HomeFoodPamper Your Taste Buds With These Vegan Recipes

Pamper Your Taste Buds With These Vegan Recipes

Pamper Your Taste Buds With These Vegan Recipes

By Sushma Pattadur

Sweet Potato Ki Sabzi


3 to 4 green chillies

2 medium-sized tomatoes,

Chopped½ cup cilantro

1 teaspoon black pepper

2 tablespoons oil

1 cup peanuts

3 boiled sweet potatoes, peeled and halved


Lightly toast the peanuts in a frying pan. In the same pan, add a portion of oil. Toast the cumin seeds over low heat. Introduce diced tomatoes, green chilies, boiled sweet potato, salt, and pepper. Continue to cook over a medium flame, and then incorporate the toasted peanuts. Before serving, garnish the dish with finely chopped coriander. Enjoy your flavorful creation!

Kesar Badam Milk


1/2 cup almonds

2 cup water

2 cup whole milk

1/2 teaspoon ground cardamom

2 tbsp jaggery

4 saffron strands

6 each almonds and pistachios soaked, peeled, and finely chopped


To start, create a paste from the almonds by blending them with a small amount of water. Set this almond paste aside for later use. Boil milk stirring continuously and cook over medium heat until the mixture achieves a desirable thickened consistency. Then introduce the almond paste, jaggery, cardamom powder, and saffron, ensuring an even distribution of flavors. For an extra touch, add the soaked, peeled, and finely chopped almonds and pistachio as garnish. Thoroughly mix all the ingredients together. Serve warm or cold.

Sabudana Khichdi


1 cup sabudana (tapioca pearls)

1 tablespoon oil

1/2 teaspoon cumin seeds

1 cup chopped sweet potatoes

2 tablespoons raw peanuts and cashews

1-2 green chilies, chopped

6-7 curry leaves

1/2 teaspoon rock salt, as per taste

Juice of 1/2 lemon


After soaking the sabudana overnight, make sure to thoroughly rinse it until the water runs clear, effectively removing any excess starch. Maintain a 1:1 ratio of sabudana and water during this process. In the morning, drain any excess water from the sabudana. Heat oil in a pan over medium heat, and add the cumin seeds, allowing them to crackle for a few seconds until fragrant. Then, incorporate the chopped sweet potatoes and cook for approximately 2-3 minutes. Next, add the raw peanuts and cashews, Sauté them for an additional 2-3 minutes.

Samak Rice Dosa


1 cup barnyard millet

1/2 cup sabudana (tapioca pearls)

1/2 cup thick curd

Rock salt (as per taste)

1tsp oil


Soak millet and sabudana in water for approximately 4 hours. Grind the mixture to a smooth consistency, incorporating the curd. Add rock salt to taste to enhance the flavor of the batter. With the batter prepared, you can start making dosas right away!

Rajgira (Amaranth) Kadhi


1/2 cup Rajgira flour (amaranth flour)

2 green chilies, chopped

1/2 cup thick curd

1/4 tablespoon chili powder

1/2 tablespoon cumin seeds

3 tablespoons chopped coriander

1 tablespoon grated ginger

2 cloves1/2 tablespoon rock salt

2 tablespoon oil


Start by whisking together 1/2 cup of Rajgira flour with thick curd until a smooth paste forms. Gradually incorporate water to achieve the desired consistency. Then, add chili powder and rock salt, ensuring they are well-mixed. Pour in about 2.5 to 3 cups of water to reach the desired thickness. In a heated pan, add oil, cumin seeds, chopped green chilies, grated ginger, and cloves, letting them crackle and release their aromatic flavors. Pour this tempering mixture into the flour mixture. Stir and cook continuously until it comes to a boil. Reduce the heat and let it simmer for 10-12 minutes. Finally, add chopped coriander and remove from heat.

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