Category Archives: Vegan Pure

French beans coconut dry sabji

Beans and coconut are the flavors of South, with little improvisation this recipe comes up with complete package of sweet plus spicy and tangy flavor.
Serves 4
Ingredients:
1 kg French beans
1 cup desiccated or fresh coconut
3 curry leaves
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon black pepper powder
3 teaspoons sugar
2 teaspoons salt
½ tablespoon lemon juice
1 cup finely chopped cilantro
3 tablespoons oil

Process: Chop the top and end edges of the beans and then cut then in 1inch equal sizes.  Heat oil in a sauce pan, add the mustard seeds, once they splutter then add the cumin seeds and curry leaves. Add the beans, turmeric, red chilli powder and on medium heat continuously stir them. Add ¾ cup water and cover with a lid, it will turn tender in few minutes. Remove the lid, stir continuously till the water evaporates. Once water evaporates, add the coconut and increase the heat to high, again continuously stirring the coconut and the beans. As soon as the color of coconut changes reduce the heat between low to medium. Add the black pepper, salt, sugar and mix all well. Let them cook on low heat for a minute. Splash lemon juice and again stir it. After a minute turn off the stove and garnish with cilantro.

Barbecue Sauce

I am happy to share with you my own homemade barbecue sauce recipe, which is pretty easy and simple. This condiment can be used not just for pizza but also for soya protein meals or marination of Indian cheese of raw jackfruit.

Ingredients:
3 cups of crushed tomatoes or Thick Tomato puree
1/4 cup of dark tamarind Pulp
1/4 cup of Tomato ketchup (Two brands will give you pure veg ketchups- Kissan and No name from Superstore, or use my homemade ketchup-recipe)
2 tablespoon of Indian mango pickles without mango)
1 tablespoon of soy sauce
2 tablespoon sugar
1 tablespoon salt
3 tablespoon of hungarian smoked Paprika powder (this is what gives  smoky flavour to the sauce)
2 teaspoons yellow mustard powder
1 teaspoon of lemon juice

Please check for (Measurements)
Process: Mix all ingredients properly together and add a cup of water to it. Cover with a lid and cook on low to medium heat the entire mixture till the sauce turns thicker and reduced to half.
Let it cool down and use it or preserve it in an glass  bottle.
Refrigerate it for storage.

Curried Black eyed Peas Sabji

A traditional lunch recipe often prepared at home using Black eyed peas. This recipe will show a simple way of making it in a curried flavor using homemade spices blend and dry fenugreek leaves.

Serves 4
Ingredients:
1-1/2 cup Black eyed peas
1 teaspoon mustard seeds
2 teaspoons cumin seeds
2 sticks of chopped celery
1 tablespoon of finely chopped ginger
2-3 curry leaves
2 finely chopped tomatoes
1 tablespoon curry powder (homemade spices)
1 teaspoon red chili powder
2 tablespoons of oil or ghee
2 teaspoons of dry fenugreek leaves
2 teaspoons of salt
1/2 tablespoon of brown sugar
1 cup finely chopped cilantro (coriander leaves)
Please check (Measurements)
**Note: Even if you do not have curry powder, you can simply use powder of Turmeric, Coriander, Fennel,garam masala)

Process: Soak the Black eyed peas for an hour in Hot water. Drain that water and again add 3 cups of water in pressure cooker. Add the peas and pressure cook till 2-3 whistles. If you do not have a pressure cooker then cook in a pot adding 4 to 5 cups of water with lid covered till the peas soften.

In a medium pot, heat the oil. Add the mustard seeds, once they splutter add cumin seeds, curry leaves, ginger and saute them for 30-40 seconds on medium heat. Now add the chopped celery, saute till it turns golden brown and then add the chopped tomatoes. Add the curry powder or the other powders (in absence of curry powder), dry fenugreek leaves, mix well, sprinkle some water and cover with a lid. Cook between low to medium heat for 1-2 minutes till the tomatoes soften.
Now add the Boiled peas along with its water which was used for boiling or pressure cooking as that has most nutrients of the peas. Add another 1-1/2 cup of water, salt, sugar and let the peas boil. Once it boils reduce the heat to low, letting it simmer for 5 minutes. Turn off the stove and garnish with fresh chopped cilantro.
This sabji/soup can go well either with rice or chapati.
Happy serving!  🙂

Gnocchi Soup

A soft dough dumpling made often from Potatoes and semolina makes a good soup when mixed with steamed vegetables and spiced with Italian herbs. A wholesome meal alone for this season of spring!!!

A soft dough dumpling made often from Potatoes and semolina makes a good soup when mixed with steamed vegetables and spiced with Italian herbs. A wholesome meal alone for this season of spring!!!

Serves 4 bowls
Ingredients:
500 gms  of Gnocchi
1/2 cup of all-purpose flour
3 cups of mixed steamed vegetables
4-5 cups of vegetable broth
2 tablespoons of chopped ginger
1 tablespoon of mixed Italian herbs
1 tablespoon dry or fresh dill
1 tablespoon salt
1/4 cup of chopped parsley
¼ cup oil
Crushed black pepper as per taste
1/2 teaspoon of asafetida (hing)

Process: Boil the gnocchi in salted water. Once they rise to the surface, strain the water and then use it by mixing some olive oil with it (just to avoid the sticking of the gnocchi together).
Heat the oil in a pot on medium, add the hing, ginger and saute till it turns golden brown.
Put the mixed herbs, saute for 30 seconds and reduce the heat. Add the steamed vegetables, stir well. Add the vegetable broth, salt, stir well and let it cook. During that time prepare the all-purpose paste with ¾ cup of water. Once the mixture is hot, add the paste, gnocchi, dill and allow it to boil. Once it boils then reduced the heat to low and let it simmer for 5 minutes.
Turn off the heat, sprinkle some crushed black pepper and garnish with chopped parsley leaves.

Delicious and wholesome Gnocchi soup is ready to serve.