If you’re looking to get in the habit of eating more nutritious and delicious foods, it may be time to start a new vegan diet.
The simple dessert recipes that have been around for centuries, like tandoori chicken with rice, or sweet potato casserole, can still be very tasty.
In India, we have a national dessert day that celebrates the occasion of the Indian Diwali, a celebration that marks the end of the Hindu holy month of Ashwamedh.
But this year, we decided to start with one of our favourite vegetarian recipes from India.
We are proud to share this tasty recipe from one of the most popular vegetarian restaurants in India.
This recipe is made from scratch and uses only vegan ingredients, including butter, eggs, milk, salt and sugar.
We also used to serve it with some Indian curries, and a lot of spices.
If you are interested in trying this out, we recommend that you give this recipe a try.
Here are the ingredients to make this vegan recipe:1 tablespoon coconut oil (use less if you prefer)1 medium onion, chopped1 medium carrot, peeled and chopped1 cup chopped ginger1 medium potato, peeled, diced1 teaspoon turmeric powder (optional)1 teaspoon ground black pepper1 teaspoon salt1 teaspoon garam masala (optional for red color)1 tablespoon chopped fresh cilantro (optional, if you like)1-2 teaspoons chopped fresh mint (optional if you don’t like mint)1 cup rice, thawed and rinsed in cold water1 cup sugar1 teaspoon baking powder1/2 teaspoon ground cloves (optional to taste)1/4 teaspoon dried thyme (optional or you can omit) If you are planning to eat the dessert after the Hindu month ends, you can use this recipe as a starter or just to add some extra spice.
The recipe has been tested with our own ingredients.
If your food tastes good, you are going to love this recipe.
Ingredients for 1 cup coconut oil1 tablespoon oil (or butter)1 small onion, finely chopped1/3 cup chopped fresh ginger1 cup cooked red lentils (about 1 1/2 cups)1 1/4 cups cooked red kidney beans (about 3 cups)2 tablespoons olive oil1 teaspoon garlic powder (or salt and pepper)1 garlic clove, minced1/8 teaspoon dried black pepper (optional; to taste )1/32 teaspoon ground turmeric (optional – or to taste)- optional: optional: optional: oil, chopped fresh coriander leaves for garnishIf you do not have coconut oil, you could also use vegetable oil or olive oil.
For the rest of the ingredients, you will have to adapt the recipe to your liking.
In a small saucepan, heat the coconut oil over medium heat, add the onion, carrot and ginger.
Cook for about 5 minutes, until the onions are soft.
Add the garlic, turmeric and salt, and cook for another few minutes.
Add the lentils, water and the chopped corianders, and bring the mixture to a boil.
Reduce the heat to low and simmer for about 15 minutes.
Add sugar and spices, if using.
Remove the sauce from the heat and stir in the cornmeal.
Let the mixture cool to room temperature for a few minutes before you remove the mixture from the fridge.
To make the curries: In a small bowl, whisk together the coconut, oil and a little water.
Then add the lentil mixture, salt, turmer and garlic.
Bring to a simmer over medium-low heat, then stir in cornmeal, stir well and cook until the mixture has absorbed all the liquid.
Cool the curried curries on a wire rack for at least 30 minutes.
To serve, add some coriandre to the currants, then garnish with mint leaves, chopped cilantro and chopped fresh herbs.
If serving the currant salad after the Diwale, serve it on a plate.
You can serve the currans with a few fresh coricander leaves and mint. Enjoy!