppings mix on pancake and enjoy with vegan cream or yogurt.



Ingredients :

For Topping

  • 3/4 cup baked beans
  • 1/4 cup finely chopped capsicum
  • 1 tsp finely chopped green chilies
  • 1/4 cup deseeded and chopped tomatoes
  • 1 tbsp. tomato ketchup
  • 1/2 tsp dry red chili flakes
  • Sliced black olives for garnishing
  • salt to taste
Other Ingredients
  • 4 leftover tortillas or chapattis
  • olive oil for brushing
  • 8 tbsp grated vegan cheese
  1. Mix all topping ingredients and divide it into 4 equal portions and keep aside.
  2. Heat a broad non-stick pan and brush it with a little olive oil.
  3. Place one tortilla on it, spread 1 portion of the topping mix evenly over it and sprinkle 2 tbsp vegan cheese.
  4. Cover the pan with a lid and cook on a very slow flame till the tortilla is crisp and the cheese has melted.
  5. Repeat steps 2 to 4 to make 3 more tortilla pizzas.
  6. Garnish with olives and serve immediately.


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